4 posts tagged “manchego”
Spanish Sloppy Joes
Yield 4 servings
2 tablespoons extra-virgin olive oil
1 pound ground beef sirloin
6 large cloves garlic, finely chopped
1 medium onion, chopped
24 medium-sized mushrooms, crimini or white, chopped
Coarse salt and lots of black pepper
1/2 cup dry sherry
2 tablespoons Worcestershire sauce
1 14-ounce can tomato sauce
4 crusty rolls, split
2 tablespoons butter, softened for easy spreading
A handful of flat-leaf parsley, chopped
A wedge of manchego cheese, for shaving
Heat a deep skillet over medium-high heat with olive oil. Add beef and deeply brown, 6-7 minutes, breaking it up into pieces with a wooden spoon. Add garlic, onions and mushrooms, and cook until mushrooms are dark and onions tender, 7-8 minutes. Season with salt and pepper, then add the sherry to deglaze the pan. Scrape up the brown bits from the bottom of the pan and reduce liquid, 1 minute. Add Worcestershire and tomato sauce, and stir to combine. Reduce heat to low and cook 5 minutes more. Preheat broiler.
Spread rolls with softened butter and sprinkle heavily with parsley. Toast rolls until charred at edges. Top roll bottoms with sloppy mixture and some shaved manchego cheese. Set roll tops in place and serve.
Chorizo-Potato Frittata
Yields 6 servings
3 tablespoons extra-virgin olive oil
1/4 pound chorizo, casing removed and chopped
2 large white boiling potatoes, cut in half and thinly sliced
1 small onion, thinly sliced
4 cloves garlic, chopped
12 extra-large eggs or 1 quart of pasteurized egg yolks
1/3 cup half-and-half
1 teaspoon salt
Black pepper
1/4 pound Manchego cheese, grated
1/2 cup flat-leaf parsley leaves, chopped
Preheat oven to 400°F. Heat a 12-inch, nonstick, oven-safe skillet over medium-high heat. Add olive oil and chorizo, and cook until the chorizo is crispy, about 3 minutes. Add the sliced potatoes and onions, and continue to cook, stirring frequently for about 5 minutes or until the potatoes are tender. Add the garlic and continue to cook for 1 minute. Beat eggs together with half-and-half. Whisk in the salt and pepper. Pour the eggs over the filling. Let the eggs set. Using a spatula, raise eggs off the bottom of the skillet, allowing more of the liquid egg to settle. When the frittata has set, sprinkle with the cheese and transfer to the oven. Cook for 10-12 minutes until top is deep golden brown. Remove let stand 5 minutes. Garnish with parsley, cut into wedges and serve.
Spanish Stuffed Bell Peppers
Yield 6 servings
6 medium red bell peppers
2 tablespoons extra-virgin olive oil
1 1/2 pounds all-white meat ground chicken
Salt and freshly ground black pepper
1 small onion, finely chopped
2 cloves garlic, minced
4 piquillo peppers, minced
1/2 cup golden raisins, chopped
2 teaspoons sweet paprika
3/4 cup dry sherry
2 15-ounce cans of tomato sauce, divided
1/2 cup flat-leaf parsley leaves, chopped
1/2 cup slivered almonds, toasted
2-3 cups cooked leftover rice
2 cups manchego cheese, shredded
Preheat oven to 375°F. Cut off the top quarter of each bell pepper (the stem end) and reserve as a lid. Cut a very thin sliver off the bottom of each bell pepper just to even it off so it sits standing up without wobbling. Make sure the bottom stays intact so that you have a solid cup that won't leak.
Heat a large non-stick skillet over medium-high heat and add olive oil. Add the chicken and season with salt and pepper. Cook until brown, about 5-8 minutes, breaking it up into small bits with the back of a wooden spoon as it cooks. Add the onion, garlic, piquillo peppers, raisins and paprika. Continue to cook until the onions start to get tender, about 3-4 minutes.
Deglaze the pan with dry sherry, stirring to get any brown bits off the bottom of the skillet. Add 1 1/2 cans of tomato sauce and cook about 5 minutes more. Turn off heat and add parsley, almonds and cooked rice to the pot. Stir to combine.
Pour reserved 1/2 can of tomato sauce into an oven-safe baking dish with a touch of water for additional liquid to create a bed for the peppers to sit on. Fill each pepper up halfway with the chicken and rice filling mixture. Top with a little manchego cheese then fill with more chicken and rice mixture, and a little more cheese on tip of that. Set in the baking dish and place the tops back on top of each pepper as a lid. Bake, uncovered, for 20-30 minutes.
Spanish-Style Turkey Quesadillas
Yields 4 servings
2 tablespoons extra-virgin olive oil, plus some for drizzling
2 links chorizo, cut in half lengthwise and sliced on a bias
2 tablespoons sage, finely chopped
2 tablespoons thyme, chopped
Salt and freshly ground black pepper
1/3 bottle dry white wine
4 cups leftover shredded turkey
1/4 pound thinly sliced Manchego cheese
1 package 8-inch flour tortillas
Heat a large nonstick skillet with olive oil over medium-high heat. Add the chorizo, sage, thyme, salt and freshly ground black pepper. Cook until the chorizo is brown and slightly crispy. Add the turkey, deglaze the pan with the white wine and continue to cook until all the liquid cooks out and the turkey is heated through. Remove to a bowl and reserve.
Return the skillet to medium-high heat with a drizzle of olive oil. Add a tortilla to the pan and blister on one side. Flip it over and cover half evenly with cheese. Add some of the turkey and onion mixture on top of the cheese.
Fold the other side of the tortilla over the top of the filling and gently press down with a spatula. Cooked the filled quesadilla for 30 seconds to a minute longer on each side to lightly brown and crisp the quesadilla and melt the cheese. Remove the quesadilla to a large cutting board or transfer to a warm oven to hold, and repeat with the remaining quesadilla ingredients.
