Surf & Turf with Piquillo Pepper Sauce

 

Surf & Turf with Piquillo Pepper Sauce - Star

Sometimes I get this ravenous craving for beef that only a good steak will satisfy. Then one day I discovered “Surf & Turf” and I just loved the idea of two of my all-time favourites teaming up. In fact this skewers combine most of the things I love… juicy steak, check, huge sweet prawns, check, fried potatoes, check, piquillo pepper creamy sauce, cheeeeeck! Just to top it all off, everything is speared on a skewer; you got to love skewers…

I managed to get everything looking so pretty, just because I am a girlie-girl and I like it pretty, but if you are after a more time efficient dish, just fry/grill the steaks and prawns either on the stove or in the barbecue and serve them smothered in the addictive piquillo sauce with some potato fries, that will do the trick nicely.

The piquillo sauce is one of my dad’s classic recipes, he used to serve it on top of piquillo peppers stuffed with prawns and salted cod béchamel, this dish was always a Christmas favourite at home; I have been playing with the sauce over the years and served it with pretty much everything and I can say that this surf& turf came out winning; the strong flavour of the meat, somehow complements perfectly the smoky robust sauce. I have made it with light cream, to lighten the load a little; you wouldn’t even pick on it as it tastes every bit as decadent as made with double cream; now we can have a couple of extra chips!! :0)

Surf & Turf Ingredients

Ingredients

Surf & Turf with Piquillo Pepper Sauce

Photo by Cristina Gonzalez

Surf and Turf with Piquillo Pepper Sauce

Yield: 16 skewers

Ingredients

  • 750g (1+1/2lb) tender beef steaks
  • 16 tiger prawns (king prawns) peeled & deveined
  • salt & ground 4 pepper mix (or black pepper)
  • 16 tiny baby potatoes (or potato fries to serve)
  • oil spray
  • Piquillo Sauce
  • 4 shallots (or 1 small red onion) finely chopped
  • 2 tablespoons olive oil
  • 7 piquillo peppers, drained & sliced
  • 1 cup light cream
  • 1 tablespoon tomato passata or tomato sauce
  • salt & pepper

Directions

  1. Cut steak in pieces of aprox. 2 x 2in (tie up beef pieces around with kitchen string if you want them to retain a roundish shape) Season with salt and pepper. Set aside
  2. If you are going to thread your potatoes in the skewers, peel them and cook a few minutes until they start to get a little softer
  3. Piquillo sauce: heat oil a medium size saucepan over medium/low heat. Cook shallots until golden brown. Add peppers and passata, cook for 1 minute. Stir in cream, combine and let cool slightly. Process sauce until smooth. Season with salt and pepper. Keep warm
  4. Thread 1 prawn, 1 potato and one piece of steak (take kitchen string off if you used it) on each skewer, until you finish up all the ingredients
  5. Heat a big cast iron pan over high heat. Spray with oil and cook skewers a few minutes on each side until done to your liking
  6. Serve skewers with the warm piquillo sauce (serve with potato fries if you didn't include potatoes on your skewers)
http://www.danceofsaucepans.com/surf-turf-piquillo-pepper-sauce/

Chicken with Baby Vegetables in Escabeche Sauce

Chicken and Baby Vegetables in Escabeche Sauce

Photo by Cristina Gonzalez

Escabeche is one of Spain’s little gems. It is probably one of the most traditional cooking techniques we have; was introduced in Spain by the Moors around the 8th – 15th centuries, and originally was used not only to preserve foods but to give them an exceptional deep flavour. Nowadays this technique it is still widely used but just to impart flavour to meats, fish or vegetables.

Escabeche is basically a sauce made from olive oil, vinegar, white wine, garlic, bay leaf and peppercorns, to which springs of fresh herbs are added as well as a touch of paprika for a little smokiness. Escabeche is best enjoyed at room temperature, making it the perfect choice to pack for a picnic. It truly benefits from resting in the fridge overnight, so the flavours can really penetrate the meat.

The added bonus is that it is really easy to make, and there are not many ingredients involved; most of them might already be in your pantry or garden.  Just fry chicken and vegetables until golden brown, then simmer in the escabeche sauce for about 30 minutes. Let it rest… and a little morsel of tasty Spanish history will be ready for you. If you like it tangy & herby, you are going to love this chicken, juicy and packed with flavour

Escabeche

Chicken and Baby Vegetables in Escabeche Sauce

Photo by Cristina Gonzalez

Chicken and Baby Vegetables in Escabeche Sauce

Photo by Cristina Gonzalez

Chicken with Baby Vegetables in Escabeche Sauce

Yield: 4 Servings

Ingredients

  • 8 chicken drumsticks, skinless
  • 10 baby onions (pickling onions) peeled, roots trimmed (do not cut them, it helps onions keep their shape)
  • 5 garlic cloves, lightly "smashed" with the flat of a big kitchen knife
  • 1 scant teaspoon paprika
  • 1 spring of thyme
  • 1 spring of rosemary
  • 1 bay leaf
  • 6 - 7 whole black peppercorns
  • 200g (7oz) baby carrots, peeled & green tops trimmed
  • salt & pepper
  • Escabeche Sauce
  • 1/4 cup white wine
  • 1/2 cup apple cider vinegar
  • 1/2 cup chicken stock
  • 1/3 cup olive oil

Directions

  1. Heat 2 tablespoons of the oil in a large frying pan over medium/high heat. Make 2 or 3 deep slashes on each drumstick and season with salt & pepper. Fry until starts getting brown all over (3 - 4 minutes)
  2. Add baby onions and garlic to the pan. Cook everything for a few more minutes until golden brown. Sprinkle paprika. Stir in all sauce ingredients, herb springs, bay leaf, peppercorns and carrots. Cook uncovered for 10 minutes
  3. Turn drumsticks carefully. Cover the pan and cook for another 20 minutes
  4. Serve chicken with the onions and carrots drizzled with the escabeche sauce

Notes

Escabeche is best served the day after it has been cooked, as the flavours will have time to develop and impregnate the chicken; but if you must... dig in!

http://www.danceofsaucepans.com/chicken-baby-vegetables-escabeche-sauce/