Rock Gordon. - Spanish Cooking: Tantilizing Spanish Recipes
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Spanish recipes are not so difficult to prepare and to show you the simplicity we have gathered some of the most famous Spanish recipes.
In this Spanish cookbook, you will find recipes for the most famous Spanish dishes and recipes for those that need to become famous.
Dive in the world of Spanish cooking with these colorful and delicious meals...pair food with quality wine and while the Spanish guitars are coming from the speakers, enjoy in your own Spanish night.
We have prepared 25 recipes in this Spanish cookbook and by downloading this book you will receive:
Appetizer recipes
Main course recipes
Side dish recipes
Dessert recipes
Rock Gordon.: author's other books
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Spanish Cooking
Tantilizing Spanish Recipes
BY
Gordon Rock
Copyright 2016 Gordon Rock
Kindle Edition
License Notes
No part of this Book can be reproduced in any form or by any means including print, electronic, scanning or photocopying unless prior permission is granted by the author.
All ideas, suggestions and guidelines mentioned here are written for informative purposes. While the author has taken every possible step to ensure accuracy, all readers are advised to follow information at their own risk. The author cannot be held responsible for personal and/or commercial damages in case of misinterpreting and misunderstanding any part of this Book
About the author
Gordon Rock is the author for hundreds of cookbooks on delicious meals that the 'average Joe' can attempt at home. Including, but definitely not limited to, the Amazon Prime bestseller "Smoking Meat: The Essential Guide to Real Barbecue".
Rock is also known for other well-known titles such as "Making Fresh Pasta", "Hot Sauce", "The Paleo Chocolate Lovers" and "Vegan Tacos", just to name a few.
Rock has been nominated for various awards and has recently been offered a 'Question & Answers' column in Food and Wine Magazine that will give him a greater medium to respond to all the queries readers may have after attempting his recipes. He has also been honored by the Institution of Culinary Excellence for his outstanding recipes.
Gordon Rock grew up in the outskirts of Los Angeles in California, where he graduated from the Culinary Institute of America with honors. He still resides there along with his wife and three kids. He operates a non - profit organization for aspiring cooks who are unable to finance their culinary education and spends practically all his spare time either in the kitchen or around his desk writing.
For a complete list of my published books, please, visit my Author's Page...
http://amazon.com/author/gordonrock
You can also check out my blog at: http://grodon-rock.blogspot.com
Or my Facebook Page at: https://www.facebook.com/ChefGordonRock
Table of Contents
Introduction
The Spain is a country of passion, siesta, quality wine and amazing food. Each Spain region has specific meals, but the common thing for each region is that each dish is prepared to the perfection. Spain cuisine is characterized by the use of fresh ingredients like seafood, vegetables, and fruits, as well as the use of cured ham and world famous Chorizo sausages.
Speaking about the tradition, Spanish cuisine has kept the old-fashioned way of food preparation and even today certain dishes are prepared like 200 years ago. If you carefully observe the Spanish cuisine you will notice colorful and versatile ingredients, but also two staple ingredients: garlic and olive oil.
If you are not a fun of mentioned ingredients, we definitely suggest avoiding them, instead avoiding the entire Spanish cuisine.
Unlike other countries, Spanish cuisine offers a lot of variations and everyone can choose its favorite; from seafood classic to the southern areas or meat and chicken based meals in the northern areas.
Spanish cuisine offers a variety of appetizers, main courses, and side dishes and with clever pairing and mixing you can create amazing lunch or dinner.
Speaking of desserts, Spanish cuisine has a lot to offer. Spanish desserts are creamy and rich in flavor and for all those who are excited about such desserts you are in the right place.
Spanish cuisine is rich in texture, flavor and colors and deserves to be a part of your table.
Spanish Entrees
Surprisingly delicious and crunchy. Great to serve as an appetizer.
Serves:
Time: 15 minutes
Ingredients:
- 1lb. asparagus, trimmed
- 1 cup breadcrumbs
- 1 lime, juiced
- 2 eggs, beaten
- cup all-purpose flour
- 2 tablespoons water
For the aioli:
- 2/3 cup mayonnaise
- 1 teaspoon smoked paprika
- 1 teaspoon lemon juice
- 1 tablespoon extra-virgin olive oil
- 4 garlic cloves, unpeeled
- Salt and pepper, to taste
Directions:
1. Place the garlic in a small saucepan and add water so the garlic is, at least, -inch covered.
2. Bring to boil over high heat. Drain and repeat the process once again.
3. Rinse the garlic, peel, and mince. Place the garlic in a small bowl and add the remaining aioli ingredients. Stir to combine, cover, and refrigerate for 1 hour.
4. Heat around 3 cups vegetable oil in a saucepot until the temperature reaches 375F.
5. In a bowl whisk the eggs with 2 tablespoons water and lime juice.
6. In a second bowl combine the flour, salt, and pepper and place the breadcrumbs into a third one.
7. Dip the asparagus into a flour, eggs, and breadcrumbs. Working in batches fry the asparagus for 3 minutes or until golden brown.
8. Remove using slotted spoon and serve with chilled aioli.
Gazpacho Shots
Perfect to serve as a cooling appetizer during hot days.
Serves:
Time: 15 minutes + inactive time
Ingredients:
- 5 cups ripe tomatoes, cored, seeded and chopped
- 1 cup red bell pepper, seeded and chopped
- 2 cups English cucumbers, peeled and sliced -inch thick
- 1 cups tomato juice
- 1 tablespoons white wine vinegar
- 1 teaspoon chopped fresh oregano
- 2 garlic cloves, minced
- cup water
- 2 cups rustic bread pieces, best torn by hand
- Salt and pepper, to taste
Directions:
1. Working in batches, puree the tomatoes, cucumber, oregano and bread in a food blender.
2. Add the remaining ingredients, except the tomato juice and process, until blended thoroughly.
3. Pour the tomato juice into ice cube tray and pop in the freezer.
4. Pass the soup through a sieve into a large bowl, pushing the solids and extracting the liquid.
5. Cover with plastic foil and refrigerate for at least 4 hours.
6. Serve in small chilled cups and top with a tomato juice cube.
Seared Pimenton Shrimps
Shrimps are great to serve as appetizers. They are simple to prepare and taste delicious.
Serves:
Time: 10 minutes + inactive time
Ingredients:
- 20 large shrimps, peeled and deveined
- 3 garlic cloves, thinly sliced
- 1 tablespoons refined sherry
- 1 tablespoons extra-virgin olive oil
- 1/8 teaspoon sweet pimento
- 1 pinch crushed red pepper flakes
- 1 tablespoons chopped chives
- teaspoon grated lemon zest
Directions:
1. Season the shrimps with salt and let sit for 10 minutes.
2. Heat oil in a large skillet over medium-high heat.
3. Pat-dry the shrimps, season with salt and cook in the heated oil for 1 minute.
4. Sprinkle with pimento, red pepper flakes, and garlic.
5. Cook for 1 minute, stirring until the shrimps are no longer pink.
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