Central Market North Lamar was all a buzz last evening with a packed classroom of those of us who love Spanish cuisine and culture or just wanted to learn more!
Chef Mat Schuster of San Francisco’s Canela Bistro & Wine Bar was on hand to share his love of Spain with his recipes highlighting the culinary gems from Spain. Chef Mat paired up with the Trade Commission of Spain and Foods and Wine from Spain.
The Trade Commission of Spain is an agency that represents Spain’s interests in international trade, primarily focused on promoting Spanish companies entering foreign markets and attracting foreign investment in Spain. It operates as part of the Spanish Ministry of Industry, Trade and Tourism.
Mat has an extensive first-hand knowledge of Spanish cuisine and culture through his personal life and his restaurant. ( I can’t wait to go!)
The foods featured in this class were two cheeses of Spain, Queso Mahon and Murcia al Vino which is a goat cheese finished with Monastrelle wine on the outside. You may recognize both with “Drunken Goat Cheese” and it’s distinctive purple outer layer and Queso Mahon from Menorca with it golden hued outer coating of pimento aka Spanish paprika.
Spanish wines are some of my favorites and I recently had the opportunity to travel to Spain to learn about and enjoy the most popular and well known grapes of Spain the red wine Tempranillo and white, slightly fizzy and refreshing Txakoli of Getaria.
Jamón Iberico and Jamon Serrano from Monte Nevado are the two most recognizable and sought after cured and dried meats that are perfect for a charcuterie board and so versatile they can be incorporated into fabulous tapas dishes as-is and cooked as well.
Both products were provided by Monte Nevado which were both magnificent for their distinct flavors and can be purchased at Central Market or online.
Jamón Serrano comes from white pigs—either the Duroc, Pietrain or Landrace varieties—that are raised on cereal grains. The meat is salted for up to two days, rinsed, and then cured for anywhere between a year and eighteen months.
Iberico Pork comes from the famous Iberian Black Pigs that are only found in Spain and Portugal. Their special diet and the fact that they can freely roam makes them one of the most expensive meats in the world.
Feast your eyes on the menu!
Recognize the cheeses and meats? I bet you’ve enjoyed these many times at parties and restaurants that feature cheese and charcuterie boards.
BOdega Aizpurua Txakoli One of my favorite wines that is so light and refreshing, it pairs with everything!
Chef Mat is talking about the differences and uniqueness of the featured Spanish cheeses, what regions they are from.
Spanish Olive Oils are the best and so easily accessible at your favorite store or online.
Spanish Cheese and Charcuterie Plate featuring Mahón-Menorca PDO cheese, Murcia al Vino PDO cheese, Jamón Iberia and Jamón Serrano from Monte Nevada. served with Marcona Almonds, Olives and bread.
Demo on how to clean and cut leeks for the next recipe
Braised Leeks with Jamón Serrano and Murcia al Vino PDO cheese
Jamón Iberico Tartare on Endive Leaves with Crispy Capers
Chef Mat explains the procedure for butterflying the shrimp and how to stuff it with the delicious filling
Shrimp Stuffed with Murcia al Vino PDO Cheese and Wrapped with Jamón Serrano
Last but not least, dessert!
Mahón Menorca PDO Cheese, Quince Paste in a Toasted Walnut Phyllo Cigar with Quince Drizzle
Me and Chef Mat