Enjoy Pipirrana Salads

Pipirrana means frog’s piss, no body seams to know how this pleasant salad got that name.

You may have tasted versions of pipirrana from other areas of Andalusia, such as the variation that follows, but unlike the others, calls for mayonnaise, to be the best.

It is appealing summer fare, when tomatoes are at their best.

Ingredients

- 2 pounds tomatoes, peeled, finely chopped, and 2 tablespoons juice reserved

- ½ green bell pepper, seeded and finely chopped

- 1 teaspoon salt

- 2 hard-boiled eggs, peeled, halved, and yolks and whites separated

- 2 cloves garlic, peeled but left whole

- 1 slice day-old country-style bread, broken into chunks

- 3 tablespoons extra virgin olive oil

- 1 tablespoon sherry vinegar

- 1 tablespoon Mayonnaise

- 1 (3-ounce) can white albacore tuna in olive oil, drained and flaked

Preparation

In a large bowl, combine the tomatoes and reserve the juice, bell pepper, and salt and mix gently. Set aside.

Using a mortar and pestle, pound together the hard-boiled egg yolks, garlic, and bread until a coarse paste forms.

Add the olive oil, vinegar, and reserved tomato juice and stir with the pestle to incorporate.

Add the mayonnaise and continue to stir with the pestle, always in the same direction to prevent the dressing from breaking until the dressing has the texture of a creamy paste.

Add the dressing to the bowl holding the tomatoes and bell pepper and mix well.

Cover and refrigerate for at least 1 hour, or until chilled.

Finely chop the egg whites. Divide the salad among 6 plates and sprinkle evenly with the egg whites and tuna. Serve chilled.


Tourism Observer

PREPARE: Spanish Pork Burgers

This Spanish-themed burger is boldly flavored with sautéed onions (which keep it moist), paprika, garlic and green olives. The creamy mayonnaise spread is tangy with lemon and a hint of earthy saffron.

Ingredients

1 tablespoon extra-virgin olive oil

3 cups thinly sliced Spanish onion

¾ teaspoon freshly ground pepper, divided

¼ teaspoon salt, divided

1 pound lean ground pork

1 tablespoon finely chopped Spanish green olives, such as Manzanilla

2 teaspoons minced garlic

2 teaspoons Pimentón de la Vera or Hungarian paprika

¼ cup reduced-fat mayonnaise

2 teaspoons freshly grated lemon zest

1 tablespoon lemon juice

Pinch of saffron,

¼ cup shredded Manchego or Monterey Jack cheese

4 whole-wheat hamburger buns, toasted

2 whole jarred Piquillo peppers or jarred pimientos, halved lengthwise

Preparation

Active 55 minutes

Ready In 55 minutes

Heat oil in a large skillet over medium heat.

Add onion, ¼ teaspoon pepper and ⅛ teaspoon salt.

Cover and cook, stirring occasionally, until soft and translucent, about 10 minutes.

Set aside half the onion for topping; finely chop the other half.

Preheat grill to medium. Place the chopped onion in a large bowl; add pork, olives, garlic, paprika, the remaining ½ teaspoon pepper and ⅛ teaspoon salt.

Gently combine, without overmixing, until evenly incorporated. Form into 4 equal patties, about ½ inch thick.

Combine mayonnaise, lemon zest, lemon juice and saffron in a small bowl.

Oil the grill rack (see Tip). Grill the burgers, turning once, until an instant-read thermometer inserted in the center registers 165°F, 10 to 12 minutes total.

Top with cheese and cook until it is melted, about 1 minute more. Assemble the burgers on toasted buns with the lemon-saffron mayonnaise, some of the reserved onions and a half a Piquillo (or pimiento) pepper.

Cover and refrigerate the lemon-saffron mayonnaise (Step 4) for up to 5 days.

Shopping Tip: Spain is known for its superb paprika called Pimentón de la Vera, which has a smoky flavor, and for intensely flavored peppers called Piquillos.

Look for these specialty ingredients in well-stocked supermarkets, gourmet-food shops or online at spanishtable.com or tienda.com.

Ingredient Note: Literally the dried stigma from Crocus sativus, saffron is the world's most expensive spice. Each crocus produces only 3 stigma, requiring over 75,000 flowers for each pound of saffron.

Fortunately, a little goes a long way.

It's used sparingly to add golden yellow color and flavor to a wide variety of Middle Eastern, African and European-inspired foods.

Find it in the specialty-herb section of large supermarkets, gourmet-food shops and tienda.com. Wrapped in foil and placed in a container with a tight-fitting lid, it will keep in a cool, dry place for several years.

To oil the grill rack, oil a folded paper towel, hold it with tongs and rub it over the rack.

Do not use cooking spray on a hot grill. When grilling delicate foods like tofu and fish, it is helpful to spray the food with cooking spray.

Lebanese Chicken Tawook

The chicken and marinade are so easy to make. Leave overnight in the refrigerator to develop flavour. Serve with a tossed green salad.

Ingredients

Serves: 6

- 3 tablespoons vegetable oil

- 2 tablespoons low fat natural yoghurt

- 2 tablespoons tomato sauce

- 2 tablespoons English mustard

- 2 teaspoons paprika

- 1 1/2 teaspoons ground allspice

- 1/2 teaspoon black pepper

- 1/4 teaspoon ground cinnamon

- 1/4 teaspoon curry powder (optional)

- 1.5kg skinless, boneless chicken breast fillets - cut into bite-sized pieces

- For the dipping sauce

- 1/2 cup (125ml) mayonnaise

- 1 cup (250ml) low fat natural yoghurt

- 3 cloves garlic, crushed

- 1/4 teaspoon salt

Directions

Preparation:20min › Cook:25min › Ready in:45min

- In a medium bowl, stir together oil, yoghurt, tomato sauce and mustard. Season with paprika, allspice, black pepper, cinnamon and curry powder.

- Stir in chicken, coating all sides with marinade. Cover bowl, and refrigerate overnight.

- To make dipping sauce: Mix together mayonnaise, yoghurt, garlic and salt in a bowl. Cover, and refrigerate until required.

- Preheat oven to 200 degrees C.

- Transfer chicken pieces to a shallow baking dish. Bake in a preheated oven for 25 minutes or until tender.

Macaroni Salad Recipe

In this macaroni salad recipe the ingredients come together in an delicious flavor explosion. My family really loves this pasta salad recipe when I cook it. That's why I decided to bring it to you, so you can enjoy it too.

Ingredients:Macaroni Salad Recipe

1 lb elbow macaroni
4 diced ripe tomatoes
1 green bell pepper cut into thin strips
1 medium white onion, minced
4 boiled eggs cut into wheels
1/2 lb diced cheddar cheese
1 small can of petite pois peas, drained
1 minced celery stalk
6 stuffed green olives cut into wheels
1 small can of tuna in water, drained
1/2 cup mayonnaise (try low fat mayonnaise) mixed with 2 teaspoon minced basil
Salt and ground pepper to taste

Directions:
To prepare this delicious macaroni salad recipe, start by cooking the pasta in sufficient water lightly salted. I like to add a spoon of olive oil (if it's extra virgin, much better). When ready, strain it and set aside. In a small bowl, mix the mayonnaise (low fat if you prefer), the tuna, onion and celery.

In a salad bowl, mix the remaining ingredients except the eggs. Add the mixture you did before with the mayonnaise and mix everything well. Season with salt and pepper. Finally, add the eggs wheels very carefully.

Put in the refrigerator until serving time. This is a great and easy macaroni salad recipe to share with your family and friends.