I was searching if this is a common thing, but all I see online is olive oil.
Does anyone have anythoughts on this? is it common? How about some good recipes that could make use of this?
Its how I start my puttanesca sauce, if that helps. Start with olive oil, warm to light smoke, then add shallot, capers, chopped olives--I like a mix of black and green--garlic, chili or chili flakes, and some picked oregano. Toast for a little bit, (careful not to burn chili flakes or garlic) till very fragrant, then hit it with white wine and reduce a bit and cook off alcohol.
Add tomatoes, cook, then finish the sauce with a little bagna cauda emulsified in, and some more oregano.
So. Freaking. Good.
Just to give you some Alcaparrado starting points, all Daisy Martinez recipes:
Yellow Rice--a piilaf technique sauteing the alcaparrado at the start.
Red Beans and Rice sort of divergent with the alcaparrado but interesting.
Ropa Vieja a Puerto Rican Beef Stew. I often use ropa vieja as a jumping off point to taco filling. Would be interesting to try this variant
Arroz con Pollo
http://www.ciaoitalia.com/seasons/17/1718/daisy-martinez-s-stuffed-poblano-peppers This is weird. Why is Daisy's recipe showing up on Ciao Italia? Anyway. the pork picadillo is made with alcaparrado.
It's a pretty versatile seasoning method.
In this lo res video of the stuffed peppers, Daisy makes Achiote Oil and Sofrito. Then she cooks some of that, adds the Alcaparrado at about 6:40, then the ground pork. A good lesson for Puerto Rico or aspects of Latin cooking in the Americas. The PBS series Daisy Cooks was quite good in my opinion and if you have it on your local Create! channel, you should give it a try. The accompanying cookbook is likewise her best work, again imho.
Last night I was planning on doing a variation of puttanesca. After I got the dough made, I fell asleep at the computer many times while waiting for the dough to rest. My workday started at 4 am, no surprise there.