1 tablespoon, plus 1/4 cup Spanish olive oil
1 pound chorizo, sliced on the diagonal into 1/2-inch slices
1 1/2 cups thinly sliced onion
1 tablespoon minced garlic
1/2 cup dry (fino) sherry, divided
1 1/2 pounds peeled and deveined raw medium shrimp
1 tablespoon Spanish paprika
2 teaspoons salt, divided
1 teaspoon freshly ground black pepper, divided
3 tablespoons lemon juice
2 tablespoons minced [...]
6 ounces (1 cup) dried cherries
1 cup water
½ cup granulated sugar
6 ounces cream cheese, softened
¾ cup part-skim ricotta
½ teaspoon pure vanilla extract
¼ cup confectioners’ sugar
8 amaretti cookies, coarsely crumbled
Combine cherries, water, granulated sugar, and ⅛ teaspoon salt in a small saucepan over medium heat. Bring to a simmer, and cook, stirring occasionally, for 20 minutes. Let [...]
Polenta, which is nothing more than cornmeal cooked Italian style, may be eaten warm and soft, or it may be cooled, cut into sections, and grilled or fried as a side dish.
Read more...Try one of Tim’s new favorites: Smoked Gouda and Chipotle Grits
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