Benjamin Romeo El Predicador 2009

Type: Spanish Red

Winery: Benjamin Romeo

Region: Spanish > Rioja

Red Wine

 

Robert Parker 93
"Benjamin Romeo has garnered a few perfect scores from The Wine Advocate in the past. His least expensive offering, the brilliant 2009 Predicador is a blend of 96% Tempranillo, 3% Garnacha and 1% Viura aged 16 months in one-year-old French barrels. It exhibits an opaque purple color, beautiful notes of graphite, blackberries, crushed rocks and chalk, full-bodied power, a layered, opulent texture and a deep, dense, rich finish that lasts over 30 seconds. Drink this fabulous value over the next decade or more. Don’t miss it!"

International Wine Cellar 92
"Glass-staining ruby. Explosive, alluring aromas of black and blue fruits, incense, licorice and vanilla bean. Lush and broad but juicy and focused as well, with suave candied dark berry flavors accented by sexy floral and Indian spice nuances. Finishes broad, spicy and impressively long, with echoing boysenberry and licorice notes. In the context of flamboyant, new-wave Rioja this is an absolute steal."~JR

Bodegas J A Calvo Casajus Vendimia Seleccionada 2009

Type: Spanish Red

Winery: Bodegas J A Calvo Casajus

Region: Spain > Ribera del Duero

Red Wine

 

Wine Advocate 93
"The 2009 Casajus Vendimia Seleccionada underwent 40% of malolactic in cask, the remainder in stainless steel, then matured a la 2010 in Allier barrels. Typically it is more opulent than the 2010 with lifted fresh strawberry and raspberry fruit, although I prefer the minerality exuded by the succeeding vintage. The palate is medium-bodied with tensile tannins, a real edginess from start to finish, with an exhilarating symmetrical finish that actually has a striking semblance to the 2010. Outstanding. Drink now-2019."~NM

Bodegas El Nido 'Clio' Jumilla 2010

Type: Spanish Red

Winery: Bodegas El Nido

Region: Spain > Jumilla

Red Wine

International Wine Report 94
"The Bodegas El Nido 'Clio' is highly sought after by collectors year after year and there is no reason to indicate things will be any different with the 2010 release. This is a massive wine with a generous mouthful of densely packed jammy black fruits, blackberries, creme de cassis, exotic spices, pepper, dark chocolate, espresso, graphite, hints of lavender and well-integrated toasted oak. This is all backed by a rich full body with a plush texture and polished tannins. The spice-tinged finish is long and mouth-coating. This monster of a wine really fleshes out nicely with a few hours of air and the 15.5% alcohol becomes hardly noticeable. It will be even better in a few years if you can resist."

Chill Out, Spanish Style: Yellow Tomato Gazpacho, Toasted Almond Breadcrumbs, Tuna Salad Stuffed Piquillos or Plum Tomatoes

TOTAL TIME: 50 min

 

Prep: 40 min

 

Cook: 10 min

 

YIELD:4 servings

 

LEVEL:Easy

Ingredients

GAZPACHO:

• Salt
• 8 ripe yellow tomatoes
• Two 1/2-inch-thick slices stale white or peasant bread, crusts trimmed
• 2 ribs celery with leafy tops, coarsely chopped
• 1 to 2 cloves garlic, grated or made into a paste
• 1 small red onion, grated on the large holes of a box grater
• 1 serrano chile pepper, seeded and chopped
• 1/2 seedless cucumber, peeled and chopped
• Small handful fresh cilantro
• Juice of 1 lime
• EVOO (1 to 1 1/2 tablespoons)
• Freshly ground pepper

BREADCRUMBS:

• 3 cups torn stale white or peasant bread
• A couple handfuls salted oil-roasted Marcona almonds

STUFFED PIQUILLOS OR TOMATOES:

• Two 6 to 7-ounce tins or jars good-quality sustainable tuna
• 1 cup large Spanish olives with pimiento, chopped
• 1/2 cup fresh flat-leaf parsley leaves, chopped
• 2 to 3 ribs celery from the heart, chopped with leafy tops
• 1 small red onion, finely chopped
• Juice of 1 lemon

EVOO

• Freshly ground pepper
• 12 piquillo peppers, drained, or 8 small plum tomatoes, hollowed out, or a combination of peppers and tomatoes

Directions

Preheat the oven to 350 degrees F.

For the gazpacho: Fill a large bowl with ice water. Bring a pot of water to a boil and season with salt. Cut an X in the bottom of each tomato, then drop into the boiling water and cook for 30 seconds. Transfer the tomatoes to the ice bath to cool for 30 seconds, then peel, seed and chop the tomatoes.

Place half the tomatoes, bread, celery, garlic, onion, chile pepper, cucumber, cilantro, lime juice and EVOO in a blender or food processor. Season with salt and pepper. Puree until smooth, adding a splash of bottled water if needed to thin the soup. Pour the soup into a pitcher and repeat with the remaining ingredients. Adjust the seasoning and store in the refrigerator.

For the breadcrumbs: Spread the torn bread on a baking sheet and toast in the oven until golden. Let cool, then put the bread in a food processor with the almonds. Process until crumbs form.

For the stuffed piquillos or tomatoes: Drain and flake the tuna, then combine with the olives, parsley, celery, onions, lemon juice and EVOO. Season with pepper and add more EVOO to taste.

Stuff the piquillos and/or tomatoes with the tuna salad. Ladle the gazpacho into bowls and serve topped with the breadcrumbs.

Cook's Note: If you are not serving immediately, store the tuna salad and the gazpacho, covered, in airtight containers in the refrigerator. Store the breadcrumbs in an airtight container at room temperature.

Spanish Style Potato and Chorizo Omelet with a Garlic and Pimento Mayonnaise

TOTAL TIME:1 hr 15 min

 

Prep: 30 min

 

Inactive Prep: 15 min

 

Cook: 30 min

 

YIELD:8 to 10 servings

 

LEVEL:Intermediate

Ingredients

1 cup olive oil, or a mixture of olive oil and other vegetable oil

4 large Idaho potatoes, peeled and cut into 1/8-inch slices (about 3 1/2 pounds potatoes)

1 large onion, thinly sliced

1/2 pound chorizo, skinned and finely chopped

7 eggs

1 1/2 teaspoons salt

1 teaspoon garlic

Pinch red pepper flakes

1 recipe Spanish Garlic and Pimento Mayonnaise

 

Directions

Heat the oil in a large skillet over medium heat and add the potato slices alternately with the sliced onion, little by little and stirring as they are added, until all slices are coated with the oil. Cook, stirring gently occasionally, until the potato slices are uniformly tender but not brown. Remove the potato and onion slices with a slotted spoon and transfer to a colander to drain. Reserve 3 tablespoons of the cooking oil separately for the omelet. The remaining oil may be strained and used for another purpose.In the same skillet, add the chorizo and cook over medium-high heat until the sausage is browned and the fat is rendered, about 4 minutes. Remove from the heat.In a large bowl beat the eggs until slightly foamy. Add the salt, garlic and red pepper flakes. Stir to combine. Add the potato-onion mixture from the colander and the rendered chorizo and stir gently to combine. Let sit for 15 minutes.Heat 2 tablespoons of the reserved oil over high heat in a clean 9 or 10-inch nonstick skillet and, when very hot (smoking), add the egg-potato mixture and, using the back of a spoon or a spatula, spread the potatoes evenly in the skillet, pressing down to condense. Reduce the temperature to medium-high and cook, shaking the pan often to prevent sticking. When the omelet begins to brown underneath, invert a plate of the same or slightly larger diameter over the skillet and, working quickly and very carefully, invert the skillet to release the omelet onto the plate. Add the remaining tablespoon of oil to the skillet, then slide the omelet back into the pan and cook until beginning to brown on the second side. Continue cooking the omelet, flipping occasionally, until golden brown on both sides and cooked through, 20 to 22 minutes in total from start to finish. Transfer the omelet to a platter and set aside to cool. Cut into thin wedges or squares and serve with the Spanish Garlic and Pimento Mayonnaise. Serve either warm or at room temperature.

Spanish-Style White Bean, Kale and Chorizo Soup

TOTAL TIME:2 hr 45 min

 

Prep: 15 min

 

Cook:2 hr 30 min

 

YIELD:6 servings

 

LEVEL:Easy

Ingredients

• 1/2 pound dried white beans, such as Great Northern, rinsed and picked over
• 8 1/2 cups chicken stock, (preferably homemade)
• 1 bay leaf, preferably Turkish
• Kosher salt
• Pinch saffron threads
• 2 tablespoons extra-virgin olive oil
• 3 Spanish chorizo sausages, about 3/4 pound, cut into 1/2-inch dice

• 1 large onion, finely chopped
• 4 garlic cloves, minced
• 1 large red bell pepper, finely diced
• 1 tablespoon sweet paprika
• 1 small bunch kale, about 3/4 pound, tough stems removed, washed well, and coarsely chopped
• Freshly ground black pepper
• Sherry vinegar, to taste

Directions

Place the beans in a large pot or soup kettle. Pour in 8 cups of the stock and bring to a boil over high heat. Reduce the heat to medium and add the bay leaf and a pinch of salt. Cook, partially covered, stirring often and adjusting the heat to keep it at a slow steady simmer, until the beans are tender, about 2 hours. Remove and discard the bay leaf.

Soak the saffron in the remaining 1/2 cup chicken stock.

Heat the oil in a large skillet over medium-high heat. Add the chorizo and cook, stirring often, until lightly browned, about 5 minutes. Use a slotted spoon to transfer to a plate. Add the onion; reduce the heat to medium and cook, stirring often, until softened, about 5 minutes. Add the garlic and cook 1 minute longer. Stir in the red pepper and the paprika. Cook for 2 minutes longer, then transfer the contents of the skillet to the bean pot. Stir in the saffron with the soaking liquid, the chorizo, and the kale. Bring back to a simmer and cook just until the kale is wilted, about 5 minutes. Season with salt and pepper, stir in the vinegar, and serve hot in warmed soup bowls.

Simple Spanish Tortilla

TOTAL TIME: 55 min

 

Prep: 15 min

 

Inactive Prep: 15 min

 

Cook: 25 min

 

YIELD:6 servings

 

LEVEL:Intermediate

Ingredients

• 1/2 cup olive oil
• 4 large Yukon gold potatoes, peeled and sliced about 1/8-inch thick, see Cook's Note*
• 1/2 large yellow onion, chopped
• 6 large eggs

• 1/4 cup milk
• Salt and freshly ground black pepper
• Chopped flat-leaf parsley, for garnishing

Directions

Preheat oven to 350 degrees F.

Heat the olive oil in a 10-inch skillet over medium-high heat for 1 minute. Reduce the heat to medium and add the potato slices a few at a time so they don't stick together. Add the onions and cook, stirring occasionally, until the potatoes are tender and the onions are golden but not brown, about 10 minutes. Place a strainer over a bowl in your sink and transfer the potatoes and onions to drain; reserve the oil.

Whisk the eggs, milk, salt and pepper together in a large bowl. Drain excess oil off of the potato mixture. Add the potatoes and onions to the egg mixture and combine until they are completely mixed in. Set the bowl aside for about 15 minutes to let the potatoes release some of their starches into the eggs.

Heat 3 tablespoons of the reserved olive oil in a medium nonstick skillet over medium-high for 1 minute. Add the egg-potato mixture, rotating the skillet in a circular motion to distribute it evenly. Lower the heat to medium-low and shake the pan a few times to prevent sticking (by shaking the pan, you ensure that the eggs and potatoes release from the pan bottom). Cook the tortilla for about 5 minutes or until the potatoes on the bottom start to turn golden brown. Place the skillet in the oven and cook for 6 to 8 minutes, or until almost set. Remove from the oven and place a large flat plate on top of the skillet and invert the skillet. The tortilla should come right out. Add a tablespoon of the reserved olive oil to the skillet and slide the tortilla back in to cook the other side until it is golden-brown, about 5 minutes.

Turn the heat off and set the skillet aside until the tortilla cools to room temperature. Transfer the tortilla to a plate sprinkle with parsley and serve at room temperature cut into triangles or squares.

*Cook's Note: The Yukon potatoes should be sliced using a mandolin.

Spanish Spice Rubbed Rib-Eye with Sherry Vinegar Steak Sauce

TOTAL TIME: 55 min

 

Prep: 20 min

 

Inactive Prep: 25 min

 

Cook: 10 min

 

YIELD:4 servings

 

LEVEL:Easy

ingredients

2 grilled red bell peppers, peeled, seeded and chopped or 4 piquillo peppers, drained and chopped

3/4 cup aged sherry vinegar

3 tablespoons Dijon mustard

1 tablespoon prepared horseradish, drained

2 tablespoons honey

1 tablespoon molasses

2 teaspoons Worcestershire sauce

1 teaspoon kosher salt

1/2 teaspoon freshly ground black pepper

 

FOR THE SPANISH SPICE RUB:

• 3 tablespoons Spanish paprika
• 1 tablespoon ancho chili powder
• 1 tablespoon mustard seeds, ground

• 1 tablespoon fennel seeds, ground
• 2 teaspoons kosher salt
• 1 teaspoon coarsely ground black pepper

FOR THE RIB-EYE:

• 4 (12-ounce) boneless rib-eye or NY Strip or filet mignon
• Olive oil
• Salt and freshly ground black pepper

Directions

Place the peppers, vinegar, mustard, horseradish, honey, molasses, Worcestershire, salt and pepper in a food processor or blender and blend until smooth, watching for steak sauce consistency. Can be made 1 day in advance and refrigerated.

Whisk together the paprika, ancho chili powder, mustard, fennel, salt and pepper in a small bowl until combined.

Twenty minutes before grilling, remove the steaks from the refrigerator and let sit, covered at room temperature.

Preheat grill to high.

Brush the steaks on both sides with oil and season liberally with salt and black pepper. Rub 1 side of each steak with 1 tablespoon of the rub. Place the steaks on the grill, rub-side down and let cook until golden brown and slightly charred, 3 to 4 minutes. Turn the steak over and continue grilling 4 to 5 minutes for medium-rare doneness (internal temperature 135 degrees F), medium doneness (140 degrees F), medium-well doneness (150 degrees F). Remove the steaks to a cutting board or platter, tent loosely with foil and let rest 5 minutes before slicing. Serve with the Sherry Vinegar Steak Sauce on the side.

Spanish Spice Rubbed Chicken Breasts with Parsley-Mint Sauce

TOTAL TIME: 45 min

 

Prep: 30 min

 

Inactive Prep: 5 min

 

Cook: 10 min

 

YIELD:4 servings

 

LEVEL:Easy

Ingredients

SPICE RUBBED CHICKEN:

• 1 tablespoon Spanish paprika
• 1 tablespoon smoked paprika
• 2 teaspoons cumin seeds, ground
• 2 teaspoons mustard seeds, ground
• 2 teaspoons fennel seeds, ground
• 1 teaspoon coarsely ground black pepper
• 2 teaspoons kosher salt
• 4 (8-ounce) boneless chicken breasts
• Olive oil
• Parsley-Mint Sauce, recipe follows

PARSLEY-MINT SAUCE:

• 1 1/2 cups tightly packed fresh mint leaves
• 3/4 cup tightly packed fresh flat-leaf parsley
• 6 cloves garlic, chopped
• 2 serrano chiles, grilled, peeled, chopped
• 2 tablespoons honey
• 2 tablespoons Dijon mustard
• 1 cup olive oil
• Water
• Salt and freshly ground black pepper

Directions

Preheat your grill to high.

Whisk together the paprika, cumin, mustard, fennel, pepper and salt in a small bowl.

Brush the chicken with a few teaspoons of oil on both sides. Rub the breasts on the skin side with some of the rub and place on the grill, rub side down. Grill until golden brown and slightly charred, 4 to 5 minutes. Turn the breasts over and continue cooking until just cooked through, 4 to 5 minutes. Transfer the chicken to a platter and immediately drizzle with some of the Parsley-Mint Sauce. Let rest 5 minutes. Serve with additional sauce on the side.

Place the mint, parsley, garlic and serranos in a food processor and process until coarsely chopped. Add the honey and mustard and process until combined. With the motor running, slowly add the olive oil until emulsified.

Transfer the mixture to a bowl and whisk in a few tablespoons of cold water to thin to a sauce-like consistency. Season with salt and pepper to taste.

Spanish Stuffed Bell Peppers

TOTAL TIME:1 hr 25 min

 

Prep: 40 min

 

 

Cook: 45 min

 

YIELD:6 servings

 

LEVEL:Easy

ingredients

• 6 green, red or yellow bell peppers, or a combination
• 1 tablespoon olive oil, plus additional for drizzling tops of peppers
• 1 onion, minced
• 2 large garlic cloves, minced or to taste
• 1 teaspoon hot Madras curry powder, or to taste
• 1 teaspoon ground ginger
• 3 cups cooked long grain rice, preferably basmati
• 1 pound ground veal

• 10-ounce package frozen peas, cooked according to package directions
• 3 firm, ripe tomatoes, diced
• 1 tablespoon minced fresh oregano. or 1 teaspoon dried oregano, crumbled
• 3 tablespoons minced fresh cilantro, or to taste
• Salt, to taste
• Cayenne pepper, to taste (optional)
• 3 tablespoons fresh or dry bread crumbs
• Lemon juice or wedges

Directions

Preheat oven to 375 degrees. Cut off tops of peppers and remove seeds and ribs, reserving tops. Discard stems and dice reserved tops. Set aside. In a large saucepan of boiling water blanch the peppers to 3 to 4 minutes, or until they are slightly soft. Drain, refresh, and pat dry. Cut off a thin slice from the bottom of each pepper so that it stands straight. In a nonstick skillet set over moderate heat, warm 1 tablespoon olive oil until it is hot, add the onion and reserved diced pepper and cook, stirring occasionally, for 3 to 5 minutes, or until vegetables are softened. Add the garlic, curry powder and ginger and cook, stirring 2 minutes more. Transfer mixture to a large bowl. Add the remaining ingredients, except the bread crumbs and lemon, to the bowl and gently stir to combine well. Stuff the peppers with the filling and arrange them in a shallow baking pan. Sprinkle tops of peppers with the bread crumbs and drizzle each with a little olive oil. Bake the peppers for 40 to 45 minutes, or until stuffing is completely cooked. Transfer peppers to a serving platter and sprinkle with lemon juice or serve with lemon wedges.

Spanish Flan

"Delicious Spanish flan, everyone will love it!"






Prep Time:20 Min
Cook Time:1 Hr
Ready In:1 Hr 20 Min


Original Recipe Yield 1 - 9 inch round

Ingredients

1 cup white sugar
3 eggs
1 (14 ounce) can sweetened condensed milk
1 (12 fluid ounce) can evaporated milk
1 tablespoon vanilla extract

Directions

1.Preheat oven to 350 degrees F (175 degrees C).

2.In a medium saucepan over medium-low heat, melt sugar until liquefied and golden in color. Carefully pour hot syrup into a 9 inch round glass baking dish, turning the dish to evenly coat the bottom and sides. Set aside.

3.In a large bowl, beat eggs. Beat in condensed milk, evaporated milk and vanilla until smooth. Pour egg mixture into baking dish. Cover with aluminum foil.

4.Bake in preheated oven 60 minutes. Let cool completely.

5.To serve, carefully invert on serving plate with edges when completely cool.

Southern Spain-Style Gazpacho

"This is a refreshing, tangy, and creamy bowl of gazpacho. I had never tasted anything like it. I asked how they made it and developed this recipe to take home. If you like, serve chopped cucumbers, peppers, and parsley as a garnish."





Prep Time:20 Min
Ready In:1 Hr 20 Min

Original Recipe Yield 4 servings

Ingredients

3/4 green bell pepper, seeded
1/2 cucumber, peeled and sliced
2 cloves garlic, chopped
1/2 cup olive oil
2 day-old crusty bread rolls, cut into thick slices
6 tomatoes, peeled and quartered
1/2 tablespoon kosher salt
1 pinch cayenne pepper
1/2 teaspoon balsamic vinegar
1/4 teaspoon olive oil

Directions

1.Blend the green bell pepper, cucumber, garlic, and 1/2 cup olive oil together in a blender until smooth. Add the bread slices to the blender one at a time and blend each into the mixture until smooth. Blend the tomatoes into the mixture one at a time until smooth. Transfer the mixture to a bowl; season with salt and cayenne pepper. Cover with plastic wrap and refrigerate at least 1 hour. Drizzle with balsamic vinegar and 1/4 teaspoon olive oil to serve.

Spanish Authentic Paella

"Enjoy this AUTHENTIC Paella (Spanish rice)!"






What to Drink? Spanish Wine Regions: Rioja

Prep Time:50 Min
Cook Time:45 Min
Ready In:1 Hr 45 Min

Original Recipe Yield 10 cups

Ingredients

2 1/2 cups uncooked white rice
6 cups chicken stock, divided
3 cloves garlic
1 teaspoon chopped fresh parsley
1/2 teaspoon curry powder
5 saffron threads
salt and ground black pepper to taste

1/4 cup olive oil
1 onion, diced
1 (3 pound) whole chicken, cut into small pieces
2 cups peeled and deveined small shrimp, diced
6 small lobster tails
1/2 pound clams in shell, scrubbed
1 (8 ounce) jar mushrooms, drained
1 cup green peas
1 (2 ounce) can mussels

Directions

1.Rinse the rice with cold water; drain; set aside. Bring the chicken stock to a boil in a saucepan over medium-high heat, reduce the heat to low, cover, and keep warm. Work the garlic, parsley, curry powder, saffron threads, salt, black pepper, and 1/2 cup of the hot chicken stock together with a mortar and pestle until a smooth liquid forms; set the seasoning liquid aside.

2.Heat the olive oil in a paella pan over medium-high heat; cook and stir the onion until lightly browned. Stir in the chicken, shrimp, lobster, and clams; cook and stir until the chicken is no longer pink in the center, about 10 minutes. Pour in the seasoning liquid.

3.Stir in the rice, pour in the hot chicken stock, and simmer until the rice is nearly tender, about 15 minutes. Add mushrooms, peas, and mussels; stir two times, and simmer for 10 minutes. Remove from heat; cover and let stand until rice is soft and flaky, about 7 minutes.

Tortilla Espanola (Spanish Tortilla)

"Unlike most omelets, a Spanish tortilla is served at room temperature. It is the classic tapa, prepared all over Spain."






What to Drink? Sparkling wine

Prep Time:35 Min
Cook Time:45 Min
Ready In:2 Hrs 20 Min

Original Recipe Yield 1 tortilla

Ingredients

1/2 cup olive oil
2 pounds baking potatoes, peeled and cut into 1/4-inch slices
salt and pepper to taste
2 tablespoons olive oil
2 onions, sliced into rings
6 eggs
1 roasted red pepper, drained and cut into strips
3 ounces Spanish serrano ham, chopped
2 tablespoons chopped fresh Italian parsley

Directions

1.Heat 1/2 cup olive oil in a large skillet over medium-low heat. Add half of the potato slices, and cook, stirring occasionally, until just tender, 15 to 20 minutes. When done, remove potatoes to a large bowl, leaving oil in the skillet. Cook the remaining potatoes in the oil until tender, then add to the bowl, leaving oil in the skillet. Gently toss potatoes with salt and pepper to taste.

2.Meanwhile, heat 2 tablespoons olive oil in a skillet over medium heat. Stir in onion rings, and gently cook until soft and golden brown, about 15 minutes. Spoon onions onto a plate, and allow to cool while the potatoes finish cooking.

3.Whisk eggs in a large bowl until smooth. Stir in cooled onions, roasted peppers, and serrano ham. Gently fold in cooked potatoes.

4.Heat the skillet with the reserved oil over low heat. Pour in the egg mixture, and gently cook until the sides have started to set and the bottom has turned golden brown, 8 to 10 minutes. Loosen the tortilla with a spatula if needed, then carefully slide onto a large plate. Turn the skillet upside down and place onto the uncooked side of the tortilla. Turn the skillet right-side-up, and remove the plate. Return the skillet to the stove, and continue cooking until the tortilla has set in the center, about 4 minutes.

5.Slide the tortilla onto a serving plate and allow to cool to room temperature. Cut into six wedges and sprinkle with parsley to serve.

Spanish Classic Sangria

"This is an authentic version of the popular wine drink. You can add any fruit that you want, but I find that apples and pears absorb all the rum. This one is not diluted with carbonated beverages. I have much success with red Burgundy wine and white rum, though spiced rum is nice too."


Prep Time:10 Min
Ready In:2 Hrs 10 Min

Original Recipe Yield 6 servings

Ingredients

1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry red wine
1 cup orange juice

Directions

1.Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for 2 hours to develop the flavors.

2.When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.

Spanish Valencian Empanadas

"Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!"





What to Drink? Tempranillo or Perfect Pear Brandy Sidecar

Prep Time: 20 Min

Cook Time: 10 Min

Ready In: 30 Min

Original Recipe Yield 12 servings

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 small tomatoes - peeled, seeded and chopped
4 ounces diced cooked ham
2 hard-cooked eggs, chopped
1 1/2 tablespoons chopped fresh parsley
salt and pepper to taste
1 (10 ounce) can refrigerated pizza crust dough

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.

2. Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.

3. Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.

4. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.