Give You The Taste Of Spanish Food

Spanish food is rich in both ingredients and flavors. Saffron is the prime ingredient and spice that is used in most of the dishes. Sea Food is also vey much preferred by the Spanish people. Tapas, which are small appetizers are quite popular throughout Spain and you will find a lot of bars and restaurants offering traditional Tapas. Below are some tips on how should one enjoy a great Spanish meal.

1.Start with sangria (red wine). This drink is actually a punch that is made by mixing brandy, red wine and fruit. In case you prefer white wine then have sangria that is made using white wine. This is also a very refreshing and fruity drink that is generally served chilled as sangria is supposed to.

2.Select some Tapas or small appetizers that are available in different exotic tastes throughout Spain. You can have many of these appetizers as they are basically small bite of food that is served traditionally with drinks. You can choose between chorizos (Spanish sausages), atun (tuna), mussels or clams. These Specialties of Spain are cooked on a very slow flame of heat using different kind of spices and oils.

3.Next you should go for in a hearty soup. A Galician soup named Caldo Gallego is made using beans and this soup is much known for its enticing flavor. Most of the restaurants in Spain serve this soup.

4.Then you can choose Spanish Pella Marinera for your main course. This dish has a base of yellow rice with mussels, shrimps, lobster and clams cooked in spices. Saffron is the main spice used for bestowing yellow color and also for seasoning. A lot of Spanish restaurants also serve tenderloins and steaks in a large variety. These are generally grilled on charcoal and taste awesome.

5.You can select rice pudding that has added cinnamon or the Arroz con Leche for Desert Storm. Caramel custard or flan is another favorite amongst Spaniards as desert.

Baked Fish Recipe:
Ingredients
White fish fillets - Cod/haddock etc (4 x 175g)
Olive oil
Bay leaves (2)
Dry white wine (8 table spoons)
Lemon Juice (1/2 lemon)
Green pepper - chopped (1)
Onion - finely chopped (1)
Clove of garlic - crushed (1)
Tomato peeled, seeded and chopped (1)
Salt
Ground black pepper

Preparation
For this recipe from Spain, you would need 4 pieces of foil, 12 X 12 inches in size. Brush each foil piece with some olive oil. Then place a piece of fish on each square. Add the following ingredients together- garlic, onion, green pepper and tomato. Place this carefully on top of the fish pieces. You would now need to place ½ portion of the bay leaf over this. Now, add around 2 tablespoons of white wine and lemon juice over this bay leaf. Use some quantity of salt and pepper as seasoning and fold the foil edges.

These little foil packets should now be placed on a baking tray. Cook them in a preheated oven at 190 degrees C. An advisable tip over here would be to keep a check on one packet of fish after 20 minutes. You would thus be able to note when the fish is cooked just right! Once baked well, serve this preparation with some boiled potatoes!

The Cuisine of Spain is famous for the variety in dishes because of differences in culture, geography and climate. The availability of seafood is highly influenced by the water that surrounds the entire country and it also reflects the deep maritime roots that the country had. Due to extensive history and a large number of cultural influences, the Spain has benefited thousands of dishes and recipes. Spanish food is also renowned for fresh ingredients and health benefits.

Spanish Rice Recipe Is Flavorful And Nutritious

Since I have to please a large crowd of vegetarians in the house, I'm always looking for ways to make my dishes more flavorful and nutritious.  Traditional Spanish rice is already packed with flavor, so with the addition of just a few ingredients it can become a complete meal. To the standard blend of white rice, onion, tomato, garlic and cilantro, I add protein in the form of cannellini beans and vegetarian chorizo.  I finish the dish with a little saffron and Tabasco for an additional kick of fragrance and flavor.

For the non-vegetarians, I make a ground lamb chorizo that I add to the Spanish rice instead. This way everyone is happy, and it's not a lot of additional work for me.

Ingredients
Yields: 6
2-1/2 cups uncooked long grain white rice
2 teaspoons lemon juice
1 yellow onion, sliced
1 shallot, thinly sliced
2 cloves garlic, finely minced
1 (15 oz) can white cannellini beans, drained and rinsed
1 green bell pepper, sliced
1 (14.5 oz) can diced tomatoes with the juice
3 tablespoons canola oil, as needed
1 teaspoon smoked paprika powder
1/2 teaspoon cayenne pepper
1 teaspoon Tabasco
1 teaspoon salt, + 1 teaspoon for rice water
3 pinches saffron threads
3/4 teaspoon turmeric powder
1 cup vegetarian chorizo (see tips)
1/2 teaspoon black peppercorns, freshly ground
3 tablespoons fresh cilantro, chopped

Directions

Wash the rice thoroughly. Place in a large bowl, cover with water. Add the lemon juice. Soak for an hour. Drain as much water as possible.

Fill a large pot with about 4 quarts of water. Bring to a boil. Add the rice. Bring the liquid back to a boil, then immediately lower the heat to a gentle boil. That way the rice will cook evenly all the way through. Cook for about 7-8 minutes at a bubbly simmer. Add 1 teaspoon of salt halfway through the cooking process (it will bring out the natural flavor of the white rice and the rice will be more tender). Keep stirring the rice every now and then so that it doesn't stick to the bottom of the pot. The grains of rice should still be still a little hard, about 2/3 of the way cooked. Drain the liquid from the rice using a fine mesh colander. Do NOT rinse. Discard the liquid.
In a deep saucepan, heat the canola oil. Cook the onions until nicely golden (may take 5-6 minutes). Add the green bell pepper. Cook for another 2 minutes until tender. Transfer to a bowl. Set aside.
In the same saucepan, add the garlic and cook until slightly golden. Add the canellini beans. Gently toss the cannellini beans for about 2 minutes. Season with salt and pepper. Remove the beans from the pan and set aside. Add the shallot to the remaining oil in the pan (or add more oil if necessary). Cook until golden, then add the vegetarian chorizo. Separate the "soyrizo" into small lumps using a spoon. Cook until each piece is nicely browned. Transfer to a bowl. Set aside.

In the same saucepan, add the diced tomatoes and juice, the white rice, paprika, cayenne pepper, Tabasco and saffron. Sprinkle about 1/2 teaspoon of salt if you like. Cover and cook over high heat for about 3-4 minutes. Steam should escape from the pot. Remove the lid, stir well, then add the onions and green bell pepper. Cover the saucepan one more time and cook for another 2 minutes. Add the cannellini beans and the "soyrizo". Gently stir the Spanish rice without mashing the beans. Cover and let stand until you're ready to serve.

Turkey Cobbler With Your Favorite Homemade

With all the leftover antipasto we had, I decided to make a turkey  antipasto salad. Who says salami doesn’t go well with turkey? Eating a big salad tonight was very refreshing after the mounds of stuffing, mashed potatoes and gravy I ate yesterday. The pie and cheesecake didn’t help either. This salad was not low calorie as it contained provolone cheese, pepperoni and salami. But it felt good to eat a bunch of greens with an oil and vinegar dressing. Chopping everything up in bite size pieces made it very easy to eat.

This savory "Gobbler" cobbler is yet another great way to enjoy leftover turkey. Serve this cobbler with cranberry sauce on the side and a tossed green salad or fresh sliced tomatoes, if desired. If you're short on time, top the filling with your favorite homemade or refrigerated biscuits just before baking.

Ingredients:

• 4 tablespoons butter
• 2 ribs celery, sliced
• 1 bunch green onions, about 6 to 8, thinly sliced
• 6 tablespoons flour
• 2 cups chicken broth
• 1 cup leftover or canned turkey gravy, or use more chicken broth
• 1/2 teaspoon salt, or to taste
• 1/8 teaspoon freshly ground black pepper
• 1/4 teaspoon poultry seasoning
• 2 cups frozen mixed vegetables, thawed
• 3 cups diced leftover cooked turkey
• -
• Topping:
• 1 large egg
• 1/2 milk
• 4 tablespoons melted butter
• 1 cup all-purpose flour
• 1 cup cornmeal
• 2 teaspoons baking powder
• 1 tablespoon granulated sugar, optional
• 1/4 teaspoon salt
• 1 scant teaspoon poultry seasoning or crumbled rubbed sage
• 1 teaspoon dried parsley flakes, optional
• -
• cranberry sauce, optional

Preparation:

In a large saucepan, heat 4 tablespoons butter over medium-low heat until frothy; add celery and cook until celery is tender. Add green onions and cook 1 minute longer. Add 6 tablespoons flour, stirring until well blended and bubbly. Add chicken broth and turkey gravy; continue cooking, stirring, until thickened and bubbly. Add seasonings, thawed vegetables, and turkey; heat through. Pour into a buttered 9-inch square pan or 2-quart baking dish. Heat oven to 400°.

Topping:

In a medium bowl, whisk 1 egg with the milk and melted butter. In another bowl, blend the 1 cup of flour with cornmeal, baking powder, salt, poultry seasoning, and parsley. With a wooden spoon, stir dry ingredients into the egg and milk mixture until well blended. Drop spoonfuls of the dough all over the hot filling. Bake for 30 to 35 minutes, or until topping is browned and filling is bubbly.
Serve with cranberry sauce on the side, if desired. Serves 4 to 6.

How To Cook Sweet And Sour Spare Ribs

Sweet and Sour Spare Ribs, is a mouth-watering and goes-great-with-cold-beer type of dish. We searched Shanghai to bring you three of the best Tangcu Paigu dishes in town. Prepare to lick your fingers in delight.Sweet and Sour Spare Ribs epitomizes the sweet and sour dishes of China. It is made from fresh pork ribs, which appear shiny and red after being cooked. It originated in Wuxi City of Jiangsu Province and has been popular in Jiangsu, Zhejiang and Sichuan provinces.

Ingredients:
spare ribs 500 g
1 egg
green onion sections
cooking wine
soy sauce
salt
white vinegar
cornstarch
white sugar
wheat flour

Note: the amount of the ingredients especially the seasonings listed above can be appropriately used according to one's personal taste.

Step 1: Fill a wok with half-full of water and turn on the heat. Slowly add the spare rib sections, and cover them. Once the water is boiling, add in the cooking wine. Boil for 15-20 minutes until the spare rib sections is 70% cooked. Remove them to a colander, and place in a small basin. Add the salt, white vinegar and wheat flour. Crack the egg into it and stir well with a spatula or chopsticks. Let it marinate for 10-15 minutes.

Step 2: In another bowl or small basin combine the white sugar, white vinegar, cooking wine, soy sauce, and cornstarch. Stir well.

Step 3: Place a wok over high heat until hot. Add some coooking oil, and add in the processed spare ribs one by one with chopsticks. Turn off the fire and remove them when they look yellowish-white and put them in a colander quickly. Remove the broken bits, and add the fried spare ribs back in to be fired again when the temperature of the oil in the wok is heated back up to 70 centigrade (158 Fahrenheit). Fry the spare ribs well until they turn golden. Then, remove them from the wok.

Step 4: Leave some cooking oil in the wok, swirling to coat the sides. Add in the green onion sections and prepared seasoning sauce from step 2, and stir-fry over high heat for about 20 seconds. Then, add in the fried spare ribs and fry and stew for 2-3 minutes over high heat until the seasoning sauce coats the outside skin of the fried spare ribs.

Step 5: Now, turn off the fire, pick the delicious sweet and sour spare ribs out of the wok, and serve. A plate of delicious sweet and sour spare ribs is ready for you to enjoy.

Sweet and Sour Spare Ribs, is a mouth-watering and goes-great-with-cold-beer type of dish. We searched Shanghai to bring you three of the best Tangcu Paigu dishes in town. Prepare to lick your fingers in delight.