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Puerto Rican Roast Pork

4 lb. pork loin roast, with bone 2 Tbl. fresh oregano 
2 1/2 tsp. salt   1 1/3 Tbl. cider vinegar
1 tsp. fresh ground black pepper 2 Tbl. vegetable oil
3 cloves garlic  

Preheat oven to 400 degrees. Place pork in a roasting pan and poke holes in the roast with a sharp paring knife. Place remaining ingredients in blender or food processor, and process until it forms a paste. Spread this paste over the roast making sure to rub it into the holes. Bake at 400 degrees for 10 minutes. Lower heat to 350 degrees and bake for 75 minutes, or until internal temperature is 160 degrees. Let stand 15 minutes. Slice and serve. Serve with a hearty red such as Petite Sirah.

Foie Toast with Jamon - (una Tapa)

1 lb. onions 6-8 big slices of crusty bread 
8 Tbl. good olive oil 6-8 duck foie gras fillets
1 Tbl sugar 6-8 slices Spanish ham (Jamon), the best you can find
1 glass dry white wine coarse salt

 

Slice the onions and put in a pot with half the olive oil and the sugar. Cover and cook at low heat for 1 hour. Add the wine and cook another hour uncovered at low heat (this can be done the day before and makes the flavors really stand out). Toast the bread and spread the mixture on it. Lay one slice of Jamon on top. Heat the rest of the oil in a pan on high heat. When it’s very hot, cook each side of the foie gras for no more than 30 seconds. Lay each foie gras on top of each slice of ham and pour some kitchen salt on it. Serve at room temperature. This delicious recipe will be even better (and more expensive) when Iberico Ham becomes available. Wash this down with a gutsy Spanish red. 

Pork Braised in Morellino 
(from Mario Batali)

1/4 cup extra-virgin olive oil 2 cups chicken stock or low-sodium broth 
2 pounds boneless, well-marbled pork shoulder, cut into 2-inch cubes 2 medium carrots, sliced 1/4 inch thick
Salt and freshly ground pepper 3/4 cup pitted Gaeta olives
4 garlic cloves, smashed 4 thyme sprigs
1 large onion, cut into 1/2-inch dice 2 bay leaves
1 tsp. ground fennel 2 rosemary sprigs
2 Tbl. tomato paste One 14-ounce can whole plum tomatoes, coarsely chopped, juices reserved
1 1/2 cups Morellino di Scansano  

1. In a medium enameled, cast-iron casserole, heat 2 Tbl. of the olive oil until shimmering. Season the pork with salt and pepper. Add half of the pork to the casserole and cook over moderately high heat until browned on 2 sides, about 6 minutes. Transfer the pork to a bowl. Repeat with 1 Tbl. of the olive oil and the remaining pork.

2. Add the remaining 1 Tbl. of olive oil to the casserole. Add the garlic, onion, and ground fennel. Cook over moderate heat, stirring occasionally, until the onion is softened, about 10 min. Add the tomato paste and cook over moderately high heat, stirring until glossy, about 2 min. Add the wine and simmer for 2 minutes. Stir in the stock and bring to a boil. Return the pork to the casserole and add the carrots, olives, thyme, bay leaves, rosemary, and the tomatoes with their juices. Cover tightly and simmer over low heat, stirring a few times, until the pork is tender, about 2 1/2 hours. Discard the herb sprigs and bay leaves. Season the stew with salt and pepper and serve. This can be made up to three days ahead and refrigerated. Reheat gently. Serve with a fairly hearty Italian red wine such as Morellino di Scansano.

Pinchitos Morunos (una tapa)

3/4 lb lamb, skinless chicken, beef, or pork cut in 3/4” cubes 1/4 - 1/2 tsp. thyme 
3-4 cloves garlic 1/4 cup Spanish olive oil
1 Tbl. cilantro 2 Tbl. fresh lemon juice
1/2 tsp. cumin seeds kosher salt
3 Tbl. spicy Spanish paprika freshly ground black pepper

Using a mortar and pestle, mash garlic, cilantro, cumin, paprika, thyme, salt, and pepper together. Add olive oil and lemon juice or red wine vinegar and mix well. Place 4 or 5 pieces of meat on each metal skewer (or wood skewers soaked in water for at least 1/2 hour) Lay skewers in a single layer on a non-reactive dish and top with marinade. Let meat marinate for 2 to 3 hours minimally or overnight for best flavor. Turn skewers every once in a while to achieve an even coating. Grill skewers over medium heat 10 to 15 minutes turning once. Serve with lemon wedges and fresh cilantro as garnish. If necessary, these can be cooked in a conventional oven. Cook skewers at 375, turning once, for 15 minutes or until done. 

Serve with a hearty Spanish red wine. This can also be used as a main course: use 1 lb of meat and cut into 1" cubes.

Avocado Ritz
(A traditional South African appetizer)

  2 ripe avocados iceberg (or other) lettuce leaves 
juice of one small lemon 1/2 lb cooked and cooled shrimp
salt to taste seafood sauce
cayenne pepper to taste chopped fresh parsley

Cut the avocados in half and remove the stones. Dip the edges in lemon juice. Lightly season with salt and cayenne pepper and place on a bed of lettuce leaves. Fill with shrimp and spoon seafood sauce on the top of each one. Garnish with parsley and serve immediately. Serves 4

Frittata with Spinach

1 1/4 lb. fresh spinach, well washed 3/4 C milk (2% or whole)
1 clove garlic, crushed 1 heaping Tbl. flour
2 oz butter 1 Tbl. grated Parmegiano
pinch nutmeg salt and pepper to taste
6 eggs  

Heat spinach in a pot with just the water left on the leaves until it wilts; Run under cold water, then squeeze dry, coarsely chop it, and sauté it with the garlic, half the butter, and the nutmeg. Let the spinach cool. Gently beat the eggs in a bowl. Slowly stir in the milk, flour, and cheese. Add the spinach and season with salt and pepper. Heat the remaining butter in a skillet, and when it begins to brown, add the egg mixture, shaking the skillet briskly to settle things. Cook the frittata until the bottom is done and the top begins to firm up, then flip it and cook it a few more minutes. Serve either hot or cold with bread and a tossed salad. Serves 4.  Serve it with a nice Sauvignon Blanc such as Wente or Pomelo.

Variations: In the place of spinach, use almost any vegetable that doesn’t give off large amounts of water as it cooks. 1) 4 artichoke hearts, slivered and sautéed with a clove of garlic (remove the garlic after sautéeing) and 1 Tbl. minced parsley; 2) 1 lb. broccoli florets, steamed for a few minutes, then sautéed with garlic and parsley; 3) 1 lb. asparagus tips, steamed.

Fagiuoli all’Ucceletto (Tuscan Tomato, Beans, & Sausage)

1 lb dried canellini (white beans), soaked for 3 hours 7-8 leaves of sage (no more)
boiling water 2 cloves garlic, crushed 
8 Italian link sausages (mild) 2 peeled fresh plum tomatoes or a small can of tomatoes
1/4 cup olive oil salt and pepper to taste

Drain the beans and boil one hour in lightly salted water. Meanwhile, prick the sausages and simmer in boiling water to cover for 15 minutes. Cut them into bite-sized pieces. Heat the olive oil over a medium flame in a heavy-bottomed clay pot or dutch oven. Add the garlic and the sage (no more than seven or eight leaves). Cook until the sage crackles and the garlic is lightly browned. Add the tomatoes and cook for a few more minutes, then add the beans and enough bean broth to cover. Season with salt and pepper, add the sausages, and simmer everything another 20 minutes, stirring occasionally and adding bean broth as necessary to keep things from drying out. Serve with a tossed green salad including radicchio and arugula. Serves 4. Serve with a good Chianti or other Italian red.

Barbecued Mini Ribs - una Tapa

1 sheet of pork ribs, about 1 1/2 lb.

1/2 tsp. Tabasco Sauce

6 Tbl. Cream Sherry

1 Tbl. brown sugar

1 Tbl. tomato paste 2 Tbl. seasoned flour
1 tsp. soy sauce coarse sea salt

These tasty ribs are known as Costillas in Spain. They can be used as Tapas or as a main course. Freshly squeezed orange juice can be substituted for the Sherry. Separate the ribs. Using a meat cleaver or heavy knife, cut each rib in half across the bone. Mix the sherry, tomato paste, soy sauce, Tabasco, and sugar in a bowl. Stir in 1/4 teaspoon of salt. Put the seasoned flour in a strong plastic bag, then add the ribs and toss to coat. Dip each rib in the sauce. Cook on a hot barbecue or 5-6 inches under a hot broiler for 30-40 minutes, turning occasionally until cooked and a little charred. Sprinkle lightly with salt and serve. Serves 6-8 as a tapa or 2 as a main course. Serve with a Spanish red wine such as Carrascal Las Dosces.

 

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