Spanish Paprika

Since we started selling Spanish Paprika in the Gourmet Fusion store, I realize how popular this spice has become here in the US, and is frequently used by Food Network chefs such as Tyler Florence, Jamie Oliver and Emeril Lagasse.

Spanish cooking relies on several spices to give it its special character. One of the most indispensable is pimenton, or paprika, which adds color and flavor to stews, soups, sausages, paella, and sauces.

Spanish paprika is similar to the Hungarian paprika which is more familiar to most people. However, the Spanish is a rich orange-red color, compared to the deep, dark red of the Hungarian paprika. They can be substituted in some recipes, but the flavors of the two are quite distinct.

Spanish paprika, with its vibrant color and flavor is frequently found in Spanish and Portuguese dishes. This finely ground brick-red spice derives from a type of dried red pepper. It is used primarily in two forms: hot (picante, or "spicy") and sweet (dulce). The Spanish also make a medium-hot paprika, labeled agridulce. Pimenton de la Vera, made from smoke-dried peppers and named for a valley in Extremadura, is especially prized.

Three types of Paprika are available in the Gourmet Fusion store at Solana Beach and online - Hot, Sweet (mild) and Smoked. All add a subtle blend of flavors to your cooking that you will not find with the Hungarian paprika. The Sweet and Hot varieties can be used for sauces, vegetables, fish, eggs, and French fries, and the Bittersweet and Smoked varieties are best used for Paella, Fabada, beef, lamb, or for use on the grill.

As with saffron, pimenton releases its flavor as it is heated. Therefore, it can also be sprinkled over a dull dish to add color without changing the flavor. By adding paprika to a dish while it is cooking, the flavor will be released and infuse the dish with subtle flavors as it heats through.


The recipe below for Spiced Pork Kabobs (Pinchitos) is typical of the Moorish influences that abound in Andalucian cooking. Here, they are evidenced in the use of cumin and paprika.




Pinchitos (Spiced Pork Kabobs)
Serves 4
Preparation Time 15 minutes
Cooking Time 15 minutes
2-3 hours Marination Time.

Ingredients

• 1/4 cup (2 fl oz) olive oil
• 2 cloves garlic, chopped
• 2 tablespoons lemon juice
• 2 teaspoons salt
• 1 teaspoon curry powder
• 1 teaspoon ground cumin
• 1 teaspoon turmeric
• 1/2 teaspoon cayenne pepper
• 1/3 teaspoon smoked paprika
• 1/4 teaspoon thyme
• 16 oz lean pork, cut into small cubes

Method

1. In a shallow dish, combine the olive oil, garlic, lemon juice, salt, curry powder, ground cumin, turmeric, cayenne pepper, paprika and thyme, and mix well.
2. Gently place the pork pieces in the dish and marinate for several hours in the refrigerator.
   
3. Turn pork over periodically to ensure that all sides are equally coated.
4. Immediately before grilling, remove the pork pieces from the marinade, and thread them on to skewers.
5. Place the pork skewers on the hot grill, and cook, turning them until the pork is fully cooked on all sides.
6. Serve hot, fresh from the grill with a mixed green salad, and pita bread.
   

The above recipe can be found in the recipe book, Paella Paella by Maria and Nalalia Solis Ballinger.

Pomegranate & Orange Juice

I read a report recently based on research carried out by the University of California, Los Angeles which ranked 10 beverages by their levels of disease-fighting antioxidants, and pomegranate juice was the clear winner.

The top ten list went as follows:

1. Pomegranate juice
2. Red wine
3. Concord grape juice
4. Blueberry juice
5. Black cherry juice
6. Acai juice
7. Cranberry juice

8. Orange juice
9. Tea
10. Apple juice

Well, if you are like me, and rarely eat pomegranates, trying to incorporate them into anything sounds a challenge, so I began to consider the places I know where pomegranates are a common fruit, and immediately thought of Morocco. It was in the book, Cooking at the Kasbah by Kitty Morse, that I found this recipe, and not only does it include pomegranates, but also orange juice which comes in at number eight on the list, so I guess this is really full of antioxidants. It is non-alcoholic, and ideal for the long, hot summer days ahead.

Ingredients (Serves 1)

• 1 pomegranate
• 1/4 cup water
• 1/2 cup fresh orange juice
• Sugar to taste
• 2 teaspoons orange-flower water (available in some supermarkets and liquor stores, and also Middle Eastern markets)
• Fresh mint sprigs for garnish

Method

1. Fill a large bowl with water. Cut the pomegranate in half lengthwise. Holding the fruit under the water, break it apart, separating the seeds from the skin and white pith. The seeds will drop to the bottom of the bowl, while the pith will float to the surface.
2. Transfer the seeds to a colander or strainer. Rinse, removing any remaining bits of skin and pith.
3. In a blender or juicer, puree the pomegranate seeds with the water.
   
4. Strain through a fine-meshed sieve, pressing the puree with the back of a large spoon to extract as much liquid as possible.
5. Transfer to a container and stir in the orange juice, sugar, and orange-flower water.
6. Serve over ice cubes and garnish with a mint sprig.

Blushing Sangria

I was in my local supermarket yesterday, and they had a special promotion for a rose Pinot Noir, and a description saying how great it tasted chilled on a summer afternoon. I have not bought rose wine for a long time, so I purchased a bottle, and started thinking how much more popular rose wine is in Europe. Many of my friends here in the US have indicated to me that rose wine was wine you would drink in college (as if it hadn't quite made it to red and white wine status), and that is probably why I have never been offered rose wine at anyone's house.

The recipe I have for Sangria suggests substituting the red wine for rose because it makes it a lighter, fruitier drink. The Spanish mixture of iced wine and fruit makes a refreshing summer beverage, and the fruit can be varied to whatever is on hand. It would be ideal for a summer barbecue or beach party.

Ingredients

• 1 orange, sliced and seeded
• 1 lemon, sliced and seeded
• 2 plums, pitted and cut into 1/2-inch wedges
• 1 peach, pitted and cut into 1/2-inch wedges
• 6 strawberries, halved
• 6 seedless grapes, halved
• 2 tablespoons fresh lemon juice
• 2 tablespoons granulated sugar
• 1/4 cup orange liqueur such as Grand Marnier
• 1 cup fresh orange juice, plus more as needed
• One 750-ml bottle chilled rose wine

Method

1. In a pitcher, combine the orange and lemon slices, plum and peach wedges, strawberries, grapes, and lemon juice.
2. Sprinkle with the sugar and toss to combine.
3. Add the orange liqueur and let stand at least 1 hour.
4. Stir in 1 cup orange juice and the wine.
5. Add more orange juice to taste, if required.
   
6. Refrigerate for 1 to 2 hours, or until chilled.
   

Mangoes in Ginger Syrup with Cardamom Yogurt

This is another great recipe found in the Vogue Entertaining and Travel magazine. If you don't know this magazine, it is an Australian publication, and in this issue the whole article is set at an amazing location, Thirty-one Degrees, Oak Beach, Port Douglas. However, many of the recipes are ideal for summer days here in the US. This recipe combines the sweetness of mangoes with the aromatic flavor of ginger, which is then topped with a Greek-style yogurt sherbet.

It can be made ahead of time, and left in the refrigerator to chill, and is great for a summer barbecue or beach party.

Ingredients (serves 4-6)

• Approximately 1" piece of ginger, peeled and cut into julienne strips.
• 1/2 cup caster (very fine) sugar
• 2 tablespoons white rum
• Finely grated zest and juice of 2 limes
• 4 large mangoes, cut into wedges
• 2 oranges, peeled, thinly sliced

For the Cardamom Yogurt Sherbet

• 1 cup caster (very fine) sugar
• Approx. 2 fluid ounces glucose syrup
• 6 Cardamom pods
• 35 ounce container of Greek-style Yogurt
• 1 teaspoon vanilla extract

Method

1. For the sherbet, combine sugar, glucose syrup, cardamom with 1 cup of water in a saucepan.
   
2. Stir over medium heat until sugar dissolves, then bring to the boil for 5 minutes.
3. Cool to room temperature, then strain into a bowl and whisk in yogurt and vanilla.
   
4. Freeze mixture in an ice-cream maker.
5. Combine ginger, sugar and 1 cup water in a saucepan, and simmer over medium heat for 10 minutes.
6. Allow ginger mixture to cool, then stir in the remaining ingredients.
7. Refrigerate for at least 1 hour before serving.
8. To serve, spoon fruit and syrup into shallow bowls or glasses, and top with scoops of sherbet.

Rigatoni with Chicken & Capers

This is a great recipe if you are looking for a quick, nutritious meal that won't break the bank. It is basically a marinara sauce with chicken and capers added, served over rigatoni, but you can use any type of pasta, dried or fresh.

I have made this recipe with raw chicken pieces, and also ready cooked chicken from the supermarket - both work equally as well.

Ingredients (Serves 4)

• 4 skinless chicken breasts (cooked or raw)
• 1 teaspoon olive oil
• 2 cloves fresh garlic, crushed
• 1 14 1/2 oz can diced tomatoes
• 1-2 teaspoons tomato paste
• 2 bay leaves (dried is OK)
• Sprig of fresh basil, torn or 2 teaspoons dried
• Sprig of oregano, or 1 teaspoon dried
• 3 teaspoons of capers
• 1/4 cup white wine
• Salt and Pepper to taste
• 2 oz Dried Pasta per person
  

Method

1. Heat enough water in a saucepan to cook the pasta, and bring to the boil.
2. Heat the olive oil in a large saute pan over a medium heat. If using uncooked chicken, add to the pan and brown for 10 to 15 minutes, turning to brown evenly. Remove from pan and set aside.
   
3. Add the garlic to the pan, and cook or 1-2 minutes.
4. Add undrained tomatoes, wine, basil, oregano, and bay leaf.
5. Cut the chicken into 2-inch pieces, and return to the tomato mixture.
6. Add the capers and salt and pepper to taste.
7. Add 1 teaspoon tomato paste.
   
8. Leave to simmer while pasta cooks, adding more paste if required.
   
9. Add the pasta to the boiling water, and follow package instructions for cooking times.
10. When pasta is cooked, drain, and serve.

You can either mix the pasta and the tomato sauce together, or you can serve the sauce over the pasta, depending on how you prefer it. Serve with a mixed green salad tossed in a vinaigrette dressing, and you have a perfect summer meal.

Gourmet Fusion at Leaping Lotus Summer Shopping Extravaganza

The Gourmet Fusion store will once again be taking part in the Summer Shopping Extravaganza at the Leaping Lotus in Solana Beach, California. The event takes place on Thursday evening, June 19th from 5:30 p.m. to 8:30 p.m.

During the evening there will be live music by Dano's Island Sounds steel drum, a silent auction for the Rancho Coastal Humane Society, and a fashion show. Wine and hors d'oeuvres will be served throughout the evening.

The Gourmet Fusion store will be having special sales, including teapots, water bottles, tumblers and salt and pepper grinders. We will also be giving samples of our Spanish gazpacho to try, as well as our new tea infused chocolates from Torn Ranch.

Torn Ranch is a California company located between Napa Valley and San Francisco and they make the most unbelievable chocolates and truffles using all-natural, kosher dairy products.

We are pleased to offer the green tea infused dark chocolate bars and indulges.

The milk chocolate bars and indulges come in four flavors - ginger tea, green tea, imperial chai and orange blossom.

So if you are in the Solana Beach area, stop by on Thursday for a great evening's entertainment.

Cattitude Sale at Gourmet Fusion

Our summer fun continues this week with our Cattitude Sale at the Gourmet Fusion store.

If you are not one of the initiated, and don't know what Cattitude is, it is a range of tea and coffee products by Huesnbrews. All the products depict two mischievous looking black cats on the front, and a set of black paw prints on the back. The travel tumblers come in black, pink and white with stainless steel, and the ceramics are in ivory, blue, pink and green.

The full range of Cattitude products is on sale in our Solana Beach store, as well as online. The range includes travel tumblers, mugs, mug and coaster sets, teapots and teapot-for-one sets, as well as the extra-cute espresso cups.

They are great as gifts, or as a treat for yourself.