By Chef Lippe
Serrano ham is one of Spain’s favorite meats. When you walk into any tapas bar, restaurant or little shop you will see the hams hanging from the wall or a wall decorated with the ropes from the ham. I have included the recipe for one tapa and pictures from many others. It has also become a favorite at my Farmers Market stands.
I hope you have fun making and eating these!
Ham and Chicken Stuffed Endives
Left over chicken
Salt and Pepper to taste
Slice the bottom inch away from the endive, remove the 6 largest leaves and arrange on plate.
Spoon 1 teaspoon of alioli along the bottom of each leaf.
Arrange shredded chicken on alioli and top with Serrano ham
Drizzle with good olive oil and server with tomatoes and fresh bread.
Enjoy the rest of my many uses of Serrano Ham or better yet come and visit our market stand and try a taste!
Filed under Artisan Cheese, asparagus, Avocados, Bread, Cheese, Cheese Crisps, Chef Lippe, figs, Food, Food blog, fruit, Manchego, Membrillo, olive oil, peach, pineapple, Quince Paste, recipes, Serrano Ham, spices, Tapa, tomatoes
Confit of Pineapple with Tellicherry Black Peppercorns
2 vanilla beans
4 cups granulated sugar
1 pineapple –peeled, quartered lengthwise, core removed
1/4 cup fumee de sel (sea salt)
1 quart water
3 1/4 cups granulated sugar
1/2 cup superfine sugar –plus
3 tablespoons superfine sugar
Freshly-ground Tellicherry black pepper
Vanilla ice cream –for serving
To make vanilla sugar, split the vanilla beans lengthwise and mix with the granulated sugar. Using your fingers, rub the beans with the sugar to dislodge the small particles. Set aside.
To make the Comfit: Place about 2 tablespoons of the Vanilla Sugar in the bottom of a container large enough to hold the pineapple in a single layer. Lay the pineapple wedges in the container and sprinkle them with the fumee de sel. Cover them with the remaining Vanilla Sugar and let marinate for 4 hours.
Remove the pineapple from the marinade and brush off excess. Put the pineapple in a pot (large enough to hold the wedges in a single layer) and cover with the water. Add the granulated sugar. Bring the mixture to barely a simmer and cook over very low heat until the pineapple is deep golden, about 4 hours. Cool the pineapple in the liquid overnight.
Remove the pineapple and place on a rack; let dry for 1 hour. Sprinkle the wedges with the superfine sugar and place the pineapple beneath the broiler, 6 inches from the heat, until the sugar caramelizes and the top of the pineapple is dark golden brown, about 8 minutes. Watch the wedges so they don’t burn.
Cut each pineapple wedge into 6 triangles and fan the slices on the bottom of a serving bowl. Sprinkle with finely ground Tellicherry pepper, and top each slice with 2 to 3 tablespoons of ice cream.