Pesto Lasagna

These are the Manchengo Cheese wrapped in Serrano Ham with Fig Preserves.

The Pesto Lasagna came next:

Pesto Lasagna

 

For the pesto:

~30-40 large basil leaves

1 1/2 cups of pine nuts

2 cups EVOO

1 cup Parmesan cheese

In a blender combine the nuts, cheese, Basil leaves and 1 cup of the olive oil. Blend and stir until the mixture slowly comes together. Add more olive oil as necessary until the mixture still has a bit of a crunch. Serve over pasta.

For the pasta:

 3 cups flour

3 eggs, beaten

1/2 cup water

In a large mixing bowl combine the flour and eggs. Blend slowly with a paddle attachment until the mixture begins to come together, adding water as necessary. Form into a ball and wrap in Saran Wrap. Let the dough rest. Roll out the dough and cut into lasagna strips.

Wild Mushrooms with Quail Eggs

Mushrooms with Fried Quail Eggs

 

1 lb. trumpet mushrooms, sliced thickly

1/2 lb. portabella mushrooms (baby bellas), sliced thickly

EVOO

Salt

3-4 Quail eggs

Pour a little olive oil into a large skillet to heat. Add the mushrooms and cook completely. Sprinkle with salt and set aside.

Fry the quail eggs in a little olive oil. Break-up and serve over the top of the mushrooms.

Pork Empanadas

Pork Empanadas

 

1 lb. ground pork

2 T. tomato paste

1 cup cubed tomatoes with liquid

2 T. minced onion

2 T. minced garlic

1 medium red potato, cubed very tiny

1 tsp. fresh oregano

EVOO

Salt, pepper

Sauté the onion and garlic in a little EVOO until clear. Place the ground pork on top of the vegetables and cook until browned. (Drain if necessary.) Add the tomato paste and cubed tomatoes. Stir until completely blended. Add the oregano and potato and cover the skillet and simmer to cook the potatoes through. (about 15-20 minutes) Salt and pepper to taste.

For the pie crust:

3 cups flour

2 sticks of butter

4-5 T. ice cold water

1/4 tsp. salt

2 T. sugar

Mix the flour salt and sugar in a food processor. Add the butter and pulse until the flour just begins to stick together. (It will form into small beads.) Add the ice cold water and pulse just until the dough begins to come together. Refrigerate for at least an hour. Roll out dough and cut into 3-4" circles. Fill the empanadas and refrigerate again. (or freeze at this point) Fry until golden brown. Serve immediately.

Potato Tortilla

Potato Tortilla

 

3 medium red potatoes

1/2 medium onion, minced

4 large eggs, beaten

EVOO for frying

salt

Peel   potatoes and cut into thin slices. Season with salt. Fry the potatoes with the onion until tender without becoming golden over low heat. Drain off oil. Cool.

Beat eggs in a bowl, add potatoes and onion. Stir well without breaking up the potatoes. Pour 2 T. oil into a 6-8" skillet. Cook over lower heat until the eggs cook on one side. Flip the omelet and cook on the other side until done. Serve immediately.

Pimento Patron

Fried Sweet Peppers

 

2 cups whole sweet peppers

1 cup EVOO

Kosher Salt or Sea salt

Wash the peppers and dry completely. Heat a large skillet and pour the olive oil into the center of the skillet. Heat the oil. Add the peppers and blister on all sides. (the peppers will turn white on the outside when they are ready.) Toss the peppers so that they blister on all sides. Drain and sprinkle with salt. Serve immediately.

Spanish Chorizo Croquettes

Spanish Chorizo Croquettes

 

4 T. flour

3 T. European butter

1 cup cream

1/4 cup Manchengo cheese, cubed very tiny

1/3 cup Spanish chorizo, cubed very tiny

Melt the butter in a small heavy-bottomed sauce pan. Whisk in the flour and cook for 30 seconds. Add the cream and whisk until completely blended. Take off the heat and fold in the cheese and chorizo. Pour the sauce on a plate to cool for about an hour. Shape into 1" balls. Cool again if necessary. Roll in an egg wash (beaten eggs and cream) and breadcrumbs. Refrigerate until time to cook.

Pour vegetable oil into a heavy-bottomed saucepan. Fry the balls until golden brown. (about 2-3 minutes depending on how hot the oil is) Serve immediately.