I’m going to close Tapas Tuesdays with this combined post because, frankly, I want to move on to other things. So while this post may be a little long, I think you’ll enjoy it as it mixes some great food with a little nostalgia. Continue Reading
I will be closing Tapas Tuesdays in a couple of weeks but not without first presenting three of my favorites…those that I remember my Spanish grandmother preparing when I was young(er). These are dishes that you can make as a full meal as we did at home; although, because they are classics, they are served in most Spanish restaurants in tapas-size portions.
Escabeche 9/22 • Empanada Gallega 9/27 • Caldo Gallego 10/6
Two events are currently open that highlight and honor food bloggers and I encourage everyone to support your favorite(s).
Top 100 Food Blogs
This has been out for a few weeks and I don’t know when it closes. FOODalogue danced around #1-3 for a few days and is now at a respectable #9 out of 100. You’ll find other food blogger friends there as well.
Unlike the Top 100, this is a nomination process ending on Sept 30. It’s your chance to nominate your favorite blog in many different categories. [I hope you will consider FOODalogue for 'best overall', 'best visual'.]
Your vote matters. Support food bloggers! If you already voted, on behalf of myself and my blogger colleagues…thanks!
I recently became aware of ‘piquillo’ peppers and immediately fell in love. They come from the Ebro River Valley in Northern Spain and are hand-picked, slow-roasted over wood fires and then canned or jarred for export. They are perfectly and uniformly shaped and have a very sweet taste with an underlying essence of the wood fires they were roasted over. Continue Reading
Question: What makes a sausage? Is it the meat? the seasoning? the forcing? the casing? the shape? the cooking method? Or, perhaps, just because the cook says it’s sausage?
Although I’ve never made sausage, the other day I wanted to make sausage. I didn’t have a meat grinder or sausage casings. I didn’t even have a fatty protein. But that didn’t stop me. Continue Reading
Yellow rice and black beans are yummy in the tummy…but try adding plantain salsa made with a citrus vinaigrette for a new and brighter taste. It’s rice, beans and sweet plantains with an updated twist — and the fact is it was born out of leftover plantains made the traditional way.
It’s also good with grilled chicken, pork chops, over fried fish, in a ceviche, and alongside a grilled steak that has been drizzled with chimichurri sauce. Oh hell…just grab a tortilla chip and dig in! Continue Reading
Food from Spain is known for its unique spices like azafran (saffron), its bold flavors like those found in chorizo (sausage), and its techniques like cooking in a paellera (rice pan). The traditional cuisine is not particularly known for ‘heat’ but, like in all cuisines, it pops up here and there. Continue Reading