Believe it or not people do the foreign exchange thing to learn about the country they are going to be staying in. Why don't you wait untl she gets to your place and you can make dishes from your area. Ask her to share dishes from her home she likes. It is not about the food from where she is but what she likes. For instance I live on the shoreline, lots of fish, but I do not eat seafood. Wait and talk with her it will be a fun learning experience for both of you!!Does anyone know any good spanish food recipes?
A real popular dish in Spain is Paella. It's a rice dish with seafood...very tasty. Don't have a recipe, but I'm sure you can look it up on line somewhere.
Paella! It's this delicious orange rice with shrimp, chicken, and cooked peppers. Absolutely delicious! Spanish Tortia, it's really good too! But remember, since it's a foriegn exchange student, they probably would like to try many different foods also! Give her the WHOLE package, food and all! You can always try to make her a spanish dish every once and awhile to make her feel at home...(kind of) but introduce her to other types of food, like ribs, or hot-dogs, corn, or pork-tenderline. Good luck with everthing! ~isa~
Chile Rellenos
Syriana Peppers Broiled In Oven Roasted
Stip the Skin Off After Cooling For About 10 minutes
Beat Eggs Finely
Flour With Pepper Optional
Montery Cheese
Cut Slits In The Peppers After Roasting and Skinning!
Put Cheese In Peppers
Dip Peppers In Egg And Then Flour Coat And Fry In Vegetable Oil Until Flour Cheese Melted
*Note* They will be EXTREMELY hot to handle so let cool and handle with tongs and set out of pan
http://web.foodnetwork.com/food/web/sear鈥?/a> hope i can help
Paella Burgers and Spanish Fries with Pimiento Mayonnaise Recipe courtesy Rachael Ray
Show: 30 Minute Meals
Episode: Bringing Up Burger
1 package, 16 to 18 ounces, extra crispy style frozen fries
1 1/2 pounds ground chicken breast
1 cup flat-leaf parsley, divided 鈥?3 or 4 handfuls of leaves
7 cloves garlic, finely chopped, divided
4 teaspoons sweet paprika, divided
4 teaspoons hot sauce, divided
2 lemons zested, 1 cut into wedges after zesting
2 1/2 tablespoons grill seasoning (recommended: Montreal Steak Seasoning by McCormick), divided
Extra-virgin olive oil, for drizzling
1/2 pound chorizo, peeled from casing, cut into 4 (3-inch) pieces, butterfly each piece*
1 cup pimiento peppers, jarred or canned, drained well
1 cup mayonnaise
1/4 cup chopped onion
Salt
4 jumbo shrimp or prawns, 8 count per pound, peeled and deveined and butterflied*
3 tablespoons butter
4 Portuguese rolls (slightly sweet rectangular crusty rolls), split, any crusty bread or roll of choice may also be substituted here
2 cups chopped romaine lettuce
Preheat oven to temperature on back of sack of fries and scatter them across a thin nonstick cookie sheet in a single layer. Cook fries according to package directions.
Preheat a large griddle or nonstick skillet over medium-high to high heat.
Place chicken in a bowl. Separate out a handful of the parsley leaves and leave them whole. Chop the remaining and take half of the chopped parsley and place it in the bowl with the chicken. Add 3 cloves of the chopped garlic, a little less than half the total amount. Next, add 2 teaspoons or a palm full of paprika, about 2 teaspoon hot sauce and the zest of 1 lemon. Measure out a palm full then half again of the grill seasoning and add that to the chicken. Pour a healthy drizzle of extra-virgin olive oil around the inside of the bowl using a spatula. Mix the chicken and form 4 patties. Wash up and add the patties to the grill. Cook 5 minutes on each side.
Place the chorizo above or alongside burgers. Try to weight the chorizo down to keep it from curling up by topping a plate or small skillet on the sausage and adding something heavy from your pantry like canned goods to weight it down. Cook sausage just 2 or 3 minutes on each side. It is already fully cooked, you're just crisping the edges and heating it through.
Place the pimiento peppers and mayonnaise in a food processor and add the whole parsley leaves, the chopped onion, the zest of a lemon, 2 teaspoons hot sauce and a few pinches of salt. Turn the processor on and grind until the dressing is smooth and even.
Squeeze a little lemon juice over the shrimp or prawns, about 1 tablespoon then season them with a little coarse salt and drizzle them with EVOO. Grill the butterflied shrimp or prawns alongside the burgers, 2 minutes on each side, weighting them as you did the chorizo.
Remove the patties and shrimp and add to the chorizo 鈥?loosely tenting to keep warm. Drizzle rolls with extra-virgin olive oil and place cut side down on grill. Weight the rolls down and press to toast and char them on both sides.
Melt butter together with remaining 4 cloves chopped garlic and 2 teaspoons sweet paprika over low heat until garlic sizzles in butter. Remove the fries from the oven and place in a large bowl. Add the chopped parsley to the bowl and pour the melted garlic butter over the fries then season with salt to your taste.
Add chopped lettuce to roll bottoms then top with chorizo, chicken patty and shrimp. Slather the bun top with pimiento mayonnaise and set in place. Serve extra mayonnaise with fries for dipping.
* To butterfly the chorizo chunks or shrimp, cut into and across but not all the way through then spread the meat, like wings. For the shrimp, cut along the deveined incision, then spread it open.
Easy Spanish Rice
1 cup uncooked regular rice
1 medium onion, chopped (1/2 cup)
2 tablespoons vegetable oil
2 1/2 cups water
1 can (8 ounces) tomato sauce
1 small green bell pepper, chopped (1/2 cup)
1 1/2 teaspoons salt
3/4 teaspoon chili powder
1/8 teaspoon garlic powder
1. Cook rice and onion in oil in 10-inch skillet over medium heat about 3 minutes, stirring occasionally, until rice is golden brown and onion is tender.
2. Stir in remaining ingredients. Heat to boiling; reduce heat. Cover and simmer about 30 minutes, stirring occasionally, until rice is tender.
Turn this great side dish into an easy main dish by adding one pound of ground beef, sausage or turkey, cooked and crumbled.
yes..very tipical....try chicken cutlets a la vinagretta.or pechuga al vinagre
1.clean cutlets w/ lemon and vinager
2. season some chicken cutlets.
add some adobo,salt,sazon ranchero,piments,oregano,
3.add more vinager
stear and leave on a seal container for about half an hr.
smell that...uhm...
now have a pan ready and make some yellow rice. add water,salt, oil and sazon accent.
when water is boiling add the rice.
put another pan dont add anything to it.just throw those cutlets in there.let it make some water. and jus keep adding water until you think theyre ready..aproximetly 20 mins.
yummy
be sure you know which geographic region she comes from.
the people around the coasts naturally eat a great deal of fish, but those in the north or the mountains have a very different style of eating.
anyhow my favorite spanish dish is cold gazpacho soup.
i make a base from fresh tomatoes, garlic ,salt and pepper, paprika . chili powder %26amp;oil, and cook them in a sauce pan for about five minutes.
i let it cool and then blend it all in my blender. i serve it chilled with fresh chopped cucumbers and a dollop of sour cream.
its really great!
exchange students want to eat burgers and fries like americans do!!
thats why there here
since everyone is probably going to go the paella route, i'll give you something easy and different.
Pasta With Speedy Romesco Sauce
1 lb corkscrew pasta such as rotini
1 slice firm white sandwich bread, toasted
1 (7-oz) jar roasted red peppers, drained
1/4 cup roasted salted almonds (not smoked)
1 large garlic clove
1/2 cup reduced-sodium chicken broth
1/4 cup extra-virgin olive oil
1 teaspoon Sherry vinegar, or to taste
3/4 teaspoon salt, or to taste
1/4 teaspoon dried hot red-pepper flakes, or to taste
10 oz frozen baby peas (2 cups)
1/4 cup finely grated Parmigiano-Reggiano plus additional for serving
Begin to cook pasta in a 6- to 8-quart pot of boiling salted water.
Meanwhile, working quickly, tear toast into pieces and blend with peppers, almonds, garlic, broth, oil, vinegar, salt, and red-pepper flakes in a blender until smooth, about 2 minutes. Transfer to a 12-inch heavy skillet and bring to a simmer.
When pasta is barely al dente, add peas and continue to cook until peas are just tender, about 2 minutes. Reserve 1/2 cup pasta water, then drain pasta and peas in a colander. Add pasta and peas to sauce along with cheese (1/4 cup) and toss to combine. Add some reserved pasta water to thin if necessary. Serve immediately.
**************************************鈥?br>
Spanish Style Pork Chops with Chorizo and Roasted Red Pepper Sauce
2 tablespoons extra-virgin olive oil, 2 turns of the pan, plus some for drizzling
4 large, boneless center-cut pork chops, 1 1/2-inches thick
1/2 tablespoon paprika or smoked sweet paprika, half a palm full
Salt and pepper
1/4 pound chorizo, casing removed, finely chopped
2 cloves garlic, chopped
1 small yellow onion, chopped
1 tablespoon chopped thyme leaves, 4 sprigs
1 (16-ounce) jar pequillo peppers or roasted red peppers, drained
1/2 cup flat-leaf parsley, a couple of generous handfuls
1/4 cup dry sherry or dry white wine, eyeball it
Preheat oven to 375 degrees F.
Heat a large skillet over medium-high to high heat. Add extra-virgin olive oil, 2 turns of the pan. Season the chops with paprika, salt, and pepper. Place chops in skillet and sear meat to caramelize, about 2 minutes each side. Transfer the chops to a cookie sheet and place in the oven to finish off, 8 to 10 minutes, or until meat is firm to touch, but not tough. Remove from the oven and let the chops rest covered with a piece of aluminum foil for a few minutes.
While the chops are in the oven, return the skillet to the cook top over medium heat. Add the diced chorizo and cook stirring frequently for 2 minutes. Add the garlic, onion, thyme, salt, and pepper. Cook meat and onions for about 3 minutes.
Bring 1 to 2 inches of water to a boil in another skillet with a lid. Grind the peppers and parsley in a food processor until smooth. Add the sherry or wine to the sausage and onions and stir, then stir in the ground peppers. Cook another minute or 2 or until the peppers are heated through. Place a chop on each dinner plate and top with the chorizo-roasted pepper sauce.
PAELLA
PAELLA (serves 6)
1/3 cup of Olive Oil
1 Small Onion, minced
2-3 cloves of garlic, crushed
3-5 tbsps minced fresh parsley
1 generous pinch of saffron
2 tbsps of chicken bullion
3 skinless Chicken Breasts, cut in large chunks
2 green peppers, sliced
1 red pepper, sliced
1 tsp of yellow food coloring (optional -- saffron is very expensive, a pinch
of it is all you need for taste but a richer color is desired)
8 oz tomatoe sauce
1 tsp sugar
4 cups of rice
7 cups of water
salt
1/2 lb - 1 lb shrimp, leave shell on
1 lb scallops
Saute onion, parsley, and garlic in olive oil until the onion begins to become transparent. Add saffron, chicken bullion, chicken, peppers and saute until chicken has become white. Add tomatoe sauce, sugar, food coloring. Stir. Add rice %26amp; water and bring to boil. Salt to taste. Boil 5 minutes, stirring occasionally. Add shrimp %26amp; scallops, boil an additional 5 minutes, stirring occasionally. Simmer 10 minutes covered, stirring occasionally. If the rice appears to be getting too dry during the last 10 minutes, add more water. If the rice is too wet at the end of the 10 minutes, uncover and evaporate unwanted liquid.
ENJOY!
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