Potential Gold

iPhone Post!

So I finally did it...

I got an iPhone and I'm learning how to use it.

Any hints, tips or tricks are greatly appreciated!

A Feast from 1001 Nights: Chreime

(This post was written by my friend Benjamin Rosendahl.  This first appeared in a German Internet Newspaper)

Spicy Moroccan Fish is also known as "Chreime" (and tastes a LOT better then it's name!)

This is one of my favorite dishes: A feast for the senses that can be prepared quickly and without muych effort.  And it's healthy too!

The ingredients:

-300g Fish

-Olive or Canola Oil

-1Onion

-2 to 3 Garlic cloves

-a few Jalapenos, according to spice tolerance

-2 cups tomato paste

-Lemon (important!)

-1 cup steaming hot water

-Challah bread (or, alternatively, rolls)

First, the onions, garlic cloves and jalapenos are cut into small cubes (professionals do it like the Goodfellas).  The lemon is cut into two halves.  Then the onions are seuteed in a deep pan or a pot until golden.  Afterward, the garlic cloves and jalapenos are added.  After a few minutes, the tomato paste and the glass of steaming hot water is added.  

Now we add the fish.  Here it is important to make sure not to overcook it:15 minutes is the absolute MAXIMUM!  (It is always possible to reheat, but it is impossible to reverse overcooking).  The best idea is to cook it for 5 minutes on the hot flame and then to squeeze out the lemon.  The lemon adds very much to the taste.  (The other half can also be squeezed on the fish or alternatively, used to wash the hands after the meal).  Now, the flame should be turned to "low" and possibly covered.  10 minutes later the "Chreime" is ready...

Spain & The World Table - Bocadillos (Ready to Eat)

The two posts below show you how to work up to the place we are at now.  In this post we will be putting together our two different types of Bocadillos.

The recipes I followed were taken from Spain and The World Table.

The photo below shows the Bocadillo set up with the Anchovy and Pisto Bocadillos.  You take a toasted slice of bread and add some of the prepared Pisto.  Above the Pisto you add a slice of anchovy and a drizzle of GOOD balsamic vinegar.  These are delicious.

Moving onto the second Bocadillo, the Anchovy and Pepper Bocadillos are made by placing some of the sauteed green peppers on top of some toasted bread.  The add the sauteed red peppers with garlic.  On top of that add some anchovy (here I used a slice of each type).  For added crunch and perfect flavor marriage, add a potato chip to the top.  This is magical!

Spain & The World Table - Anchovy & Pepper Bocadillos

In this recipe, adapted from the book Spain & The World Table (which I am working on for this section of Potential Gold), we will be continuing the work on Tapas.  The post below this is the starting point.

This post will be focusing on making an Anchovy and Pepper Bocadillo as well as the preparation of the anchovies for both posts.

Below - Limor is prepping the ingredients for a vinaigrette which will season this Anchovy & Pepper Bocadillo - NOT TO BE CONFUSED w/ the Anchovy & PISTO Bocadillo below.

Any fine vinaigrette will work.  Focus on the use of Sherry Vinegar and lemon juice as your acid.  You can see that there is a good amount of shallot and garlic in this particular vinaigrette.

Below you can see the ingredients needed for this Bocadillo (which I translated to toast point or crostini).

You will need some fire-roasted red peppers, fresh green peppers, a lot of chopped garlic and a bag of Lays Classic potato chips.

Mince the garlic and cut both peppers into strips.  

In a saute pan, add two to three tablespoons of good olive oil and start sauteing the garlic.  Add the roasted red peppers.  When an amazing aroma develops, remove the garlic and red peppers and add the green peppers to the now-seasoned oil.  Saute the green peppers until they have cooked down, reducing the heat of the pan so nothing burns.  Once cooked, remove the peppers from the pan into a bowl, saving the oil that the peppers were cooked with in the same bowl as the green peppers.

ANCHOVIES -

Below are the two types of anchovies I used for these Bocadillos.  Directly below are the salted anchovies and below that are the Boquerones.

For the salted anchovy, I just washed them gently in cold water and then let them sit in a bowl of half water and half sherry vinegar.

I purchased these Boquerones from Whole Foods Market but they are easy to make if you have your hands on fresh anchovy.  To make them, just clean the anchovy and fillet it.  Let the anchovy soak in half water and half white wine vinegar over night.  Remove the liquids the next day, taste a piece and if salt is needed (not always), add salt and cover with olive oil, fresh sliced garlic and fresh chopped parsley.

For these that I bought, I just rinse them and pat them dry.  I did sprinkle a touch of Sherry Vinegar on these as well.

Look for the post above this in the next few days for how all these yummy ingredients finally come together...