Redondo Jamon legSpecial price on a bone-in, whole leg of Spanish Jamón Serrano.  Just one ham is available, and $398.00 gets you a 16 1/2 pound Redondo Iglesias brand Jamón Serrano.  Imagine what a stunningly delicious addition these thin slices of Jamón will make at weddings, family reunions or large paella parties.  Between Washington State’s planned reopening by mid-endJune and the CDC’s findings that fully vaccinated people have a low risk of contracting Coronavirus, let us help you plan celebrations!

Jose Gourmet dishesIndividual ceramic serving dishes with sardine design, multiple colors – Tinned fish producer Jose Gourmet has partnered with a ceramist to make these festive 3″ x 5″ dishes.  Made in Portugal, they are the perfect size for individual servings of fish salads, Gildas (boquerones, piparras and olives on a toothpick), or ceviche.   They also make stylish serving dishes for nuts, dried fruit, olives, or other tapas.

Hermanos VinagreClay cooking platters from Hermanos Vinagre:  Cook and serve on these rectangular terracotta platters.  We’ve been baking salmon and halibut fillets on the large platters and the results are stunning!  Use in the oven or microwave to warm leftovers or bake fish, vegetables, or other dishes.  Serve right from these attractive dishes then clean in the dishwasher!   Soak in water for 60 minutes before first use.
16cm x 13cm (7″ x 5″) rectangular  $5.99
24cm X 15 cm (9″ x 6″) rectangular $7.99
36 cm x 22 cm (14″ x 9″) rectangular $14.99

Fermin Iberico Bellota SolomilloFermin uncured, frozen Iberico de Bellota Solomillo, Pluma and Secreto are back in stock.   Portioned, vacuum packed, and frozen in Spain, they are stored in our freezer case.   To serve, thaw and season with salt and pepper, then cook to rare or medium-rare and serve.  Do not cook more than medium-rare to preserve the juicy, buttery texture and incomparable flavor of this acorn-fed Iberico pig.  Portion size varies from approximately 12 ounces to 20 ounces.  Great for cooking on the barbeque.

Chateaumar roseChâteaumar Côtes-du-Rhône Perle de Rosé 2020 ($17.99)  85% Grenache, 15% Mourvèdre, aged 6 months in stainless steel tanks.  More robust than the rosés of nearby Provence, Perle de Rosé’s vibrant acidity makes it one of our favorites.   A nose of macerated strawberries, raspberries, and peaches, with a faint earthy and peppery base, comes together with a fresh clay minerality on the soft, round, and slightly weighty palate. Well-integrated ripe cherry skin acidity is key in retaining this sturdy rosé’s balance and freshness, making it a fine companion for richer foods like grilled lamb loin chops, burgers, spicy sausages, fresh tomato sauced pastas, and mezze platters.

Moulin de Gassac roseMoulin de Gassac Guilhem rose 2020 Pays D’Hérault  ($13.99)  55% Syrah, 45% Grenache. This delightful salmon-pink wine is produced using the traditional saignée process. After macerating on the skins for approximately 10 hours, the juice is then pumped off and fermented in temperature-controlled, stainless steel tanks. Aromatics of strawberries and crushed red fruit leap from the glass. In the mouth, it is fresh with excellent acidity, some mineral components and good length. Very food friendly, it is a great companion to just about anything you want to throw at it.

Rolet Arbois PoulsardDomaine Rolet Poulsard Vielles Vignes, Arbois 2016 ($23.99) Wines made with the Poulsard grape are rarely seen here but they are worth searching for. Poulsard is native to the high-elevation Jura region of France; Domaine Rolet’s 50-year old+ vineyards are located at about 1300 feet in elevation.  The grapes are fermented with native yeast and aged in foudre.   With a striking pale red color, it is as light on the palate as the color suggests.  With aromas of currants and red cherry, it is  bright and lively on the palate.  Very textured and smooth, it is beautifully balanced and delicate.  This is a wine that can be sipped on its own or pair it with grilled salmon.

salmon with olivadaSalmon baked with olivada and breadcrumbs
Steve slathered olivada (black olive paste) on salmon the other night, topped the fillet with garlic-parsley breadcrumbs and baked in the oven on a Hermanos Vinagre cooking platter.  The flavor combination was terrific, and it’s a quick weeknight meal.
The following recipe serves 2-3 people.

Preheat oven to 350 degrees.

1 pound salmon fillet, rinsed and dried
1/2 – 3/4 cup Olivada (black olive spread)
6 tablespoons Spanish EVOO
1 cup breadcrumbs
1/4 cup chopped parsley
1-2 cloves garlic, minced
No salt!  The olivada will provide enough salt.

In a saute pan, warm 4 tablespoons olive oil, then cook the garlic for a minute or two until it softens.  Add breadcrumbs and parsley, toss all together on medium-low heat until everything is combined.
With a pastry brush or knife, spread a thin layer of Olivada on top of salmon fillet, then sprinkle the breadcrumb mixture over the layer of Olivada.  Brush 2 tablespoons of olive oil over a Hermanos Vinagre cooking platter, place fish on top and bake in the oven for 10-20 minutes until done to your preference.