RECIPES: Comfort Food With a Spanish Twist

Chef José Andrés' show on PBS, "Jose Made in Spain," explores "every corner of the country," from markets and vineyards to restaurants and artisans. A companion book, due out this summer, highlights several of his innovative recipes. Below, find a sampling of his favorites: a high-class Philly Cheesesteak, Fried Eggs with Sausage (on page 2) and Gazpacho (on page 3).

To see all of the recipes at once, click on the "print" button at the right and all three will appear on the same page.

PHILLY CHEESESTEAK

Recipe courtesy José Andrés

For the Cheese Espuma

Ingredients:

300 g Cheddar Cheese, Grated

175 g Heavy Cream

3 Egg Whites

Salt

Instructions:

1) Over high heat, bring the heavy cream to a boil in a saucepot. Remove the pot from the heat.

2) Add the cheddar cheese to the pot and stir to melt. Cover the pot and allow the mixture to infuse at room temperature for 30 minutes.

3) Strain the cheese mixture through at least 4 layers of cheesecloth.

4) In a mixing bowl, whisk the cheese infused cream and egg whites together. Season the mixture with salt to taste.

5) Put the mixture into an ISI bottle and charge with one nitrous cartridge. Shake well and hold at 145° F.

For the Onion Jam

Ingredients:

1 large yellow onion, chopped
1 cup olive oil
1 cup water
2 tablespoons salt

Instructions:

1. Combine all ingredients in a heavy duty pot

2. Simmer until the onions are very tender

3. Remove the onions from the oil and puree until smooth

4. Season with salt

5. Reserve ¼ cup of the cooking oil for garnish and put the rest aside for the next onion batch

For the Meat

8 ounces of Kobe beef tenderloin (or good quality tenderloin)

Instructions:

1. Season the tenderloin with salt and pepper

2. Sear all sides very quickly

3. Wrap the tenderloin tightly in plastic wrap

4. Drop in an ice bath

5. Put in freezer

6. Once frozen, peel off the plastic and slice into thin pieces. Place onto an oiled piece of parchment paper

7. Cover with parchment paper, wrap with plastic, and reserve

8. If serving later, keep in the refrigerator and pull out about five minutes before serving

HUEVO FRITO CON CHORIZO (Fried Eggs with Chorizo Sausage)

Recipe courtesy José Andrés

Everybody loves a good fried egg. It is a classic. Much harder to master than it seems. Here the yolk become a sauce for the whites and the sausage.

Ingredients:

3 eggs

1 link of fresh chorizo, Spanish sausage flavored with pimenton

3 tablespoons of Spanish olive oil

Salt

Instructions:

1) Heat the olive oil in a large skillet over medium high heat.

2) Separate the eggs and reserve the yolks. When the oil begins to smoke slightly, add the egg whites to the pan. Shake the pan so the whites don't stick.

3) Cook until the edges get crispy and browned, about two minutes. Flip and cook for another minute or so. You want the white to get a bit browned. Remove from the pan.

4) Remove the sausage from its casing and press into a patty. Add to the pan and cook for a few minutes on each side. Remove from the pan.

5) To finish: Place the cooked egg white and sausage on the serving plate. Whisk together the egg yolks and pour over top. Add salt.

GAZOPACHO AL ESTILO DE PATRICIA (Patricia's Gazpacho)

Recipe courtesy José Andrés

Serves 4

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