Espana: Exploring the Flavors of Spain: Exploring the Flavors of Spain

Espana: Exploring the Flavors of Spain: Exploring the Flavors of Spain

by James Campbell Caruso
     
 

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Including the chef’s guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.

Overview

Including the chef’s guide to classic Spanish ingredients, this beautifully photographed collection entails tapas (small bites) of meat, seafood and vegetables; scrumptious soups; hearty main dishes; and delectable desserts, all using fresh produce, the finest cheeses and meats, and special spices.

Product Details

ISBN-13:
9781423624233
Publisher:
Smith, Gibbs Publisher
Publication date:
05/01/2012
Pages:
240
Product dimensions:
10.32(w) x 10.10(h) x 1.00(d)
Age Range:
16 Years

Related Subjects

Read an Excerpt

Bonito con Pimientos Verdes

Tuna with Fried Gr een Peppers, Olives, and Tomatoes A simply exquisite version of the beloved combo of tuna and olives.

Serves 6

6 (3-ounce) tuna steaks

Sea salt and black pepper to taste

1 cup olive oil, divided

2 Anaheim or New Mexico green chiles

1 poblano chile

4 cloves garlic, slivered

2 tablespoons sherry vinegar

1 cup pitted black olives

2 cups cherry tomatoes, halved

Season the tuna steaks with salt and pepper. Heat a skillet with 1/ 4 cup olive oil on high heat, and cook the tuna for about 4 minutes per side, until cooked through. Remove tuna from pan and set aside to cool.

In the same pan, add the remaining olive oil and turn the heat on high. Cut all the chiles into strips and fry for about 5 minutes, until browned and soft. Add the garlic and cook for another 3 minutes, until soft and cooked through. Remove pan from the heat and whisk in the sherry vinegar. Set aside to cool to room temperature.

Slice each tuna steak into 1/ 4-inch strips. Toss all ingredients from the saute pan into a bowl with the olives and tomatoes. Gently toss the tuna strips into the bowl, and divide the mixture onto six small plates.

Meet the Author

James Campbell Caruso is the chef and owner of La Boca restaurant in Santa Fe. He is the author of El Farol: Tapas and Spanish Cuisine and owner of La Boca, which has been acclaimed by the New York Times, the Food Network, Travel and Leisure, and Esquire. He lives in Santa Fe.

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