The Spanish Table The Spanish Table² The Spanish Table³ 1427 Western Ave 1814 San Pablo Ave 109 North Guadalupe St Seattle, WA 98101 Berkeley, CA 94702 Santa Fe, New Mexico 87501 (206) 682-2827 (510) 548-1383 (505) 986-0243 [email protected] [email protected] [email protected] Cooking with Sherry

PORK CHOPS WITH PIQUILLO PEPPERS & WILD MUSHROOMS SALMON FILLET GLAZED WITH PEDRO XIMENEZ When you drive through Navarra in the fall, you can smell Piquillo peppers The sweetness of the PX sherry marinade compliments the natural oils of the roasting. You can even stop alongside the road and buy some peppers and roast Salmon. Serves two: them on the portable roasters the vendors set up. Then your car will be filled with the rich aroma of the harvest for the rest of your drive. Serves two: 2 fillets Salmon ½ tb Garlic, minced 4 Pork Chops, bone in 2 tbs Spanish olive oil ½ cup Spanish olive oil ¼ cup Pedro Ximenez sherry 1 jar Piquillo pepper strips, drained, juice reserved 1 tb Minced purple garlic Slowly saute minced garlic in olive oil over low heat until soft. Increase heat, add ½ lb Wild mushrooms such as Chanterelles Pedro Ximenez and reduce by ½. Remove from heat and use a brush to coat ½ cup Amontillado sherry Salmon fillets with the reduced sauce. Bake or broil fillets and serve.

Preheat oven to 275º and pour a glass of sherry for the cook and any observers. PEARS POACHED IN CREAM SHERRY Heat 1/4 cup olive oil in a large frying pan When oil is hot, sear the chops on both sides. When the chops are quite brown, place them on a heat-poof platter in the Ripe Autumn pears combined with the unique scent and flavor of Jerez (sherry) is oven. a perfect end to a meal. Each pear makes two desserts. This recipe is even better if the pears are poached in advance and left in the refrigerator to marinate Add the garlic to the pan and saute. When garlic is soft, add Piquillo pepper strips in the poaching liquid for a day or two. Choose ripe pears, it’s usually better to and saute. Use a slotted spoon, remove from pan. Add remaining ½ cup olive oil buy them in advance and let them ripen in your kitchen. and saute mushrooms. Add more oil if necessary. When mushrooms are cooked, remove from pan. Peel the pears, then cut each in half and remove the core. Cover the pear halves with cream sherry and add two tablespoons of honey per pear. Bring to a Remove platter from oven, draining any liquid which has accumulated on the boil, reduce heat and simmer for 50 minutes, or until pears soften. platter of chops into frying pan, and place Piquillos alongside chops on platter. Top with mushrooms. Deglaze frying pan with ½ cup sherry adding reserved Piquillo Remove pears from poaching liquid. Bring the liquid to a brisk boil and reduce it to pepper juice. When this sauce has reduced by ½, pour over chops and serve. a of it’s original volume. Pour a large spoonful of the liquid over each pear half and top with whipped cream. Wine: Another glass of sherry can be served with the meal or you could open a red from Navarra such as the Ochoa Tempranillo. For that matter, one Wine: Serve a chilled sweet wine like Casta Diva Moscatel which adds a larger of the huge Priorat wines, such as Les Terrases, would taste great with dimension of flavors as your guests relax after dinner. this dish. AMONTILLADO & CHICKEN PAELLA WITH CHORIZO LEMON SCALLOPS WITH AMONTILLADO SHERRY Our ex-Wine Manager, James Hondros and his wife Amy serves this with chorizo Serves two: bread pudding at their restaurant, EVA, in Seattle’s Latona neighborhood near Green Lake. 1 lb Sea Scallops 2 cloves Garlic, minced After tasting it, we got the idea to turn her recipe into a Paella for four: 2 tbs Spanish olive oil Flour, salt & pepper ¼ cup Spanish olive oil 1 Lemon, zest & juice 4 Chicken thighs ¼ cup Barbadillo Amontillado Sherry 2 links Amaia Homestyle Chorizo 1 Large onion, chopped 1 tb Garlic, minced Saute garlic in olive oil until soft. Dust scallops lightly with flour, salt & 2 cups Spanish short-grain rice like Bomba pepper. Add to garlic & oil and saute for another 2 minutes without 1 cup Barbadillo Amontillado Sherry stirring. Sprinkle lemon zest on top. Turn scallops over, cook additional 2 3 cups Chicken stock minutes. Add Amontillado sherry. Remove scallops with a slotted spoon to heated serving plate. Deglaze the pan with lemon juice. Reduce Heat the olive oil in a Paella pan and brown the chicken. Add onions and liquid by ½ and drizzle over scallops. saute until wilted. Add garlic and cook another minute or two. Add chorizo and cook until fat is released. Add rice and stir to coat. Add FIDEO PASTA & SMOKED SALMON IN OLOROSO CREAM sherry. Bring to a boil, when Amontillado is absorbed by the rice, add SAUCE chicken stock, reduce heat and simmer until rice is done 20-25 minutes The rich, woodsy taste of smoked salmon marries with the oak-aged Dry while you enjoy a glass of Viña Arana from Rioja Alta! Oloroso Sherry in this sinfully opulent sauce. You don’t really taste the SALMON & PIQUILLO PEPPERS garlic, it just adds an underlying complexity to the salmon-dominated The Pacific Northwest is Salmon country and we often have left-over sauce with the subtle hint of Oloroso Sherry expanding the theme. The Salmon. When we do, this is one of our favorite ways to use it up. This salmon is usually salty enough that you won’t need to add any additional is one of those dishes that takes less than thirty minutes, start-to-finish. seasoning.

½ lb Cooked Salmon ½ lb Wood smoked salmon 1 jar Piquillo pepper strips marinated in olive oil and garlic ¼ tsp Garlic, minced ½ cup East India Solera cream sherry ¼ cup Barbadillo Dry Oloroso sherry ¼ tsp Spanish saffron threads ½ pint Whipping cream ½ pint Cream ½ lb Fideo pasta ½ lb Fideo pasta ¼ tsp Spanish sea salt

Place the saffron thread in a small pan heat until hot, add cream sherry. Bring water to a boil, add salt and pasta. While the pasta is cooking, When sherry foams, turn off heat and reserve. Bring large pan of water separate the Salmon into flakes and put into a saute pan large enough to to a boil and add pasta. While pasta is cooking, heat the Piquillo strips in hold the pasta with the garlic. Heat through, giving the pan an occasional a large frying pan, add Salmon, add cream then add saffron-sherry liquid shake to avoid scorching. When hot, add Oloroso Sherry and reduce by Drain pasta and add to mixture. Toss pasta and sauce and serve with a ½. Add whipping cream and heat until it froths. Drain pasta and add to mixed green salad and a glass of Ribera del Duero wine such as pan. Toss until pasta is well coated, then serve. Condado de Haza.