eat.campogrande
Campo Grande
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POV: trying Iberico Presa for the first time 😍🤤 the best part is you don’t even have to fly all the way to Spain to experience this flavor explosion!! 💥 head to the link in our bio and get Iberico pork delivered right to your doorstep 😍 #eatcampogrande #spainathome
#tastetest #iberico #ibericopresa #flavorexplosion #spanishfood #spanishculture #spanishculinary #meatdeliveryservice #foodblog
#tastetest #iberico #ibericopresa #flavorexplosion #spanishfood #spanishculture #spanishculinary #meatdeliveryservice #foodblog
Smoky, sweet, and creamy, this hearty sammy shows off the nutty notes of abanico with a bacon onion jam you’ll want to slather on everything! 🤤🥪 LINK IN BIO 👨🏽🍳
#eatcampogrande #spainathome #spanishfood #spainculinary #abanico #ibericoabanico #ibericopork #ibericorecipes #sandwich #sandwichrecipes #recipeinspo #dailyrecipes #foodblog #recipeideas #sandwichideas
#eatcampogrande #spainathome #spanishfood #spainculinary #abanico #ibericoabanico #ibericopork #ibericorecipes #sandwich #sandwichrecipes #recipeinspo #dailyrecipes #foodblog #recipeideas #sandwichideas
Let’s make an Abanico Sandwich with cream cheese & jammy bacon together! 👨🏽🍳🥪🥩
Makes 3 sandwiches
Ingredientes:
1 18-25 oz. Campo Grande Abanico
10 strips bacon, chopped
2 onions, julienned
4 Tablespoons BBQ sauce
2 oz. cream cheese
1 Tablespoon red meat rub
Salt
Freshly ground black pepper
1 large baguette, toasted
3 lettuce leaves
Preparation :
1.Heat bacon in a skillet until browned. Remove from the skillet, leaving the grease in the pan.
2. Add onions to the bacon pan and cook until soft and translucent. Once onions are cooked, remove any excess grease and add the bacon and barbecue sauce to the skillet, cooking until you have a thick, jammy sauce.
3.Fire up the grill. While heating, place cream cheese in a small heat-proof pan and cover with red rub. Place on the grill and cook for a couple of minutes so cream cheese takes on a smoky flavor and melds with the rub.
4.Remove any excess fat from the abanico and season with salt and pepper.
5.If the abanico is still cold from the fridge, place over indirect heat for a few minutes to let it come to room temperature.
6.Place abanico over high, direct heat and cook for 2.5 minutes on either side until crispy and browned on the outside and juicy in the middle.
Remove from heat, let rest a few minutes, and slice.
7.To build the sandwich, place lettuce on the base of the bread, then add cheese, abanico, and top with the jammy bacon onion sauce. ¡Buen provecho!
#eatcampogrande spainathome #spanishfood #ibericopork #abanico #sandwich #recipes #dailyrecipes #easyrecipes #sandwichrecipes #meatlovers #sandwichinspo #lunchideas #recipeblog
Makes 3 sandwiches
Ingredientes:
1 18-25 oz. Campo Grande Abanico
10 strips bacon, chopped
2 onions, julienned
4 Tablespoons BBQ sauce
2 oz. cream cheese
1 Tablespoon red meat rub
Salt
Freshly ground black pepper
1 large baguette, toasted
3 lettuce leaves
Preparation :
1.Heat bacon in a skillet until browned. Remove from the skillet, leaving the grease in the pan.
2. Add onions to the bacon pan and cook until soft and translucent. Once onions are cooked, remove any excess grease and add the bacon and barbecue sauce to the skillet, cooking until you have a thick, jammy sauce.
3.Fire up the grill. While heating, place cream cheese in a small heat-proof pan and cover with red rub. Place on the grill and cook for a couple of minutes so cream cheese takes on a smoky flavor and melds with the rub.
4.Remove any excess fat from the abanico and season with salt and pepper.
5.If the abanico is still cold from the fridge, place over indirect heat for a few minutes to let it come to room temperature.
6.Place abanico over high, direct heat and cook for 2.5 minutes on either side until crispy and browned on the outside and juicy in the middle.
Remove from heat, let rest a few minutes, and slice.
7.To build the sandwich, place lettuce on the base of the bread, then add cheese, abanico, and top with the jammy bacon onion sauce. ¡Buen provecho!
#eatcampogrande spainathome #spanishfood #ibericopork #abanico #sandwich #recipes #dailyrecipes #easyrecipes #sandwichrecipes #meatlovers #sandwichinspo #lunchideas #recipeblog
Savoring every succulent bite of this exquisite dish: Red wine-infused bliss meets melt-in-your-mouth Iberico coppa, perfectly paired with velvety mashed potatoes. Prepare for a tantalizing flavor symphony that will transport your taste buds to culinary heaven 🤤🍷🥩
Follow for more cooking tips!
#eatcampogrande #spainathome #spanishfood #iberico #cookingtips #foodblog #meatlovers #recipeinspo #foodstagram
Follow for more cooking tips!
#eatcampogrande #spainathome #spanishfood #iberico #cookingtips #foodblog #meatlovers #recipeinspo #foodstagram
Want to master patatas bravas like a real Spaniard🇪🇸❤️? Follow these steps and use these ingredients:
1 pack Campo Grande Chorizo
1 onion, diced
3 garlic cloves
1.25 cups crushed tomatoes
1.25 cups chicken or beef broth
2 Tablespoons vinegar
1 teaspoon sweet paprika
1 teaspoon hot paprika
Salt
Extra-virgin olive oil
Black pepper
Preparation:
For the Brava sauce:
Drizzle extra-virgin olive oil in a medium sauce pan and and cook onions until they’re soft and translucent.
Add the chorizo, paprika, salt, and pepper, and stir for 1 minute.
Add the tomatoes and broth, and cook for about 20-30 minutes. Stir frequently to make sure the onion doesn’t stick to the bottom of the pot.
Once it’s ready, blend everything together until smooth and adjust the seasoning if necessary 🤤🇪🇸
#eatcampogrande #spainathome #spainculinary #spanishfood #spanishrecipes #sauceguide #saucerecipe #patatasbravas #bravassalsa #recipeideas
1 pack Campo Grande Chorizo
1 onion, diced
3 garlic cloves
1.25 cups crushed tomatoes
1.25 cups chicken or beef broth
2 Tablespoons vinegar
1 teaspoon sweet paprika
1 teaspoon hot paprika
Salt
Extra-virgin olive oil
Black pepper
Preparation:
For the Brava sauce:
Drizzle extra-virgin olive oil in a medium sauce pan and and cook onions until they’re soft and translucent.
Add the chorizo, paprika, salt, and pepper, and stir for 1 minute.
Add the tomatoes and broth, and cook for about 20-30 minutes. Stir frequently to make sure the onion doesn’t stick to the bottom of the pot.
Once it’s ready, blend everything together until smooth and adjust the seasoning if necessary 🤤🇪🇸
#eatcampogrande #spainathome #spainculinary #spanishfood #spanishrecipes #sauceguide #saucerecipe #patatasbravas #bravassalsa #recipeideas
Bet you haven’t tried cooking your meat like our ancestors did once 😏 here are some tips on how to cook your iberico cuts hanging or leaning 👨🏽🍳
#eatcampogrande #spainathome #spainishfood #iberico #meatdeliveryservice #spanishcuisine #spanishculture #cookingtips #grill #grillseason #howtocook #meatlovers #foodporn #foodblog
#eatcampogrande #spainathome #spainishfood #iberico #meatdeliveryservice #spanishcuisine #spanishculture #cookingtips #grill #grillseason #howtocook #meatlovers #foodporn #foodblog
HOW-TO: clean and preserve your cast iron skillet 🍳🧽 (so you don’t have to buy a new one every few months 😉)
Oil is your skillets best friend! Follow us for more cooking tips!
#eatcampogrande #spainathome #foodblog #cookingtips #castironcooking #castironskillet #castironcare #caretips #kitchenhacks #howto #learntocook #kitchenessentials
Oil is your skillets best friend! Follow us for more cooking tips!
#eatcampogrande #spainathome #foodblog #cookingtips #castironcooking #castironskillet #castironcare #caretips #kitchenhacks #howto #learntocook #kitchenessentials
Red wine braised coppa with mashed potatoes 🇪🇸🤤‼️
Save this recipe for later ⬇️
Ingredients
1 31-24 oz. Campo Grande Coppa, cut in half
1 head garlic, cloves peeled
4 carrots, peeled and chopped
2 onions, peeled and cut into sixths
4 celery stalks, chopped
5 large potatoes
1 bottle red wine
½ cup heavy cream
2 Tablespoons butter
1 handful chives, minced
1 Tablespoon garlic powder
Extra-virgin olive oil
Salt
Freshly ground black pepper
Full recipe is on our blog! Link in bio 👨🍳
#eatcampogrande #spainculinary #Spainathome #spainishfood #spanishkitchen #easyrecipes #dailyrecipes #recipeoftheday #recipeinspiration #meatlovers #recipeideas
Save this recipe for later ⬇️
Ingredients
1 31-24 oz. Campo Grande Coppa, cut in half
1 head garlic, cloves peeled
4 carrots, peeled and chopped
2 onions, peeled and cut into sixths
4 celery stalks, chopped
5 large potatoes
1 bottle red wine
½ cup heavy cream
2 Tablespoons butter
1 handful chives, minced
1 Tablespoon garlic powder
Extra-virgin olive oil
Salt
Freshly ground black pepper
Full recipe is on our blog! Link in bio 👨🍳
#eatcampogrande #spainculinary #Spainathome #spainishfood #spanishkitchen #easyrecipes #dailyrecipes #recipeoftheday #recipeinspiration #meatlovers #recipeideas
Sizzling and succulent: indulge in the char-grilled magic of jowl secreto, drizzled with heavenly dumpling sauce 🤤‼️🔥
Check the link in our bio for the full recipe 👨🏻🍳🇪🇸
#eatcampogrande #spainculinary #Spainathome #spainishfood #spanishkitchen #easyrecipes #dailyrecipes #recipeoftheday #recipeinspiration #meatlovers #recipeideas #jowlsecreto
Check the link in our bio for the full recipe 👨🏻🍳🇪🇸
#eatcampogrande #spainculinary #Spainathome #spainishfood #spanishkitchen #easyrecipes #dailyrecipes #recipeoftheday #recipeinspiration #meatlovers #recipeideas #jowlsecreto
Loin Roast Parmigiana Recipe 🤤‼️
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Ingredients:
1 17-24 oz. Campo Grande Loin Roast
60g (2 oz.) mozzarella or cheddar cheese, grated
1 handful basil, divided
1 cup tomato puree
3 cloves garlic, minced
50g (2 oz.) parmesan cheese
1 cup flour
2 eggs, beaten
1 cup bread crumbs (ex: panko)
Extra-virgin olive oil
Preparation:
Preheat the oven to 400ºF.
Open up the Loin Roast into a trifold, by making a cut along the long side and cutting about ¾ of the way through. Open the flap, turn the meat, and cut from the thick inside area out towards the end, cutting about ¾ of the way through again. The meat should now be thin and open up into 3 even parts. Then use a meat tenderizer or mallet to pound the meat and create a flat, even surface.
With the Loin Roast open, scatter cheese and half the basil all over the surface. Close the Loin Roast and set aside.
Place flour, eggs, and bread crumbs in 3 different shallow bowls. First, coat the Loin Roast in flour, then in egg. Repeat, coating in flour and then in egg, and finally place it in the plate of breadcrumbs to coat evenly.
Place on a baking sheet and bake in the oven for 30 minutes, or until your meat thermometer reads 145ºF (about 1 hour for every 2.25 lbs).
While the meat is cooking, heat a drizzle of olive oil in a pan and add the garlic. Cook until they start to brown, being careful not to burn. Add the tomato puree, more basil leaves, and let cook for a few minutes over low heat.
Once the meat is cooked, pour the sauce on top and sprinkle with parmesan. Return to the oven for a few minutes just enough to melt the cheese.
Serve with mashed potatoes, french fries, or rice. ¡Buen provecho!
#eatcampogrande #spainculinary #Spainathome #spainishfood #spanishkitchen #easyrecipes #dailyrecipes #recipeoftheday #recipeinspiration #meatlovers #recipeideas #parmigiana
Save for later
Ingredients:
1 17-24 oz. Campo Grande Loin Roast
60g (2 oz.) mozzarella or cheddar cheese, grated
1 handful basil, divided
1 cup tomato puree
3 cloves garlic, minced
50g (2 oz.) parmesan cheese
1 cup flour
2 eggs, beaten
1 cup bread crumbs (ex: panko)
Extra-virgin olive oil
Preparation:
Preheat the oven to 400ºF.
Open up the Loin Roast into a trifold, by making a cut along the long side and cutting about ¾ of the way through. Open the flap, turn the meat, and cut from the thick inside area out towards the end, cutting about ¾ of the way through again. The meat should now be thin and open up into 3 even parts. Then use a meat tenderizer or mallet to pound the meat and create a flat, even surface.
With the Loin Roast open, scatter cheese and half the basil all over the surface. Close the Loin Roast and set aside.
Place flour, eggs, and bread crumbs in 3 different shallow bowls. First, coat the Loin Roast in flour, then in egg. Repeat, coating in flour and then in egg, and finally place it in the plate of breadcrumbs to coat evenly.
Place on a baking sheet and bake in the oven for 30 minutes, or until your meat thermometer reads 145ºF (about 1 hour for every 2.25 lbs).
While the meat is cooking, heat a drizzle of olive oil in a pan and add the garlic. Cook until they start to brown, being careful not to burn. Add the tomato puree, more basil leaves, and let cook for a few minutes over low heat.
Once the meat is cooked, pour the sauce on top and sprinkle with parmesan. Return to the oven for a few minutes just enough to melt the cheese.
Serve with mashed potatoes, french fries, or rice. ¡Buen provecho!
#eatcampogrande #spainculinary #Spainathome #spainishfood #spanishkitchen #easyrecipes #dailyrecipes #recipeoftheday #recipeinspiration #meatlovers #recipeideas #parmigiana