I returned to Bar Lolo to check out their Spanish tapas after enjoying them last year. See the 1.27.13 post. I started with a glass of the Gran familia rioja which is 90% tempranillo and 10% graciano. The meat and cheese plate was a nice place to start.
I then moved on to their Potato chips with sea salt and fried herbs. Each of the small plates that followed had delicious flavor. I particularly enjoyed the sherry syrup.
Chickpea stew with spinach, saffron, and sweet paprika.
Serrano ham and manchego cheese croquettes with smoked paprika aioli.
Grilled chicken skewers with moorish spices and sherry syrup.
I tried to learn about the various sherries in order to select one that I’d enjoy. My husband and I traveled to southern Spain a few years ago, however, we didn’t make it to Jerez de la Frontera which is essentially the sherry capital of the world.
What I learned is that the fino or manzanilla sherry are aged the least, the amontillado is a mid level aged sherry, and the oloroso sherry is aged the most. So, I tried the amontillado. I enjoyed it, however, I think I need more experience with sherry to really decide. This Wine Folly post on Sherry: the dry wine that everyone should love is informative.
Unfortunately, this restaurant closed as of May of 2014.
I’m not particularly a fan of the about.com website and there are typos on this Gourmet Spanish Quesadillas recipe, however, it was easy and delicious!
I found some 12 month aged manchego cheese at Whole Foods.
The membrillo (quince paste) is available at many local stores including Fred Meyer.
I couldn’t find the chorizo that I was looking for at Fred Meyer so the closest I could find was Linguica sausage from Portuguese.
When I was in Spain, both chorizo and salchichon were sausages found on delicious bocadillos, however, in the U.S. when I ask about chorizo at any grocery store, I get directed to ground sausage from Mexico that is not at all the same thing! See this blog post on What’s the difference between Mexican and Spanish chorizo? Also, discover more information on the differences between chorizo and salchichon.
To finish out the plate of Spanish quesadillas, I added almonds (a Spanish staple) and some rice. Marcona almonds are even more delicious than almonds that we typically find in the U.S.!
I love manchego cheese from Spain and now had more membrillo (quince paste) than I needed for these quesadillas so the next few days they made an excellent breakfast on top of my favorite Rainforest crisps from Vancouver, B.C., Canada! All of the crisps are good, but my favorite are the fig and olive in the purple box. Whole foods and Fred Meyer tend to carry them in their specialty cheese sections. They are a delicious, healthy, and well balanced breakfast that is easy to do and sticks to my ribs! 🙂