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(Thanks to Club
Espaņa, Newark) Along with Food & Wine typical Gallego (Galician)
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Caldo Galego is a hearty soup whose main ingredients are potatoes and a local green vegetable, from collard greens to Broccoli rabe. |
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Empanada Pulpo /Octopus & an assortment of appetizers For Centuries the Galicians have valued the Empanada as a tasty culinary treat. Like a stuffed Pizza, it is a popular and practical meal. The filling ingredients can vary from province to province & from season to season. Today, this specialty, which undoubtedly originated in Galicia, is known in every part of Spain.
Pulpo a Feira is quite a delicate dish to prepare. To tenderize it was once banged against a hard surface after being thoroughly cleaned. The Octopus is then briefly dipped three times in boiling water and left to simmer gently. The secret could be the copper pot in which it is cooked in. Once the flesh is tender, yet firm to the bite, it is topped with olive oil, sea salt, garlic & pimenton Picante. |
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Main course will be:
Cocido Gallego.
A typical hearty winter stew, utilizing the natural resources of Galicia. Though this stew varies slightly from town to town, depending if they grow collard greens or broccoli rabe to cabbage, the main ingredients stay the same, pork, veal, chicken, potato, & greens. |
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for Dessert:
Tarta de Santiago The tarta is dense and rich in flavor of Almonds. Originating in Santiago, Spain as a delectable treat, the traditional cake has a decoration of the Cross of the Order of Santiago.. of which my Grandfather Antonio "Jalisco" Martinez was Knighted.
Gallego Witch Craft with a Queimada
Queimada has origins in the Pagan festivals of Galicia. It is a punch made from Galician aguardiente (Orujo Gallego) - a spirit distilled from wine and flavored with herbs or coffee, plus sugar, lemon peel, coffee beans and cinnamon. Traditionally while preparing the punch a spell or incantation is recited, so that special powers are conferred to the Queimada and those drinking it. Then the Queimada is set alight, and slowly burns as more brandy is added. |
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call for reservations only 40 spots open
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Friday, November 30 at 7:00
Caldo Gallego
