Navajas

Navaja is the Spanish word for both a fighting knife and a razor clam. I’m more interested in the clams, which look like knives— about five inches long and very thin. Cook them as you would any other clam. They’re especially great prepared on a hot plancha!

— MARK

Unto

Unto is a cured pork belly product, sort of like the Spanish version of pancetta. We couldn’t seem to find it anywhere outside of Galicia. There it’s used as the base for caldo gallego and is why, I think, caldo gallego tastes better in Galicia than anywhere else in the world you might be served it.

— MARIO

Meet Mario!

Mario will be at NYC’s Apple Store in Soho on February 26, at 7pm. Stop by if you are in the area!

For more information:
Click Here

Mario and Gwyneth Cook with Oprah!

In case you missed it last fall, Mario and Gwyneth’s episode with Oprah will replay on Thursday, February 12th! In addition to an interview, Mario and Gwyneth cook some of the recipes featured on the show and in Spain…A Culinary Road Trip.

For more information:
http://www.oprah.com

Azafrán

Azafrán, or saffron, is one of the world’s most valuable spices. It’s distinctive floral smell and burnt orange color can’t be confused for anything else. It’s vital in many Spanish recipes, including paella. Fun fact: saffron is actually the stigma of bright lavender crocus flowers. Available at www.latienda.com

—CLAUDIA

Cortado

A cortado is a small, strong Spanish coffee with just a kiss of warm milk, no foam. With just a small spoonful of sugar, I can think of no better way to start the day.

—MARIO

RECIPE OF THE WEEK: MIGAS

This week, Mark and Claudia made migas, essentially Thanksgiving stuffing Spanish style, with Javier Muñoz. Note that it’ s very good served with eggs fried in olive oil.

Serves 6 as a side dish or tapa

6 cups coarse dried bread crumbs
½ cup olive oil www.latienda.com
6 garlic cloves, not peeled
½ pound Spanish chorizo, casings removed and cut into ½ inch dice www.latienda.com
½ pound pancetta in one piece, cut into ½ inch dice
A large bunch of grapes
6 Roasted Red Peppers, peeled, seeded, and cut into wide strips

Put the bread crumbs in a bowl, sprinkle with just enough water to moisten, and cover with damp paper towels. Set aside for 2 hours, or until the bread is evenly moistened. Heat the olive oil in a large skillet over medium–high heat. Add the garlic and stir until lightly browned and fragrant, 1 to 2 minutes. Add the chorizo and pancetta and cook, stirring, until the meat is lightly browned and starting to render its fat, about 8 minutes. Add the bread crumbs, mix thoroughly, and cook, stirring, until the crumbs are lightly browned. Serve with the grapes and roasted peppers (peel the garlic cloves if you like, or let your guests do it).

Bullboards

There are large billboards all over Spain shaped like bulls and painted black — huge silhouettes looming over the highways. It’s fun to count how many you pass on the long drives. We nicknamed them ‘bullboards.’

— CLAUDIA

Press Book

http://www.flickr.com/apps/slideshow/show.swf?v=63961

Create

CREATE will be airing the Spain… on the road Again marathon all day Saturday, Jan 10. Learn more – click here!

The Martha Stewart Show

Check out Mario and Martha Stewart talking about Spain… on the road Again!
Click Here

Almendras

Almendra is the Spanish word for “almond.” Most of Spain’s almonds go into turrón, a sweet, nougaty candy that’s consumed in huge quantities around Christmas. But almonds seem to always be around in Spain. They pop up, sprinkled with salt, at bars with your cocktails; they arrive in small bags on every Spanish flight; they are ground into all sorts of cakes and pastries; and they accompany most cheeses and fruits. They were also our “secret ingredient” for our Iron Chef–style cooking competition.

–GWYNETH

Menu del Día

One of Spain’s great eating traditions is the Menu del Día – the menu of the day. Most restaurants, even the smallest, most casual, run–of–the–mill places offer one. It’s almost always a three–course meal, with an option or two for each course. Typical offerings include fish soup, salads with olives and tuna, baked fish, rice dishes, roast chicken, ice cream and custards. Always affordable and reliable, the menu del día is a pleasant tradition, a good way to eat.

–MARK

Besugo

When I took Mark to a market in Madrid, we saw a fish called a ‘besugo’ and I started laughing. Mark was confused, so I explained that in Spain there’s a common expression called a “diálogo de besugos,” which is basically a nonsensical discussion where both parties can’t seem to understand each other. Apparently it has to do with the fish’s big–eyed appearance which seems to almost say: “what are you talking about??”

–CLAUDIA

RECIPE OF THE WEEK: MARIO’S AJO BLANCO

Ajo blanco is a very traditional version of gazpacho, but it isn’t as well known as its tomato–based sibling. It’s simple and extremely satisfying; a perfectly refreshing cold soup that celebrates almonds, the ‘secret ingredient’ for the cast’s Iron Chef–style cooking competition.

Serves 4
*1 cup blanched whole almonds
*2 garlic cloves, minced
*1/2 cup sherry vinegar
*4 ice cubes
*1 cup extra–virgin olive oil
*Sea salt
*20 seedless green grapes, halved
*Grated zest of 2 lemons

Put the almonds in a small saucepan, cover with cold water, and bring to a boil. Turn off the heat and let stand for 10 minutes, to soften slightly. Drain the almonds, transfer to a blender or food processor, and add the garlic, vinegar, and 4 cups cold water. Blend until smooth, about 1 minute. With the motor running, add the ice cubes, then add the olive oil in a slow, steady stream, blending until thoroughly combined. Season with salt, and refrigerate until chilled.

Divide the grapes and zest between two bowls, pour the soup over, and serve.