I've been fortunate enough to visit (and eat in) France, Greece, Switzerland, Germany, Austria, Italy, Egypt, England, Holland, Belgium, and Spain and my favorite cuisine was in Spain. It was defined by the flavors of olive oil, garlic and lemon (the Spanish like garlic and olive oil even more than the Italians), highlighted with Mediterranean herbs such as oregano, thyme, and rosemary, and lent an exotic flair with the inclusion of Moorish spices. It's food that's simultaneously bright and sunny and dark and sultry. Marvelous stuff!
Cheese-stuffed Peppers
Copyright 2009 Kevin D Weeks
Begin your meal with these slices of pepper stuffed with goat cheese. They make a beautiful display on a platter. My version includes red onion and fresh dill and they are equally good hot from the oven, at room temperature or even cold. I've also substituted feta for the goat cheese.
Grilled Moorish Pork Kabobs (Pinchos Morunos)
Kevin D Weeks
Although these Moorish pork kebabs aren't the most memorable meal I've eaten in my entire life (that was roast suckling pig in Spain), this is nevertheless an astoundingly good recipe - the Spaniards really know (and love) their pork. The combination of Moroccan (Moorish) spices and pork is amazing.
Spanish Potatoes (Patatas Bravas)
Kevin D Weeks
The surprising element in this dish is the vinegar - which gives the potatoes a wonderfully bright flavor. My addition is the dark beer, which adds depth to the dish. Any dark beer will work, but if you can get Mahou Negra it's perfect. (By the way, in this context bravas means fiery. The potatoes should be distinctly spicy.)
Baby Artichokes Gratinee: From Spain with Love
Copyright 2009 Kevin D Weeks
I first ran across baby artichokes in Spain and a few years later was able to find them when I lived in California. Recently our local equivalent of Whole Foods has sometimes had them for sale and so I've been able to recreate the recipe I first laboriously deciphered in a Spanish cookbook I found in our villa in Spain.
Grilled Asparagus with Alioli (Esparragos con Alioli)
Asparagus is a great side dish for any Spanish menu, especially in spring when the harvest is at its peak. This asparagus with alioli recipe uses fresh green asparagus. If you're firing up the grill for the Pinchos Morunos then lightly oil the asparagus and grill it too. ~ Recipe courtesy of SpanishFood.aboutStrawberry Trifle: Elegant Simplicity
Copyright 2009 Kevin D Weeks
Strawberry Trifle isn't Spanish, in fact trifles are English. But this is quick and easy and os-so-good when fresh strawberries are available. It's an excellent last-minute dessert suitable for just the two of you or for company. Serve it with a brunch or at the end of your first night of outdoor grilling, or just have it for breakfast some lazy Sunday morning.