Hígado Estilo Español Calf Liver Spanish Style Recipes

HIGADO ENCEBOLLADO

Steps:

• Heat olive oil in a large pan.
• Add the sliced liver.
• Season with bouillon and pepper.
• Cook for 4-5 minutes. Stir occasionally.
• Add the onion and garlic.
• Make a slit in the center of the jalapeno and add to the pan.
• Cook for 4-5 minutes, or until onion is cooked down.
• Add the ½ cup water.
• Cook for another 5 minutes.
• Serve with refried beans and tortillas.

HíGADO ESTILO ESPAñOL - CALF LIVER, SPANISH STYLE

Steps:

• Melt fat; add onion and green pepper and cook for ten minutes.
• Add next six ingredients and cook over low heat for about an hour.
• Dip sliced liver in flour and saute in hot olive oil until browned on both sides.
• Season with salt and pepper.
• place on heated platter and pour hot sauce over the top.
• Garnish with parsley and serve.

MIGAS - SPANISH STYLE

Steps:

• Dice bread up small.
• Place bread in a large bowl and sprinkle with enough water to moisten bread.
• Sprinkle with salt and stir.
• Sprinkle with paprika and stir.
• Cover with damp cloth and leave to sit overnight.
• The next morning heat the olive oil in a deep skillet, over medium heat.
• Cut the garlic cloves in half and throw in the oil until lightly brown, then discard.
• Add the crumbled chorizo, ham and bacon, cook until almost done.
• Add the cubed bread with its seasoning.
• Toss the bread so that it thoroughly soaks up the oil and begins to crisp on the outside.
• The bread will turn red from the paprika, this is good.
• You want the bread to be crispy on the outside and soft and tender on the inside. (This is the secret to good migas!).
• For Migas de Vendimia, add grapes to your migas:) This would be done in wine growing areas at harvest time.

FRIED CALF LIVER SUDANESE-STYLE

Steps:

• Heat the oil in a saucepan and sauté the garlic until it is lightly browned.
• Add the salt, cinnamon, and tomato paste and cook for 2 minutes, stirring well.
• Add the liver and the water and continue to cook until the liver is cooked to taste.
• Serve hot with white rice.

BEEF STEW WITH POTATOES, SPANISH STYLE

Steps:

• Preheat oven to 350°F Brown the beef tips in oil. When half cooked, add green pepper, onion, bay leaf, garlic and paprika.Cook with tomatoes over medium heat for 15 minutes.
• Place potatoes with meat and tomato mixture in casserole dish and bake for 40 minutes. Decorate with peas and pimento strips.

ALEXANDRIAN STYLE LIVER (KEBDA ESKANDARANI)

Steps:

• chop up liver into small pieces.
• combine garlic , cumin powder , ground coriander,salt, chili powder and green chilis
• in a food processor until they form a paste.
• add the mixture to the liver and let it sit for 15 minutes.
• in a medium pan heat the oil and add the liver a little bit at a time
• add the lime juice and cook for 15 minutes.

CALF LIVER WITH HERBS - LEVERPOSTEJ MED KRYDDERIER

Steps:

• Heat 2½ tablespoons of the butter in a heavy iron skillet, and when it begins to froth, brown the slices of liver quickly on both sides.
• Remove and place on an oven-proof platter.
• Grill hte bacon and place on top of the liver.
• Melt the rest of the butter in the skillet.
• Add the remaining ingredients.
• Let come to a boil.
• Pour over the liver and bacon.
• Place the platter in a preheated 300º oven for 20 minutes.
• Serve at once.

BARBECUED CHICKEN, SPANISH STYLE

Steps:

• Wash chicken quarters in cool water and pat dry with paper towels.
• Melt butter with garlic, salt, savory, paprika, cinnamon, and tarragon.
• Place chicken quarters on grill over slowly burning coals.
• Brush frequently with 1/2 of butter mixture, turning occasionally until chicken is well browned.
• Reserve remaining butter mixture for Rice and Sausage (http://www.recipezaar.com/recipe/-428920).
• Serve chicken atop hot rice with sausage recipe.

SHRIMP IN GARLIC SAUCE, SPANISH STYLE

Steps:

• About ½ hour before cooking, season shrimp well with salt.
• Place shrimp on paper towels; let rest.
• When ready to cook, add olive oil to a large sauté pan over med-high heat.
• Add in garlic and dried chili pepper pieces; sauté 2 minutes and make sure the garlic doesn't brown.
• Dry the shrimp well; add them to the hot oil and turn them quickly to coat with the oil.
• Cook, tossing, until the shrimp are just done-no more than 2 minutes.
• As the shrimp finish cooking, sprinkle with the paprika and parsley; stir to blend well.
• Remove from heat; add salt to taste.
• Divide among 4 appetizer plates and serve immediately with good bread for sopping up the oil.