The World's Most Expensive Ham at Pata Negra

Delicious Spanish chorizo plate

Tiny Pata Negra sits on an E. 12th Street block in the East Village packed with quality international eateries.

There's French Resto Leon, Thai Terminal, Motorino pizza and S'MAC mac-n-cheese. The unassuming Spanish tapas bar deserves serious recognition.

First, the name: pata negra refers to the finest Spanish ham, and world's most expensive.

Membrillo topped goat cheese - a must

The famed 'black hoofed' ham is produced by a special breed of Iberian hogs native only to Spain and fed a steady diet of acorns. The real deal has only been approved for US import for three years. Pata Negra is one of the few places in NYC that you can order it. And it's $150/lb. You can get a plate here for $40.

As a chorizo fanatic, my eye is drawn instantly to this smokey tapa. The plump, juicy sausage comes from Despana, which means it is fantastic. It's accompanied by a delicious selection of seasonal veggies ($10).

The patitas sampler ($7) is classic taste of Spain. Five toast points come with a variety of fine Spanish hams, boquerones (white anchovies), pequillo peppers, Manchego, and membrillo.

Spanish charm and style

The fairly priced selection of Spanish wines rotates regularly. The genial staff will gladly guide you through it.

And they remember you when you come back. You will come back.

345 E 12th St.
between 1st + 2nd Aves.
Open Tues - Sun from 5pm
212 228 1696

Homemade 'American Hot' Pizza

Homemade pizza in minutes

When I lived in London one of my favorite pizzas was called the 'American Hot' from the chain Pizza Express. It was the only time I have ever seen jalapenos peppers on a pepperoni pizza. It's definitely a winning combo. So I've created my own version using dried Spanish chorizo, crimini mushrooms and fresh garlic and herb pizza dough found in Trader Joe's (this dough is excellent for making calzones too, a recipe which I will share another time).

KikaEats Version of 'American Hot' Pizza

1-lb package Trader Joe's fresh garlic and herb pizza dough, room temperature
4 oz shredded mozzarella
1/2 cup prepared tomato sauce
1 3/4 cup sliced mushrooms (I used cremini, aka baby portobello)
20 slices dry cured Spanish chorizo, such as Palacios brand
1/2 medium red onion, sliced thinly into half moons
handful jarred sliced jalapeno peppers (fresh are perfectly fine too, just remove the seeds and veins)

Prep your toppings

Preheat oven to 425 degrees. Lightly grease 10x15 inch baking sheet with olive oil. You could also use a round pizza pan, but I don't have one.

On a clean working surface, sprinkle a little flour about 12x12 inches to prevent dough from sticking. Pat hands with flour, remove dough (at room temp) from package and begin pressing out with finger tips. I usually cheat and roll out with a rolling pin. If you don't have one, improvise. I've used a heavy cylindrical container of sea salt before. Roll the dough into a rectangular shape to fit the pan. This takes a few minutes so be patient. Lay dough in pan making sure the dough reaches just past the edges. Press down the edges so they stay secure and don't shrink inwards.

Once dough is in place, spread tomato sauce evenly on top, keeping a 1/2 inch border untouched. Add the shredded cheese evenly. Add sliced mushrooms, onions, chorizo and jalapenos.

Bake in preheated oven for about 15 minutes until the cheese has melted and pizza dough is golden brown on the bottom. Top with freshly grated Parmesan and fresh basil, if desired. Slice and eat. Makes 8 slices.

Bite into this in 30 minutes

Note: leftover pizza slices freeze beautifully, wrapped tightly in foil.