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…
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.
I wasn’t planning on making carrilladas today, and had never made them before. Though I’ve had them several times at tapas bars and especially love the ones they serve at Bodeguita Romero. Anyhow, there I was in the supermarket and I saw these rather plump pig’s cheeks and thought – what the heck. After I got home I scoured the internet looking for a recipe and I started to despair when I saw most of them called for a pressure cooker. So what I ended up doing was taking ideas from about four different recipes and incorporating them into one. And I must say they turned out amazing! Served here with mixed veg and a bit of potato purée.
Recipe and instructions below the links…
My favourite meals are quite simple ones, and this combination made for a very delicious and satisfying low-carb meal as well (though for my flatmate Peter I also steamed some new potatoes). This is a cut of pork that is called “presa” in Spanish. And as there is no exact English translation for this, I have added a page that features Spanish cuts of pork, so at least you can have a general idea of where it comes from. Presa, pluma and secreto are all cuts that I find difficult to translate.
Cooking instructions below the links…
Until a couple of weeks ago I didn’t even know what pulled pork was, but now I am hooked. Very easy to make, low-fat, low-carb and delicious. This is my first ever pulled pork. I started off using this recipe from FotoCuisine but then realised that I didn’t have any ginger or limes or roasted jalapeños … so I decided to improvise.
Instructions below the links.
[pics and recipe updated – got the hang of it now!]
