Tenderloin Steaks with port and mustard sauce: Filetes de solomillo con salsa de oporto y mostaza by: Simone & Ines Ortega

Serves 6.

Ingredients:
· 6 tenderloin steaks, about 5 ounces each
· 4 tablespoons olive oil
· ½ teaspoon mustard
· 5 tablespoons port
· Salt

Brush both sides of the steaks with a little of the oil and let stand in the refrigerator for 30 minutes. Heat the remaining oil in a skillet. Season the steaks with salt, add to the skillet, and cook over high heat for 2-4 minutes on each side, until done to your liking. Transfer to a serving dish and keep warm. Stir the mustard and port into the skillet and cook for 2-3 minutes. Pour the sauce over the steaks and serve immediately.

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Tangerine-Marinated Olives Aceitunas Aliñadas con Mandarina by: Anya von Bremzen

2 cups mixed cracked green olives
6 small garlic cloves, crushed with a garlic press
2 tablespoons grated tangerine zest
1/2 cup fresh tangerine juice
4 thin lemon slices, cut in half and seeded
3 to 4 tablespoons sherry vinegar, preferably aged
1/4 cup extra-virgin olive oil
2 small bay leaves
1/2 small dried chile, such as arbol, crumbled, or more to taste
1 medium-size pinch of ground cumin

Place the olives, garlic, tangerine zest and juice, lemon, vinegar, olive oil, bay leaves, chile, and cumin in a large glass jar or bowl and stir to mix well. Cover the jar and let the olives marinate overnight at room temperature, tossing occasionally. For a richer flavor, let the olives marinate for up to a week in the refrigerator. Makes about 2 cups

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Coca with Candied Red Peppers Coca con Pimientos Rojos Caramelizados by: Anya von Bremzen

2 tablespoons olive oil, plus more for brushing the coca
1 medium-size white onion, quartered and thinly sliced
4 cups thinly sliced drained roasted peppers in oil (from four 14- to 16-ounce jars)
5 tablespoons granulated sugar
2 tablespoons sherry vinegar, preferably aged, or best-quality red wine vinegar 
Coarse salt (kosher or sea)
All-purpose flour, for dusting the rolling pin
1 pound store-bought pizza dough, thawed if frozen
Confectioners' sugar, for dusting the coca

1. Heat the 2 tablespoons olive oil in a large skillet over medium-low heat. Add the onion and cook until limp but not browned, 5 to 7 minutes, stirring occasionally. Add the roasted peppers and cook for about 5 minutes, stirring. Add the granulated sugar, vinegar, and 2 tablespoons water and stir until the sugar dissolves. Cover the skillet, reduce the heat to low, and cook until the liquid is reduced, about 10 minutes, stirring from time to time. Season with salt to taste and let the pepper mixture cool completely.

2. Place an oven rack in the center of the oven and preheat the oven to 450°F. Lightly brush a 17- by 11-inch baking sheet with olive oil.

3. Lightly flour a work surface. Using a floured rolling pin, roll out the dough so it is roughly as large as the baking sheet. Transfer it to the oiled baking sheet and brush it with olive oil. Spread the filling evenly on top.

4. Bake the coca on the center rack until it is light golden and baked through, 18 to 20 minutes. Let the coca cool to warm (or make the coca ahead, which actually adds to its flavor; reheat it gently before serving). Cut the coca into rectangles (I use sturdy kitchen scissors for this), dust it very lightly with confectioners' sugar, and serve at once. Makes 1 large coca; serves 12 as a tapa.

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Chocolate-Dipped Almond-Stuffed Figs Higos Rellenos de Almendras en Chocolate by: Anya von Bremzen

3/4 cup brandy
16 soft plump dried Calimyrna figs
16 lightly toasted blanched almonds, preferably marcona
10 ounces best-quality bittersweet chocolate (at least 70 percent cacao), finely chopped or coarsely ground in a food processor
2 tablespoons unsalted butter, chopped

1. Place the brandy in a small microwave-safe bowl and microwave on high power until very hot, 1 minute. Place the figs in a bowl that will hold them snugly. Pour the hot brandy over the figs and let soak for about 30 minutes, stirring several times. Drain the figs thoroughly and pat dry with paper towels. (If you'd like, the brandy can be reused in baking or to plump dried fruit.)

2. Using the tip of a small, sharp knife, make a deep incision in the bottom of a fig and push an almond inside. Repeat with the remaining figs and almonds. (Calimyrna dried figs often come tightly pressed together in round packages. If this is the case, once the figs are stuffed, pat and squeeze them lightly between your fingers to restore their round shape.)

3. Place the chocolate in a small stainless-steel mixing bowl set over a pot of simmering water or in the top of a small double boiler (over simmering water) over low heat and stir until it melts completely, about 5 minutes. Whisk in the butter and stir until the chocolate mixture is glossy, then remove from the heat. The melted chocolate mixture needs to be at least 1 1/2 inches deep to cover the figs. If the level in the mixing bowl or double boiler is too shallow, scrape about half of it into a 1-cup measure, replenishing it as needed.

4. Line a small baking sheet or a large plate with aluminum foil or use a Silpat pan liner, if you have one. Holding a fig by the stem, dip it in the chocolate mixture, turning to coat it completely and letting the excess drip off. If the stem is not long enough to hold, you can skewer the fig on a toothpick. Place the chocolate-dipped fig on the baking sheet. Repeat with the remaining figs.

5. Refrigerate the figs until the chocolate is completely set, about 2 hours. After an hour, use a thin spatula or knife to gently separate the figs from the aluminum foil or pan liner so they don't stick. Makes 16 figs.

from

The New Spanish Table Cookbook