Couple’s Date Night

Highlights of Spain

On the Menu:

Pepe’s Secret Sangria

Paella on the XXL EGG

Tapas:

Tortilla Espanola

Spanish Tomato Toast

Patata Brava

Spanish meatballs with saffron sauce

Bacon wrapped Dates

Prosciutto wrapped melon

Gambas! (Shrimp)

Postre:

Orange infused Flan

Pepe’s Secret Spanish Sangria Recipe:

Prep Time: 15 minutes

Yield: serves 4 to 6

Instructions:

Use a large glass pitcher, large enough to accommodate the liquid and fruit, when making your sangria.

Place the rind (skin) of the orange and lemon in the bottom of your pitcher.

Add the Sweet Vermouth, Cognac, and red wine. If adding sugar, add it now. We did not add the sugar and it was delicious and sweet enough with it.

Using a long-handled wooden spoon, stir the mixture well, approximately 15 to 20 seconds.  Pepe also pressed down on the fruit rinds, with the wooden spoon, to help release the flavors as he stirred.

Pour in the orange and lemon Fanta soda pops.  Add the ice cubes and stir approximately 3 to 5 seconds.  Pepe says not to add any additional ice.  

If making your sangria ahead of time and refrigerating, do not add the soda pops or ice until ready to serve.

Serve the sangria in wine glasses of your choice. Add enough sangria to fill the glasses about 1/2 full.

Makes 4 to 6 servings.

Spanish Mixed Paella Recipe

Prep Time: 20 minutes

Cook Time: 30 minutes

Yield: 4 to 6 servings

* If you have some fish or seafood stock, substitute it for part of the chicken stock.

** I do not always add the chicken, because I add a large amount of seafood.

*** Paprika is an especially important addition to most paellas.  Do make an effort to buy Spanish smoked paprika.

**** Since clams and mussels are cooked directly in the rice, they must first be purged of grit by soaking them in water.  Scrub the clams and mussels and rinse well.  Then place in a bowl of salted water to cover.  Sprinkle with about 1 tablespoon cornmeal or bread crumbs and then refrigerate several hours or overnight.  Rinse well before using.

Instructions:

Have all ingredients chopped and measured before beginning the final cooking of the paella.  It is a quick cooking dish that must have all ingredients ready to go.  This is called Miseen Place

Preheat EGG to 350 degrees F, using direct heat

In a large pan over medium-heat heat, heat the chicken or seafood stock; reduce heat to low and keep broth hot (not boiling).

In a large Paella Pan over medium heat, heat the olive oil.  

Season the diced chicken breast with a pinch of salt and pepper and sauté to a golden brown for approximately 4 to 5 minutes.  Leave the chicken in the pan and add the onions, garlic, bell peppers, tomatoes, and fresh thyme.  Sauté mixture for an additional 2 minutes.

Deglaze the pan with the white wine, scraping up all brown bits on the bottom of the pan.

Increase the heat to medium-high heat.  Add the rice, hot chicken stock or seafood stock, saffron threads, and smoked paprika to the mixture and bring just to a boil.  Reduce mixture by 1/2, stirring occasionally, approximately 15 to 20 minutes.  Once the rice is added, stir to coat well with the pan mixture so that the rice absorbs the olive oil and is thus sealed, preventing the rice from releasing its starch and keeping it firm.

Season with salt and pepper to taste.  Add the lobster meat, prawns, clams, mussels, sausage, salt, and pepper to the mixture.

Next, Cook Paella with the dome closed, uncovered, about 15 to 20 minutes until the rice is almost al dente and until almost all liquid is absorbed.  Never cook paella until the rice is completely done.  If you do, it will be mushy by the time it reaches the table.  Remove from the oven when the rice grains are no longer hard but still have more bite than you want and a crust forms around the edge of the pan.  Cover with aluminum foil, and let sit 5 to 10 minutes or until the rice is cooked to taste.  Paella must rest after being removed from the oven, during which time the final cooking takes place.

To serve, sprinkle with chopped parsley and arrange lemon wedges around the top of the paella.  To serve traditionally, set the paella in the middle of a round or square table so that everyone can eat it directly from the pan.  To eat, sprinkle lemon juice over paella.

 Hints and Tips : If the paella is almost al dente and ready to be removed from the oven, but still seems to have liquid, return it to the top of the stove over high heat.  Without stirring, heat until the liquid has evaporated.  Then remove from heat and cover the rice and let it rest before serving.

If the paella seems dry before the rice is almost al dente, sprinkle with a few tablespoons of water and allow to cook in the oven 2 to 3 minutes longer.  Then remove from oven and cover the rice and let it rest before serving.

 Tortilla Espanola

Prep Time: 30 minutes

Cook Time: 30 minutes

Yield: 10 to 12 servings for tapas or 4 to 6 serving for a light entree.

* I usually weight my potatoes.

Instructions:

Heat the oil in a large non-stick or well-seasoned cast-iron skillet (10-inches wide and with sloping sides about 2-inches deep) over moderate heat.  Peel the potatoes and slice them into 1/8-inch slices.  NOTE: Do not put the potatoes in water. Lay out on a paper towel to extract moisture

Place the potatoes slices, one at a time (so that they don’t stick together), on the bottom of the skillet. Layer, leaving gaps, so that heat moves throughout.

Cook 10 minutes, covered, stirring occasionally to make sure there is oil on all the potatoes

NOTE: The secret is to “cook” the sliced potatoes in the olive oil slowly, in a frying pan without really frying or browning them

Add the onions on top and cook 10 more minutes, covered.

Meanwhile:

In a large bowl, beat eggs until they are light and slightly foamy; season to taste with salt and lots of black pepper.  Carefully add the potatoes and onions; gently pressing them down so that they are completely covered by the eggs.  Let the mixture stand for 10 to 15 minutes.

Add 3 tablespoons of the reserved oil back to the skillet.  Heat the oil in the skillet over moderately high heat until very hot but not smoking (it must be hot or the eggs will stick); add the potato and egg mixture, spreading the potatoes evenly around the pan.  Reduce the heat to low, and shake the pan often and run a spatula around the side and bottom to make sure the omelet is not sticking.  After approximately 8 to 10 minutes, when the omelet is cooked 3/4 of the way through (top is no longer liquid) and the bottom is beginning to brown, place a large plate over the pan and invert the omelet onto the plate.

Add 2 additional tablespoons of the reserved oil to the hot skillet.  Increase heat to get the oil hot; immediately reduce heat to low.  Gently slide the omelet (cooked side up) back into the skillet, and cook for approximately 5 minutes or until cooked through and the underside is moderately browned.  Remove from heat, transfer omelet to a large plate (omelet will slide out of the skillet onto the plate), and let come to room temperature.

Spanish Tomato Toast – Pan con Tomato Recipe:

Prep Time: 10 minutes

Yield: serves many

*  Use a rustic-style bread, that is solid, dense, and a bit wider than the standard, narrow baguette bread.

** For the best flavor, use vine-ripe tomatoes, preferably home grown tomatoes.

***  This is a great recipe to use your Fleur de sel.

Instructions:

Grill or toast the bread slices or baguette halves approximately 2 to 4 minutes per side on the EGG

Once the bread is toasted, rub 1/2 clove of garlic (if using), cut-side of half, over the bread while still warm.  Use a fresh piece of garlic for each slice.

Drizzle the bread with olive oil.

Appetizer:  Rub tomato (cut side) over the toasted bread, pressing firmly to push the pulp into the bread, until the toast is covered with tomato (but not soggy); discard the skins and remaining pulp.

Breakfast:  Grate the tomatoes on a box grater into container.  Using a microplane; discard the skins and remaining pulp.  Season with coarse or sea salt and stir lightly to combine. The light sprinkling of salt over the tomato and olive oil is essential to bring the flavors together.  Spread over the toasted bread.

Tomato Puree:  Their grocery stores also carry a canned tomato puree or sauce called jarred salsa tumaca. You can also make your grated tomatoes in advance and refrigerate.  Peel the tomatoes and then place in a food processor; discard the skins.

Serve immediately.  If you leave these to sit for awhile, the tomato juice with have soaked the bread completely and the magic will be gone!

There are two ways to serve tomato bread:

The first is for the cook to do the rubbing and drizzling.

The second is to provide each person with a clove of garlic, half tomato, cruet of oil, and bowl of salt and let him or her do the work. The second way is more fun.

Optional garnishes, choose one or a combination:

1/2 cup green Spanish olives

12 anchovey fillets, soaked in cold water for 10 minutes, drained, and patted dry

6 paper-thin slices Spanish ham or Prosciutto di Parma

12 paper-thin slices Manchero Cheese

PatataBravas – Roasted

Instructions

Notes

You can par-boil the potatoes as directed in step one and keep them refrigerated until ready to use. 
Place the “aioli” and easy tomato sauce into diner-style squeeze bottles (or piping bags) to easily drizzle over the potatoes.

Spanish Mini Meatballs in Saffron Sauce Recipe:

Prep Time: 20 minutes

Cook Time: 60 minutes

Yield: 32 mini meatballs

*  To purchase Saffron for your cooking needs, click on the underlined.  Pure saffron is made up of tiny, bright-red threads.  The redder the saffron, the higher the quality.  The tips of the threads should be a slightly lighter orange-red color.  This will show that it is not cheap saffron that has been tinted red to look expensive.  

Spanish saffron is divided into grades.  Names to look for are coupe, superior, La Mancha, or Rio.  Coupe is the top of the line and it has the least flavorless yellow stem and the highest amount of crocin, one of the key essential oils in saffron.  

Beware of bunk saffron. Saffron will always be expensive. If you see a packet of a couple ounces of saffron for just a few dollars, just put it back.  Real saffron is VERY expensive and you only need a tiny bit when cooking.  Do not fall for cheap saffron, as you will always get what you pay for!

Instructions:

In a small bowl, soak French bread in water 3 minutes and then squeeze dry.

In a large bowl, mix together pork, veal, 1 tablespoon parsley, 1 clove minced garlic, egg, soaked bread, salt, and pepper to blend.  Shape meat mixture into 1-inch balls.  Dust meatballs with flour. Set aside.

Prepare the EGG for Indirect cooking, using the convEGGtor and stabilize at 400 °F

Heat oil in heavy large skillet over medium-high heat.  Add meatballs and saute until browned on all sides, about 10 minutes.  Using slotted spoon, transfer meatballs to plate.

Add onion to skillet; reduce heat to medium and saute until tender, about 2 minutes.  Stir in paprika, chicken broth, and wine.

Return meatballs with any accumulated juices to skillet; bring to simmer.  Cover and cook until meatballs are tender, about 25 minutes.  Uncover and add 2 tablespoons parsley, remaining minced garlic, and saffron.  Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes.  Season sauce to taste with salt and pepper.

Can be made 1 day ahead. Cool slightly, then cover and refrigerate.  Bring to simmer, thinning with broth if necessary.

Place meatballs with sauce on platter to serve.  Top with remaining 1 tablespoon parsley.

Makes approximately 32 mini meatballs.

Bacon-Wrapped Dates

Instructions

Gambas–(Spanish garlic shrimp)

How to Make It

Notes on Shrimp

• This recipe is prepared in Spain with the shells on or off, depending on the cook. So, if you prefer, peel the shrimp before cooking.
• If you like larger shrimp, purchase shrimp with a fewer count to a pound. However, 25 to a pound are a good size for this tapa.
• If using frozen shrimp, rinse under cold water and pat dry. Allow for a longer cooking time for shrimp that are not completely thawed, and be sure to cook thoroughly.

Spanish Orange Flan Recipe:

Prep Time: 30 minutes

Cook Time: 10 minutes

Yield: 6 servings

Instructions:

Prepare Caramel:

In a heavy saucepan over low to medium-low heat, combine 1 cup sugar, water, and drop of lemon juice (the lemon juice keeps the mixture from hardening or crystalling).  NOTE: I find that maintaining a low heat, I have more control over the caramelizing process, as it is really easy to burn.

Cook, stirring constantly, until sugar dissolves and mixture just begins to simmer.  After sugar dissolves and syrup is simmering, cook for approximately 8 to 10 minutes, without stirring.  Hold handle of pan and gently tilt the pan off the heat to distribute color evenly as sugar caramelizes.  When sugar reaches a uniform golden brown (light amber) color, immediately remove from heat and pour into individual ramekins or custard dishes, coating the bottoms evenly (tilt the dishes so that the caramel coats the bottom).  Watch it carefully, it can go past the light brown stage quickly and burn. Set aside and let cool.

Photos showing stages of the caramelizing process:

   Last Stage – Done – Remove from heat immediately.

Prepare Spanish Orange Flan:

Preheat EGG for Indirect cooking, using the convEGGtor and stabilize at 325° degrees F.  

In a blender, combine condensed milk, orange zest, orange juice, half and half, eggs, orange oil, and orange liqueur; process until smooth.  Pour into individual ramekins or custard dishes.

Definition of Water Bath or Bain-Marie (bahnmah-REE) – A hot water bath or bain-marie are used to cook custards and baked eggs in the oven without curdling or cracking, and also used to hold sauces and to clarify butter.  Water baths are most often used for egg-based dishes.  The proteins in the eggs are very heat sensitive and only need to be warmed to cook thoroughly.  They will start to get firm at only 145 degrees.  Cooking them with a slow, gentle heat keeps the eggs soft and smooth.

Place ramekins or custard cups into an ovenproof roasting or baking pan.  If cooking custards in a metal pan, cover the bottom of the pan with a layer of newspaper to ensure an even temperature on the bottom.

Bring the water for the water bath to a light simmer on top of the stove; carefully pour hot water into the baking pan to come half-way up the sides of the custard cups.  NOTE: The most common mistake people make in baking custard is not putting enough water in the hot-water bath.

Bake 30 to 35 minutes or until set around the edges but still loose in the center.  The cooking time will depend largely on the size of the custard cups you are using, but begin checking at 20 minutes and check back regularly.  When the center of custard is just set, it will jiggle a little when shaken, that is when you can remove it from the oven (the flans will continue to set as they cool).

Remove flan from oven and leave in the water bath until cooled.  Remove cups from water bath and refrigerate at least 2 hours or up to 2 days.  The prepared flan can be covered tightly with plastic wrap and refrigerated for up to 2 days.

To unmold and serve, carefully dip bottom of each ramekin in a baking pan of hot water briefly.  Run a thin knife around edge of each ramekin to loosen it from the inside of the bowl.  Wipe the outside of the mold dry, place an individual chilled serving plate (topside down) on top of each flan.  Invert the custard onto the plate and carefully lift off ramekin (shake gently to release flan), allowing caramel syrup to run over flan; pour any extra caramel remaining in the mold over the custard.

Makes 6 servings (depending on size of the custard cups).