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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 can't get right. Fresh Spanish cooking chorizo, in particular I want to try and recreate this wonderful stuff from Brindisa http://www.brindisa.com/store/fresh-chorizo-and-morcilla/all-fresh-chorizo-and-morcilla/brindisa-chorizo-picante/ They're wonderfully red, juicy and packed with deep pimenton flavour. Now when I make them I can get the flavour right but the texture is all wrong, very mealy, not at all juicy and the colour loses it's vibrancy too easily. What's the secret to them I wonder? Some kind of additive and/or food colouring? My recipe sees me mincing 2.3 kg fatty pork shoulder through a fine die, mixing with 80g pimenton, 50g salt, 30g sugar, 35g fresh garlic and stuffing into sheep casings. Here's a photo of them: I rest them overnight in the fridge before cooking with them. Maybe I should be putting some curing salt in there and hanging them for a couple of days? Does anyone have any experience making this kind of juicy fresh Spanish chorizo or even chistorra?

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

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. Would it be a waste to render it down? (I suspect so).

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 shallot (finely chopped) 1 T finely chopped parsley 1/2 c olive oil 1/4 c vinagre de jerez (sherry vinegar: typical of Andalucia; substitute with wine vinegar) Salt (to taste) Pepper (to taste) Directions: 1. Put the shallots, finely chopped tomato & chopped egg white in a medium size bowl. 2. In a separate bowl whisk the oil & vinegar; add salt and pepper. 3. Add the oil & vinegar to the tomatoes, shallots & chopped egg white. 4. When serving sprinkle with chopped egg yolk & parsley. More of My Spanish Recipes Keywords: Easy, Vegetarian, Sauce, Spanish/Portugese ( RG546 )

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. The meat was marinaded in Port wine, garlic and marjoram. Cured and cold smoked with a good amount of pepper mixed in. I love Linguica and grew up on it as a youth in Northern California. Not the easiest sausage to make, but worth the effort.

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 neighborhood that is. Cheers!

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-smoking section is full, and that we will be seated in the smoking section. It's a long time since I've had to think about smoke being an issue in restaurants, and my tolerance for same has seriously diminished. This might be a deal-breaker for me. Is smoke a problem at Arzak? Is this something I'm going to encounter at all the high-end restaurants in San Sebastian? I've no problem with smoke in more casual surroundings (i.e. pintxo bars), but I'm reluctant to fork out hundreds of Euros for a meal if I'm going to be breathing so much smoke I can't smell or taste properly. I may see if the non-smoking section is free some other night, but if not, should I look elsewhere? Would be grateful for any learned comments!

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, I have been in love with this pastry. But it’s so expensive buying them from the shops, comparing to its easy-to-find ingredients and easy-to-make nature; especially now I are studying in Finland. I decide to make them myself. So here is how I make Portuguese Egg Tart. (12 mini tarts) Ingredients Tart crust 500g store-bought puff pastry Filling 150g heavy whipping cream 200g whole milk ¼ tsp. vanilla extract 60g granulated white sugar 2 whole egg + 2 egg yolk Instructions Step 1: My puff pastry is already cut into rectangles like this, 125g per, so I use 4. Roll them in to tight cylinders. Stick layers of dough up at the end of the roll using a bit of water. Step 2: Cut each cylinder into 3 smaller ones. 3 multiplies by 4 is 12, that’s how I divide mine. If yours comes in bigger or smaller size, divide them accordingly to have 12 even balls of puff pastry. Step 3: Dip every ball into a dish of flour generously. Then roll them out into a thin round sheet with the cycle side facing up, like this. Here is where my mistake happened. I should have roll these a bit thin toward the edge, leave the inner thicker because the filling will make the puff pastry crust wet while baking and make the tart more fragile that usual egg tart. Step 4: Prepare your tart pans by grease the with melted butter, or put some cupcake paper cups in, like me. This is very important because if you don’t, the tart will stick heavily to your pan. Then adjust all the crust into your tart pan, in my case, cupcake pan. Step 5: Preheat your oven to 200 degree Celsius. Prepare a rack on the last level. Step 6: Separate your eggs. Put eggs and yolks into one bowl with all the sugar. Beat them lightly with your whisk until there is no string of egg white left. Step 7: Add heavy whipping cream and milk into the egg mixture above, whisk until everything combined. Add the vanilla extract. And you are done. Originally, the filling must be made by double boiling method, meaning the egg mixture must be cooked on a heatproof bowl that stay on top of a boiling pan, until it thicken up. Then let cool to room temperature for about almost 1 hour. I decide to go shortcut on this since Bear was OK with that the last time and I do not wish to prolong my baking time further. It totally depends on you to choice how you want to do in this situation. Step 8: Pour the filling into the prepared tart pans, through a strainer. Step 8: Put the tarts into the preheated oven, last rack. Step 9: Bake them for 25 to 30 minutes or until the top of the custard caramelize a bit. During the baking time, I see my tart fillings popping up like balloons. I just did a little sneak and my egg custard like of crack on the surface. Step 10: Take the tarts out of the pan. You can enjoy them now, as they are warm, some forks prefer that. Personally, I enjoy them cool, because by then, the crust will be settled and less fragile, and the filling is more enjoyable. If you prefer mine, put them in the fridge for 30 minutes before serving. Eating these tarts are like having a Fandango dance on your tongue. The buttery flavor of puff pastry combines with the soft, rich custard. Uhhmm. My limited vocabulary cannot fully explain this. Hope you enjoy the recipe. I have some problems this time, for instant, my filling pop like balloons while being baked. Then it cracked on the surface, and my crust seem a bit too fragile after being bake. Here is its innards . How could I avoid these problems? Thank you so much in advance. Anyhow, Happy Baking! Rose,

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 gastronomy. I wait for your suggestions!! Cheers,

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 ideally, can you provide a Latin name? As ever, thanks.

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 those places. Thanks for all of that, it's making my mouth water. I have a very specific question, though, and I was hoping some of the resident Portugal experts could help me out: I am gluten intolerant, which, if you're not familiar with it, means that I cannot eat anything made of wheat or its relatives (rye, barley, spelt). That includes, obviously, bread and pastries and pasta, but also even the tiniest bit of flour added as a thickener in a sauce, or lightly coating a fish about to be fried. I'm highly sensitive to it, like an allergy (though technically it's not an allergy, it's an intolerance). In general I've worked out how to eat out very well, I know obvious things to avoid, and it's not a problem travelling when I speak the language. But, while I can read Portuguese I can't speak it really at all, so my question is: can you point out some things that might contain wheat that I wouldn't necessarily expect? For example: -Do some people use wheat starch to thicken a flan or custard in Portugal? (I have heard of this in general as a danger, but I wonder about Portuguese habits in particular.) -What about sausage? I know there is at least one specialty sausage made with flour or bread, but should I worry about things like that being added to other sausages? -When fish is fried, including sardines and bacalhao, do people flour it? I'm just talking about average, traditional, seafood and grill type places, of the sort that so many people have recommended in the Portugal threads. Obviously a more upscale restaurant is less predictable. And don't worry about giving me wrong advice--if I get glutened it won't be life-threatening, I'll just be unhappy for a few days. Thanks, I'd appreciate any guidance. Anne

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 conflicting. Any suggestions would be appreciated. Thanks.

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?

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.

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 Winners: (Ex Aequo) El Antojo and Zaranda. Finalists: Asiana and El Patio de Leo. Tradicional Restaurant Winner: Asador Imanol. Finalists: La Lonja (Pozuelo) and Asturianos. Foreign restaurant Winner: Yuán. Finalists: Boccondivino and Petit Bistrot. Outskirts of Madrid Winners: (Ex Aequo) El Mesón de Doña Filo (Colmenar de Arroyo) and Casa José (Aranjuez). Finalists: La Lonja (Pozuelo) and Urrechu (Pozuelo). Up-and-coming chef Winner: Ricardo Sanz (Kabuki) Finalists: Fernando del Cerro (Casa José) and César Rodríguez (El Antojo). Best maitre d' Winner: Leoncio González (Txistu) Finalists: Fernando González Ortiz (Yuán) and Ángeles Giménez (Nicolás). Best sommelier Winner: Juan Antonio Herrero (Lágrimas Negras). Finalists: Manuel Rosell (Bodegas Rosell) y Gerardo Giménez (Gaztelupe). More than a restaurant Winnerr: Nueva Fontana. Finalists: Asiana and Lavinia Espacio Gastronómico. interior decoration Winnerr: Lágrimas Negras. Finalists: Arola Madrid and Europa Decó. Tapas / Wine bar Winner: El Quinto Vino. Finalists: El Fogón de Trifón and El Gorro Blanco. Gastronomic shop Winner: Raza Nostra. Finalists: Pastelería Internacional and Supermercados Nativo. Fernando Point ends the year discovering Sudestada the new Madrid branch of this asiatic-argentinian restaurat. And acording to the critic the food is authentic, fresh and terrific. Point also visites new and young fussion restaurants like the promising Sushi Olé and Nagoya, and the not so convincing Assia in Wok . Alvaro Lerena visites Prado Cuatro a classic café turned into a tapas bar. Top Metrópoli goes for the best restaurants serving Oriental Lobster El País' El Viajero Jose Carlos Capel discovers Loft 39 a faraonic bistro in the Salamanca area of Madrid. La vanguardia 5 a taula visites Magatzem to discover that is much more than a traditional food house. El Correo Rafael García Santos pays a trip to Torrijos in Valencia to prove that the restaurant is moving in the good direction. Lo Mejor de la Gastronomía Rafael García Santos revisites Mugaritz in Rentería, Guipuzcoa and explains the downgrade that this restaurant has suffered in his guide. Xavier Agulló writes about Fabian Martín a surprising pizza restaurant in Llivia, a catalonian city located in France.

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

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 not a problem. I have also seen exorbitantly-priced organic pork, chicken and beef in El Corte Ingles. What I am looking for, however (if such a thing exists) is a carniceria where they know the origins or their meat and can provide: properly-hung, mature beef from bred-for-meat not dairy herds; non-intensively-reared pork and also a good shop for caza (game). I have seen that some organic farms offer meat by mail-order but I'd rather shop locally if possible. Does anyone here know where I should be shopping? I'd rather not have to interview every stallholder in the boqueria

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 ______________________________ The Hirshon Gambas al Ajillo (Garlic Shrimp) 1/2 cup butter (one stick) 1/2 cup extra virgin Olive Oil 12 cloves Chopped Spanish Purple Garlic 2 lbs. medium shrimp, peeled, soaked in salty water for 20 minutes, washed and drained 1/4 cup beef broth 1/3 cup lemon juice 1 tsp. smoked Spanish Paprika 3 T. crushed dried chili peppers, (I prefer cascabel for this recipe) 2 Bay (laurel) leaves 1/2 cup Fino Sherry wine Salt and Black pepper, to taste 1/3 cup Chopped Parsley 1/4 cup chopped fresh Thyme leaves 1. Melt together butter, olive oil, and garlic and simmer until light brown; set aside on low heat. 3. Simmer together beef broth, lemon juice, paprika, bay leaves, chili peppers; set aside on low heat. 4. Heat oven to 500 degrees F. with large terra cotta cazuela or ceramic dish on oven shelf. 5. When the cazuela becomes very hot, remove to the top of the stove. 6. Bring butter and olive oil solution to a boil and add immediately. Add shrimp and stir with a wooden spoon until they turn pink. Add sherry and broth (which has been brought to a boil). 7. Stir, add in parsley and thyme, stir again and return to oven for 5 minutes. 8. Serve with rice or bread to absorb the juices!

any one have any suggestions

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, others dried. I'm quite surprised by the wide variation in recipes, and am not sure where to start, nor which is the "real" piri-piri. Can anybody out there with knowlege of Portuguese food tell me how to make the real piri-piri that is found in restaurants and homes in Portugal? (Cross-posted at the Cooking forum). Thanks! Austin

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.

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 i can find almost everything (even tortillas and canned jalapeños!) however, i need to figure out some substitutions for the ingredients that i cannot find here....for example, Mexican chili powder for the marinade. i only saw Indian chili powder....will that do? and dried pinto beans? i saw Cranberry beans, are those the same? and what can I substitute for Serrano chilis (for the pico de gallo salsa)??? does anyone have any suggestions? oh yeah, one more question....this isn't Mexican food related but I have a recipe for a very decadent chocolate cake i would like to prepare for dessert...but it calls for mini-marshmallows and as far as i know those don't exist here....what can i do? thanks in advance!

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 different names of cuts that would be great. thanks, Jonny

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 words...

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