Tag Archives: spanish recipe

Valdepalacios Crianza Rioja

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MAY WINE CLUB:

Mellow style logoValdepalacios-CRIANZA-bottleBodegas Leza García
Valdepalacios Crianza
Tempranillo
Rioja Alta, Spain

MELLOW WINE STYLE

In the glass, cherry red in color with ruby red tones that are clean and bright. The nose has complex and intense aromas of wood that is complemented by a blend of oak and fruit. The palate is harmonious with the right proportion of acidity, freshness and smoothness with a pleasant, fruity aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14.5% alcohol / volume
  • Harvest: First week of October
  • Pairing Suggestion: Ideal with game dishes, roasts and red meats, as well as cured cheeses and sausages
  • Serving Temperature: 57.2°F – 60.8°F

WINEMAKING AND AGING:
Fermentation time was 14 days with daily pumping over stainless steel vats at a controlled temperature of 82.4ºF. Barrel aging was done in 2205 liter oaks casks, 70% were made of American wood, the rest French wood. This aging process lasted 12 months with regular racking.

ABOUT THE WINERY:
Located in Najerilla Valley, a historical area in the heart of Rioja Alta, Bodegas y Viñedos Leza García is a family winery that produces DOCa Rioja wines from their own 140 hectares of vineyards in an altitude between 500-700 meters. Leza García maintains its success with their integral management, from the vineyard to the bottle. Learn more here.

beef-empanadas-tapas

Beef Empanadas (Empanadas de Carne)

INGREDIENTS:

  • homemade empanada dough (or 15 store bought empanada discs):
  • 3 cups all-purpose flour
  • ¼ to ½ teaspoon of salt
  • 6 ounces 170 grams of unsalted butter (1 ½ sticks)
  • 1 egg
  • ¼ to ½ cup of water adjust as needed

Beef Empanada Filling:

  • 4 tablespoons of butter or oil
  • 1 white onion diced
  • 2-3 garlic cloves crushed
  • 1 tablespoon of dry oregano
  • 2-3 teaspoons of ground cumin
  • 2 teaspoons of annatto or achiote powder
  • 1 lb ground beef
  • salt and pepper to taste
  • 1 egg whisked – to be used as egg wash

To Serve:

DIRECTIONS:

  1. Homemade Empanada Dough Preparation: Use a food processor to mix the flour and salt. Add the butter, cut in small chunks, and pulse until mixed.
  2. Add the egg and the water (in small increments) and continue pulsing until a clumpy dough forms. To make the empanada dough by hand, follow the same process, but use your hands to mix the ingredients together.
  3. Split the dough into 2 large balls; flatten slightly into the shape of disks. The dough can be used immediately or refrigerated until ready to use (1-2 days max).
  4. To make the empanada disks, roll out the dough into a thin sheet and cut out round disc shapes for empanadas (use round molds or a small plate). You can also make small individual balls with the dough and roll out each individual ball to a round shape (doesn’t need to be perfectly round) – or use a tortilla press to flatten the dough balls.
  5. Beef Empanada Filling Preparation: Heat the butter in a large frying pan, add the diced onions and crushed garlic. Cook until the onions are soft.
  6. Add the oregano, ground cumin, ground achiote or annatto, and salt/pepper.
  7. Add the ground beef, stir and cook until the meat is fully cooked. Taste and adjust salt/pepper and any seasonings to your personal preference. Let the beef filling cool down completely before using to fill the empanadas.
  8. Beef Empanada Assembly: Place a generous amount of the beef filling on the center of each empanada disc.
  9. Fold the empanada discs and gently seal the edges with your fingers. Then twist and fold the edges of the empanadas with your fingers. For extra sealing you can use a fork to press down on the edges.
  10. If you have time, refrigerate the empanadas for 30 minutes to an hour, this will help them seal better and prevent them for leaking. You can also prepare them the day before and bake them right before serving.
  11. Pre-heat the oven to 400°F for medium sized empanadas, or 375°F for smaller empanadas.
  12. Place the empanadas on baking sheet, lightly greased or lined with parchment paper.
  13. Brush the empanadas with the whisked egg mix; this will give a nice golden glow when baked.
  14. Bake at the empanadas for ~20 minutes, or until golden on top.
  15. Serve warm, alone or with your choice of dipping sauce.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Laylita’s Recipes – All Rights Reserved.

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Valdepalacios Viura and Malvasía White Rioja

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MAY WINE CLUB:

Silky styleBlanco-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Viura & Malvasía White
Rioja Alta, Spain

SILKY WINE STYLE

In the glass, straw yellow in color with greenish tones that are clean and bright. The nose is intense and very fruity with tropical aromas and a touch of citrus fruits denoting its youth, lightness and good balance. The palate is smooth and fresh on entry. Medium-bodied with excellent harmony between acidity and fruit. It has a very pleasant lingering aftertaste.

WINE DETAILS:

  • Varietals: Viura and Malvasía
  • Alcohol: 13% alcohol / volume
  • Residual Sugar: 1 g/l
  • Acidity: 5.5 g/l (tartaric)
  • Harvest: Last week of September
  • Pairing Suggestion: Recommended as an aperitif, with seafood, salads and all types of fish.
  • Serving Temperature: 42.8°F – 46.4°F

VINEYARDS:
The Valdepalacios white wine is crafted with Viura and Malvasía grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Bodegas y Viñedos Leza García is a family business, producing wine from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making the best wines. Learn more here.

shrimp-mushroom-tapasMushroom and Shrimp Tapas (Champiñón con Gamba)

INGREDIENTS:

  • 14 oz. small button/champiñón mushrooms (stems removed)
  • 5-6 tablespoons of Olive oil
  • 5-6 cloves of Garlic crushed
  • baguette cut into 1-inch slices
  • 2 oz small shrimp (around 1-inch or less is ideal)
  • salt for seasoning

DIRECTIONS:

  1. First, crush the garlic and add it to the oil. Mix well, use a mortar and pestle for best results
  2. Heat a little of the garlic oil in a pan on high heat and add the champiñón mushrooms to the pan. Cook for 3-4 minutes on high heat, flipping the mushrooms once or twice. Add more garlic oil as required. Just before serving, fry the shrimp.
  3. Cut a baguette into a 1-inch slice, stack 3 mushrooms on top, drizzle with oil, and add the shrimp to the top of the mushroom. Use a small toothpick to help hold it all together and serve.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Byron of The Spanish Radish – All Rights Reserved.

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May Wine Club Pairing Recipe

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MAY WINE CLUB:

Bold wine Style logoVendimia-Seleccionada-Valdepalacios-bottleLeza García Bodegas y Viñedos
Valdepalacios
Selected Harvest Tempranillo
Rioja Alta, Spain

BOLD WINE STYLE

In the glass, bright garnet red color with purple reflections that are clean and bright. The nose has complex aromas of ripe fruit that are well integrated with subtle, spicy hints of vanilla and caramel. The palate is round and balanced with an excellent entry in the mouth and good tannins with a long aftertaste.

WINE DETAILS:

  • Varietals: Tempranillo
  • Alcohol: 14% alcohol / volume
  • Residual Sugar: 1.2 g/l
  • Acidity: 5.6 g/l (tartaric)
  • Harvest: Second week of October
  • Aging: 4 months in mixed American and French oak barrels
  • Pairing Suggestion: Particularly suitable with cold meats and medium-strength cheeses, as well as grilled and barbecued meats
  • Serving Temperature: 57.2ºF – 60.8ºF

VINEYARDS:
The Valdepalacios Selected Harvest is made with Tempranillo grapes from different plots located in Rioja Alta, on different soils between 500-700 meters above sea level.

ABOUT THE WINERY:
Leza García Bodegas y Viñedos (winery and vineyards) is a family business making and trading wine produced from their own vineyards since the first part of the twentieth century. Their estate winery is located in Rioja Alta, a historical area of Rioja, Spain, well known for high-quality wines. The family has created a legacy from caring for their land and their tradition of making quality wines. Learn more here.

chorizo-patatas-tapas

Patatas Bravas with Chorizo (spicy potatoes with Spanish sausage)

INGREDIENTS:

Chorizo and Potatoes

  • 6-8 Yukon Gold Potatoes
  • 1 tablespoon olive oil
  • 2 teaspoon Spanish paprika (this will be mild. Use more or less based on spice preference)
  • ½ teaspoon garlic powder
  • ½ teaspoon salt
  • ½ teaspoon ground black pepper
  • 10 oz Spanish chorizo either cooked or uncooked is fine, but not dried

Paprika Aioli

  • 1 cup mayonnaise
  • 4 teaspoon Spanish paprika
  • 1 teaspoon garlic powder

DIRECTIONS:

  • Preheat oven to 400°F. (You will roast the potatoes in the oven as the prep-ahead and then later crisp them up in a skillet when ready to eat.)
  • Wash the potatoes and leave the skin on. Cut the potatoes into bite-size pieces, generally about an inch. Add the potatoes to large sheet pan. Cover the pan with aluminum foil for easy clean up, but it’s not necessary.
  • Drizzle with olive oil and then sprinkle the salt, black pepper, and paprika.
  • Rub the seasoning all over the potatoes using your hands making sure each pieces is coated. Then spread into a single layer and roast in the oven on the center rack for 30 minutes.
  • While the potatoes are cooking, prepare the paprika aioli sauce by adding the mayonnaise to a mixing bowl, then adding the garlic powder and paprika. Mix to combine and store covered in the fridge.
  • Finish Cooking Your Patatas Bravas: Preheat a large skillet on high. The chorizo has a lot of delicious fat, so you probably don’t need additional oil if you are using a non-stick skillet. But you can always add a drizzle of olive oil if desired.
  • Add the chorizo to the hot skillet. If raw, break it up with a spatula into bite-size pieces. Let it sear and start to render the fat.
  • Once it is fully cooked and/or seared, remove it it using a slotted spoon or spatula, leaving the fat behind.
  • Add the potatoes to the chorizo fat and stir to coat with all of that yummy flavor! Maneuver the potatoes into a single layer so that each potato is touching the skillet and then let them sear to get crispy for a few minutes. Once one side is crispy, you can flip them to get the other side crispy.
  • Finally, add back the chorizo to the potatoes and stir to mix.
  • To serve, dollop or drizzle the sauce over the top of the patatas bravas.

Information & Photos © Bodega Leza Garcia – All Rights Reserved.
© Recipe courtesy of Carry Tyler of Talking Meals – All Rights Reserved.

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August Wine Club Pairing Recipe

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Pimientos del Piquillo Rellenos Tapas (stuffed Piquillo peppers)

piquillo stuffed peppers tapasConsidered a Navarran speciality, neighboring La Rioja also enjoys the celebrated peppers.  Stuffed in Longroño style, the capital of the region, which is a good starting point for visiting local wineries.  Start the recipe the previous evening, allowing meat to marinate over night. Serves 4.

INGREDIENTS:

  • 3 cloves garlic, peeled but left whole
  • 1 tablespoon chopped fresh flat-leaf parsley
  • 2 tablespoons water
  • 1/2 pound ground veal
  • 1/2 pound lean ground pork
  • salt
  • 1 cup olive oil
  • 1 yellow onion, grated
  • 2 tablespoons finely chopped jamón (dry-cured ham)
  • 3 eggs
  • 1 tablespoon fine dried bread crumbs
  • 1 jar preserved whole piquillo peppers (about 18 peppers)
  • 1 cup all-purpose flour
  • 2 tablespoons whole milk

DIRECTIONS:

In a mortar, pound together 2 of the garlic cloves, 1  1/2 teaspoons of the parsley, and 1 tablespoon of the water until a paste forms. Place the veal and pork in a bowl, season well with salt, add the garlic paste, and mix well. Cover and refrigerate overnight.

In a skillet, heat 1/4 cup of the olive oil over high heat. Add half of the grated onion and saute for 5 minutes, or until shiny and tender. Add the veal and pork mixture, decrease the heat to medium, and cook, breaking up the meat with a wooden spoon and then stirring constantly, for 5 minutes, or until the meat starts to crumble a little.

Transfer to a bowl and let cool. Add the jamon, 1 of the eggs, and the bread crumbs to the bowl. Mix well and reserve.

Drain the piquillo peppers in a sieve or colander placed over a bowl. Measure 1/2 cup of the brine and set aside.

In a small saucepan, heat 1/4 cup of the olive oil over medium heat. Add the remaining grated onion and saute for about 5 minutes, or until it starts to turn golden. Meanwhile, in a mortar, pound together the remaining garlic clove, 1 1/2 teaspoons parsley, and 1 tablespoon water until a paste forms. Add the garlic paste to the onion in the saucepan and mix well. Add 1 teaspoon of the flour, stirring to incorporate with the onion. Add the pepper brine, increase the heat to high, and cook, stirring, for 5 minutes. Decrease the heat to low and cook the sauce for 10 minutes longer, or until thickened. Remove from the heat, let cool, and then pass through a food mill fitted with a medium plate held over a large cazuela.

With a small spoon, carefully fill each pepper with the meat mixture, taking care not to tear the pepper by overfilling it. Close the opening of each pepper by gently folding the edges. Spread the remaining flour in a shallow bowl. In a bowl, combine the remaining 2 eggs and the milk and whisk them together lightly.

In a large skillet, heat the remaining 1/2 cup olive oil over high heat. One at a time, lay the peppers in the flour, coating them on both sides and shaking off any excess, and then dip into the beaten egg and set aside on a plate. When the oil is hot, add 5 or 6 peppers, decrease the heat to medium, and fry for 2 minutes on each side, or until browned. Using a slotted spoon, transfer the peppers in the same way, always making sure the oil is hot again before adding the next batch.

Just before serving, place the peppers in the cazuela (shallow unglazed earthenware) with the sauce, place over medium heat, and heat through. Serve hot. © Recipe courtesy of Spain-Recipes.com

AUGUST WINE CLUB:

Paco SeisBold wine Style logoBodegas Paco Garcia
Seis Tempranillo
Rioja, Spain

BOLD WINE STYLE

Julia Pablo and Francisco Garcia

Julia Pablo and Francisco Garcia

Francisco (Paco) Garcia and Julia Pablo founded the family winery in their town, Murillo de Río Leza, in 2001. The hand logo is the original hand tracing of Paco Garcia, the soul of the winery.  It represents the hand craftsmanship and handwork of each and every wine.

Bodegas Paco Garcia winery owns 40 hectares of vineyards spread over seven estates in the central area of La Rioja, near the provincial capital Logroño.   The winery is situated in the town of Murillo alongside the Rio Leza river, in the Rioja Denomination of Origin in Spain. The winery has vineyards in a small valley between the Sierra Cantabria and Clavijo Mountains. The average age of the vines is 30 years and in some cases, reaches up to 80 years.

Since 2008, his son Juan Bautista has been managing it with his wife Ana, and together they have brought a new air to the winery as well as the wine.   “We are focused on the production of quality wines respecting the most deeply rooted traditions of Rioja but without forgetting the most modern oenological techniques.” – Juan Bautista.

Juan Bautista

Juan and Ana Bautista

This young Rioja wine was aged six months in barrels, seeking the highest expression of the varietal, embracing all possible flavors of the Tempranillo grape and maintaining a sweet and harmonious palate. The result, Paco Garcia Seis, with great aromatic power, velvety mouth and awakening of the senses.

Blackberry and ruby red color, clean and bright.  Aromatic explosion on the nose, strawberries, raspberries, blackberries and violets.  On the palate, tons of fresh red fruit, floral tones (violets), sweet blackberries. Round mouth, full and pleasant. Hint of oak and caramel. Very harmonious with long finish.   Pair with light cheeses, salads, white meats and fish. Suitable for vegans and vegetarians.  

Rioja map

Appellation: Rioja Alta DOCa, Spain
Varietal: 100% Tempranillo
Analysis: 13.84% alcohol / volume
pH: 3.55
TA: 4.7 g/l
Residual Sugar: 1.4 g/l
Aging: 6 months French oak, semi-new, low toasted
Critical Acclaim: Reviewed & approved by Doug Frost, Master Sommelier and Master of Wine.

Wine club logoJoin our WINE CLUB and enjoy these amazing wines and pairing recipes each month. Plus, you’ll receive 10% off all retail wine purchases!