Tomorrow, Saturday April 22 is Paris-Madrid Grocery’s in-house tasting of sherries aged under flor. Below are the sherries we’ll be pouring from 1:30 p.m. to 3:30 p.m. The cost is $5.00 per person. Stop in and explore the complexities of dry sherry, which pair wonderfully with all kinds of foods, especially seafood and Jamón Serrano.
Tio Pepe Palomino Fino ($29.99)
La Cigarrera Manzanilla ($16.99/375 ml)
El Maestro Sierra Fino ($19.99/375 ml)
Hidalgo Pastrana Manzanilla Pasada en Rama ($33.00)
Valdespino Tio Diego Amontillado ($24.99)
Lustau Almacenista Obregon Amontillado del Puerto ($36.00/500 ml)
Photo courtesy of www.visit-andalucia.com
In Sevilla Spain the Feria de Abril opens Sunday April 23. The Feria is an explosion of gorgeous Sevillan women and girls dressed in flamenco dresses, men and boys wearing suits and hats, riding horses or driving carriages. Sevillana music and dancing are everywhere and sherry is the drink of choice. Spring is sherry season!
These Spanish products are back in stock:
Jamón bones for soups & stews
Fabada meat kits
Spanish Bacon
Fuet Catalan-style salami
New – Grated Tomato – olive oil spread for Pan de Tomate Just like the spread served at breakfast buffets in Spain
Dry Pocha Beans
Torres Potato Chip flavors truffle, paprika, and fried egg
Truffle Brie cheese
Spanish-style Tuna Empanada (serves 4 as main course; 8 as appetizer)
A pie crust filled with tuna deliciousness is simple and fast to make if using a ready-made Pillsbury pie crust. Or make your own crust if you have the time and patience.
Two tins of tuna packed in olive oil (drain off most of oil) Albo or Matiz brand Bonito del Norte recommended
1 jar Spanish Table lemon-stuffed olives, sliced in half
1 Jar Spanish red pepper strips, P. Listo brand is best
1/2 – 1 jar Matiz sofrito or Fredesvinto Tomate Frito, quantity to taste
4 chopped hard boiled eggs
2 pie crusts
Mix tuna, olives, chopped eggs and roasted pepper strips together and spread over one pie crust
Top with sofrito sauce
Cover with second pie crust and crimp edge to seal
Bake for 30 to 40 minutes in 400 degree convection oven until crust is golden brown
Serve immediately