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Video: Spice up winter with tapas

TODAY
updated 1/15/2008 11:49:20 AM ET 2008-01-15T16:49:20

Bring a taste of Spain home with chef José Andrés' Latin-inspired recipes. These delicious dishes will add some to heat to your home on those cold winter nights. On the menu: pork loin with sea salt, fried egg with chorizo and seared Piquillo peppers stuffed with cheese.


Recipe: Pork loin baked in sea salt with sliced Spanish cured ham (Lomo de cerdo asado a la sal con Jamón) (on this page)

Recipe: Fried egg with chorizo (Huevo frito con chorizo) (on this page)

Recipe: Seared Piquillo peppers stuffed with Roncal cheese (Pimientos del piquillo rellenos de queso Roncal) (on this page)

About the chef:
José Andrés is an internationally recognized culinary innovator who is widely credited with bringing the “small plates” concept to the United States. Critically recognized by various magazines like, Bon Appetit, Food & Wine and Saveur, he also has a new TV show called “José Made in Spain,” and recently released his first cookbook, “Tapas: A Taste of Spain in America” (Clarkson Potter Books). When he is not in the kitchen or in front of television cameras, Andrés serves on the board of DC Central Kitchen and is a contributing editor to Food Arts. He lives in Washington with his wife, Patricia, and their three daughters.

© 2013 MSNBC Interactive.  Reprints

Recipe: Fried egg with chorizo (Huevo frito con chorizo)

Ingredients
  • 4 large eggs
  • 8 garlic cloves
  • 1/4 cup Spanish extra-virgin olive oil
  • 4 ounces chorizo sausages, sliced into 1/4-inch rounds
  • 4 sprigs fresh thyme
  • Sea salt to taste
Preparation

Gently crack open the eggs and separate the yolks from the whites, putting each yolk and each white into its own small bowl.

Split open the garlic cloves by placing them on a chopping board and pressing down hard on them with the base of your hand or with the flat side of a kitchen knife. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. Add the garlic and cook until lightly browned, about 5 minutes. Transfer garlic to a plate and set aside. Increase the heat to medium-high and add 2 tablespoons of the olive oil. Once the oil just begins to smoke, tip the sauté pan to a steep angle so the oil collects on one side to create a small bath. Carefully slide the egg white into the oil bath and spoon hot oil over the white 3 or 4 times. until the edges start to get brown, then flip the egg white over. Cook for another 30 seconds. Transfer egg white with a slotted spoon to a serving plate, set aside and keep warm. Repeat with the remaining egg whites.

Pour the olive oil from the pan into a small bowl and set aside. Return the pan to the stovetop and continue to heat over medium-high heat. Add the chorizo and cook for 30-45 seconds, flipping the rounds when the sides begin to brown. Add the thyme and continue cooking for 1 minute.

Serving

Divide the egg whites between four plates. Gently spoon an egg yolk over each egg white. Divide the chorizo and thyme between the plates and garnish with the reserved garlic. Sprinkle with sea salt and drizzle the reserved cooking oil over each plate.

Tips

*Cook’s note: You can carefully poach the egg yolks in a small pot of gently simmering water, if you like.

Serving Size

Serves 4

Recipe: Pork loin baked in sea salt with sliced Spanish cured ham (Lomo de cerdo asado a la sal con Jamón)

Pork holds a place of honor in Spain. There is a saying in Spain, “Del cerdo hasta los andares,” that is to say that you eat everything, even the walk. This is partly because livestock do not do well in many parts of Spain; the land can't simply support them. However, pigs are ingenious creatures and can thrive almost anywhere with minimal care. As such there are hundreds of Spanish recipes based on pigs.

Ingredients
  • 3 pounds sea salt
  • 4 sprigs fresh rosemary
  • 4 sprigs flat-leaf parsley
  • 6 sprigs fresh thyme
  • 1 2-pound pork loin
  • 4 ounces of thinly sliced jamón serrano (Spanish cured ham)
  • Spanish extra-virgin olive oil
Preparation

Preheat the oven to 400 degrees F. In a large bowl, mix the salt with 3 tablespoons water until the salt is slightly damp. The salt should be moist so it packs well. Spread half of the salt on a sheet tray and lay 2 sprigs of the rosemary and the parsley and 3 sprigs of thyme on top of the salt. Place the pork loin on top of the herbs. Lay the remaining herbs on top of the pork loin and cover the pork completely with the remaining salt, making sure to pack the salt in well around the pork. Bake for 25 minutes.

Remove the pork and let it rest for 5 minutes. Using a fork and spoon, crack open the side of the salt crust. The upper half of the salt, now a hard shell, should lift off easily. Transfer the pork to cutting board and let rest for 5 minutes. Slice the loin into half-inch slices and arrange on four plates. Lay slices of jamón in between pork slices. Drizzle with some olive oil and serve.

Serving Size

Serves 4

Recipe: Seared Piquillo peppers stuffed with Roncal cheese (Pimientos del piquillo rellenos de queso Roncal)

Recently it seems as though chefs are stuffing these sweet Piquillo peppers from Lodosa with every single thing you can imagine. Although many of the stuffings are tasty, they’re also so complicated that they require a long cooking process. Here the piquillo pepper is simply matched with a great cheese, used just as is. This is a great tapa that home cooks can create without breaking a sweat.

Ingredients
  • 5 tablespoons Spanish extra-virgin olive oil
  • 1 tablespoon sherry vinegar, preferably Pedro Ximenez
  • 1 tablespoon minced shallot
  • 1/2 scallion, white part only, thinly sliced
  • Sea salt and freshly cracked pepper
  • 2 8-ounce jars Piquillo peppers (about 12 peppers)
  • 2 ounces Roncal (Spanish sheep’s-milk cheese), cut into 2-inch sticks
  • Fresh thyme sprigs
  • Fresh parsley sprigs
Preparation

Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl. Season with salt and pepper. Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.

Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds. Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.

Tips

*José’s tips: You could just as easily take a piquillo and stuff it with another of your favorite Spanish cheeses to create your own tapa in no time.

Serving Size

Serves 4

Discuss:

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