Spain/Portugal

We started Spain and Portugal today.  We decided to start simple, with ingredients that we already have.  We took the rest of the fermented bean pastes, korean chili sauce and dried anchovies to the restaurant for family meal.  Looks like Sanford might not be done with Korea just yet.

More sizzling meat:  Pincho Moruno - Cut 1 lb pork loin into 1 inch cubes.  Marinade:  1 minced garlic clove, 1 tsp cumin, 1/4 tsp ground coriander, 1 tsp paprika, 1/4 tsp crushed red pepper, 1/4 tsp salt, fresh ground pepper and 2 tbsp olive oil.  Marinate several hours, turning occasionally.  Place on skewers and grill until just cooked. (From The Best of Spain).  It's rainy, so we cooked it on the griddle.  It was good, but a little dry.  Next time we will oil the griddle and cut the pork loin a little bigger so it gets more texture and less cooked in the center.

Patatas Pobres:  (also from The Best of Spain).  Heat 1 tsp oil in cast iron pan.  Slice and peel four baking potatoes 1/8 inch thick.  Toss potatoes with 3 tbsp olive oil, making sure to coat each potatoes.  Layer potatoes, salting between potatoes.  Cook covered 20 minutes, turning halfway through the cooking time.   Sprinkle with 1 minced garlic clove and 1 tbsp minced garlic. 

Insalata Mixta:  Romaine, mushrooms, radishes, tomatoes, cucumbers, tuna and olives (not pictured) tossed with red wine vinegar and olive oil.