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
But, first, let me introduce you to a bit of my history.
Spaniards have long names because they embrace the family names of both the father and mother (and in the woman’s case, the husband). Sometimes they even go back further generations and take on additional ancesteral names. Likewise, locations tend to be long as they clearly define their geographic connections.
For example, meet Josefa Souto de Presedo who was born in 1889 in Sada de La Coruña en la provincia de Galicia en España. She was my maternal grandmother who lived until she was 101-1/2 years old. Here she is on her 100th birthday…all dressed up and ready to go to the party…and that’s exactly how she lived her life, all 101-1/2 years. Dressed up and ready to go to the party!
Josefa married Jésus Mária Presedo Boutureira (I don’t know when) but they migrated to the U.S. around 1921 with their first child. They came through Ellis Island and settled in Philadelphia, later moving to Allentown and Bethlehem, where my mother was born, and eventually moved to NY. They had 4 children.
This recipe is one of my all-time favorites.
Escabeche is a 2-day process, but very simple. When we lived in NY it was commonly made with Boston Mackerel, but good luck trying to find that in FL so I made this one with Swordfish and it was delicious.
Step 1. Cook the fish and prepare the marinade.
Season fish with salt, pepper and paprika and saute in olive oil. Remove from pan (save liquid!) and place in a glass dish.
Add a few capfuls of cider vinegar (about 1/4 cup) into the pan with the oil and fish drippings and stir. Pour over fish and layer with bay leaf, thinly sliced garlic, red + green julienned bell peppers.
Step 2. Cover and refrigerate over night. Bring to room temperature before eating, Do not heat!
Though we ate this as a meal, it can easily be served as a tapa.
Next Tuesday we’ll be serving up Empanada Gallega – a Galician fish pie.
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Joan, your grandmother looks amazing in the pic! What a life! As for the escabeche, all I can say is delicious! Thanks for sharing the recipe and a little of your heritage.
Memories of my past also…thanks
Your escabeche looks great dear and those pictures are fantastic too! Any blue fish (tuna, swordfish, sardines, boqueron, mackerel) would go fine with it
. Viva las tapas!!!
I wonder if your adorable grandmom lived for so long due to her cooking habbits ;D
Great pictures, including your grandmother! I grew up a skip and a hop from Bethlehem and have a cousin still living in Allentown! My ex was from NY, and his family from PR. His mother had a super long name as well. Small world.
Yes, it’s interesting how many coincidences abound.
I totally want to eat what your grandmother was eating.
The fish looks great, but Gran Gran tops it all. Love seeing her picture.
This looks delicious! Thanks for sharing
Your grandmother seemed in good shape when she was 100 years old. Amazing!
This looks scrumptious! Thanks for sharing the story & picture of your grandmother!
The tapas sounds delicious and your grandmother a very chic lady.
I love granmothers…They are the best
Looks delicious.
Your grandmother looked like a darling woman. What a beautiful name, too.
These look great, Joan! YUMMMM!
Interesting, my grandfather immigrated from Sicily and settled in PA too – Western PA. My Dad went to Lee High!
Oh! These tapas look so yummie! Thanks for the story of your grandma
I would have never guessed her to be 100 in the picture- she looks wonderful and to have lived so long too! I love these tapas posts with tiny foods with big flavors. Joan you have a very rich heritage, I loved hearing about the names.
Beautiful tapas. They would really start a party off right.
Sam
I like hearing about tu abuela. And I think I will try your escabeche, it is so hot here this week, that sounds perfect.
LL
Joan – i’m just delighted by your mini escabeche montaditos -very, very cute, almost as cute as your grandmother! i’m even more excited about next week’s empanada gallega too. one of my favorite food experiences of all time was a warm slice of empanada for breakfast watching the fog clear and reveal the Obradoiro face of the cathedral of St. James in Santiago de Compostela. and anything that can bring that memory back will be alright with me!
Hola abuela Josefa! I bet your Spaniard and my Basque ancestors influenced our love for great food :-p I have memories of dishes “en escabeche” made at my parents’ restaurant, but I can’t recall any of them. I’ll have to call my very Basque/Spanish/Mexican mom to inquire about this. This looks delicious!
Joan!
What a great idea to serve it like tapas!
And I HAVE to compliment you on the blog layout and content – looks GORGEOUS!!
Gabi @ Mamaliga.com
Perfect little tapas.
Beautiful! And your grandma sure looked great for 100 in that pic!! wow!
First off, the site’s new look is fab. Second, that’s one groovy grandma and finally, I adore escabeche dishes. Us Greeks called this a marinato and likely a method of preserving fish.
Very cool post! I love hearing about family histories and the dish looks great!
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