Portuguese Pork and Clam Stew

Carne de Porco à Alentejana, a popular stew of pork and clams from the south of Portugal, the Algarve and Alentejo regions. A burst of flavors, a true representative of Portuguese cooking.

Etruscan-style Rabbit

Tender rabbit meat in a savory sauce of herbs and spices. The original recipe from Tuscany calls for a hare but we’ll use the more easily available rabbit. Its mild flavor is similar to veal or chicken and it’s high in protein and low in fat.

Rock Cornish Game Hens in Escabeche

A variation of Guatlles amb Vinagreta, a traditional Catalan dish made with quails. In the US quails are hard to come by outside the mega cities. I use Rock Cornish game hens, also known as Cornish game hens.

Meat Empanadas

Empanadas, also called Empanadillas (the diminutive), are one of my favorite finger foods and have a sure presence in my parties. They are found all over Spain and in the Americas.

Pollo (Chicken) Tonnato

Slices of poached chicken breast in tuna sauce garnished with capers and lemon slices served at room temperature.

White Beans with Cotechino Sausage

Fagioli con Cotechino, a hearty dish from the Emilia-Romagna region in Northern Italy. Cotechino is a fresh pork sausage, Kielbasa is a good substitute.