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Showing results for tags 'Spanish'.
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Hola egulleters! Those of you who know me know that I like to turn my hand at Charcuterie now and then. Nothing is more satisfying than breaking down a whole pig and turning it into delicious cured meats and sausages. I'm quite happy making a wide range of products but there's one thing that I just...
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Hi, The term "Tapas" or finger food is coined by the spanish and they are well-know for their finger food. There is one type I am afraid I forget the name served like french fries and is pipe with 2 kinds of sauce, anyone can tell me the name of it? Thanks you
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I talked the assistant into giving me a large lump of the fat from my pata negra ham today, as I love it almost as much as the meat. I am sure there are recipes in which it is the star (there are a few bits of ham still attached). I'd welcome knowing what I can do with this other than nibble bits....
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Vinagreta -- Spanish Vinaigrette This vinaigrette is especially good on hot summer days. Serve with beans (all kinds: garbanzo, broad, white, judiones....), fish or whatever you want! Ingredients: 1 whole fresh tomato 1 hard boiled egg (remove yolk & chop the egg white & yolk separately) 1 sh...
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Seems like Portugese style linguica is hard to find across the center of the US, but prevalent in every grocery store on both coasts. Here in Central Texas its nowhere. So what is one to do? Make your own!! I think I got it fairly authentic with coarse chopped pork butt and chunks of creamy fat....
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I am renting an apartment in Barcelona next week so figured I'd pick your collective brains for the best stalls to visit in the market. Also, any other markets I should visit would be welcome information. I should add that I am on Carrer Valencia, near the Urgell Metro stop. Not sure what neighbor...
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My wife and I will be in San Sebastian for a few days in early July, and I have booked Arzak for dinner one night. Due to financial constraints, this will probably be our major blow-out meal of the trip. I requested a non-smoking table but in the booking confirmation I have been told that the non-sm...
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Hello every one, Today, I want to share one of my favorite pastry recently: Portuguese Egg Tart. I first knew about this tart from KFC. One time, I went to our favorite KFC spot in HCMC when they were promoting these. They asked if I wanted to try. It looked so irresistible, so why not? Since then,... -
Dear friends, I would like to list here clever gastronomic proposals out of the ordinary to innovate in the kitchen. As an initial example propose our own proposal of cooking our homegrown rice to make our paellas in "El Sequer de Tonica", Spain. Who said that everything is invented in the field of...
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Editing recipes from recent trip to Spain, and one of the chefs (Carles Abellan of Comerc 24 and Tapac 24) has used mushrooms that were identified as 'perros chicos.' they are small, and the caps are quite rounded, so much that they almost look like chickpeas. Does anyone know of which I speak, and...
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Hello, My husband and I are planning a trip in Portugal, visiting Lisbon, Sintra, Obidos, Coimbra, the Serra de Estrela mountains, and the Douro river valley, and finishing up in Porto. I've been lurking in this forum for a while reading all the great recommendations for dining in at least some of...
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We will be in Newark in July and are looking forward to a great Portuguese or Spanish dinner. My wife loves a good paella. We ate at Fornos last July and before that, Seabras. I have had problems with the service at Don Pepes and wont go back there. I see lots written that is not current or conflict...
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I love cava and Italian Prosecco. I also love cheese. Do either of these sparkling wines go well with cheese? If so, what should I buy?
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Has anyone tried them? This is one of the most famous pastry items here in Portugal. Feel free to check my recipe and tell me what you thought of them.
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The Week of January the 2nd, 2006 El Mundo's Metrópoli magazine Metrópoli starts the year with their traditional Madrid dinning awards 2005, being the winners: Restaurant of the year Winner: LA BROCHE. Finalists: El Mesón de Doña Filo (Colmenar de Arroyo) and Casa José (Aranjuez). Best newcomer Win... -
This one is another typical portuguese dessert. Along with the Custard Tarts this is one of our most well-known pastry items. It has its origin - along with almost every egg dessert here - in the old monasteries and convents. Click here for the recipe
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After spending Christmas in the UK and being reminded how good real, hung, organic beef can be and after reading Hugh Fearnley-Whittingstall's "River Cottage Meat Book" I'm determined to seek out the best carniceria in town. I know that first-rate, free-range chicken is widely available so that's no...
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I thought I'd share my version of The Hirshon Gambas al Ajillo (Garlic Shrimp). To my palate, this is the best version, let's see if others agree with me - and share their recipes as well for a cookoff by some enterprising eGulleteer. The gauntlet is thrown down! cheers, JH _______________________...
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any one have any suggestions
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I've been doing a lot of Portuguese cooking lately, and the famous chili sauce, piri-piri, seems to be compatible with virtually everything. I'd like to make the stuff, but it seems that every recipe I can find is quite different; some include olive oil, others just vinegar; some use fresh chilis, o...
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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 Pag...
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hey friends, i am in Lisbon and, being from California, i would like to cook a Mexican style dinner (i was thinking fajitas, refried beans, and rice) for some Portuguese friends here who have no idea what this cuisine is about. luckily there is a Corte Ingles (Spanish supermarket chain) here where... -
So i'm in barcelona and enjoying the food here quite a bit. One thing i have found a bit tough is how to ask the butchers for different cuts of beef or pork. I'm not good enough with the anotomy of the animal to figure out where to ask from so if there is an online source that translates the differe...
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During the last 4 days, up until yesterday, at this place called Alcobaça, here in Portugal (120km north of Lisbon), where there is a huge 12th century gothic monastery there has been a Monastery Pastries & Licquors meeting. As one picture worths for one thousand words I'll leave you with about 9000...
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Time and time again I come across recipes which suggest pimientos choriceros especially from The Basque country and Cantabria. Can anyone tell me what is its likely name in English and where I can find them preferably an image, thanks
