Serving Size: 1 (176 g)
Servings Per Recipe: 4
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Showing posts with label Spanish. Show all posts
Showing posts with label Spanish. Show all posts
Sunday, September 1, 2013
Tuesday, April 2, 2013
Migas - Spanish Style
These are not the Tex-Mex version of Migas, these are authentic Spanish Migas. Both styles are delicious, they are simply different. The best bread for migas is a peasant bread with a very dense crumb. Open crumb breads like baguettes or ciabattas are not good for migas. Stale bread works best. Migas is a poor man's dish. I have included mesurements, but I don't use them, and you shouldn't be bound by them. Just cook it, love it, and eat it:) Note: Overnight time is included in prep time.
Sunday, March 17, 2013
Spanish Papas Bravas #5FIX
5-Ingredient Fix Contest Entry. This is a Great Dish, learned this from a Spanish chef who still serves a classic example of this at his restaurant, EASY TO MAKE tastes great what more can you ask for. Great on its own as an appetizer or a wonderful side dish to complement ANY meal, chicken, beef, pork, fish, veggie, adds a little bit of spicy with what ever you're making. Deep frying the potatoes seems to make for a crispier dish, pan frying makes just as good a dish. Adding other spices to your Aioli is all up for preference.
Wednesday, September 5, 2012
Baked Fish, Spanish Style
From the Betty Crocker International Cookbook. It states it is low-calorie, but it sure doesn't taste low-cal. I used cod, but I think just about any fish would be just as delicious.
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