Manchego Con Tomates Y Romero Food

PAN CON TOMATE WITH SERRANO HAM AND MANCHEGO CHEESE

Steps:

• Preheat a grill to medium-high heat.
• Lightly flour a work surface and place the dough on top. Dust your hands as well and begin to stretch your dough, working in a circle. Stretch the dough until it is 10 to 12 inches in diameter. Place the dough on the grill and cook until charred on both sides, about 10 minutes total.
• Clean and remove the stem ends of the tomatoes. Place them in a food processor and pulse to break them up. Strain the tomato pulp through a large fine-mesh strainer to remove some of the liquid.
• Spread the tomato pulp over the top of the cooked pizza dough. Drizzle with the olive oil and season with sea salt. Top with the Serrano ham and manchego cheese. Drizzle more olive oil over the top.

SPANISH BURGERS WITH ROMESCO AND MANCHEGO CHEESE

Steps:

• Build a fire for banked grilling in an outdoor grill.
• For a charcoal grill, let the coals burn until they are covered with white ash. Spread out the mound of coals into a bank, with one side about two coals deep, and the other side of the slope with a scattering of single coals.
• For a gas grill, preheat the grill on High.
• Leave one side on High and turn the other side to Low.
• In both cases, you will have two areas for cooking, one hot and the other cooler.
• To make the romesco, with the machine running, drop the garlic through the feed tube of a food processor fitted with the metal chopping blade to finely chop it.
• Add the almonds, red peppers, vinegar, paprika, and oregano.
• With the machine running, gradually add the oil, then season with the salt and pepper.
• Transfer the sauce to a bowl. (The romesco can be made up to 2 weeks ahead, covered and refrigerated. Bring to room temperature before serving.).
• Working as gently and quickly as possible (overmixing compacts the meat and makes tough burgers), mix the ground round, salt, and pepper.
• Lightly form into 4 patties about 4 inches wide.
• Make an indentation, about 2 inches wide and ½ inch deep, in the center of each burger to help it keep its shape during grilling.
• Lightly oil the cooking grate.
• Place the burgers on the hot area of the grill.
• Cover and cook, turning once, until the outside is seared with grill marks, about 2 minutes per side.
• Move the hamburgers to cooler side of the grill and cover.
• Cook, turning once, until the hamburgers feel somewhat firm but not resistant when pressed in the center, about 4 minutes for medium-rare.
• If using a meat thermometer, insert it horizontally through the side of the burger to reach the center --it should read 125°F.
• During the last 2 minutes, top each burger with the cheese, and place the buns on the grill to toast lightly and warm through.
• Place a burger in each bun, top with a large dollop of romesco sauce, and serve immediately.

PAN CON TOMATE WITH JAMON AND CHEESE

Steps:

• Preheat a grill or grill pan over high heat.
• Brush the bread with olive oil and grill, turning, until lightly charred on both sides, about 6 minutes. Transfer to a plate and immediately rub the bread on both sides with the garlic clove.
• Meanwhile, working over a bowl, grate the cut sides of the tomato on a box grater until only the skin remains; discard the skin. Stir in 1 tablespoon of olive oil and season with salt and pepper.
• Spoon some of the tomato pulp onto each toast and top with the speck, if using, and Manchego cheese. Sprinkle with flaky sea salt and serve.

TOSTADA CON TOMATE

Steps:

• Grate tomato in a shallow bowl until you are no longer able to do so without skinning your knuckles. You should have what looks like fresh tomato sauce. (I usually eat the little nub of tomato that I couldn't grate with a pinch of salt while I am preparing the meal.).
• Toast slices of bread so that they are crunchy but not too dark or dried out.
• Put desired number of slices on a plate and pierce the entire surface of the open face of the toast with a fork.
• Lightly pour (or sprinkle, depending on what oil-container you have) olive oil over the open faces of the toast.
• Spoon and spread freshly grated tomato over the open faces of the toast.
• Sprinkle with salt and enjoy!

QUESO DE CABRA CON TOMATE (GOAT CHEESE BAKED IN TOMATO SAUCE)

Steps:

• Preheat conventional oven or toaster oven to 350°F
• Mix together the garlic and olive oil and spread over bread slices and place on a baking sheet.
• Pat the goat cheese into a 1/2-inch pancake and place in shallow baking dish.
• Ladle tomato sauce into dish to come up to top edge of cheese (do not cover the cheese with sauce).
• Bake, uncovered, until sauce begins to bubble at edges and cheese is hot, about 25 minutes. During last 10 minutes of baking, toast bread until golden brown.
• Garnish cheese with basil if using.