Smoked Salmon Quesadillas with Creamy Chipotle Sauce

Culinary Explorer

I love smoked salmon, and I love chipotle sauce.  I was not so sure I would love the two together.  I couldn’t picture it in my mind.  After a little back and forth I decided to give them a try and I am glad I did.  I should have realized the smoky flavor of the salmon would pair perfectly with the smoky chipotle pepper sauce.

There was just enough heat for me to leave these with a little kick, and not a mouth on fire kind of feeling.  I wasn’t sure they would seem cheesy enough with just cream cheese and feta since it was such a thin spread on the tortillas, but I’d say it did the trick.  If you do like your quesadillas oozing with cheese though I would suggest throwing a little more in there, or perhaps using a bit of shredded Monteray Jack in addition to…

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Weekly Photo Challenge: One Shot, Two Ways

History, Spain, World Heritage and tagged Extremadura, Francesco Pizzaro, Hérnan Cortés, Photography, Spanish Empire, Travel, Trujillo.

Have Bag, Will Travel

Francesco Pizzaro Trujillo Extremadura Spain

Francisco Pizzaro Trujillo Extremadura

“…the breed of men who conquered a continent with a handful of adventurers, wore hair shirts day and night until they stuck to their flesh, and braved the mosquitoes of the Pilcomayo and the Amazon”                                                        Gerald Brenan

In the hilltop town of Trujillo, above the sunburnt plain of Extremadura, there stands a statue of a man who changed the course of history. Francisco Pizarro was born here, the illegitimate son of a Castilian soldier. Five hundred years ago, he left to seek his fortune in the New World. With fewer than 200 troops and a few dozen dogs and horses, he conquered the vast empire of the Incas and the Spanish colonisation of South America had begun.

Read the full story…

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Arroz Marinero (Rice with Seafood) Recipe

Arroz Marinero (Rice with Seafood) Recipe at Cooking.com.

 

Spanish rice and seafoodCasa Balbino on the edge of the always bustling Plaza del Cabildo in the southwestern Spanish seaport town of Sanlúcar de Barrameda, is the quintessential tapas bar. They prepare this dish in an oversize cazuela. Portions are then spooned into smaller versions of this earthenware casserole.
RECIPE INGREDIENTS

3 tablespoons extra virgin olive oil
1 medium yellow onion, peeled and chopped
1 green bell pepper, stemmed, seeded, and diced
4 cloves garlic, peeled and finely chopped
1 teaspoon sweet paprika
2 bay leaves
1 large pinch saffron threads
3/4 cup La Ina or other fino sherry
1 medium tomato, cored and chopped
1 1/2 pounds cleaned squid, cut into 1 in. pieces
3/4 cup Uncle Ben’s converted rice, medium grain if possible, or a good quality Italian converted rice
salt and freshly ground black pepper
2 pounds grouper filet, cut into medium chunks
3/4 pound small shrimp, peeled and deveined
1/2 cup fresh or frozen green peas
1 pimiento morrone (canned Spanish roasted pepper), chopped

DIRECTIONS

Heat oil in a shallow heavy pot or cazuela over medium heat. Add onions, green peppers, garlic, paprika, bay leaves, and saffron and cook, stirring often with a wooden spoon, until vegetables are soft, about 10 minutes.
Add sherry and tomatoes to vegetables and simmer briefly, stirring until well mixed. Add squid, rice, and 4 cups cold water. Season to taste with salt and pepper. Increase heat to high, bring to a boil, then reduce heat to medium low and simmer for 15 minutes.
Increase heat to medium, add grouper, shrimp, peas, and pimientos morrones, distributing them evenly in the pot and gently pushing them under the broth. Simmer, stirring several times, until seafood is cooked through and stew is thick and brothy, about 5 minutes. Remove and discard bay leaves and season to taste with salt and pepper.

Get Cooking: http://www.cooking.com/recipes-and-more/recipes/arroz-marinero-rice-with-seafood-recipe-7925.aspx#ixzz2Yxi4f73P

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Otro Café

Otro Café.

 

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THE TAPEÑA PICNIC GUIDE

Spanish - wines

Recipes & Ideas for Your Next Picnic

What better way to welcome the longer days and sunshine of summer than with picnics and parties with your peña!

Picnics are a great way to spend the day with your family and friends enjoying the warm sun and summer breeze. Take the day off and head to a local park, hiking trail or your own backyard with our Picnic Guide.

DOWNLOAD PICNIC GUIDE PDF

¡Salud!
Your friends at Tapeña

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Alhambra,Granda Spain

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Spanish basque country : the Atlantic coast ( 56 photos ).

ICI & LA NATURE PICTURES

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 These photos were taken along the rugged Atlantic Coast between San Sebastian and Bilbao….

The Basque Country is located both in France and in Spain. The Western Pyrenees split the two countries (Spain and France), but not the Basque Country which features a strong identity with its own language as well as deep rooted traditions.

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Take a break in the rush  : Ici et Là nature.

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