Spice up dinner with José Andrés’ recipes

Preheat the oven to 400 degrees F. In a large bowl, mix the salt with 3 tablespoons water until the salt is slightly damp. The salt should be moist so it packs well. Spread half of the salt on a sheet tray and lay 2 sprigs of the rosemary and the parsley and 3 sprigs of thyme on top of the salt. Place the pork loin on top of the herbs. Lay the remaining herbs on top of the pork loin and cover the pork completely with the remaining salt, making sure to pack the salt in well around the pork. Bake for 25 minutes.

Remove the pork and let it rest for 5 minutes. Using a fork and spoon, crack open the side of the salt crust. The upper half of the salt, now a hard shell, should lift off easily. Transfer the pork to cutting board and let rest for 5 minutes. Slice the loin into half-inch slices and arrange on four plates. Lay slices of jamón in between pork slices. Drizzle with some olive oil and serve.

Gently crack open the eggs and separate the yolks from the whites, putting each yolk and each white into its own small bowl.

Split open the garlic cloves by placing them on a chopping board and pressing down hard on them with the base of your hand or with the flat side of a kitchen knife. Heat 1 tablespoon of the olive oil in a medium sauté pan over medium heat. Add the garlic and cook until lightly browned, about 5 minutes. Transfer garlic to a plate and set aside. Increase the heat to medium-high and add 2 tablespoons of the olive oil. Once the oil just begins to smoke, tip the sauté pan to a steep angle so the oil collects on one side to create a small bath. Carefully slide the egg white into the oil bath and spoon hot oil over the white 3 or 4 times. until the edges start to get brown, then flip the egg white over. Cook for another 30 seconds. Transfer egg white with a slotted spoon to a serving plate, set aside and keep warm. Repeat with the remaining egg whites.

Pour the olive oil from the pan into a small bowl and set aside. Return the pan to the stovetop and continue to heat over medium-high heat. Add the chorizo and cook for 30-45 seconds, flipping the rounds when the sides begin to brown. Add the thyme and continue cooking for 1 minute.

Whisk 4 tablespoons of the olive oil, the vinegar, shallots and scallions together in a mixing bowl. Season with salt and pepper. Cut a small slit into each piquillo pepper and slide a stick of cheese into each pepper.

Heat the remaining tablespoon of olive oil in a medium sauté pan over high heat. Add the peppers and brown on both sides until the cheese begins to melt, about 30 seconds. Transfer the peppers to a serving platter, drizzle with some of the dressing and sprinkle with leaves from thyme and parsley sprigs. Serve immediately.