KLO – Bryan's Cooking Site

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, trying to make them as long as possible. Make the strips as thin as possible. Fry the strips in batches in hot oil until crisp. Drain and place on paper towels. Add salt to taste.

Fried Calamare

Bryan — Sat, 15 Feb 2003 01:00:06 +0000

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 them one by one to remove excess flour. Fry them in plenty of hot oil until they begin to turn golden brown. Drain on paper towels. Serve hot. Serve 4.

Tuna & Olive Crostini

Bryan — Sat, 15 Feb 2003 00:00:54 +0000

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 ground black pepper

Preheat the oven to 350 F. In a mixing bowl, toss the bread slices with olive oil, coating each side completely. Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes. Remove the croutons from the oven and place on a large plate.

Season the tuna steak with olive oil, salt and pepper. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare.

Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth. Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the Tapenade on top of each tuna slice. Garnish with chopped chives. Yield: 1 dozen crostini.

Spanish Salad

Bryan — Fri, 14 Feb 2003 23:00:41 +0000

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

Prepare vinaigrette. Place all salad ingredients in a large bowl. Sprinkle with vinaigrette and serve.

Sherry Saffron Vinaigrette: In a bowl whisk together the sugar, the saffron, the vinegar, the olive, and salt and pepper to taste, add the oil in a stream, whisking, and whisk the vinaigrette until it is emulsified. Makes about 1/2 cup.

Saffron Rice

Bryan — Fri, 14 Feb 2003 22:00:32 +0000

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 rice came out on the plates nicely!

Grilled Portobellos with Hazelnut Gremolata

Bryan — Fri, 14 Feb 2003 21:00:27 +0000

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 oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.

Gremolata: Combine all ingredients in a medium bowl and season with salt and pepper to taste.

Chicken Croquettes

Bryan — Fri, 14 Feb 2003 19:00:33 +0000

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.

Dilute the flour in a little milk, stirring with a wooden spoon or with an electric mixer.

Heat the rest of the milk in a sauce pan. When it’s about to boil, add the milk with the diluted flour, and keep stirring with a wooden spoon to prevent the formation of lumps. Cook at low heat for about 10 minutes until the mixture turns into a thick but silky cream. Salt and add the nutmeg to taste, add the chicken and stir for 3 to 5 minutes more, always at low heat. Spread the cream on a large, flat dish, and wait for it to cool down.

Form small oval balls using two spoons or your hands. Dredge in the flour, dip in the egg letting the excess drip off, and coat with bread crumbs. Fry them until golden brown with plenty of olive oil which must be quite hot.

Leave on paper towels to drain before serving. Serves 4 to 6.

Cazón en Adobo (Marinated Fried Fish)

Bryan — Fri, 14 Feb 2003 18:00:41 +0000

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 for frying

While this is usually made with dogfish, a kind of shark, any solid-fleshed fish, such as monkfish, is good.

Cut the fish into 1-1/2″ cubes, discarding any skin and bone. Put it in a glass or ceramic bowl. Mix together the oil, vinegar, water, garlic, paprika, oregano, pepper and salt. Pour over the fish and mix well. Marinate for at least 6 hours or overnight.

Drain the fish well. Dredge it in flour and fry the pieces a few at a time in hot oil until golden and crisp. Drain on paper towelling and serve hot. Makes about 45 pieces.