Recipe and photos contributed to Hispanic Kitchen by Veronica Shine

Barbeque is a summertime pastime for dining throughout the world. Some say the true origins were yet another discovery by Columbus on the island of Hispaniola, home to Haiti and the Dominican Republic. The cooking techniques of the Taíno Indians interested him and were imported back to Spain and remained as barbacoa. From Spain, barbacoa was introduced to other nations in the New World through the Spanish conquistadors. This method of cooking was altered to their own liking by natives such as the Mexican Aztecs. Variations took place in each nation to what we visualize as a typical summertime BBQ.

Try an uncharacteristic outdoor get-together with a BBQ relating to a Spanish Mediterranean theme. Part of your menu can be prepared in advance and your al fresco dinner party for six is sure to be a success.

While eating and between courses, enjoy the company of your guests as they do in Spain. Indulge in conversation as there should be no rush with this feast. Make this a lingering meal as they do along the Mediterranean region. Remember the food is only one aspect of the meal and it should be shared with others as a quality-time lifestyle.

This dinner BBQ get-together will have your guests discussing it for years.

Tomates rellenos con queso – Roasted cheese-stuffed tomatoes

Ingredients:
3 beef tomatoes cut in half and cored
4 small springs of rosemary (chopped) or 1 teaspoon from a jar
½ lb. soft cheese of your preference
2 teaspoons olive oil

Directions:

1. Sprinkle insides of tomatoes with a little rosemary.
2. Slice the cheese into 6 pieces and place in each tomato half. Brush all over with the olive oil; place aluminum over the tops.
3. Barbecue with the foil side down for 3 to 5 minutes.
4. Turn over and remove the foil; sprinkle cheese topping with rosemary; barbecue the tomato side for an additional 5 minutes.

Serve with cold Cava or Champagne with a fresh strawberry in each flute.

Pez Espada con Salsa de Hierbas (Char-grilled Swordfish with Herb Sauce)

Ingredients:
6 small swordfish steaks
6 tablespoons of olive oil
A few sprigs of fresh thyme
Juice from 1 lemon
1 beef tomato, chopped
1 green pepper, chopped
3 tablespoons of capers (rinsed and chopped)
4 tablespoons of chopped parsley
½ teaspoon oregano
Black pepper, to taste

Directions:
1. Crush the sprigs of thyme with the olive oil, black pepper and oregano and use this mixture by brushing on the steaks.
2. Place on grill and barbecue for 3 to 4 minutes on each side.
3. Warm the remaining oil and sieve to remove thyme.
4. Whisk in the lemon juice, add the tomato, pepper, capers and seasoning and spoon this over the fish to serve.

This second course should be served with:

Pinchos de vegetales – vegetable skewers

Ingredients:
4-5 cloves garlic
½ cup olive oil
2 tablespoons balsamic vinegar
1 teaspoon each salt and fresh cracked black pepper
2 zucchini
12 button mushrooms
2 yellow summer squash
1 red onion
12 wooden or metal skewers

Directions:
1. Whisk together the garlic, olive oil, vinegar, salt and pepper and set aside.
2. Cut the zucchini and the squash diagonally into slices about 1/3-inch thick and 2 to 3 inches long.
3. Peel the onion and cut off three slices, each about a ¼-inch thick. Skewer the vegetables, alternating between the onion quarters, squash, zucchini and 1 mushroom in the middle.
4. Brush them well with the olive oil mixture.
5. Barbecue the vegetable skewers until tender, basting with any of the leftover olive oil mixture.

Serve a wine with a definite citrus undertone such as a chardonnay.

Flan Custard

Ingredients:
½ cup white sugar
¾ (14 ounce) can sweetened condensed milk
1½ cups heavy cream
¾ cup milk
4 eggs
1½ teaspoons vanilla extract

Directions:

1. Preheat oven to 350º F (175º C).
2. In a small non-stick saucepan, heat the sugar over medium heat. Shake and swirl occasionally to distribute sugar until it is dissolved and begins to brown.
3. Lift the pan over the heat source (4 to 6 inches) and continue to brown the sugar until it becomes a dark golden brown.
4. Pour caramelized sugar into a 1½ quart casserole dish and spin to coat the bottom of the pan evenly.
5. In a blender, combine sweetened condensed milk, cream, milk, eggs and vanilla.
6. Blend on high for one minute. Pour over the caramelized sugar.
7. Place the filled casserole dish into a larger pan and add 1 inch of hot water to the outer pan.
8. Bake in preheated oven for 50 to 60 minutes, or until set.
9. Let cool and place in the refrigerator until serving time.
10. Just before serving, heat some sugar over medium heat and spoon a little melted sugar onto the top of each slice. Top off the flan with a cup of coffee to your liking; however, an espresso goes exceptionally well with flan.

Finalize the meal with an after-dinner/dessert drink such as the almond flavor Disaronno liqueur.