Canary Island Beef Stew (Estofado Canario)

This recipes is an adaptation from a Canary Island cookbook that a friend brought back for me from his vacation there.  From looking through the cookbook, I noticed that the cuisine of the Canary Islands is very similar to cuisine on the Iberian Peninsula part of Spain.  Exception includes the a more extensive use of corn and sweet potatoes, however; the spices and flavors are all the same.  This delicious stew tastes better when allowed to stew on a low temperature for a long time then allowed to sit overnight so the flavors can mix.

Ingredients for 4 servings:

2 lbs. (1 kg) beef stewing meat
1 sweet pepper, chopped
5-6 cloves of garlic, minced
medium sized onion, chopped
2 glasses of white wine
1 teaspoon paprika
1 teaspoon ground cumin
sprig of fresh thyme (or 1/2 teaspoon dried thyme)
salt and pepper

Heat olive oil in pot until hot.  Add the beef stew meat and brown on each side.  Remove from pot and add more olive oil.  Fry the onions, pepper and garlic until softened, about 3 minutes.  Add the meat again and the white white and the paprika, cumin and thyme.  Bring to a boil, then lower to a simmer.  Simmer about 1 to 2 hours.  Served alongside starch of your choice (potatoes, noodles, rice)

Tamale Pie

One of the things I miss about the United States is the plethora of casserole dishes.  This dish is truly the embodiment of the 'Melting Pot' culture.  I am a huge fan of tamales, but unfortunately I have not been able to find the corn husks that tamales need to be wrapped in.  This dish tastes spectacular and is a good substitute.  Credit for this recipe goes to All That Splatters. Of course, serve with a generous dollop of sour cream!

Ingredients

1 pound ground beef
1 cup chopped red bell pepper
2 8-ounce cans tomato sauce
1-1/2 cups corn
1/2 cup pitted ripe olives, chopped
3 cloves garlic, minced
1 teaspoon salt
3 teaspoons chili powder
Dash black pepper

6 ounces sharp Cheddar cheese, grated (I used grated Gouda)

3/4 cup yellow cornmeal
1/2 teaspoon salt
2 cups cold water
1 tablespoon butter

Cook meat, onion, and bell pepper in a large skillet until meat is lightly browned and vegetables are tender.  Stir in tomato sauce, corn, olives, garlic, 1 teaspoon salt, chili powders, and black pepper.  Simmer 20 to 25 minutes or until thick.  Stir in cheese. Turn into a greased 9x9x2-inch baking dish.

Preheat oven to 375 F.

Stir cornmeal and 1/2 teaspoon salt into cold water.  Cook, stirring constantly, until thick.  Add butter, and mix well.  Spoon cornmeal mixture over hot meat mixture.

Bake 40 minutes.

Moroccan Shredded Carrot Salad

This was acutally a dish I made after I was inspired eating over a friend's house.  He prepared this salad in the traditionally French style with a really good wine vinegar.  It was delicious.  The following week it was my turn to host for dinner, and I decided to use the shredded carrot idea but add a Moroccan twist.  This salad was also divine.  Its also super heathy, cumin and cinnamon are both spices one should eat regularly.

Ingredients for about 4 people
1/2 lb (500 g) carrots ( I chose smaller carrots as my friend had recommended)
1/4 cup olive oil
3 tbsp fresh lemon juice (half a lemon)
1/4 cup parsley
2 cloves of garlic, minced
1/2 teaspoon ground cumin
1/4 teaspoon ground cinnamon
1/2 teaspoon sweet paprika (I'm sure a smoked on here would also be good)
salt and pepper to taste

Grate all the carrots on the side of the grater with the biggest holes.  Then add all the rest of the ingredients and cover.  Place in fridge for about 2 hours.  This will allows all the flavors to blend together.