Peruvian Alfajores with Manjar Blanco

Peruvian Alfajores with Manjar Blanco Recipe By:Kara Marie Cormier “These are the nectar of the gods. Shortbread cookies with a sweet filling, covered in powdered sugar. Mmm. They are time consuming to make, but always worth it.” Ingredients 2 cups white sugar 3 sticks butter 5 cups cornstarch 2 cups all-purpose flour 4 eggs 3 tablespoons pisco 2 teaspoons vanilla extract 1 teaspoon baking powder 3 tablespoons water, or as needed 2 tablespoons confectioners’ sugar, or as needed Manjar Blanco: 2 (14 ounce) cans sweetened condensed milk 1 (6 ounce) can evaporated milk 1/4 cup brown sugar 1/4 cup confectioners’ … Continue reading Peruvian Alfajores with Manjar Blanco

Saltado de Vainitas (Peruvian Green Beans with Chicken)

Saltado de Vainitas (Peruvian Green Beans with Chicken) Ingredients 1 tablespoon canola oil, divided 3 cloves garlic, minced 2 chile peppers, seeded and diced 1 1/4 pounds chicken, cut into 1-inch cubes 6 tablespoons soy sauce, divided 1 tablespoon ground cumin, divided 1 red onion, halved and sliced 4 roma (plum) tomatoes, cut into eighths 2 (12 ounce) packages frozen French-style green beans, thawed 3 tablespoons white wine vinegar salt to taste 1 cup chopped cilantro Directions Heat half the canola oil in a wok or large skillet over medium-high heat. Saute garlic and chile peppers in hot oil until … Continue reading Saltado de Vainitas (Peruvian Green Beans with Chicken)

Saffron-Scented Lobster Paella

Saffron-Scented Lobster Paella This is an authentic dish from Spain, the exotic flavors will burst in your mouth. Ingredients 2 tablespoons olive oil 16 head-on medium shrimp 1 red onion, diced 2 teaspoons minced garlic 2 cups Arborio rice 5 1/2 cups hot fish stock 1/4 teaspoon saffron threads 1 1/2 teaspoons smoked paprika 1 teaspoon lemon or lime zest 1 tablespoon chopped fresh oregano sea salt to taste 16 mussels, scrubbed and debearded 1 pound red snapper fillets, cut into 1 inch pieces 1/4 pound medium shrimp, peeled and deveined 1 (10 ounce) cooked lobster tail, cut into 1/2-inch … Continue reading Saffron-Scented Lobster Paella

Vegan Paella

Vegan Paella “This is a twist on a Spanish-favorite. Use seitan, tofu, or tempeh to add a protein element. I substituted turmeric for the traditional saffron to cut costs.” Ingredients 2 cups boiling water 1 cup white rice 1 tablespoon olive oil 1 onion, chopped 3 cloves garlic, minced 1 green bell pepper, sliced 1 red bell pepper, sliced 1 tomato, diced 2 cups vegetable broth 1 tablespoon paprika 1 teaspoon salt 1 teaspoon ground turmeric 1 cup peas 1 cup drained and quartered canned artichoke hearts Directions Mix boiling water and rice together in a bowl; let stand for … Continue reading Vegan Paella

Spanish-Style Chicken Stew

Spanish-Style Chicken Stew “A thick, spicy and warming stew for the coldest of winter evenings.” Ingredients 2 tablespoons olive oil 3 red onions, cut into 1-inch cubes 3 cloves garlic, coarsely chopped 1 (28 ounce) can Italian plum tomatoes 1 (15 ounce) can garbanzo beans 2 cups water 2 teaspoons paprika 1 teaspoon crushed red pepper flakes salt and pepper to taste 2 carrots, cut into chunks 1 potato, cubed 4 chicken thighs 4 ounces Spanish chorizo sausage, casing removed, sliced 1/4-inch thick (see note) Directions Heat olive oil in a large saucepan over medium-high heat. Stir in onions and … Continue reading Spanish-Style Chicken Stew

Titaina

Titaina Ingredients 2 tablespoons pine nuts 1 tablespoon cooking oil 1/2 red bell pepper, chopped 1/2 green bell pepper, chopped 1/2 small onion, chopped 1 tablespoon minced garlic 1 (14.5 ounce) can peeled and diced tomatoes, drained 1 (5 ounce) can tuna, drained 1/2 teaspoon white sugar 1/4 teaspoon ground cinnamon 1 pinch ground nutmeg salt and pepper to taste Directions Toast the pine nuts in a dry skillet over medium heat for about 5 minutes, or until fragrant. Remove from heat, and set aside to cool. Heat oil in a skillet over medium heat. Add the red and green … Continue reading Titaina

Avocado and Tuna Tapas

Avocado and Tuna Tapas Recipe By:La Cocina de Redondita “Living in Spain I have come across a literal plethora of tapas. This is a light, healthy tapa that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and vinegars.” Ingredients 1 (12 ounce) can solid white tuna packed in water, drained 1 tablespoon mayonnaise 3 green onions, thinly sliced, plus additional for garnish 1/2 red bell pepper, chopped 1 dash balsamic vinegar black pepper to taste 1 pinch garlic salt, or to taste 2 ripe avocados, halved … Continue reading Avocado and Tuna Tapas

Dill Gazpacho

Dill Gazpacho Recipe By:Amy “A fresh and mild gazpacho that takes advantage of all that summer has to offer. Super easy too. Garnish with a sprig of fresh dill and serve chilled.” Ingredients 6 medium ripe tomatoes, finely chopped 2 cucumbers, peeled and finely chopped 1 onion, finely chopped 1 green bell pepper, finely chopped jalapeno pepper, seeded and minced 1 large lemon, juiced 1 tablespoon balsamic vinegar 2 teaspoons olive oil 1 teaspoon kosher salt 1/2 teaspoon ground black pepper 1/4 cup chopped fresh dill Directions In a large bowl, stir together tomatoes, cucumber, onion, bell pepper, and jalapeno … Continue reading Dill Gazpacho

Spanish Octopus

Spanish Octopus Recipe By:Chef John “Above and beyond the ingredients, the cooking method, or should I say methods, couldn’t be easier. As long as you braise it gently on low heat, until just tender, and then give it a nice sear before serving, you should be in great shape.┬áThis smoky braised octopus is great served with crusty roasted potatoes.” Ingredients 1 yellow onion, coarsely chopped 3 cloves garlic, peeled and crushed 1 large bay leaf 1 1/2 teaspoons smoked Spanish paprika 1 1/2 teaspoons kosher salt 1 tablespoon olive oil 1/2 cup white wine Octopus: 1 (1 pound) piece Spanish … Continue reading Spanish Octopus

Easy Spanish Rice

Easy Spanish Rice Ingredients 2 tablespoons oil 2 tablespoons chopped onion 1 1/2 cups uncooked white rice 2 cups chicken broth 1 cup chunky salsa Directions Heat oil in a large, heavy skillet over medium heat. Stir in onion, and cook until tender, about 5 minutes. Mix rice into skillet, stirring often. When rice begins to brown, stir in chicken broth and salsa. Reduce heat, cover and simmer 20 minutes, until liquid has been absorbed. Continue reading Easy Spanish Rice