San Geraldo’s Flamenquín

San Geraldo did it again. He fed me and then he fed the cats — not the same food. But, we are all content, lazy, and ready for some sleep. (The cats, unfortunately, will be running around the house once the lights are out… I hope I won’t).

We’ve enjoyed a local dish called Flamenquín in a variety of restaurants around town. I know you’re wondering, so I’ll tell you: Flamenquín means “little Fleming,” which apparently refers to the golden color that resembled the blond hair of the Flemings who came to Spain in the 1500s along with Charles V. There now you can rest easy.

DEEP-FRYING IN OLIVE OIL… YES, THERE WAS A LOT OF CLEAN-UP.

Traditionally, flamenquín is pork loin wrapped around ham, coated with bread crumbs and egg, and then deep-fried. But, it’s not uncommon to find ham and cheese wrapped in chicken instead. Downstairs, Dos de Mayo serves their own version of “mini” flamenquíns. Several blocks away, Café Santa Marta serves a not uncommon version that is more than a foot long and quite phallic. San Geraldo decided to see if he could produce his own version with chicken at home. Not only did he produce it, he improved on it. His flamenquín included large pimentos, which added a nice little kick to the filling. I think he used his cookbook, “The New Spanish Table.”

LOOKING JUST LIKE THEY’RE SUPPOSED TO.

It obviously won’t be found in “The Zone Diet” cookbook, but at least it’s fried in olive oil; it could be worse. Anyway, we had salad for lunch today, and a healthy lunch and dinner yesterday (well except for the ice cream at 11:00 p.m.), and no dessert tonight. And I do live with a saint. I’m sure we’ll be forgiven.

I CUT THIS IN HALF ALL BY MYSELF. AND I SAY I DON’T COOK!

Among San Geraldo’s many talents in the kitchen is his ability to use as many dishes, pots and pans, and serving pieces as possible, and to leave a trail behind on every surface. I usually walk into the kitchen after a meal and gasp. Tonight, he was especially creative (seven dinner plates, two large soup bowls, one cereal bowl; plus pots, pans, silverware for five, tongs, and more). But clean-up didn’t take much time; it’s my one skill in the kitchen. Besides, I’m no longer living on Kraft Macaroni and Cheese or frozen pizza. I will not complain.

Author: Moving with Mitchell

From Brooklyn, New York; to North Massapequa; back to Brooklyn; Brockport, New York; back to Brooklyn... To Boston, Massachusetts, where I met Jerry... To Marina del Rey, California; Washington, DC; New Haven and Guilford, Connecticut; San Diego, San Francisco, Palm Springs, and Santa Barbara, California; Las Vegas, Nevada; Irvine, California; Sevilla, Spain. And Fuengirola, Málaga..

29 thoughts on “San Geraldo’s Flamenquín”

  1. At least he uses those pots and pans, mine breaks dishes and serving platters.

    Tell me honestly, have you gotten a case of indigestion yet? I hope not, but if I ate the rich foods you have been eating…well, I don't know what would be my fate.

    saludos,
    raulito

  2. I just yelled into the kitchen and told Fred to cook me up some Flamenquin for breakfast. There was no response. I guess it's Fiber One again!
    m.

  3. Wow…this looks deliciuos! I would like the chicken version with the pimentos, since I don't eat beek or pork. I'm not much of a cook…my guy is the expert in that area. I will have to tell him about these. He makes a huge mess in the kitchen, too. But when I do cook, I clean as I go. Makes less work after dining. But I'm a bit OCD ; )

    1. LadyCat:
      I'm also a bit OCD (or maybe it's anal retentive…). Whenever I've cooked or baked something, I would review the recipe, line up all the ingredients, and then put each one away as I used it. It was the only way I could manage.m (And no one was allowed to talk to me.)

  4. The 'sign' of a good chef/cook is one that uses EVERYTHING in sight! And I can see just from those Flamenquins that Gerry is a good one. Kind of like a Spanish version of Cordon Bleu….wouldn't you say?

    1. Jim:
      Or maybe cordon bleu is the French version of Flamenquín… ?

      As for your rule about good chefs using everything in sight: I've been trying to find the origin of that statement and just come back to you… So, what are YOU like in the kitchen?

    2. Ask Ron! I use everything in sight! I never use the same utensil or mix things that shouldn't be mixed together on ONE spoon or spatula! I can't help it Mitch! Just ask Gerry, he'll understand! lol

  5. Aha! Scotch eggs! I mean, Scottish Chickens … er, Spanish eggs, made with chicken. Oh, whatever – if I ate meaticles they'd be delicious.

    Haven't deep-friend anything since – ooh, well – the last thing mjust have been that tax collector in '43, but we didn't use olive oil then.

Share your thoughts and experiences. It's always nice to know I'm not alone.