Gazpacho Andaluz (Soup)

Ingredients:
5 Plum tomato peeled and seeded
2 Red bell peppers, cored and seeded
1 Garlic cloves, minced
1 Cucumber, halved seeded, and peeled
4 Tablespoon of olive oil
1 Teaspoons freshly ground black pepper
1 Slider bread
1/2 Tablespoon salt

Preparation
Processed the tomatos, the cucumber and the red bell peppers, during five seconds, then add the garlic, bread, salt, vinegar, mix well and pass through the strainer.
The longer gazpacho sits, the more the flavors develop and the colder the better.
You can serve in a bowl.

Red or White? The big difference.

How often when choosing wine, we hear someone say “I just drink red”, or “White makes my head hurt,” or “Pink is for women.” These phrases are just a few examples of the relationship of many consumers with wine. And who would be encouraged to disqualify them? If above all, each one owns what they like most.
Diversity is what fascinates me about the world of wine. It is so subjective that the first thing that comes to me is respect for the choice of the other, whether wine knows or not. Ultimately, all you have to do is ask: Who pays? I like it or do not like it? So far so good, now in my experience as a wine educator I have also been able to prove that the more we know about wine, the easier it is to detect which style we like best, which labels fall into that style, and I even encourage myself to say that many They change their tastes and preferences as they advance in knowledge.
Anabella ALcuaz In this note I will point out general concepts, since in the world of wine almost everything has an exception.

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For those who “only drink red”
Apart from the obvious difference in color, in general red wines have a larger structure than white wines, and less acidity. This is due to the presence of a very important component, which marks the great difference between reds and whites: tannins. Many will wonder if they ever met them. I pass a very simple test to detect them. Make a black tea well loaded, and better if you taste it when it cools. There you will feel a rough texture on the tongue and gums, and a bitterness when you swallow it (or spit it out!). Here are the famous tannins, which also appear in red wines. If they are ripe, they add texture, structure, longevity. If they are green, it will appear in the wine that rough texture and bitterness.

In general terms, red wines tend to have a lower acid level than white wines, and this is sometimes also a factor of difference.

There are many palates that are sensitive to acids, and prefer to eat foods and drinks more friendly.

To those who do like white wine
Dry white wines can be of different styles. Those that are made with varieties of relatively neutral grapes, like the Chardonnay. A dry white wine based on Chardonnay can be neutral, easy to drink, fruity and medium bodied, but it can also be made with aging in oak barrels. This wine will have the notes that gives you its passage through wood, such as vanilla and cinnamon, which make it more complex and larger body.

On the other side of the spectrum are the white wines made with aromatic grape varieties, such as Torrontés and Sauvignon Blanc. These wines have a great presence of aromas in the nose, which can vary between floral, citrus, herbaceous, and tropical fruits.

In general the varieties destined to white wines are harvested before the inks, with less degree of maturity and consequently the wines have greater level of acidity. As these wines do not have tannins that protect them from oxidation, they tend to be more fragile. They are protected by adding a layer of sulfur dioxide in the bottling line. While this antiseptic and antioxidant is added to both whites and reds, the amounts are higher in white wines. Some people are allergic to sulphurous, and that could explain the discomfort that white wine causes them.

By: http://www.avcmilugar.com/

Live Spanish football with us

This month is full of surprises at our restaurant. And if you like football … there’s one more that you’ll love!

We have prepared the perfect scenario to enjoy the best football among friends. For this reason, the meeting point where the best atmosphere is concentrated is our Bar where you will be served the cold beer and the freshly made tapas with the best of the smiles of our companions to accompany the liveliest matches of the competition.

 

Octopus recipe a la gallega

Ingredients for 4 people

1 octopus of 1kg and 1/2, 4 medium potatoes, 1 onion, a few leaves of bay leaf, salt, flaked salt, paprika and extra virgin olive oil.


Elaboration of the octopus to the Galician

I had a frozen octopus that I was going to use for another recipe so it came from pearls. The point is that it is best to freeze it before cooking it because that way you break the muscle fibers that make it harder in the cooking. We removed it 24 hours before the refrigerator to thaw and we threw it into the boiling water with an onion and a few bay leaves.

At the moment of casting it into the water we frighten it 3 times, that is, we put it in and we take it out 3 times, that way we will see how it shrinks (it gets scared). We let it cook already depending on the size. In the case of a medium octopus about 30 minutes will be enough.

We take it out, let it cool and slice the legs. If they are very fat in thinner slices than if they are small legs. We also cut the head in pieces, cleaning it well, that if we do not clean it before cooking (which is preferable) turning it.

In another casserole we cook with a little salt a few slices of potatoes approx. 1 cm.

Processing Time | 45 minutes
Difficulty | Easy


Tasting

To finish the recipe of octopus to the Galician, we serve in plates of wood (if we have), the potatoes and above the octopus. We add a good jet of extra virgin olive oil, paprika and salt in flakes or fat.

F.A.Q. On the Iberian ham

Is black bread the same as Iberian ham? Which is better?
Black paw refers to the color of the hoof, but not all the Iberian pigs have the black hoof and the black hoof is exclusive to this breed. The highest quality is defined mainly by race and food, so an Iberian pig fed with acorns will give, if the drying and curing are appropriate, the best hams possible. There is a new regulation that determines the current classification of Iberian hams.
How is the ham different from the Iberian ham?
The adjective serrano does not refer to a breed or quality of ham; Only indicates the type of cut, in “V”, that has been made to remove the leg from the pig. Thus, mountain hams may also belong to non-Iberian pigs.
What is the difference between Jabugo ham and Iberian ham?
The jabugo ham is one that has been produced and made in the town of Jabugo (Huelva). This town, which belongs to the Designation of Origin Ham of Huelva, produces hams since time immemorial. Its fame is such that many people believe that it is pork hams of a special breed, but it is not so. The best hams produced in this locality come from Iberian pigs, some of which are of a racial variant indigenous to the area: the spotting of Jabugo, whose skin has white patches. In short: the best ham of Jabugo is, in fact, Iberian ham.
What are the white spots that appear on the ham?
They are crystallizations formed mainly by an amino acid called tyrosine that appear during the degradation of the proteins. They are not harmful at all. On the contrary, they tend to denote optimum healing and maturation.
How much bone is in a ham?
Between 30% (leg) and 40% (shoulder) of the weight of a ham is bone. Chopped is a great ingredient for broths and stews.
How much fat does a ham / shoulder have?
Normally in an Iberian shoulder, 40% of the weight of the original piece is used, and in a ham 50%. That is: 60% of the weight of a shoulder (50% in a ham) corresponds to bone, hoof, outer crust, and excess fat (fat that is not eaten).
How should you keep the ham at home?
Once started or just before doing so, the ham should remain at room temperature in a cool, dry place. The cut area should be covered with the skin and the outer fat of the ham itself to prevent it from drying out and losing its aroma and flavor.
How many more months in the hold, the better the ham?
The optimum stay in the cellar is approximately 24 to 28 months for hams and 18 to 28 months for shoulders. After this time there is a risk that the ham is too dry, although there have been tastings of hams of 9 or 10 kg and more than 5 years in the cellar with excellent results.
Do pigs only eat acorns?
During the growth phase, the pig needs another type of food other than the acorn to develop and build its bone structure. When its weight is between 80 and 105 kilos will begin grazing in the pasture, where it will recover around 60% of its input weight with acorns and herbs.
Is it possible to know at a glance whether the ham is an acorn?
Outwardly it is very difficult to know if the pig has been fed solely with acorn and herbs or if it has been supplemented with its feed with feed. The safest thing is to check the quality certification label awarded by the Denomination of Origin Dehesa de Extremadura.
Do the slices of the ham leg and those of the shoulder have the same flavor?
Hams of the hind limbs (paw) are preferred to those of the anterior (shoulder), because of their better aesthetics when sliced, but the taste is practically the same. The difference in price is due to the fact that the proportion of meat is higher in the legs.

How to cut a ham or shoulder?
Cutting a ham a trowel is easy if you have the right material (knife and ham) and follow the steps described in Guide to Cut Ham and Shoulder.
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