The Spanish Cuisine Experiment

As I keep researching cuisine from around the world, it quickly is becoming more and more difficult not only to pick a country to blog about next, but choose a few dishes as well. Just as in the United States, one country's cuisine from region to region can vary dramatically. Here in Buffalo we are big on wings. We don't call them chicken wings. We frown on people who do. Most of us have never eaten a fried pickle, but go to New Orleans and it's on every lunch menu. So of course, is a culinary trip through Spain, consisting of a variety of dishes, differentiated by climate, geography and culture. There is an abundance of seafood dishes reflecting the country's maritime roots. 

For this experiment, I'm going to prepare a few appetizers. I'm doing this for three reasons, because snacks are awesome, Spain is big on appetizers ("tapas"), and because once again I had all of the ingredients in my kitchen already except for a green bell pepper (grrr...I have them in my garden, but their not ready yet). Tapas bars are springing up everywhere in the U.S., so I hope you enjoy the two dishes and two accompanying sauces I have chosen and visit a tapas bar near you. 

In Spain lunch is traditionally served between 1-3pm and dinner between 9-11pm leaving a significant time between work and dinner. Spaniards therefore often go bar-hopping and eat tapas before dinner. Tapas are often a weekend treat as well to enjoy while socializing before lunch proper at home.

Tapas is the name of a wide variety of appetizers or snacks served in Spanish Cuisine. According to legend, the tapas tradition started when King Alfondo X of Castile recovered from an illness by drinking wine with small dishes between meals. After his health improved, the king ordered that taverns would not be allowed to serve wine unless accompanied by a small snack or "tapa" (cite needed, but a cool story). Patatas Bravas are to tapas bars in Spain, what chicken wings are to sports bars in the U.S. They are commonly served with a dark tomato sauce and/or allioli (Spanish aioli). Many modern alioli's contain eggs, but traditional Catalan allioli is just garlic and oil in a mortar and pestle.

This allioli recipe does contain raw eggs. Don't freak out. If you are healthy and use fresh eggs your chance of getting sick is very slim....super slim. I've made garlic aioli quite a few times, so I'm used to the idea. Once you make it, it should be refrigerated and eaten in 2-4 days.

Croquetas de Jamon (ham croquettes) are also very popular in tapas bars, perfect in the afternoon with a glass of beer or wine. You can make the dough ahead of time and freeze it and then when you are ready to make them, just take them out of the freezer, coat 'em and pop them into the frying pan.

I had the Croquetas de Jamon mix cooling in in the refrigerator while I made the sauces. I originally halved the red sauce recipe, but that didn't work to well in the blender for me until I added a bit of water. No one, but us will know, but I do have a few chunks of green pepper in the sauce. I adjusted the recipe back so you don't have the same problem.

The allioli tasted terrible and not garlicky at all, but while cleaning the blender, both cloves of nick-free garlic fell into the sink....sigh....this is not going well. I put two new cloves in a garlic press and mixed them into my already prepared allioli, because I just don't like to waste food.

The potatoes took a lot longer in the frying pan than stated in the recipe below, but other than that it was straightforward and easy to prepare.

Review: The allioli was disgusting, which was my fault completely. I'm not going to say anything more about that except the word experiment is in the title of my posts. This isn't the "Crykyt is a Great Chef" blog and very few of the initial recipes on here will be anything I have prepared before, unless I haven't posted in a while and don't have the time to do the research.

The patatas bravas with the red sauce was phenomenal and had a pleasant but not overpowering warm kick. My husband was pleased to have an alternative accompanying sauce to standard dipping sauces here like ranch, mayo or ketchup and I absolutely agree.

The Croquetas de Jamon were surprising to bite into. I don't know what I was expecting, but it wasn't an almost mashed potato & ham. The olive oil was overpowering and the nutmeg just a bit strange to my palette. My husband said they were fine and then said they were good. He's still eating them as I type. They just aren't for me, I suppose.

So I'm sorry Spain. I'll hit you up again and hopefully then do justice to your cuisine. This time I missed the mark. Have a wonderful weekend everyone. This weekend is The Taste of Buffalo Festival, where we buy tickets and exchange them for food at hundred or so local restaurant vendors, It's a great way to see who is doing what and trying new things. Who know's maybe I'll get some more inspiration for my next post.  

PATATAS BRAVAS

Ingredients:

2 cups of 1" irregular shaped peeled white (baking) potatoes

1/2 T butter

1 t olive oil

1/8 t salt

pinch or two of ground red pepper or 1/2 diced chili pepper

1 clove minced garlic

Red Sauce:

1 tsp olive oil

1 C diced onion

1 C diced green bell pepper

1/4 tsp salt

pinch or four of ground red pepper

8 oz can of tomato sauce

parsley (optional)

Directions:

1. Place the potatoes in a saucepan and cover with water. Bring to a boil and cook 1 additional minute. Drain well.

2. Heat a nonstick skillet over medium heat. Add butter and olive oil & swirl to coat the bottom of the pan. Add potatoes & saute 8 minutes or until browned, stirring twice. Add the salt, red pepper and garlic & saute for 1 additional minute. Remove from the pan and keep warm.

Note: For the crispest potatoes, stir only every two or three minutes; frequent stirring can damage them.

RED SAUCE (ingredients above)

Add the oil to a heated pan to coat and ad the onion and bell pepper. Saute about 5 minutes or until tender, stirring frequently. Add the salt, red pepper and tomato sauce and bring to a simmer. Cook for 1 minute. Pour the mixture into a blender (remove the center piece and place a clean towel over the top of the lid to allow the steam to escape). Blend til smooth.

Note: If you like fiery food, use more red pepper in the sauce. 

ALLIOLI

1 small egg

1 C extra-virgin olive oil

2 cloves peeled and pressed or finely minced garlic

1 tsp sherry vinegar or fresh lemon juice (I used fresh lemon juice)

salt to taste

1. Throw everything but the oil in a food processor or blender. Add 2 T of oil and mix at high speed until everything is fully pureed into a paste.

2. Little by little add the oil as you continue to blend on high speed. If it appears too think when you begin adding the oil, add a tsp of water to loosen the sauce. Once everything is thick and creamy, salt to taste. 

CROQUETAS DE JAMON

Ingredients:

1/2 C chicken broth

1/2 C olive oil

3/4 C flour

1 1/2 C milk

1/2 tsp nutmeg

dash of ground pepper

1/2 C very finely hand-minced ham

2 eggs, lightly beaten with 2 teaspoons water

bread crumbs for coating

olive oil for frying

Preparation:

Note: Make sure that the ham if very finely minced, so it can be mixed thoroughly with the dough.

1. Heat the 8 Tbsp olive oil in a small saucepan on medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk and the chicken broth, stirring without stopping. Add nutmeg, salt & pepper to taste. Cook over medium heat, stirring constantly, until the sauce is thickened and smooth.

2. Add the minced ham and continue to cook for about 2-3 minutes on low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary.

Allow to cool for 5-10 minutes and refrigerate at least 3 hours until mixture is cold. If you are preparing a day

or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes.

TIP: If the mixture is spread out in a thin layer on a flat dish, you will need to refrigerate it for less time. A large glass baking dish works well.

3. Pour the bread crumbs into a small, wide bowl. Beat the eggs with water in a small, wide bowl. Cover your

hands in flour, then divide the mixture into 1-inch balls or logs and set on a plate so that they are not touching. Pour enough olive oil in a medium to large frying pan to cover 1/2 inch deep. Heat the olive oil for frying to about 355F degrees. Dip the croquettes in the beaten egg and coat with crumbs by rolling in bowl.

4. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.

If croquettes will not be served immediately, place in a warm oven (200 degrees) for up to 30 minutes.

If you prefer, you can use a deep-fryer to fry the croquettes. Be sure not to over-cook them!