Menu From Spanish Cooking Demo

Cooking Demonstrations With Chef Lauren Mahlke Spainish Menu

Fig and Cambozola Cheese with Fig Balsamic

Shrimp Chorizo and Radicchio Salad


1lb of peeled deveined shrimp
.5 lb of chorizo
8 tablespoons We Olive Ascolano extra virgin olive oil
6 Tablespoons of Peach White Balsamic Vinegar
2 green apples chopped
head of raddicio quartered
1 bag of sliced kale and brussel sprouts
Salt to taste
Directions: Saute chorizo for 4 minutes, add shrimp and saute for 3 minutes. Last minute add raddiocio and saute for 1 minute season with salt and pepper. Cover apples with vinegar once cut. Combine vinegar with olive oil and dress kale salad and add apples. Season with salt and pepper. Plate kale salad and top with shrimp and chorizzo. .
Spanish Pork Roasted Pepper and Potato Stew
2 lbs of Country Boneless Pork Ribs
2 teaspoons Sweet Paprika
1 onion sliced
1 jar of roasted peppers with liquid
1 red bell pepper small dice
1 cup of chopped celery
2 cups of diced potatoes peeled
1 teaspoon of cumin
3 cups of chicken stock
1 cup of red wine
4 Tablespoons of Pomegranate Balsamic


Combine ingredients in crock pot and cook on low for 8 hours or high for 6. 
If no crock pot simmer on low for 2 hours. 
Finish with rosary salt and serve with crusty bread with manchego cheese.

Fig and Orange Bread Pudding~


one loaf of day old bread
juice and zest of two oranges
one cup of sliced figs
one cup of sugar
eight eggs
four cups of heavy cream
1/4 cup of blood orange olive oil
fig balsamic to garnish
two teaspoons vanilla paste
one teaspoon of nutmeg

Slice bread and layer into greased rectangular pan. Combine remaining ingredients and pour over bread. Bake at 350* bake for 40 minutes.

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