A Taste Of Beautiful Barcelona

Spain is a beautiful country rich in history, with stunning architecture, and known for its cultures, and delicious cuisine. They are famous for The Running Of The Bulls, which is held every year. It is a Spanish tradition that started in Northeastern Spain, in the 14th century.  Spanish love their soccer, and are world-renowned. They won the World Cup in 2010, and defeated the Netherlands. Gastronomy, and great wines are also a major part of their cultures.

Follow me for A Taste Of Beautiful Barcelona!

In 2011, my family and I embarked on an amazing Mediterranean cruise, and we visited many beautiful cities in Europe. One of the port of calls, was the magical city of Barcelona.  We spent an entire afternoon frolicking the famous, and happening area of Las Ramblas.  The streets were filled with creative artists,  mimes, vendors, restaurants, and thousands of tourists.  We ate delicious Spanish tapas, drank beer and sangria,  and visited lots of souvenir shops. We enjoyed a beautiful stroll in this vibrant and fun city, and had a grand time.

 

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Taking pictures and having a good time….

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A family that travels together stays together

 

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Beautiful artwork

 

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More artwork

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The big boys in front of Christopher Columbus statue in Barcelona

 

 

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Roaming the streets of Barcelona

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posing with a mime

 

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La Boqueria, famous market

La Boqueria is probably one of the most famous markets in Europe. You will find a vast selection of  cured meats, and scrumptious cheeses. The Serrano ham, and Manchego cheese  are delicacies in Spain, and can be found all over the place.

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Sangria

Sangria is a must have, when visiting Spain

 

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Tapas

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Later in the afternoon,  we went back to the cruise ship to get ready for nighttime. On the schedule, there were two activities, either watch a spectacular performance by Flamenco dancers,  or have some free time, and eat Paella al fresco (in the outdoors).  Although, we were torn between the two fantastic choices, the foodie in us  could not resist the idea of eating this traditional and delectable Spanish dish.

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The Paella was delicious and the entire experience was surreal. Sadly, one day was simply not enough to visit this enchanting city, but the good thing about it, we can always go back.

In closing, I would like to share with you this famous quote by Charlie Trotter:  ” All four elements were happening in equal measure  – the cuisine, the wine, the service, and the overall ambiance. It taught me that dining could happen at a spiritual level.”

I hope you have enjoyed my wonderful trip to Barcelona.  Stay tuned for more exciting blogs on My Food, Wine & Travel Lifestyles.

Buenos Dias! Have a great day!

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Tree-lined and animated street of Las Ramblas district (stock photo)

 

 

 

 

 

 

 

 

 

 

 

 

Pork Loin Chops Cuban-Style

Pork Chops Cuban Style

Mise en place

 

Sour oranges

Sour oranges

 

Sour Orange

The inside view of a sour orange

 

Cuban Mortar and Pestle

 

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Pork Chops in the marinade

 

Pork Chops

Browning the pork chops

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Adding the marinade to the pork chops

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The bottom of the pan should have a nice caramelization when it’s done

 

Avocado salad

Avocado salad

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Celia Cruz, The Queen of Salsa – click on photo to read her bio

 

I feel blessed to live in beautiful South Florida. The weather is glorious, but what makes it exciting,  is the multi-cultural population, with a large Cuban influence. Cuba is known for its delicious cuisine, and pork is a big part of their tradition.  I want to share with you my Pork Loin Chops Cuban Style. I make it with a Cuban signature marinade, using sour orange, which can be found in most grocery stores. It is known as the Mojo sauce.  Equal parts of regular orange, and lime juice can be used, if you cannot find the sour orange in your area. You can also buy it in a bottle, labeled Mojo sauce, but it’s not as good as homemade.

Servings: 4   Degree of difficulty: Easy

Ingredients:  

  • 4 Pork loin chops (thick cut with bone)
  • 1 sour orange, juiced, + a little more if needed
  • 1/4 cup olive oil, plus 1 tbsp. for pan frying
  •  6 garlic cloves, smashed using mortar, or broad side of knife
  • 1 medium onion, diced
  • Salt and freshly ground pepper to taste
  • 1 tsp. oregano
  • 1 tsp. red wine vinegar

Preparation:

1) In a large bowl, season pork liberally with salt and pepper on both sides, then add the remaining ingredients.  Mix well, and let it marinate for a minimum of 30 minutes to infuse all the flavors.  The longer it marinates, the more intense the flavors will be. When you are ready to cook, remove pork chops from marinade, shake them a little to remove some onions,  but some will stick to the pork chops. That’s what you want! You will be pan-frying them on high heat and they will create a nice caramelization. Save the marinade and the rest of the onions.

2) Over medium-high heat, in a large heavy-duty skillet (with a lid), heat up 1 tbsp. olive oil, brown the pork chops, 2-3 minutes on each side until they obtain a golden brown color. Next, add the marinade to  deglaze.  Cover, reduce the heat to medium-low, and simmer for about 10 – 12 minutes, or until the pork is cooked through. Do not over cook the pork, as it will get tough. Serve them with arroz y frijoles,  (rice and beans.)  I also made a nice avocado salad as an accompaniment to this fabulous meal.

This dish calls for a nice chilled beer, if you don’t drink beer, a nice white wine of your choice will do.

Traditionally,  Cubans enjoy a roasted pig on Christmas Eve, called Noche Buena. They gather with loved ones to  have a good time, and are passionate about dancing to the rhythm of salsa. Celia Cruz  was the queen of Cuban music and entertained us for decades.

If you are into cigars, you already know that Cubans make by far the best ones. They are also known for their coffee, called cafecito, (Cuban espresso) which is similar to an Italian espresso, with the addition of sugar while it is brewing.  There are a varieties of ways in which they enjoy their coffee, and it is part of their daily social activities.

Most of all, I love all my Cuban friends, because they know how to live the good life.  I hope you have enjoyed this blogpost, and will attempt to make this awesome dish in your kitchen.

Happy Cooking from My Kitchen To Yours! Salud! Cheers!

 

 

 

 

 

Gina’s Succulent Crab Cakes

Gina’s Succulent Crab Cakes 

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Mise en Place

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Sweating the veggies

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Mixing all the ingredients

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Made patties

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Pan-frying

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Voila!

Every once in a while I make crab cakes, and I always strive to come up with the best possible recipe. I think, I finally succeeded tonight.  Generally, Blue Crab are used, and they are indigenous to the state of Maryland. They are famous for their crab cakes.  My family gave my Maryland style crab cakes rave reviews, and I am happy to share my version with all of you.

Servings: 6 – 8 Degree of difficulty: Medium. Yield about 12 crab cakes. This recipe can be divided in half to serve about 3-4

Ingredients:

  • 2 lbs. ( 2  -16 oz containers) lump crabmeat
  • 2 cups seasoned breadcrumbs
  • 2 tsp. Worcestershire sauce
  • 2 tsp. stoneground mustard
  • 2 tsp. Creole seasoning
  • Sprinkle of garlic powder
  • 4 eggs
  • 1/2 cup flat leave parsley, chopped
  • 1/2 red bell peppers, diced
  • 1 medium onion, diced
  • 3 celery stalks, chopped
  • 1 tbsp. olive oil and 1 tbsp. butter for frying veggies, plus more olive oil to pan fry crab cakes
  • Freshly ground pepper

 Preparation: 

1) Over med-high heat, in a medium size pan, heat up 1 tbsp. olive oil and butter, add celery, onion and bell pepper, sweat for about 3-4 minutes. Let it cool.

2) In a large bowl, combine crabmeat and all the remaining ingredients. Add the veggies, and mix well. Form crab cake patties, just like you would make a hamburger, place on a tray and chill in the fridge for at least 20-30 minutes.

3) Heat up enough olive oil to cover the bottom of a large pan, on medium high heat, (make sure the oil is hot) place at the most, 4 patties, AND LOWER HEAT TO MEDIUM, otherwise, crab cakes will come out too dark. Cook on one side for 4 minutes, then flip gently with a spatula and the aid of a fork, cook on the other side for 2 minutes. Remove promptly. Repeat. You can also broil them for a healthier version.

I served them with a rémoulade sauce which consist of 2 tbsp. ketchup, 1 tbsp. mayo, 1 tbsp. Dijon mustard, creole seasoning to taste. Mix well.

I also made a beautiful beet salad with field greens to go with it. I hope, you will give this recipe a try. Your family will love you for it.

Wine suggestion: Gavi, a beautiful Italian white.

Bon Appetit from Gina’s Kitchen!

 

Freshly-Caught Mahi-Mahi with Mediterranean Seafood Rub

Freshly-Caught Mahi-Mahi with Mediterranean Seafood Rub

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My son Peter-John and his friends recently went on a fishing trip off Islamorada, in the Upper Keys. They had a blast, and caught tons of Mahi-Mahi, which is a rarity, this time of year. I made it tonight using Kouzounas Kitchen Mediterranean Seafood Salt Rub. It came out unbelievably delicious, with a beautiful golden brown color. It was moist and packed with all sorts of amazing flavors. My family and I went crazy over it. We could not stop raving about the freshness of the fish, and its scrumptious taste.

I am so happy to share this recipe with you because I used this blend of spices that is well-balanced and full of fragrance. It worked beautifully with the fish.

Ingredients:

– 1.5 lb. of freshly-caught Mahi-Mahi (or store-bought) Approx.
– 1/2 cup of whole-wheat flour
–   2 tsp. of Kouzouna’s Mediterranean Seafood Salt Rub
– 4 tbsp. olive oil
– 1 tbsp. of un-salted butter
-Salt to taste (may not be necessary depends on your sodium diet intake)

You will do this in 2 batches, unless you are making less than what the recipe calls for.

Serves: 3-4 Degree of difficulty:  Easy

Preparation:

1) Mix the flour and the spice together. Set aside. Lightly season fish with salt and drench in the flour mixture. Shake excess flour off.  Sprinkle a little more spice, to taste.

2) Over medium-high heat, heat 2 tbsp. olive oil with 1/2 tbs. butter, once the butter is melted and pan is hot enough, pan fry the fish for about 3 minutes on one side, and 2 minutes on the other side. Always start with the pretty side of fish down. Repeat this process, if necessary.

I served the fish with homemade pickled red onions, roasted sweet potatoes and a nice wedge salad.

Disclosure: KOUZOUNA’S KITCHEN DID NOT PAY ME TO USE THEIR PRODUCT. I am sharing this recipe because my family and I are very happy with this dish. I highly recommend this spice for all your seafood dishes.

Bon Appetit from Gina’s Kitchen!

PJ with a Mahi-Mahi

PJ fishing off Islamorada

This is not “fish” story! I got the picture to prove it….

 

 

Middle Eastern Couscous with Clams & Scallops

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Mise en Place

 

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Clams and scallops

 

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Onions and garlic sautéing in olive oil

 

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Simmering

 

Middle Eastern Couscous With Clams & Scallops. This is an adaptation of Doreen Colondres’s culinary creation from La Cocina No Muerde, which translates, The Kitchen Doesn’t Bite. Doreen is a celebrity chef, of Puerto Rican descent, and is very proud of her heritage.  She has appeared in many television shows across the globe. Doreen is often featured on the widely popular morning show, Despierta America, which can be seen on the Latin channel, Univision.  I had the pleasure of meeting her in a wine class, and have kept in touch ever since.  Despite her busy schedule, she found the time to make me and our circle of friends, this delicious dish. She inspired me to recreate it in My Kitchen.

Servings: 6-8  Difficulty:  Easy – Medium

Ingredients:

  • 1 lb. Middle Eastern Couscous, can be found at your local grocery, or specialty stores.
  •  3 tbsp. olive oil
  • 1 small red onion, sliced
  •  4-6 garlic cloves, chopped
  • 1/2 pint grape tomatoes
  • 1.5 tsp. paprika
  • 4 cups chicken broth, low sodium
  • 1/2 cup of dry white wine
  • Salt & pepper to taste
  • 18 cherrystone clams *
  • 1/2 lb. bay scallops
  • Parsley for garnish

Preparation:

1) In a large skillet, on medium-high heat, heat up the olive oil. Sautee’ the onions for couple minutes, then the garlic for 1 minute.  Add tomatoes, cook for 2 minutes. (If you have time, you can roast the tomatoes in the oven with olive oil to obtain a nice caramelization, prior to using them in this dish).

2) Deglaze with the wine, 1-2 minutes. Drop in the couscous, stir and cook for 2 minutes, add paprika, salt & pepper. Pour chicken broth, bring to a boil, then reduce heat to low. Simmer for about 10 minutes, stir occasionally.

3) Add clams and scallops. Cover and simmer for an additional 10 minutes. It should come out moist, just like you see it in the featured picture. Plate it and sprinkle the parsley on top. This is an amazing dish that is sure to please all seafood lovers.

* I prefer using the little neck clams, as they are tastier, but my grocery store didn’t carry them that day. Use two dozen of them, since they are smaller.

The variety of white wines you can use to pair with this dish is endless. I recommend a Vinho Verde or a nice white Rioja. The choice is yours, just make sure the wine is nicely chilled.

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Voila!

Bon Appetit from Gina’s Kitchen!
Recipe inspired by: Doreen Colondres
Recreated by: FoodieWineLover
Pictures taken by : FoodieWineLover

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My wine suggestion. We had it at a Spanish wine tasting, and it was amazingly elegant.

 

 

 

 

 

 

 

 

Lebanese Lentil Soup With Lemon

Lentils

Different types of lentil

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Mise en Place

 

I belong to a wonderful group on Facebook called Foodify- Culinary Delights From Around The World. We are a vibrant group of bloggers that share similar passions, food and wine. This is the second recipe challenge that I’m participating in, since joining the group.  This time, we had to come up with 5 ingredients of our own, and pick one secret ingredient from a Food Network list provided by a group of acclaimed chefs. To be fair, it was done alphabetically, and Angela from Constant Wining was the first one to pick an ingredient. Of course, I had a feeling she was going to pick anchovies, just like I had in mind. Guess what? That’s exactly what happened, and that threw my idea out the door. Now, I had to think quickly, so I picked lemon, as my ingredient. It is so versatile, and can be used in savory and sweet dishes.  At that point, I didn’t have too much time to think of a creative dish,  because I was so focused on the anchovies.  I decided to make a Lebanese Lentil Soup with Lemon.   It’s quick, delicious and hearty.  As I am writing this blogpost, I’m thinking, this soup is a perfect meal for my family and friends that are currently experiencing the snow blizzard in the NorthEast.  Lentil is considered a legume, packed with nutrients, and very healthy for you.  It is widely used in many cultures, particularly in the Middle East. Italians make their own versions on New Year’s Eve which symbolizes good luck. 

Servings: 4-6   Difficulty: Easy

Ingredients:

  • 3 tbsp. olive oil
  • 1 head of garlic, chopped
  • 1 medium onion, chopped
  • 1 cup dry lentil
  • Salt & pepper to taste
  • 5 oz fresh spinach
  • 5 fresh mint leaves chopped
  • 5 cups of water
  • 2 lemons, juiced (about 1/4 cup) 

    Preparation:

    1) Rinse the lentil well, and set aside. Over medium-high flame, heat olive oil in a medium pot, saute’ the onions for about 4-5 minutes, add the garlic, lower the heat and saute’ for 2 minutes.

    2) Stir in the lentil, then add the water, mint, salt & pepper. Bring to a boil, then simmer UNCOVERED for about 25 minutes on low heat.  Stir occasionally. Drop the spinach in and simmer a couple of minutes. By now, the soup should have a nice consistency, if it’s too thick, add a little more water, if it’s too thin, then cook longer to evaporate some of the liquid.  Remove it off the stove, stir in the lemon.

    I recommend making this soup a day ahead of time, as it is tastier the next day.  This is a perfect meal for my family and friends that are currently experiencing the snow blizzard in the NorthEast.

    Here is a list of my fellow foodie bloggers that have participated in the challenge. Please be sure to check back, as I will be updating this blogpost for newly published recipes.

 

 

Chef Christo Gonzales, A Legend Is Gone

Chef Christo Gonzales, A Legend Is Gone, But He Left A Legacy Behind.

His name was Christo Gonzales, and he was a Master in the kitchen. He is gone too soon, but one thing is certain, he has left a mark on so many us, in the foodie world. I didn’t know him personally, but we had been Facebook friends for over 4 years.  I always enjoyed his food posts because they were colorful and appealing to the eyes. He was a character, and had a unique sense of humor. He was a gentle soul, with a passion for creating beautiful dishes.  He graced our news feeds with exotic recipes, and vibrant images of delicious food. He  was a family man, and adored his son, Jackson.  Chef Christo had great work ethics, and always willing to help anyone with any food-related questions. I have compiled some of HIS beautiful food photography for your enjoyment.  After seeing his beautiful work in the kitchen, you will realize why so many people, including myself are affected by his untimely death.

If you want to know more about him, please check out this blogpost.

http://alittlebitofchristo.blogspot.com/2015/01/once-upon-time-i-wanted-to-be-chef-my.html

Some of his culinary creations

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Chicken Green Chile Soup

 

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Big Cowboy Chili

 

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One of his comfort food, a pasta dish

 

NONE OF THESE PHOTOGRAPHS ARE MINE.  PHOTO COURTESY, CHEF CHRISTO GONZALES, taken from his official Facebook fan page.

RIP Chef Christo! Thank you for the wonderful memories, and your great source of inspiration in the kitchen. You were full of life, and your presence will be missed by so many that were passionate about your work.

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Rigatoni with Italian Sausage & Red Bell Peppers

Rigatoni with Sausage & Red Bell Peppers
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Browning the sausage

 

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Red bell peppers cut in Julienne

 

 

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Assembling all the ingredients

 

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Voila, It’s done!

 

If you know me well enough, you should know by now, I usually cook for a minimum of 4, (but living with three men) It’s like cooking for 6. Wait, that’s not all, on Thursday nights, my brother and parents come over for dinner, and I generally make a pasta dish which is always a good idea when feeding a crowd. It’s easy, filling and delicious. Today, I will share with you, My Rigatoni with Sweet Italian Sausage and Red Bell Peppers. I was inspired many years ago, when I had a similar dish at the Italian chain restaurant Carrabba’s. I recreated it and the result was delightful.

Serves: 8 – 10 Degree of difficulty: Medium.  This recipe can easily be divided in half.

Ingredients: 

  • 1.5 lb. Rigatoni or Ziti
  • 1 container of chopped Tomato, Pomi or any brand 26.46 oz
  •  2 containers of strained tomato, Pomi or any brand 26.46 oz
  • 1/4 cup tomato paste
  • 1 tsp. oregano
  • 1/4 cup water
  • 2 tbsp. olive oil for sauce, oil for frying the sausage, and more to drizzle
  • 3 lbs. sweet Italian Sausage with fennel
  • 1.5 red bell peppers cut in Julienne
  •  Salt & pepper to taste
  • 1 small onion, chopped
  • 3 garlic cloves, chopped
  • 16 oz shredded Mozzarella *
  • 3/4 – 1 cup Parmigiano Reggiano, parmesan cheese, grated
  • Fresh parsley for garnish

Preparation:

1) In a large pot, heat up some olive oil and brown sausage in batches, until they obtain a nice golden brown color. Do not attempt to taste them as the inside will still be raw. Cut each link into three or four pieces, and set aside.

2) In the meantime, over med-high heat, in the same pot, heat up olive oil, saute’ the onions until translucent, then add garlic, saute’ an extra minute.  Add tomato paste, cook until it caremelizes into a nice brownish red color, stir occasionally to avoid sticking to the bottom of the pot. If the heat is too high, adjust the setting. Next, add the water, the tomatoes, oregano, bell peppers, salt & pepper.  Bring to a boil, reduce the flame to low, and simmer for a minimum of 30 minutes, up to 45 minutes. DO NOT OVER-COOK, as the peppers will fall apart.

3) On another burner, bring the pasta water to a boil, add salt and cook the pasta to the halfway point, as it will continue to cook in the oven.

4) Now, that you have prepped everything, it’s time to put it all together. In a very large, deep baking pan, drop the pasta, add the sausage, a few ladles of sauce with the peppers, the mozzarella and the parmesan cheese.  Drizzle liberally with olive oil. Mix well until all the pasta is nicely coated with the sauce. There may be some sauce left, save it, you may need it later. Bake covered with foil, in a preheated 350 degree oven for 30 minutes or until pasta is cooked. If you choose to, you can broil it uncovered for the last 5 minutes to get a nice crust. Serve it in a nice pasta bowl, and garnish with parsley! Voila!

* I like to use fresh mozzarella, and break it with my hands, but you can use whatever works for you.  I also like to freshly grate the parmesan cheese.

Next time, you’re having a small gathering, I hope you will try this delicious meal. If you are pressed for time, you can prepare the sauce the day before, but be sure to warm it up on low flame before mixing it with the pasta. You may have to add some water to liquefy the sauce as it will thicken in the refrigerator.

I love the way the flavors work harmoniously in this scrumptious pasta dish. I suggest you pair it with any of these Italian reds, and it doesn’t have to cost a fortune.

Rosso di Montalcino, Sangiovese, or a Super Tuscan.

Buon Appetito! Happy Cooking from Gina’s Kitchen to yours!

Rigatoni with sausage and peppers

 

FoodieWineLover Community

My fellow friend bloggers are passionate about food, wine, cultures, and traditions from around the world.  I have met the most wonderful ones,  and enjoy their exotic, and delicious recipes.  What I also like about them is their passion to share their knowledge, and to show support to newbies like myself.  Little by little, I am learning the ropes, and the beautiful world of blogging. I have compiled a list of food/wine bloggers that have supported me on this new journey.  I follow their beautiful blogs, and highly recommend them. Please be on the look out for some scrumptious recipes from all of us!

Kindly click on the images to access their websites! Happy Cooking From Gina’s Kitchen To Yours!

KouzounasKitchen


kickingbackthepebbles

cytasty

 

 

 

 

Organic Whole Wheat Pasta with Broccoli Rabe & Shrimp

 

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The other night, I whipped this meal up quickly, and  was too tired to take a series of pictures. I didn’t want an entire production in the kitchen.  You know what I mean, writing the recipe, take pictures of every step, and so on.  If you are a food blogger, of course, you can relate, and I bet, you’re smiling now.  This recipe was requested by a couple of friends, so I will do my best to go by memory. Thank goodness, I can still remember the ingredients, since this was done recently.

Serves: 4 -6  Degree of difficulty:  Easy – medium

Ingredients:

–  1 lb. whole wheat organic spaghetti, or any pasta of your choice
(this particular one was just a bit under one pound)
–  1/2 tsp. oregano
–  1/4 tsp. Herbes de Provence
–  1/2 tsp. garlic powder
–  1/2 cup dry white wine
–  1/4 cup or so of pasta water
–  6 cloves of garlic, chopped
–  1 lb. medium to large shrimp, peeled and deveined
–  2 tbsp. olive oil, plus more to drizzle at the end
–  1 tbsp. butter
–  Salt & pepper to taste
–  1 head of broccoli Rabe, rough chopped
–  A handful of Parmigiano Reggiano, grated (parmesan cheese)

 Preparation:

You will work simultaneously and do some juggling, but it’s not difficult to obtain the end result.  Be sure to have all the ingredients ready (mise en place).

1) Cook the broccoli rabe in water and drain. Do not overcook, otherwise, it will lose its beautiful green color. Set aside.

2) In the meanwhile, bring to a boil the pasta water, then add salt. Cook pasta according to package directions. I like it al dente, meaning to the bite, which requires less cooking time.  Don’t forget to save some pasta water before you drain it, as I mentioned on the list of ingredients.

3) (While pasta water is boiling,) In a large skillet, heat 2 tbsp. olive oil, over med-high heat, sauté the shrimp for a couple of minutes. Add the garlic, saute an additional minute. Next,  deglaze with the wine, reduce for about 1 minute.  Add all the spices and pasta water, simmer for 5 – 7 minutes on low heat. By this time, the pasta should be drained and the broccoli rabe, cooked. Drop them in the shrimp sauce, stir in the butter and grated cheese.  Mix well, place in a serving bowl. Drizzle liberally with olive oil. I hope you will give this delicious recipe a try. Your loved ones will enjoy every string of spaghetti to the last bite.

Buon Appetito from My Kitchen to yours!

 

 

 

 

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