"Going out in Spain again, how wonderful!" Many friends tell me.
Well, not in reality, it is not. Yes, I admit the weather is a pleasant change from the dreary precipitation of West England, and I have great friends here, where I work in Spain, but at the end of the day it is not a holiday, it is work.
In a suit and tie on the road on a plane full of holidaymakers to Alicante is depressing enough, but then it is the taxi on the plant, a whole day in aair-conditioned office, followed by taxi to the hotel. Back to the plant in the morning, another full day, etc. etc ... .. get the picture? As the weather has to do with it?
The only saving grace for me is the food. Spanish food ranks right up there with Italian for me is that it relies on the freshness of ingredients and simple cooking process. The only difference is the selection of snacks in the bars - Tapas.
Due to the simplicity of the cuisine and the diversity,many tapas are suitable for the barbecue smoker and have found their way into my free barbecue recipes web pages. Every day I try a new bar, new tapas, ask the bartender, as she is ready, and then blow it on the laptop during the flight home. Perhaps there is an upside for business after all.
The word tapas (plural) comes from the word tapa meaning a cover. Would be in the bars and bodegas of Andalucia in the days before air conditioning, the bartender at a tapasSatisfy its customers sherry glass to stop the flies always in. It was not long before the landlord would be a little bread on the tapas place and that is where the tapas started development.
Technically tapas snacks are designed to be enjoyed at the bar with an aperitif before the main home for lunch and of course the siesta. The tapas revolution now means that they are available all hours and many can be eaten at the same time to make a meal for themselves and so this approach isTapas, which are ideal for the BBQ makes barbeque.
Some need a little adjustment and take for example the Esgarrat is bacalao (dried salted cod fish) and roasted peppers in olive oil. The sweetness of the pepper goes well with the salt cod to produce a wonderful combination of flavors. Make friends with a plate and dip bread in oil - fantastic on a hot summer day!
Preparation of Esgarrat take time (one week) and uses two basicTechniques of barbecue smoke to heal in the first place and then roasting fire here, then, is how it goes.
Take 150g or 6oz cod loin fillets (without skin) and place it in a plastic bag with two tablespoons of salt. Seal the bag and beat them in the fridge for a week. On the day of consumption, wash the cod loin from the bag under the faucet and cut into thin slices like salmon. Technically bacalao should be dried in the air, but I think the process has more than enoughand certainly the best that I can achieve in a damp maritime UK climate.
When the grill is charcoal good and hot, grill place two red peppers on the smoker and cook until the skin is black and blisters and the flesh is soft. If the seal is complete, place the peppers in a plastic bag and allow to cool about this. When cool, remove the peppers from the bag and peel away the black skin and you will be with a beautifully soft peppers that is left to be ready for cutting. Cut in stripsPlace in a shallow dish made with salt cod and olive oil in the gorge - work, give him an hour just to let the flavors blend and you're ready to serve.
Esgarrat Enjoy, enjoy, what to leave in the summer and I will be back for some Spanish culinary adventures in the fall.
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