Spanish Cuisine

Smoked Green Beans Almandine

1/4 cup chopped almonds
1 tablespoon Mazola Corn Oil
1 pound fresh green beans
2 tablespoons water
1 teaspoon smoked paprika
1 teaspoon minced garlic
1/2 teaspoon thyme
Sea Salt
Black Pepper

Toast almonds in a large skillet until lightly browned, 3 to 4 minutes. Pour into small bowl. Heat oil in same skillet on high heat and add green beans and water. Stir-fry for 2 to 3 minutes. Reduce heat to medium.

Add seasonings and stir well. Cover and cook 3 to 4 minutes until green beans are crisp tender. Season to taste with freshly ground sea salt and black pepper. Makes 6 servings

Spanish Gazpacho Salad

Salad:
1-1/2 cups chopped, seeded tomatoes
3/4 cup diced, peeled cucumber
1/4 cup chopped green bell pepper
1/4 cup chopped green onion
Dressing
4 cups shredded romaine or other lettuce

Dressing:
1/4 cup red wine vinegar
2 teaspoons parsley
1 teaspoon Worcestershire sauce
1/4 teaspoon salt
1/8 teaspoon minced garlic
1/8 teaspoon cayenne pepper
1/4 cup olive oil

For Salad: Combine tomatoes, cucumber, bell pepper and green onion; stir in one-half of dressing. Toss shredded lettuce with remaining dressing; place on serving platter. Mound tomato mixture on lettuce. Garnish with avocado slices and cherry tomatoes, if desired.

For Dressing: In small bowl, combine ingredients, slowly stirring in olive oil. Cover and refrigerate until serving. Makes 4 servings

Sweet Smoked Pork Tenderloin

2 tablespoons brown sugar
2 teaspoons unsweetened cocoa powder
2 teaspoons smoked paprika
3/4 teaspoon ground saigon cinnamon
1/4 teaspoon ground ginger
2 tablespoons olive oil
1/4 cup orange juice
2 to 2-1/2 pounds pork tenderloin

Combine brown sugar, cocoa, smoked paprika, cinnamon, ginger, olive oil and orange juice in a resealable plastic bag. Mix well; add pork tenderloin. Marinate at least 30 minutes in the refrigerator.

Remove pork from marinade; discard remaining marinade. Grill or bake tenderloin for 30 to 45 minutes to desired doneness. Slice and serve. Makes 6 to 8 servings

Thyme and Smoked Paprika Potatoes

6 to 7 (about 2 pounds) potatoes
2 tablespoons Mazola Corn Oil
1 teaspoon thyme
1 teaspoon garlic powder
1/2 teaspoon freshly ground sea salt
1/4 teaspoon fine grind black pepper
1/2 teaspoon smoked paprika

Cut potatoes into bite sized chunks. Heat oil in large skillet. Add potatoes, thyme, garlic powder, sea salt and ground black pepper. Stir well.

Cook on medium heat for 15 to 20 minutes until potatoes are tender and browned, stirring occasionally. Sprinkle generously with smoked paprika. Makes 8 servings

Empanadas

1 tablespoon Mazola Corn Oil
1/2 cup finely diced onion
1/4 cup finely diced green pepper
1/2 pound lean ground beef
1 medium potato, peeled and diced
1/4 cup raisins
1/2 cup beef broth
1/4 cup diced green olives
1-1/2 teaspoon ground cumin
1 teaspoon paprika
1/2 teaspoon fine grind black pepper
1 hard cooked egg, chopped
1 egg, lightly beaten
Unbaked pie crusts, 3 sheets

Heat oil in large skillet. Add onion and green peppers; cook until tender. Crumble in ground beef and cook until nearly cooked through.

Add potato, raisins and beef broth; reduce heat. Cover and cook 10 minutes. Stir in olives, cumin, paprika and black pepper. Continue to cook 5 minutes, stirring occasionally. Remove from heat and stir in egg. Spread on a shallow tray/pan and refrigerate for 30 minutes.

Lightly sprinkle counter with flour and roll each crust to 1/4-inch thickness. Cut in 4-inch circles (can use a small bowl and cut around edges with a sharp knife). Reroll dough scraps.

Lightly brush egg over interior edges of each wrap. Holding wrap in one hand place about 2 tablespoons filling in center of wrap lightly pressing edges to seal. Place on baking tray and seal edges of empanada with a fork. Continue with remaining wraps and filling.

Bake at 400° for 10 minutes, brush with additional egg wash and bake an additional 7 to 12 minutes until browned. Empanada wraps can be found in large grocery stores or Latin markets. For best results, deep fry the empanadas. Makes 30 empanadas

Salsa de Tomate

2 tablespoons olive oil
2 skinless chicken thighs
2 bay leaves
1 cup chopped white onion
1 green pepper, chopped
3 tablespoons chopped italian parsley
1 cup shredded carrots
2 tablespoons minced garlic
1/4 cup dry white wine
1/2 cup sugar
2 cans (28 ounces each) whole tomatoes, undrained, roughly chopped
2 cans (28 ounces each) tomato sauce
1 tablespoon sea salt
1-1/2 teaspoons medium grind black pepper
2 teaspoons oregano

Heat olive oil in a large stockpot over medium-high heat. Add chicken thighs, bay leaves, onion, green pepper, parsley, carrots and garlic. Cook until thoroughly browned, approximately 5 to 7 minutes or until vegetables are tender.

Stir in wine, sugar, chopped tomatoes and tomato sauce. Bring to a boil, reduce heat to low and simmer 30 minutes. Add sea salt, black pepper and oregano leaf. Simmer an additional 30 to 45 minutes; stirring often. Serve over any kind of pasta or gnocchi. Sauce freezes well for future meals. Makes 3-1/2 quarts

Chimichurri Sauce

4 garlic cloves
1/3 cup white wine vinegar
1/2 teaspoon smoked paprika
1/2 teaspoon minced onion
1/4 teaspoon crushed red pepper
1 cup fresh Italian flat leaf parsley
1/4 cup fresh cilantro
1/3 cup Mazola Corn Oil

Place garlic cloves, vinegar, smoked paprika, minced onion and crushed red pepper in a food chopper or processor. Pulse five to ten times to mince garlic cloves.

Add parsley and cilantro; pulse to a coarse chop. Slowly drizzle in corn oil and pour sauce into a serving bowl. Grind Spice Islands Sea Salt and Black Pepper over Chimichurri Sauce to taste. Serve at room temperature with grilled beef, pork or chicken. Refrigerate any leftovers. Makes 1 cup

Grilled Steak with Chimichurri

2/3 cup olive oil
1/3 cup red wine vinegar
2 tablespoons parsley
2 tablespoons minced onion
1 teaspoon salt
3/4 teaspoon oregano
1/2 teaspoon medium grind black pepper
1/4 teaspoon cayenne pepper
1/4 teaspoon minced garlic
1/4 teaspoon crushed red pepper
4 steaks

In a small bowl whisk together oil and vinegar until blended. Whisk in parsley, onion, salt, oregano, black and red peppers and garlic; let stand at room temperature, about 2 hours, stirring occasionally. Serve with grilled steaks, pork chops or chicken. Makes 4 servings

Paella

1-1/2 cups cubed cooked chicken
1 cup cubed fully cooked ham
1/2 cup sliced fully cooked smoked sausage (1/4-inch slices)
1 medium onion, chopped
1 small green pepper, chopped
4 tablespoons olive oil, divided
1/4 cup pimiento-stuffed olives, halved
1/2 cup raisins, optional
1 cup uncooked converted rice
2 garlic cloves, minced
3 teaspoons ground turmeric
1-1/2 teaspoons curry powder
2-1/4 cups chicken broth
1-1/2 cups frozen mixed vegetables

In a large skillet, saute the chicken, ham, sausage, onion and green pepper in 2 tablespoons oil for 3-5 minutes or until onion is tender. Add olives and raisins if desired. Cook 2-3 minutes longer or until heated through, stirring occasionally; remove meat and vegetable mixture from pan and keep warm.

In the same skillet, saute rice in remaining oil for 2-3 minutes or until lightly browned. Stir in the garlic, turmeric and curry. Return meat and vegetables to pan; toss lightly. Add broth and mixed vegetables; bring to a boil. Reduce heat; cover and simmer for 25-30 minutes or until rice is tender. Makes 6-8 servings.