FLAMENCO EGGS
Steps:
- Cut the chorizo sausage into thin slices. Cut the morcilla sausage into slices approximately 1/2 inch thick.
- Chop the onion and slice the garlic cloves. Chop the peppers, removing the membrane and seeds.
- Heat oven to 350 F.
- Heat approximately 2 tablespoons extra virgin olive oil in a large, heavy-bottomed frying pan. Fry the chorizo and morcilla slices. Remove and set aside.
- In the same pan, sauté the onion, garlic, and pepper. Add the tomato sauce, paprika, and sherry wine and reduce.
- Divide the onion and pepper mixture between four glass, clay or ceramic oven-proof dishes. Arrange the pieces of chorizo and morcilla sausage on top in each of the dishes. Break two eggs on the top of each dish. Place the dishes in the hot oven until egg whites are cooked, about 10 to 15 minutes.
- While eggs are baking, crush stale bread into small pieces or crumbs using a mortar and pestle or food processor. Peel a garlic clove . Heat the same frying pan, adding 1 to 2 more tablespoons of olive oil. Add garlic cloves to oil and fry without burning the garlic.
- Remove garlic. Add the breadcrumbs to the pan and stirring, browning the crumbs quickly. Remove crumbs from pan and put in a bowl.
- When eggs are cooked, remove from oven and sprinkle seasoned bread crumbs over each dish.
- Serve and enjoy!
Nutrition Facts : Calories 553 kcal, Carbohydrate 48 g, Cholesterol 254 mg, Fiber 7 g, Protein 24 g, SaturatedFat 8 g, Sodium 577 mg, Fat 31 g, ServingSize 4 servings, UnsaturatedFat 21 g
SPANISH ALIOLI GARLIC MAYONNAISE SAUCE
Steps:
- Gather the ingredients.
- Peel and mince the garlic.
- Using the flat side of a large knife, crush the garlic.
- Place the crushed garlic into a small mortar and pestle, add the salt, and smash into a paste. (An alternative to save time is to use a good garlic press that peels and mashes the garlic in one step. Either way, you can use a mortar and pestle to mash the garlic into a paste.)
- Crack the eggs and separate the yolks into a small mixing bowl.
- Transfer the garlic paste to the bowl and whisk to blend.
- With a hand mixer on low speed, slowly pour in the olive oil in a very thin, steady stream until a creamy sauce begins to form.
- Add the touch of lemon juice slowly at the end, while keeping the mixer on to ensure that the sauce stays smooth.
- Serve with fish, as a condiment for your favorite sandwich, or as a dipping sauce for French fries. Enjoy.
Nutrition Facts : Calories 28 kcal, Carbohydrate 1 g, Cholesterol 46 mg, Fiber 0 g, Protein 1 g, SaturatedFat 1 g, Sodium 65 mg, Sugar 0 g, Fat 2 g, ServingSize 1.5 cups (serves 12), UnsaturatedFat 0 g
FLAMENCO SAUCE
Make and share this Flamenco Sauce recipe from Food.com.
Provided by JeriBinNC
Categories Sauces
Time 10m
Yield 2 cups
Number Of Ingredients 9
Steps:
- Heat a deep skillet until a drop of water sizzles quickly away; add olive oil.
- Add mushrooms, tomatoes, olives, garlic, and scallions and saute until mushrooms are limp.
- Add Tabasco, Marsala, and pepper; cover and simmer for 5 minutes.
Nutrition Facts : Calories 591.2, Fat 29.8, SaturatedFat 4.1, Sodium 739.3, Carbohydrate 26.9, Fiber 4.6, Sugar 13.4, Protein 5.6
EGGS FLAMENCO
Steps:
- Special Equipment: 4 (6-inch wide) flat ovenproof dishes such as terra cotta cazuelas
- Coat a saucepan with olive oil, add the onions and bring to a medium heat. Season the onions with salt and sweat for 7 to 8 minutes or until the onions are soft and very aromatic. Add the garlic and cook for 2 to 3 more minutes. Add the chorizo and pimenton and cook for another 2 to 3 minutes. Add the tomatoes and season with salt. Simmer for 15 to 20 minutes. Taste for seasoning and adjust, if needed.
- Preheat the oven to 400 degrees F.
- Oil the cazuelas. Fill each dish about halfway with the tomato sauce. Break 2 eggs into each dish and sprinkle with grated cheese. Place the cazuelas into the preheated oven and bake until the egg whites are set but the yolks are still runny, about 8 minutes.
- When the eggs are done, sprinkle with chives and serve.
- Eggselent!
ROMESCO SAUCE
Romesco is a rich Spanish sauce of charred tomatoes and roasted red peppers, puréed and thickened with toasted almonds and bread. The flavors are further sharpened with the addition of raw garlic, vinegar, chile powder or red pepper flakes (adjust the heat to your liking). The result is a smoky, pungent sauce, one usually served with mild-mannered vegetables and fish. (Some Spaniards say that a grilled vegetable feast is just an excuse for eating romesco.) But the sauce is just as good on a piece of toast that's been brushed with olive oil and rubbed with yet more garlic. If you have the time, let the sauce stand for an hour at room temperature before serving, allowing the flavors to meld all the more.
Provided by Martha Rose Shulman
Categories brunch, dinner, lunch, appetizer, main course, side dish
Time 30m
Yield About 2 cups
Number Of Ingredients 12
Steps:
- Preheat the broiler and cover a baking sheet with foil. Place the tomatoes on the baking sheet, and place under the broiler at the highest setting. Broil for two to four minutes, until charred on one side. Turn over and broil on the other side for two to four minutes until charred. Remove from the heat, transfer to a bowl and allow to cool. Peel and core.
- Turn on a food processor fitted with the steel blade and drop in the garlic cloves. When the garlic is chopped and adheres to the sides of the bowl, stop the machine and scrape down the sides. Add the toasted almonds (or almonds and hazelnuts), bread and chile powder or flakes to the bowl and process to a paste.
- Scrape down the sides of the bowl and add the pepper, tomatoes, parsley, paprika, salt and pepper. Process until smooth, and with the machine running, add the vinegar and olive oil in a slow stream, beginning with the smaller amount of olive oil and thinning out as desired. Process until well amalgamated, then scrape into a bowl.
- Taste and adjust seasoning, adding salt or chile as desired. If possible, allow the sauce to stand for an hour at room temperature before using. Serve with fish and/or grilled vegetables, or on crostini.
Nutrition Facts : @context http, Calories 416, UnsaturatedFat 33 grams, Carbohydrate 15 grams, Fat 39 grams, Fiber 5 grams, Protein 6 grams, SaturatedFat 4 grams, Sodium 485 milligrams, Sugar 6 grams, TransFat 0 grams
FLAMBOYANT FLAMENCO SUMMER SALAD
I came up with this salad simply by choosing the best-looking vegetables at a local farmers market-the colors are so beautiful! Turn it into a full vegetarian meal by adding roasted garbanzo beans or cooked white beans as protein. -Crystal Schlueter, Northglenn, Colorado
Provided by Taste of Home
Categories Lunch
Time 25m
Yield 8 servings.
Number Of Ingredients 14
Steps:
- Using a vegetable peeler, shave carrots lengthwise into very thin slices; place in a large bowl. Add oranges, red onion, beet, radishes, pistachios, tomatoes, capers, salt and pepper. Drizzle with vinaigrette; lightly toss to coat. Arrange lettuce on a platter; top with vegetable mixture. Top with cheese.
Nutrition Facts : Calories 103 calories, Fat 6g fat (1g saturated fat), Cholesterol 4mg cholesterol, Sodium 203mg sodium, Carbohydrate 12g carbohydrate (8g sugars, Fiber 3g fiber), Protein 2g protein. Diabetic Exchanges
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