Just about any occasion sends me to the kitchen to create. My pots and pans are my culinary canvas. I cook dinners for friends' birthdays, for holidays, and three times a day for my family.
My hope is that my descriptions and photos will inspire you to get out to the farmers markets or down an aisle at the grocery store that intimidates you, try some new ingredients, and get crazy with the herbs and spices!
Saturday, February 25, 2012
Jamon Serrano with Gigundes Beans and Greens, A Stone Creek Kitchen Recipe
Jamon Serrano is a dry-cured Spanish ham that is usually sliced thinly and served raw as you would an Italian prosciutto. For this dish, Kristina crisped them quickly in a skillet.
Gigundes beans are monster-sized white beans. I couldn't actually locate any information about them. I just crossed my fingers that they weren't related to fava beans. And, given that I didn't end up with a stomach ache, they aren't.
Place sliced Jamon Serrano in a hot skillet and cook till crispy. Set aside.
Heat a small amount of olive oil in a flat skillet and saute the garlic for just a moment. Add the beans and when they begin to simmer, season with ground smoked paprika. In a separate pan, cook the green till they are just wilted. If you cook them too long, they will get slimy. Add the jamon and the greens to the beans and serve hot with toasted bread.