The first place I ever had solomillo al whisky (pork tenderloin in whisky sauce) was at the Cervecería Giralda, which turned out to be one of the best in the city. I didn’t realise until today how easy it is to make! I also didn’t realise that, despite the name, it is almost always made with brandy or cognac. Go figure. Served here with some left-over boiled potatoes that I fried until crispy, and a bit of steamed broccoli.
Ingredients and instructions below…
Awhile ago I made my first ever pig’s cheeks and they turned out to be a resounding success that I have made several times since. Then I saw some beef cheeks at the supermarket the other day and, given some of the negative reports of them here, I wondered if I could make some delicious ones. And I totally did! Thanks to Carlos Riva for the recipe suggestions. I kind of put them all together and came up with this one. And quite tender and succulent darlings they turned out to be – even better eaten the day after…
Recipe below the links…
Guest contributor, fellow foodie & friend WeeRascal, shares his
recipe (and pics!) for Angus beef & coriander casserole…
This is an adaptation of an Elizabeth David recipe I recently stumbled upon. It is quite simple and is quick to prepare, but it is essential that the beef is of the highest quality.
Ingredients & instructions below the links.
pollo al ajillo = chicken with garlic
This is a very typical Spanish dish that you can find in many tapas bars, traditionally made with stewing chicken pieces, garlic, olive oil and dry fino sherry. My version is a bit spicier and uses boneless chicken breasts. I’ve also added some portobello mushrooms & baby setas.
Recipe and instructions below…
Since making my first ever risotto a couple of months ago they have become a staple dish here at casa az. Until now I’ve been sticking with mushroom & veg versions … that is, until my pal WeeRascal boasted of having a chorizo & lobster risotto a while ago. And well, I just had to try it out for myself, though I substituted giant prawns (gambon gordo) for lobster. I made it pretty much following the same recipe as the mushroom risotto, but I added the heads and shells of the gambas to the chicken broth – and wow! – the broth turned out gorgeous. In fact, I think this is one of the most delicious meals I have ever made. I was a bit unsure about adding too many ingredients, so I tried it first without and then with the broccoli. They were both great, and I liked having some green stuff in there, making it a more complete “one dish” meal.
Revised recipe and instructions below the links:
(as well as “close up” shots of both versions)
This is the ultimate in sprouts recipes, that I discovered last year on Wandering Coyote’s Retorte blog. A few small changes have been made here. Fast and easy to prepare, it should convert even die-hard sprout haters. In part, I think, because cooking them sliced like this eliminates some of the strong sprouty flavour that some people don’t like. And then there’s the bacon…
Recipe and instructions below the links…
Flour tortilla rollups are a favourite around casa az, and I make several variations. These spinach ones have toasted pinenuts and feta cheese and are spiced up with chili flakes. I also make them with a grated mild white cheese, like havarti. Or a mix of both white & feta cheeses. Fast and easy to make, satisfying and low carb.
Ingredients and instructions are below the links.
Also some pics of rollup variations
Actually it’s his mom’s meatloaf. I saw this fabulous sounding comfort food recipe over at mister anchovy’s the other day and knew I would have to try it, especially now that the days are getting chilly. It’s been many many years since I made a meatloaf. There are a couple of differences here from the original recipe, the main one being that I couldn’t find any Heinz chili sauce (the “secret” ingredient!) and substituted Heinz barbeque sauce with added chili flakes. I also added a dollop of dijon and a splash of worchestershire to the meat. Oh, and also a whack of garlic. Natch.
Recipe and instructions below the links.
A couple of weeks ago I had a huge cauliflower about to turn and decided to steam the whole thing at once and make some sort of soup. And I ended up with this very spicy and smooth cauliflower purée. So when I woke up feeling all achy & fluey this morning I decided that this would be the best thing for me … and it was!
Recipe & instructions below the links.
Way back when, many years ago when I was young and green and leafy, I was taught how to make this amazing caesar salad dressing by my very dear friend Darlene in Toronto. It remains the very best caesar salad I have ever tasted in my life. I hope I haven’t left anything out…
Ingredients and instructions below…
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