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Posts Tagged ‘white wine’

Squid stew

Hello,

I was standing in front of fish monger when I thought about this simple recipe, well and the result was very nice. Those clams at the end give to the dish a superb flavor and it’s pretty easy to cook.

Ingredients:

  • Squids (about 300 gr x person)
  • Onions
  • Bay leaves
  • White wine
  • Garlic
  • Clams (about 6-8 clams per person)
  • Parsley

Let’s start chopping just one onion if we found little squid or two if we bought regular ones. Chop 4 garlic cloves. Chop a bunch of parsley.

Put some olive oil on a pot and then add the onion and garlic, the squids, salt and ground pepper, about 3 bay leaves and a bit of white wine. Mix well before covering the pot with a lid and cook about half hour until all the liquids evaporate.

Uncover the pot, mix well and add about 10 clams and the chopped parsley, cover again the pot and maintain the fire for one minute and half, and then let rest about 3 minutes before uncovering the pot and serving.

Squid Stew

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY.

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Squid in american sauce

Hello,

I normally have some (canned) preserved food in home for those days I run off of fresh ingredients, or where simply I’m too lazy to cook. A special preserved food I like are the squids in american sauce, if they were lovely canned imagine if you can cook them at home. Well they become gorgeus and a fantastic choice to bring to work/school on a tupper, and even you can preserve them on the freezer.

Ingredients:

  • 1 kg squid
  • 1 onion
  • 5 garlic cloves
  • 4 tomatoes
  • 1 chili
  • 1 glass of white wine
  • 1 cup of brandy

Start grating one onion, you can wear diving glasses to avoid crying … Then grate 4 tomatoes, cut them on half and grate each part until there is only the skin in your hands.

Cut the squid in rings.

In a pot tall enough add a bit of olive oil and the grated onion, add also a bit of salt, ground pepper and stir some times. Cook until the onion starts to get golden.

Then add the tomatoes, about 5 crushed garlic cloves and some chopped chili if you want it spicy. Keep on fire until the water of tomato is mostly evaporated, and stir frequently. Add one glass of white wine and cook again until is mostly evaporated, adding then one cup of brandy.

3 minutes later add the squid, mix well and add a bit of salt, cover the squid with water and cook about 35 minutes with the pot covered with a lid. If you want the squid softer you can cook them about 45 minutes. Finally remove the lid and cook with the fire at maximum until the sauce gets as dense as you like, stiring to avoid the food get stuck to the pot.

Squid in american sauce

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Marinated baked chicken

Hi,

This is for me a top recipe, it is easy, requires you near no time, it’s delicious, tender and juicy.

Ingredients (for 1-2 people):

  • Chicken (better drumsticks)
  • 2 onions
  • Rosemary
  • Thyme
  • Whine wine
  • Soy sauce
  • 4 garlic cloves

Let’s start putting the chicken on a food bag, and lets add salt, rosemary, thyme, a bit of soy sauce, a bit of olive oil, 4 or 5 garlic cloves crushed with your hands, 2 onions cut in about 10 pieces and finally cover all with white wine, do your best to close the food bag and let rest for one night in the fridge.

Next day place the chicken on an oven recipient, better with the skin on the up side and cook in the oven at 350ºF (180º C) for 90 minutes.

Marinated baked chicken

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Important potatoes

Hello!

This time I come again with a vegetarian recipe, but a really good one for winter cold days. It’s a typical spanish recipe original from Palencia, and very economic.

Ingredients (for 1 person):

  • 2 potatoes
  • 1 onion
  • Saffron
  •  3 garlic cloves
  • A bunch of parsley
  • 2 bay leaves
  • Paprika
  • 1 egg
  • Flour
  • White wine
  • About ½ litre of oil to fry

Let’s start peeling the potatoes and then slicing them, having slices about half centimetre thick. Pass each potato slices first through flour and then through a whisked egg.

Add oil in a pan or pot and wait for it to be hot, fry the potatoes in several batches for about 3 minutes. Then reserve them over paper towels in order to remove oil excess.

Chop an onion and put a bit of olive oil in a pot, then add the onion a bit of salt and 2 bay leaves. Stir from time to time and cook about 6-7 minutes. While cooking the onion put in a mortar 3 garlic cloves, a bit of saffron, a bit of salt and a bunch of parsly grinding them until well mixed.

Add a bit of white wine in the pot, the content of the mortar, one teaspoon of paprika and the already fried potatoes. Add enough water to cover the potatoes passing above like 2 fingers  and cook for 20 minutes. Instead of stiring it, just shake the pot in order to avoid break the potatoes.

Important potatoes

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Chicken strogonoff

Hello,

Somedays ago I was just watching Gordon Ramsay’s recipe (click here to see) and it impressed me a lot so I reproduced it but with some differences ingredients. I bought Ras el hanout species some weeks ago and I thought about replacing the smoked paprika with this mix of species, and as long as I was not able to find sour cream (or even to know exactly what it is in Spanish) I replaced it with a yogurt. Well the results were amazing, so I am sharing with you this recipe.

Ingredients (for 2 people):

  • 2 chicken breasts
  • 2 onions
  • 2 green peppers
  • 2 garlic clove
  • 1 tablespoon Ras el hanout
  • 100 gr of mushrooms
  • ¼ litre chicken stock
  • ~ 125 ml white wine
  • 1 Yogurt (or sour cream)
  • A bunch of parsley

Let’s start cutting the chicken breasts into strips, put the strips on a bowl add a bit of salt and mix well. Now add 1 tablespoon of ras el hanout and mix again well. Ras el hanout it’s a typical mix of species from Morocco, you can find it for example in Amazon.com :). After mixing clean your hands with abundant water and soap, otherwhise your nails will be yellow for some days.

Now it’s time to cut the rest of ingredients, cut into julienne 2 onions, cut into strips two green peppers, having each strip about one finger of length, cut in 4 about 100 gr of mushrooms and laminate 2 garlic cloves. Be sure to wash well your mushrooms, because if it remains some ground it could ruin your recipe, and it would be a pity.

In a pan add enough olive oil to cover the base, before oil gets too hot add the chicken breast, stir and cook for about 5 minutes. Then remove the chicken from the pan and reserve for later. In the same pan add the onion, green pepper, mushrooms and garlic as well as a bit of salt; cook them for about 10 minutes and stir frequently. After these 10 minutes add a bit of white wine (about 125 ml) and cook  for 5 minutes more, also stirring frequently.

After these 5 minutes put back the chicken in the pan, add about ¼ litre of chicken stock, a yogurt (or sour cream) and a bunch of chopped parsley. Mix well everything and stir frequently while cooking for 25 to 40 minutes. You need to cook it until there is almost no liquid.

You can also use half chicken breast per person, and add some steamed rice.

Chicken strogonoff

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Raxo

August 30, 2012 2 comments

Hello,

Raxo is a typical way of preparing pork loin in Galicia (a region in northwest Spain), it’s a very simple recipe to prepare, requires little time and the result is awesome.

Ingredients:

Start cutting the pork loin in regular pieces, like about the size of  a tablespoon. Chop a bunch of parsley.

Add pork loin in a bowl and add also a bit of salt, chopped parsley, a bit of oregano, 3 or 4 pressed garlic cloves, ground pepper, a bit of sweet paprika, white wine (or even sherry, which gives a really nice taste) and finally olive oil. Mix well. Cover with transparent film and let rest in the fridge for at least one day.

Next day wait until the pan is hot and add the pork loin. Move with some frequency and cook it for about 12 to 14 minutes until it gets a golden look.

Raxo

Music played in the video (Airport Lounge) was composed by Kevin MacLeod (http://incompetech.com), also he is the owner of song’s rights which are released under a CC-BY license.

Tuna escabeche

Hello!

On our Spanish blog a reader suggested us to publish some recipe using escabeche. Escabeche is a technique to cook food in order to preserve them, it is very typical to find canned sea food or fish preserved in escabeche, in Spain perhaps the most easy to find are the muscles. I liked very much the result of this recipe, it is really superb on a sandwich bit some cheese.

Ingredients:

  • 1 Kg tuna without skin and without spines
  • ½ lt olive oil
  • ¼ lt white vinegar
  • ¼ lt white wine
  • 3 garlic cloves
  • 20 peppercorns
  • Some bay leaves
  • 1 sweet paprika tablespoon

Add in a pot ½ litre of olive oil, ¼ litre of white vinegar, ¼ litre of white wine, about 20 peppercorns, some bay leaves, 3 garlic cloves and a tablespoon of sweet paprika, mix it until well combined. Add the tuna without skin and with out spines, and make sure it is well submerged.

Set the fire on at minimum level, and cook for 20 minutes. In 20 minutes it will be cooked rare, cook about 30 minutes if you prefer more done. Let rest for some hours until getting ambient temperature, then put in the fridge like one night. Take off the fridge 15 minutes before eating, it is really great in a sandwich with cheese. You can have it in the fridge for some days, the escabeche sauce will preserve the tuna.

Music on the video (Airport Lounge) is composed by Kevin MacLeod (incompetech.com)

 Tuna escabeche

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