Some folks love fall’s change of scene, autumn colors, mushroom season, and football. Personally, I can’t get enough of summer’s sunny weather, fresh vegetables, and sipping rosé on the deck. But the arrival of Labor Day signals it’s time to turn the page. The cooler nights inspire heartier meals, such as Pork Chops with Piquillo Peppers and Wild Mushrooms (see recipe below from The Spanish Table cookbook). Foods such as these cry out for red wines, and we’ll be having an in-store wine tasting on Saturday (September 1) from 1 p.m. to 3:00 p.m. Come down to taste some spectacular under-$20.00 wines from France and Portugal.
Fabrique Delices Smoked Duck Breast is back in stock. Fully cooked, just slice and serve this lightly smoked meat. It’s excellent in a sandwich with Dijon mustard, cornichons and arugula, or serve it sliced on a charcuterie board. We also stock cornichons!
Click here to search an excellent parking website which locates inexpensive parking within walking distance of your destination. In most cases, the cost is similiar to, or less than the cost of street parking!
Pork Chops with Piquillo Peppers and Wild Mushrooms (Serves 2)
4 bone-in pork chops
1/2 cup Spanish Olive Oil
1 jar Piquillo pepper strips, drained, juice reserved
1 tablespoon minced garlic
1/2 pound wild mushrooms such as Chanterelles (dried or fresh)
1/2 cup Amontillado sherry
Preheat oven to 275 degrees and pour a glass of sherry for the cook and any observers.
Heat 1/4 cup olive oil in a large, 32 cm cazuela.
When oil is hot, sear the chops on both sides.
When the chops are quite brown, put them on a heat proof platter in the oven.
Add the garlic to the cazuela and sauté.
Using a slotted spoon, removed from cazuela.
Add remaining 1/2 cup olive oil and sauté mushrooms. Add more oil if necessary.
When mushrooms are cooked, remove from cazuela.
Remove platter from oven.
Drain any liquid which has accumulated on the platter under the chops into the cazuela.
Place piquillos alongside chops on platter. Top chops with mushrooms.
De-glaze cazuela with 1/2 cup sherry adding reserved piquillo pepper juice.
When this sauce has reduced by 1/2, pour over chops and serve.
Have a great holiday weekend! Sharon, Frances, Mercedes