|
|
|
Chile - Pimiento
'They serve Spanish food, tapas style with unusual and hard-to-find ingredients, and their award-winning menu changes weekly.'
Here is the famous Serbian "hamburger," as prepared by the master barbecuer Bure (The Barrel). Note: This recipe requires advance preparation.
The hotbed of chiles in Spain is the valley of La Vera, where the
pimientos (chiles) are grown and smoked to make the famous spice
pimentón de la Vera. The majority of the pimentón goes to the sausage
factories, where it is used to spice up, flavor, and brighten up the
famous Spanish chorizo. But it is also packed in tins for the consumer
market. There are three varieties of pimentón--sweet (dulce), hot
(picante), and bittersweet (agridulce). The hot type is used in winter
soups, chorizo, and Galician pulpo, or octopus. The octopus is boiled
and sliced, then sprinkled with olive oil, salt, and hot pimentón
powder. Interestingly, there are recipes for chorizo and potato stews
that utilize all three of the types of pimentón. Serve this sauce over
grilled seafood and chicken.
This smoked salmon dip is delicious accompanied by crackers, tortilla chips, or thin slices of dark rye bread. The piquant taste of pepperoncini adds a unique zest.
|
|
Featured Rapid Recipe
|
|
Created by birdlover
A Recipe From:
America's Best BBQ:
100 Recipes from America's Best Smokehouses, Pits, Shacks, Rib Joints, Roadhouses, and Restaurants
by Ardie A. Davis and Chef Paul Kirk
This recipe and other can be found in the Book Excerpt: America's Best BBQ |
|
|
