RECIPE OF THE WEEK: MIGAS (FROM EPISODE 1)
Serves 6 as a side dish or tapa
- 6 cups coarse dried bread crumbs
- 1/3 cup olive oil
- 6 garlic cloves, not peeled
- 1/2 pound Spanish chorizo, casings removed and cut into 1/2-inch dice
- 1/2 pound pancetta in one piece, cut into 1/2-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).
Mario’s Mac & CheesePosted Tuesday, May 28, 2013
Road Trip Diaries
“Mark and I got up early, very early, to check out Mercamadrid. It is a pretty unbelievable market. It is huge and industrial and there are different buildings for each food group. We have come mainly to see the fish, but first we need a little pick-us-up, so we stop at the workers cafeteria. It looks like a church basement, littered with napkins and sugar packets. It is smoky and the only light is fluorescent. Since it is about 6 a.m., most of the men, and everyone, it seems, is a man, are having a shot or two of orujo (Spanish version of grappa) or brandy to end their day. We have café cortados in glass tumblers and a couple of cold, greasy churros.” – MARIOPosted Tuesday, May 21, 2013
Launch Party in New York
Photo: Hal Horowitz
On September 21st, the cast and friends of “Spain… on the road Again” celebrated the launch of the series at the Queen Sofia Institute in New York.
SEE RED CARPET INTERVIEWS
http://www.youtube.com/watch?v=mAN5w1e2n3UPosted Tuesday, May 14, 2013
How the Foodie Foursome Came Together!Posted Tuesday, May 7, 2013
Series Premiere PreviewPosted Tuesday, April 30, 2013
TVGuide.com shows you how you can catch episodes of Spain… on the road Again
Check out our TV Schedule Page
Series TrailerPosted Tuesday, April 23, 2013
Check out our Media page for New Clips NOT seen on TV which are uploaded regularly on www.spainontheroadagain.comPosted Tuesday, April 16, 2013
This is the first of many blog entries that will be posted daily on SpainontheroadAgain.com, where my fellow travelers (Gwyneth Paltrow, Mark Bittman, and Claudia Bassols) and I will post special notes from the road.
We’ll show you behind-the-scenes, info about the crew, insider travel tips, and share fun memories like what music we listened to in the car and what we packed in our suitcases. We’ll also keep you updated on special events and news.
Be sure to stop by again…and again.
-MARIOPosted Tuesday, April 9, 2013
STAY ON THE ROAD…AGAIN…AND AGAIN!
Pre-order Spain: A Culinary Road Trip, the companion book to Spain…on the road Again. Gwyneth Paltrow, Mario Batali, Mark Bittman and Claudia Bassols take the ultimate road trip adventure, showcasing the pleasures of Spain, the country’s regional cuisine, art, history, and culture, as it’s never been seen before. Hundreds of gorgeous and candid photos, anecdotes, and more than seventy recipes from Mario appear in this scrapbook of the dream vacation through Spain. (SHIPPING IN OCTOBER)Posted Tuesday, April 2, 2013
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).Posted Tuesday, March 26, 2013
Gourmand World Cookbook Awards
We are pleased to announce that Spain…A Culinary Road Trip has been nominated for the Gourmand World Cookbook Awards!
The Gourmand World Cookbook Awards was founded in 1995 by Edouard Cointreu. The Ceremony will be held in France in February and hundreds of publishers, authors, chefs and journalists take part in these events.
Stay tuned to www.spainontheroadagain.com for the results!
Spain…A Culinary Road Trip is available through this site for $24.95.
Also available is the Book and DVD Combo for $49.95.
Golfing…on the road Again…and Again
Spain has some of the most beautiful golf courses in Europe. I was sure to bring my clubs with me and was lucky to swing them in Galicia, Castilla y León and Valencia. Unfortunately I never got to play in Mallorca on this trip – but it’s got some of my favorite courses. Next time on the road…again.
–MARIOPosted Tuesday, March 12, 2013