Comments on: Rain and Spain http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/ A peek into our kitchen Tue, 30 Sep 2008 23:59:23 +0000 http://wordpress.org/?v=2.6.1 By: Marcos Castrillon http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1082 Marcos Castrillon Mon, 29 Oct 2007 22:13:28 +0000 http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1082 Definitely. The Dietchmeister's Manhattans vs my Goddamned Mojitos in a match to the Death and Beyond! Definitely.

The Dietchmeister’s Manhattans vs my Goddamned Mojitos in a match to the Death and Beyond!

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1076 Jennifer Hess Mon, 29 Oct 2007 14:15:51 +0000 http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1076 Hi Marcos! I was hoping you'd weigh in on this one - I'm glad to know I'm at least close, and of course I'm always happy for ideas to make it a more authentic dish. If you come to NY, we'll definitely have to get together. :) Hi Marcos! I was hoping you’d weigh in on this one - I’m glad to know I’m at least close, and of course I’m always happy for ideas to make it a more authentic dish. If you come to NY, we’ll definitely have to get together. :)

]]> By: Marcos Castrillón http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1039 Marcos Castrillón Sun, 28 Oct 2007 22:36:21 +0000 http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1039 Let the Galician be the judge, I say .:) That looks very, very tasty, however there's a few things you need to have in mind when doing a good allada (not ajada, please, that's spanish, not Galician) First, the fish must be top notch. Good fish just won't cut it. It needs to be, what we call, "jumping", straight off the boat. And there's a reason for it. The fish is boiled or, preferrably, steamed in the pot where the potatoes are boiling. That's fish with allada in a nutshell. Boiled potatoes, fish, allada splashed over it in the plate. So, use whatever fish you have available (ray, hake, salted or fresh cod, sole,...) but choose one that swims nearby and has a subtle taste (avoid blue fish) And if I hear you're putting chorizo near an allada, there will be trouble, missy. :) PS - If I go to SD this year, I'll probably stop over NY. I'll make sure I bring some proper chourizos. I dread to know what you call chorizos in your heathen lands. Let the Galician be the judge, I say .:)

That looks very, very tasty, however there’s a few things you need to have in mind when doing a good allada (not ajada, please, that’s spanish, not Galician)

First, the fish must be top notch. Good fish just won’t cut it. It needs to be, what we call, “jumping”, straight off the boat. And there’s a reason for it. The fish is boiled or, preferrably, steamed in the pot where the potatoes are boiling.

That’s fish with allada in a nutshell. Boiled potatoes, fish, allada splashed over it in the plate. So, use whatever fish you have available (ray, hake, salted or fresh cod, sole,…) but choose one that swims nearby and has a subtle taste (avoid blue fish)

And if I hear you’re putting chorizo near an allada, there will be trouble, missy. :)

PS - If I go to SD this year, I’ll probably stop over NY. I’ll make sure I bring some proper chourizos. I dread to know what you call chorizos in your heathen lands.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1010 Jennifer Hess Sat, 27 Oct 2007 12:54:16 +0000 http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1010 Terry - oh, that sounds wonderful. This was so good we're definitely doing it again, so that's something to keep in mind for next time, for sure. :) Terry - oh, that sounds wonderful. This was so good we’re definitely doing it again, so that’s something to keep in mind for next time, for sure. :)

]]> By: Terry B http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1004 Terry B Sat, 27 Oct 2007 03:27:15 +0000 http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-1004 This sounds fabulous, Jennifer, just as you've made it. I'm wondering, though. What if you sliced up just a little Spanish chorizo [not the Mexican variety, but the dense little Spanish sausages] and sauté it with the garlic? Another nice intense Iberian flavor to add to the mix. This sounds fabulous, Jennifer, just as you’ve made it. I’m wondering, though. What if you sliced up just a little Spanish chorizo [not the Mexican variety, but the dense little Spanish sausages] and sauté it with the garlic? Another nice intense Iberian flavor to add to the mix.

]]> By: Jennifer Hess http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-982 Jennifer Hess Fri, 26 Oct 2007 16:53:43 +0000 http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-982 Thanks, Hillary! abby - I hear you! I'm already thinking of other things to use it for. Thanks, Hillary!

abby - I hear you! I’m already thinking of other things to use it for.

]]> By: abby http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-953 abby Thu, 25 Oct 2007 19:29:02 +0000 http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-953 I want to make the ajada and put it on everything I can think of. That sounds delicious. (Oh and I bet the fish strew was yummy too.) I want to make the ajada and put it on everything I can think of. That sounds delicious. (Oh and I bet the fish strew was yummy too.)

]]> By: Hillary http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-952 Hillary Thu, 25 Oct 2007 18:50:27 +0000 http://www.lastnightsdinner.net/2007/10/25/rain-and-spain/#comment-952 I never thought I liked Spanish flavors but that does sound good. And it's so beautifully plated too! Well done. I never thought I liked Spanish flavors but that does sound good. And it’s so beautifully plated too! Well done.

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