Grilling with Walter: A taste of Spain
Grilled Shrimp and Chorizo Tostado Pizza topped with Cilantro, Cotija Cheese and Fresh Lime
Makes 4 servings
Spanish Rice (recipe below)
Smoky Black Bean Puree (recipe below)
Pico de gallo (recipe below or use your favorite brand)
Oil for frying corn tortillas
4 corn tortillas, for frying
6 ounces of 30/40 count raw shrimp (about 12 each), peeled, deveined, tail removed
6 ounces pre-cooked chorizo, sliced ¼-inch thick on a bias (about 12 slices)
3 tablespoons olive oil
1/3 cup shredded Fontina cheese
4 flour tortillas
6 tablespoons, chopped cilantro
½ cup crumbled Cotija cheese
Juice of 1 fresh lime
Equipment: Wooden skewers – 8 to 12-inches (soaked in water in advance)
Spanish Rice
1 ½ tablespoons olive oil
¼ cup diced yellow onion,
2 cloves garlic, minced
1 cup long grain white rice
4 ounces canned plain tomato sauce
1 ¾ cup chicken broth
1 medium red bell pepper, diced
¾ cup frozen carrots and peas
½ teaspoon salt
¼ teaspoon freshly milled black pepper
¼ teaspoon ground cumin
¼ teaspoon ancho chili powder
Smoky Black Bean Puree
Makes about 2 cups
One 15-ounce can black beans, rinsed
3 tablespoons olive oil
3 scallions, chopped
2 canned chipotle peppers in adobo (minced)
1 to 3 teaspoons additional adobo sauce (to taste)
1 clove garlic, minced
1 large lime, zested and juiced
1 teaspoon smoked paprika
½ teaspoon ground cumin
½ teaspoon salt
¼ teaspoon freshly milled black pepper
1 red bell pepper, roasted and diced
1 bunch cilantro, well rinsed and coarsely chopped
¼ medium red onion, finely diced
Note: Though this is delicious directly after blending, the flavor becomes sublime if allowed to sit for at least a few hours.
Pico de Gallo
1 Roma tomato, diced
1/4 red onion, diced
2 tablespoon minced cilantro leaves
1/6 of Jalapeno, seeds removed, minced (or to taste)
Zest and juice of ½ lime
Salt
Place the Roma, red onion, cilantro and jalapeño into a bowl. Add the zest and squeeze the juice from half a lime the bowl. Sprinkle with salt, and stir together until combined. Be sure to taste the pico de gallo and adjust the seasonings, adding salt or more diced jalapeno if needed.
Grilled Corn on the Cob with Chimichurri, Hot Sauce and Queso Fresco
This recipe yields about 2 cups of Chimichurri Sauce – more than you’ll need for 4 servings. But you’ll be happy to have it! It’s an incredibly versatile and indispensable sauce for grilled and roasted meats, as well as for vegetables. It can also be whisked into mayonnaise to create a Chimichurri aioli or blended with butter to create a lick-smacking compound butter. Or just use it for dipping a good quality crusty loaf of bread.
Makes 4 servings
Corn
4 ears yellow corn
Vegetable oil cooking spray
1/2 teaspoon salt
Chimichurri Sauce
6 cloves of garlic, peeled
2 jalapeno chiles coarsely chopped, (without seeds optional)
2 teaspoons salt
½ cup cilantro leaves
½ cup flat leaf parsley leaves
¼ cup fresh oregano leaves
¼ cup white vinegar
1/3 cup olive oil
For Serving
½ cup queso fresco, crumbled finely
Corn
Chimichurri Sauce
Combine all ingredients in a blender and puree until smooth. Adjust seasonings as needed.
For Serving
Carefully remove the husks from the hot corn and cut into halves. Brush or drizzle about 1 tablespoon of Chimichurri sauce over each half. Sprinkle each with about 1 tablespoon of finely crumbled queso fresco. Serve immediately.
Peach Strawberry Sangria Blanco
2 (750-ml) bottles white Spanish wine, such as Albarino (Galacia), Viura (Rioja), Verdejo (Rueda), or Sauvignon Blanc
1/2 cup Spanish brandy
1/4 cup Spanish orange liqueur
Juice of 1 orange
1/2 cup superfine sugar
1 peach, pit removed and sliced into thin wedges
1 cup sliced fresh strawberries
1/2 orange, halved and thinly sliced
1/2 lemon, halved and thinly sliced
1/2 plum, pit removed and sliced into thin wedges
1 (10-ounce) bottle club soda, chilled