» MARINATED CHEESE «

(25 February 2012) - Years ago I used to buy cooking magazines, particularly around Christmas, as they always publish special editions about baking and another delights. I stopped buying the magazines because I had plenty… I don’t think they print those anymore.
I found this recipe of marinated cheese and I decided to make it as it was a very unusual and tasty.
Last week was Sara’s birthday. She asked about the marinated cheese (frankly, I completely forgot about it). So… I went through the pile of magazines until I found it and decided to make it for her birthday, as a surprise.
I changed a few ingredients because I wanted to use what I had in the pantry and the original recipe used too much oil.

Ingredients:

• 8 Oz. of Mozzarella cheese
• ¼ Cup of olive oil
• 2 Tbs of wine vinegar
• ½ Tbs of red pepper flakes
• ½ Tbs of dried oregano
• ½ Tbs of dried thyme
• 2 Garlic cloves (peeled and minced)

Take the cheese and cut it into 1-inch cubes, approximately. In a small saucepan stir together the remaining ingredients, cooking them until just heated through. Pour oil mixture over the cheese and cover it. Shake gently. Place it in the refrigerator and stir every few hours. It will have to marinate overnight. It will keep for a couple of weeks but… it won’t last that long! To serve, remove from refrigerator until it reaches room temperature.

Happy birthday Sara! *Serves 6 to 8 people* - A scrumptious appetizer!

» SAN JACOBOS «

(23 July 2010) - Not long ago, Ruben and Maria came for dinner. I asked Maria before hand what she wanted to have (being pregnant and all). San Cristobals, she said, trying somehow to remember that it carried the name of a saint.
This dish is easy to prepare, really good, and a favorite of my son.
If you are thinking about a “tapas” dinner, include San Jacobos in the menu. Everyone will love the idea.

Ingredients:

• 8 Slices of square ham (boiled or smoked)
• 4 Thin square slices of cheese
• ½ Cup of flour
• ½ Cup of breadcrumbs
• 2-3 Eggs
• Olive oil

Dry the slices of ham between paper towels and lay 4 of them on the counter. Place a slice of cheese on top of each one. Beat the eggs, and using your finger or a little brush, wet the exposed ham edge with the bitten egg (it should be about ½ an inch). Place another slice of ham on top and pressed down all around the edge to seal-in the cheese.
Dredge the San Jacobos with flour on both sides. Dip them in the beaten eggs, and then in the breadcrumbs. Once again, using your fingers, pressed down all around the edges to ensure the cheese is sealed. Fry the San Jacobos in hot oil until golden brown, turn them carefully as some of the cheese may seep out (this is normal). Place them over paper towels to absorb the excess oil.

Serve very hot. *Serves 4 people* - Yuuuuummy!

» TONI’S CORN SALSA «

(1 July 2010) - Salsa is very popular in the U. S. I guess it’s because of the Latin influence. I love all types of salsa, if they are not very hot. Sara has a recipe that I really like. Of course I had to make a couple of changes and here’s the result…

Ingredients:

• 1 Can of whole kernel corn (15¼ oz.)
• 2 Roma tomatoes (finely chopped)
• 2 Avocados (chopped)
• ½ Red onion (finely chopped)
• ½ Cup of parsley (chopped)
• ¼ Cup of lime juice
• 4 Tbs of extra virgin olive oil
• Salt & pepper to taste

Combine all ingredients in a bowl. Be careful not to mash the avocado. Refrigerate until ready to use.

Serve with corn chips of your choice. *Serves a large group* - It’s such a good appetizer!

» CROQUETTES «

(17 June 2010) - This dish was most likely invented by a woman trying to use leftovers (smart person… I would say). With a little work you can feed many. Many things can be used as a main ingredient: chicken, ham, tuna, meat, etc. Could be an excellent appetizer or a stupendous second course.

Ingredientes:

• ½ Stick of unsalted butter
• 1½ Cups of flour
• 2 Cups of milk
• 1 Cup of ham (chopped) or other main ingredient
• 1 Tsp of salt
• 2 Eggs
• Olive oil
• Breadcrumbs

In a frying pan melt the butter over medium heat, add the flour and stir it with a wooden spoon. Add the milk, and stir it until it has the consistency similar to thick mash potatoes. Sometimes I use a hand blender, since it helps to make the mixture easier and faster. Add the ham (or the main chosen ingredient) and the salt. Mix it until everything is incorporated. Work the paste until it looks like it separates from the pan. Taste it because it may need more salt. Put it in a plate and let it cool. Then, using a tablespoon, make balls the size of large walnuts. Roll them in the breadcrumbs to give then an elongated shape. Beat the eggs and dip in the croquettes. Roll them in the breadcrumbs once again. Put them in the refrigerator for about 1 hour, then fried them in hot oil.

Serve them hoot (or cold the next day). *Serves 6 to 8 people* - Addicted!

» POTATOES “ALI-OLI” «

(24 May 2010) - Paul and Sara went to Spain for their honeymoon. They spend two weeks there visiting all the famous places, living in downtown Madrid and in my brother’s house. They visited Toledo, Segovia, and Cordoba. They both are architects and really enjoyed everything they saw.
They walked and walked and they ate their way through every city, loving every minute of it. One of Paul’s favorites “Tapas” is "Patatas Ali-Oli". So the other day they came for a “Spanish style” dinner.

Ingredients:

• 3 Big red potatoes (peeled and cut in cubes)
• 6 Garlic cloves (peeled and minced)
• ½ Cup of mayonnaise (preferably homemade)
• Salt to taste

Cook the potatoes in a quart of water with salt. When they are tender (20 minutes or so) put them in a colander to cool down. Meanwhile add the garlic to the mayonnaise. When the potatoes are cool mix in the mayonnaise. Keep in the refrigerator.

Bonus: » HOMEMADE MAYONNAISE «

Ingredients:

• 2 Eggs
• 1½ Cups of olive oil
• The juice of one lemon
• ¼ Tsp of powder mustard
• Salt to taste

Put the eggs, the mustard, and the oil in a bowl.
Mix everything together using a hand immersion blender (mini-pimer). If you don’t have one of these, a regular one will work too. Add the lemon juice and the salt, and mix it again (the mayonnaise may need more If you don’t have an immersion blender I suggest you get one, as it is a big help in the kitchen, easy to use, and easy to clean. It is an inexpensive multi-purpose tool.
The mayonnaise will last about a week if kept covered in the refrigerator. Homemade mayonnaise tastes a lot better than the commercially made.

Good as an appetizer or a side dish on hot days. *Serves 4 people* - Easy and delicious!

» MARINATED MUSHROOMS «

(19 May 2010) - We have good friend families in Florida. Sara met Tony (one of the daughters of the family) in school, and immediately they became friends for life. They are of Italian origin, and Florence (the mother) can really cook!
One night we went to their home invited for dinner and they served us a big meal. They had some kind of Ratatouille (an Italian cake that her sister made -and I would love to have the recipe) and the marinated mushrooms.

Ingredients:

• 1 Package of mushrooms (16 oz)
• 1 Cup of red wine vinegar
• 2 Cups of water
• 4 Tbs of extra virgin olive oil
• 3 Garlic cloves (big, peeled and chopped)
• 1 Tbs of parsley (chopped)
• Salt and pepper to taste

Wash the mushrooms and cut them in half. Put the vinegar, water, and 1 tbs of salt to boil in a pot at high heat. When it boils, drop a handful of mushrooms in the liquid (don’t lower the heat) and let them cook for 3 minutes (5 minutes if they are big). Take them out of the pot and put them in a bowl. Repeat until all the mushrooms are done.
They will release some liquid (in the bowl) that should be discarded. Add the oil, garlic, parsley and pepper.

Put them in the refrigerator for ½ hour (at least) before serving. - Great appetizer!

» GARLICKY SHRIMP «

(8 May 2010) - Shrimp is probably one of my favorite seafood’s, together with, cockles, calamari, octopus… Just to name a few. They are popular in many countries all over the world.
Shrimp is found in every bar in Madrid served as ‘tapas’ and very popular in the US. So if you plan to make a tapas diner, you can serve this dish as an appetizer (I will be posting more). It is quick and easy to make.

Ingredients:

• 1 Pound of shrimp (peeled)
• ¼ Cup of olive oil
• 6 Garlic cloves (peeled and minced)
• 1 Tsp of red pepper (flakes)
• Salt to taste

Preheat a frying pan with the oil. Sauté the garlic and pepper. Add the shrimp and the salt. Cook at medium heat stirring until they turn pink. Don’t overcook them.
As a main dish: serve it with rice and some vegetable.

Don’t forget the bread dipping. *Serves 4 to 6 people* - Riquísimo!