Here's the one I like from Cook's Illustrated. It's the one I go to whenever I make it. Because the spiciness of jalapeños varies from chile to chile, we try to control the heat by removing the ribs and seeds (the source of most of the heat) from those chiles that are cooked in the rice. Use an ovensafe pot about 12 inches in diameter so that the rice cooks evenly and in the time indicated. The pot's depth is less important than its diameter; we've successfully used both a straight-sided sauté pan and a Dutch oven. Whichever type of pot you use, it should have a tight-fitting, ovensafe lid. Vegetable broth can be substituted for chicken broth. 2 ripe tomatoes (about 12 ounces), cored and quartered 1 medium onion , preferably white, peeled, trimmed of root end,and quartered 3 medium jalapeño chiles 2 cups long grain white rice 1/3 cup canola oil 4 cloves garlic , minced or pressed through a garlic press (about 4 teaspoons) 2 cups low-sodium chicken broth (or vegetable broth) 1 tablespoon tomato paste 1 1/2 teaspoons table salt 1/2 cup minced fresh cilantro leaves 1 lime, cut into wedges for serving Adjust oven rack to middle position and heat oven to 350 degrees. Process tomatoes and onion in food processor until smooth and thoroughly pureed, about 15 seconds, scraping down bowl if necessary. Transfer mixture to liquid measuring cup; you should have 2 cups (if necessary, spoon off excess so that volume equals 2 cups). Remove ribs and seeds from 2 jalapeños and discard; mince flesh and set aside. Mince remaining jalapeño, including ribs and seeds; set aside. Place rice in large fine-mesh strainer and rinse under cold running water until water runs clear, about 1 1/2 minutes. Shake rice vigorously in strainer to remove all excess water. Heat oil in heavy-bottomed ovensafe 12-inch straight-sided sauté pan or Dutch oven with tight-fitting lid over medium-high heat, 1 to 2 minutes. Drop 3 or 4 grains rice in oil; if grains sizzle, oil is ready. Add rice and fry, stirring frequently, until rice is light golden and translucent, 6 to 8 minutes. Reduce heat to medium, add garlic and seeded minced jalapeños; cook, stirring constantly, until fragrant, about 1 1/2 minutes. Stir in pureed tomatoes and onions, chicken broth, tomato paste, and salt; increase heat to medium-high and bring to boil. Cover pan and transfer to oven; bake until liquid is absorbed and rice is tender, 30 to 35 minutes, stirring well after 15 minutes. Stir in cilantro and reserved minced jalapeño with seeds to taste. Serve immediately, passing lime wedges separately.

Houston does have really good international markets, but I've noticed that these are showing up in many more cities. Perhaps this will encourage more interesting ethnic cookbooks to become available to take advantage of the availability of ingredients. I think the availability of good ethnic cookbooks in English has changed greatly in the last 30 or so years. One of the first good ethnic books I got was from the Frugal Gourmet on Immigrant Ancestors. Of course the recipes he collected were already Americanized to some extent, since he got them from immigrants and not the native countries, but it made it easier to make the recipes. I have found some recent cookbooks on Asian cuisine that have good glossaries describing exotic ingredients, where to find them, and what substitutions to make if they can't be found. I like this trend, and I hope to see more books with completely authentic recipes that the chef can then adapt as he likes or needs to. I have an old Chinese cookbook that my sister gave me in 1987 (although it was first published in 1966), and it goes into detail about how to make the skins for spring rolls and egg rolls but say nothing about making noodles from scratch, which I think would be easier than spring roll skins. It's called The Thousand Recipe Chinese Cookbook, and I've used it as a general reference for several years now, although I seldom follow the recipes to the letter. Many of the recipes offer quite a few variations, and so I felt that adaptations were encouraged. Lars

Linda I usually look at the Spanish recipe forums or recipe sites if I want to find a T & T authentic recipe. And if I want good tapas I know where to go here on the island. But here are some recipes I've tried and collected, along with photos of how some are served in tapas bars here: Russian Salad - Ensaladilla Rusa =========================== Four or more servings: 1 1/2 lbs (640 grams) potatoes 3/4 cup (100 grams) cooked peas - (I used frozen steamed) 1 tin tuna steak drained - 1/2 lb tin (225 grams) 1 small jar green pitted olives - I bought them stuffed with pimento 1 small roasted red pepper, cored, peeled and cut into strips (I used them from a jar) 2 boiled eggs 2 TBS mayonnaise (I used 3 heaping) 1 TBS mayonnaise thinned with a little milk Salt My option: a dusting of paprika over all 1) Boil the potatoes in their skins until tender. Drain and cool. When cool peel and dice into a large bowl. 2) Add the cooked peas, the olives cut in halves (save a few whole ones for the garnish), the tuna flaked and one of the chopped eggs. Add salt to taste and then combine with the 2 (or 3) TBS mayonnaise 3) Spread the mixture on a platter forming a mound. Cover it completely with the thinned mayonnaise. A large serving spoon helps to coax it into shape. 4) Decorate with the strips of pepper, olives and the rest of the eggs. 5) It will keep in the fridge for a few days, improving with taste. 6) Serve with crusty bread. __________________________________________________________________________ Stewed Chickpeas - Garbanzos Estofados ==================================== 1 lb dried chickpeas 1/4 lb diced smoked pork or 1/2 lb meaty pork ribs 1 onion - chopped 1/2 head garlic - peeled and chopped tomato sauce or puré - about 4 oz or 1/4 cup 1 teasp paprika 2 TBS olive oil 1 bay leaf salt 1) Soak chickpeas overnight. Next day drain and cook in salted water together with pork. 2) Add onion, garlic, tomato puré, paprika, bay leaf and oil to pot. Simmer until tender. 3) Remove any bones and season with salt. Serve in small round earthenware bowls as a tapa. _________________________________________________________________________ Grilled Shrimp with Romesco Sauce ================================== Romesco is a Catalan pepper sauce which is truly sensational, particularly with grilled fish and shellfish. But it can accompany any grilled meat or poultry or, thinned with a bit of water, serve as a dressing for veggies or salads. Large, unpeeled jumbo shrimp (prawns) 3 ripe medium tomatoes 1 head of garlic 2 tablespoons paprika, preferably Spanish 1 toasted chili pepper, seeds removed or dried pepper flakes to taste 1 dozen almonds, blanched and peeled 2 dozen hazelnuts, skinned 1 slice country style bread, toasted 1 tablespoon parsley 2/3 cup olive oil 1 teaspoon salt 1 tablespoon vinegar Freshly ground pepper Roast the tomatoes and garlic in a hot oven (400 degrees) until the tomatoes' skins split, about 15 minutes. Remove. Skin the tomatoes, cut them in half and remove seeds. Skin all the garlic cloves. Put the tomatoes, garlic, paprika, chili pepper, pepper flakes, almonds, hazelnuts, bread, parsley and part of the olive oil into a food processor. Process until you have a smooth puree. Beat in the remaining oil, salt, vinegar and pepper. The sauce should be the consistency of thick cream. If too thick, thin with a little water or white wine. The romesco sauce can be made in advance. Bring it to room temperature before servng. Makes enough for 3 to 4 dozen shrimp. Grill the shrimp on a hot griddle which has been brushed with oil and sprinkled with coarse salt. They will need only a minute or two on each side. Serve with the sauce. -- "Tapas and More Great Dishes of Spain" by Janet Mendel __________________________________________________________________ Piquillo Peppers Stuffed with Cod (Pimientos de Piquillo) =============================================== 2 tins piquillo peppers, each 185 grams/ (6 1/2 oz)..about 15 small peppers (I used 1 tin of 390 grams=18 peppers) 200 grams/7 oz salt cod,(bacalao) soaked for 24 hours or any cooked white fish 3 cloves garlic chopped 1 TBS onion, minced 2 TBS olive oil 1 1/2 TBS flour 200 ml/7 fl oz (3/4 cup + 1 TBS) milk salt & pepper to taste grating of nutmeg 150 ml/1/4 pint (2/3 cup) cream pinch of cayenne 1 teasp vinegar Drain the tinned piquillo peppers. Allow 6 - 10 for stuffing and reserve the remainder for the sauce. Shred or flake the soaked codfish or cooked white fish, discarding any skin or bone. In a saucepan, sauté the chopped garlic and onion in the oil until softened. Add the fish, then the flour and cook for two minutes. Then whisk in the milk. Season with salt and pepper and nutmeg. Cook, stirring constantly, until the fish mixture is thickened. Remove from heat. Stuff the piquillo peppers with the fish mixture and place them in an oiled baking dish. Bake in a medium-hot oven for 5 minutes. (Alternately the peppers may be dusted with flour, then dipped in beaten egg and fried in olive oil, turning them to brown on all sides.) Meanwhile, purée the remaining peppers in a blender with the cream, cayenne and vinegar. Spoon the sauce onto 6 dishes (if serving 1 pepper to 6 persons as a tapa - we had 3 each) and place 1 or 2 of the stuffed peppers on each plate. Serves 6 as a tapa, 2 or 3 as a first course. Source: 'Tapas and More Great Dishes From Spain' Janet Mendel 1997 _________________________________________________________________ In Spanish tapa bars and restaurants, these are usually prepared in individual ramekins and served sizzling hot. Eaten with a fork and a small crusty bread. Sizzling Garlic Prawns (Gambas al Ajillo) ============================= Also sometimes called 'Gambas al Pil Pil'. For 1 individual serving: 3 TBS olive oil 1 clove of garlic, sliced finely 1 piece of chili pepper, sliced into rings 10 peeled raw prawns pinch of paprika bread parsley (optional) 1) Put the oil, garlic and chili in a small flameproof ramekin. Put it on the heat until oil is quite hot. 2) Add the prawns and paprika and cook just until the prawns turn pink and curl slightly. 3) Serve immediately, while still sizzling, accompanied by bread and topped optionally with a bit of chopped parsley. As seen in a tapas bar, serving for 4 people. ­­­­­­­­­­­­­­­­­­­_____________________________________________________________________ Tortilla Española (Spanish Potato Omelette) =========================================== Ingredients for 4 servings: 3 medium potatoes 3 large eggs 1 onion salt 1/2 teasp & pepper to taste olive oil Italian parsley, chopped (optional) I use a 7-inch non-stick pan as it's easy to fill, making a nice high and rounded tortilla which is easy to flip over. 1. Slice potatoes lengthwise once, then slice both pieces thinly into half moons. Chop onions into 1/4 rings. 2. Coat the bottom of the pan with oil and when hot add potatoes. Keep turning so they do not burn or go brown. When golden, remove from pan and set aside in large bowl. NOTE: Some folks prefer to gently boil or steam the potatoes for 5 - 10 minutes rather than fry them. I've seen it done both ways and I also like to do this. 3. Put chopped onion in pan, if necessary add a little more oil and sauté until soft, without being dark brown. Remove from pan and add to potatoes in bowl. 4. Beat the eggs in a small bowl, add salt & pepper and chopped parsley, and pour over potato & onion mixture in bowl. Turn gently to coat all. 5. Add 2 TBS oil to pan and when hot, pour in the egg, potato and onion mixture. Run the edge of a sharp knife or spatula around the rim of the pan while the egg is setting to loosen the edges. I also poke it several times in the middle to let some of the runny egg seep down to the pan. Don't let it get too dark or burn. 6. When the edges are set and the middle is still half runny hold a plate over the top and flip pan and all over on to the plate and gently slide it back into the pan. Don't overcook as the centre should still be juicy. 7. Let cook a minute or two more on that side, then slide it out onto a plate. 8. Cut into wedges as a luncheon dish, or into small squares with toothpicks to be served on a buffet or as a tapa. Or keep it whole to take on a picnic. The edges should be fat and firmly rounded. If you've never tried making one before, start with a small non-stick pan and when you're an expert move up to a larger pan. A small 7 inch pan will make a nice luncheon omelette for two. ____________________________________________________________ Ropa Vieja (Beef or Pork Stew) =============================== 1 lb dried chickpeas 2 lb potatoes - diced and fried (see step 4) 1 lb cooked beef or pork - (preferably roasted) and diced olive oil - 4 TBS 1 small glass (4 oz) dry white wine 2 tomatoes - chopped 1 onion - finely chopped 1 green pepper - chopped 3 cloves garlic - diced thyme pinch of cumin 1 bay leaf 2 or 3 threads saffron flatleaf parsley black peppercorns paprika - 1 teasp salt 1) Soak the chickpeas ovenight in cold water. Add the drained chickpeas with the meat to a saucepan of cold, salted water and bring to the boil. Put lid on pot and simmer for about 1 hour. Once all is tender, remove the meat and chickpeas from the pot and keep the liquid. 2) Put garlic, peppercorns, saffron, salt, cumin and paprika together in a mortar and crush. 3) Fry the chopped onion, tomatoes and pepper together in a frying pan with a little oil, and add to it the mixture from the mortar. 4) Dice and brown the potatoes in another pan in some oil. 5) When onion-pepper mixture is almost cooked, add the wine, parsley, bay leaf, thyme, chickpeas and meat and 1 1/2 - 2 cups of the liquid from step one. Bring to the boil and simmer for 15 minutes. There should be some sauce below. 6) Add the fried potatoes to the pot 5 - 10 minutes before stew pot is ready. Garnish servings with chopped parsley. Serve in small dishes for a tapa. Sources : adapted from "The Best of Canary Island Cookery" and "Cooking in the Canary Islands" _________________________________________________________________________________ Baked Spanish Goats' Cheese: Serve triangles or wedges on plate, topped with palm syrup and mojo sauces. Breaded fried whole mushrooms served with a cranberry sauce in the centre of the table where everyone dips in with their fork. A tapa of tuna croquettes and Russian Salad for 3 people. Pimientos de Padron: tiny padron peppers quickly fried and served with seasalt as a starter tapa. Deep fried battered calamari rings - a typical tapa A delicious potato and scrambled egg mixture called Huevos Al Estampido, said to be a favourite of the Spanish king Juan Carlos. Fry potatoes cut into chips. When crisp, add 1 egg per person and pieces of chorizo. Mix and turn until all is just cooked but still moist and soft. SharonCb

This is not a "plain" side-dish style Spanish Rice recipe, it's more of a main dish casserole, but it is an excellent recipe and I thought I'd share it. I originally found this on Tobasco's web site and modified it slightly. * Exported from MasterCook * Spanish Rice Casserole Recipe By :Tobasco Web Site Serving Size : 6 Preparation Time :0:00 Categories : Casseroles Favorites Mexican Rice Tex Mex Tomato Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 1/2 Pound Bacon -- Diced 1 Large Green Bell Pepper -- Diced 1 Medium Onion -- Chopped 2 Cloves Garlic -- Crushed 1 Lb Ground Beef 1 Can Diced Tomatoes with Green Chilies 6 ounces Tomato Paste -- 1 can 2 Cups Long-Grain Rice 4 Cups Water 1 Tbsp TABASCO Sauce 2 tsp Salt 1 Tbsp Cumin 2 tsp Chili Powder 1. In 12-inch skillet, over medium-high heat, cook bacon until crisp, stirring occasionally. With slotted spoon, remove to paper towels; set aside. 2. In drippings remaining in skillet, over medium heat, cook green pepper, onion and garlic until tender-crisp, about 5 minutes. Remove to bowl. 3. In same skillet, over medium-high heat, cook ground beef until well browned on all sides, stirring frequently. 4. Add tomatoes with their liquid, rice, water, TABASCO brand Pepper Sauce, salt and green pepper mixture. Over high heat, heat to boiling; reduce heat to low. Cover and simmer 25 minutes or until rice is tender, stirring occasionally. 5. To serve, sprinkle mixture with cooked bacon.