 OCTOBER - Spain
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Spiced Lamb Kabobs Recipe
Ingredients
1 1/2 lbs boneless lean lamb
2 cloves of garlic, minced
1 tsp sweet paprika
1 tsp cumin, ground
to taste salt and pepper
1 sweet, red pepper
1 sweet, yellow pepper
1 oz Olive oil
12 metal or bamboo skewers
Directions
1. Trim all fat off of lamb & cut lamb into 1-inch cubes and place into a bowl.
2. Mix garlic, spices & oil, together, rub into lamb cubes.
3. Cover lamb in airtight container and marinate overnight in refrigerator.
4. When ready to grill, remove lamb from refrigerator.
5. Cut peppers into 1-inch pieces.
6. Slide lamb cubes and peppers onto skewers, alternating.
7. Grill until lamb is cooked to your desired doneness
8. Serve kabobs with rice &/or Tzatziki sauce
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Devilled Eggs with Shrimp - Huevos Rellenos de Gambas
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Ingredients
12 hard-boiled large eggs
4-5 Pitted green olives
3/4 lb. Medium-size shrimp, boiled and peeled
4 Tbsp Tomato sauce
1 Tbsp Mayonnaise
to taste Salt and pepper to taste
to taste Spanish sweet paprika for garnish
Directions
1. Cook the shrimp, in well salted water. Boil for about 4 - 5 minutes.
2. Immediately remove from the stove and strain off hot water.
3. Place shrimp in a bowl of cold water to cool the shrimp quickly. Peel and refrigerate.
4. Place eggs in a pot of cold water, covering them completely, bring water to a slow boil on medium heat. When water comes to a boil, cook for 12 minutes. Run cooked eggs under cold water & place in fridge until completely cooled.
5. Carefully remove shells (under cold running water), & carefully cut in half, length wise and remove egg yolks.
6. Place yolks in a small mixing bowl. Mash with a fork so they are crumbly.
7. Finely chop olives and cooked shrimp, place into another mixing bowl.
8. Add tomato sauce and mix. Add mayonnaise and half of the crumbled egg yolks to the mixture gradually, Add salt and pepper to taste.
9. Scoop the mixture into each egg half and place on a platter to serve. Carefully dust the eggs with paprika and a bit of crumbled egg yolk.
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| Ensaimadas (Majorcan Sweet Bread) |
Ingredients
4 tsp active dry yeast
1 cup milk, warmed
1/2 cup White sugar
1 tsp salt
4 1/2 cups all-purpose flour
2 Large eggs
2 tbsp olive oil
As needed All-purpose flour, for coating
6oz butter, softened
As needed Butter, for brushing
As needed Sugar, for dusting
Directions
1. Dissolve the yeast in the warmed milk and set aside.
2. Combine the sugar and salt together in a large bowl. Gradually add the flour and warm milk mixture. Blend thoroughly. Add eggs and olive oil mix well, and knead until soft and well-blended.
3. Cover with a damp cloth and leave to rise in a warm place for about 1 hour, or until dough has doubled in volume.
4. Knead the dough again, and using a rolling pin, roll the dough as thin as possible over a floured surface. Brush the entire surface of the dough with softened butter.
5. Start rolling the dough, bit by bit, from one side to the other (as if you were rolling up a poster). When the dough has been rolled up, allow it to rest for 1 hour.
6. After the dough has risen, coil it loosely, so that it resembles a snail shell. Transfer the coil to a greased baking sheet.
7. Cover with an extremely large inverted bowl or bucket, large enough to ensure that the dough will not stick to the bowl's surface when it rises. Allow the dough to rise for several hours.
8. Preheat the oven to 375ºF Bake the dough coil for around 45 minutes, or until the top is golden-brown.
9. Brush the surface with melted butter and sprinkle generously with sugar.
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Roast Red Pepper Garlic Mayonnaise
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Ingredients
2 large cloves garlic
1 whole red pepper, sweet
As needed Seasoned olive oil
2/3 cup mayonnaise
1 tsp Spanish paprika
dash salt
1 Tbsp olive oil
1 tsp Spanish sherry vinegar (red wine vinegar will do)
Directions
1. Lightly coat garlic cloves & red pepper in seasoned oil . Place in oven at 350’F for about 15 min or until golden brown. Garlic may need to be removed sooner.
2. Remove from oven, & place red pepper in a small bowl & cover tightly with saran wrap, for 15 min. Or until cooled. This will help steam the skin off of the red pepper.
3. Remove skin, stem & seeds from red pepper. Place garlic & red pepper in a food processor, & completely puree. Add all remaining ingredients & blend completely. Served warm or cold.
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Spanish Hot Chocolate - Chocolate Caliente
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Ingredients
16 oz whole milk
1/2 tsp Cornstarch
1 cinnamon stick
4 oz sweetened milk chocolate
As needed Sugar
Directions
1. Add milk into a medium saucepan with the cornstarch whisked in. Add cinnamon stick
2. Heat the milk on medium heat just until it simmers, and then remove from heat.
3. Add the chocolate immediately and begin mixing until the chocolate is completely melted.
4. If the milk cools off too fast, place the pan back on the stove on low heat to melt the chocolate.
5. Place the pan back on the stove on medium low heat, stirring slowly, but constantly.
6. Taste the chocolate for sweetness, add sugar if necessary & remove cinnamon stick
7. When the mixture has thickened, remove from heat.
8. Ladle immediately into cups and serve piping hot.
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© Beild House Country Inn |
