May 14, 2015
Chicken Thighs with Bacon and Wholegrain Mustard (Muslitos de Pollo con Bacon al Horno)
We are back in the kitchen this week to prepare this delicious recipe “Chicken Thighs with Bacon and Wholegrain Mustard”, accompanied by Mashed Potatoes. It is very nice and tasty :-) and you will see how easy it is to prepare.You will be surprised with the result since it has so many flavors :-). We are ready to share the recipe that we hope you will enjoy as much as we did :-).
by Pilar Ruiz Text/US measures collaborated w/ Glenn Ferguson You can find more of her recipes at comomegustacocinar.blogspot.com
INGREDIENTS: • • • • • • • • • • •
8 boneless chicken thighs 8 slices of bacon 1/2 lb (200 grams) of small potatoes 4 shallots 2 cloves of garlic 2 tablespoons of wholegrain mustard 1/2 cup (1 dl) of olive oil 1/2 cup (1 dl) chicken broth 1 tablespoon chopped parsley Freshly ground black pepper Salt
PREPARATION: We are first going to boil the potatoes in a pot with water and some salt. • When tender, we will remove the potatoes from the pot, peel them and crush them with a fork. • We are going to season them with freshly ground black pepper and add the chopped parsley.We will mix them and set aside on a heated surface to keep warm. • Meanwhile we are going to season the chicken thighs with salt and pepper, then wrap them with bacon slices. • Slice the shallots and cut the garlic cloves into thin slices. • Place the garlic and shallots in the bottom of a baking dish and we will place the thighs on top of them. • • We will sprinkle the thighs with the oil and put the baking dish in a preheated oven at 395 ° F (200 ° C) for 15 minutes. • Remove the chicken thighs from the oven pan. Add the broth and the wholegrain mustard. • Heat the pan on the stovetop until the mixture begins to boil. Pour this mixture into a blender and blend well to get our nice sauce. • And on a nice plate we are going to serve the thighs with mashed potatoes and the sauce separately. Truly delicious and tasty, this dish is so complete. Thank you very much for being with us every week and we encourage you to prepare them ! You will love them ! By the way, have a great Feria in Jerez.
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May 14, 2015
An Introduction to “Seafood
By A.M
Photo by Tamorlan / Wikipedia
Photo by Hans Hillewaert / Wikipedia
F
irst, let me begin by telling you that my contact with seafood in the States was minimal since West Texas is more about beef, beer, and Mexican food. That does not mean, however, that I have not developed a love for all of the wonderful seafood that exists in Spain, especially here in southern Spain. Having said that, the aim of this article is to give you a general idea of what is available in the local markets and at restaurants and to identify the equivalent words in English. For those readers who can make fine distinctions between the different types of seafood based on life experience, I can only offer my apologies for this general overview.
I have always believed that the word “seafood” included fish, shellfish, and every other kind of sea creature. I still believe that there isn´t any distinction made in the U.S. between “fish” and “seafood” (well, at least not in West Texas). Nevertheless, in Spain there is a distinction made between “pescado” (fish) and “marisco” (just about everything else harvested from the ocean). The list of what is commonly consumed, in both categories, is so long that, this week, I would like to limit myself to identifying some of the more popular types of “marisco.” I will refer to it as “seafood.” Next week, we can talk about “pescado.” For the most part, Spanish people love their seafood. That makes perfect sense since Spain is a peninsula which is bordered on three sides by bodies of salt-water. How seafood is prepared and what is commonly available, in the different regions of Spain, is a topic upon which volumes can be written. The seafood available in our region of Spain ordinarily comes from the Atlantic Ocean. The following is a list of some of the more common items that you might find on a menu in the local province of Cadiz, which includes all of our neighboring towns: Squid or Calamari (in Spanish - Calamar) The most popular way of preparing calamar is cutting it into rings, then breading and frying them. It can also be prepared by being fried in its own ink or stuffing it with a variety of fillings. A “close relative” to the Calamar is “Choco” which in English is known as “cuttlefish.” You will usually see it fried (frito) or grilled (a la plancha) and it is a favorite in the area. Octopus (in Spanish – Pulpo) Octopus has a similar texture and is usually served as slices of its tentacles. The most common dish is served Galician style (Pulpo a la Gallega). The slices of octopus are seasoned with olive oil, paprika, and rock salt and served on a bed of sliced, boiled potatoes. This dish is definitely one of my favorites.
Photo by Tamorlan / Wikipedia
Shrimp (in Spanish - Gambas, Langostinos, and Camarones) Shrimp will have different names in Spanish depending on their size. Langostinos are the equivalent of prawns in the States and are usually the largest shrimp that you will find. The Langostinos de Sanlucar (Sanlucar Prawns) are considered to be a delicacy and can be very expensive. They have a distinctive taste since they are harvested near the area where the Guadalquivir River, which flows down from Seville, empties out into the Atlantic Ocean. Langostinos are most often served boiled, or grilled and seasoned with rock salt. Gambas are a medium-size shrimp that are more what we would identify as shrimp in the U.S. These can be served similarly as Langostinos are served. Gambas al ajillo (garlic shrimp), however, is a little different since the shrimp are sautéed in olive oil and crushed garlic. They are a very tasty tapa that is usually accompanied by bread. The smallest of these three are the camarones. They are what we would probably call “popcorn shrimp” in the States, because of their size. You might see these mixed in as an ingredient of a tapa or a dish. For example, the Tortilla de Camaron is a fried mixture of flour, green onion, and camaron that is
May 14, 2015
d” in Southern Spain (Part I)
M. Ávila
Photo by Tamorlan / Wikipeida
Photo by Javier Mediavilla Ezquibel / Wikipeida
served similarly to a crab-cake. Mussels (in Spanish–Mejillones) Black-shelled, and sometimes green-shelled, mussels can be found as ingredients in rice dishes, stuffed and fried, or just steamed and served on the half-shell. Their meat is usually orange or cream colored. Clams (in Spanish – Almejas) In Spain there are many varieties of clams, but the word almejas, in this area, applies to smaller clams that are often used as an ingredient in soups, stews, or rice dishes. They are also steamed and served much like the steamed mejillones. Heart Clams (in Spanish – Berberechos) These are even smaller clams that are similarly added to soups and rice dishes in order to give them more flavor; finely chopped and used in fillings; or steamed and served with lemon slices. All of these types of clams are also commonly found in supermarkets, canned and preserved in water or a seasoned oil. Razor Clams (in Spanish – Navajas) The word “navajas” literally means “knives.” To me, razor clam look like white asparagus covered with a shell. These are often served broiled or steamed and can also be found in the canned version.
characteristic features are thin legs and spiney frontal protusions. These crabs are often used as ingredients for a variety of dishes including croquetas, crab cakes, or seafood turnovers.
Crab (in Spanish - Buey de Mar) This type of crab is similar to the what exists in the U.S.. It has two large claws and a meaty center covered by an oval shell. It is similarly prepared by boiling it and serving it with side dishes. Snow Crab (in Spanish – Centollo) The centollo is a crab that is very popular in northern Spain but can be found here in the south. Their
Lobster (in Spanish - Bogavante or Langosta) The Bogavante is what some would call, in the U.S., Maine lobster. It has the characteristic meaty claws and are usually appreciated for their equally meaty tails. The Langosta, however, does not have claws and is what some in the States would call the Rock Lobster or Spiny Lobster. Its tail is as prized and as tasty as the Bogavante´s tail. Both types of lobster are usually boiled and served with sauces, or rice. Langostine (in Spanish – Cigala) The cigala , also known as Norway Lobster or the Dublin Bay Prawn, looks like a miniature Bogavante. Although it is related, usually the tail is the focus of this crustacean delight. Their claws do not have much meat to speak of and they are usually served boiled or grilled, numbering 4 or 5 to a plate. Something similar-looking is the Mantis Shrimp (in Spanish – Galera) that is available seasonally and is also prized for its tail meat. It is a little tricky to eat these since they have thorn like protrusions on both sides of its shell. Some of the more uncommon, but tasty, seafood items that you might see on a local menu include: Goose Barnacles (in Spanish – Percebes); Sea Urchin (in Spanish – Erizo de Mar); Snakelock Anemones (in Spanish – Ortiguillas de Mar); Donax or Bean Clams (in Spanish – Coquinas); and Purple-Dye Murex Sea Snails (in Spanish – Cañaillas). I have tried most of the items listed above and, although some are an “acquired taste,” for the most part they are all worth trying. Seafood in Spain has been considered a delicacy for centuries, so I think that most of what is offered can be considered “tried and true.” Seafood is a well-established part of traditional Spanish culture and cuisine. I highly recommend that you take the time to enjoy them both.
Photo by Xemendura / Wikipedia
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May 14, 2015
The view from CView by Karen Lucas / Photos provided by Pasta Gansa
Blanca Paloma Blanca Paloma has been in El Puerto since 1993 and since then their establishments and dishes have evolved; improving and adapting to their clients demands. A couple of years ago the owners decided to do a major make over of the establishment on Paloma Zurita: they wanted it to be a real “Ristorante Italiano” with unique, original dishes that would surprise their clients. They are Italians and want people to notice that fact and they wanted to offer their clients an eating experience that they can’t find in other places that offer Italian food.
tention that Luigi, Mirco and Raul can give in English. The opening times have been adapted to American preferences: Friday to Sunday the kitchen is open all day and the other days of the week, they open at 7 p.m. Stop by and it will be like dining in Italy: Ristorante Pizzeria Blanca Paloma de C/ Paloma Zurita1, right by the Puerto Fair Grounds.
Remember that their web page is cell phone friendly (www.pizzeriablancapaloma.com). There you can find directions to both restaurants, the phone numbers and the menus. Taller Helmut Helmut is a German mechanic specializing in German cars. As he has spent so much time in Spain he also works with all the brands commercialized in Spain and has solved problems with American cars when they have come up. A high standard of quality work is what you can expect from this taller (shop) as Helmut works here with his two sons, also excellent mechanics. Their prices are very reasonable as they serve the very competitive car repair market in Jerez. They are located just behind the ITV of Jerez and all their details can be found at their website: http://taller-helmut.es/
Jerez Horse Fair (Feria de Caballo) From Sunday May 10th to Sunday May 17. at the Gonzalo Hontoria Fairgrounds,. Over 500 years of tradition with more than 200 casetas (mostly open to the public) and plenty of space for Jerez's finest horses. Flea Market on Sundays at Alameda Vieja s/n from 10 a.m. to 2 p.m. Dramatized visits to the Alcázar G P S C o o rd i n a t e s : 3 6 . 6 8 0 3 4 3 ° N 6.139732°W Every Sunday at noon. Learn some of the history of Jerez and get to know some of the important historical persons. Visit last
The success of dishes such as Brocheta de Pasta al Horno, las Mariposas en el Pimiento, Spaghetti allo Scoglio o Passatelli confirm that they have met their objective. They will continue to offer new dishes on their specialty menu. If you prefer to eat while enjoying the best views of the Bay of Cadiz: all you have to do is go to Pizzeria Blanca Paloma de Puerto Sherry. Nowhere else can you eat closer to the sea. You can go whenever you want because this restaurant is open from 9 in the morning every day of the year: American style breakfasts, lunch, dinner and snacks. The kitchen never closes. It is always open for you. And you will find what you like best in the large variety of dishes: pizza, pasta, bruschetta, salads, starters….
Their offering is complete: if you appreciate wine for each dish, they will suggest the most appropriate Italian wine. If it is pizza you want, they can make it however you want it; traditional Italian homemade desserts; bruschetta, crescentina …. They also have put a lot of effort into creating a more comfortable and elegant atmosphere as well as personalized at-
ROTA
Recycling Workshop Lamps 17:00-20:00, Thursday, 14 May 5.00 € (material not included) contact: Casita de Tela Tel: 8561118555 Pilgrimage of Saint Isidore 08:30, Sunday, 19 May Leaving Padre Eugenio´s Square we depart at 9:00 am and go to the pine forest. Accompanied by “pitero” D.Antonio Vázquez, Rocio´s Brotherhood of Rota and the Brotherhood of Our Lady of Regla of the Pinar of Chipiona. A mass will be sung, the brotherhood will offer a glass of wine and a tapa of berza and there will be a contest with prizes along with a raffle. The day closes and we leave the forest at 20:00. Guided tours of the Luna Castle Saturdays and Sundays at 13:00 and 19:00, prior reservation needed (call 956 84 63 45 or email turismo@aytorota.es) Picobarro Second Hand Market Second hand market “El Chorrillo” Association. Sundays from 10.00 am. to 2.00 pm. Sargento Céspedes Street. Flea Market Saturdays 10 a.m. to 2 p.m. in the Central Market. To get a table, you must sign up previously in the bar in the Central Market. Flea Market Sundays 10 a.m. to 2 p.m. on Calle Sargento Céspedes, Chorillo Beach Tour The Bay By Sail Boat This 2 hour trip leaves at midday and sunset Price is 15€ per person with a minimum of 4 persons and a maximum of 5. Information and reservations, Tourism Office, tel 956 846345. Organized by Diverta Sail Winery “El Gato” Dramatised Tour By “Bombastic Teatro” Day: Thursdays at 7.00 pm Price: 6€ adults and 2€ children.
JEREZ DE LA FRONTERA
approximately one hour. Tickets: 1,80€; children under 14 free.
PUERTO DE SANTA MARIA
Free Master Class – Urban Dances At Espacio Armonia, close to Baskin Robbins. Friday, 15th, 5-6pm: 6 to 11 year olds67:30pm: teenagers and adults.
Rock and Roll Concert `MoonShaker´ in Sala Milwaukee 23:30, Friday, 22 MayAvda. Bajamar, 10 Entrance, including a drink, is 4€ Karaoke party every Friday at 10PM at The Shamrock Bar & Eatery San Marcos Castle Plaza del Alfonso X .Free guided tours on Tuesdays 11:30 (English) -12:30 -13:30 h.With reservation (627 569 335) servicios.turisticos@caballero.es, deWed. to Fridays: 10:00 -12:00h. Thurs. and Sat.-10:30 -11:30h (English). 12:30- 13:30 6€ adults and 3€ children Metropolitan Park Los Toruños Various activities: bike tours, train tours, nature photography, kayaking & more. More info at: www.parquedelabahia.es
SANLUCAR DE BARRAMEDA
River Navigation Route 'Sanlúcar- River Guadalquivir-Doñana'. Ship “Real Fernando” Center of atention and museum “Fábrica de Hielo” (The Ice Factory). Office “Buque Real Fernando”. www.visitasdonana.com Information, seat reservation and pick-up of tickets 30 minutes before the boarding. Reservation required. Please call 956 36 38 13. / E-mail: info@visitasdonana.com Length of the trip: 3 hours and 30 minutes. Prices: Normal fee: 17’27 €. Retired and students: 12’09€. Children from 5 to 12 years old: 8’64€. Jeep Tour Doñana Travel Agency. San Juan Street, number 20. 956362540 956362541 E-mail: viajesdonana@hotmail. com Please book in advance. Price: 40€ per person.