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Found 207 results

  1. I'm looking for good suggestions for dinner along the lines of Spanish/Latino fare in Boston. I really don't know what sort of scene Boston has for this, because the only experience I had previously was a Mexican restaurant in Chelsea with an entertaining atmosphere, but mediocre food. This time around I'm considering Dali, but I'm not positive it's really what I want, so I decided I'd go fishing here for any other suggestions. Also, someone mentioned on another thread that Dali has (had?) a sister restaurant on Newbury Street, but I can't find any mention of it on their website. My friends should be alright with a price range of around $15-$25 for entrees. My main desires are a diverse and hopefully interesting menu with well-executed food, be it Spanish, Cuban, Argentinian, Portugeuse, Mexican, or what-have-you.
  2. I'm going to cook a paella for a group this weekend (chicken, shrimp and chorizo), and I'll be following a recipe that was printed in the NYT about 2 years ago. It calls for 1/2 pound of chorizo, "peeled and into small cubes", and in the cooking process it is sauteed until "warmed through". Today I went and bought some fresh chorizo from a Spanish market, it is in a natural casing and is obviously totally raw. But the more I read the recipe, I think it implies the use of cured chorizo. Any thoughts? Will the dish still be good if I use the crumbled fresh instead?
  3. Just as I was thinking of going to Meigas, I see it has closed. I can’t seem to find decent Spanish food in Manhattan. El Cid does pretty good tapas, at least they did a while back. Last w/end went to Riazor, 245 W 16, and it was dull bordering on the unpleasant. The stripe stew had something going for it as unlike the other dishes it had flavor. Chorizo appetizer didn’t have that delicious depth of flavor that even supermarket chorizo has, the paella was mushy and underseasoned and when I asked my husband how his pork with potato salad was he answered by shrugging his shoulders, so I didn’t ask for a bite of that. I’ve been to El Faro, and Spain….say no more. And why are these Spanish restaurants so grim looking? Do the owners think we expect the docor found in Goya's paintings of witches to make believe we are in Spain? So, where to go? Do I really have to leave Manhattan? PS: Newark is on my list for Portuguese.
  4. wingding

    Spanish wines

    Any recommendations for retail outlets in Manhattan with a good selection of Spanish wines?
  5. I have returned to the Pyrennes and I am living in a small village called Puigcerda on the french Boarder and I am working for the second winter for Josep Maria Masso. I am going to explain a traditional technique for preparing chicken in the winter in the Cerdanya Valley. The chickens from Pages are an extordinary animal. Not your typical ''Free-range organic chicken'' these chickens are wild animals. The chickens are hung in our walk-in for about a week to dry out a little and concentrate the flavor of the meat. Slices of black truffles are inserted between the skin and meat of the chickens. They are as well stuffed with an mixture of bread crumbs foie gras, milk and black truffles. The chickens are then wrapped in linen. On the morning of Christmas Eve, we drove them to a forest where truffles grow. A whole is dug and in go the chickens. They will stay here for 2 weeks. Depending on the tempurature. (0 - 4 degrees celcius) A little cava for good luck! This is a very old recipe that has been practiced here in the Pyrennes. It was believed that when you rebury the truffle in the ground it will continue to release its perfume in to the meat of the chicken.
  6. Hello everyone, I wanted to introduce my new cookbook, The New Spanish Table, just out from Workman Publishing. I've been covering Spain for the last ten years for publications like Food&Wine, Travel+Leisure, and Los Angeles Times. The New Spanish Table is packed with 300 recipes ranging from traditional to the avant-garde, color photos, and essays on regional ingrdients, interesting chefs, history, and traditions. There are recipes from chefs like Arzak, Adria, Dani Garcia, and Carles Abellan, as well as from more traditional tabernas and tapas bars--all tested and retested and adapted to the American home kitchen. Provecho!
  7. I will be in Madrid and Barcelona for vacation in a few weeks, and I'm looking for recommendations on bookstores, which have a large selection of cookbooks or are exclusively cookbook stores. Does anyone have any recommendations? And, do the stores have selections/translations in English?
  8. I had the menu planned, than realized that one of the guests was allergic to seafood so I've re-hashed the whole thing at one in the morning to a Spanish tapa's menu (as we have Spain on the brain) sort of. Still one seafood tapa on the menu, but he can avoid that one. All the white wine drinkers in the group prefer "oaky chardonnays". Any rec's (and no razzing about the oaky chardonnay drinkers ) for Spanish whites around the $15.00-20.00 dollar range? I've never really drank that many Spanish whites (not my cup of tea), so I have no clue. I'd appreciate any input on this. Here's the menu, such as it is. Best I can do late night for a party tomorrow, starting at 4 or so. -Roasted Tomatoes with Thyme & Goat's Cheese on Puff Pastry -Lemon/rosemary/roasted garlic with sun-dried olive marinated BBQ'd chicken skewers (marinated, BBQ'd, cooled and then marinated in fresh marinade till serving time, to be flashed before serving, or maybe I will serve them cold depending on the weather and the time line) -Prawn Skewers done in the same way as above with a different marinade...any Spanish type ideas are welcome. -Roasted Asparagus wrapped with Serrano Ham -Portobello and Crimini Mushroom Pizza with Porcini Powder and some sort of cheese that I can't remember, before I froze it two weeks ago....maybe pecorino? Blueberry Limoncello Tiramisu made of course with home-made, egullet approved, Limoncello For the red I'm going to go with Las Rocas, Garnacha, 2003 (good cheap plonk and if it's good enough for Parker, it's good enough for the family)! My family wouldn't know the difference however, except if no oak was involved in their whites. cm
  9. I consider myself a sherry beginner even though I have been drinking it for 20+ years. I am very fond of the Lustau line of sherries but they are hard to find here in Switzerland. Can anyone suggest some other really fine but rather unknown sherries to look for? I like dry sherry well enough but I really love the medium to sweet sherries. Thank you, Ed
  10. Does anyone know how to make this fig bread? All it has in it is figs, nuts, honey, and spices. It's really good, but expensive at the store I go to, and I thought it'd be fun to make it myself. My store now carries Matiz apricot bread, too, but I haven't tried it....
  11. djzouke

    Spanish Reds

    Spanish reds continue to impress my young palate. I used to drink 60% white and 40% red until I encountered my first humble Rioja about 5 five years ago. Actually, I had a 1978 Rioja Grand Reserva in the early 80's and knew not what I was drinking. At $8 or so as I remember. When I started enjoying Spanish reds with food, I've never turned back. The only whites I buy are Champagne or Cremant de Limoux. I still wonder at the suppleness of Tempranillo. The variety is truly astounding. Decanter had a good feature on it a month or so a go. Long live the reds of Spain! Rioja, Jumilla, Navarra, La Mancha, Valdepenas, Ribera del Duero, Calatayud, Toro, Yecla, Almansa, Campo de Borja, Utiel-Requena, Cataluna, Castilla Y leon, Cigales and many more.
  12. Chatting with my brother the other evening he commented "You know about food Suz. Why aren't there many Spanish restaurants in the UK?" I don't really know the answer. I know that restaurants openings mimic immigration waves, hence the rise of the Indian restaurant. But I became rather stuck when my brother pointed out that many people came to the UK from the Caribbean, especially to the Midlands, and there aren't many Caribbean restaurants. I tailed off saying that I guessed that people didn't emigrate so much from Spain... So, what's the real story? Every town outside of London has an Italian restaurant. But they rarely have a Spanish one. Why is this?
  13. I had a loaf of Portuguese batard today that was bought from the local supermarket and it was very good. It was the size of a baguette, lite in color, and had a very holey inside texture. What I would like to know is what type of flour is used, because it's different than the flour I'm using to make it such a lite color, and would the sourdough starter be useful in making this bread? i also had the Portuguese rolls and they to were very good, they were also lite in color and very holey. Basically, any recipes for these items? Polack
  14. I googled this and also did an eG search but couldn't find anything substantial on this restaurant. (I did see that Rachel said she'd never go back there, but didn't see a post saying why...) I see they have a Newark location as well as a Mountainside location. I am looking for info on the one in Newark (but I assume the food is the same at both?) I am attending a convention at the Newark Airport Marriott in a couple of weeks and people were talking about going out to dinner to a Spanish or Portuguese restaurant. Someone highly recommended Spanish Tavern so I thought I would turn to the eG "experts"...yea or nay? If nay, any others you'd recommend? It has to have parking, as we will be coming in 2 or 3 cars and one or two of the folks in the group have some mobility challenges. So a parking lot would be a great advantage. Thanks for any suggestions you can give! Randi
  15. Hi, I lived in Granada in the early nineties and ate boquerones ALL THE TIME. They're one of my top favorite foods, fried with lemon wedge or in oil & vinegar (?). But....I never found out the name of those little fish in english - (sorry, I'm pretty seafood illiterate). Would someone please tell me if they are anchovies, sardines or something else? I'm finally going to get some fresh anchovies and if the boquerones served in Andalucia are indeed anchovies then I would love to try my hand at this scrumptious treat. So..... does anyone know how to prepare them? They seemed like they were lightly coated with flour and fried -in olive oil? -pan-fried or deep fried? -gutted? Thanks a lot for anyone's help on this subject! Elizabeth
  16. Hello, I am in love with Marcona almonds and would like some information on them. I first encountered them in a Portland restaurant and now purchase them in Seattle. I know nothing about their origin, except they are from Spain. Is there a specific region they grow in, in Spain? Why can i only buy them blanched and whole? Why are they so expensive? Why have I only just heard of them? Are they used extensively in the cooking of Spain? How are they used, mostly? Any help? Shelora
  17. A friend of mine was telling us stories of his trip to Europe, and he recalled one particular dish he ordered in Spain. I have never seen these things, so I have no idea of what they are. He said he was in a restaurant where no one spoke English. He couldn't understand the menu, so he just ordered anything. He received a dish of what he described as very tiny clams cooked, may be steamed, in some wine or broth. There was nothing else to accompany them, and he had no idea how to eat them. I asked if they were as small as a fingernail -- no, much smaller -- the size of popcorn kernals. At first he thought he should eat them whole, but their exteriors were very hard. He tried opening a few, but he said he would have been there all night doing that. Finally, he just gave up. I know him well enough that I know he's not pulling my leg, and he asked me to find out what they were and how they were to be eaten? Anything? Thanks!
  18. Hi -- This is my first post on what looks like a great site. I'm cooking tomorrow night for a friend who lived in Portugal for many years. Does anyone know where I could find a great recipe for some sort of fish stew? Thanks for any help you could provide. Best wishes, AW
  19. Spanish, Portuguese, French and Japanese cooks (not to mention Ukrainian canners) have always valued certain fish organs (livers/ tomallies; sperm sacs; coral/eggs etc.) as being particularly delicious, whether fresh or carefully preserved. Either that or they'll insist on eating the whole fish, specially if it's fried or boiled up in a stew, including the crispy or gelatinous skin. Fish cheeks are specially prized - they're undoubtedly the best part. The tragedy, of course, is that, with most fish processing around the world, these delicacies are generally discarded (whether on board or when landed) or turned into fish meal. I recently came across an American study which is looking into the nutritional goodness inside a cod (though more sensitive readers might be put off by the stark photographs of its innards) and was reminded of an article Joan Merlot published in June 2003 about the growing number of Madrid restaurants which are honouring fish's organ meats (in Spanish). In Portugal, apart from red mullet, monkfish, cod and sardine livers, as well as the much-loved "ovas" of hake, grouper and "mero", there has always been an unfortunate tendency to discard viscera, unless the fish is particularly tiny (horse mackerel, sardines) or delicious (Dover sole, turbot). Cuttlefish are eaten with their ink and innards but, stupidly, squid are too often cleaned and only the outer flesh eaten - though the ink and viscera are just as delicious. With shellfish, everything is eaten (specially the delicious shrimp and gamba "brains" and every single drop and chunk, bar the lungs, of langoustines, spiny lobsters, spider crabs, etc - although often (lamentably) mixed up in the shell with bread crumbs, malagueta chiles, beer and mustard). I was wondering what, outside sushi houses, are the best restaurants in Spain today for tasting fish livers and other innards? And which are the best canned products and where can you procure them? (I only know of El Corte Inglés's Gourmet sections and Delicatessen). Also, outside Spain and Portugal (specially in Northern and Eastern Europe, not to mention the whole Far East, of which I'm ignorant) what dishes and canned products (caviar apart!) should I look out for?
  20. sammy

    Spanish Wine Rec's

    We're hosting a dinner Friday night as a fundraiser for my daughter's school. My wife and I chose a somewhat Spanish theme so would like to stick with some Spanish wines. Our entree is going to be a roasted white fish of some sort (depends on the fish market but probably halibut or hake or maybe cod) over a bed of roasted potatoes, onions and tomatoes with olives, chorizo and fresh herbs. The fish will be breaded with herbed bread crumbs. The sauce is the juice from the vegetables plus some fish stock and a touch of fino sherry. For appetizers, we'lll have assorted tapas to include ham, chorizo, manchego, spanish frittatta, piquillo peppers stuffed with goat cheese and and maybe sardines. Desserts are at someone else's house. Yeah! I was leaning towards an Albarino to start (Pedro de Soutomaior) and a basic rioja (Caceres) or a Ribera del Duero (Protos Cosecha). I'm not looking to spend a fortune on the wine as I do not believe many will notice the difference anyway. I'd like to keep it in the $10-$15 neighborhood. I'm saving a better bottle to drink while doing the dishes. Your suggestions are appreciated.
  21. Anybody know of a place in Barcelona to buy tomatillos? I've searched the markets and latino food shops to no avail.
  22. Our staff is planning an after-exams dinner / staff meeting. One of the restaurants we looked into offered sopa de pederas as a soup choice. I gathered that "stone soup" is Portugese and is made with anything that's on hand with appropriate seasonings, seafood of some sort? I need more information so we'll have some idea of what to expect. Thanks!
  23. Through a link on a blog I stumbled upon a while back, I found some website that was like a spanish youtube for modern cooking. I've looked everywhere and i really can find the link again. Can anyone help out with this.
  24. ˙In this article from Men's Vogue, Jeffrey Steingarten says the best steak he has ever eaten was in Spain. His quest started during a trip to the basque region when he first had grilled buey or ox ( a castrated male greater than 4 years of age). His quest was later aided by two member of the eGullet Society, Pedro and Rogelio. Speaking of his meal at El Capricho: Those strong words certainly had me salivating, though I have never experienced what they had. Is there corroboration from others here? What kind of experience do people here have eating ox meat either in Spain or elsewhere? Does anyone have any particular recommendations on restaurants other than El Capricho where one can find steak this good? Any thoughts on El Capricho?
  25. These are EL MUNDO´s Metropoli recently released culinary awards for 2007: Restaurant of the year KABUKI WELLINGTON Finalists: DIVERXO, ZARANDA Top newcomer restaurants of the year DIVERXO, SENZONE (tied) Top traditional restaurant HORCHER Finalists: JOTA CINCO, ZORZAL Top out of town restaurant VILLENA (Segovia) Finalists: LA PARTIDA (Villanueva de la Cañada), R DEL CALLE (Aranjuez) Top foreign cuisine restaurant LAVINIA ESPACIO GASTRONOMICO Finalists: DON GIOVANNI, SAKE DINING HIMAWARI, ASTRID & GASTON, TRASMONTANO Top more than a restaurant RAMSES Finalists: ALBOROQUE, SULA Top up and coming chef FERNANDO DEL CERRO (Casa Jose, Aranjuez) Finalists: CESAR MARTIN (Balzac), DIEGO GUERRERO (Club Allard) Top sommelier RUT COTRONEO (Senzone) Finalists: OSCAR LOPEZ (Alboroque), DAVID ROBLEDO (Santceloni) Top maitre d' JOSE LUIS PEREIRA (Aldaba) Finalists: ISAAC GARCIA MESONERO (Gaztelupe), RAFAEL LOMAS (Lagrimas Negras) Top tapas or wine bar TABERNEROS Finalists: ESCAURI, MUSEO DE LA PATATA Top decoration LE GARAGE Finalists: LA TERRAZA DEL CASINO, FISH CLUB Top gourmet shop MANTEQUERIAS BRAVO, VIUDA DE CUENLLAS (tied) Finalists: LIVING IN LONDON, PLAISIR GOURMET Honorary awards Madrid: CUSTODIO ZAMARRA (Zalacain´s sommelier) Spain: LOLITA Y PAQUITA REXACH (Hispania) Worldwide: JACQUES MAXIMIN (Ex chef Table d'Ámis)
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