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Food Arts Silver Spoon Award to Gerry Dawes


 Premio Nacional de Gastronomía - - James Beard Foundation Nomination (Best Wine Writing)
Premio Periodistíco Cava

Gerry Dawes's Article Medieval Riches of El Cid's City (About Burgos, Spain)
Front Page, The New York Times Sunday Travel Section

 About Blog Author Gerry Dawes, Premio Nacional de Gastronomía (National Gastronomy Award)




9/10/2018

Clemente Gómez, Maestro Cortador de Jamón Slicing the Superb Jamón Ibérico Pata Negra de Bellota de Pedroches (Córdoba), Producers of Some Amazingly Good Jamones


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Maestro Cortador Clemente Gómez with a freshly cut slice of  
Jamón Ibérico Pata Negra de Bellota de Pedroches (Córdoba) at Madrid Fusión.

Slide show of Clemente Gómez cutting Jamón Ibérico Pata Negra de Bellota
de Pedroches (Córdoba) at Alimentaria 2010 in Barcelona in March.
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Clemente Gómez, Maestro Cortador de Jamones, when not slicing Pedroches hams at gastronomy fairs, can be reached at his 'day' job in Andalucía as owner of:

Supermercado Atlántida
1ª pista de La Barrosa
Chiclana (Cádiz)
956 494 164 - 615 326 637
clementegomezcortador@hotmail.es

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About Gerry Dawes

Writing, Photography, & Specialized Tours of Spain & Tour Advice

For custom-designed tours of Spain, organized and lead by Gerry Dawes, and custom-planned Spanish wine, food, cultural and photographic itineraries, send inquiries to gerrydawes@aol.com.  

I have planned and led tours for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Michael Lomonaco and Michael Chiarello and such personalities as baseball great Keith Hernandez and led on shorter excursions and have given detailed travel advice to many other well-known chefs and personalities such as Drew Nieporent, Norman Van Aken, Karen Page and Andrew Dornenberg, Christopher Gross, Rick Moonen, James Campbell Caruso and many others.
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“The American writer and town crier for all good Spanish things Gerry Dawes . . . the American connoisseur of all things Spanish . . .” Michael Paterniti, The Telling Room: A Tale of Love, Betrayal, Revenge and The World’s Greatest Piece of Cheese

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"Gerry Dawes, I can't thank you enough for opening up Spain to me." -- Michael Chiarello on Twitter. 

"Chiarello embarked on a crash course by traveling to Spain for 10 days in 2011 with Food Arts
contributing authority Gerry Dawes, a noted expert on Spanish food and wine.  Coqueta's (Chiarello's new restaurant at Pier Five, San Francisco) chef de cuisine, Ryan McIlwraith, later joined Dawes for his own two week excursion, as well. Sampling both old and new, they visited wineries and marketplaces, as well as some of Spain's most revered dining establishments, including the Michelin three-star Arzak, Etxebarri, the temple to live fire-grilling; Tickets, the playful Barcelona tapas bar run by Ferran Adrià and his brother, Albert; and ABaC, where Catalan cooking goes avant-garde." - - Carolyn Jung, Food Arts, May 2013.


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"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia...His adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections

 * * * * *
Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià. 

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés. ". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 
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Trailer-pilot for a reality television series 
on wine, gastronomy, culture and travel in Spain.

9/09/2018

Jewish Spain: The Incredible Remnants of Jewish Culture in the Old Jewish Quarters of Spain: Segovia, Toledo, Cordoba, Sevilla, Ribadavia (Galicia), Tudela (Navarra), Girona (Catalunya), Hervás (Cáceres)


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  Bronze symbol in the shape of a map of Spain with Hebrew lettering embedded in a street of the old Jewish quarter of Ribadavia (Ourense), Galicia. 
Photo by Gerry Dawes©2012; gerrydawes@aol.com 


 
Santa María la Blanca, now a Christian church, is the loveliest synagogue that I have seen in Spain.  Moorish Mudejar architecture under Jewish influence. Photo by Gerry Dawes©2008. gerrydawes@aol.com


Also named Santa María la Blanca, this church in Sevilla, began as a synagogue in 13th century and was later converted in a Christian church.
 

A Slide Show
All Photographs by Gerry Dawes©2016 
Absolutely no photographs may be used without prior written permission and credit.
__________________________________________________________________________________  
About Gerry Dawes

Dawes is Presidente-Jefe & Chairman of the Board, The Spanish Artisan Wine & Spirits Group - Gerry Dawes Selections

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.  

 In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009.
 

8/27/2018

Travels in Spain with Gerry Dawes: Specialized, Customized, Unforgettable Food, Wine & Cultural Trips Planned and Led by an Internationally Known Expert on Spain


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 Gerry Dawes drinking wine from a porrón at a the great traditional Catalan cuisine Restaurante Ibèric in Ullastret, Girona, Catalunya.

"In his nearly thirty years of wandering the back roads of Spain," Gerry Dawes has built up a much stronger bank of experiences than I had to rely on when I started writing Iberia. . . is adventures far exceeded mine in both width and depth..." -- James A. Michener, author of Iberia: Spanish Travels and Reflections




 My close friends, Mari Carmen Onrubia y her husband Manolo Esquivias
dancing Sevillanas in their caseta in the Feria de Sevilla.

A long-time insider, Gerry Dawes, a traveler in Spain for decades, leads travelers on unforgettable food, wine and cultural adventures in Spain. I put together customized trips for groups. You put together a group, I design, budget and lead the trip. I specialize in Spanish gastronomy (both modern and exceptional regional cuisine), wine (I am considered by many to be the American authority on Spanish wines), culture (historical sights, fiestas, art, etc.), back-country adventures (I have led 60 Minute television crews and numerous famous American chefs on Spanish adventures), Jewish Spain (one of my aficiones; beyond Sevilla, Toledo and Córdoba--Have you ever heard of Ribadavia, Hervás and Girona?) and more. And I can customize any trip to encompass several of my areas of expertise. 


 Lunch at Jardines Alberto in Granada, Commonwealth Club of California Taste of Spain Trip 2013.

Depending upon your financial resources, I can design and lead trips from couples and small groups of friends to larger groups such as those I led (twice) for the Commonwealth Club of California (25 people), graduates of the U. S. Air Force Academy (twice, 16 people each trip) and the Club Managers of America. 

Gerry Dawes, Tetsuya Wakuda, Rochelle Smith, Lidia Iaccarino, Janet Van Aken, the late Charlie Trotter, Norman Van Aken at Marisquería Rafa in Madrid on an outing I organized.
 
I have planned and/or led tours, outings, dinners and tapas crawls in Spain for such culinary stars as Chefs Thomas Keller, Mark Miller, Mark Kiffin, Norman Van Aken, Charlie Trotter, Michael Ginor, Rick Bayless, Michael Lomonaco, Tetsuya Wakuda, Rick Moonen, Christopher Gross, David Burke, Terrance Brennan, Michael Chiarello, Ryan McIlwraith; restaurateurs such as Danny Meyer, Drew Nieporent and Cindy Pawlcyn; culinary figures including Michael and Ariane Batterberry, Rozanne Gold, the late Peter Kump, Michael Whiteman, Tim Zagat, Jeffrey Steingarten, Colman Andrews, Andrew Dornenburg and Karen Page, John Sconzo, Ruth Reichl, Jim Poris and John Mariani; and such personalities as baseball great Keith Hernandez, Senator James Abourezk (D-SD) and I have given detailed travel advice to many other well-known chefs and personalities. 

Gerry Dawes and baseball great Keith Hernandez at the Alhambra in Granada, 2013.

Baseball great Keith Hernandez: “Gerry (Dawes) is one of the great, premiere Spanish wine experts and he does tours to Spain. I did one on my 60th Birthday four years ago. I went for a month to Spain with Gerry and had the most wonderful time. We went to all the right restaurants in Madrid, Sevilla, Sanlúcar de Barrameda, everywhere we had to go, Gerry put it together. We just had the most wonderful time, wined and dined. And that is what Gerry does.“

 With John Sconzo and his son L. J. outside Segovia on our jamón Ibérico tour of western and southern Spain.

“I have said this before and I’ll say it again, nobody knows Spain like Gerry Dawes. I sincerely doubt that there is another American, and very few, if any, Spaniards can approach, let alone surpass his knowledge of the people, food, wine and culture of Spain. He has been frequenting the depths, breadths and heights of the country as a second home for nearly fifty years, leaving no stone, and especially no wine, unturned during that time.” -- Wining and Dining Around Spain with Gerry Dawes: Part 1 (of a 6-part series) by John Sconzo, Docsconz: Musings on Food & Life (Sconzo has been on six trips to Spain with me.)

 My great friend Chef Javier Muñoz at his Palacio de Cibeles Restaurante overlooking the heart of downtown Madrid. 

Contact: gerrydawes@gmail.com

___________________________________________________  
 Gastronomy Blogs
 About Gerry Dawes

Gerry Dawes is the Producer and Program Host of Gerry Dawes & Friends, a weekly radio progam on WPWL 103.7 FM Pawling Public Radio in Pawling, New York.

  Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià. 

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 
 
Pilot for a reality television series on wine, gastronomy, culture and travel in Spain.
 

8/01/2018

Madrid Classics: Casa Lucio, Cava Baja Update on Lucio´s Birthday Today - Five Salvador Dalí Persistence of Memory Melting Watches



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Periodically I, Geraldo (one of my nicknames), rate restaurants or experiences in Spain with 1-5 Salvador Dalí Persistence of Memory Melting Watches. You will find my ratings at the top of some posts.  Casa Lucio has been upgraded to five of five on my Salvador Dalí Persistence of Memory Melting Watches
 
  
Lucio Blásquez with his Virgen del Rocio pendant. This photo was published with a calendar featuring some of Spain's top restaurants. Photo by Gerry Dawes©2009. gerrydawes@aol.com

Casa Lucio is one of my favorite restaurants in Madrid. It is one of Madrid's best known restaurants and reservations are hard to come by, but Lucio Blásquez, Mari (his daughter) and Javier (one of his sons) treat me like a long-lost family member when I show up and somehow manage to find me a table. 


This time I went with my friend Harold Heckle, an English journalist who lives in Madrid. For sometime I have been contemplating photographing all the waiters at Casa Lucio and tonight was the night. I photographed all of them, except for Jose Luís, who was ill, got their names, the towns the come from and years of service, along with photos of Mari, Javier and Fernando (the son who runs Los Huevos de Lucio, across the street).  Harold and I dined on huevos estrellados (fried potatoes with fried eggs "broken" over them); alubias con faisán (beans cooked with pheasant), a terrific solomillo (filet mignon) and arroz con leche with a caramelized crust, accompanied by a good bottle of Luís Cañas Rioja Tinto.

As usual, going to Casa Lucio was like coming home and after six months away from Madrid, it was long overdue.




Slide show of Casa Lucio's family and staff. 
_______________________________________________________________

About Gerry Dawes

Gerry Dawes's Spain: An Insider's Guide to Spanish Food, Wine, Culture and Travel


Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià.

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés.

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 


Mr. Dawes is currently working on a reality television series
on wine, gastronomy, culture and travel in Spain.

7/19/2018


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Cookbook Author Rozanne Gold on her Rozanne Gold blog on my Gazpacho a la Sevillana 



To my way of thinking, gazpacho is always lipstick red (chock full of the ripest tomatoes), jade green (Asian-style), or even bluish-purple (my playful take on a fruit soup made with blueberries and ginger.)  These can all be found in Radically Simple and they are a fabulous prelude to an end-of-summer meal.  But true gazpacho, according to Spanish food-and-wine maven, Gerry Dawes, has a kind of orange-red-coral hue.  Offered with a "lazy Susan" of garnishes -- fresh chopped tomatoes, red and green peppers, cucumbers, onion (or scallions -- not authentic), chopped egg, warm croutons, the base of the soup is rather smooth and made textural with these colorful add-ons.  Today, in Spain, says Gerry, "it has become a trend to add chopped Iberico ham" to the hit parade of toppings.  

Over the Labor Day weekend we enjoyed the fruits of Gerry's labor, as he showed us step-by-step how to make gazpacho, then regaled us with an authentic paella laden with shrimp, squid, two kinds of chorizo, rice awash in homemade fish stock, peas, and peppers -- all cooked in a huge paella pan set atop an outdoor grill.  The goal (and trick) is to get the bottom of the rice to form a nice caramelized crust (socarrat), that is both desirable and delicious. Gerry did. 

You should see him in the kitchen:  the culinary equivalent of a matador. Gerry Dawes was deemed by the late James Michener, to be the rightful heir to scribe the sequel to Michener's Iberia.  Known by many to be one of the leading experts on Spain's gastronomic scene -- both past and present -- he is the recipient of Spain's prestigious Premio Nacional de Gastronomia (National Gastronomy Award) in 2003 and is a familiar figure on Spain's restaurant circuit.  But as food and wine is part of history and culture, Gerry's vast knowledge of Spain, and his beautiful writing style earned him that opportunity by Michener himself.  

Gerry, however, is so busy entertaining friends, making gazpacho, and bringing famous chefs to Spain, that the reality of his novel still awaits.  Gerry has lived on-and-off in Spain for 30 years and his travel notebooks alone are worth stealing.  He was the first American journalist to write about Catalan star chef, Ferran Adria for FoodArts (they are now good friends).  According to Michael Batterberry, FoodArt's late beloved publisher and editor, "...That we were the first to introduce American readers to Ferran Adria in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish Table."  Whew.  I couldn't have said it better.

 So, it was Mr. Spain last weekend, who finally taught me the gospel-of-gazpacho.  No hot spices (the heat come from the garlic), the proper texture, the requisite color, and the most fabulous taste.   I took notes and you will find my approximation below.  His is the Gazpacho a la Sevilliana -- taught to him by his "Spanish mother" Maria Franco, the proprietress of Pension Santa Cruz located in the old Jewish quarter of Seville.  In the old days, it cost $1.00 a night and an extra .15 cents for a hot shower.  Gerry differentiated his Sevillana gazpacho from the more brick-colored, thicker, sauce-like salmorejo gazpachos of Córdoba, which are often served with strips of fried eggplant.
 
If you are ever planning a trip to Spain, you might want to hire Gerry to write your itinerary and fix-you-up with some of Spain's greatest chefs and restaurants, or follow Gerry Dawes's  Spain:  An Insider's Guide to Spanish Food, Wine, Culture and Travel, on his generous blog.   His photography is also award-winning.  www.gerrydawesspain.com

Gerry's Gazpacho Gerry says the base of gazpacho is primal -- water, vinegar, garlic and bread.
5 very large ripe tomatoes, cut into wedges 1-1/2 large cucumbers, peeled, seeded and chopped 1/4 cup vinegar (Gerry used 2 tablespoons white wine vinegar, 1 tablespoon sherry vinegar, and 1 tablespoon red wine vinegar) 4 ounces soft baguette, soaked in a bowl of 2 cups water for 20 minutes 1 cup chopped red peppers 1 cup chopped green peppers 1 cup chopped orange peppers 2 large cloves garlic 1/2 cup extra-virgin olive oil

Process everything in the food processor until smooth, including the water from the soaking bread.  Strain into a large bowl.  Process the remaining solids until very smooth and add to soup.   Chill until very cold.  Add salt to taste.   Garnish with remaining cucumber, chopped, chopped tomatoes, chopped peppers, chopped egg, chopped onion, and warm croutons.  Serves 6 to 8
_____________________________________________________  

 Gastronomy Blogs
 About Gerry Dawes

Gerry Dawes is the Producer and Program Host of Gerry Dawes & Friends, a weekly radio progam on WPWL 103.7 FM Pawling Public Radio in Pawling, New York.

  Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià. 

In December, 2009, Dawes was awarded the Food Arts Silver Spoon Award in a profile written by José Andrés

". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 
 
Pilot for a reality television series on wine, gastronomy, culture and travel in Spain.
 

7/18/2018

Arrós en paella with Calasparra rice from Murcia, shrimp, scallops, squid rings, chorizo, green beans, peas, red pepper "stars", Pimentón de Murcia and saffron



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Arrós en paella with Calasparra rice from Murcia, shrimp, scallops, squid rings, chorizo, green beans, peas, red pepper "stars," Pimentón de Murcia and azafrán (saffron)--yeh, we know it is overloaded with ingredients and yes, it's about the rice, Get over it. I had seven hungry paella lovers to feed! Paella after it came of the grill and prior to covering with a towel a few minutes before serving. Photo: Gerry Dawes©2011 / gerrydawes@aol.com. 

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Slide show on making the paella. 
__________________________________________________________________________
About Gerry Dawes  

Gerry Dawes was awarded Spain's prestigious Premio Nacional de Gastronomía (National Gastronomy Award) in 2003. He writes and speaks frequently on Spanish wine and gastronomy and leads gastronomy, wine and cultural tours to Spain. He was a finalist for the 2001 James Beard Foundation's Journalism Award for Best Magazine Writing on Wine, won The Cava Institute's First Prize for Journalism for his article on cava in 2004, was awarded the CineGourLand “Cinéfilos y Gourmets” (Cinephiles & Gourmets) prize in 2009 in Getxo (Vizcaya) and received the 2009 Association of Food Journalists Second Prize for Best Food Feature in a Magazine for his Food Arts article, a retrospective piece about Catalan star chef, Ferran Adrià. 


". . .That we were the first to introduce American readers to Ferran Adrià in 1997 and have ever since continued to bring you a blow-by-blow narrative of Spain's riveting ferment is chiefly due to our Spanish correspondent, Gerry "Mr. Spain" Dawes, the messianic wine and food journalist raised in Southern Illinois and possessor of a self-accumulated doctorate in the Spanish table. Gerry once again brings us up to the very minute. . ." - - Michael & Ariane Batterberry, Editor-in-Chief/Publisher and Founding Editor/Publisher, Food Arts, October 2009. 

 
Trailer for a proposed reality television series on wine, gastronomy, culture and travel in Spain.
 

7/16/2018

A Modern Version of Cordoban Classic Tomato-based Salmorejo at the Legendary Taberna Mesón Juan Peña

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At the legendary Taberna Juan Peña in Córdoba, the classic tomato-based salmorejo with Cordoban extra virgen olive oil, topped with hard-cooked egg and small bits of Spanish jamón Ibérico de bellota (from the D.O. Pedroches, Córdoba province), ham from free-range pata negra (black hoof breed) pigs fattened on acorns.  Juan's wife, Mari Carmen, makes theses salmorejos.  It was served with a sherry-like fino from Montilla-Moriles, a D.O. also from Córdoba province.  Berenjenas fritas, olive oil fried eggplant strips are often served with salmorejo as a sauce into which the eggplant strips are dipped.  Like the most exquisite French fries with the most exquisite ketchup you have ever eaten.  


At Taberna Juan Peña in Córdoba, two exceptionally good salmorejos, one tomato-based, the other white-and-green asparagus-based, both topped with hard-cooked egg and small strips of Spanish jamón Ibérico de bellota (from the D.O. Pedroches, Córdoba province), ham from free-range pata negra (black hoof breed) pigs fattened on acorns. Photos by Gerry Dawes©2009. Contact: gerrydawes@aol.com
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