COOK OF THE WEEK: Ricardo Garcia Recipes

By NEMS Daily Journal

Spanish Potato Quiche
Olive oil
1 white onion, chopped
10 eggs, beaten with whisk
3-inch link of chorizo, sliced in coins and chopped*
3 to 4 medium Yukon gold potatoes, cut in 1⁄4-inch thick slices
1 tablespoon paprika
2 teaspoons salt
Put a couple of teaspoons of olive oil in the bottom of a heavy-bottomed 6-inch sauté pan. Over medium heat, sauté onion until tender and translucent. Transfer onion to bowl with beaten eggs. In the same skillet, sauté the chorizo until lightly browned. Add chorizo to egg mixture.
Meanwhile, in a 12-inch skillet, put a couple of teaspoons of olive oil and cook the potatoes in batches, 2 to 3 minutes a side, until crispy on the outside and lightly browned, but not tender. Add potatoes to the egg mixture. Stir in paprika and salt. Let potatoes sit in egg mixture for about 10 minutes.
In the sauté pan where the chorizo was cooked, pour a ladle of beaten egg mixture on the bottom. Let cook a minute over low heat and than place 6 to 7 slices of potatoes on top, to cover the egg mixture. Carefully pour remaining egg/potato mixture on top and gently shake the pan so that the egg liquid is distributed evenly in the pan. Cover the pan with a tight-fitting lid and cook, over low heat, for 30 to 35 minutes or until eggs have set and potatoes are tender. Invert onto a serving plate. Slice in wedges.
* Chorizo is a firm, highly-seasoned pork sausage that comes in links. In Tupelo, it’s available at Home Chef Market. If you can’t find it, you can leave it out of the dish.

Roasted Artichokes
with Tomatoes
3 cans artichoke hearts, drained
1⁄2 large red onion, sliced
4 Roma tomatoes, sliced
5 cloves garlic, minced
Olive oil
2 tablespoons dried oregano
2 teaspoons garlic salt
1⁄2 cup crumbled Feta cheese
Spread artichokes in the bottom of a greased baking dish. Combine onion, tomatoes and garlic, add a drizzle of olive oil, and, using your hands, mix well. Spoon mixture over artichoke hearts. Season with oregano and garlic salt. Bake at 400 degrees for 15 minutes or until vegetables are tender. Turn oven to broil and cook another 6 to 8 minutes. Remove dish from oven and stir in Feta cheese. Serve with crackers or over cooked pasta.

Ceviche
11⁄2 pounds jumbo shrimp, peeled, deveined and rinsed
3 tablespoons minced garlic
2 tablespoons garlic salt
1 large red onion, diced
6 Roma tomatoes, diced
1⁄2 bunch cilantro, chopped
Juice of 1 orange
Juice of 10 to 15 limes
2 to 3 tablespoons ketchup
1 avocado, peeled, seeded and diced
Place shrimp in a large serving bowl. Add minced garlic and garlic salt and mix, using your hands. Add onion, tomatoes and cilantro and mix. Add orange juice and lime juice. The juice should cover all the ingredients. If it doesn’t, add more lime juice. Mix by hand and add ketchup. Add avocado last and turn mixture gently 1 or 2 times, being careful not to mash avocados. Refrigerate 24 hours before serving. Serve with crackers, chips or fried plantains.
Makes 5 servings.

Mango Guacamole
6 avocados, peeled, seeded and diced
8 Roma tomatoes, diced
1 large red onion, diced
1 mango, peeled and diced
5 cloves garlic, minced
Juice of 1 lime
1 tablespoon garlic salt
2 teaspoons tequila (optional)
1 bunch cilantro, chopped
In a serving bowl, combine avocados, Romas, red onion and mango. Stir with a fork and mash avocados to desired consistency. Add remaining ingredients. Serve immediately with chips.
Note: When you make this dish, keep one avocado seed in the mixture to prevent the guacamole from turning brown.

Spanish Turron
2 cups sliced almonds, toasted
2 cups graham cracker crumbs
1 can sweetened, condensed milk
1⁄3 cup water
Place toasted almonds in a food processor and pulse until the almonds form a powder. In a bowl, combine almond powder, graham cracker crumbs, milk and water. Mix by hand. Mixture will be messy and sticky and the consistency of paste. Place mixture in a glass loaf pan and press it down to compact it. Cover and refrigerate 10 minutes. Run a knife around the edge and cut into squares for serving. If desired, sprinkle with additional toasted almond slices.