Grill up Spiced Lamb Kabobs and TeachYour BBQ Some Spanish!
Sunday July 12, 2009
Has your grilling been limited to burgers and ribs? Why not spice things up a bit this summer? Make these Spanish Spiced Lamb Kabobs. They are quick, easy and require very little cooking skills. First, marinate lamb cubes overnight in Spanish paprika, cumin and other spices. Grill on skewers with fresh sweet peppers. Serve for dinner or as a tapa. The lamb kabobs are full of flavor, but we like to add a classic Spanish sauce such as like Alioli or Romesco with a bit of white rice.
Photo © Lisa Sierra, licensed to About.com, Inc.
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Thursday July 9, 2009
Since the summers in Spain can really heat up, Spaniards found ways to deal with it - siestas during the hottest part of the day, chilly beverages and refreshing cold soups and salads. Spanish Cucumber Salad is an example of a cool summer dish that is just perfect for a hot afternoon or evening. It's simple and easy to prepare with fresh cucumbers, tomatoes and onions dressed with olive oil and vinegar.
Photo © Lisa Sierra, licensed to About.com, Inc.
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Tuesday July 7, 2009
Spaniards like fruit as much as they do sweets. After la comida, the large afternoon meal, fresh seasonal fruit is generally set out on the family table. When summer begins to heat up, the Spaniards look for cool refreshment for dessert. There are ice cream stands on every corner and cafes hang their ice cream menus. One of the most refreshing frozen desserts is sorbet, or in Spanish sorbete. This recipe for Spanish lemon sorbet is quick and easy to make ahead. Freeze for 2-3 hours and serve in frozen lemon skin halves. If you prefer, prepare with oranges instead. It's guaranteed to become a summertime favorite at your house!
Do you prefer a dessert with a "kick"? Try the Spanish wine sorbet...
Photo © Lisa Sierra, licensed to About.com, Inc.
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July 4th Leftovers? Jazz up BBQ Leftovers with Spanish Romesco Sauce
Sunday July 5, 2009
A BBQ Leftover Story with a Happy Ending
Our story... A month ago, we hosted a despedida (going-away party) for some friends. The guests were from all over Spain and Latin America, but the majority were from Argentina. As you can imagine, with so many Argentines in attendance, there was an abundance of grilled beef. After the singing and guitar-playing around the fire, everyone said their good-byes and we were left with plates of grilled beef and pork ribs. They make great leftovers, but grilled meat can be a bit dry. "No hay problema!" I declared to Tony, "I'll make some Romesco sauce and it'll freshen things up."
In less than 30 minutes, the Romesco sauce was prepared from bottled roasted red peppers, garlic, almonds, tomatoes, oil and vinegar. A tossed green salad and fresh rustic bread finished off the meal, and neither of us felt like we were eating left-overs.
Served with any kind of meat, poultry or vegetable, Spanish sauces can liven up leftovers, including alioli, mojo picon and mojo verde, among others. None of the sauces are difficult to make and all of them will add flavor to those July 4th leftovers.
Photo © Lisa Sierra, licensed to About.com, Inc.
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