Although there is no Thanksgiving in Spain I tend to use traditional Thanksgiving ingredients in my Spanish cooking. I focus on the garnishes to give them a Spanish slant. Toasted nuts, chorizo, simple herb sauces that can be made ahead and quickly served is what we use on a daily basis and can be helpful on a busy day like Thanksgiving!
Appetizer
Queso Freso a la Plancha (demo)
Hot Pepper Relish
Meats & Cheeses
Entrée
Roasted Pork Loin
Chimichurri (demo)
Sides
Roasted Broccoli
Chorizo Vinaigrette (demo)
Sautéed Turnips
Pumpkin Seed Pesto
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Chorizo Vinaigrette
Makes about 2 cups
2 tbs olive oil
1# Chorizo (chopped fine or pureed)
2 Shallots (sliced)
1 cup Sherry Vinegar
½ cup Extra Virgin Olive Oil
Salt
Black pepper
Heat the olive oil in a large sauté pan. Add the shallots until softened about 3 minutes. Add the chorizo and cook until it just starts to brown. Add the vinegar and extra virgin olive oil and remove from the heat. Season with salt and black pepper. Serve warm.
Hot Pepper Relish
Makes about 2 cups
3 tbs Olive Oil
2 Red Bell Peppers (small dice)
2 Large White Onions (small dice)
1 Jalapeno (small dice) you may need more or less depending on the level of heat
2 Cloves Garlic (chopped)
¼ cup Tomato Paste
¼ cup Red Wine Vinegar
Water
Salt
Black Pepper
Heat the olive oil in a large sauté pan. Add the onions and garlic and cook until lightly brown about 5 minutes. Add both peppers and cook for another 5 minutes. Add the tomato paste, vinegar and about ½ cup water. Mix until the paste is dissolved and makes a thin sauce. Season with salt and black pepper. Serve warm.
Chimichurri
Makes about 2 cups
1 cup Parsley (chopped fine)
1 tsp Dry Oregano
1 Clove Garlic (chopped)
2 tsp Paprika
1 tsp Spanish paprika
1 tsp Chili Flakes
1-1 ¼ cup Extra Virgin Olive Oil
3 tbs Balsamic Vinegar
¼ cup Red Wine Vinegar
Salt
Mix all of the dry ingredients in a large bowl. Add the oil and vinegars. Season to taste.
