Fine Old Recipes

Spain has varied and mixed heritage and it is indeed reflected in its food. Spain is a Mediterranean country, the cuisines and culture has had a strong effect of its origins. Spain has governed a few colonies in its time and not surprisingly many of the common native food of its colonies were brought into Spain You will also find that the Spanish cuisines draw inspiration from its Moorish and Jewish heritage as well as from Reconquista. Pork is extremely well liked in this country and was traditionally considered to be the mark of christian individuality as the Jews and Muslims did not consume it.

Spain is the biggest producer of olive oil, infact half of the world’s olive oil is produced in Spain. Not surprisingly it is utilized in lots of Spanish cuisines. Northern Spain also uses lard and butter equally well.

Spanish dishes have some distinctive characteristics in the way in which its prepared and served. Onions are garlic are used extensively and wine and bread is served along with most meals. There is good variety in desserts and fruits and dairy products are part of them. Desserts are often served along with the main course. There is a unique Spanish custom that involves the serving of appetizers called ‘tapas’ prior to any drinks.

Lets take a short peek at a few of the favored Spanish dishes:

Gazpacho: Gazpacho is a sort of vegetable soup comprised of garlic, stale bread and olive oil and sometimes tomato and bell paper is also added. It is served both cold and hot. The cold variant is called Gazpacho and the hot variant is called gazpacho manchego and sometimes includes mushrooms and rabbit meat that is less of a soup and more like a stew.

- Paella – A rice dish originally from Valencia. The main ingredients are rice, saffron and olive oil, and the dish is usually garnished with meat or seafood, and vegetables.

- Chorizo – A spicy sausage made using fatty pork and seasoned with chili and paprika. There are a couple of varieties: hot (“picante”) and sweet (“dulce”). Most varieties can be eaten cold, although there are some regions of Spain which produce varieties that require further cooking. Chorizo is not only eaten on its own, but is also used as an ingredient in other dishes.

- Jamn serrano – Dry-cured ham.

- Fabada Asturiana – A bean stew that also contains black blood sausage (“morcilla”), chorizo and pork, and which is flavored with saffron and other seasonings.

- Olla Podrida – A rich stew with bacon, poultry or game, ham, meats and vegetables.

Calamares: Squid dish which is fried in olive oil.

Pescaito Frito: Fish which is marinated and fried after battering it into pieces.

Tortilla de patatas: A form of omlette laced with smashed potatoes and seasoned with onions.

For additional information and videos on the various Spanish cuisines please check out Spanish Food.

Like many people, you probably have a crock pot in your kitchen that has been gathering dust. It’s time to put it to good use! Here are some suggestions for delectable dishes that you can make with it.

Chili

Chili is the perfect dish to cook when you’re camping, or when the weather is so cold that you’re wondering just when it’s going to end. It’s easy to make too. All you need is some ground beef, beans, etc.  Place it in the bottom of the pan and cook it, leaving the juice for added flavor when you add the beans and the other ingredients. Just stir the ingredients together and let them simmer for a while, and you’ve got a tasty pot of chili big enough for the whole family.

Shredded Pork

The recipes for shredded pork are nearly endless. There are so many things you can use it for: pork sandwiches, sloppy joes or tamales, just to name a few. You can even sprinkle it on top of a taco.

The easiest way to make pork so tender you can shred it with a fork without even cutting it is to use a crock pot. Get some pork and place it in the crock pot. Then let it soak in your seasonings for the rest of the day, and by the time you’re ready to use it for dinner, you can easily shred it with your fingers or even a spoon.

Making Spaghetti and Pasta

You probably shouldn’t try boiling your pasta in the crock pot, but you can do that in a separate pot on a stove while you use the crock pot to prepare your sauce. Set that pasta and the pot of water aside for now and worry about it later.

The first thing you need to do is cook the ground beef in the bottom of the crock pot, just like you did to make the chili. Next add some tomato sauce and whatever other ingredients or seasonings you like to add to your pasta sauce. While the meat is cooking with the sauce you should boil your pasta, and then once that’s done, you can add it to the mix by draining it and dumping it right into the crock pot. Let the pasta mix with the sauce and pretty soon you’ll have yourself a meal.

Chorizo

Chorizo is a quick and easy dish to prepare for a hearty breakfast. Buy  some pork chorizo from the store and toss it in the bottom of the crock pot. Mix in some eggs as well, and let them cook together. The crock pot will help the eggs and chorizo blend to form a delicious mix. Once the eggs and chorizo are cooked, sprinkle some shredded cheese over the top and cover it up to let the cheese melt. Enjoy with flour tortillas whenever you’re ready.

So stop ignoring your crock pot! Do you like chili? Do you like shredded pork? Do you like to combine your pasta with your custom pasta sauce so that by the time they’re done, the meal has blended to perfection? Do you like chorizo with flour tortillas sprinkled with melted cheddar? Do you want all of these things with limited preparation time? If you answered “yes” to any of these questions, it’s time to wipe the dust off that crock pot and get to work. It’s time to eat!

Lots of consumers buy a Rival crock pot because it is leading brand, but a little research will give you a wider range of choices. Check out crockpotsdepot.com before you make your final decision.