Dining outdoors is one of summer’s pleasures. Whether you are camping, eating in a flower garden or at the beach, we’re here to help you eat well, no matter where you are. A delicious spin on tuna salad that never disappoints is Piquillo Peppers Stuffed With Tuna Salad, from The Spanish Table cookbook. Quick to prepare and easy to transport, this protein-rich dish is stellar! All of the essential ingredients are available here, so make a quick stop at Paris Madrid Grocery before heading outdoors. See recipe below. (We also stock Ortiz Piquillo Peppers stuffed with Bonito Tuna del Norte, if you don’t have time to make them).
We’ve got a pallet of Spanish foods arriving Friday, afternoon, August 11. Stop in after lunch to pick up chorizo, butifarra or chistorra sausages for weekend grilling, and other Spanish ingredients.
Summer Red Wines
Our wine tasting group paired grilled salmon with red wines last weekend, and the results were eye-opening! We always bag up the wines and taste them blind, to prevent any preconceptions and add suspense.
Cabriz Colheita Seleccionada Dão, Portugal 2014 ($9.99) was the overwhelming favorite. A blend of Alfrocheiro, Tinta Roriz (Tempranillo) and Touriga Nacional, it offered up a depth of black fruit with spicy notes. Balanced and lifted with silky tannins, the acidity in the wine was excellent with rich salmon.
Comte de Monspet Vielles Vignes Brouilly 2014 ($17.99) was another excellent match for the salmon. A Cru Beaujolais made of 100% Gamay, this is a light-bodied red. Delicate cherry fruit notes have soft tannins, making this easy and fun to drink on a summer night. Earthy notes with plenty of acidity were excellent with salmon.
COME TRY THESE NEW CHEESES
Tomme de Savoie $16.99/lb
Hailing from the mountainous French Savoie, this tomme cheese is made from raw cow’s milk, by farmstead cheesemakers in the region. We love its creamy, semi-soft texture and nutty, sweet lactic flavors! Tomme de Savoie is a true French classic, and this wheel is a superb example! Enjoy this with light red wines, such as Beaujolais.
We plucked this beautiful cheese straight off the cheese truck! A goat’s milk cheese from Spain, Ferrus packs a ton of flavor! Notes of truffles, salted butter, and cream come to mind. The rectangular, ash-covered log has a dense, almost chalky texture, yet retains a creamy mouthfeel. This is a must try for goat cheese lovers!
PIQUILLO PEPPERS STUFFED WITH TUNA SALAD (Makes 18 tapas portions):
1 can Bajamar Piquillo Peppers from Navarra (390 grams), drained
1 can Conserveira Portuguese tuna packed in Olive Oil (385 grams), drained
2 tablespoons Chopped green olives and/or caperberries
½ teaspoon Sherry Vinegar
⅓ cup Mayonnaise, or Ferrer All I Olli (garlic mayonnaise)
1/4 cup chopped parsley
Mix the last four ingredients. Drain the piquillo peppers, then holding them point down in the circle formed with your thumb and forefinger, use a small spoon to fill them with the stuffing mixture. Top with All i Olli, if desired and sprinkle chopped parsley on top.
Stuffing variations: For extra depth, use Ybarra anchovy-filled olives. For a touch of sunshine, use Spanish Table lemon-stuffed olives. If you’ve got cucumbers, finely chop 1/4 cup and add to the stuffing mix. The stuffed peppers can be served on baguettes, to make them easier to eat.