7/12: THE FINAL: Spain v Netherlands

Olé, olé, olé, olé!!! THE DAY HAS ARRIVED! It is amazing how quickly one month of feasting, drinking and excitement can pass. As you know, we've been pulling hard for Spain to take this year's Cup all along and we're sure that they will - after all, the Octopus has spoken (and rest assured, you won't find any octopus on our menu in his honor, despite their prevalence in Spanish cooking).
Our celebratory menu, which we plan on preparing just as soon as the massive hangover fades, highlights the Spanish conquest by taking over Dutch cuisine with Spanish flavors. Here at World Cup Food Challenge, Spain conquers on the pitch and in the kitchen!

Erwtensoep, also called snert, is a pea soup once referred to as the "glory of Dutch cuisine." It is traditionally made a day ahead to give the flavors time to steep together and served with a thick slab of kielbasa (smoked sausage).  We guarantee that the world's best Dutch pea soup would fail to stand up against Caldo Gallego, the traditional soup of Galicia where foul peas are replaced with garbanzo beans (think hummus) and kielbasa replaced with glorious chorizo. Celery, eternally one of the most hated foods globally, is left out altogether. We do agree with the Dutch on thing, though - this soup is even better the next day.
Spain conquers Snert: Caldo Gallego Erwtensoep
1/2 pound thickly sliced pancetta, chopped
1 cup dried white beans, soaked overnight in water and drained
1 large onion, diced
2 potatoes, peeled and diced
2 turnips, peeled and cut into 1/2 inch dice
1/2 lb Spanish chorizo, sliced thinly
1 lb dark leafy green such as Broccoli di Rabe or mustard greens
Cook the pancetta in a large heavy pot over medium heat until most of the fat is rendered. Add the beans to the pot, cover in water and bring to a boil. Turn the heat and simmer, partially covered, ~45 min until softened. Add the onions, potatoes, and turnips and cook for 20 minutes, or until the vegetables are softened. Add the chorizo and greens and cook for 10 minutes, or until the greens are tender.

Hete Bliksem literally means "hot lightning" in Dutch, despite its lack of hot or lightning. Plus one, however, for the fun name. A tart yet smokey take on mashed potatoes, it is typically served alongside Gehaktballen, or Dutch meatballs, one of the best loved dishes of Nordic cuisine. If you must try traditional Dutch versions, we recommend the recipe over at Kayotic Kitchen, where Kay blogs live from Gouda (and lucky for her, she's not much of a football fan - allowing us to plug her recipe without disdain).
Due to the Arabic and North African influences, meatballs are common throughout Spain, especially in Andalucia where they are served in tavernas, steaming in the cazuela alongside a tall glass of Cruzcampo. While recipes for Dutch meatballs call for a pinch of nutmeg and mustard to flavor the beef, the Andalucian version spices up rich lamb with cumin, paprika and a saffron-almond sauce.
Hete Bliksem simmers a slab of bacon in water and then uses this water to boil the potatoes, adding flavor. The potatoes are then mashed with the chopped bacon and sautéed apples. Our Spanish version uses a cansalada to flavor the potatoes and substitues tangly Cabrales for the tart apples. The addition of milk and ample butter create a creamy, indulgent purée where once was a pile of Dutch starch. Cansalada, a form of salted pork fat back is used abundantly in Catalan home cooking and you will be hard pressed to find potatoes that do not feature its delightfully fatty flavors. Any pork fatback will do and our recipe calls for a ham hock, more commonly found in American kitchens. Puré de Patatas (mashed potatoes) flavored with this fat are called Trinxat in Catalan.
Spain conquers Hete Bliksem: Relámpagos calientes (Hot Lightning in Spanish)
1/2 lb ham hock
3 shallots, diced but not finely
2 1/2 lb potatoes, peeled and diced
5 tablespoons unsalted butter
3/4 cup hot milk
1/4 lb Cabrales (Asturian blue cheese similar to Gorgonzola)
Brown the ham hock in oil at the bottom of a large stock pot. Add the shallots and sauté until soft. Add the potatoes, cover with water and boil the potatoes gently until tender, ~20 min. Drain off about half the water and then use a potato masher or hand mixer to purée. Beat in the butter and milk until thick and creamy. Stir in the Cabrales and season with salt and pepper.

Spain conquers Gehaktballen: Albóndigas Andalucia
2 lb Ground lamb
1/2 md Onion, minced
2 Garlic cloves, minced
1 tsp cumin
1/4 tsp Pimenton (Spanish paprika)
1 T minced parsley
1/2 tsp lemon juice
1 Egg
1/2 c Flour
For the sauce:
1 lg Spanish onion, chopped
6 T Spanish olive oil
1 1/2 C beef stock
1/4 C Blanched almonds
1/4 tsp Saffron threads
3 Garlic cloves
1 T parsley
Combine the lamb through lemon juice and sprinkle liberally with salt and pepper. Add the egg and mix well. Form into 1-in balls, dust with flour and refrigerate at least 10 min. Heat oil in a frying pan until just smoking. Add meatballs and cook until they begin to brown. Add the onion and cook until golden. Add stock and let simmer 15 min.
Pulse almonds, saffron, garlic and parsley in a food processor or spice grinder until a fine powder. Stir into the meatballs and serve immediately alongside the potatoes.


First made in Gouda in the 18th C, Stroopwafel are layered caramel wafers, legendary in the Netherlands with a rich Dutch history. Today, we give them a new, better tasting history - a Spanish one. The batter is fairly similar to an American waffle and the filling is a simple boiled sugar syrup and butter. If they make it to the Cup in 2014 we'll expect they'll discover better things whilst in Brazil and will come home with Dulce de Leche and Guayaba filled Stroopwafel, or say forget it altogether and just eat alfajores.
As Stroopwafel are typically eaten as a snack, rather then a dessert, we've put our version in as a cheese course that can be served as an appetizer or before dessert. If you've experienced cruise ship or country club fine dining, you're familiar with dainty Parmesan tuiles. I've always loved these, no matter how overdone, and am happy to conquer the Dutch by preparing them with a Spanish cheese. 
Garrotxa, a nutty sheep's milk cheese from Cataluña, presents the walnut flavors of aged Reggiano, the crispness of Champagne and the freshness of young grass in a single cheese.  You can also use Mahon, one of the few cow's milk cheeses of Spain, which has a butter and intense tangy flavor to it, but it is a crumbly cheese whose texture proposes a challenge to this particular dessert. It's flavors, however, wildly compliment fig. If you'd like to experiment, Cheese From Spain presents a wealth of facts and flavor profiles in astonishingly bad organization sure to suck you in, frustrate and delight.
A specialty of Andalucia, Pan de Higo was created to preserve figs for the winter. It not only travels well, looks lovely and pairs divinley with a variety of wines and cheeses, but it is possibly the easiest dish to make in the world - no cooking involved. I would argue that Pan de Higo probably yields the greatest impressive to effort ratio in the history of food. 
Spain conquers Stroopwafel: Garrotxa 'Wafel' de Higo

Prepare the 'Pan' de Higo:

1/2 lb dried figs, stems removed and chopped

1/4 C Marcona almonds, toasted

¼ tsp ground cloves

2 T sesame seeds

½ tsp anise seeds

1 orange, zest and juice

Cinnamon, to taste

1 T honey

Brandy (optional)

Pulse the almonds in a food processor until chopped but not fine. Repeat with the figs. Mix the almonds, figs, cloves and seeds together. Add the zest and juice of the orange to taste. Add cinnamon to taste. Add just enough honey to make a thick, but spreadable paste. If moisture is needed, add brandy or more orange juice.
Prepare the Garrotxa 'Wafel':
6 T Garrotxa, finely grated
Sprinkle 1 T cheese on a nonstick skillet over medium-high heat. When the cheese starts to bubble, remove and press down on a plate into a thin disc shape. Prepare the other 5 tuiles.
Assemble the Stroopwafel:
Glaze a Garrotxa wafer with the fig mixture (it will be easier to spread if warmed) and top with another wafer.

Griesmeelpudding is an old and rather traditional Dutch dessert that boils coarse, semolina flour into a sweet porridge. It is often served with raisins and sprinkled with cinnamon. While boiled porridge puddings sound fine and British, a custard of sweet rice milk infused with real cinnamon and orange essence wins any day. You may leave out the raisins, as many prefer, but growing up my Grandma always included raisins and I swear by them! Prevelant throughout Latin America, these versions of rice pudding thicken with evaporated milk rather than egg and cream since these ingredients were not widely available. If you've enjoyed these versions, the original Spanish recipe will delight you as the texture is far silkier and simply, heavenly.
Spain conquers Griesmeelpudding: Arroz Con Leche
3 T brandy
1/2 C sultana raisins
1 C long-grain white rice
2 cinnamon sticks
1 lemon or orange
1/2 gallon (fresh) whole milk
1/2 cup raw honey 
1/2 cup cream
3 eggs
1/4 teaspoon sea salt
ground cinnamon to taste
Soak the raisins in brandy overnight. Remove the zest (the colored, not white portion of the rind) from the lemon or orange (I like them both and mix it up or use whatever is on hand). Soak the rice, zest, and cinnamon in water for at least 1 hr, preferably overnight. Add the milk and honey to the rice and simmer for ~30 min, making sure to stir the rice so it does not stick.
Whisk together the cream, eggs, juice and salt. Remove the cinnamon sticks and add the egg cream to the rice. Cook over low heat until thick. Stir in the raisins and sprinkle with cinnamon to serve. 

7/7: Spain v Germany

We're typing with palms sweaty today as Spain faces Germany in this much anticipated re-run of the Euro 2008 final. For Germany, who replace the suspended Thomas Mueller? For Spain, will they replace Fenando Torres who has yet to find the net? The winner will face Holland in Sunday's final. It's no secret that Spain is our pick for this year's Cup and this will be a standing, jumping and punching only game as we put off today's menu until later in the evening. Our German Spanish fusion best be eaten as celebration for a Spanish win!


Wassail, a spiced hot punch often served at Christmas, comes from the Germanic phrase "waes haeil," meaning, "be healthy." In our German take on Sangria we use traditional Wassail spices to flavor our wine before making the sangria. We'll also let you in on a little secret, we've been drinking sangria for all the Spanish games all along!
Wassail Spiced Sangria
2 bottles dry red Spanish wine
4 cinnamon sticks
4 cloves
2 tsp allspice
1 lemon, halved
1 orange, sliced thin
1 orange, juiced
1/4 C sugar
Lemon Lime soda for serving
Bring 1 C wine with the spices to a boil, reduce heat, and simmer at least 15 min until a syrup. Add to the remaining ingredients and let sit over night. When ready to serve, remove the spices and top each glass with a light lime soda.


Beer and fig, an unlikely combination to some, are a match made in Heaven, provided you chose a proper beer. Avery Brewing even released a fig beer with their Fifteen. German Doppelbocks, with their dark amber caramel malts and nutty hints of sweetness, provide a perfect match. We use one here in place of the traditional sherry in our German take on Lomo de higo, a pork tenderloin stuffed with figs and topped with Idiazabel, a lightly smoked Basque sheep's cheese.
German Doppelbock-glazed Lomo de higo
1 3 lb pork tenderloin
½ C serrano ham, chopped
½ C dry figs, chopped 
6 dry figs, halved
2 cloves garlic, minced
1/4 tsp rosemary, chopped
1 onion, sliced
1 bottle German doppelbock such as Spaten Optimator
Butterfly the pork loin and rub with salt and pepper. Preheat oven to 350ºF.
Soak the chopped figs in the beer for 10 min. Combine with remaining ingredients and salt and pepper to taste. Spread this mixture over the meat. Roll the pork and secure with twine. Sear in oil and then transfer to a shallow baking dish. Cover with remaining beer and stuff the 5 remaining fig slices and onion slices alongside it. Bake for 30 min. then turn off the heat and roast until 145F internal temperature.
Remove the pork from the pan and pour the liquid into a saucepan. Purée the liquid, figs and onion and then heat until reduced to a thick sauce.
To serve, slice a roulade of the stuffed pork loin, top liberally with the sauce and a thin slice of Idiazabal.
Note: The meat can be salted, stuffed and rolled up to two days before cooking. Cover and refrigerate. Bring it to room temperature before continuing. 

HEY! We've seen that cuisine before! Cook the foods of today's competing countries using other recipes: Try Käsespätzle, the German version of mac 'n cheese, or add Ghanian flavors to your German cooking with our Bananas Ghana Black Forest Cake. Put a German spin on an English classic with Gurkensalat tea sandwiches. Spain brings Manchego and Chorizo as well as Peras al Vino to the table. While they may win on the basis of these dishes alone, traditional Paella clearly puts them on top, so much so that we devoted an entire post to discussing their cuisine. Obsessed with garlic, Spanish classics such as Ajo Blanco and Gambas al Ajillo, are household staples.

Prefer to eat out instead? Our Dining Guide tells you where and why.

7/2-3: Quarter Finals Feast

As we move into the final round, we're changing things up a bit and preparing pan-country feast to celebrate each final. You can choose which game to prepare the entire feast for, or just munch on a single dish for each game. We plan on celebrating a Spanish win by cooking up the entire array of dishes on Saturday.
Our theme for the Quarter Finals Feast? Street Food!
The Netherlands v Brazil
All that cycling and harsh weather make for a hungry people, who snack all day and still find the stomach for a hearty dinner. Often overlooked on the culinary scene, the cosmopolitan city of Amsterdam offers a diverse array of street food from the Indonesian stalls to the ubiquitous pancake houses. The Dutch are passionate about their french fries and a heaping cone of frites can be purchased on nearly every street corner. Vleminckx is renowned for frying up the best selection, serving them with onions, frietsaus (essentially mayonnaise) or a peanut sauce called "oorlog," which is Dutch for war - see, I told you they were serious about their fries! Our version serves them alongside an exotic Brazilian hot sauce. 
Brazilian street vendors offer all the usual hot dogs and hamburgers alongside regional specialties such as Pão de queijo (similar to the Paraguayan Chipa), salgadinhos (savory pastries), Iced Mate and queijo coalho grilled cheese kababs in Rio, and acarajé (black eyed pea fritters) and cocada (coconut candies) in Bahia. Whatever you buy, if it is savory, it is sure to come with Molho de Malagueta hot sauce. Known as "grains of paradise," malagueta peppers were one of the original exotic spices that lead Portuguese explorers to discover Brazil. A close relative of the serrano, these peppers are dangerously spicy. If you can't find the peppers, you can order the sauce from Rio's of Austin. 
Molho de Malagueta
1/4 cup palm oil
1 C vinegar
1 small yellow onion, chopped
7 malagueta peppers
1 tsp. fresh ginger, grated
1 tsp. salt
Heat the oil over low heat in a small skillet. Add the onion and sautee until it's translucent, about 5 minutes. Add the peppers, stir and cook until they are very mushy, about 15 minutes. Add the ginger and cook for another minute. Add the salt and stir. 
Belgian Frites
3-4 C frying oil
2 lbs Idaho/Gold/baking potatoes, peeled and sliced into 1/4 in wide sticks
The streets of Amsterdam sell authentic Belgian-style frites, characterized by a crunchiness achieved only through skill and double frying. The first time they are fried, they are cooked until tender. The second time, often done hours later, they are transformed into golden and deliciously crisp frites.
Heat the oil to 325°F. Divide the potato sticks into batches of 1 C each. Fry 4-5 min. per batch until lightly colored but not browned. At this point the fries can rest for several hours at room temperature until you are ready to serve. Repeat the frying process and then salt to taste. 
Serve with Molho de Malagueta. If it is too spicy, try whisking some into mayonnaise for an authentic Dutch Frites experience. 



Uruguay v Ghana
Uruguay street food includes the usual South American options of hot dogs piled high with every imaginable topping for less than a $1,  endless varieties of empanadas and churros, along with regional favorites such as chivitos, milanesas and tortas fritas (fried biscuits). 
Street food in Ghana is available from travelling pedestrian vendors, stalls, and ubiquitous "chop bars". Traditional African dishes, such as fufu, kenkey, banku, fried yams, and bushmeat kebabs are popular across the country while regional varieties use local ingredients such as fresh seafood along the coastline and fried cheese in Northern. Kenkey are steamed balls of fermented corn dough that come wrapped in corn husks or banana leaves. The dough is allowed to ferment for several days to take on sour flavors. If that doesn't appeal to you, and I can see why it may not, we'll go ahead and just eat ours fresh sans-sour. Classic accompaniments for kenkey include seasoned fried fish ( kyenam) or a fresh hot pepper sauce. Our menu uses kenkey as a base for Uruguay's best loved dish, Chivito. 
Ghanian Chivitos
Prepare the kenkey:
3 C fine corn flour
1 T corn starch
2 1/2 C warm water
Corn husks
Knead the dough until smooth. Then prepare the "aflata," which is a part of the dough cooked with water and added to the uncooked dough. Mix 2 C water with 1 tsp salt and half the dough, then cook over medium heat 10 min, stirring constantly. Remove from heat and stir in the uncooked dough. Form the dough into balls and wrap each ball in corn husks. Steam for 1 hour.
Assemble the Chivitos:
Tope each kenkey with a slice of thin grilled steak or ham, pancetta, mozzarella and a fried egg. 


Argentina v Germany
Germany has a number of Turkish street foods beyond the pan-European shawarma. Döner is similar to shawarma and available everywhere, especially in Berlin. Bavarian Fleischkäse, similar to meatloaf, is generally served with sweet mustard in a roll. Germany, known for its various types of sausage, lines its streets with ample wursts and beer is sold at all sidewalk snack stands.
In Argentina, vendors sell Choripán, a barbequeued sausage wrapped in french bread, or morcipan, the blood sausage (morcilla) version. Street empanadas are usually fried and can be made with beef, fish, ham & cheese or neapolitan. Other local street food includes local versions of the hotdog called pancho, tostados and lomitos. Sweets found in Argentine streets include caramel apple (manzana acaramelada), sweet popcorn (pochoclo) and a local snack called Garrapiñada, made of peanuts, cocoa, vanilla and caramel.
German Choripán
The Argentine choripán consists of a sausage made out of beef and pork, hot off the grill, split down the middle (called mariposa), and served on a roll. 
First, prepare the Chimichurri using our recipe from the game against Nigeria way back in June. Then, chose your wurst. As in Bratwurst, Currywurst or other variety of German sausage. Slice a baguette down the middle, spread each side with Chimichurri and insert the grilled German sausage. 


Paraguay v Spain
Our culinary journey through Paraguay as they've advanced in the Tournament has showcased many of their most popular street foods of sopa, chipa and milanesa. We even took a look at maté during an early Argentina game. In Paraguay, the local infusion of yerba mate is called Tereré and it is served cold, often with herbs such as lemongrass or fruit juices. Workers have a "tereré break" instead of a coffee break. 
Street vendors are uncommon in Spain as snacks are provided by hole in the wall tavernas selling a variety of traditional tapas. In the bigger cities, fast food bocadillo (sandwich) and North African kebab joints can be spotted on many side streets. During ferias and other events, however, the vendors come out of the woodwork hawking everything from ice creams to legs of ham. By far the most predominant street food, the staple of Spanish late night eats, is the churro. While you may have experienced versions filled with dulce de leche or pastry cream throughout Latin America, the notorious fried pastries originated in Spain, where they are dipped in a thick, bitter hot chocolate, most often as club goers head home around sunrise.
In place of the traditional chocolate, we serve our churros with tereré de chocolate. The Republic of Tea sells a Double Dark Chocolate Maté that is fairly easy to find, or you can make your own by stirring dark cocoa powder into maté.

Churros
1 C water
2 T brown sugar
1/2 tsp salt
1/3 C butter
1 C AP Flour
2 eggs
1/2 tsp vanilla
1/4 C sugar
1 tsp cinnamon
Bring water, brown sugar, salt and butter to a boil. Remove from heat and stir in the flour. Add the eggs and vanilla.
Heat ~2 in. of oil in a frying pan or deep fryer to 375F.
Fill a pastry bag with the dough, using a star shaped decorator's tool. In Spain, churros are piped using a churrera, a cookie-press looking contraption with the start nozzle. You can buy one, use a cookie press or a simple pastry bag. The star shape is the key to provide the right look and crunchy texture.
Test your oil to make sure it is hot enough by piping a small amount of dough into it. If the dough bubbles up right away, the oil is hot. One at a time, squeeze a line of dough into the oil. Squeeze out as many as your fryer will hold and cook ~5 min. until golden, turning as needed. Drain excess grease and sprinkle with cinnamon sugar.

HEY! We've seen that cuisine before! Cook the foods of today's competing countries using other recipes: From The Netherlands we enjoyed a Stampot of Burning Love and a Dutch Uitsmijter sandwich. Brazil delighted our taste buds with Feijoada, Caipirinhas and passion fruit mousse. Uruguay found its way on the menu several times since opening day, twice fused with France in Dulce de Leche Crème Brulée and Duck Confi Ravioli. It was the clear winner over Ghana's Jollof rice, although a Ghanian spin on German Black Forest Cake took on one of this year's toughest teams with fury. Less exciting from Germany was their cucumber salad, Gurkensalat, spin on the English tea sandwich, but the Käsespätzle German take on mac 'n cheese will surely grace our kitchens again. Both are severely overshadowed by Argentina's contributions of Chimichurri, Malbec, Duck confit empanadas and especially, alfajores. If they can stand up equally well on the field we'll be impressed and surprised! Paraguay, with its hearty reflections of Argentina and indigenous cultures, never failed to please with dishes such as Sopa Paragauay, chipa, and the fried deliciousness of the Milanesa. Unfortunately for them, their up against intense competition. Spain's cuisine of Manchego and Chorizo, Peras al Vino, Paella, Ajo Blanco and Gambas al Ajillo clearly comes out on top, so much so that we devoted an entire post to discussing their cuisine. 

Prefer to eat out instead? Our Dining Guide tells you where and why.

6/29: Japan v Paraguay, Spain v Portugal

Our tapas tasting menu takes you across the world from Asia to Latin America, culminating in the flavors of Iberia.
A taste of Paraguay
Paraguayans are consummate snackers. Seldom settling down for a meal, they munch endlessly on chipa, a sort of indigenous spin on the croissant, which is hawked by chipa barreros that ride bikes touting fresh chip for sale throughout every neighborhood. While it comes in varying shapes and sizes, the medialuna, or crescent, is the most common, hence the comparison to a croissant. If chipa intrigues you, Anna Elise to Paraguay is a lovely little blog about an exchange student's experience in Paraguay and has much to say of the local culinary customs.
Chipa
1 1/2 C yuca harina
1 2/3 C  corn flour (much finer than corn meal)
3 eggs
1 1/2 C grated strong cheese such as Cotija or Parmesan
4 T lard
1/2 cup milk
Preheat the oven to 425F. Mix the harina and cornmeal, cut in the lard with a fork and whisk in the eggs. Stir until fairly uniform then add the cheese and milk, kneading until smooth. Salt to taste. Shape. Bake ~15 min on a baking stone until golden and crisp. *Also known as tapioca starch/almidon de yuca/manioc starch, it’s widely available online or in Latin American markets.  It should not be confused with manioc flour used for farofa which is darker and has a grainier texture.

A taste of Japan, via Portugal
Unbeknownst to many, the popular Japanese tempura preparation is of Portuguese origin, brought to Japan in the 16th C by missionaries. The batter uses cold water, soft flour and some leveaning to keep it fluffy and light. Traditionally mixed with chopsticks for only a few seconds, the mixture is lumpy, allowing for crisp balls of batter to form on the food. Thin slices of vegetables or seafood are dipped in the batter, then deep-fried in hot oil, traditionally sesame oil. Traditional tempura includes seafood and vegetables, but we honor seafaring, grilled sardine obsessed Portugal.
Sardines Tempura
1/2 lb fresh sardine fillets
1 1/4 C AP flour + more for the initial coating
1 tsp baking powder
2/3 C ice cold sparkling water
sea salt, and freshly ground black pepper
Coat the sardines in flour, salt and pepper. Heat a sauce pan of sesame oil, or canola oil to 350F. Whisk together the 1 1/4 C flour with baking powder, water and a sprinkling of salt and pepper. Keep the batter over ice as you coat the sardines, shaking off the excess, and fry ~5 min. until golden. Drain excess oil, sprinkle with fleur de sel and serve hot.

A taste of Iberia - bom apetite y buen procecho!
Gambas are a ubiquitous staple of taverna cuisine on both sides of the Iberian. In Spain they are prepared in a simple marinade of fresh garlic, lemon and oil, while in Portugal this preparation includes the introduction of a piri-piri pepper and Madeira rather than sherry. Both variations are cooked and served in earthenware cazuelas, but you can use any skillet. Our version includes the piri-piri, but the dish is divine even without it.
Gambas Al Ajillo/Camarões Piri-Piri
6 T Spanish Olive Oil
6 cloves garlic, sliced
1 piri-piri pepper, sliced lengthwise in two
1lb medium shrimp
Juice of 1 lemon
In a cazuela or cast iron skillet, heat the oil, garlic, and pepper.  When the garlic just begins to turn golden, add the shrimp and cook on high ~3 minutes.  Add the lemon juice and sprinkle with salt and parsley.  Serve immediately, preferably in the same dish.

Many of my favorite tapas recipes are inspired by my favorite Spanish restaurant state-side, La boca in Santa Fe, NM. I had a crush on the chef there as a teenager just introduced to Spanish haute cuisine at El Farol and I followed him diligently when he finally opened up his own place a few years ago.  For a delightful tapas tasting experience in Houston without all the cooking, try Oporto. Their menu offers a unique blend of many of the Spanish and Portuguese traditional dishes that you see here.

Almendras con Pimentón de la Vera 
This simple preparation of marcona almonds makes for the ultimate bar snack. Pan fry in olive oil and season with fleur de sel and Spanish smoked paprika. I use an Applewood Smoked salt to enhance the smokey sweetness of the paprika.

The bruschetta with mushrooms, fried egg, truffle oil, reggianito 
One of my current favorites and easy to prepare. I sauté a selection of wild mushrooms, such as trumpet, shitake and hen of the woods, in Spanish olive oil over low heat until soft. Then I add a dash of whatever red wine I'm drinking. When nearly all the liquid is absorbed, I remove from heat, grate reggianito on top, then distribute across slices of baguette. My boyfriend, chief egg fryer of the household, takes care of that, unless we are poaching, which is my job. I then carefully place the egg atop arranged bruschetta, season with fleur de sel and  sprinkle with white truffle oil. If I'm feeling indulgent, I'll use black truffle powder instead.
As with true Spanish cooking, strict recipes are not at the heart and soul of these dishes - rather, be inspired, playful, and use the ingredients that speak to you to create your desired flavors.
Our recipe for Ajo Blanco, often refered to as "white gazpacho," is inspired by a recipe from José Andrés, who serves this dish at Jaleo in Washington DC with lump crap and garnished with green grapes.
Ajo Blanco
1 C blanched almonds
4 garlic cloves
2 C water
3 slices pan de campagne, crusts removed
4 T  freshly pressed white grape juice
Splash of dry sherry
1 C  Spanish olive oil
Combine almonds, garlic and water in saucepan. Bring to a boil; cool slightly. Purée until frothy, season to taste and and refrigerate. Serve cold and garnish with grapes.

HEY! We've seen that cuisine before! Cook the foods of today's competing countries using other recipes: Regardless of what happens during Japan v Paraguay, the game and cuisine are sure to take backstage to the Iberian feast we have planned for Spain v Portugal. You're likely to have noticed by now through my single inclusion of Japan in a dipping sauce that this is a cuisine that has never quite been able to interest me. Paraguay, on the other hand, with its hearty reflections of Argentina and indigenous cultures, I find enticing. Dishes such as Sopa Paragauay, with the slight deviation of adding my homegrown green chile, and the fried deliciousness of the Milanesa make this landlocked Latin American country the clear winner in this match. My bets are on them for the game as well.

Portugal, the land of my beloved porto; the country that gave birth to Feijoada and spiced up Mediterranean dishes with Piri Piri has much to be proud of, but will forever take backstage to its larger neighbor to the east. Spain, more beloved to me even than porto for its Rioja, brings Manchego and Chorizo as well as Peras al Vino to the table. While they may win on the basis of these dishes alone, traditional Paella clearly puts them on top, so much so that we devoted an entire post to discussing their cuisine.

Prefer to eat out instead? Our Dining Guide tells you where and why.

Elimination Round

On to the Round of 16! Stepping into the elimination stage, we take a look at the foods of those countries that have made the cut:


Uruguay found its way on the menu several times since opening day, twice fused with France in Dulce de Leche Crème Brulée and Duck Confi Ravioli. They'll face South Korea on Saturday, a country we've seen in spicy and distinctly Asian short ribs.

Later on Saturday, the US faces Ghana in an unexpected match. Ghana may compete on the pitch, but in the World Cup of Food, USA is a clear winner with Bacon Brownie Cupcakes and Texas Peach Pie over Ghana's Jollof rice. However, a Ghanian spin on German Black Forest Cake may be one of the 2010 WCFC's crowning achievements.

Later on in the weekend, England will face a formidable opponent in Germany in what is sure to be a violent match between the two rivals. While it may be World War on the pitch, Käsespätzle, or German mac 'n cheese, made a great addition to our English Ploughman's Lunch, albeit with an Algerian twist.
Earl Grey Ice Cream, however, would be an unlikely topping for our bananas Ghana take on German Black Forest Cake.

Argentina versus Mexico presents a great opportunity for exploring two complimentary, but unique and exciting cuisines. While Argentina will always hold a special place in our hearts for blessing us with Chimichurri and Malbec, we'd find it tough to live without tacos, margaritas and Arroz Mexicana. They both win when filled with Duck confit in the form of empanadas and tamales, and while, sure, its all fun and games when we're all beat France, but only one will walk off the pitch a winner after Sunday's game.

Come Monday, The Netherlands will play Slovakia to remind us just how tired we are of Gouda and dishes that end in "-sky." Nevertheless, we did enjoy both naming and eating the Danish/Dutch Stampot of Burning Love along with Slovak goulash and bryndzové halušky. The clear winner here is Slovakia's Bublanina, though we doubt they'll prove so successful in the game as opposed to the kitchen.

Brazil has dominated our menus when compared to Chile, as it will likely dominate during Monday's game. It would be difficult for anything to stand up to Feijoada and Caipirinhas
although the Chilean seafood included in our Paella provides ample competition.

Regardless of what happens during Japan v Paraguay, the game and cuisine are sure to take backstage to the Iberian feast we have planned for Spain v Portugal. You're likely to have noticed by now through my single inclusion of Japan in a dipping sauce that this is a cuisine that has never quite been able to interest me. Paraguay, on the other hand, with its hearty reflections of Argentina and indigenous cultures, I find enticing. Dishes such as Sopa Paragauay, with the slight deviation of adding my homegrown green chile, and the fried deliciousness of the Milanesa make this landlocked Latin American country the clear winner in this match. My bets are on them for the game as well.

Portugal, the land of my beloved porto; the country that gave birth to Feijoada and spiced up Mediterranean dishes with Piri Piri has much to be proud of, but will forever take backstage to its larger neighbor to the east. Spain, more beloved to me even than porto for its Rioja, brings Manchego and Chorizo as well as Peras al Vino to the table. While they may win on the basis of these dishes alone, traditional Paella clearly puts them on top, so much so that we devoted an entire post to discussing their cuisine.

6/25: Portugal v Brazil, Chile v Spain, Switzerland v Honduras

We finish out the second week of World Cup Food with an exciting series between our favorite teams in pick and in food as we prepare to head into the knock-out round. On the menu today we're venturing into Paella, the quintessential Spanish dish, done in the style of Chile and Portugal, with Brazilian drinks, a Honduran appetizer and Swiss dessert. 


What's that you say? N. Korea and Cote d'Ivorie also play today? We hadn't noticed.


Chile, with its extensive coastline, is known for its ample variety of seafood from squid, clams, lobsters and eels to the famous Sea Bass. Equally seafaring are the Portuguese who round out the top-five of global fish consumption (or so I read somewhere). Thus, these two countries from opposite ends of the globe unite in a single harmonious dish - the traditional Paella de Mariscos. We're spicing things up a bit with the influence of Portugal's former colonies, using piri piri peppers and ample garlic.
Paella is a slow, social cooking experience that if often enjoyed outside. We've included a traditional Honduran snack to enjoy while salivating over the aromas emanating from the paellera along with the classic Brazilian cocktail, the Caipirinha.



Traditional Brazilian Caipirinha
Prepared in the traditional style - no random fruity spritzes, no blending, no pitchers - just pure cachaça, lime and sugar in a glass. If you've ever wondered what separates an excellent Caipirinha from a mediocre one, chances are the trick was in the sugar. Authenic Caipirinhas are made with real sugarcane, sold in brick from under the name of rapadura (papelón in the Carribbean or panela in Mexico). If you can't find it, you can use turbinado sugar or order online.
Per single drink: 
2 tsp rapadura, shaved
1 lime, cut into wedges
2.5 oz cachaça
Muddle the sugar and limes with a pestle or wooden spoon. Fill the glass with ice, top with cachaça and stir. For an authentic Brazilian toast, look all toasters in the eye, say "saúde!" and drink immediately.

Photo: Flickr Marcio Monteiro

Honduran Baleadas
A simple preparation of black beans and assorted toppings spread across a flour tortilla, the official breakfast/snack/symbol of Honduras is a food you'll find yourself going back to time and time again. Vary toppings from carnitas to guacamole, or top it all off with a fried egg as we prefer to do (we add fried eggs to everything).

Prepare the Honduran Flour Tortillas:

4 C AP flour
2 tsp salt
2 tsp baking powder
4 T lard 
~1 1/4 C water
Whisk together flour, salt and baking powder. Cut in the lard, then add 1/4 C of water and begin to knead. Slowly add more water, kneading until the dough is smooth but no longer sticky. Let rest a few minutes then cut into ~10 balls. Roll out the tortillas and cook on a cast iron skillet set to high heat ~1-2 min. until brown spots form. The flat cast iron skillet specifically for tortillas is called a comal and is just the right size each tortilla should be.
Prepare the Frijoles Negros 
Hondurans often cook with red beans but beans of any color will work.
2 lbs dried black beans, rinsed
1 Spanish onion
6 garlic cloves, minced
1/2 to a whole jalapeño pepper (tastes vary)
Juice of one lime
1/2 C of red wine
4 slices of bacon, chopped
1 T cumin
1/2 bunch cilantro, chopped
Boil beans for 5 min., let rest for 1 hr, then drain. Fry the bacon, then add onion, garlic and jalapeño. Add to beans. Add remaining ingredients. Season with salt and pepper as you mash the beans gently in the pan. 
Assemble the Baleada:
Spread black beans across a warm tortilla and add your chosen topping. Traditionally, baleadas are topped with a creme fraiche-like "crema" that can be found at many Central American groceries. 


Paella de Marisco
As in every rice dish, the type and quality of the chose rice greatly effect the dish. Asian rice such as Basmati will not do for paella. In Spain arroz bomba is sold specifically for paella and will absorb the liquid without getting mushy, but as it is difficult to find in the States, I often substitute the Arborio rice used for risotto.
While it is preferable to prepare your own caldo, or stock, any quality broth will do.
If you don't want to run out and buy a paellera, a large cast iron skillet works great and is perfect for cooking outside on the grill. Avoid using a non-stick pan as you want the rice to form the flavorful crust called socarrat. Many Spaniards swear its the best part of the paella - you can express love by offering your share of the crust to your loved one.

1 lb mejillones (mussels), cleaned 
1/2 lb camarónes (prawns), traditionally with heads on
1/2 lb calamares (cuttlefish or squid) 
1/4 lb pulpo (octopus)
6 cloves garlic, chopped
1 medium onion, chopped
1 Piri Piri pepper, chopped
1 cup grated tomatoes
2 C rice
~4 C fish stock
Few strains of saffron, soaked in 2 T water
1 C dry white wine
Lemon pieces for serving
Bring the stock to a boil then turn down to a simmer.
Prepare the sofritto: Fry the garlic, pepper, onions and chile. Add the tomato and stir. Add the rice and let it stick to the bottom of the pan for a few seconds as it hisses or "sings." Add the wine and absorb. Add the stock, saffron and let simmer 10 min. You may need to add more water or scrap occasionally, but let the rice form some crust at the bottom of the pan. Add the seafood, tucking into the rice and cook ~15 min. until the rice is cooked al dente. Photo: Flickr benjieordonez

HEY! We've seen that cuisine before! Cook the foods of today's competing countries using other recipes: try Portuguese/Brazilian Feijoada with a Korean spin on Cote d'Ivoire's traditional plantains or Korean-spiced Portuguese hens and Honduran Tres Leches Cake with Spanish poached pears. If you didn't get a chance to try our Spanish Fondue with a Chilean Carmenere and Honduran dessert, you must go back to what has been one of our favorite meals of the tournament. As we get deeper into the tournament, it's time to bring out the leftovers, mix & match, and let the fusion menus run wild like a frenzied North Korean defense.

Prefer to eat out instead? Our Dining Guide tells you where and why.

Spicy World Pure Spanish Saffron 2 grams - Fresh!


Spanish Saffron Acrylic Box (3 pack)


Paella Seasoning Sachets with Saffron