Ingredients

• 1 cup vegetable oil
• 2 tablespoons hot smoked Spanish paprika (Pimentón de la Vera)
• 4 garlic cloves, minced
• 2 tablespoons fresh thyme leaves
• 1 teaspoon (packed) minced fresh rosemary
• 1 teaspoon salt
• 1/4 teaspoon ground black pepper
• 2 1-pound pork tenderloins, trimmed of fat and silver skin membrane

Preparation

Combine oil and paprika in heavy small saucepan. Cook over medium heat 5 minutes to infuse oil, whisking occasionally. Cool to room temperature.

Pour oil mixture into blender. Add garlic, thyme leaves, rosemary, salt, and pepper; blend marinade until herbs are finely chopped.

Cut each pork tenderloin lengthwise into 4 strips. Place each strip between sheets of waxed paper and pound to 1/3-inch thickness. Arrange pork strips in 13x9x2-inch glass baking dish. Pour marinade over and turn to coat pork evenly. Cover and chill at least 2 hours and up to 6 hours.

Prepare barbecue (medium-high heat). Scrape off most of marinade from pork strips. Grill pork until just cooked through, about 2 minutes per side.

Arrange 2 pork strips on each of 4 plates. Spoon pineapple salsa atop pork.

Bon Appetit, September 2003

Ingredients

• 250g dried Puy lentils
• 1 410g (15 0z, small) tin chickpeas
• 150ml red wine
• 100g chorizo (optional)
• 6 shallots
• 2 garlic cloves
• 1 red pepper
• Handful chopped fresh coriander
• Handful chopped fresh parsley
• 2 tbsp. extra virgin olive oil
• 1 litre vegetable stock
• 1 tsp. smoked paprika
• Salt and pepper

Preparation

1. Finely chop the shallots, chop and deseed the pepper and mince the garlic cloves. Slice the chorizo.

2. Bring the stock to a simmer and then add the lentils and simmer for twenty minutes.

3. Meanwhile, heat half of the oil to a frying pan and fry the chorizo for five minutes. Once it has released some of its oil, add the shallots, garlic and pepper and fry for another 6-8 minutes until the pepper and shallots begin to soften.

4. Add the paprika and fry for one minute, then add the cooked drained lentils. Drain the chickpeas and add these, and then stir in the rest of the olive oil.

5. Add the wine and simmer until it has almost all evaporated. Once it is at this stage, season the dish well with salt and pepper and then stir in the freshly chopped herbs.

Food Recipes Online

Ingredients

• 1 small bunch of young, tender greens (kale, collards, or turnip greens)
• 1/4 cup of olive oil
• 2 cloves of garlic, chopped
• kosher salt
• 1/4 teaspoon of hot red pepper flakes or 1/2 teaspoon of pimentón de La Vera
• a splash of wine vinegar

Preparation

First wash the greens in several changes of water. Remove the harder, tougher parts of the stem. (With really tender greens, much of the stem can be eaten: it has a nice crunch). Chop the greens very coarsely in ribbons.

In a heavy bottom pot or pan, fry the garlic in the olive oil until fragrant, but not browned. Remove the pan from the heat and let the oil cool some. Add a pinch of salt, the pepper flakes, or the pimentón de La Vera. Stir. Add the chopped greens, stir them until well coated with oil, and return the pot to the burner. It’s usually not necessary to add any liquid. The water clinging to the leaves is enough.

Cook the greens on medium, stirring until they wilt. Cover the pot and let them steam on low heat until tender. This usually takes 10 minutes but it may take more or less time, depending on the tenderness of the greens.

When they’re done, toss them with a splash of vinegar, if you like.

Simple Spanish Food

Ingredients

• 1 1/2 cup dried Great Northern or other white bean, picked over
• 1 1/2 teaspoons salt
• 2 bay leaves
• 1 tablespoon coriander seeds, crushed coarse

For dressing:

• 2 garlic cloves if desired

• 2 to 3 tablespoons fresh lemon juice

• 1/4 cup extra-virgin olive oil, or to taste

• 1 cup thinly sliced red onion

• 1/2 cup chopped fresh coriander sprigs or parsley leaves

Preparation

In a large saucepan combine beans with water to cover by 2 inches and add salt, bay leaves, and coriander seeds. Simmer beans, uncovered, stirring occasionally and adding more hot water if necessary to keep beans covered, 1 to 1 1/4 hours, or until beans are just tender but not mushy.

Make dressing while beans are cooking: Mince garlic fine and in a large bowl stir together well with lemon juice and oil.

In a colander drain beans, discarding bay leaves, and add to dressing. Toss salad and season with salt and pepper. Cool salad and stir in onion and herbs. Salad may be made 1 day ahead and chilled, covered.

Serve salad at room temperature, thinning if necessary with 1 to 2 tablespoons water.

Gourmet, July 1995

Ingredients

• 3/4 c. clarified butter
• 3 lb. potatoes
• salt
• pepper

Preparation

Layer thinly sliced potatoes in a circle pattern, brushing with butter and seasoning with salt and pepper as you go. Drizzle the extra butter over the top when you’re done. Cover w/ foil and bake at 425 for 30 minutes. Remove the foil and press with a spatula. Bake uncovered for 30 more minutes. Drain off the extra butter, invert out of the pan, and serve.

Ingredients

• 1 1/2 parts gin
• 3/4 part St. Germain
• 1/4 part simple syrup
• 3/4 part fresh lemon juice

Preparation

Shake all ingredients with ice, serve.

St. Germain

Ingredients

• 1 cup milk
• 1/4 cup warm water (110°F to 115°F)
• 1 package dry yeast
• 1 teaspoon plus 1/4 cup sugar
• 3 tablespoons unsalted butter, room temperature
• 1 teaspoon salt
• 2 large eggs
• 3 3/4 cups (about) all purpose flour
• 1/2 cup (1 stick) unsalted butter, melted
• 1 large egg, beaten to blend (for glaze)
• 2 tablespoons cumin seeds, toasted

Preparation

Scald milk in heavy medium saucepan. Cool to 105°F.

Meanwhile, mix 1/4 cup warm water, yeast and 1 teaspoon sugar in small bowl. Let stand until foamy, about 10 minutes.

Pour milk into large bowl. Add 1/4 cup sugar, 3 tablespoons butter and salt. Stir until butter melts and sugar dissolves. Add yeast mixture and 2 eggs; whisk to blend. Mix in 1 1/2 cups flour. Gradually mix in enough remaining flour to form stiff dough. Turn out onto lightly floured surface. Knead until smooth and elastic, about 5 minutes.

Lightly oil large bowl. Add dough, turning to coat. Cover; chill overnight. (Can be made 2 days ahead. Keep chilled.)

Remove dough from refrigerator and let stand 2 hours at room temperature.

Preheat oven to 400°F. Lightly butter twenty-four 1/3-cup muffin cups. Punch dough down. Divide in half. Cut each half into 12 equal pieces. Roll each piece into ball. Dip ball into melted butter. Pull and stretch ball into 6- to 8-inch-long rope. Tie into knot. Place in muffin cup. Repeat with remaining dough and butter. Brush rolls with egg glaze. Sprinkle with cumin. Let rise 30 minutes at room temperature.

Bake until light brown, about 14 minutes. Remove from muffin cups and serve.

Bon Appetit, November 1997

Ingredients

• 3 parts gin
• 1/2 part St. Germain
• dash bitters

Preparation

Stir in a shaker, pour into an ice-filled cocktail glass. Garnish w/ a twist (pref. grapefruit).

St. Germain

Ingredients

• 1 1/2 parts gin
• 3/4 part St. Germain
• splash Pernod / Absinthe
• 1/2 part lime juice

Preparation

Shake over ice, strain, serve in cocktail glass.

St. Germain, adapted via The Mark

Ingredients

• Vegetable oil
• 4 10-to 12-ounces salmon steaks, bone in [CP: or other fish steaks, such as tuna, adjusting the cooking time/method below]
• 1/3 cup white miso
• 2 tablespoons mirin (sweet Japanese rice wine)
• 2 tablespoons unseasoned rice vinegar
• 2 teaspoons minced peeled fresh ginger
• 1 teaspoon Asian sesame oil
• Kosher salt
• 4 lime wedges (for serving)

Preparation

Line a rimmed baking sheet with foil; brush lightly with vegetable oil. Place salmon steaks on prepared baking sheet. Whisk miso, mirin, vinegar, ginger, and sesame oil in a small bowl to blend. Spread half the miso mixture over salmon steaks; season lightly with salt. Turn salmon steaks over and spread with remaining miso mixture; season lightly with salt. Cover with plastic wrap and let marinate at room temperature for at least 15 minutes, or refrigerate for up to 1 hour.

Position an oven rack 6"–8" from broiler and preheat. Broil salmon, turning once, until golden brown and just opaque in center, 10–12 minutes total.

Transfer salmon steaks to plates and serve with lime wedges.

Bon Appetit, May 2010