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Campo Grande


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Let’s make an Abanico Sandwich with cream cheese & jammy bacon together! 👨🏽‍🍳🥪🥩
Makes 3 sandwiches
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
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
Loin Roast Parmigiana Recipe 🤤‼️
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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 

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
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