We've enjoyed a local dish called Flamenquín in a variety of restaurants around town. I know you're wondering, so I'll tell you: Flamenquín means "little Fleming," which apparently refers to the golden color that resembled the blond hair of the Flemings who came to Spain in the 1500s along with Charles V. There now you can rest easy.
 |
| DEEP-FRYING IN OLIVE OIL... YES, THERE WAS A LOT OF CLEAN-UP. |
Traditionally, flamenquín is pork loin wrapped around ham, coated with bread crumbs and egg, and then deep-fried. But, it's not uncommon to find ham and cheese wrapped in chicken instead. Downstairs, Dos de Mayo serves their own version of "mini" flamenquíns. Several blocks away, Café Santa Marta serves a not uncommon version that is more than a foot long and quite phallic. San Geraldo decided to see if he could produce his own version with chicken at home. Not only did he produce it, he improved on it. His flamenquín included large pimentos, which added a nice little kick to the filling. I think he used his cookbook, "The New Spanish Table."
 |
| LOOKING JUST LIKE THEY'RE SUPPOSED TO. |
It obviously won't be found in "The Zone Diet" cookbook, but at least it's fried in olive oil; it could be worse. Anyway, we had salad for lunch today, and a healthy lunch and dinner yesterday (well except for the ice cream at 11:00 p.m.), and no dessert tonight. And I do live with a saint. I'm sure we'll be forgiven.
 |
| I CUT THIS IN HALF ALL BY MYSELF. AND I SAY I DON'T COOK! |
Among San Geraldo's many talents in the kitchen is his ability to use as many dishes, pots and pans, and serving pieces as possible, and to leave a trail behind on every surface. I usually walk into the kitchen after a meal and gasp. Tonight, he was especially creative (seven dinner plates, two large soup bowls, one cereal bowl; plus pots, pans, silverware for five, tongs, and more). But clean-up didn't take much time; it's my one skill in the kitchen. Besides, I'm no longer living on Kraft Macaroni and Cheese or frozen pizza. I will not complain.
even with my giving up meat I must admitt that looks beautiful....great photos Mr.B ;)
ReplyDeleteMonkey Man:
DeleteSorry it's not vegetarian, but Jerry is an artist in the kitchen.
That man is a keeper. A keeper, I say!
ReplyDeleteMichelle:
DeleteI totally agree -- even if he didn't cook!
That looks soooo good!
ReplyDeleteMs. Sparrow:
DeleteAnd it tasted even better!
Looks an sounds delicious, almost want to turn up the stove in the middle of the night but I can retrain myself.
ReplyDeletePeter:
DeleteI admire your self-control. A middle-of-the-night snack of Flamenquín is probably not the best thing to have.
At least he uses those pots and pans, mine breaks dishes and serving platters.
ReplyDeleteTell me honestly, have you gotten a case of indigestion yet? I hope not, but if I ate the rich foods you have been eating...well, I don't know what would be my fate.
saludos,
raulito
Raulito:
DeleteIt's MY job, usually, to break things. No indigestion yet... (well, maybe a bit of heartburn now and again, but less than I used to get).
Looks delish. It reminds me a little of the French cordon bleu. I want to try it now!
ReplyDeleteWalt the Fourth:
DeleteI love cordon bleu, which is probably why I love this so much. The flavor is very different.
Now... was all this cooking done on the hob? I, too, thought of cordon bleu when I saw it. Looks delicious... and well worth a trip to the gym.
ReplyDeleteThe Odd Essay:
DeleteYes, all cooking (and mess) was done on the hob (well, the mess spread from there). Jerry's cooking is always worth a trip to the gym (and requires it)!
I just yelled into the kitchen and told Fred to cook me up some Flamenquin for breakfast. There was no response. I guess it's Fiber One again!
ReplyDeletem.
Mark:
DeleteI'm disappointed in Fred, although Flamenquín might not be the best breakfast (but, then again, to me anything would be better than Fiber One).
Success, once again!
ReplyDeleteSeine Judeet:
DeleteYes! And we're always so surprised when it actually tastes "Spanish."
Wow...this looks deliciuos! I would like the chicken version with the pimentos, since I don't eat beek or pork. I'm not much of a cook...my guy is the expert in that area. I will have to tell him about these. He makes a huge mess in the kitchen, too. But when I do cook, I clean as I go. Makes less work after dining. But I'm a bit OCD ; )
ReplyDeleteLadyCat:
DeleteI'm also a bit OCD (or maybe it's anal retentive...). Whenever I've cooked or baked something, I would review the recipe, line up all the ingredients, and then put each one away as I used it. It was the only way I could manage.m (And no one was allowed to talk to me.)
The 'sign' of a good chef/cook is one that uses EVERYTHING in sight! And I can see just from those Flamenquins that Gerry is a good one. Kind of like a Spanish version of Cordon Bleu....wouldn't you say?
ReplyDeleteJim:
DeleteOr maybe cordon bleu is the French version of Flamenquín... ?
As for your rule about good chefs using everything in sight: I've been trying to find the origin of that statement and just come back to you... So, what are YOU like in the kitchen?
Ask Ron! I use everything in sight! I never use the same utensil or mix things that shouldn't be mixed together on ONE spoon or spatula! I can't help it Mitch! Just ask Gerry, he'll understand! lol
DeleteWow
ReplyDeletekisatrtle:
DeleteHe is GOO-OOD!
Aha! Scotch eggs! I mean, Scottish Chickens ... er, Spanish eggs, made with chicken. Oh, whatever - if I ate meaticles they'd be delicious.
ReplyDeleteHaven't deep-friend anything since - ooh, well - the last thing mjust have been that tax collector in '43, but we didn't use olive oil then.
The Owl Wood:
DeleteMy understanding is tax collectors fry up much better in lard anyway.
I thought that "good chefs use everything in sight" has to do with the food, not with utesils or bowls and platters.
ReplyDeletePeter:
DeleteI don't know which is a more frightening thought.