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Andalusian Salad
Basic Paella
Boliche
Caldo Verde
Catalonian Dipping Sauce
Chorizo de Oro
Crab Gazpacho
Iberian Cauliflower
Madeira Grilled Game Hen
Marinated Grilled Pork
Mediterranean Chicken
Mediterranean Soup
Olive Spread Appetizers
Peasant's Paella
Pesto-Stuffed Olives
Portuguese Bbq Sauce
Saffron Bread
Sangria
Scampi
Spanish Boiled Shrimp
Spanish Gazpacho
Spanish Olives Royale
Spanish Shellfish Salad
Stuffed Mussels
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| 2 | cups cooked rice |
| 2 | tomatoes, peeled and cut into wedges |
| 2 | seeded slivered hot red chiles |
| 1/3 | extra virgin olive oil |
| 1 | cup finely minced onion |
| 2 | tablespoons very finely minced garlic |
| 2 | tablespoons red wine vinegar |
| 1/2 | pound cooked whole chorizo |
COMBINE RICE, TOMATOES, AND CHILES IN A LARGE SALAD BOWL COMBINE OIL, ONIONS, GARLIC, AND VINEGAR-MIX WELL
POUR OVER RICE MIXTURE-TOSS TO MIX WELL
SLICE CHORIZO THINLY
GARNISH SALAD WITH SLICED CHORIZO
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 456 - Calories from Fat 211
Percent Total Calories From: Fat 46%, Protein 16%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 23g, Saturated Fat 8g, Cholesterol 50mg, Sodium 712mg, Total Carbohydrate 42g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 2802 units, Vitamin C 76 units, Calcium 0 units, Iron 3 units
| 2 | pounds chicken thighs |
| 1/4 | cup peanut oil |
| 1/4 | cup water |
| 1/2 | cup onion |
| 1 | clove crushed garlic |
| 2 | cups uncooked rice |
| 1/4 | teaspoon saffron |
| 4 | cups chicken stock |
| 1 | pound cooked shrimp |
| 1/2 | pound Italian sausage |
| 15 | clams |
| 1 | cup frozen peas, thawed |
Heat oil in large skillet. Add cut chicken and brown all over. Add water, cover and simmer 30 minutes. Remove chicken and set aside. In the same skillet add onion and garlic; Saute until clear. Add rice and saffron; cook over low heat till rice is light brown. Add chicken broth, bring to a boil, cover, reduce heat and simmer about 17 minutes. Toss in peas. Arrange rice, chicken, shrimp, sausage and clams in layers of a large oiled casserole dish. Bake at 350 F for 15-20 minutes. If using clams, bake until they open
Nutrition Facts
Amount Per Serving:
Calories 592 - Calories from Fat 201
Percent Total Calories From: Fat 34%, Protein 36%, Carbohydrate 30%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 6g, Cholesterol 252mg, Sodium 1225mg, Total Carbohydrate 45g, Dietary Fiber 1g, Sugars 0g, Protein 53g, Vitamin A 562 units, Vitamin C 18 units, Calcium 0 units, Iron 16 units
| 4 | pounds beef eye of round roast |
| 1/2 | pound minced Spanish chorizo |
| 1 | cup small dice smoked ham |
| 1 | tablespoon very finely minced garlic |
| 1 | cup finely minced Spanish red onion |
| 3/4 | cup minced green bell pepper |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon black pepper |
| 1/4 | teaspoon Spanish paprika |
| 1/4 | pound sliced bacon |
| 3/4 | cup hot water |
| 1 | whole bay leaf |
| 4 | whole cloves |
CUT A LENTHWISE POCKET THROUGH THE CENTER OF THE BEEF, LEAVING ONE END CLOSED
COMBINE SAUSAGE, HAM, GARLIC, ONIONS, AND BELL PEPPERS-MIX WELL
PACK LIGHTLY INTO POCKET OF BEEF, SECURE WITH STRING
SEASON THE MEAT WITH SALT, PEPPER, AND PAPRIKA
HEAT BACON IN A LARGE SKILLET, OVER A MODERATE FLAME
HEAT FOR 3-4 MINUTES ON EACH SIDE TO RENDER THE FAT FROM THE BACON
REMOVE BACON, SET ASIDE
PLACE BEEF INTO THE HOT FAT AND BROWN WELL ON ALL SIDES
ADD THE HOT WATER AND STIR TO DEGLAZE THE PAN
DRAPE THE BACON ACROSS THE MEAT
ADD THE BAY LEAF AND CLOVES TO THE LIQUID
BAKE, COVERED, @ 325 DEGREES FOR 3 HOURS, UNTIL VERY TENDER REMOVE MEAT TO DRAIN
REDUCE PAN DRIPPINGS SLIGHTLY, OVER A MEDIUM FLAME
REMOVE STRING, SLICE BEEF
SERVE HOT, WITH PAN DRIPPING
Nutrition Facts
Amount Per Serving:
Calories 362 - Calories from Fat 188
Percent Total Calories From: Fat 52%, Protein 45%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 21g, Saturated Fat 7g, Cholesterol 109mg, Sodium 627mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 41g, Vitamin A 81 units, Vitamin C 12 units, Calcium 0 units, Iron 3 units
| 1/4 | cup olive oil |
| 1 | cup minced onion |
| 1 | tablespoon minced garlic |
| 4 | pounds red potatoes, peeled and sliced |
| 4 | quarts |
| 1 | pound sliced hard garlic sausage |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon pepper |
| 2 | pounds trimmed, shredded fresh kale |
HEAT THE OIL IN A STOCKPOT, OVER A MODERATE FLAME
ADD THE ONIONS AND SAUTE FOR 2 MINUTES
ADD THE GARLIC AND SAUTE UNTIL THE ONIONS HAVE SOFTENED, WITHOUT BROWNING
ADD THE POTATOES AND WATER
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 10-15 MINUTES, UNTIL THE POTATOES ARE TENDER
PUREE THE POTATOES IN A FOOD PROCESSOR OR WITH A HAND BLENDER
HEAT A DRY SKILLET, OVER A MODERATE FLAME
ADD THE SAUSAGE AND SAUTE FOR 4-5 MINUTES, UNTIL RENDERED SLIGHTLY
ADD THE RENDERED SAUSAGE TO THE STOCKPOT
HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5-6 MINUTES SEASON TO TASTE WITH SALT AND PEPPER
ADD THE KALE, SIMMER AND STIR FOR 4-5 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 705 - Calories from Fat 272
Percent Total Calories From: Fat 39%, Protein 12%, Carbohydrate 50%
Totals and Percent Daily Values (2000 calories): Fat 30g, Saturated Fat 4g, Cholesterol 18mg, Sodium 1312mg, Total Carbohydrate 88g, Dietary Fiber 23g, Sugars 0g, Protein 20g, Vitamin A 38585 units, Vitamin C 148 units, Calcium 0 units, Iron 17 units
| 1/2 | cup chopped blanched almonds |
| 1/4 | cup garlic puree |
| 1 | cup tomato concasse |
| 1 | tablespoon seeded and minced, red hot chile |
| 1 | cup olive oil |
| 1/4 | cup red wine vinegar |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon white pepper |
ROAST ALMONDS IN A 350 DEGREE OVEN FOR 10 MINUTES
COMBINE WITH GARLIC, TOMATOES, AND RED CHILES-MIX TO A PASTE MIX IN THE OLIVE OIL IN A THIN-STEADY STREAM
SLOWLY MIX IN THE VINEGAR
MIX UNTIL THICKENED
SEASON WITH SALT AND WHITE PEPPER
SERVE AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 435 - Calories from Fat 383
Percent Total Calories From: Fat 88%, Protein 3%, Carbohydrate 7%
Totals and Percent Daily Values (2000 calories): Fat 43g, Saturated Fat 5g, Cholesterol 0mg, Sodium 127mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 213 units, Vitamin C 12 units, Calcium 0 units, Iron 1 units
| medium sausage casings | |
| 3 | pounds pork butt, cut to a medium dice |
| 1/2 | pound medium dice chilled back pork fat |
| 2 | teaspoons kosher salt |
| 2 | teaspoons coarse ground black pepper |
| 1 | teaspoon crushed red chiles |
| 3 | tablespoons finely minced garlic |
| 1 | tablespoon dry red wine |
| 2 | tablespoons brandy |
| 1 | teaspoon fennel seed |
PREPARE THE CASINGS FOR STUFFING
MAKE SURE ALL THE INGREDIENTS AND EQUIP ARE WELL CHILLED
COMBINE THE PORK AND FAT-MIX LIGHTLY
GRIND THROUGH THE COARSE PLATE
ADD THE REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS, ALLOWING THE FLAVORS TO MELD STUFF LOOSELY INTO THE PREPARED CASINGS
COVER AND CHILL FOR 2-48 HOURS OR FREEZE
PREPARE AS DESIRE
Nutrition Facts
Amount Per Serving:
Calories 254 - Calories from Fat 176
Percent Total Calories From: Fat 69%, Protein 27%, Carbohydrate 2%
Totals and Percent Daily Values (2000 calories): Fat 20g, Saturated Fat 7g, Cholesterol 69mg, Sodium 365mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 17g, Vitamin A 85 units, Vitamin C 2 units, Calcium 0 units, Iron 1 units
| 1 | cup small dice sweet red onion |
| 1 | tablespoon very finely minced garlic |
| 4 | cups tomato concasse |
| 2 | cups peeled, seeded, small dice cucumbers |
| 3 | tablespoons olive oil |
| 2 | tablespoons cider vinegar |
| 1 | cup unsalted beef stock |
| 1/2 | teaspoon kosher salt |
| 1 | teaspoon white pepper |
| 1/4 | teaspoon cayenne |
| 1/4 | teaspoon liquid hot pepper sauce |
| 1/4 | tablespoon Worcestershire sauce |
| 1/4 | pinch picked flaked crabmeat |
| 1/4 | cup minced scallions |
| 1/4 | cup minced celery leaves |
COMBINE ONIONS, GARLIC, TOMATOES, CUCUMBER, OLIVE OIL, VINEGAR, AND STOCK IN A FOOD PROCESSOR
PULSE TO A COARSE PUREE
SEASON WITH SALT, WHITE PEPPER, CAYENNE, HOT PEPPER SAUCE, AND WORCESTERSHIRE SAUCE
COVER AND CHILL FOR 4-96 HOURS
STIR IN FLAKED CRABMEAT
SPOON INTO INDIVIDUAL GLASS CUPS
GARNISH WITH MINCED SCALLIONS AND CELERY LEAVES
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 90 - Calories from Fat 50
Percent Total Calories From: Fat 55%, Protein 8%, Carbohydrate 37%
Totals and Percent Daily Values (2000 calories): Fat 6g, Saturated Fat 1g, Cholesterol 0mg, Sodium 260mg, Total Carbohydrate 8g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 613 units, Vitamin C 28 units, Calcium 0 units, Iron 1 units
| 1 | head trimmed cauliflower |
| 1/2 | teaspoon kosher salt |
| 2 | tablespoons strained fresh lemon juice |
| 3 | tablespoons olive oil |
| 1/4 | cup very finely minced garlic |
| 1/8 | teaspoon cayenne |
| 1 | teaspoon white wine vinegar |
COMBINE CAULIFLOWER, SALT, LEMON JUICE, AND WATER TO COVER IN A LARGE SAUCEPOT, OVER A MODERATE FLAME
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, UNTIL TENDER-CRISP
REMOVE FROM HEAT, DRAIN WELL
HEAT OLIVE OIL IN A SMALL SKILLET, OVER A MEDIUM FLAME
ADD THE GARLIC, HEAT AND STIR FOR 6-8 MINUTES, UNTIL GOLDEN SEASON WITH CAYENNE AND VINEGAR
POUR OVER CAULIFLOWER
ARRANGE ONTO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 92 - Calories from Fat 62
Percent Total Calories From: Fat 67%, Protein 6%, Carbohydrate 27%
Totals and Percent Daily Values (2000 calories): Fat 7g, Saturated Fat 1g, Cholesterol 0mg, Sodium 203mg, Total Carbohydrate 6g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 22 units, Vitamin C 30 units, Calcium 0 units, Iron 0 units
| 50 | Rock Cornish game hens, halved |
| 1 | cup melted unsalted butter |
| 2 | tablespoons Dijon mustard |
| 2 | tablespoons kosher salt |
| 1 | tablespoon white pepper |
| 1 | tablespoon cayenne |
| 6 | cups medium dice carrots |
| 6 | cups medium dice celery |
| 3 | cups unsalted chicken stock |
| 1 | cup dry white wine |
| 3 | cups olive oil |
| 6 | cups Madeira |
| 6 | cups cream |
| 6 | slightly beaten egg yolks |
COAT GAME HENS WITH MELTED BUTTER AND DIJON MUSTARD SEASON WITH SALT, WHITE PEPPER, AND CAYENNE
PLACE ONTO A RACK IN A BROILER PAN
ARRANGE CARROTS AND CELERY IN BROILER PAN
MOISTEN MIREPOIX WITH CHICKEN STOCK AND WINE
DRIZZLE OLIVE OIL OVER GAME HENS
BROIL UNDER A HIGH FLAME, TURNING AND BASTING OFTEN, UNTIL FLESH IS NO LONGER PINK IN THE CENTER
REMOVE TO A HEATED SERVING PLATTER OR PLATES, KEEP WARM PLACE THE BROILER PAN OVER A MEDIUM FLAME
DEGLAZE THE PAN WITH MADEIRA WINE
HEAT AND STIR TO DISSOLVE THE FOND
COMBINE CREAM AND EGG YOLKS-MIX WELL
WHISK INTO THE PAN
HEAT AND STIR, OVER A LOW FLAME, UNTIL SLIGHTLY THICKENED STRAIN WELL THROUGH A FINE CHINOIS
POUR AROUND GAME HENS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 990 - Calories from Fat 760
Percent Total Calories From: Fat 77%, Protein 18%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 84g, Saturated Fat 23g, Cholesterol 489mg, Sodium 534mg, Total Carbohydrate 3g, Dietary Fiber 0g, Sugars 0g, Protein 46g, Vitamin A 4672 units, Vitamin C 9 units, Calcium 0 units, Iron 4 units
| 1/2 | pound boneless pork loin |
| 1 | tablespoon olive oil |
| 2 | tablespoons dry white wine |
| 2 | tablespoons garlic puree |
| 1/4 | teaspoon oregano |
| 1 | teaspoon Spanish paprika |
| 1/4 | teaspoon crushed red chiles |
| 1/4 | teaspoon kosher salt |
| 1/4 | teaspoon pepper |
CUT PORK INTO 1/8x1x2-1/2 INCH SLICES
COMBINE WITH REMAINING INGREDIENTS-MIX WELL
COVER AND CHILL FOR 4-24 HOURS
REMOVE FROM MARINADE, DRAIN WELL
GRILL OR BROIL FOR 4-8 MINUTES, UNTIL WELL BROWNED ON BOTH SIDES
ARRANGE ONTO A SERVING PLATTER OR SERVING PLATES
GARNISH AS DESIRED
SERVE HOT OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 93 - Calories from Fat 45
Percent Total Calories From: Fat 49%, Protein 38%, Carbohydrate 10%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 1g, Cholesterol 24mg, Sodium 125mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 9g, Vitamin A 293 units, Vitamin C 3 units, Calcium 0 units, Iron 1 units
| 2 | quartered chickens |
| 1 | cup flour |
| 1 | teaspoon kosher salt |
| 2 | teaspoons pepper |
| 1/2 | cup unsalted butter |
| 1/2 | cup olive oil |
| 2 | teaspoons thyme |
| 1 | teaspoon oregano |
| 1 | cup dry white wine |
| 2 | cups sliced button mushrooms |
| 2 | cups pitted green olives, halved |
COMBINE FLOUR, SALT, AND PEPPER IN A PAPER BAG
ADD CHICKEN, ONE PIECE AT A TIME, AND SHAKE TO COAT WELL PAT FIRMLY WITH YOUR HANDS TO SHAKE OFF EXCESS
COMBINE BUTTER AND OLIVE OIL IN A DUTCH OVEN, OVER A MODERATE FLAME
ADD CHICKEN AND BROWN QUICKLY ON ALL SIDES
ADD THYME, OREGANO, AND WHITE WINE
COVER AND SIMMER FOR 20 MINUTES, TURN CHICKEN
ADD MUSHROOMS AND OLIVES
SIMMER, UNCOVERED, FOR 10-12 MINUTES
REMOVE CHICKEN TO A SERVING PLATTER
GARNISH WITH MUSHROOMS AND OLIVES FROM SAUCE
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 908 - Calories from Fat 624
Percent Total Calories From: Fat 69%, Protein 23%, Carbohydrate 6%
Totals and Percent Daily Values (2000 calories): Fat 69g, Saturated Fat 21g, Cholesterol 272mg, Sodium 1296mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 52g, Vitamin A 2629 units, Vitamin C 8 units, Calcium 0 units, Iron 5 units
| 1/4 | cup olive oil |
| 3/4 | cup small dice chorizo |
| 3/4 | cup small dice smoked ham |
| 1 | cup small dice onion |
| 1 | cup sliced leeks, white part only |
| 1 | cup small dice celery |
| 1 | cup seeded, small dice green bell pepper |
| 1 | cup small dice carrot |
| 1/3 | cup minced garlic |
| 1/3 | cup flour |
| 3 | cups unsalted chicken stock |
| 12 | cups unsalted beef stock |
| 1/4 | teaspoon powdered saffron |
| 1/2 | teaspoon savory |
| 1/2 | teaspoon oregano |
HEAT OIL IN A STOCKPOT, OVER A MEDIUM FLAME
ADD HAM AND CHORIZO AND SAUTE UNTIL BROWNED ON ALL SIDES ADD ONIONS, LEEKS, AND CELERY
HEAT AND STIR FOR 5 MINUTES, UNTIL TENDER
ADD BELL PEPPERS, CARROTS, AND GARLIC
HEAT AND STIR FOR 5-6 MINUTES, UNTIL CARROTS ARE ALMOST TENDER
ADD FLOUR, HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT
GRADUALLY STIR IN CHICKEN AND BEEF STOCKS
SEASON WITH SAFFRON, SAVORY, OREGANO, SALT, AND PEPPER TO TASTE
LADLE INTO A TUREEN OR INDIVIDUAL SERVING BOWLS
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 39 - Calories from Fat 22
Percent Total Calories From: Fat 55%, Protein 20%, Carbohydrate 25%
Totals and Percent Daily Values (2000 calories): Fat 2g, Saturated Fat 1g, Cholesterol 3mg, Sodium 331mg, Total Carbohydrate 2g, Dietary Fiber 0g, Sugars 0g, Protein 2g, Vitamin A 640 units, Vitamin C 4 units, Calcium 0 units, Iron 0 units
| 9 | cups sliced black olives |
| 3 | cups chopped toasted walnuts |
| 3/4 | cup mayonnaise |
| 1 | teaspoon minced fresh thyme |
| 1/2 | teaspoon white pepper |
| 50 | slices white bread, crusts removed |
| 1 | cup slivered pitted black olive |
COMBINE SLICED BLACK OLIVES AND WALNUTS IN A FOOD PROCESSOR PROCESS TO MINCE VERY FINELY
ADD MAYONNAISE AND PROCESS TO MIX WELL
ADD THYME-MIX WELL
SEASON TO TASTE WITH WHITE PEPPER
FLATTEN EACH BREAD SLICE WITH A ROLLING PIN
SPREAD 2 TABLESPOONS OLIVE MIXTURE ONTO EACH BREAD SLICE ROLLUP TIGHTLY, AS FOR A JELLY ROLL
WRAP IN PLASTIC AND CHILL FOR 2-96 HOURS
BIAS-SLICE EACH ROLL, INTO FOUR PIECES
GARNISH WITH OLIVE SLIVERS
SERVE SLIGHTLY CHILLED OR A ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 190 - Calories from Fat 103
Percent Total Calories From: Fat 54%, Protein 8%, Carbohydrate 38%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 2mg, Sodium 426mg, Total Carbohydrate 18g, Dietary Fiber 1g, Sugars 0g, Protein 4g, Vitamin A 142 units, Vitamin C 1 units, Calcium 0 units, Iron 2 units
| 1 | pound boneless chicken |
| 2 | tablespoons peanut oil |
| 2 | green bell peppers, cut into 1-inch strips |
| 1 | cup tomato sauce |
| 1 | tablespoon minced garlic |
| 1 | cup cooked peas |
| 1 | cup clam juice |
| 2 | cups water |
| 1 | cup minced onion |
| 1/4 | teaspoon powdered saffron |
| 1/2 | teaspoon kosher salt |
| 1/2 | teaspoon white pepper |
| 1 | cup uncooked long grain rice |
| 1 | pound cleaned medium prawn |
| 40 | manilla clams, well scrubbed |
HEAT OIL IN A LARGE STRAIGHT-SIDED SKILLET OR SAUTE PAN, OVER A MODERATE FLAME
ADD CHICKEN BROWN ON ALL SIDES
REMOVE WITH A SLOTTED SPOON, SET ASIDE
ADD BELL PEPPERS, HEAT AND STIR FOR 4-5 MINUTES UNTIL TENDER, AND SET ASIDE
ADD GARLIC, HEAT AND STIR FOR 4-5 MINUTES
ADD TOMATO SAUCE, REDUCE HEAT, AND SIMMER FOR 5 MINUTES, STIRRING OFTEN
ADD CLAM JUICE, WATER, ONIONS, AND CHICKEN
RAISE FLAME TO MODERATE
BRING TO A BOIL, REDUCE HEAT, AND SIMMER FOR 15 MINUTES, STIRRING OFTEN
RAISE FLAME TO HIGH
ADD SAFFRON, SALT, PEPPER, PEAS, AND RICE
SIMMER, WITHOUT STIRRING, FOR 15 MINUTES
ADD SHRIMP AND CLAMS
HEAT AND SHAKE PAN, WITHOUT STIRRING, FOR 5-6 MINUTES, UNTIL CLAMS OPEN AND SHRIMP ARE A BRIGHT PINK
REMOVE FROM HEAT, GARNISH WITH BELL PEPPERS, AND ALLOW TO STAND FOR 10 MINUTES
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 308 - Calories from Fat 101
Percent Total Calories From: Fat 33%, Protein 39%, Carbohydrate 28%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 3g, Cholesterol 143mg, Sodium 823mg, Total Carbohydrate 22g, Dietary Fiber 1g, Sugars 0g, Protein 30g, Vitamin A 1151 units, Vitamin C 38 units, Calcium 0 units, Iron 14 units
| 2 | cups frozen pesto |
| 1 | cup ricotta cheese |
| 100 | whole pitted colossal black olives |
COMBINE PESTO SAUCE AND RICOTTA CHEESE IN A FOOD PROCESSOR PROCESS UNTIL SMOOTH
CUT A THIN SLICE FROM THE BOTTOM OF EACH OLIVE SO THEY WILL STAND UPRIGHT
SPOON PESTO MIXTURE INTO A PASTRY BAG, FITTED WITH A 1/4-INCH TIP
PIPE INTO OLIVES
ARRANGE ONTO A SERVING PLATTER
SERVE SLIGHTLY CHILLED OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 18 - Calories from Fat 13
Percent Total Calories From: Fat 73%, Protein 14%, Carbohydrate 14%
Totals and Percent Daily Values (2000 calories): Fat 1g, Saturated Fat 1g, Cholesterol 2mg, Sodium 71mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 55 units, Vitamin C 0 units, Calcium 0 units, Iron 0 units
| 1 | cup sherry |
| 1/4 | cup olive oil |
| 3/4 | cup minced red onion |
| 1 | tablespoon minced garlic |
| 1 | tablespoon kosher salt |
| 1/2 | teaspoon pepper |
| 1/2 | teaspoon crushed tarragon |
COMBINE INGREDIENTS IN A SAUCEPAN, OVER A MODERATE FLAME HEAT TO A BOIL, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
USE AS A BAST
Nutrition Facts
Amount Per Serving:
Calories 434 - Calories from Fat 245
Percent Total Calories From: Fat 56%, Protein 2%, Carbohydrate 13%
Totals and Percent Daily Values (2000 calories): Fat 27g, Saturated Fat 4g, Cholesterol 0mg, Sodium 3527mg, Total Carbohydrate 14g, Dietary Fiber 1g, Sugars 0g, Protein 2g, Vitamin A 18 units, Vitamin C 7 units, Calcium 0 units, Iron 1 units
| 1 | cup milk |
| 3 | tablespoons sugar |
| 2 | tablespoons unsalted butter |
| 1 | tablespoon very finely minced onion |
| 1/8 | teaspoon powdered saffron |
| 2 | teaspoons kosher salt |
| 2 | envelopes active dry yeast |
| 1 | cup warm (105-110 deg) water |
| 4 | cups flour |
| 1 | teaspoon caraway seeds |
HEAT MILK IN A SAUCEPAN, OVER A MEDIUM FLAME, UNTIL SCALDED REMOVE FROM HEAT
STIR IN SUGAR, BUTTER, ONIONS, SAFFRON, AND SALT
ALLOW TO COOL FOR 30 MINUTES
MEANWHILE, SPRINKLE YEAST OVER WARM WATER
ALLOW TO STAND FOR 5 MINUTES AND STIR TO DISSOLVE YEAST
ADD TO COOLED MILK MIXTURE-MIX WELL
ADD FLOUR AND STIR TO BLEND WELL
COVER AND LET RISE FOR 40 MINUTES, UNTIL SLIGHTLY MORE THAN DOUBLED
BEAT DOWN THOROUGHLY AND TURN INTO A GREASED CASSEROLE SPRINKLE TOP WITH CARAWAY SEEDS
BAKE @ 375 DEGREES FOR 20 MINUTES, UNTIL GOLDEN
SERVE WARM OR AT ROOM TEMPERATUR
Nutrition Facts
Amount Per Serving:
Calories 293 - Calories from Fat 41
Percent Total Calories From: Fat 14%, Protein 11%, Carbohydrate 75%
Totals and Percent Daily Values (2000 calories): Fat 5g, Saturated Fat 3g, Cholesterol 12mg, Sodium 605mg, Total Carbohydrate 55g, Dietary Fiber 0g, Sugars 0g, Protein 8g, Vitamin A 148 units, Vitamin C 0 units, Calcium 0 units, Iron 1 units
| 1/3 | cup sugar |
| 1/2 | cup cognac or brandy |
| 5 | oranges, cut into very thin wedges |
| 3 | very thinly sliced lemons |
| 1/2 | cup orange liqueur |
| 10 | cups dry red wine |
| 1 | quart club soda |
COMBINE SUGAR, BRANDY, HALF THE ORANGE WEDGES, AND LEMON ALLOW TO STEEP FOR 2 HOURS
ADD LIQUEUR AND WINE
TASTE AND ADD MORE SUGAR AS NEEDED
ADD REMAINING ORANGE WEDGES AND STIR BRISKLY
POUR OVER A BLOCK OF ICE IN A PUNCHBOWL OR PITCHER
OR DIVIDE AMONG GLASSES HALF-FILLED WITH ICE
SERVE CHILLE
Nutrition Facts
Amount Per Serving:
Calories 73 - Calories from Fat 1
Percent Total Calories From: Fat 1%, Protein 4%, Carbohydrate 64%
Totals and Percent Daily Values (2000 calories): Fat 0g, Saturated Fat 0g, Cholesterol 0mg, Sodium 16mg, Total Carbohydrate 12g, Dietary Fiber 0g, Sugars 0g, Protein 1g, Vitamin A 70 units, Vitamin C 22 units, Calcium 0 units, Iron 1 units
| 12 | whole scampi, small lobster tails, or jumbo prawns |
| 1/4 | cup olive oil |
| 1/3 | cup unsalted butter |
| 1 | tablespoon minced garlic |
| 1/4 | cup white wine |
| 2 | tablespoons strained fresh lemon juice |
| 1/2 | teaspoon Worcestershire sauce |
| 1/4 | teaspoon liquid hot pepper sauce |
| 3 | tablespoons minced parsley |
HEAT OIL AND THREE-FOURTHS THE BUTTER IN A SKILLET, OVER A MODERATE FLAME
ADD SCAMPI AND SAUTE QUICKLY FOR 30 SECONDS
ADD GARLIC, WINE, LEMON JUICE, WORCESTERSHIRE, AND PEPPER SAUCE-MIX WELL
STIR IN REMAINING BUTTER
REMOVE TO A HEATED PLATTER OR SERVING DISH
TOP WITH MINCED PARSLEY
SERVE HOT, ACCOMPANIED BY HOT COOKED PAST
Nutrition Facts
Amount Per Serving:
Calories 1051 - Calories from Fat 333
Percent Total Calories From: Fat 32%, Protein 65%, Carbohydrate 3%
Totals and Percent Daily Values (2000 calories): Fat 37g, Saturated Fat 13g, Cholesterol 896mg, Sodium 2673mg, Total Carbohydrate 7g, Dietary Fiber 0g, Sugars 0g, Protein 170g, Vitamin A 1438 units, Vitamin C 6 units, Calcium 0 units, Iron 4 units
| 2 | quarts water |
| 1/4 | teaspoon liquid hot pepper sauce |
| 5 | whole black peppercorns |
| 1 | thinly sliced lemon |
| 2 | teaspoons kosher salt |
| 1 | clove peeled garlic |
| 2 | whole bay leaves |
| 1 | quartered onion |
| 1 | celery heart |
| 3 | pounds deveined, unpeeled jumbo tiger prawns |
HEAT WATER TO A BOIL IN A STOCKPOT, OVER A MODERATE FLAME ADD PEPPER SAUCE, PEPPERCORNS, LEMON, SALT, GARLIC, BAY, ONION, AND CELERY HEART
BOIL FOR 10 MINUTES
ADD SHRIMP, REDUCE HEAT, AND SIMMER FOR 5 MINUTES
REMOVE FROM HEAT, COVER, LET STAND FOR 15 MINUTES
DRAIN WELL
PEEL AND SHRIMP
COVER AND CHILL FOR 4-48 HOURS
ARRANGE ONTO A SERVING PLATTER
GARNISH AS DESIRED
SERVE SLIGHTLY CHILLED, WITH A FLAVORED MAYONNAISE OR DRESSING TO THE SID
Nutrition Facts
Amount Per Serving:
Calories 267 - Calories from Fat 38
Percent Total Calories From: Fat 14%, Protein 71%, Carbohydrate 15%
Totals and Percent Daily Values (2000 calories): Fat 4g, Saturated Fat 1g, Cholesterol 345mg, Sodium 1155mg, Total Carbohydrate 10g, Dietary Fiber 1g, Sugars 0g, Protein 47g, Vitamin A 455 units, Vitamin C 15 units, Calcium 0 units, Iron 6 units
| 3 | tablespoons Spanish olive oil |
| 1 | quart water |
| 3 | slices bread, cut to a 1/2-inch dice |
| 4 | cups medium dice tomato concasse |
| 3 | tablespoons minced garlic |
| 3 | tablespoons red wine vinegar |
| 1 | teaspoon kosher salt |
| 1 | teaspoon pepper |
| 2 | cubes ice |
| 1 | cup seeded, small dice green bell pepper |
| 1 | cup small dice tomato concasse |
| 2 | cups peeled, seeded, small dice cucumbers |
| 6 | cups fresh croutons |
COMBINE WATER AND OIL
ADD CUBED FRESH BREAD, DICED TOMATOES, AND GARLIC
COVER AND LET STAND FOR 2-3 HOURS
STRAIN WELL PRESSING SOLIDS TO REMOVE ALL AVAILABLE LIQUID
ADD VINEGAR, SALT, AND PEPPER TO TASTE
STIR IN ICE CUBES AND CHILL FOR 60-90 MINUTES
ARRANGE BELL PEPPERS, MINCED TOMATOES, CUCUMBERS, AND CROUTONS INTO SMALL BOWLS
LADLE SOUP INTO A TUREEN
SERVE SOUP CHILLED, WITH GARNISHES TO THE SIDE
Nutrition Facts
Amount Per Serving:
Calories 603 - Calories from Fat 249
Percent Total Calories From: Fat 41%, Protein 10%, Carbohydrate 47%
Totals and Percent Daily Values (2000 calories): Fat 28g, Saturated Fat 5g, Cholesterol 1mg, Sodium 1551mg, Total Carbohydrate 71g, Dietary Fiber 2g, Sugars 0g, Protein 16g, Vitamin A 1584 units, Vitamin C 87 units, Calcium 0 units, Iron 2 units
| 1 | cup sliced pimiento |
| 100 | colossal pitted black olives |
| 4 | pounds sliced bacon |
| 100 | round toothpicks |
STUFF PIMIENTO SLICES INTO BLACK OLIVES
CUT BACON SLICES IN HALF
WRAP AROUND BLACK OLIVES AND SECURE WITH A WOODEN PICK BROIL 3-4 INCHES FROM FLAME FOR 1-2 MINUTES, UNTIL BACON IS CRISP
ARRANGE ONTO A SERVING PLATTER
SERVE WAR
Nutrition Facts
Amount Per Serving:
Calories 213 - Calories from Fat 197
Percent Total Calories From: Fat 92%, Protein 6%, Carbohydrate 1%
Totals and Percent Daily Values (2000 calories): Fat 22g, Saturated Fat 8g, Cholesterol 24mg, Sodium 343mg, Total Carbohydrate 1g, Dietary Fiber 0g, Sugars 0g, Protein 3g, Vitamin A 137 units, Vitamin C 11 units, Calcium 0 units, Iron 1 units
| 1 | cup cooked lobster meat |
| 1 | cup cooked bay shrimp |
| 1/2 | cup finely slivered Spanish onion |
| 2 | tablespoons olive oil |
| 2 | tablespoons strained fresh lemon juice |
| 4 | tomatoes, cut into thin wedges |
| 2 | sliced hard boiled eggs |
| 1 | head butter lettuce |
| 1 | quartered lemon |
COMBINE LOBSTER, SHRIMP, ONIONS, OLIVE OIL, AND LEMON JUICE-MIX WELL
COVER AND CHILL FOR 30 MINUTES
COMBINE LOBSTER MIXTURE, TOMATOES, AND EGGS-TOSS TO MIX WELL
SEPARATE BUTTER LETTUCE INTO LEAVES
RINSE WELL AND DRAIN
LINE SALAD PLATES OR BOWLS WITH LETTUCE LEAVES
DIVIDE EQUAL PORTIONS OF SALAD ONTO EACH SALAD PLATE OR BOWL
GARNISH WITH LEMON WEDGES
DRESS AS DESIRED
SERVE SLIGHTLY CHILLE
Nutrition Facts
Amount Per Serving:
Calories 213 - Calories from Fat 97
Percent Total Calories From: Fat 46%, Protein 35%, Carbohydrate 20%
Totals and Percent Daily Values (2000 calories): Fat 11g, Saturated Fat 2g, Cholesterol 192mg, Sodium 199mg, Total Carbohydrate 11g, Dietary Fiber 1g, Sugars 0g, Protein 18g, Vitamin A 1121 units, Vitamin C 46 units, Calcium 0 units, Iron 2 units
| 150 | scrubbed, debearded mussels |
| 2 | cups dry white wine |
| 3 | cups melted unsalted butter |
| 3 | cups very small dice onions |
| 3 | cups seeded, very small dice red bell peppers |
| 3 | cups very small dice celery |
| 1/3 | cup finely minced scallion greens |
| 2 | teaspoons minced dried dill |
| 1 | tablespoon crushed red chiles |
| 1/2 | cup Dijon mustard |
| 12 | cups finely ground fresh breadcrumbs |
| 1 | teaspoon cayenne |
| 1 | cup strained fresh lemon juice |
| 3 | cups very finely shredded parmesan cheese |
COMBINE MUSSELS AND WINE IN A STOCKPOT, OVER A MODERATE FLAME
COVER AND STEAM FOR 10 MINUTES, UNTIL MUSSELS POP OPEN REMOVE FROM HEAT, DRAIN WELL
SHUCK MUSSELS, RESERVING DEEP HALF OF SHELLS
FINELY MINCE MUSSELS, SET ASIDE
HEAT BUTTER IN A SAUTE PAN, OVER A MEDIUM FLAME
ADD ONIONS, HEAT AND STIR FOR 1 MINUTE
ADD BELL PEPPERS, CELERY, AND SCALLIONS
HEAT AND STIR FOR 7-8 MINUTES, UNTIL TENDER
ADD MUSSELS, HEAT AND STIR FOR 1 MINUTE
REMOVE FROM HEAT
COMBINE DILL, RED PEPPER FLAKES, MUSTARD, BREADCRUMBS, CAYENNE, AND LEMON JUICE
ADD TO MUSSEL MIXTURE-MIX WELL
SPOON MIXTURE INTO MUSSEL SHELLS
PLACE INTO A SHALLOW BAKING PAN
TOP WITH PARMESAN CHEESE
TOAST @ 375 DEGREES FOR 5 MINUTES, UNTIL GOLDEN
ARRANGE ONTO A SERVING PLATTER
SERVE HO
Nutrition Facts
Amount Per Serving:
Calories 235 - Calories from Fat 125
Percent Total Calories From: Fat 53%, Protein 10%, Carbohydrate 34%
Totals and Percent Daily Values (2000 calories): Fat 14g, Saturated Fat 8g, Cholesterol 36mg, Sodium 344mg, Total Carbohydrate 20g, Dietary Fiber 0g, Sugars 0g, Protein 6g, Vitamin A 902 units, Vitamin C 15 units, Calcium 0 units, Iron 1 units