The 3 Point RUDY

April 16, 2009

It’s been a great week! I think the most prominent part of the week that has been on my mind is our incredible Blazer Boys!!! Max and I were in the 300 seats with die hard fans on Monday and walked away wondering why we are not season ticket holders! What a scene! What a wonderful part of Portland to experience! I came back into work on Tuesday and said the same thing… what a great part of Portland e.moreland market is. We reach so many people in various ways, I constantly wonder how we can become a team in this neighborhood. We work every day to bring you the best we know how in such a small space. The fact that so many of you celebrate that just makes us want to come to work daily. Thank You!!!

This email is a celebration of you and the fact that we love Rudy Fernandez of the Blazers and we will be celebrating his outstanding rookie NBA  record breaking 3 pt. shots this season with his own sandwich,

The 3 Point Rudy

Because Rudy is from Espana we will commemorate a  ” Bocadillo de Calamares con Jamon Serrano y Queso Mahon on Friday and Saturday for lunch.

Also, we just hit the news wave, check us out at wweek.com/story.php?story=12424&hood=7

Comments
No Comments »
Categories
Kitchen, News
Comments rss Comments rss
Trackback Trackback

paella night in the kitchen

March 5, 2009

paella.jpg

We have been donating cooking classes over the past year to the many schools that support the kids in our  neighborhood. This past Saturday night, we hosted a Paella cooking class. Over $750.00 was raised for the Duniway foundation during their annual auction with this donation.

When folks arrived at the store around 7:30 p.m., they noticed our little place took on a bit of a different atmosphere. Candles were lit in the front windows. All the tables and chairs were gone.  Replaced was a long, family style table topped with hand crafted plates and candles flickering. We moved the pastry case to make room for a hands on work table in front of the stove. Wine was poured, cheese and olives were served and Pat and I got to talking about what we love most. FOOD! Especially for me, Spanish food.

Pat has been our family chef since the day we met. He excels in everything he puts on the table. Italian food is something he can prepare with his eyes closed. His hand in the paella art has been going on for the twenty years we’ve known each other. My family lived in Spain for almost nine years during which my mother mastered the art of Paella. She passed her huge paella pan and her secrets on to Pat when we got married. I thought I had already tasted his best, but last Saturday was by far the most mouthwatering, loving piece of work to come out of any kitchen I’ve ever  had the pleasure of tasting paella in. THE LUCKY TWELVE, as I have named them, seemed to all agree.

Any cook, especially any Spanish home cook, will  agree that it is what is in your cupboard, what you can get fresh that day and which rice you use that makes a great Paella. I’ll have to say that not only is it the technique, but it most defiantly is the pride and the love that goes into the dish that makes it just explode with flavour in your mouth.

This post is just a curtsy to my husband and to the love that he brings daily to this community, and to those that walk in our store. I feel blessed to be able to come home to a great meal each night. I hope our store, the things we prepare during the day  and the products we carry also help you create the magical meals  you share with your family.

patpaella.jpg

Paella Recipe

8 chicken legs
3 chorizo sausages, cut into 1 inch pieces
4 tablespoons olive oil
3/4 cup chopped onion
1 clove garlic, chopped
1 1/2 cups medium grain rice
1 teaspoon salt
1/2 teaspoon white pepper
1 teaspoon saffron threads
4 cups chicken stock (or 2 cups chicken stock and 2 cups clam juice)

1 pound shelled & cleaned shrimp marinated in:
1 clove garlic, chopped
1 onion, chopped
1 tablespoon parsley, chopped
1/2 cup oil
1/2 cup white wine

1/2 pound fresh mussels and/or clams
2 cans artichoke hearts, drained
1 jar whole pimentos, drained
1/2 cup fresh or frozen peas, cooked and drained
8 lobster claws or crab claws

2 lemons, quartered

In a large pan, brown the chicken legs and sausages in the olive oil. Add chopped onions and garlic, brown. Remove meat mixture from pan and reserve. Add rice to pan and cook until slightly golden and transparent. Add salt and pepper. Bring stock to a boil. Dissolve saffron in the boiling stock. Cover rice with the stock and put the meat mixture back in the pan. Cover and cook slowly until the liquid is absorbed (about 30 minutes) on the cooktop.

Marinate shrimp for at least one hour. Remove from marinade before adding to paella pan after the liquid has absorbed into the rice.

Garnish paella with mussels/clams, artichoke hearts, pimentos, peas, crab and lobster. Cover and let the garnish ingredients steam for 20 minutes over a low fire (so the rice on the bottom does not burn). Serve with lemon sections.

Another important ingredient while creating will be your glass. Vino Tinto, or Aqua con gas…

Chin Chin!!

Comments
No Comments »
Categories
Kitchen, News
Comments rss Comments rss
Trackback Trackback

New Sandwiches

November 4, 2008

We are now featuring 6 mouth watering sandwiches, three hot, three cold. Think piled high muffeleta on round Italian bread — the olive mixture is melding together right now. Or perhaps you would prefer the Reuben with Jessie’s spicy slaw. We also are serving turkey breast with daily chutney, portabello, havarti and mixed greens on ciabatta and our tender pulled pork. And, don’t forget the killer burgers.

img_8095.jpg

In addition, you can always build your own sandwich, but with these options, we don’t know why you would want to.

Comments
No Comments »
Categories
Kitchen, News
Trackback Trackback