FANDANGO Catering's Spanish cooking class at Rice University on May 8 was a huge success, with 50 participants. The culinary histories of the dishes prepared in class were interspersed with the demonstrations and tastings, Spanish music, and a social period at the end. As they say, a good time was had by all!
Here are two of the recipes from the class, with the region in parentheses:
Solomillo de cerdo a los dos pimentones/Pork Tenderloin with Sweet and Hot Spanish Paprika (Galicia)
Serves 4
5 garlic cloves, minced
1 bay leaf, crumbled
2 tbsp. minced fresh parsley
1 ½ tbsp. fresh oregano
¼ tsp. Kosher salt
5 tbsp. olive oil
1 tbsp. Spanish sweet paprika
½ tsp. Spanish hot paprika
3 tbsp. dry white wine
Two ¾ lb. pork tenderloins
1 small onion, slivered
Chicken broth (if needed)
In a mini processor, mash to a paste the garlic, bay leaf, parsley, oregano, and salt. Stir in oil, sweet and hot paprikas, and wine, transfer to a glass pie plate or shallow casserole, add the meat, and turn to coat with the marinade. Cover and refrigerate for 3 days, turning occasionally.
Preheat oven to 375º. Remove meat from refrigerator, scatter in onions, and transfer to oven. Cook until meat is done, 25-30 minutes, or until it reaches internal temperature of 160º, adding a little chicken broth if it dries out.
While pork is cooking, prepare the Orange-Cream Sauce.
Remove pork, cut at an angle in ½ inch slices, and spoon on first meat juices and then Orange-Cream Sauce, decorating with the julienned orange strips.
Salsa de naranja y nata/Orange-Cream Sauce (Aragón)
Serves 4
Zest of ½ orange, orange part only, julienned
½ cup freshly squeezed orange juice
½ cup heavy cream
Kosher salt
Freshly ground pepper
1 ½ tbsp. Butter
½ cup chicken broth
Blanch orange zest for 5 minutes in boiling water; drain.
Serves 4
5 garlic cloves, minced
1 bay leaf, crumbled
2 tbsp. minced fresh parsley
1 ½ tbsp. fresh oregano
¼ tsp. Kosher salt
5 tbsp. olive oil
1 tbsp. Spanish sweet paprika
½ tsp. Spanish hot paprika
3 tbsp. dry white wine
Two ¾ lb. pork tenderloins
1 small onion, slivered
Chicken broth (if needed)
In a mini processor, mash to a paste the garlic, bay leaf, parsley, oregano, and salt. Stir in oil, sweet and hot paprikas, and wine, transfer to a glass pie plate or shallow casserole, add the meat, and turn to coat with the marinade. Cover and refrigerate for 3 days, turning occasionally.
Preheat oven to 375º. Remove meat from refrigerator, scatter in onions, and transfer to oven. Cook until meat is done, 25-30 minutes, or until it reaches internal temperature of 160º, adding a little chicken broth if it dries out.
While pork is cooking, prepare the Orange-Cream Sauce.
Remove pork, cut at an angle in ½ inch slices, and spoon on first meat juices and then Orange-Cream Sauce, decorating with the julienned orange strips.
Salsa de naranja y nata/Orange-Cream Sauce (Aragón)
Serves 4
Zest of ½ orange, orange part only, julienned
½ cup freshly squeezed orange juice
½ cup heavy cream
Kosher salt
Freshly ground pepper
1 ½ tbsp. Butter
½ cup chicken broth
Blanch orange zest for 5 minutes in boiling water; drain.
In a saucepan combine the orange juice, ½ cup chicken broth, cream, salt, and pepper to taste and boil down to half. Stir in the butter and orange julienne strips. Reserve.
Next time: More recipes from the cooking class
Kristina Ríos de Lumbreras, Ph.D.
Partner, Director of Sales & Operations
FANDANGO Catering
(281) 796-9841
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