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    You are in: Home / Cookbooks / Our Diners, Winers and Chives Spain/Portugal Cookbook
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    77 recipes in

    Our Diners, Winers and Chives Spain/Portugal Cookbook

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    SPANISH TAPAS RECIPE: This recipe combines the best of the old world, the best of the new world and spices from the far east. Brined olives are available in every tapas bar.

    Recipe #409084

    Acordas are a type of Portuguese traditional soup which are designed to make use of leftovers of the country’s much cherished staple food, stale bread. The Moors, the medieval Arabs who occupied the Iberian Peninsula for nearly 800 years, made copious and imaginative use of stale bread, employing it to thicken, enrich and bulk out everything they could think of. The best kind of bread is a thick crusty bread, like a country bread or peasant bread. Try and not use crustless or thinly crusted types of bread as they don't hold up well in the soup and typically turn to mush.

    Recipe #471989

    This recipe comes from a 1960's newspaper clipping in my grandmother's recipe box. Supposedly the recipe from the restaurant at the Hotel Al Andalus, Torremolinos, Espana.

    Recipe #341907

    SPANISH TAPAS RECIPE: The original Albondiga recipe was Moorish in origin. Now offered throughout Spain, every tapas bar varies the recipe to suit the local tastes.

    Recipe #409058

    Paella is a perfect food for taking on a picnic since it can be enjoyed at room temperature and feeds a crowd. This version has only seafood, no chicken, and no sausages.

    Recipe #460494

    This is a typical rice and chicken dish in Spain, though every family has its own recipe. It is great for company, served with a salad. Though there are a lot of ingredients, this is easy to put together.

    Recipe #418602

    This recipe is from a restaurant called the Grubstake in San Francisco, California which serves a limited list of Portuguese dishes along with traditional diner cuisine.

    Recipe #466013

    SPANISH TAPAS RECIPE: Tapas on skewers are called banderillas in the south and pinchos in the north. This recipe is from a restaurant in the town of Torremolinos, Espana.

    Recipe #349772

    From The Tapas Cookbook. Serves 4-6 as part of a tapas meal. Tip: to peel a tomato, bring a small saucepan filled with water to a lively simmer; using a fork, spear the top of the tomato where the stem used to be and dunk into the simmering water to a count of 10 seconds; remove tomato and being careful not to burn yourself, peel the tomato with a paring knife.

    Recipe #482574

    You take an inexpensive piece of pork season it with a combination of spices and red wine, then slow cook to produce a tender and flavorful meal. In the south of Portugal the meat is cooked directly in the marinade (like this recipe) while some cooks in the north like to marinate the pork up to 2 days then cook it on a rack. Sometimes they slide a tray of cooked rice underneath the roast to catch the juices (the rice will have a strong flavor, not to everyone's taste). Please do not be tempted to use a more expensive cut, such as tenderloin, because it will not have the marbling necessary to keep the meat moist during the long cooking time. Serve with plain boiled potatoes and Portuguese hard rolls to soak up the pan juices.

    Recipe #483232

    Meat on a stick, what's not to love? This uses sirloin, which is marinated, then grilled.

    Recipe #408827

    So simple and so good. This is a dessert that takes just minutes to make and its very healthy. Cooking time is for toasting walnuts.

    Recipe #483647

    Cava is a sparkling Spanish wine and my favorite cheap "champagne." This recipe comes from "Bon Appetit" magazine.

    Recipe #444846

    This Spanish recipe is from a restaurant in Seattle, Washington.

    Recipe #466025

    Posted for ZWT. I found this recipe on Bitchincamero's blog. A note from her : You can make the dough and filling up to 3 days in advance. In fact, the flavors are better when the chicken has had a day or two in the fridge. Assemble and bake just before serving.

    Recipe #370483

    A recipe from Rachael Ray. Only takes 5 ingredients.

    Recipe #475300

    SPANISH TAPAS RECIPE: This tasca (tapas bar) recipe is similar to a Russian Salad served in Greece so you wonder how the Russians ended up in Spain. Probably dates from the Spanish Civil War of 1936-39 when a lot of Russians were helping prop up Francisco Franco.

    Recipe #349748

    SPANISH TAPAS RECIPE: This recipe is from an old newspaper clipping which said the recipe is from a tasca (tapas bar) in Madrid, Espana and is featured in many tapas bar throughout Spain.

    Recipe #349888

    Based on a recipe from Williams-Sonoma’s book, Savoring Spain & Portugal. The intro to the recipe states, “Although escalivar means 'to grill,' many restaurant cooks in Spain roast their vegetables, as it is easier and requires less maintenance. I have joined them.“ I haven’t tried this yet.

    Recipe #370866

    Recipe courtesy Eva Longoria

    Recipe #465597

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