Jamon tasting by Indoguna at The Prime Society

Jamón Ibérico de Bellota (Bone-in)

I had the most fortunate fortune of being invited to a Jamon tasting by Indoguna. They were introducing a new product called the Lomo Iberico Bellota. This is basically a ham from the loin of the Black Iberian pig which are fed acorns. Essentially from the same porker that gives you the world-famous Jamon Iberico de Bellota.

Currently, the only company in the world that is allowed to import Jamon to the US (and hence Singapore) is Embutidos y Jamones Fermín, S.L. and we were very fortunate to have Raul, their representative, on hand to explain the finer details of what is the most expensive ham in the world.

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Posted on 16th Nov 2009 in Meat, Old School, Spanish  |  5 comments

To see the world in a grain of sand…

Pico de Gallo

…and taste summer in a bowl. The summer season is one of the best times to go for fresh vegetables and fruit. I made some grilled chicken and traditionally it calls for roasted vegetables as a side dish but I felt like something lighter and very acidic to cut through the delicious buttery chicken.

So I made Pico de Gallo by spending a meditative 15 minutes simply chopping, dicing and mincing corinader, mint, seeded cucumbers, white onions, tomatoes and garlic. Toss with salt and a healthy squeeze of lime and you have a highly acidic – summer tomatoes contain a lot of acid – Pico de Gallo which can be used as a tangy salsa (a Mexican thingy) dip, Ceviche marinade or a side salad for heavy stuff like the Sambal Oelek Chicken.

Oh yes, for even more deliciousness, bung the whole thing in the fridge for half an hour to allow the flavors to integrate before (draining and) serving.

William Blake may rise from his grave at my butchering of his poem but I guarantee that he’ll enjoy the bright, fresh and tangy Pico de Gallo and taste summer in a bowl.

Roughly Dice An Onion...


Posted on 31st Jul 2009 in Recipes, Spanish  |  Comments off

Tempranillo Challenge at the American Club

collageI am now dabbing my pants with a strong cleaner as I write this. Fortunately they were not ruined by the hot chocolate we had for dessert at the Tempranillo Challenge organized by the Coterie de Dionysus.

Tempranillo is the most important red Rebsorte in Spain. Rebsorte here means grape variety, usually cultivated for wine. The name is derived from the word “Temprano” which is Spanish for “Early” and Tempranillo is translated as “Small Early Ones” because Tempranillo tends to ripen early.

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Posted on 5th Oct 2006 in Coterie de Dionysus, Drink, Food and Drink, Spanish  |  4 comments


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