Best Sherry And Egg Recipes

Spanish Egg Tortilla with Charred Peppers, Goat Cheese, Potatoes and Caramelized Onions with Parsley Salad in Sherry Vinaigrette image

Provided by Bobby Flay

Yield 4 servings

Number Of Ingredients 26

2 red peppers
2 tablespoons olive oil
2 tablespoons butter
1 tablespoon olive oil
2 Spanish onions, thinly sliced
2 cloves garlic, finely chopped
Salt and pepper
4 small new potatoes
2 tablespoons olive oil
Salt and freshly ground pepper
2 tablespoons olive oil
Charred peppers
Caramelized onions
Roasted potatoes
12 eggs, lightly beaten
1/4 pound goat cheese, crumbled
Finely chopped fresh parsley
3 tablespoons sherry vinegar
1 teaspoon Dijon mustard
1/4 cup olive oil
Salt and freshly ground pepper
1/2 bunch curly parsley leaves
2 scallions including green tops, thinly sliced
6 cherry tomatoes, cut in half
4 button mushrooms, cleaned and thinly sliced
2 tablespoons toasted pine nuts

Steps:

For the Charred Peppers: Preheat broiler. Rub pepper with olive oil and place on a baking sheet. Broil peppers until the skins are charred on all sides. Place in a paper bag and let steam for 5 minutes. Remove skin and seeds and cut into julienne.
For the Onions: Heat butter and oil in a medium saute pan over medium heat. Add onions and cook until soft and caramelized. Add garlic and cook for 2 minutes. Season with salt and pepper.
For the Potatoes: Preheat oven to 375 degrees. Rub potatoes with olive oil. Place in a small baking dish and roast until just cooked through. Remove and slice into 1/4-inch thick slices.
For the Tortilla: Heat oil in a large saute pan. Add the peppers, onions and potatoes and cook for 1 minute. Add the eggs and season with salt and pepper to taste. When the eggs begin to cook around the edges, use a spatula to gently push eggs from edge of pan into the center. While the mixture is still loose, add chunks of the goat cheese and parsley. Continue to pull eggs to center of pan. When firm on bottom, invert onto a plate, add more oil to pan and place other side into pan. Cook for 1 minute. Flip onto a serving plate
For the Salad: Whisk together the vinegar, mustard and oil and season with salt and pepper to taste. Add the remaining ingredients and toss to coat. Top with the pine nuts.

Bacon and Egg Chicory Salad with Parmesan, Avocado, Dates and Caper-Sherry Vinaigrette image

Provided by Elena Besser

Categories main-dish

Time 20m

Yield 4 to 6 servings

Number Of Ingredients 13

3 large eggs
6 slices bacon
2 tablespoons capers, finely minced
1 small shallot, finely minced
1 tablespoon grainy mustard
2 tablespoons sherry vinegar
Kosher salt and freshly ground black pepper
1/4 cup olive oil
1 avocado
2 heads of long, slender chicory or 1 head of round chicory, washed and separated into
leaves
1/3 cup dates, pitted and sliced into thin strips
1 cup Parmigiano-Reggiano cheese, sliced into ribbons

Steps:

Bring a large pot of water to a boil. Add the eggs, boil for 30 seconds, then reduce the heat to a simmer, cover the pot and cook for 7 minutes. Fill a large bowl filled with ice water and have it ready for shocking the eggs once they are cooked.
Line a sheet tray with aluminum foil. Place the bacon on the lined sheet tray and broil for 5 minutes. Flip the bacon and continue to broil until the slices are crispy, about 3 to 5 minutes depending upon your oven. Transfer the bacon to a plate lined with paper towels to absorb any excess grease.
Combine the minced capers, minced shallot, grainy mustard and sherry vinegar in a small bowl. Season with salt and pepper. Slowly drizzle in the olive oil, whisking continuously until combined.
Slice the avocado crosswise to create half-rings of avocado and set aside.
Remove the eggs from the boiling water and shock in the prepared ice water. Peel the eggs, slice them in half and set aside.
Serve the chicory, eggs, bacon, avocado and dates on a large plate and season with salt and pepper.
Drizzle the dressing over the salad and top with ribbons of the Parmigiano-Reggiano cheese sliced with a Y peeler. Enjoy.