Patatas Bravas – Fierce Up Your Fries

I always thought Patatas Bravas meant “brave potatoes,” which seemed a little strange since what was supposed to be so brave about them? Amazingly delicious, yes, but valiant, fearless or courageous? I don’t think so. Well, apparently my translation skills were lacking, and come to find out it actually means “fierce.” Now that makes sense.

As advertised, these are fiercely textured, fiercely flavored, fiercely presented, and fiercely enjoyed. How fierce is really up to you and your inner Spaniard. There are as many patatas bravas recipes as homes in Spain, and this is nothing more than my latest rendition. 

As long as you boil them first, fry crisp, and season earnestly, the rest is open to wild experimentation. I’ve used all sort of blanching liquids, spice blends, and sauces, and never been disappointed.

My control around food is generally decent, but I am no match for a plate of these. Once you start with the toothpick, you’ll be impaling and eating potatoes until they’re gone. If you are making these for a group, just do in batches and keep warm in the oven until you have enough. Just don’t salt until the last second, or they can get soggy. I hope you give these a try soon. Enjoy!

Ingredients for 4 portions:

2 pounds russet potatoes

For the boiling liquid:

2 quarts cold water

1 tbsp salt

1 tsp smoked paprika

1 tsp cumin

2 bay leaves

For the sauce:

1 cup mayonnaise

garlic to taste
pinch of salt

1 tsp tomato paste

1-2 tbsp sherry vinegar

1/2 tsp smoked paprika

1/4 tsp chipotle powder

cayenne to taste

For the spice blend (makes lots extra):

2 tbsp salt

1 tsp black pepper

1 tsp smoked paprika

1 tsp chipotle powder

chopped parsley

Veracruz-Style Red Snapper – A New Take on a Very Old Classic

Fish “Veracruz” was the first “authentic” Mexican recipe I ever ate. I had it 30 years ago at the Casa Del Sol in Saranac Lake, NY, where I worked while enrolled in culinary school. 

I remember trying and loving it, and being very surprised that “this” was actually Mexican food. Besides…olives on fish? That was some crazy stuff.

Up to that point, the only “Mexican” food I’d ever had was crispy cafeteria tacos made by completely non-Mexican lunch ladies. So, this kind of thing was very exciting for me. I’ve forgotten the exact recipe after all these years of adaptation, but that’s of little consequence as it’s the kind of dish you make a little different every time anyway.

I like red snapper for this, but any white, flaky fish will work. By the way, many Veracruz-style fish recipes call for pickled jalapenos, but I think there’s plenty of acidity in this from the lime and tomatoes, so I like the fresh pepper a little more.

If you don’t want to do this in individual portions like I did, you can certainly do it in a regular casserole dish, but you’ll probably need to give it a few extra minutes. Simply use the same fork-flaking doneness test as shown in the clip. Flakiness never lies.

This food wish goes out to all of you that asked for flavorful, foolproof fish recipes. I’m not sure why people get so scared to cook fish, but if you’re one of them, this is for you. Other than a few minutes of slicing, this couldn’t be easier. Serve simply with some chips, or over rice for a more substantial meal. Either way, I hope you give this a try soon. Enjoy!

Ingredients for 2 servings:

2 boneless red snapper filets, about 7 oz each

cayenne, salt and pepper to taste

2 tbsp olive oil

1/2 white onion, diced

3 cloves garlic, minced

1 tablespoon capers

1 tablespoon caper brine

1 large jalapeno, sliced, seeded

1 cup cherry tomatoes, halved

1/3 cup sliced Castelvetrano green olives, or any green olive

2 tablespoon fresh chopped oregano

2 limes

*Bake at 425 degrees F. for 15-20 minutes

Fresh Tomato Gazpacho – Crumbled Stale Wet Bread Sold Separately

I feel kind of bad posting a recipe that leaves out what is arguably the most important ingredient, and such is the case with this gazpacho. This garden salad masquerading as a cold soup was originally a way for field hands to stretch their resources by crumbling up stale bread into a mixture of crushed tomatoes, cucumbers, and peppers.

Sorry, panzanella, but I’ve never been a big fan of the whole wet bread thing. Even versions I’ve had where the crumbs where completely pureed in, weren’t as pleasing to me as all-veg versions. Besides, some culinary traditions are simply leftover from a time when people had to do it that way, you know, so they wouldn’t starve to death. I call this the rutabaga syndrome.

Happily, most of us can now survive just fine without fortifying our gazpacho with such additions. Having said that, if you grew up eating that style, I’ll assume you think I’m insane for even suggesting there’s another way to make it, as you rightfully should.

Like I said in the video, this is not even worth trying unless you’re going to use some killer, end-of-summer, super-sweet tomatoes. After a long wait, we finally have some decent ones here in San Francisco. There just isn’t any substitute, so happy hunting, and I hope you find some so you give this a try. Enjoy!

Ingredients:

4 large vine-ripened tomatoes, peeled and diced

1/2 English cucumber, diced

1/2 cup diced red bell pepper

1/4 cup minced green onion

1 large jalapeno, seeded and minced

2 cloves minced garlic

1 teaspoon salt

1/2 teaspoon ground cumin

pinch dried oregano

cayenne to taste

freshly ground black pepper to taste

1 pint “Sweet 100” cherry tomatoes

1 lime, juiced, or to taste

1 teaspoon Worcestershire sauce

1 tablespoon balsamic vinegar

1/4 cup extra-virgin olive oil

chiffonade of fresh basil leaves or cilantro