Welcome to one of the most active flamenco sites on the Internet. Guests can read most posts but if you want to participate click here to register.
This site is dedicated to the memory of Paco de Lucía, Ron Mitchell, Guy Williams, Linda Elvira, Philip John Lee, Craig Eros, Ben Woods, David Serva and Tom Blackshear who went ahead of us.
We receive 12,200 visitors a month from 200 countries and 1.7 million page impressions a year. To advertise on this site please contact us.
|
|
|
spanish thangs !
|
You are logged in as Guest
|
|
Users viewing this topic: none
|
|
Login  | |
|
   
fevictor
Posts: 377
Joined: Nov. 22 2005
From: Quepos / Manuel Antonio, Costa Rica
|
 RE: spanish thangs ! (in reply to minordjango)
|
|
|
Great, now you have me thinking of my grandmothers cooking! Spanish food is really tasty and one of my many favorites. Theres a Spanish mayonnaise called alioli, and the way my family makes it is with garlic, egg yolk, salt and extra virgin olive oil. You'll need a mortar and pestle to make the garlic into a paste, add a pinch of salt, and egg yolk, and then its better to have someone else pour a very thin string of olive oil over the egg and garlic as your mixing with a spoon. Portions are all to taste. I always try to have some in the fridge. Spread some over a good steak, maybe with some parsley, a good red from the Rioja region, I like Marquez de Riscal.....yummy!
Paella is really good, but make sure you make enough "pa el"! (get it??) 
Melon with jamon serrano is really tasty too. Actually, anything with jamon serrano is good. My mother makes a salad just with seedless watermelon, lemon juice and rinds and feta cheese. Thats it! You would be amazed at how good it tastes! just dont add salt - the cheese is salty enough.
Anchovies with garlic, olive oil and parsley, with queso manchego and fresh bread...ahh, this is torture...dinner is HOURS away!
Keep us posted! I am interested to know what you are cooking.
Vic
|
|
|
|
REPORT THIS POST AS INAPPROPRIATE |
Date Nov. 30 2009 5:29:21
 |
|
NormanKliman
Posts: 1143
Joined: Sep. 1 2007
|
|
RE: spanish thangs ! (in reply to minordjango)
|
|
|
Lots of paella recipes out there, most are not traditional (vs. Valencia). You can use a single large and deep frying pan. Remove skin from chicken and chop into pieces. If chopping through bone, remove any splinters or fragments. Best way to avoid the problem is to use boneless fillets (thigh better than breast). Brown the chicken in a bit of oil (this is important so get it good and brown in a small amount of oil) and set aside for now. In the same pan sauté chopped onion, along with chopped green pepper and a dash of paprika if you like. Add to the pan the water or broth that you're going to use to cook the rice. A ratio of three parts liquid to one part rice has worked best in the places where I've lived, although I see other proportions indicated in recipes and cooking instructions. Scrape the bottom of the pan with a fork or something to get the brown bits into the liquid. Add the rice (should sit on the bottom and not on top of the ingredients) and then the other ingredients: the browned chicken, pieces of squid or cuttlefish (the latter requires more cooking time so sauté it along with the onion), peas or green beans if you like, real saffron (99% of Spanish cooks use food coloring), garlic (makes a world of difference, and you can add it to the boiling water to avoid burning it in the oil), and some kind of bivalve (get the sand out of clams, clean the mussel shells, etc.) In the last 5-10 minutes, add peeled shrimp, making sure they end up cooked (just past the change from pink to white) and not overcooked.
Three important things: short-grain rice, proportion of liquid to rice (should be a tiny bit left that will be absorbed by the rice after turning off heat) and properly cooking all the ingredients (some will have to be sautéed with the onion).
There’s a bar in Madrid, near the Rastro, that includes freshly ground black pepper in their paella.
_____________________________
Be here now.
|
|
|
|
REPORT THIS POST AS INAPPROPRIATE |
Date Dec. 1 2009 0:11:26
|
|
fevictor
Posts: 377
Joined: Nov. 22 2005
From: Quepos / Manuel Antonio, Costa Rica
|
|
RE: spanish thangs ! (in reply to minordjango)
|
|
|
Escribano that tortilla looks tasty! I for one love the taste of roasted red peppers on pretty much anything, even in hummus.
I was very unlucky, Paella-wise, when I was growing up. My grandfather was from Valencia, so every Sunday was Paella day for them. My dad got so sick eating paella that he pretty much forbade my mother to make it!! So only when he was out of town or when we were with my family in Mexico city could we eat paella, but it was always well worth the wait! My poor grandmother moved to Portugal during the civil war and knows famine all to well. When she ended up in Mexico and started a family, she swore to never again go through that or allow her kids to go to bed hungry. So needless to say, meals consisted of at least 5 different plates and there was no such thing as too much food.
My mother has literally hundreds of thousands of recipes, some almost completely faded now, all collected and passed down over the years from Spain to Mexico to Canada. My grandmother taught her a lot about Spanish cooking and my mom also used to teach Mexican cooking. Having a macho father at home who was used these kinds of meals, well, lets just say that we ate very, very well!
Of course I had to go and move out live off 99 cent Mr. Noodles packages for about a year until I started making some money!!
Vic
|
|
|
|
REPORT THIS POST AS INAPPROPRIATE |
Date Dec. 1 2009 12:12:50
|
|
Ron.M
Posts: 7051
Joined: Jul. 7 2003
From: Scotland
|
|
RE: Tortilla Española con Cebolla (in reply to mark indigo)
|
|
|
Mark,
I was lucky enough to get a Spanish chef to show me this in my own kitchen when I was living in student accommodation. (He was the husband of the daughter of an old couple who ran a basic (inexpensive) restaurant, just featuring good, old homemade broth and plain Scottish fare. The clientel were mainly students and others living in bedsitter land around the University. The daughter and husband lived in Spain, but had come to visit and were helping out. I used to try my Spanish out on him so got to know him.
He did as Edguerin and fried the potatoes in a lot of oil, then added the onions and garlic. He added a little drop of milk to the egg mixture too. ("thees make eet lighter..entiendes?" )
He then poured off practically all the oil and stirred in the egg mixture.
While it was cooking, he was constantly poking away at the centre with the fish slice, making holes to allow the uncooked mixture to fall through to the hot pan.
This cured the problem you spoke of and it was fairly solid when it came to turn it over.
When I'm making it for the family, I make mini individual tortillas of 2 eggs per person, using the "grill" method as this allows you to finish off to individual requirements, like adding slices of chorizo, peppers, tomato, mozarella cheese etc before sticking it under the grill and then serving decorated with olives like a pizza! Salad and crusty bread to accompany.
You just cook the potato/onion/garlic mix beforehand and keep on a plate ready for use.
Then it's just as quick to make as heating a pizza!
cheers,
Ron
|
|
|
|
REPORT THIS POST AS INAPPROPRIATE |
Date Dec. 3 2009 5:15:12
|
|
 New Messages |
 No New Messages |
 Hot Topic w/ New Messages |
 Hot Topic w/o New Messages |
 Locked w/ New Messages |
 Locked w/o New Messages |
|
Post New Thread
Reply to Message
Post New Poll
Submit Vote
Delete My Own Post
Delete My Own Thread
Rate Posts
|
|
|
Forum Software powered by ASP Playground Advanced Edition 2.0.5
Copyright © 2000 - 2003 ASPPlayground.NET |
6.298828E-02 secs.
|
Printable Version
