Shrimp Wrapped in Prosciutto di Parma (Saltimbocca)
2 tablespoons olive oil
12 fresh sage leaves
12 large shrimp, peeled, deveined, and tails removed
6 pieces Prosciutto di Parma, sliced very thin
Coarsely ground fresh black pepper
Cut each piece of prosciutto in half, lengthwise. Place a sage leaf on each shrimp. Wrap one Proscuitto half around each shrimp. Refrigerate for a few hours if you have time.
Heat a stovetop grill. Coat the pan with olive oil. Place the wrapped shrimp on the grill and cook for about 4 minutes on each side. The prosciutto will get crispy. Sprinkle with the black pepper and remove to a serving plate.
Spinach and Pear Salad
1/2 cup chopped walnuts, toasted
3/4 cup crumbled blue cheese
2 medium red pears, cut into bite-sized pieces
1 celery stalk, diced
1 (6-8ounce) package pre-washed baby spinach
1/4 of red onion, sliced
1 tablespoon finely chopped shallot
3 tablespoons olive oil
2 tablespoons red wine vinegar
2 tablespoons honey
1 teaspoon Dijon-style mustard
1/8 teaspoon coarse ground pepper
Place all salad ingredients in a large bowl; toss to combine.
Combine the salad dressing ingredients in a small bowl with wire whisk until well blended. Pour dressing over salad; toss to coat. Sprinkle with toasted walnuts. Serve immediately.
Use your favorite store-bought mix or my quick biscuit recipe.
I use a cast iron biscuit pan.
2 cups flour
2 teaspoons baking powder
½ teaspoon salt
1 teaspoon sugar
10 tablespoons cold butter
5 tablespoons heavy cream
Combine the flour, baking powder, salt and sugar in a large mixing bowl. Cut the butter into small pieces and add to the flour mixture. Cut the butter into the flour with a pastry blender. Combine the cream and eggs. Mix into the flour mixture just until combined.
Coat a 6 cup biscuit baking pan with butter-flavored cooking spray. Divide the biscuit mixture evenly among the six wells. Refrigerate the pan until ready to bake.
Preheat the oven to 375 degrees F. Place the biscuits in the oven and bake for about 25 minutes or until the biscuits are golden brown.
HOMEMADE CINNAMON BREAD
Leftover slices of bread make delicious French toast.
For the dough:
6 cups bread flour, divided
2 packages (4½ tsp, ½oz, 14g) Instant Baking Yeast
½ cup of sugar
1 teaspoon salt
3/4 cup whole milk
1/2 cup of water
1/2 cup unsalted butter
2 large eggs
For the filling:
1/2 cup packed brown sugar
1 tablespoon cinnamon
2 tablespoons butter, melted
Add 3 cups flour, the yeast, sugar, and salt to the bowl of a stand mixer fitted with a paddle attachment; mix on low for 30 seconds to combine ingredients.
In a saucepan or microwave-safe dish, heat milk, water, and butter until warm (120°-130°F; butter does not need to melt).
Add milk mixture to the flour mixture. Mix on low until just combined. Add eggs. Blend at low speed until moistened; mix 3 minutes at medium speed.
Turn the mixer down to low and slowly add enough of the remaining flour until dough comes together around the paddle. Switch to the dough hook.
Turn mixer to medium-low speed and knead for 6-8 minutes, or until dough becomes smooth and elastic.
Place dough in a lightly oiled bowl and turn to grease top. Cover; let rise, about 60-90 minutes.
Prepare Filling: Place brown sugar and cinnamon in a bowl, whisk to combine; set aside.
Punch down dough. Divide into in half. On a lightly floured surface, roll or pat each into a 14 x 7- inch rectangle.
Brush each half with half of the melted butter; sprinkle half of the filling over each dough. Starting with the shorter side, roll up tightly, pressing dough into roll with each turn. Pinch edges and ends to seal.
Place in greased 9 x 5- or 8 x 4- inch bread pans, seam-side down. Cover; let rise in a warm place until an indentation remains after lightly touching, about one hour.
Bake in a preheated 350°F oven for 35 to 40 minutes until golden brown. Cool in pans for 30 minutes before removing. Transfer to a wire rack to cool completely.
Salmon Souvlaki with Tzatziki
For 2 servings
1/4 cup lemon juice
2 minced garlic cloves, divided
2 tablespoons chopped fresh Italian parsley
2 tablespoons chopped fresh oregano
2 tablespoons extra-virgin olive oil, divided
1/2 teaspoon salt, divided
1/2 teaspoon ground pepper, divided
12 oz skinless salmon fillets, cut into 1-inch cubes
3/4 cup plain whole-milk Greek yogurt
Half a cucumber, peeled, seeded and finely chopped ( about ¾ cup)
2 tablespoons chopped fresh dill
2 scallions, finely chopped
Combine lemon juice, 1 minced garlic clove, parsley, oregano, 1 tablespoon oil, and ¼ teaspoon each salt and pepper in a large shallow dish. Add salmon; toss gently to coat. Cover and refrigerate for 30 minutes.
Place the finely chopped cucumber and ¼ teaspoon salt in a small colander and let drain for 30 minutes. Blot dry on a paper towel.
Combine yogurt, scallions, and cucumber in a medium bowl. Stir in dill, 1 minced garlic clove, and ¼ teaspoon black pepper. Refrigerate the tzatziki until ready to serve.
Preheat an outdoor grill or grill pan to medium-high.
Remove the salmon from the marinade and blot dry with a paper towel. Carefully thread the fish onto 2 metal or wooden skewers.
Grill the skewers until seared on the bottom, 5 minutes. Use potholders or oven mitts to turn the skewers over. Continue grilling, turning the skewers as needed, until the salmon is cooked in the center, 4-5 minutes.
Serve the salmon and tzatziki with pita bread.
1/2 cup red wine vinegar
2 garlic cloves, crushed
1/2 teaspoon dried basil
1 teaspoon dried oregano
1 tablespoon sugar or sugar substitute
1/2 teaspoon salt
1/4 teaspoon pepper
1 cup of vegetable oil
1/2 cup olive oil
2 tablespoon lemon juice
4 cups torn romaine lettuce
1/4 of red onion, sliced
Half cucumber, sliced
1 tomato, diced
12 kalamata olives
4 pepperoncini peppers
1/2 cup crumbled feta cheese
Pour all the dressing ingredients into a large jar and shake well.
Place the jar in the refrigerator for a few hours to blend flavors.
Combine the Greek salad ingredients in a large serving bowl. Pour half of the dressing over salad and toss. Add more dressing if desired.
2 tablespoons extra virgin olive oil
1 small country bread or boule, cut into 1-inch cubes (6 cups)
Kosher salt and freshly ground black pepper
1 small clove garlic, grated
11/2 lbs ripe, meaty tomatoes, cut into 1/2-inch dice (about 3-1/2 cups)
Half an English cucumber, unpeeled, seeded and cut into 1/2-inch dice (about 1-1/2 cups)
1 red bell pepper, seeded and cut into 1-inch cubes
1 yellow bell pepper, seeded and cut into 1-inch cubes
1/2 red onion, thinly sliced
3 tablespoons chopped fresh basil
3 tablespoons chopped fresh mint
2 tablespoons capers, drained and rinsed
For the vinaigrette:
1 teaspoon grated garlic
1/2 teaspoon Dijon mustard
3 tablespoons Champagne vinegar
1/2 cup extra virgin olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
For the bread preparation:
Heat the oil in a large saute pan. Add the bread cubes and a sprinkle of salt; cook over low to medium heat, tossing frequently, for 10 minutes, or until nicely browned. Add more oil as needed.
For the vinaigrette:
Whisk all the ingredients together in a small bowl and set aside.
For the salad:
In a large bowl, mix the tomatoes, cucumber, red pepper, yellow pepper, red onion, basil, mint, and capers. Add the bread cubes and toss with the vinaigrette. Season liberally with salt and pepper. Serve, or allow the salad to sit for about half an hour for the flavors to blend.
Italian Style Grilled Tuna
For 2-3 servings
12 oz fresh tuna fillets (albacore and yellowfin, 1/2-inch thick, cut into serving pieces
1/2 lemon, zested
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped flat-leaf parsley
1 clove garlic, grated
1/2 tablespoon each of coarse salt and coarse black pepper
Extra-virgin olive oil, for coating the tuna
Combine the lemon zest, herbs, garlic, salt and pepper in a small bowl.
Drizzle olive oil over the tuna fillet and rub the herb and garlic mixture into the fish, coating evenly on all sides. Let stand 10 minutes.
Heat an outdoor grill or a stovetop grill pan.
Grill tuna steaks 4-5 minutes on each side over medium-high heat. Serve with the salad.
Avocado & Shrimp Chopped Salad
Garlic bread is a nice addition to go with this salad. Recipe below.
For 2 servings
5 tablespoons sour cream
3 tablespoons extra-virgin olive oil
3 tablespoons apple cider vinegar
2 tablespoons chopped fresh cilantro
1 tablespoon chopped fresh dill
1 tablespoon minced shallot
2 cloves garlic, minced
1/2 teaspoon dry mustard
1/4 teaspoon kosher salt
Big pinch cayenne pepper
8 oz raw shrimp (16-20 per pound), peeled and deveined
3 teaspoons extra-virgin olive oil, divided
2 teaspoons finely grated lime zest
Juice of half a lime
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper, plus more to taste
1 ear of corn, husked and cooked
4 cups chopped green leaf lettuce
1/2 cup diced red bell pepper
1/2 cup diced red onion
1/2 cup cherry tomatoes, quartered
1 celery stalk, diced
1 avocado, diced
2 slices crispy cooked bacon, diced
To prepare the dressing:
Place the apple cider vinegar, cilantro, dill, shallot, garlic, dry mustard, salt, and cayenne in a medium mixing bowl. Whisk and set aside for 15 minutes. Whisk in the oil and then the sour cream. Cover the dish and refrigerate until serving time.
To prepare shrimp:
Heat a skillet over medium heat. Add one teaspoon of oil and swirl it in the pan. Add the shrimp and cook until they turn pink. Remove to a plate.
Cut the shrimp into thirds and place in a mixing bowl. Add the diced avocado, 2 teaspoons oil, lime zest, lime juice, salt, and ¼ teaspoon black pepper. Toss gently. Cover and chill until serving time.
To prepare the salad:
Boil or microwave corn on the cob until tender, about 3 minutes. Cut the kernels off the cob and place in a salad bowl. Let cool to room temperature.
Add the bell pepper, red onion, tomatoes, celery, and bacon. Toss Add the shrimp and avocado, lettuce and dressing; gently toss to coat. Serve in individual salad bowls.
Cheesy Garlic Bread
6 thick slices sourdough or Italian bread
1/2 cup butter, softened
2 cloves garlic, grated
1 cup shredded Parmigiana-Reggiano cheese
Place the bread on a baking sheet. Preheat the broiler or toaster oven. Or heat the oven to 400 degrees F.
In a small bowl, combine the butter with garlic; mix well. Spread the butter mixture on each piece of bread and sprinkle with cheese.
Toast in a toaster oven or broil under the broiler until the cheese is melted and the bread is golden brown. Or bake in the oven for 5-8 minutes. Serve with the shrimp salad.
The term “Spanish-American” is used to refer to Americans whose ancestry originates directly from Spain. Spanish Americans are the longest-established European-American group with a continuous presence in Florida since 1565 and are the eighth-largest Hispanic group in the United States of America. The emigration of great numbers of Spaniards from Spain during the last decades of the nineteenth century and the first decades of the twentieth century was significant enough to place Spain among the most active migratory peoples of Europe, ranking behind the United Kingdom and Italy and ranking closely with Austria-Hungary and Germany.
Throughout the colonial times, there were a number of settlements of Spanish populations in the present-day United States of America with governments answerable to Madrid. The first settlement was at St. Augustine, Florida, in 1565, followed by others in New Mexico, California, Arizona, Texas, and Louisiana. In 1598, San Juan de Los Caballeros was established near present-day Santa Fe, New Mexico by Juan de Oñate with about 1,000 other Spaniards. Spanish immigrants also established settlements in San Diego, California (1602), San Antonio, Texas (1691) and Tucson, Arizona (1699). By the mid-1600s the Spanish in America numbered more than 400,000. After the establishment of the American colonies, an additional 250,000 immigrants arrived either directly from Spain, the Canary Islands or from present-day central Mexico. These Spanish settlers expanded European influence in the New World. The Canary Islanders settled in bayou areas surrounding New Orleans in Louisiana from 1778 to 1783 and in San Antonio de Bejar, San Antonio, Texas, in 1731.
Like those aboard the Mayflower, most Spaniards came to the New World seeking land to farm, or occasionally, as historians have recently established, freedom from religious persecution. A smaller percentage of the new Spanish settlers were descendants of Spanish Jews and Spanish Muslims. Also coming to the Americas were the Basques (an ethnic group from north-central Spain and south-western France) who excelled as explorers and soldiers. A second reason for their emigration was their region’s devastation from the Napoleonic Wars in the first half of the nineteenth century. In the 1930s and 1940s, Spanish immigration mostly consisted of refugees fleeing from the Spanish Civil War (1936–1939) and from the Franco military regime in Spain, which lasted until his death in 1975.
Many Spanish Americans still retain aspects of their culture. This includes Spanish food, drink, art, and annual fiestas. The influence of Spanish cuisine is seen in the cuisine of the United States throughout the country. A study published in 2010 by La Caixa found that in Spain, there’s an average of 1 bar for every 129 Spaniards, thus eating and drinking are a very important part of Spanish culture. In Spain most bars are restaurants. These establishments are social meeting places where people can just have fun. A typical bar will always have a variety of tapas that vary from region to region and are usually included in the price of the drink or offered at a discount. Many bars offer a ”menú del día” (a three-course meal offered at a fixed price), “platos combinados”(one plate with different types of food), and “raciones” (large plates of food to share with the entire group). Another popular option, especially for Spanish dinner, is “irse de tapas/pinchos”, which means to hop from one bar to the next, enjoying a tapa at each place until you’re stuffed.
According to The Joy of Cooking, the original tapas were thin slices of bread or meat which sherry drinkers in Andalusian taverns used to cover their glasses with between sips. This was a practical measure meant to prevent fruit flies from hovering over the sweet sherry. The meat used to cover the sherry was normally ham or chorizo, which are both very salty and activate thirst. Because of this, bartenders and restaurant owners created a variety of snacks to serve with sherry, thus increasing their alcohol sales. The tapas eventually became as important as the sherry.
Enjoying food served as tapas at home or in restaurants has become popular in the U.S. A tapa is a small portion of Spanish food. Tapas may be cold (such as mixed olives and cheese) or hot (such as battered, fried baby squid). Tapas can also be combined to make a full meal. Here are a few recipes for tapas that you can easily make at home. The recipes make large portions, so I cut the amounts in half for our small family.
24 Medjool dates
1/2 cup cream cheese
12 strips bacon, cut in half (not thick-cut bacon)
Preheat oven to 375°F.
With a small sharp knife, make a slit in one side of each date and remove the pit.
Stuff about 1 teaspoon of cheese into the cavity.
Wrap 1/2 slice of bacon around each date. Secure with a toothpick.
Place on a rimmed baking tray lined with foil and bake for 10 minutes.
Remove the pan from the oven, turn each date over and bake for 8 minutes. Repeat this step one more time, or until all the bacon is cooked. Cook longer if you prefer crispier bacon.
Drain on paper towels. Cool for 5 minutes before serving.
Tortilla (Spanish Egg and Potato Omelette)
2 pounds of potatoes
Salt and pepper to taste
8 large eggs
Extra Virgin Olive Oil
Beat the eggs in a large bowl and season with some salt and pepper.
Slice the onion as thin as possible and fry in a large skillet with a tablespoon or two of olive oil for about 10 minutes until they begin to caramelize (stir often).
When the onions are caramelized, drain off any excess oil and add to the egg mixture.
Peel the potatoes and rinse them under cold water. Slice the potatoes into thin slices.
Pat the potato slices dry and put them into a large bowl, sprinkle with salt, and mix well.
Heat a ½ inch of extra virgin olive oil in a large frying pan at medium-low heat.
When the oil is hot, add the potatoes and add more oil if necessary until all are covered by the oil.
Cook the potatoes for 20 minutes over low heat. When the potatoes have been frying 20 minutes, remove them with a slotted spoon into a strainer and allow to cool off while any excess oil drips away. Save the oil to use for cooking.
After a few minutes, add the potatoes to the egg mixture and stir well. Let the egg mixture sit for about 20 minutes.
Reheat the pan where you fried potatoes over medium-low heat and add the egg mixture.
Over low heat, cook the eggs for about 6-8 minutes per side.
When you are sure that the bottom is cooked and you want to flip the tortilla, take a large plate and put it over the pan and flip it over quickly! When the second side is cooked, slide the omelet out of the pan onto a serving plate and let cool before serving.
Pan con Tomate (Spanish-Style Grilled Bread With Tomato)
2 large, ripe beefsteak tomatoes
1 loaf ciabatta, split in half horizontally lengthwise, cut crosswise into 1 1/2-inch slice
Extra-virgin olive oil
2 medium cloves garlic, split in half
Flaky sea salts, such as Maldon or fleur de sel
Split tomatoes in half horizontally. Place a box grater into a large bowl. Rub the cut faces of the tomatoes over the large holes of the box grater, using the flattened palm of your hand to move the tomatoes back and forth. The flesh should be grated off, while the skin remains intact in your hand. Discard the skin and season the tomato pulp with kosher salt to taste.
.Adjust rack to 4 inches below the broiler and preheat the broiler to high. Place bread, cut side up, on a cutting board and drizzle with olive oil. Season with kosher salt. Place bread, cut side up, on a rack set in a tray or directly on the broiler rack and broil until crisp and starting to char around the edges, 2 to 3 minutes.
.Remove the bread from the oven and rub with the split garlic cloves. Spoon tomato mixture over bread. Drizzle with more extra-virgin olive oil and season with large flaky sea salt. Serve immediately.
Spanish-Style Garlic Shrimp (Gambas al Ajillo)
12 cloves garlic
1 pound large shrimp, peeled, shells reserved
1/2 cup extra-virgin olive oil
1/4 teaspoon baking soda
Pinch red pepper flakes or a 1-inch piece dried guajillo chili
1 1/2 teaspoons sherry vinegar
2 tablespoons chopped fresh parsley leaves
Finely mince 4 garlic cloves and place in a large bowl. Smash 4 cloves under the flat side of a knife and place in a large skillet. Thinly slice remaining four garlic cloves and set aside.
Add shrimp to the bowl with the minced garlic. Add 3 tablespoons olive oil, 3/4 teaspoon kosher salt, and baking soda. Toss to combine thoroughly and set aside at room temperature.
Add shrimp shells to the skillet with smashed garlic and add remaining olive oil and pepper flakes. Set over medium-low to low heat and cook, stirring and tossing occasionally, until shells are deep ruby red and the garlic is pale golden brown about 10 minutes. Oil should be gently bubbling the whole time. When ready, strain through a fine mesh strainer into a small bowl, tossing and pressing the shrimp shells to extract as much oil as possible. Discard shells and garlic.
Return flavored oil to the skillet and heat over medium-high heat until shimmering. Add sliced garlic and cook, stirring constantly, until pale golden brown, about 1 minute. Add reserved shrimp and cook, tossing and stirring constantly until shrimp are barely cooked through about 2 minutes. Add sherry vinegar and parsley and toss to combine. Season to taste with salt. Serve immediately.
I like to make these sandwich rolls ahead and keep them in the freezer to make sandwiches for dinner or for company. Of course, you can use store-bought rolls also.
Makes 6 rolls
3 cups bread flour
1 Tablespoon dry active yeast
1 Tablespoon granulated sugar
1 Tablespoon vegetable shortening( I use Spectrum)
1 1/4 cups warm water
1 1/2 teaspoons kosher salt
In a stand mixer fitted with a dough hook combine the flour, yeast, sugar, shortening, and water. Mix on low speed until a dough forms and pulls away from the sides of the bowl. Add the salt and increase the speed to medium; knead for 10 minutes. Turn the dough out onto a lightly floured surface and form it into a ball. Lightly grease the inside of the mixing bowl and return the dough to the bowl. Cover with plastic wrap and set in a warm, draft-free space to rise for 1 1/2 hours or until doubled in size.
Turn the dough out onto a lightly floured surface and gently deflate the dough. Divide the dough into 6 (about 4-ounces each) balls. Cover with a clean kitchen towel and allow them to rest for 15 minutes. Form each ball into a 6-inch long roll. Place the rolls onto a large parchment-lined baking pan, cover with a damp cloth, and set aside in a draft-free space to rise for 1 hour.
Preheat the oven to 375º F. Bake the rolls until light golden brown, about 25-30 minutes. Transfer to a wire rack to cool completely. Freeze in ziplock freezer bags for future use.
Grilled Sausage & Pepper Sandwiches
Serve with a mixed green salad.
Sub (Hoagie) Rolls, homemade or store-bought
10 Italian Sausage links (any type)
2 garlic cloves minced
4 bell peppers (red, orange, yellow and green) seeded and sliced
2 sweet onions, peeled and sliced into rings.
Crushed red pepper
Pour 2 tablespoons oil into a large saute pan and add the garlic. Heat the oil and then add the peppers, onions, salt, and crushed pepper to taste, cover the pan, turn the heat to low and let the mixture cook while the sausages grill.
Heat an outdoor grill or stovetop grill pan. Brush the sausage links with olive oil. Turn the heat down to medium-low and grill the sausages for 20-30 minutes or until they reach an internal temperature is 145 degrees F. Split the rolls, brush with oil and lightly grill the cut sides.
Place the grilled sausages in the skillet with the peppers and onions. Heat for a few minutes.
Serve a sausage link in each roll and top with some of the onion and pepper mixture.
This sandwich uses leftover BBQ brisket and coleslaw. See the recipes on this post.
Corn-on-the-cob is a great side dish for this sandwich.
BBQ Beef Brisket
Red Cabbage Coleslaw
Cheese Slices (white American, white cheddar, or your favorite
Shred some of the leftover brisket and reheat it, adding additional BBQ sauce.
Lay the bottom of the rolls in a single layer on a baking sheet. Top with sliced cheese and broil until melted, approximately, 1-2 minutes.
Place the desired amount of shredded brisket on top of the cheese covered bread half and add a layer of coleslaw. Place the top half of the bread on top and serve with plenty of napkins.