Posts Tagged sherry
Romesco Sauce
Romesco Sauce, a perfect match for seafood yet incredibly versatile in so many other dishes. Turn into Romesco Aoili as a dip for the soon to be started Spot Prawn season here on the west coast of BC. Purchase right off the Steveston docks if you are a local! Grill them fresh and alive seasoned with olive oil, sea salt and black pepper. I digress a little more from the topic for a moment to mention how much I loved Spot Prawn season as they made my Paella’s looked spectacular! Memories relived…now onto the Romesco.
Romesco added to Zarzuella, fisherman’s stew, for a kick or added to hummus to dip with fresh summer vegetables. Healthy and Vegan! Enjoy…
INGREDIENTS
Olive Oil vs Butter
Extra Virgin Olive Oil vs Butter
I worked for a woman, slightly mad from Barcelona for 16 years, and what she taught me was to respect proper ingredients while preparing authentic Spanish cuisine. I’ll never forget the day early in my career when I thought enhancing my recipe for chicken livers flamed in a rich garlicky sherry sauce, a new Tapas dish, with butter as being a great idea. Read the rest of this entry »
Prawn Croquetas al Jerez
Saffron aoili, perfect with this recipe!
The Béchamel in this recipe is a firm one. Why is the recipe so thick? So all the ingredients will mix in and form little logs before breading. With this it is extremely important to cook the flour taste completely. .Be organized measure, chop and set up the breading line + make sure you read the recipe before starting. Read the rest of this entry »
Spiced Green Olives with Fennel
Olives and Spain go together like bacon and thyme. There are as many ways to marinate olives as there are to cook with these meaty little fruits. Yes, they are fruits. A simple tapas recipe to prepare, although it requires a few days to marinate. The flavours are salty, sweet and complex with the addition of Sherry vinegar and fennel.
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