Caldo Verde
Portuguese Kale Soup with Chorizo. Great to have in the fridge for winter lunches. Serve with crusty bread and thick slices of cheese.
Ingredients
- 3 tbsp olive oil
- 1 large onion finely chopped
- 1½ lbs large boiling potatoes
- 8 cups water
- salt
- ½ lb hot Spanish chorizo (spicy cured pork sausage) cut into ½-inch pieces
- ¾ lb lacinato kale or regular kale stems and tough center ribs discarded, leaves cut crosswise into thin slices
Instructions
- heat oil in a 5-quart heavy pot over moderate heat. Add onion and cook, stirring occasionally, until pale golden, about 5 minutes. Meanwhile, peel potatoes and cut into thin slices.
- Add potatoes to pot and cook, stirring occasionally, for 4 minutes. Add water and salt to taste and bring to a boil. Reduce heat and simmer, uncovered, until potatoes are very tender, about 15 minutes.
- Meanwhile, cook chorizo in a large nonstick skillet over moderately high heat, stirring occasionally, until browned, about 5 minutes. Transfer to paper towels to drain.
- Coarsely mash potatoes in pot (do not drain) with a potato masher. Stir in chorizo and simmer, uncovered, for 5 minutes. Stir in kale and simmer, uncovered, until just tender, 3 to 5 minutes. Season with salt and serve.
Tortilla de Patata
A classic appetizer from Spain — always a crowd pleaser.
Ingredients
- 1 yellow onion chopped (optional)
- 6 cups potatoes (4-5 whole) peeled, washed, and thinly sliced
- 1/4 cup olive oil
- 1 tsp salt
- 6 eggs
- 2 tbsp olive oil
Instructions
- Place onion, potatoes, ¼ cup olive oil, and salt in two layers in a microwave-safe casserole that has a lid. Stir ingredients, cover, then microwave for 20 to 30 minutes on medium-high or until potatoes are very soft. You must stop the microwave about every 5 minutes to stir the potatoes so that the edges don’t get brown and crusty.
- Meanwhile, beat the eggs in a bowl large enough to also accommodate the potatoes. Once the potatoes are done, pre-heat a 10’ non-stick skillet with 2 tbsp olive oil over medium heat.
- Have ready a heat proof spatula or wooden spoon and a large plate. When the potatoes are cooked, add them to the eggs and gently stir. Then, pur the mixture into the skillet. The eggs will bubble up around the sides; so immediately push down the sides with a heat proof spatula. Then continue to gently shake the pan during cooking.
- Cook on the first side for 3 to 4 minutes, or until it looks like the bottom is slightly browned. Use the large platter to invert the entire tortilla, and slide it back into the skillet to cook the other side. Continue cooking and shaking the pan for another 3 to 4 minutes. Finally, slide the cooked tortilla onto a serving plate and let it sit for at least 10 minutes before serving.
- The tortillas can be served hot, at room temperature (more typical), or cold. Cut into wedges for large tapas or squares for a buffet.
Mesquite-Grilled Chicken Tacos
The Gazpacho Relish is unbelievably good.
Ingredients
- 1 cup mesquite chips
- 1 lb skinless boneless chicken breast
- ½ tsp chili powder
- 8 to 12 flour tortillas
- ½ cup mild taco sauce optional
Gazpacho Relish
- 1 cup sharp grated cheddar cheese grated
- Gazpacho Relish
- ¾ cup cucumber peeled and diced
- ¾ cup red bell pepper diced
- ½ cup tomato diced
- ½ cup celery diced
- ¼ cup red onion diced
- 2 TBSP oil
- 1 TBSP vinegar
- 1 – 2 TBSP fresh lime juice
- 1 tsp grated lime peel
- ½ tsp salt
- ½ tsp pepper
Instructions
- Start fire in grill, placing rack 5” from coals. Soak mesquite in cold water for 15 to 30 minutes. When fire is ready (medium-hot), drain chips and scatter over coals. Sprinkle chicken on both sides with chili powder; grill until cooked through. Remove from grill and cut into bite-sized pieces.
- Grill tortillas one-at-a-time and serve with chicken, cheese, taco sauce and Gazpacho Relish. Makes 4 – 6 servings.
- For the Gazpacho: Combine vegetables in a medium bowl. In a small bowl using a wire whisk or fork, blend remaining ingredients. Pour over vegetables and toss to coat.
Pineapple Upside-Down Cake
Ingredients
Glaze
- 1/3 cup butter
- 1/2 cup brown sugar
- Canned pineapple slices drained
- Maraschino cherries halved
Cake Batter
- 2 eggs
- 2/3 cup sugar
- 6 TBSP juice from fruit
- 1 tsp vanilla
- 1 cup flour
- ½ tsp baking powder
- ¼ tsp salt
Instructions
- First, prepare the pan: Melt 1/3 cup butter in heavy 10” skillet or baking dish. Sprinkle ½ cup brown sugar evenly over butter. Arrange drained pineapple slices (reserve juice) and place maraschino cherry halves in the center of each pineapple slice atop the brown sugar coating.
- Prepare cake batter: Beat eggs, gradually beat in sugar, fruit juice, and vanilla. Sift dry ingredients then beat in all at once. Mix ingredients until thick and lemon-colored.
- Pour batter over fruit. Bake at 350º for 45 minutes or until wooden pick inserted into center of cake comes out clean. Immediately turn upside-down onto serving plate. Do not remove pan for a few minutes – brown sugar mixture will run down over cake instead of clinging to pan. Serve warm with whipped cream.