Spanish

Menu for the week of July 2

Gazpacho

Sat: Gazpacho: https://audreyandjon.com/recipes/spanish-gazpacho
Sun: Chickpeas ad Chorizo: https://audreyandjon.com/recipes/fried-chickpeas-chorizo-and-spi...
Mon: Salad w/goat cheese
Tue: Gaz. Leftovers + tapas
Wed - Sat: Texas

Menu for the week of August 7

Ribs

Sat: sushi
Sun: ribs and corn, make green sauze
Mon: gazpacho with tomato toast and https://audreyandjon.com/recipes/blistered-padr%C3%B3n-peppers
Tue: ribs leftovers
Wed: weeds salad
Thu: tortilla
Fri: tapas
Sat: Hangar steak w/ green sauce; grilled veg/corn,
Sun: Smoked Salmon + corn/grilled veg + tomato and baguette
Mon: smoked salmon Salad
Tue: Leftovers

Menu for the week of June 25

Gazpacho

Sat: Burritos and FroYo
Sun: Grill + baguette + tomato shallot salad + corn [make Gazpacho]
Mon: Gambas al Ajillo http://www.bonappetit.com/recipe/gambas-al-ajillo with Gazpacho Shooters and Salad
Tues: Fregola melon mint, peas, and feta a la https://audreyandjon.com/recipes/pasta-salad-melon-pancetta-and-... and https://audreyandjon.com/recipes/melon-and-mint-tabbouleh
Wed: Gazpacho and Salad
Thus: Tapas (melon and ham, tuna with caramelized onion and tomato pulp, olives, sauteed mushroom)
Fri: Fried eggs and chorizo (or out?)

Menu for Week of August 16th

Tue: http://www.bonappetit.com/recipe/falafel-spiced-tomatoes-and-chickpeas-on-flatbread  
Wed: Out to Piola
Thu: http://www.bonappetit.com/recipe/corn-and-zucchini-salad-with-feta  
Fri: http://www.bonappetit.com/recipe/spaghetti-with-no-cook-tomato-sauce-and-hazelnuts 

Ajo Blanco

Ajo Blano

1 1/2 lbs blanched almonds
6 cups water
2 large or 3 small garlic cloves
1/3 cup sherry vinegar
2 1/2 cups good extra virgin olive oil
3 slices rustic style bread, crusts removed
1 Tbsp chopped chives
pinch of salt

Put blanched almonds into a bowl and cover with water. Let the almonds soak overnight. Don't throw out the soaking water!

Bring 2 cups of water to a boil in a small pot over high heat. Add the garlic and boil for one minute until garlic gets soft. Drain from water.

2
Your rating: None Average: 2 (1 vote)

Menu for week of July 21

Paella

Sat: Spanish Tortilla with Salad
Sun: Paella [Make Gazpacho]
Mon: Gazpacho with Salad
Tues: Paella leftovers
Wed: Leftover Gazpacho and Tortilla
Thus: Out
Fri: Tapas

Paella with chicken and shrimp

Paella

5 tablespoons extra-virgin olive oil (preferably Spanish), divided
1 pound uncooked large shrimp, peeled, deveined, butterflied
1 pound skinless boneless chicken thighs, cut into 1-inch cubes
1/2 pound oyster mushrooms, sliced
1 cup chopped onion
4 garlic cloves, chopped
1 1/2 cups paella rice (short-grain white rice)
1 15-ounce can diced tomatoes in juice
1 dried California chile or New Mexico chile, stemmed, seeded, finely ground in spice mill
3/4 teaspoon smoked paprika
1/2 teaspoon saffron threads, crumbled
2 cups low-salt chicken broth, divided
1 cup mushroom broth

3.5
Your rating: None Average: 3.5 (2 votes)

Menu for week of May 30

Strawberry, Tomato and Fennel Gazpacho

Strawberry Fennel Gazpacho

Recipe in progress, using these two as guides:
http://www.seattlefarmersmarkets.org/recipes/strawberry-fennel-g...
http://www.foodandwine.com/recipes/strawberry-tomato-and-fennel-...

2.5
Your rating: None Average: 2.5 (2 votes)

Blistered Padrón Peppers

Charred Peppers

1/2 pound fresh padron, shishito, seranno, small Hatch, or hot banana peppers, washed and thoroughly dried
1 tablespoon olive oil
Coarse sea salt, such as fleur de sel or Maldon

Place the peppers in a medium bowl, add the olive oil, and toss to coat; set aside.

Heat an indoor sautee pan or outdoor grill to medium high.

When the grill is ready, place the peppers on the grill in a single layer, making sure they’re not touching; reserve the bowl they were in. Grill the peppers uncovered, turning them occasionally, until they start to char and blister, about 6 to 8 minutes total.

4.5
Your rating: None Average: 4.5 (2 votes)

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