Spanish Style Shrimp and Garlic

Spanish Style Shrimp and Garlic

Gambas al Ajillo

I think the first meal that hit me as “Spanish” is a classic tapa called gambas al ajillo. At that moment I realized it was going to be harder to navigate a Spanish menu than I anticipated. This was quite a surprise to me. I speak and read Spanish passably well. I hardly ever have a problem reading a menu written in Spanish when I am at home in Texas. Well, Spanish in the Americas and Spanish in Spain are two different beasts.

The differences make sense in some ways. There are ingredients in Spain that are not that common in Latin America. They are thousands of miles apart with very different climates. The food traditions share a common root, but many dishes have diverged wildly from their sources. In the case of the word “gambas,” I had never once heard this word until I arrived in Spain. The word has always been “camarón.”

There are Actually THREE Words for Shrimp

So in the United States, we use the word shrimp. On rare occasions, we may say prawn. For most of us, a shrimp is a shrimp. The Spanish have a much deeper love affair with fish and seafood and for them, using one word is not enough. There are three main words, and each one indicates a SIZE of shrimp. The largest version of shrimp is a langostino. Say langostino in Central America or Mexico and you can expect to get a lobster. But in Spain, it is a jumbo shrimp. The next size down and most common is the gamba. This is the average size of shrimp. The size of any shrimp you might find on an American table. The smallest size is camarón. Except if you say camarón to a Spaniard, they have no idea what you mean. It is a gamba. So while in Spain, order gambas.

About the Shells

One thing you take away from this is that shrimp shells bring a lot of flavor to the party. I hate peeling shrimp before I cook them. But, lots of people DO NOT LIKE to deal with the peeling the shrimp when they eat their meal. For me, I love the messiness of it. I love licking all the golden spicy, garlicky, shrimp infused olive oil off my fingers. I take great pleasure in the silky oiliness of it all. Leaving the shell on makes me happy. This may not be a great pleasure for you. You may even serve these to guests. In that case, shell the shrimp before you cook them. Its ok, it is still a delightful little plate of food.

 

Gambas al Ajillo

Spanish Style Shrimp and Garlic (Gambas al Ajillo)

Yield: 4 people

This recipe is a magical combination of shrimp, garlic, olive oil, and chili. I like a squeeze of lemon juice too. Play around with the basics of this, but no matter what it will be tasty and delicious.

Ingredients

  • 1 lb Shrimp, med, shell on
  • 3 cloves Garlic, peeled
  • 1-2 fresno or jalapeño pepper, red
  • 1 cup Olive Oil, EVOO
  • 1 Lemon
  • 1/4 cup Parsley, chopped
  • 1 tsp salt, kosher

Instructions

Prepare all your ingredients

  1. If you are shelling your shrimp, remove the shells, but leave the tails on.
  2. Peel your garlic being careful to keep them whole. If you have a mandolin use it to slice your garlic, this will give you lovely even slices. If you don't have a mandolin slice the garlic with a knife. Try and slice the garlic as thinly and evenly as you can.
  3. Do the same with your red chili.

Cooking

  1. Heat the olive oil in a cast iron skillet on med heat. When the olive oil is shimmering, add the chilis, the slices of garlic, salt, and the shrimp into the oil. Distribute the ingredients evenly. Cook for 5-8 minutes until the shrimp are opaque and pink.
  2. You want to keep an eye on the garlic and the chilis while they are cooking. You want the garlic slices to be crispy and golden. Do not let them burn. If they burn, they will be bitter and gross. Once the garlic turn golden and crispy remove them from the pan. When they are all the ingredients finish cooking, transfer everything into a serving dish. 
  3. You can serve everything in one big bowl and let people tuck in and help themselves. For a slightly more elegant experience divide into four separate plates. Make sure each serving gets plenty of garlic and chili. Sprinkle everything with parsley and serve. Don't forget to have plenty of good bread on hand so people can mop up the oil. You won't want to waste a bit of that golden, garlic infused oil.

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Snackable Bites August 6, 2018

Snackable Bites August 6, 2018

Hi Y’all! Its this week’s installment of food and wine-related media we think is worth your time. We have a Texas wine you will love, disturbing news about how poultry processing is impacting the health of workers, and a quick lesson in Spanish sauces! Think we missed something or that we got it wrong? Want to fan-girl and boy with us? Let us know in the comments!

One of Our Favorite Wines Gets a Shout Out!

If and when people think about Texas wine they usually think of William Chris. This winemaker is a sommelier darling but not that well known to the average wine drinker. We are thrilled to see that Brian Freedman at Forbes.com chose their Pétillant Naturel Rosé 2017 as one of their wines of the week! Check out his full write up. We couldn’t agree more with his assessment!

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Black Chefs all over the country are just beginning to get the recognition they should have gotten all along. While a select few have begun to win James Beard Awards and other accolades others still struggle against bias in the workplace. Check out what some chefs are doing to bring awareness to their food and the contributions they make in the kitchen. If nothing else make a list of these notable chefs and eat their food! If one of them is not in your area, well I promise you there are some under appreciated black chefs in your own area waiting to serve you a delicious meal.

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Tapas, Pintxos: Spanish Small Plates

Tapas, Pintxos: Spanish Small Plates

Tapas is Synonymous with Spanish Food

I bet you automatically think “tapas” when you think of Spanish food. Here in the U.S., we have come to think of tapas as the whole category of small plates of food from Spain. Sometimes they don’t even need to be Spanish. Sometimes tapas just means the restaurant serves small portions and encourages sharing. It’s pretty simple. Things get much more confusing when you try to eat tapas in Spain. Have you heard of pintxos?

What are Tapas?

Tapas might mean that you get a slice of cheese or a little bowl of olives when you order your glass of wine or beer. Sort of like chips and salsa appear as if by magic at a Tex-Mex restaurant here in Texas. It’s automatic. Complimentary tapas accompanying your drink order used to be the norm in Spain. In some places, like Andalucia and in more rural areas, this is still true. These days though, it can mean ANY small plate of food, which means ANYTHING can be a tapa if it is a small enough serving. It is more a style of eating than a type of food. It’s my favorite way of eating, btw. Order one as a quick, delicious snack or order several as a full meal to share with your friends. To my mind, there is no better way to eat.

What are Pintxos?

Matters get a bit more confusing when you head north. There you will see small plates referred to as pintxos or pinchos. You will often see the term used instead of tapas and in the same way. This type of small plate originated in the Basque country. Initially, it described small bites on skewers. These days many people use the word pintxo/pincho like we Americans use the word tapas. It might specify a type of tapas or the whole category, so context matters. Did someone ask you if you want a pintxo? Is there is a pintxo specific chalkboard posted in the bar? Expect food on a skewer. Did someone tell you she LOVES pintxos? They mean the whole category. I know… confusing.

A La Plancha: Griddled Things

More of a cooking method than a category many small plates begin on the plancha. This cooking method involves placing food on a screaming hot sheet of metal. The plancha is not dedicated to meats either. Anything can go on the plancha. It could be steaks, fish, mushrooms or red peppers. Everything is more delicious when cooked on the plancha! Once cooked the items might find themselves on a skewer or as part of a montadito (see below). The possibilities are endless!

Habas: Beans

The Spanish love of beans becomes clear once you spend any time in Spain. In Spring expect small sweet peas and all sorts of beans that only appear when they are at their peak. These beloved green peas, favas, and spring legumes are anything but humble. They are key components in refreshing cold salads in the spring and summer. When the weather cools, you will find their dried cousins in a hearty warming braise. They often come served in small ceramic cazuelas that are typical of the Spanish table.

Estofados: Stewed and Braised Things

Other items you might find in a cazuela are a variety of long-cooked foods like braised oxtails or a fish stew.

Fritos: Fried Things

Here in the US, we fry many, many things. Generally, fried fish fillets, fried potatoes or fried chicken. Well, let me introduce you to the world of Spanish fried foods! How about a little cup of golden crispy artichoke leaves with a side of light yellow, creamy lemon aioli? Or would prefer a small plate of croquetas de bacalao? Delightful little golden brown balls of deep-fried salt cod and cheese. Even more traditional, a plate of tiny whole fish breaded and deep-fried. Spaniards eat them in one or two bites with an accompanying ale. Why yes please, I would like that very much!

Ensaladas: Salads

These small plated salads are usually light on lettuce, but big on flavor. You might get a plate of paper-thin shaved mushrooms with a light vinaigrette. Or a plate of roasted beets and fresh apple dressed in with sherry vinegar and fresh herbs. Spanish salads are always delicious. You will never receive a dull plate of iceberg lettuce and sliced tomato!

Pintxos: Things on Skewers

Most often found on plates on the bar. These cold but delicious little creations are a sight to behold! Imagine, a creamy white and yellow deviled egg topped with a curled pink and white striped shrimp. Now envision that shrimp wrapped around a thin, leaf-green pickled Padron pepper. Then it is all held together with a small bamboo skewer called a “palillo.” Right next to that pintxo there is a little white plate. On it is a stack of purple caramelized shallots. The shallots sandwich a creamy white square of idiazabal cheese. The whole dish is also drizzled with a sherry vinegar reduction. Beautiful right?

Montaditos: Things on Toast

You can find these lovely little bites on most bars waiting for hungry diners to snatch them up. These small bites are no less gorgeous and creative than their skewered counterparts! Imagine, an oval of golden toast spread with herbed creme fraiche. Then draped with a dark green arugula leaf. On top of the arugula, a bright red roll of seared beef. The entire bite crowned with a dollop of onion jam. Next to it, you see a lovely little piece of rustic bread topped with a pale pink and white mixture. Take your first bite. You will taste salty, diced Jamon Iberico (Spanish cured ham) mixed into crème fraiche. No matter how complex or straightforward Montaditos are both beautiful and delicious.

Bocadillos: Little Sandwiches

Here in the US, we call these sliders. They are oh so much more than that! Like all sandwiches, bocadilloas are anything and everything between two slices of bread. Some are as simple as a few slices of chorizo on bread rubbed with ripe, deep red summer tomato. Others are elaborate sandwiches stacked high with fruit, cheese, ham, and honey.

Sopas: Soups

Warm or cold, the Spanish love their soups. The most famous of which is cold tomato soup (gazpacho) Their cold soups don’t stop there though. You might get an icy cold shot of white asparagus, and potato soup. You are likely to encounter sweeter versions. Enjoy a lovely pale orange melon soup sprinkled with chili flakes and topped with a piece of crispy ham. If the weather is colder, your little shot of soup might be a bit of creamy, briny, clam chowder. These little shots of soup pack a lot of intense flavor into a small package.

Racion: A small plated item

Raciones are never on the bar. They are always on a chalkboard at the bar or on the menu. Raciones are usually items from the kitchen. Always hot, and in my experience always the best things on offer. These are not colorful, beautiful, plated, and presented items. For the most part, they are brown. Don’t let that stop you. What they lack in color and visual flair they make up for in flavor. Raciones can be ensaladas, estofadas, risottos, and more.

Albondigas: Meatballs

These might contain meat like lamb, pork, beef or even fish! They include breadcrumbs and egg and are usually floured and then fried. They might come sprinkled with parsley and covered with a gravy or a mustard sauce. If you are in southern Spain, you might see these listed as almondingas or almondiguillas.

Conservas: Preserved Things

Unlike canned foods here in the U.S., Spanish conservas are high gourmet fare. You will find tuna, razor clams, sardines, mussels, octopus, and more. Preserved and canned in various ways including salt, oil, vinegar and even sea water. Conservas are not mass canned for the sake of economy. Instead, the preservation process is a careful craft. The people that can these foods consider, each element of the process to achieve the best flavor. Conservas are beloved in Spain. So much so that there are even bars the specialize in conservas.

As you can see Spanish small plates are as varied and diverse as Spain itself. No matter what you call them they represent one of the most beloved of Spanish traditions good times with friends and family!

Resources:

If you are interested in finding out more about Spanish small plates, I highly recommend Gerald Hirigoyen’s “Pintxos: Small plates in the Basque Tradition” and Simone and Ines Ortega’s “The Book of Tapas.”

 

Buy Now!

I will earn a small commision on some of the products on this page if you purchase through my link. I have only recommended products I know and love. I have not recieved anything from these companies for free.

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Snackable Bites August 6, 2018

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Hi y’all! It’s another installment of our weekly roundup of food and wine news we think is worth your time. Each week we read, listen, and watch podcasts, books, essays, movies and more. Then we share the stories we find most interesting with you. Think we missed something special? Want to fan-girl and boy with us? Let us know in the comments!

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Red Chili Chicken Enchiladas

Red Chili Chicken Enchiladas

We Love Chicken Enchiladas

Tim is a huge fan of enchiladas. If we go to a Tex-Mex restaurant, I know exactly what he is ordering. That enchilada special is hard to resist! If you have spent more than a day in Texas, you know, we love our Tex-Mex. Listen, I have lived all over. I’ve lived in Latin America. I’ve lived in Southern Florida. I’ve lived in Chicago. The place I have lived the longest is in Texas. There is not a single person in my family that has any roots in Mexico, but Tex-Mex food is in my blood. There is no more iconic Tex-Mex dish than enchiladas.

The search for the perfect restaurant enchiladas is never-ending. All Texans have an opinion about which restaurants make the best ones. They don’t get made at home all that much, and it makes me sad, but many homemade enchiladas aren’t that great. In my opinion, there are a couple of reasons for these tragic enchilada dinners.

1. Most people use canned enchilada sauce.
2. Most people aren’t picky enough about their tortillas.

The nice thing is that it is easy to have a delicious chicken enchilada dinner at home.

The Secret to Better Chicken Enchilada Dinners

The simplest way to get delicious results is to start with quality ingredients. So that means homemade enchilada sauce. (I promise this is EASY to make) You will also need good tortillas without any added ingredients. The best tortillas are nothing more than masa and water. So when you are buying tortillas look for a brand that has the LEAST amount of ingredients possible, 3-4 MAX. No manufactured tortilla will be 100% free of additives. Don’t cut corners on these two things. Enchiladas are just tortillas in a chili sauce. So no matter what else you include these two things have to be great.

Ok, now let’s get started.

Enchilada Sauce

I prefer a combination of chilis. Each chili adds a depth of flavor and complexity to that the sauce. This complexity pays off for you in the final dish. Remember, enchiladas are simple food. There aren’t very many elements so the more attention you pay to each detail the better. My preferred combination of peppers is Ancho, Pasilla, and Guajillo.

The Chilis

Ancho chilis: Dried poblano peppers. They are deep also black brown and super wrinkled. They bring some plumy-raisiny flavors to the party and a little bitterness. As far as heat goes, they are usually medium hot.

Pasilla chilis: Sometimes called chile negro. They are a bit smoother in texture than anchos and tend to be longer and skinnier. They are smokey and have a light citrusy flavor with medium heat. Sometimes stores will mislabel pasillas as anchos. Look at them carefully before purchasing.

Guajillo chilis: These chilis are narrow and smoother in texture than the ancho and the pasilla chili. They have a sweet, mild heat, are a little tannic, with hints of pine, berries and light smoky undertones.

The above is my favorite combination, but play with the combinations and see what you like!

The Method

I learned this method for enchilada sauce in Diana Kennedy’s wonderful Mexican cookbook “My Mexico.” Using this method, you soften and blending your peppers with a little water, salt and garlic. Then you fry and simmer the sauce. It’s super simple and well worth the effort. You can make this sauce up to a week ahead. Work ahead and make your sauce on the weekend. Then you can assemble and bake your chicken enchilada dinner any night of the week.

Use two ancho chilis, one pasilla, and one guajillo. Remove the stem end and shake out all the seeds. Tear the peppers into pieces and put in a saucepan with enough hot water to cover. Put the pan on medium high heat and bring to a simmer. Simmer for five minutes. Turn off the heat and soak an extra 5 minutes.

Remove the chilis from the water and drop into a blender jar with one garlic clove and one cup of water.

Blend until perfectly smooth.

Heat a cast iron skillet on medium heat add one tablespoon of lard (seriously use lard here. Get good quality lard from pastured pork. I like Fatworks)

Let it melt and heat then pour in the chili mixture. At this point, taste it. It will seem sharp and bitter. Use this as a baseline to determine when you think the sauce has cooked through enough. Let it fry for 3-5 minutes and taste it again. Notice how the sharper flavors have softened a bit. Add a pinch of kosher salt, stir it in and taste. Add more salt if needed. Then add another cup of water and allow the sauce to cook for another 5-10 minutes. Try again and add more salt if needed. Continue to simmer the sauce reduces by half. Reduce for less time if you prefer a thinner sauce. Total simmer time will be close to 30 minutes give or take.

The Filling

Use leftover roast chicken or a grocery store rotisserie chicken. Shred the chicken and set aside, you will need 2 cups of shredded chicken.

Dice 1/4 of a medium onion into small dice. If you don’t have onion, you can use green onion (2) or shallot (1) here too. Whatever member of the onion family you have handy, use it. Put the diced onion into a small bowl and add a pinch of kosher salt and soak in cold water for 5-10 minutes. Drain and add to the bowl with the chicken. Add 2-3 tablespoons to the enchilada sauce and 1/2 cup of grated cheese to the chicken and onion mixture. Stir until combined.

Assemble and Bake Your Chicken Enchiladas

Preheat your oven to 450F. In a separate frying pan, heat corn oil on medium-high heat. Place one tortilla in the oil. Make sure the oil is hot enough the tortilla sizzles when you touch the oil. Fry for 30 seconds, flip and fry for another , 30 seconds. Set aside and repeat with the rest of the tortillas.

NOTE: Do not let them get crispy or brown. You want the tortillas pliable, not breakable.

Grab a baking dish large enough for ten rolled enchiladas. Take your first tortilla, add one or two tablespoons of chicken filling roll the tortilla and add to the pan. Repeat with the rest of the tortillas until the pan is full. Ladle the enchilada sauce over the rolled tortillas evenly. Top with remaining shredded cheese.

Put the dish of chicken enchiladas in the oven and bake for 20 minutes. Remove when you see bubbly melted cheese that is beginning to brown.

Serve with rice and beans and a small salad if you are feeling healthy!

Red Chili Chicken Enchiliadas

Red Chili Chicken Enchiliadas

Yield: 4 people

Step up your enchilada dinner. Make your own enchilada sauce! Made of a delicious combination of Ancho, pasilla and guajillo chilis you will never want canned enchilada sauce again. 

Ingredients

Enchilada Sauce

  • 2 Ancho chili
  • 1 Pasilla chili
  • 1 Guajillo chili
  • 1 clove Garlic
  • 2 cups Water
  • 1 Salt, Kosher
  • 1 tbsp Lard

Enchiladas

  • 2 cups Chicken, shredded
  • 1 cup Enchilada sauce
  • 1/4 Onion, diced
  • 1 tsp Salt
  • 10 Corn Tortillas
  • 1 cup Cheddar, shredded
  • 1 cup Monterey Jack, shredded

Instructions

Enchilada sauce

  1. Use two ancho chilis, one pasilla, and one guajillo. Remove the stem end and shake out all the seeds. Tear the peppers into pieces and put in a saucepan with enough hot water to cover. 
  2. Put the pan on medium high heat and bring to a simmer. Simmer for five minutes. Turn off the heat and soak an extra 5 minutes.
  3. Remove the chilis from the water and drop into a blender jar with one garlic clove and one cup of water.
  4. Blend on until perfectly smooth.
  5. Heat a cast iron skillet on medium heat add one tablespoon of lard (seriously use lard here. Get good quality lard from pastured pork. I like Fatworks) 
  6. Let it melt and heat then pour in the chili mixture. At this point, taste it. It will seem sharp and bitter. Use this as a baseline to determine when you think the sauce has cooked through enough. 
  7. Let it fry for 3-5 minutes and taste it again. Notice how the sharper flavors have softened a bit. Add a pinch of kosher salt, stir it in and taste. Add more salt if needed.
  8. Then add another cup of water and allow the sauce to cook for another 5-10 minutes. Try again and add more salt if needed. Continue to simmer the sauce reduces by half. 
  9. Reduce for less time if you prefer a thinner sauce. Total simmer time will be close to 30 minutes give or take.

Filling:

  1. Use leftover roast chicken or a grocery store rotisserie chicken. Shred the chicken and set aside, you will need 2 cups of shredded chicken. 
  2. Dice 1/4 of a medium onion into small dice. If you don't have onion, you can use green onion (2) or shallot (1) here too. Whatever member of the onion family you have handy, use it. Put the diced onion into a small bowl and add a pinch of kosher salt and soak in cold water for 5-10 minutes. 
  3. Drain the onions and add to the bowl with the chicken. 
  4. Add 2-3 tablespoons to the enchilada sauce and 1/2 cup of grated cheese to the chicken and onion mixture. Stir until combined.

Assemble and Bake

  1. Assemble and Bake
  2. In a separate frying pan, heat corn oil on medium-high heat. Place one tortilla in the oil. Make sure the oil is hot enough the tortilla sizzles when you touch the oil. Fry for 30 seconds, flip and fry for another 30 seconds. Set aside and repeat with the rest of the tortillas. 
  3. NOTE: Do not let them get crispy or brown. You want the tortillas pliable, not breakable. 
  4. Grab a baking dish large enough for ten rolled enchiladas. 
  5. Take your first tortilla, add one or two tablespoons of chicken filling roll the tortilla and add to the pan. Repeat with the rest of the tortillas until the pan is full. 
  6. Ladle the enchilada sauce over the rolled tortillas evenly. Top with remaining shredded cheese.
  7. Put the dish of enchiladas in the oven and bake for 20 minutes. Remove when you see bubbly melted cheese that is beginning to brown.
  8. Serve with rice and beans and a small salad if you are feeling healthy!

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