2021 Vuelta - Stage 12: Jaén to Córdoba
Another hilly day in Andalusia faces the riders today. I feel like I just said this yesterday...because I did. Even a grand tour can get stuck in a rut, I guess. We’ve all been in ruts. Making the same meals over and over until they become habit and ordinary and predictably lame. This blog has really prevented me from falling into too many repetitive dishes, but even on this culinary ridealong some of the dishes can be similar. Spanish food is very reliant upon garlic and paprika as a base. However, today’s dish is guaranteed to knock your socks off...even though it totally uses garlic and paprika in its base. That’s what I love about food. Two people can take the same ingredients and come up with something different and delicious.
It’s the summer, and who doesn’t love to get out and grill? Grilled meat on a stick is as old as man and fire. These lovely pork kabobs (pinchitos) get a good marinade in flavorizers prior to hitting the flame-licked grates. While kabobs are old hat, I tried something for the first time. Cogollos al ajillo, or lightly fried romaine in garlic oil! The char on the romaine really adds a depth of flavor, almost a nuttiness from pretty bland lettuce. I topped it off with a lovely, creamy, garlicky vinaigrette and some fried garlic slices. I hope you enjoy this as much as we did.
Spanish Pork Kebabs and Garlic-Fried Romaine
Before you cook anything on a grill, especially small or delicate items like these skewers, it’s important to complete 3 steps: preheat the grill for at least 15 minutes, clean the grates with a brush, then oil up the grates using tongs and oil-soaked paper towels (or a clean, old rag), allowing the oil to cook off for about 5 minutes. If you don’t have a spice grinder, substitute in equal amounts of ground spices. You will need 6 metal skewers, or water-soaked wood skewers, for this meal.
Pinchitos, from Food.com, French Tart
1 tsp saffron
2 bay leaves
2 pork tenderloins (about 2 lbs)
1 tsp each cumin seed and fennel seed, ground
1 tbsp smoked paprika
4 garlic cloves, crushed and minced
2 tbsp chopped fresh oregano
4 tsp sherry vinegar
4 tsp olive oil
Romaine salad
1/2 cup olive oil
4 cloves of garlic, thinly sliced + 2 garlic cloves minced
2 or 3 romaine hearts, halved
4 tsp sherry vinegar
2 tsp each of sour cream, mayonnaise, Dijon mustard, and lemon juice
Crush the saffron between your fingertips into a small bowl. Crush the bay leaves atop of the saffron. Cover with 1/4 cup boiling water and let steep while you prepare the pork.
Trim the pork of any silverskin and cut into rough 1-inch cubes. In a large bowl, stir together all of the remaining ingredients, including the saffron and bay leaf infusion, along with a pinch of kosher salt and freshly cracked black pepper. Stir the pork into the marinade. Cover and set in the fridge to marinate for at least 4 hours and up to 18 hours.
When ready to cook, preheat your grill for at least 15 minutes on high heat.
Meanwhile, prepare the salad. Heat the oil over medium heat, in a large pan, and fry the sliced garlic until browned, but not burned. Remove the fried garlic using a slotted spoon and place on paper towels to drain. Pour off 1/4 cup of the oil into a jar with a lid. Return the pan to the burner and place the romaine in, cut-side down, and lightly fry. You’ll have to fry off the romaine in batches. Place the lightly-fried romaine onto a platter.
Place 6 pork pieces on each skewer and grill over high heat, with the lid on, for 3 minutes. Flip and cook on the other side for 3 minutes. Remove from the heat and place on the platter of with the fried romaine.
Add the minced garlic, sherry vinegar and remaining ingredients to the garlicky oil reserved in the jar. Season with salt and pepper. Firmly secure the jar lid and shake to emulsify. Alternatively, you can place all the vinaigrette ingredients into a medium bowl and whisk. Pour the dressing over the kebabs and romaine.
Sprinkle with the fried garlic slices and serve. ______________________________ Copyright 2021, Brendan McCann, All Rights Reserved.
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