Our attempt at Geoffrey Zakarian's classic margarita with espelette recipe on a summer's evening.
You can find the piment d'Espelette here, and the full margarita recipe on the Food Network.
Donostia Foods mussels in escabeche and sardines in olive oil were enjoyed mightily at the pop-up pintxo bar put on by Chef Jefferson Alvarez and Txotx Basque Imports in Vancouver, BC.
Chef Jefferson Alvarez appeared on Global News to discuss the pop-up pintxo bar taking place in Vancouver on Friday night, featuring Donostia Foods ingredients.
A tin of octopus in olive oil, a sprinkling of piment d'Espelette, some aioli, a few greens and you have your sandwich.
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An easy tapa (with the aid of a food processor or blender), The asparagus and romesco sauce complement each other well. So well, in fact, people will taste this and say, "Wow... wow, this is good." Enjoy the impressed looks sent your way.
Total Time: 15-20 minutes.
for romesco sauce (servings: 1 1/2 cups)
1. Set aside the white asparagus. All you'll need to do with these is open the jar.
2. For the romesco sauce, pulse the first 8 ingredients in a food processor until finely chopped. Then, with the motor still slowly running, add the olive oil with the same slow determination and continue to process until as smooth as desired.
3. Spread the romesco sauce on a plate and place asparagus atop the sauce, or, serve atop slices of toast as you see above. Crackers also work, or those little packaged mini toasts. Really, whatever crunchy carbohydrate you might want to give a try will probably do well.
4. Eat.
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Recipe adapted from Bon Appetit.
Donostia Foods conservas, premium canned foods from Spain, as featured at the aptly named Donostia in New York, have made the Saveur 100 for 2015 at number 15. The annual guide is a collection of "inventive chefs, oddball ingredients, and ingenious tips" that are making the writers and editors glad to be eating and cooking today. As noted in the magazine:
The availability of top-quality Spanish conservas (preserved foods) is changing the way we think about canned ingredients. Restaurants like Donostia in New York City and Aatx in San Francisco are serving foods right from the tin -- and you should, too.
See more of the Saveur 100 in the Jan./Feb. issue and saveur.com.
