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Yummy Links: From Cranberry Bars to Drink Sticks

partysugar — Tue, 10 Nov 2009 06:50:34 -0800

Make your own Starbucks-style cranberry bliss bars. - Serious Eats
An inside look at New York's Top Chef season seven casting call. - Eater NY
Speaking of Top Chef casting calls, here's what the head of casting has to say. - Andrew Zimmern
Why you should give Spanish paprika a try. - The Atlantic
Jay Leno does his best impression of Gordon Ramsay. - Eat Me Daily
Feeling adventurous this Thanksgiving? Then learn how to deep-fry a turkey. - Chow
Catch up with Top Chef season three alum Chris CJ Jacobson. - Grub Street LA
At your next party, serve cocktails with homemade swizzle sticks. - Hostess With the Mostess

Yummy Links: From Top Chef's Finale to Spanish Chorizo

partysugar — Tue, 03 Nov 2009 06:50:08 -0800

The finale of Top Chef Vegas was recently filmed in Napa Valley. - Eater
The New Yorker get to know Los Angeles restaurant critic Jonathan Gold. - Grub Street NY
Ubuntu, Napa's vegetarian darling of a restaurant, may start serving meat. - SF Foodie
Thirteen individuals who are making waves in the food industry. - Chow
One Houston restaurant critic has dropped his anonymity. - Eat Me Daily
What your beer says about you. - Serious Eats
Spanish chorizo adds a richness and flavor to everything it touches. - The Epi-Log

Photo courtesy of Bravo

Happy Hour: Codorníu Sparkling Pinot Noir Rosé

partysugar — Wed, 14 Oct 2009 16:15:23 -0700

My favorite dance scene from the 1963 Ann Margret musical Bye Bye Birdie is entitled "Lot of Livin to Do." In it, she sings of "drinking Champagne as if it were water." But, not just any Champagne - pink Champagne. When I was little, I too, dreamed of drinking pink Champagne as if it were water. Well as luck would have it, sometimes I do!

My current favorite "pink Champagne" is actually a sparkling Cava Pinot Noir Rosé from Spain. It's refreshingly dry with light airy bubbles. It's an elegant, yet playful wine that is both crisp and fruity. The aroma is reminiscent of berries and it has a light body that coats the tongue.

What I love most about this sparking Rosé is its easy drinkability. I've enjoyed it with everything from cheesy rich appetizers to roast chicken to a light green salad. The affordable $15 price is the icing on the cake. Do you sip sparkling Rosé?

'Wich of the Week: Spanish Monte Cristo

partysugar — Wed, 07 Oct 2009 15:00:08 -0700

I'm not much of a Monte Cristo fan. The classic sandwich straddles breakfast and lunch by placing ham, turkey, and cheese between two slices of French toast. The entire thing is topped with powdered sugar and jam resulting in a dish that to me, is messy and too sweet.

However, when I came across this Serrano ham and manchego cheese variation, my love for all things Spanish overcame me, and I decided to give it a try. I'm glad I did, this sandwich is wonderful!

The quince paste isn't as cloying as strawberry preserves and the addition of mustard provides a delightfully savory tang. Although the bread is dipped in egg before being placed in the saute pan, it tastes more like a really crispy grilled ham and cheese than French toast. To check out the recipe, read more.

Spanish Ham and Cheese Monte Cristo Sandwiches
From Bon Appétit

Ingredients

8 1/2-inch-thick slices sourdough or country-style French bread (each about 5 x 3 inches)
2 tablespoons Dijon mustard
6 ounces Manchego cheese, thinly sliced
2 ounces thinly sliced Serrano ham or prosciutto
4 tablespoons membrillo (quince paste) or quince preserves
4 large eggs
4 tablespoons (1/2 stick) butter

Directions

Arrange 4 bread slices on work surface. Spread each with 1/2 tablespoon mustard. Top each with 1/4 of cheese, then 1/4 of ham, folding to fit.
Spread 1 tablespoon quince paste on each of remaining 4 bread slices; place bread, paste side down, atop ham.
Beat eggs in pie dish until well blended.
Melt 2 tablespoons butter in each of 2 large skillets over medium-low heat.
Working with 1 sandwich at a time, hold sandwiches tightly closed and dip into beaten eggs to coat on all sides. Place 2 sandwiches in each skillet.
Cover and cook until bottoms are golden, about 4 minutes. Turn sandwiches over. Cover and cook until bottoms are golden, cheese is melted, and egg coating is cooked through, about 4 minutes longer.

Serves 4.

Print recipe with images | without images

Yummy Links: From German Beer to Pabst Blue Ribbon

partysugar — Fri, 18 Sep 2009 06:50:51 -0700

What you should know about German beer. - Chow
On Chez Pim's cookbook: What really is a foodie? - Eat Me Daily
Meet the revuelto, Spain's answer to scrambled eggs, but with more veggies and less eggs.- The Atlantic
The movie Julie & Julia doesn't translate well with the French.- The New York Times
There's nothing more simply delicious than spaghetti alla carbonara. - Serious Eats
Soul Food Farm recently experienced a crippling fire. Here's how you can help. - Eater SF
Reusable produce bags get rid of the need for plastic. - The Epi-Log
More and more hipsters are drinking PBR. - Grub Street

Source: Flickr User soylentgreen23

Definition: Padrón Peppers

partysugar — Mon, 24 Aug 2009 13:00:45 -0700

Padron Peppers
Also known as pimientos de Padrón, these small green chili peppers are native to Padrón, Spain. Most have a sweet mild taste, but some are hot and spicy. The only way to determine the heat of the pepper is to eat it. Padróns are in season between June and September. Traditionally they are fried in olive oil and seasoned with coarse salt.

Do You Like Gazpacho?

partysugar — Thu, 20 Aug 2009 06:50:49 -0700

Source: Flickr User BocaDorada

Do You Eat Octopus?

partysugar — Thu, 13 Aug 2009 06:50:34 -0700

How to Grill Spanish-Style Sardines

partysugar — Mon, 10 Aug 2009 05:50:27 -0700

Pop into any beach bar along the southern coast of Spain and you'll find sardines on the menu. Fresh-caught sardines are a delicacy native to the region where they're served grilled, seasoned only with chunky salt crystals. Recently, I attended a barbecue where a Spaniard taught me how to make sardines. Read on for the procedure.

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A Taste of Casa Balbino's Classic Spanish Tapas

partysugar — Mon, 20 Jul 2009 05:50:04 -0700

In the heart of any Spanish city, there's a plaza filled with countless tapas restaurants. The menus hardly vary from place to place - everyone offers their version of classics such as gambas al ajilo, patatas bravas, or tortilla Española. That's why places like Casa Balbino, located in the Southern city of Sanlúcar de Barrameda, are a dime a dozen. While they serve the traditional dishes, they also offer a wide variety of harder to find tapas. Because Sanlucar is located along a delta, the seafood is unbelievably fresh. One hot Summer afternoon, I ate my way through Balbino's amazing selection of tapas. Here, you'll find a taste of the scrumptious journey.

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