photo by North Fork Oysters
Pintxo fans in and around Greenport, NY rejoice: Spain is coming to you tonight (May 26), via North Fork Oysters.
Celebrate the end of this week's walk, drive, train or jitney ride with our version of the famed pintxo bars of our neighbors across the sea. We will sweep away the stools and make plenty of room for people to find a bite or two, or three, or.... no tickets, no reservations, no menu. Point, snack, slurp, sip. We will just count up the skewers at the end! Starting at 7pm on Friday we'll spread the counter with a dizzying array of skewered small bites, pour crisp cold wines and beers and wash away the week together! Of course our shuckers will be opening the finest our bays have to offer!
Click here for further information.
Donostia-San Sebastián, Spain is a beautiful place full of beautiful food and beautiful people. You don't have to take our word for it. You can take our photos for it.
Bonito del Norte tuna, Cantabrian anchovies, piment d'Espelette, and extra virgin olive oil. All in one bread-less montadito. Dynamite stuff, really.
The best part? Takes roughly zero time to prepare. The almost best part? 80% of the ingredients are availabe right here, at donostiafoods.com.
Ingredients used and available on this very website:
For additional recipes and serving suggestions for Spanish conservas, please see our aptly named Recipes & Serving Suggestions page.
Perambulate the Parte Vieja of Donostia-San Sebastián and sample the pintxos with Tom Mullen, writing for Forbes Magazine.
“There are three secrets to making a good pintxo,” Juan Mari explained. “It must be easy to make, have excellent taste—filled with flavors, and also be elegant.”
A collection of Spanish seafood conservas serving suggestions sure to delight. Spain maintains a tradition of preserving some of the finest examples of Cantabrian anchovies, mussels, sardines, octopus, and more. The suggestions below are but a small example of that tradition, put forth in pintxo form.
For additional serving suggestions, see our aptly titled recipes and serving suggestions page.
Sauce vierge is French, but there's no reason not to incorporate it into tapas and pintxos. International cooperation is good, for both diplomacy and food.
The sauce itself is simple, straightforward, and flavorful; and has a thousand variations. At the heart is a combination of olive oil, chopped tomatoes, lemon juice, and basil. What you see pictured includes shallots, salt, and pepper. You might also include parsley, chives, capers, coriander, tarragon, chervil, or some other unmentioned herb or spice. Experiment. Make something new. Unheated, you'll have it ready at a moment's notice (some recipes call for heating, like this one from the New York Times; to each his own).
Often served with shellfish or other seafood, it's difficult to go wrong with how you use sauce vierge. Above, you see white asparagus. Below, you see octopus in olive oil. Both are excellent options. You might consider it with Bonito del Norte tuna or piquillo peppers or sardines; you have options. However you choose to serve it, you'll be sure to enjoy the results.
