Everyone is familiar with jamón serrano, chorizo and even salchichón (Spanish salami) but there are lots of other examples of Spanish charcuterie which are not exported. One of my favourites are the chicharrónes especiales, a speciality of nearby Chiclana. They are whole pieces of uncured streaky bacon which are cooked then served cold, thinly sliced and dressed with salt and lemon juice.
Chicharrones.531
Okay, here’s just a quick post with a pretty picture of deep fried pork skin. I tried David Changs method and even though he says drying the skin in the oven is unreliable, it turned out to work great for me.
The taste of the deep fried[...]
Chicharrones531
Chicharrones are little crusty, salty bits of belly pork and are great for snacking. Every butcher's stall in the Cadiz market has a tray of them on the top of the counter, and you can buy a little paper cone full of them to take home with you.[...]
I Heart Chicharrones / Foodbuzz Blogger Festival 2010531
Chicharrones two ways, in one evening. It was a good omen. This was going to be one great eatfest of a weekend.
The 2nd Annual Foodbuzz Blogger Festival kicked off at Fort Mason Friday evening with streetfood from some of my old faves,[...]
Enchiladas Especiales Tacuba Style531
Top Chef is one of those shows that the hubby and I can happily admit that we watch together. While Project Runway and Say Yes to the Dress are my domain, NBA and college hoops are his. Top Chef is just one of those shows that we can both[...]
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