TX Bourbon Peach Cobbler

Almejas a la Marinera (Clams)

Ingredients:

1 kg clams

3 cloves of garlic

1/4 onion

Parsley

50 ml white wine

50 ml water

20 gr. flour

20 gr. bread crumbs

10 gr. Sweet Paprika

Tomato sauce

1 or 2 bay leaves

Cayenne pepper to taste

Olive Oil and Salt

Process:

In a bowl, add clams and a good amount of salt and let them sit for an hour.

Add the garlic, parsley and a pinch of salt to a mortar and make a paste. Add the white wine and mix well

Cut the onion in small pieces a saute in olive oil. Add the clams and stir. Add the tomato sauce and a pinch of salt. add the bay leaves and cayenne pepper. Stir. Add the flour and bread crumbs. Stir well. Add the water and the paprika.. stir and add the garlic and parsley/wine mix and let the wine evaporate. If it is too thick, add more water. Cook until the clams are open

Chorizo & Smoked Paprika Stuffing

Ingredients

•  2 loaves of Galician bread or other crusty bread, cut into 1-inch cubes
•  9 ounces chorizo, diced
•  3 teaspoons garlic, finely chopped
•  1 medium sweet onion, finely chopped
•  3 tablespoons extra virgin olive oil
•  2 teaspoons sweet smoked paprika
•  1jar tomate frito (tomato sauce)
•  1/4cup white wine
•  2 teaspoons fresh rosemary, chopped
•  2 teaspoons fresh parsley, chopped
•  2 large eggs, lightly beaten
•  3/4 cup low-sodium chicken broth
•  Salt and ground black pepper

Preparation

STEP 1

Preheat oven to 350° F. On a large baking sheet, toast the Galician bread cubes for 15-20 minutes, until golden brown. Stir occasionally. Transfer bread cubes to a large mixing bowl.

STEP 2

Heat the olive oil in a large non-stick frying pan. Add the diced chorizo, garlic and onion. Cook over low heat, stirring often, until the onion softens, about 10 minutes. Drain or spoon off fat. Add the smoked paprika and tomate frito to pan and cook over medium-low heat for about 3 minutes. Add the wine and boil until mixture thickens, about 5 minutes. Add mixture, along with the rosemary and parsley to the bread cubes and toss well. Whisk the beaten eggs and chicken broth together in a small mixing bowl. Season lightly with salt and pepper. Pour mixture over the bread cubes and toss well.

STEP 3

Transfer stuffing to a large, lightly oiled baking dish and cover with foil. Bake for about 45 minutes. Remove foil and bake for an additional 20 minutes, or until stuffing is golden brown and crisp. Let rest for 10 minutes and serve.

Leche Merengada

Leche Merengada is a classic dessert, a kind of variation of the milkshake, and is served in ice cream stores all over Spain.

Ingredients

• 4 cups whole milk
• 1 1/4 cups granulated sugar, divided
• 1 cinnamon stick
• Zest of 1 lemon
• 4 egg whites
• Pinch of powdered cinnamon (optional)

1. Rinse and dry the lemon with a paper towel to remove any dust. Grate the lemon peel onto a plate or into a small bowl. Be careful to remove only the yellow portion of the lemon peel, because the pith — the white, fibrous membrane underneath — is bitter.

2. Pour the milk, 1 cup sugar, cinnamon stick, and the lemon zest into a medium-sized saucepan and heat on ​medium-high. As soon as the milk begins to boil, reduce the heat and simmer for 5 minutes. Remove from the heat and allow to cool to room temperature.

3. Once cooled, remove the cinnamon stick and strain the milk through cheesecloth to remove the grated lemon zest.

4. Separate egg whites. Pour the egg whites and remaining sugar into a clean, dry glass bowl. Beat eggs whites to a stiff peak.

5. Pour the milk into a large glass or ceramic mixing bowl, and carefully fold in the egg whites with a rubber spatula until the mixture is homogenous.

6. Cover the bowl, sealing it tightly. Place into the freezer for at least 2 1/2 hours. Remove from the freezer and mix on low speed with an electric mixer before serving.

7. Serve very cold in a tall glass with a long spoon or straw. Top with powdered cinnamon if desired.

    

Sangria

 

Ingredients (remember, these ingredients are just a guide, you can change or add to taste):

• 1 liter of red wine, ideally from La Rioja
• 3 peaches
• 1/2 lemon
• 2 oranges
• 1/2 glass of lemon juice
• 50 grams of sugar
• 1 glass of freshly squeezed orange juice
• 1 spiral lemon peel

Preparation:

• Peel the peaches, slice them in half and remove the pit. Now cut them in very fine slices. Peel the oranges and slice them very finely, do the same with the lemon
• Put the fruit in a container with sugar and brandy, let it macerate up to a maximum of 2 hours
• Add the wine, the orange and lemon juice
• Add the cinnamon and lemon peel spiral and let cool in the fridge. Serve very cold and enjoy!

There is another variety of this drink which involves white wine and is therefore called White Sangria. This is an even lighter version of the drink and is great for those people who prefer white over red. If you are holding a party, you could always serve both together as the colours of the drink will look really striking together.

White Sangria

Ingredients:

• 3 tbsps of sugar
• 3 shots of apple liquor
• 1 lime, slice
• 1 lemon, sliced
• 2 ripe peaches, cut into wedges
• 3 ripe green apples, cored and cut into wedges
• 1 bottle dry white wine (such as Rioja)
• 1 pint raspberries
• Sparkling soda water

Directions:

• Combine the sugar, apple liquor, lime, lemon, peaches and apples in a large drink jug.
• Cover with the white wine and chill for several hours
• To serve, spoon the fruit into glasses, adding some raspberries to each glass, then pour the wine over the top.
• Top off the glasses with soda water and serve.

Tuna and Goat cheese empanadillas

Ingredients:

• 1 tbsp olive oil
• 5 tbsps minced onion
• 6 oz. canned tuna (preferably in olive oil)
• 4 oz. goat’s cheese
• 3 oz. pimento-stuffed olives, chopped
• 5 tbsps toasted pine nuts
• 5 tbsps capers, chopped
• 1 tsp paprika
• Salt and pepper to season
• 2 cloves of garlic, peeled and crushed
• 16 oz. of puff pastry (defrosted if bought frozen
• Serves 6-8

Preparation:

• Heat up the olive oil in a frying pan over a medium heat. Add the onion and garlic to the pan and fry for around 5 minutes or until they are soft. Remove the pan from the heat and set to one side.
• Using a fork mash up the tuna with the onion, garlic, goat’s cheese, pine nuts, salt, pepper, paprika, pimento-stuffed olive and capers in a bowl. Leave to one side.
• Roll out the puff pastry on a floured surface so that it is about half a centimetre thick (⅛ inch). Using a cookie cutter that is about 8 centimetres (3 inches) in diameter, cut out as many circles of dough as possible, re-rolling the dough as necessary.
• Take each dough circle and cup in your hand. Spoon about 1 teaspoon of the filling into the centre of the dough circle. Brush the edges of the dough with a little water and the fold the dough over to form a semi-circle shape. Pinch the edges of the dough together and press them down with the back of a fork.
• Place on a baking tray and then bake for 15 minutes in a medium-hot oven. Remove and brush the tops of the pasties with beaten egg and then bake for a further 5-10 minutes or until the tops of the empanadillas are golden brown and crispy.
• Remove from the oven and serve hot or leave to cool and then serve.

Empanada Gallega / Bread pie

Ingredients:

• 1 egg, beaten
• ¾ lb pork loin, sliced thinly
• ½ tsp of smoked pimentón
• 3 tbsps olive oil
• 2 tbsps garlic, chopped
• ½ tsp oregano
• ½ cup of sliced piquillo pimentos (peppers)
• 3 onions, chopped
• 3 tomatoes, peeled and chopped
• 2 tbsps parsley, chopped
• Salt and pepper, to season
• 1 lb of bread dough or yeast pastry
• 1 large red pepper, chopped
• 2 hard boiled eggs
• Serves 6

Preparation:

• In a dish, place the sliced pork with the pimentón, half of the garlic, the oregano, and the salt and pepper and leave to one side for about 30 minutes.
• Heat the olive oil in a frying pan and then fry the pork quickly, removing the slices as soon as they are done. Using the same oil, fry the peppers, onions and the rest of the garlic until soft. Add the tomatoes, parsley, salt and pepper and then cook the mixture until the point when the tomatoes are reduced and the sauce is thick in consistency.
• Divided the bread dough in half and then roll out one half of the dough on a floured surface so that the dough is about 1-2 centimetres thick. Use the dough to line a cake tin.
• Spread half of the tomato sauce onto the dough and then arrange the strips of pork on top. On top of this, make a layer of piquillo pimento peppers. Slice the hard boiled eggs and then make another layer of them on top of the peppers. Cover with the rest of the tomato sauce.
• Roll out the other half of the dough and the cover the pie with it. Crimp the edges of the two pieces of dough together and trim off the excess. Make a hole in the centre of the pie so that the steam can exit.
• Place the empanada into a medium-hot oven for half an hour. Then, brush the top of the pie with beaten egg and bake for a further 15-20 minutes. The empanada will be done when the crust is golden and crispy.
• Remove from the oven. Serve hot or allow to cool before serving.

Spiced Clams

Ingredients:

• 1 small onion, chopped finely
• 1 stick of celery, sliced
• 2 cloves of garlic, chopped finely
• 2cm (1 inch) piece of root ginger, grated
• 2 tbsps Olive oil
• ¼ tsp chilli powder
• 1 tsp ground turmeric
• 2 tbsp fresh parsley, chopped
• 1¼ lbs small clams in shell
• 2 tbsps dry white wine
• Salt and black pepper
• Celery leaves to garnish
• Fresh bread to accompany
• Serves 4

Preparation:

• Put the chopped onion, garlic, ginger, and celery into a large pan and add the spices, olive oil and chopped parsley.
• Stir fry the ingredients for around 5 minutes.
• Add the clams to the pan and then cook for another 2 minutes.
• Add the wine to the pan and then cover. Cook for around 2-3 minutes over a gentle flame, shaking the pan occasionally to mix up the ingredients.
• Get rid of any of the clams that do not open and then season.

Yellow rice with chicken

Ingredients:

100 g olive oil

2 cloves of garlic

1 pound chicken breast

450 g green or red peppers, chopped

400 gr Arborio rice

50 gr green peas

1 litter chicken broth

1 tbsp. Spanish paprika

1/2 tsp yellow rice coloring

salt

Directions:

Chop the peppers and sauté with a bit of olive oil for a few minutes.  Reserve.

In the same oil, sauté the garlic.  After a few minutes, add the chicken, cut in cubes.  Add the peppers and cook for a few minutes.  After that, add the chicken broth, the paprika, salt and food coloring.  Bring to a boil and add the rice and green peas.  Simmer for 15 to 20 minutes, until the rice is cooked.  Turn heat off and let the rice rest for 5 minutes

Pollo en salsa con pimientos verdes / Chicken with green peppers

 

Ingredients:

1/2 large chicken

1 lb green peppers

1 onion

4 cloves of garlic

Salt & Pepper

1 glass of white wine

Directions:

Sprinkle salt and pepper on chicken and put aside.

Chop the onion and the garlic.  In a sauce pan, add a bit of olive oil and brown the chicken on both sides.  Once it is browned, take out of the pan and set aside.

Add the onion and garlic and sauté.  Add the peppers and cook for a few minutes.

Add the chicken and the wine and stir.  Cover and simmer until the chicken is fully cooked