Just in this week, we have four new wines direct from the Basque Country. We also have some new oak signs that you will enjoy displaying...Eat, Drink & Be Basque. Stop by and check our selection of Basque food, wine, cookbooks and decor. You are sure to find some very interesting items.
We'd like to share one of the recipes From The Kitchen Of Rosie Uriguen. Rosie and Syl owned and operated The Martin Hotel from 1950 to 1972. Their Basque hospitality was known throughout the western United States.
Solomo/Pork Loin...In a large pan, mix olive oil, paprika, granulated garlic, salt pepper, parsley as well as any other herbs you like, ie: rosemary, basil, thyme or herbs de Provence which is a combination of herbs. Place whole loins in mixture, rubbing all sides, then place in a large roasting pan. Foil the bottom of the roaster, to keep the paprika stains to a minimum. Cover and let set for at least 3-4 hours or refrigerate overnight. Bake in a 350 degree oven using a meat thermometer to give correct cooking time. Cut 2-3 sweet onions (amount in accordance with amount of pork) in thin slices, place in fry pan with olive oil and simmer until transparent, add desired amount of minced garlic, salt and pepper. Once onions are completely limp, add jarred roasted red peppers and continue to simmer slowly, stirring often. Once the loin is cooked, let it rest about 10 minutes. Slice into medallions, then spoon roasted pepper mixture over the top. Delicious!
To Know How To Eat Is To Know Enough.....Old Basque Proverb.
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