Spanish International Food Day

La Comida (Meal)

01) *Empanadas(all of Hispanic World) - a stuffed bread or pastry baked or fried

02) *Tamales (Latin America)- made of masa which is steamed or boiled in a leaf wrapper.

03) *Quesadilla (Mexico) - made mostly of cheese inside a folded tortilla and cooked until cheese melts

04) *Mexican rice

05) *Taquito (Little Taco – Mexico) - a small rolled-up tortilla and some type of filling

Las Bebidas (Drinks)

01)Limonada (lemonade)

02)Agua de sandia (Watermelon drink)

03)Chocolate Caliente (Hot Chocolate)

04)Jarritos (spanish soda)

El Postre (Dessert)

01)*Polvorones (Mexican Wedding Cakes) - consisting entirely of ground nuts, flour and water

02)*Flan - a custard dessert with a layer of soft caramel on top

03)*Pastel de tres leches – a sponge cake soaked in three kinds of milk

04)*Arroz con leche – a rice pudding made with rice, sugar, milk, cinnamon

05)*Churro - a Spanish doughnut that is long and thin. Typically fried

06)*Buñuelos – Mexican doughnuts or elephant ears

Side Dishes – If you make salsa, you must also bring in chips

01) *Salsa (red or green)

02) *Guacamole

03) Tortilla chips (bought or made)

04) Tortillas

05) Nacho dip

06) *Mole (Mexico/Spain) – a dark red or brown sauce served over meat

Tapas

1.*Ensaladilla rusa (Spanish Potato Salad)

2.*Stuffed Tomatoes

3.*Potatas Bravas (Spicy Potatoes)

4.*Spanish Omelette

**If you’d like to prepare something else that is a food specific to the Spanish speaking world-must be approved by Sra Moon before you commit to bringing it for the class to share!***

Dear Parent or Guardian: To celebrate the end of our unit on food we are having an International Spanish Cuisine day on Friday, May 1st to sample the wonderful foods that the Spanish and Latino world has given us. Your student will be participating wants to bring in the food written below. If you are confident in their abilities as a chef, and/or are willing to help in the kitchen, or can help them pick it up from Walmart; please sign the form and have them return it to me. ~Muchas Gracias! SeñoraMoon

(ps. For amounts please bring just enough for your child’s class: Period 1 – 19 students; Period 5- 26 students Period 6 – 32 student)

Food:______

Parent Signature:______Student Name______

SIGN UP SHEET

Period______

Meals

1. Empanadas

______

2. Tamales

______

3. Quesadilla

______

4. Mexican Rice

______

5. Mole

______

6. Flauta/Taquito

______

Dessert

1. Mexican Wedding Cake

______

2. Flan

______

3. Pastel de Tres Leches

______

4. Arroz con Leche

______

5. Churros

______

6.Buñuelos

______

Side Dishes

1. Salsa

______

2. Guacamole

______

3. Tortilla Chips

______

4. Tortillas

______

5. Nacho Dip

______

Tapas

1.Ensaladilla Rusa

______

2.Stuffed Tomatoes

______

3.Potatas Bravas

______

4.Spanish Omelette

______

Drinks

1. Limonada

______

2. Jarritos (Spanish soda)

______

3. Hot Chocolate

______

4. Agua de Sandia

______

Other

______

______

______

______

La Comida

Empanadas

Cook time: 10 minutes Level: EasyYield: 15-20

Ingredients

  • 1 tablespoon olive oil, for sauteing
  • 1 pound ground beef
  • 1 pound ground pork
  • 1 large white onion, finely chopped
  • 1 tablespoon curry powder
  • 1 bunch cilantro, washed and leaves chopped
  • 1 cup chopped spinach
  • 1/2 cup goat cheese
  • Salt and freshly ground black pepper
  • Frozen puff pastry dough, cut into 5-inch rounds, and kept cold in refrigerator

Directions

In a large saute pan, heat the olive oil. Saute beef and pork until cooked. Strain the meat from the fat and reserve. In the same pan, saute the onions until soft, about 5 to 8 minutes. Add the cooked meat to the onions, and saute 5 minutes. Add the curry powder, cilantro, and spinach and saute for 5 minutes. Remove the mixture from the stove and mix in the goat cheese until completely incorporated. Season with salt and pepper and cool to room temperature.

Preheat the oven to 350 degrees F.

Lay out the chilled cut dough on a cutting board. Spoon a small amount of the stuffing into the center of the dough. Fold the top over the bottom and crimp all the way around with a fork. Lay the empanadas on a sheet pan. See Chef's Note. Bake for 15 minutes or until dough appears crispy.

Chef's Note: At this point the empanadas can be refrozen for future use.

Beef Tamales

Cook time: 20 minutes Level: IntermediateYield: 8Chef: Robert Irvine

Ingredients

  • 4 ears fresh un-husked corn (or buy tamale wrappers from the store)

For the filling:
  • 1 ½ cups of corn (Only need if you buy wrappers instead of ears of corn)
  • 1 cup yellow cornmeal
  • 1 teaspoon salt
  • 2 cups water, divided
  • 4 tablespoons butter
  • 1 teaspoon baking powder
  • 1 jalapeno, seeded and minced (use gloves when handling)
  • 1/2 cup MontereyJack cheese

For the ground beef:

  • 1 tablespoon olive oil
  • 1 onion sliced
  • 1 1/2 pounds ground beef
  • 1 (6-ounce) can tomato paste
  • 2 teaspoons chili powder
  • 1 teaspoon ground cumin
  • 1 teaspoon celery salt
  • Salt
  • Freshly ground black pepper

Directions

For filling and tamale casings:

Husk corn, discarding the silk. Place corn husks in a large pot and pour boiling water over them, and allow to soak for 30 minutes. Drain and pat dry, leaving moist but not wet.

Cut the kernels from the corn to equal about 1 1/2 cups. Of this amount, puree 1 cup of the kernels in a food processor and leave the other kernels whole. Set aside. (Do not need to do if you bought wrappers)

For the ground beef:Heat olive oil and saute onion until translucent. Add ground beef, tomato paste, chili powder, cumin, celery salt, and salt and pepper, and cook until browned. Drain off extra fat and divide into even amounts per the number of tamales you will be making.

For the filling:Combine cornmeal, salt, and 1 cup water in a mixing bowl. Bring another 1 cup of water to a boil and stir in cornmeal mixture, stirring constantly until thickened. Remove from heat and whisk in butter, baking powder, pureed corn, whole corn kernels, and jalapeno.

The tamales are eaten directly from the corn husk casings in which they are steamed. To make tamale casings for steaming: Tear corn husks into strips. Some of these will be woven together and should be at least an inch wide. You will also need about 16 narrower strips (1/4 to 1/2 inch wide) to secure the ends of the tamales. Lay 4 strips or so side by side, and then weave another 4 or so through in a perpendicular fashion to make 8 rectangles about 8 inches square. Each tamale will be filled with even amounts of the corn mixture, beef mixture and cheese. Spoon some of the corn mixture (between 2 and 4 tablespoons) into the center of each tamale case and spread to make a layer. Then spoon an even amount of the ground beef mixture into the center of corn mixture on each tamale. Top beef mixture with even amounts of cheese on each tamale. At this point, begin 1 or 2 pans of boiling water, each fitted with a steaming rack (You will need enough steaming space over the pans to accommodate the tamales.) Fold the corn husks so the corn filling encases the meat filling and cheese. Secure the ends of the tamales casings by tying shut with pieces of corn husk. Place tamales on racks and steam - covered - for about 20 minutes to a half hour, replenishing water in pan(s) as needed. Let rest briefly before serving

Mexican Rice

Read more about it at
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3 tbsp. oil
3 c. rice
4-5 red tomatillos
1 onion
1 1/2 c. water
1 clove garlic
1 chicken bouillon cube
2 potatoes
3 carrots
2 stalks of celery

Heat oil; put the rice in the pot and brown. Mash the tomatillos, garlic and onion together. Add to the rice and add water. Chop the potatoes, carrots and celery into cubes. Add to the rice mixture. Simmer for about 20 minutes (or until vegetables are soft).

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Quesadilla (Chicken Quesadilla Pinwheels)

Cook time: 10 minutes Level: EasyYield: unknownChef: Rachel Ray

Ingredients

  • 4 large 10 to 12-inch flour tortillas
  • 2 cups shredded Monterey Jack
  • 1 cup chipotle salsa
  • 2 cups chopped rotisserie chicken meat, still warm from store or warmed in microwave

Directions

Heat a large skillet over medium heat. Add a flour tortilla, blister it on 1 side then turn it over. Scatter cheese on top and cook 1 minute. Remove to cutting board. Top the tortilla with 1/4 cup salsa, spreading it gently with the back of a spoon back to edges. Top with 1/2 cup chicken, then roll tortilla into a log. Let stand a minute before cutting. Repeat with remaining ingredients. Cut pinwheels into 1/2-inch slices and arrange on platter.

Taquito

Cook time: 3 minutes Level: EasyYield: 18Chef: Melissa D’Arabian

Ingredients

  • 2 cups plus 1 tablespoon vegetable oil
  • 1/2 white onion, finely chopped
  • 1 clove garlic, minced
  • 1 tablespoon minced jalapeno
  • 1 1/2 cups shredded turkey (Can substitute hamburger or chicken)
  • 1 1/2 cups shredded jack cheese
  • 1/2 cup Mexican-flavored canned tomatoes, drained and chopped
  • Kosher salt and freshly ground black pepper
  • 18 white or yellow corn tortillas
  • Special equipment: toothpicks

Directions

Sweat the onion, garlic, and jalapeno in a saute pan with 1 tablespoon of vegetable oil. Remove from the heat and add to a large bowl. To the bowl, add the shredded turkey, cheese, tomatoes and season with salt, and pepper, to taste. Mix the ingredients thoroughly.

Warm the tortillas in the microwave for 10 seconds so they are pliable.

Fill the tortillas with a tablespoon of filling and roll into a thin taquito, securing with a toothpick. Keep the taquitos covered with a damp towel before cooking otherwise the corn tortillas will dry out and crack. Heat 2 cups oil in a straight-sided pan to 350 degrees F. Place the taquitos in the hot oil in batches and shallow fry until crisp, rolling to cook all sides, about 3 minutes.

Drain the taquitos on paper towels and salt. Remove the toothpicks before serving.

Las Tapas

Ensaladilla rusa (Spanish Potato Salad)

This traditional tapa is served throughout every region of Spain, with little variation. A poorly made version will taste like a mouthful of mayonnaise. On the other hand, a well-made ensaladilla rusa is a perfectly balanced mixture of potatoes, hard-cooked eggs, and vegetables, using the mayonnaise solely to accent these other flavors. This colorful salad is served at nearly every tapas bar; it is even served free at times with an order of beer.

Serves: 4 Difficulty: Easy Preparation time: 45 minutes

Ingredients

  • 3 medium (16 oz) potatoes
  • 1 large (3 oz) carrot, diced
  • 5 tablespoons shelled green peas
  • 2/3 cup (4 oz) green beans
  • 1/2 medium onion, chopped
  • 1 small red bell pepper, chopped
  • 4 cocktail gherkins, sliced
  • 2 tablespoons baby capers
  • 12 anchovy-stuffed olives
  • 1 hard-cooked egg, sliced thin
  • 2/3 cup (5 fl. oz) mayonnaise
  • 1 tablespoon lemon juice
  • 1 teaspoon Dijon mustard
  • Freshly ground black pepper, to taste
  • Chopped fresh parsley, to garnish

Preparation

In a saucepan, cook the potatoes and carrot in lightly salted water. Bring to a boil and allow to simmer until almost tender. Fold in the peas and beans, and cook until all the vegetables are tender. Drain the vegetables and transfer them into a serving platter. Add the onion, pepper, gherkins, baby capers, anchovy-stuffed olives, and egg slices.

In a separate bowl, thoroughly combine the mayonaise, lemon juice and mustard. Add this mixture to the serving platter, mixing well to ensure all the ingredients are coated. Sprinkle with pepper and toss. Garnish with chopped parsley and refrigerate. Allow to stand at room temperature for about 1 hour immediately before serving to enhance the salad's flavor. As any dish made with mayonnaise, ensaladilla should be refrigerated and will not keep for more than 1 to 2 days.

Stuffed Tomatoes

Tomates Rellenos

This one is a simple recipe, very handy when preparing a barbeque or a picnic party. Tomatoes here are used as a container for a delicious Spanish stuffing. If you don't like garlic, you can use plain mayonnaise instead of allioli (typical spanish garlic mayonnaise).

Ingredients

  • 8 small tomatoes, or 3 large ones
  • 4 hard-boiled eggs, cooled and peeled
  • 6 tablespoons allioli or mayonnaise
  • Salt and pepper
  • 1 tablespoon parsley, chopped
  • 1 tablespoon white breadcrumbs, if using large tomatoes

Preparation

Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).

Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.

Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.

For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.

Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley

Patatas Bravas

Crisp Spiced potatoes

Patatas bravas is a basic, traditional tapa as popular in elegant big-city establishments as it is in the more modest village hostelries. As with most tapas, each bar and household will have its own recipe, naturally believed to the best! Savor this mildly tangy version of patatas bravas with a chilled white wine.

Serves: 4 Dfficulty: Very easy Preparation time: 30 minutes

Ingredients

  • 3 tablespoons of olive oil
  • 4 large Russet potatoes, peeled, and cut to 1-inch cubes
  • 2 tablespoons minced onion
  • 2 cloves garlic, minced
  • Salt and freshly ground black pepper
  • 1 1/2 tablespoons Spanish paprika
  • 1/4 teaspoon Tabasco Sauce
  • 1/4 teaspoon ground thyme
  • 1/2 cup (4 fl. oz) Ketchup
  • 1/2 cup (4 fl. oz) mayonnaise
  • Chopped parsley, to garnish
  • 1 cup (8 fl. oz) olive oil , for frying

Preparation

The brava sauce

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

The potatoes

Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Getting it all together

Mix the potatoes with the sauce immediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.

Spanish Omelette

Along with paella, the ubiquitous Spanish omelette - tortilla de patatas - is perhaps one of the best-known Spanish dishes. It is impossible to find a self-respecting tapas bar that does not feature tortilla in its repertoire.

As delicious as it is versatile, this Spanish staple lends itself to countless variations according to personal taste. Some cooks mix in mushrooms, beans, spinach, and tomatoes, while others choose to omit the onion and instead cover the tortilla in tomato sauce. Others still would never dream of serving the tortilla without heaping mounds of mayonnaise. Each region, and each tapas bar, will have its own variation of the traditional tortilla. This delicious tapa can be served warm or cold.

Serves: 4 Difficulty: Very easy Preparation time: 35 minutes

Ingredients

  • 1/2 pint of olive oil
  • 5 medium (40 oz each) baking potatoes, peeled, sliced and lightly sprinkled with salt
  • 1/2 yellow onion, chopped
  • 3 cloves garlic, minced
  • 5 eggs
  • Salt

Preparation

Heat the olive oil in a 9-inch skillet and add the potato slices carefully, because the salt will make the oil splatter. Try to keep the potato slices separated so they will not stick together. Cook, turning occasionally, over medium heat for 5 minutes. Add the onions and garlic and cook until the potatoes are tender. Drain into a colander, leaving about 3 tablespoons of oil in the skillet.