Our first Yollar deal of the day is $60 worth of food and drink at Seattle’s Pintxo restaurant for only $25!
Pintxo is a modern Spanish Tapas Bar featuring Spanish inspired tapas and an amazing selection of hand-crafted specia lty cocktails. Here to give us a taste of what Pintxo is all about is Chef Katherine Jarmon.
Bacon-Wrapped Dates stuffed with Goat Cheese
Servings: 4 (3 per person)
Ingredients:
12 sugar dates
1 package of high quality Bacon
1⁄2 lb of your Favorite creamy goat cheese
2T Orange Juice
Cayenne
Method:
Preheat the oven to 350F. Slice each date in half and remove and discard the pit.
Using a teaspoon of goat cheese, fill each half of a date. You also have the option of adding any fruit or chorizo you would like to add variation to the dish.
Slice one strip of bacon in half and wrap around each half of the date ensuring that the cheese is sealed inside.
Place in an oven safe dish, squeeze 2T of orange juice over all dates and bake for about 10-15 minutes or until the bacon is cooked and a light golden brown.
Sprinkle with cayenne, transfer to a serving platter and serve fresh from the oven.
Tosta de Boquerones (Toast with Marinated white Anchovies)
Servings: 6 (2 per person)
Ingredients:
3 T allioli (Traditional Spanish allioli recipe below)
12 ¼ inch thick slices baguette (brush with oil and toast in 350 degree oven until golden brown on both sides)
12 fillets of marinated white anchovies
1 T Salmon Roe
2 T Capers, drained from brine
4 Roma tomatoes, peeled and diced very small
Minced parsley to garnish
Extra-Virgin Spanish Olive oil
Directions:
To toast the bread slices take 1 loaf of day-old baguette from your favorite bakery. Slice the bread into ¼ inch thick slices. Brush each slice with Olive Oil and toast in a 350 degree oven until golden brown, about 5 minutes each side. Set aside and reserve for plating.
In a small bowl, combine the diced tomatoes, capers and olive oil until combined uniformly. Set aside for plating.
Take each piece of toasted bread and add about a teaspoon of allioli and spread. Then wrap the anchovy fillet in a tear drop shape on top of the allioli. Next, take a teaspoonful of the tomato mixture and place in the center, making the anchovy wrap around the filling.
Garnish with 3 salmon roe and a sprinkling of minced parsley
Allioli Recipe
Ingredients:
6-8 Garlic cloves (can also use roasted garlic to blend in with fresh)
2 C Extra-virgin Olive Oil
To make a traditional Spanish allioli takes patience. Using 6-8 garlic cloves, press through a garlic masher and blend together with a pinch of salt until a paste is created. Add the garlic paste to a food processer. While processor is on, VERY slowly add the Extra-virgin olive oil. If done patiently enough, 6-8 cloves should allow for 2 cup of extra-virgin olive oil. Set aside and reserve for plating.
