"Out of Spain's new? It's wonderful!" Many friends tell me.
Well, no, actually it is not. Yes I admit the weather makes a nice change of precipitation gloomy North West England and I have some good friends, where I worked in Spain, but at the end of the day is not a party is a job.
Wearing a suit and tie in a trip on a plane full of tourists in Alicante is quite depressing, but then a taxi to the factory, a full day of work in aair conditioning, office, followed by taxi to the hotel. Back at the factory in the morning, another day, etc. etc. ... .. The picture? Which now has to do with it?
The grace of salvation for me is food. Foods of Spain ranks up there with the Italian for me, because it relies on fresh ingredients and simple cooking process. The only difference is the array of snack bars - Tapas.
Thanks to the simplicity of cooking and variety,tapas lend themselves well to the smoker and barbecue have found their way into my web pages free barbecue recipes. Every day I try a new bar, tapas, once again, ask the bartender as he prepared himself, then his fist on the laptop at home during the flight . Perhaps there is an increase in business after all.
The word tapas (plural) from the word tapa means a cover. Bars and bodegas of Andalucia, in the days before air conditioning, provide a bartender used to cover itsglass of sherry client to stop the flies Getting in was not long before the bartender would put a little 'bread for the tapa is where evolution has begun tapas.
Tapas are appetizers technically designed to be consumed at the bar with a drink before going home for lunch, main course and a nap. The tapas revolution now means that are available all hours and many can be consumed at the same time to make a meal in itself and that is whatmakes it ideal for tapas grill.
Some did not need some 'adjustment and take such Esgarrat bacalao (salted cod) and roasted peppers in olive oil. The sweetness of the peppers combines with the salt cod to produce a wonderful combination of flavors. Sharing a flat with friends and dip bread in oil - fantastic on a hot summer day!
Preparation Esgarrat take time (one week) and uses two basic techniques of barbecuesmoking, curing and then the fire roasting Here's how.
Take 6 ounces or 150 grams of fillet of cod loin (skin) and placed in a polyethylene bag with two tablespoons of salt. Seal the bag and tossed into the refrigerator for a week. The days of consumption, remove the fillets of cod in the cod, rinse under running water and slice thinly as you would smoked salmon. Bacalao technique should be the dry air, but I find that the above process more than adequate and certainly the best I canachieve in a very wet maritime, United Kingdom.
When the grill is hot, place two red peppers on the smoker grill and roast until skin is black and blistered and the flesh is soft. When finished, place peppers in a polyethylene bag, seal and let cool. Cool, remove peppers from bag and remove the black skin and you'll be left with a nice sweet pepper that is ready to cut. Cut into strips, put them in a shallow dish withcod and throat in olive oil - a fact, given the right time to let the flavors blend and you're ready to serve.
Esgarrat Enjoy, enjoy what's left of summer and I'll be back for some other Spanish culinary adventures in the fall.
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