Overall category for all Kitchen Liberation Organization posts.
Kitchen Liberation Organization’s 2002 Valentine’s Dinner Spanish Tapas Olives Fried Almonds Fried Plantains Fried Calamare Tuna & Olive Crostini Marques de Gelida Cava NV Spanish Salad Coto de Hayas Blanco 2001 Santa Luzia Dao 2001 Saffron Rice Grilled Portobellos with Hazelnut Gremolata Chicken Croquettes Cazón en Adobo (Marinated Fried Fish) Coto de Hayas Garnacha Centenaria […]
From the 2003 KLO dinner — Spanish Tapas Fried Almonds 9 oz blanched almonds 3 or 4 Tbsp olive oil salt Warm the oil in a non-stick frying pan. When hot, saute the almonds until golden brown. Drain them on paper towels and sprinkle with salt. Serve 4.
From the 2003 KLO dinner — Spanish Tapas Fried Plantains 2 to 3 green plantains 4 cups olive oil salt Choose green, under-ripe plantains for this recipe. To peel, make several lengthwise cuts the full length of the plantains. Cut off each end and pull the peel off. Shave strips off with a vegetable peeler, […]
From the 2003 KLO dinner — Spanish Tapas Fried Calamare 1-1/2 lbs calamares (squid) about 4 cups flour 4 cups olive oil salt Remove the calamares’ heads, tentacles, ink bags, fins and skin. Wash them thoroughly under running water, drain them and slice them into rings. Salt them, dredge them in the flour and shake […]
From the 2003 KLO dinner — Spanish Tapas Tuna & Olive Crostini 12x 1″ slices of a French baguette drizzle of olive oil 8 oz tuna steak salt & ground black pepper 1/2 cup Kalamata olives, about 20, pitted 1/2 anchovy fillet 1/2 tsp chopped garlic 2 Tbsp extra virgin olive oil 1/4 tsp freshly […]
From the 2003 KLO dinner — Spanish Tapas Spanish Salad Salad: Serrano ham, cut in strips Manchego cheese, cut in small pieces mesclun mix black olives, sliced tomato, sliced avocado, sliced Spanish Sherry Vinaigrette: 1/2 teaspoon sugar 1/8 teaspoon crumbled saffron threads 2 tablespoons Sherry vinegar 1 teaspoon minced pimiento-stuffed olive 1/3 cup olive oil […]
From the 2003 KLO dinner — Spanish Tapas Saffron Rice We cheated and used a commercial mix … However, the presentation was great — Jay had some heart shaped molds. He greased the molds and put some cilantro into them, roughly in a heart shape, and then pressed rice on top. Thanks to PAM the […]
From the 2003 KLO dinner — Spanish Tapas Grilled Portobello with Hazelnut Gremolata 4 medium Portobello mushrooms, stems removed olive oil salt & ground black pepper Gremolata: 2 cups hazelnuts, coarsely chopped 2 cloves garlic, finely chopped 1/4 cup finely chopped parsley 2 Tbsp finely chopped lemon zest Brush mushrooms on both sides with olive […]
From the 2003 KLO dinner — Spanish Tapas Chicken Croquettes 1/2 cup flour 2 cups milk 1 cooked chicken leg salt nutmeg (to taste) 3 cups olive oil eggs & bread crumbs as needed to coat the croquettes Mince the chicken very finely. Saute it in a frying pan with 2 Tbsp of olive oil. […]
From the 2003 KLO dinner — Spanish Tapas Cazón en Adobo (Marinated Fried Fish) 1-1/2 lb bone-free fish, such as dogfish or monkfish 3 Tbsp olive oil 5 Tbsp wine vinegar 1 Tbsp water 3 cloves garlic, chopped 1/4 tsp paprika 1 tsp oregano 1/4 tsp ground black pepper 1/2 tsp salt flour olive oil […]
From the 2003 KLO dinner — Spanish Tapas Spanish Orange Tart 3 eggs 10 oz sugar 1 cup milk 1/2 cup olive oil zest of one orange, minced (without the bitter white pith) 10 oz flour, sifted with: 1/2 oz powdered yeast (1 tsp) Syrup: Zest from two oranges used in Presentation below 1-3/4 quarts […]
From the 2003 KLO dinner — Spanish Tapas Vanilla Flan with Raspberries Caramel: 2 cups sugar 1/2 cup water Flan: 6 large eggs 6 large egg yolks 2 Tbsp vanilla extract 2 cups whipping cream 2-1/2 cups whole milk 1-1/2 cups sugar garnish: 2 cups fresh raspberries Preheat oven to 325 F. Caramel: Combine sugar […]
Kitchen Liberation Organization’s 2002 Valentine’s Dinner Hawaiian Luau Hot California Rolls with Kona Lobster Mousse Kahuka Shrimp on a Stick with Wasabi Cocktail Sauce & Papaya-Mint Relish Tangerine Tickle Virgin Strawberry Daiquiri Mai Tai Hawaiian Sweet Bread Grilled Eggplant Salad with Nalo Farms Greens & Goat Cheese Crostini Kalua Pig Seared Ahi with Passion Fruit-Shrimp […]
From the 2002 KLO dinner — Hawaiian Luau Hot California Rolls with Kona Lobster Mousse Ingredients in boldface have separate recipes, which follow the main recipe. Soy Mustard Lobster Mousse 2 Tbsp Aioli 1 Tbsp Chili Pepper Aioli 2 oz Dungeness crabmeat (about 1/2 cup) 1 tsp cayenne 1 tsp fresh lemon juice 1/2 cup […]
From the 2002 KLO dinner — Hawaiian Luau Kahuka Shrimp on a Stick with Wasabi Cocktail Sauce & Papaya-Mint Relish Ingredients in boldface have separate recipes, which follow the main recipe. 1 cup Papaya-Mint Relish Wasabi Cocktail Sauce 1 lb extra-large shrimp (about 16 to 20), peeled & deveined salt & ground black pepper 1/4 cup […]