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A massive thank you to Winnie Yang, Emma Wartzman, Ambar Pardilla, and Dominique Pariso at The Strategist for gifting Donostia Foods as part of their Secret Santa gift exchange. A "no-brainer gift", as Emma wrote? You better believe it.
Winnie, we will always do our best to be worthy of the title as your "favorite tinned-fish people".
For some gift-giving inspiration, take A Peek Inside the Strategist’s Annual Secret Santa Exchange, or peruse one of the gift guides for every single person on your list, put together by the most excellent and thoughtful gift-givers going.
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Trying to determine the best filling for these tinned seafood empanadas proved difficult. Too difficult. Cockles empanadas, with their tender sweetness? Mussels empanadas, with their magical escabeche elixir? After much contemplation, while being sure to eat as many of each as possible, the verdict was issued: make both.
This recipe comes originally from Maria and Maria (mother and daughter) in Madrid, who made a more traditional Spain Spanish-style large empanada filling a baking dish, tweaked slightly by Julianne (my mother) upon Daughter Maria's visit Stateside to make the smaller, appetizer-perfect empanadillas using li'l mini pie crusts, to keep things as adorable as they are delicious.
Total Time: about an hour, all said and done, with various points waiting to allow certain portions time to cool. Feel free to let your imagination run wild during this liminal time.
Servings: Seven, if you distribute the filling mixture properly. If you don't, that's on you.
1. Pre-heat the oven to 400 degrees, as you do.
2. Remove the li'l pie crusts from the pouches and separate into 14 crusts. Line a large cookie sheet with parchment paper and place 7 crusts on the cookie sheet, evenly spaced. These will be where you pile (in just the right proportions to keep things equal and not leave one mini pie crust wanting) the delicious filling to come.
3. Heat a good drizzle of olive oil in a pan over medium to medium low heat. Add the onions, cover and cook, stirring occasionally until translucent, about 15-20 minutes.
4. Stir in the piquillo peppers [and the tomatoes if you're making the mussels empanadas, only; if cockles, no tomatoes. Unless you really, really want to add tomatoes, then I don't know, go for it and let me know how things turn out], cover and cook, about 10 to 15 minutes. Add salt and pepper to taste.
5. When the mixture has thickened, turn off the heat and let it cool for 5 minutes.
6. Drain the tin of cockles or mussels. Cockles are tiny and can be added to the pan straight after draining the tin. Mussels should be chopped coarsely then added to the pan. Add salt and pepper to taste.
7. Spoon 1½ to 2 tablespoons of either cockles or mussels mixture onto the seven crusts within ½ inch of the edge of each crust, then top those with the remaining 7 crusts. Press the edges of these top and bottom crusts together with a fork to seal.
8. In a bowl, whisk the egg yolk then brush the tops of the crusts. Prick the top of the crust twice with a fork.
9. Bake for 12 to 15 minutes or until the edges are deep golden brown. Cool for 5 minutes to avoid burnt tongues, but serve warm for maximum enjoyment.
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photo of a photo by Greg Dupree in Food & Wine
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Food & Wine Magazine found what we've been offering individually since 2012 and bundled together for adding to your cart in one easy click more recently: the finest Cantabrian anchovies, manzanilla olives, and guindilla peppers available this side of the Atlantic in our The Gilda Pintxo Bundle.
"Salt, fat, acid, and just a little heat. Drizzled with a good olive oil, maybe resting on a small slice of bread, she's the ideal pintxo - just enough to temper a little tipple and awaken the appetite."
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Our friends at Rancho Gordo know their beans. What else do they know? The best Bonito del Norte tuna around.
Watch Steve Sando of Rancho Gordo in the video above, preparing an Italian white bean and tuna salad featuring Donostia Foods tuna and, of course, the most delicious of beans, Rancho Gordo beans.
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Follow your heart, kid, add some guindilla peppers to it and you'll never go wrong.
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The más being the green peppers that make up the pimiento portion of our Fire-Roasted Tomato & Pimiento Salad.
This summer tapa serving suggestion comes from customer Stephen M., a simple yet exquisite dish that is fire and ice. Like a renowned, as yet unfinished book series, but more delicious.
The chilling of the fire-roasted salad is what brings it all together, you see.
Do you have a serving suggestion for any of our foods? Let us know, please!
Total Time: Not even worth mentioning. Arguably the quickest, unless you're counting time to chill the tomato salad, which I will not.
Servings: A full tin of tomato salad will go a long way. With a full baguette? A lot of servings to be had.
1. Chill the tomato and pimiento salad. I don't know what the rules are, but if we're counting chill time then yes, this will take longer. But if you've already put it in the fridge? Boom. You're ready.
2. Slice or tear your baguette so you have, slices or hunks. Whichever form you prefer.
3. You can toast these slices or hunks, in a toaster, in some olive oil on a pan, on a grill (which would be outstanding). Or, don't toast them at all. Again, this is all very much a mere suggestion, there are no hard and fast rules.
4. Apply the tomato salad to your slices, liberally.
5. Drizzle olive oil.
6. Spritz lemon.
7. Sit back with friends and lovers in the late evening summer sun, and enjoy every bite.
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Put an anchovy on it.
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photos courtesy of Robert Sinskey Vineyards
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Our piquillo peppers recently were sent to all Robert Sinskey Vineyard wine club members, so they could make the juicy, roasted chicken you see above.
What bottle of wine was featured? A magnificent 2017 Merlot from RSVnapa's organic and regeneratively farmed Carneros Vineyards. Bright and crisp, with "lush notes of sun-kissed summer plum and black cherry"; the long, cool growing season in the region brings full flavor grapes, and balanced, delicious wines.
As chef Maria Helm Sinskey states, "The herbal grassy note of the peppers blends seamlessly with the dried herb notes of the wine". Should you treat yourself to a bottle of excellent wine and make this yourself? Yes, yes you should.
For the full recipe, please visit robertsinskey.com.
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Quite some time ago, our dear friend and partner Pedro sent us some recipes. Finally, I'll begin to post them now. What was the cause for such delay? Who knows! A little of this, a little of that, and we find ourselves one year later. Better late than never for such deliciousness.
This particular recipe has been made vegan by Chef Julianne (aka my mom), because conservas can be vegan, too. And I consider this the best of the bunch that Pedro sent. That's right, the best.
Serve it as an appetizer, an entrée, a side dish. Whatever feels right.
Total Time: 15-20 minutes, I think, honestly I didn't write it down. Not that long, though.
Servings: 4.
1. Drain the olive oil from the jar of beans, save it in reserve. You'll be using that beautiful olive oil again.
2. Slice the piquillo peppers into strips.
3. Heat the broth separately, in a small saucepan.
4. Add 2 tablespoons of that olive oil you're holding in reserve to a different saucepan, along with your chopped small onion, and sauté the onion until translucent.
5. Once that change of state has occurred, add garlic and sauté until that tantalizing garlic aroma wafts through the air, and your mouth is watering.
6. Add the baby broad beans and the sliced piquillo peppers to the saucepan with the onions and garlic and cook on medium heat for 2 minutes, then add the heated broth. Continue to simmer until the broth has reduced.
7. Just before serving, top with your shredded non-dairy cheese and allow it to melt into the beans for maximum pleasure.
8. Serve, to the delight of all.
photo by Andy Suarez
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When the sun begins to retreat early in the afternoon sky, the air becomes crisp, and the tree leaves turn brilliant shades of red and gold, you know: it's pumpkin season.
Why restrict yourself to that particularly spiced latte, when you can have so much more? This dairy-free pesto pairs pumpkin with anchovy for a vibrant, delicious sauce to be slathered on crusty toast with cherry tomatoes and onions.
A perfect appetizer for that time of year when the party calls for artfully placed, decorative gourds.
The latest recipe from Andy Suarez, a Chicago-based private chef with a passion for food, entertaining, and teaching. From his parents he learned about the special relationship between friends and food, and he brings that knowledge to every event and cooking class he offers. Learn more about Chef Andy Suarez at his website, and contact him for your next event.
Total Time: 15 minutes.
Servings: 4.
For the topping
1. Add anchovies, pumpkin seeds, olive oil salt, basil, and garlic to your blender or food processor, and do what you do with those kitchen tools. Blend and process until you've reached the consistency you seek.
2. Slice red onions and tomatoes, then toss them gently with sherry vinegar and olive oil.
3. Brush the slices of crusty, fresh Italian bread with canola oil and toast in a pan for 3-5 minutes or so over medium heat.
4. Top these perfectly golden slices with pesto, then the onion and tomato topping and enjoy.
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Looking for a delicious way to refresh yourself during sizzling summer afternoons? A flavorful spoonful (or 12) of chilled gazpacho is the remedy.
We have our tried and true recipe adaptation, which you see above, to recommend. Looking for something a little different? Foods & Wines from Spain offers this watermelon gazpacho that looks likely to please.
Have a particular recipe that's your favorite? Please, let us know!
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A delicious dip like no other. Don't go with the same old, same old when it comes to your next gathering of friends and family (such events are when 98% of dips are consumed, according to me, just now, making up that statistic). Serve up fire-roasted flavor so good, everyone will willingly accept a suspension of the no double dip rule.
The latest recipe from Andy Suarez, a Chicago-based private chef with a passion for food, entertaining, and teaching. From his parents he learned about the special relationship between friends and foods, and he brings that knowledge to every event and cooking class he offers. Learn more about Chef Andy Suarez at his website, and contact him for your next event.
Total Time: 15 minutes.
Servings: 2-4.
1. Blend escalivada, garbanzos, almonds and olive oil until desired consistency in a blender or food processor.
2. Slice cucumber, carrots, bell peppers and guindilla peppers to serve with dip.
3. Serve the dip in a bowl, with paprika stylishly and flavorfully sprinkled on top, and surrounded by those sliced veg and peppers. Or, like you see in the photo above. Whatever the moment calls for.
