Get the latest Serrano recipes from Group Recipes. http://www.grouprecipes.com/tag/serrano The creminess in this quick-braised curry chicken comes from Greek style yogurt. Blend this with tomatoes,corn,serrano chile,ginger and curry powder for immense flavor. From Food and Wine http://www.grouprecipes.com/61492/curry-and-yogurt-braised-chicken-thighs.html This is the recipe from one of my favorite tapas restaurants. It is called Jaleo's. Recipe © 2005 by José Andrés. http://www.grouprecipes.com/55050/jaleos-croquetas-de-jamn-serrano-y-pollo-serrano-ham-and-chicken-fritters.html I love this recipe because it is easy and delicious, plus you can play with it and really make it your own. They disappear quickly with my crowd, so make plenty. And the basic recipe makes about 40 hors d'oeuvres. If you start adding other ingredients, you'll get more than 40, of course. Just make sure you adjust the flavors and bread accordingly. No wants to be surprised with guests coming - ha! Enjoy. Adapted from Gourmet. http://www.grouprecipes.com/53914/spanish-olive-and-cream-cheese-canapes.html I was treated to these earlier this week by my gracious host and hostess with a gathering of friends. Bravo to their generosity and good eats! This recipe is a spicy Asian take on kebabs. I loved them and want to share the recipe with you all. I'm sure you could make these on a grill pan inside. Enjoy. Adapeted from Bon Appétit. http://www.grouprecipes.com/51986/tuna-kebabs-with-ginger-chile-marinade.html I helped host a cookout over the weekend where we served the following grilled fish and veggies with Korean barbecue sauce. We used halibut, but also made some salmon and scallops using the same recipe. Great all. I'm sure you could use chicken or pork ... whatever floats your boat. If you don't want to fire up the grill, you could make this on a grill pan indoor or even on a brolier pan. We made extra sauce and were glad for it as everyone loved it and we were serving 8 people. We served it all with an Asian slaw, some jazzed up pistachio-ginger-garlic rice and cold beverages of choice. It all turned out great. Enjoy. From Bon Appétit. http://www.grouprecipes.com/50366/grilled-halibut-with-eggplant-and-baby-bok-choy-and-korean-barbecue-sauce.html TANGY CRANBERRY MARINADE This recipe came from an estate sale. I obtained it when I purchased the family collection from the Marlin Estate in Heath, Texas in 1998 http://www.grouprecipes.com/50061/tangy-cranberry-marinade.html This hearty and comforting side would also be great for brunch. Enjoy. Adapted from Bon Appétit. http://www.grouprecipes.com/45188/serrano-ham-and-poblano-corn-pudding.html The fact that Algeria shares culinary traditions with Spain, Italy, and France is evident in many of its dishes, like this skabetch (which is quite similar in spirit to Spanish escabeche). The shrimp is pickled in a gently tangy spice mixture for a subtle play of flavors. Charmoula refers to the North African combination of ingredients in the marinade—though every country, town, and even family that makes charmoula creates its own special blend. The shrimp need 8 hours to marinate, so plan accordingly. Enjoy. Adapted from Gourmet. http://www.grouprecipes.com/45014/shrimp-charmoula.html As pictured, I paired the Mexican Rice up with Seafood Salad With Cilantro Dressing - http://www.grouprecipes.com/43070/seafood-salad-with-cilantro-dressing.html - and Tricolor Vegetable Saute With Cumin Seeds And Oregano - http://www.grouprecipes.com/43072/tricolor-vegetable-saute-with-cumin-seeds-and-oregano.html . The excessive prep time includes allowing the rice to cool down. Enjoy. Recipe adapted from Bon Appétit. http://www.grouprecipes.com/43074/mexican-rice.html Veracruz-style mixed seafood is the centerpiece of a festive meal that's rounded out with rice and vegetables. To present it as pictured, mound the seafood salad over the Mexican Rice - http://www.grouprecipes.com/43074/mexican-rice.html and surround with the Tricolor Vegetable Sauté - http://www.grouprecipes.com/43072/tricolor-vegetable-saute-with-cumin-seeds-and-oregano.html . A piquant dressing is drizzled over the seafood and mixed into the rice. Enjoy. Recipe adapted from Bon Appétit. http://www.grouprecipes.com/43070/seafood-salad-with-cilantro-dressing.html