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jerryking : jamón_ibérico   9

Cava: Novelty hasn’t worn at convivial Toronto midtown tapas spot - The Globe and Mail
The Globe and Mail
Published Friday, Aug. 14, 2015

The “supergilda” pincho here is magnificent, a stacked composition of tomato-smeared toast and of olives wrapped in anchovies, with a whole fat sardine fillet that’s rich and clean and luxuriously fatty, that’s been seared to honeyed sweetness and then pickled overnight.

Cava’s famed fried eggplant, too, delivers as much of a flavour jolt as it ever has. The flesh is deep fried to crisp-sweet and oozy, set in a dish of super-tart tomatillo salsa. It arrives under shavings of dried tuna belly that dance and wave in the rising steam and taste like maritime jerky. The dish isn’t Spanish, exactly: It is also Japanese izakaya food, with assists from South America. Cava is Spanish at heart, but it has always played hard against type.

We had fried, creamy-centred artichokes one night that took me to Rome, except in Rome I didn’t eat fried artichokes anywhere near as good as this. Cava’s ceviche (hello, Peru!) is a masterwork of judgment. The balance, the seasoning, the textures are all exactly right.

And as always, there are simple pleasures to please any crowd: There’s Iberico ham at the bar, and avocado toasts with herring roe, and the signature, twice-cooked papas fritas that come in a paper cone, with a dish of properly smoky paprika aioli.

The soup special recently was a bowl of genius: It was a bisque, made from lobster and white fish, taut with sweet-acid tension and the tastes of anise and herbs and deep-sea minerality. It was French, not Spanish, but you’d be a fool to complain.
restaurants  restaurant_reviews  Chris_Nuttall-Smith  midtown  Spanish  hams  pork  jamón_ibérico  Spain  cured_and_smoked  tapas  Toronto 
august 2015 by jerryking
El Celler de Can Roca
November 2013 | RoB Magazine |

When is the last time you had Thai delivery—an hour ago? Now, when is the last time you had life-changing food? We're talking a meal that blurs all notion of time and space. sends the eyeballs back into their cavities and evokes distant reference points for greatness. like mom's apple pie. Never? It's time to book a table at El Celler de Can Roca. There. you can feast on crackling Iberian suckling pig prepared with Riesling and zingcd with orange. mango, melon. beetroot and black garlic. Or perhaps grilled king prawn paired with succulent head iuice and seaweed; and in the surrealist spirit of René Magritte. caramelized olivcs stuffed with anchovies served on the branches of a miniature olive tree. The place is owned by the dashing Roca brothers: loan is the chef. loscp the sommelier. and lordi the pétissier. A staff ot'30 in the kitchen caters to 50 patrons. But beware: The reservation list is backed up for a year. Five-course, twodesserr tasting menu starts at 140 euros.
restaurants  Spain  travel  jamón_ibérico  Catalan  life-changing 
october 2013 by jerryking
Jamón It Up, Legitimately: Get Iberian Ham in the U.S. -
April 6, 2013 | WSJ | By KATY MCLAUGHLIN.

Now we can get Spain's most swooned-over pork stateside—and know it's the real thing
hams  pork  jamón_ibérico  Spain  cured_and_smoked  Spanish  prosciutto 
april 2013 by jerryking
Ibérico Pork Makes Its Way Into American Home Kitchens -
Published: April 17, 2012

Call it the other red meat. Uncured cuts of pork from Spanish Ibérico pigs, the same ones that forage for acorns and become some of the finest hams on the planet, are now being sold online in the United States, by Wagshal’s in Washington; La Tienda in Williamsburg, Va.; and Nicky USA in Portland, Ore.
jamón_ibérico  pork  hams  Spanish 
april 2012 by jerryking
The Most Delicious Ham in the World
January/February 2005 issue | Departures | By Arthur Lubow.
pork  cured_and_smoked  jamón_ibérico  jamón_serrano  hams 
january 2010 by jerryking Food
November 27, 2008 at 5:31 PM EST by ERIC VELLAND

Cheese Ham
food  cheese  hams  jamón_ibérico 
february 2009 by jerryking
Jamón, Jamón
June 27, 2008 Report on Business Magazine article by Sasha Chapman on high end hams and pairing combinations.
food  pork  meat  Sasha_Chapman  cured_and_smoked  hams  high-end  jamón_ibérico  jamón_serrano 
january 2009 by jerryking

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