The One About the Spanish Rice and Salpicao

Salpicao is a dish that I have been cooking for a while now.  It's pretty easy and fast to make.  But what ups the whole salpicao-eating experience is when it is paired with salivatingly good Spanish rice.

I learned how to make this dish from a colleague and ever since I first prepared it, I would always look forward to when I can make it again.  I swear, that mound of golden brown beef on a bed of tastebud-tickling tomato-ey grains would make one shun the thought of eating out on a Saturday night.  It's that good!

I follow a fuss-free Salpicao recipe.  I marinate beef cubes in olive oil, crushed garlic, soy sauce, freshly ground pepper, and a little sugar and leave it overnight for the flavors to marry.

For the Spanish rice:
1.  Saute chopped onions and minced whole head of garlic (at this point, you already know it's going to be good. Go, garlic!).
2.  Add roughly chopped boiled tomatoes (I did away with boiling and they turned out fine).
3.  Add a couple of tablespoons of tomato paste and about a cup of tomato sauce.
4.  Add a little honey.
5.  Add a tablespoon or two of pesto. Yup, pesto!  I myself was thinking the first time I heard it if it really did belong in there.  My tummy was thankful that it did. :)
6.  Add chicken stock.
7.  At this point, you can add your uncooked rice to cook in the sauce a la paella.  Or you can do what I do: wait for the sauce to thicken then add the cooked rice.

So there!  Writing about this dish conjures pangs of hunger and craving for it!  Wait, you're still reading this post?  I thought somewhere between the pesto and the chicken stock, you'd be in front of your stove already!

Try it.  You'll love it!

The One About the Seafood Chowder

Another successful kitchen adventure!  The taste of this seafood chowder still lingers in my mouth.  It's THAT good!  And easy! :)




Here's what you'll need:

Butter
Garlic, minced
Onions, chopped
Shrimp
Squid rings
Fish cubes (dredged in flour then pan-friend; you can also poach the fish in milk)
Mushrooms
Cream of mushroom soup
Parsley
Potatoes, cubed

Here's what you do:

1. After pan-frying the fish, put a pat of butter in a pan and quickly cook the shrimp (heads removed) and squid.  Set aside.

2.  Saute onions and garlic.  Add the shrimp heads and, using a wooden spoon, squeeze out all the yummy . flavor from the shrimp heads.  Add the potatoes.

3.  Add water (or fish stock).  Water is fine because the flavor from the shrimp heads will be enough to intensify the seafood flavor of the dish.  Season with salt and pepper.  Bring to a boil.

4.  Add cream of mushroom soup (or milk or cream).  Add sliced mushrooms.

5.  Put the seafood back, sprinkle with parsley, and simmer on low heat until ready to serve.

I served the chowder with garlic bread.  Hon-some and I stumbled on this garlic bread recipe and it's the best garlic bread ever!!!

In a bowl, mix the following:  softened butter, chopped parsley, Parmesan cheese, minced garlic, and lemon zest.  Spread on bread and lightly toast in the oven!

I am suddenly reminded of how perfect this dish is now that the rainy season has officially begun in my home soil.  It's hearty, warm, filling, and it really hits the spot. :)