More pintxos and Spanish wine @ La Tienda

I have been enjoying too much Spanish wine and food lately, so any excuse to have them is good for me. This time it was dinner with Chinkee and Matt. I asked Chef Javi to prepare us some appetizers, and for main, Chuleton of course. All the wines were Spanish, from the Cava to the Albarino to all the reds.

We stared off with some Noel's Freixenet Elyssia Gran Cuvee Brut. Very light, refreshing and appropriate for some light appetizers (Chistorra and Boquerones which we had while waiting for the others) or simply just to start a meal. We had already finished our first Bottle when my wife and Chinkee and Matt arrived. We them moved on to the meal proper. We were to be served 6 dishes of different kinds of Pintxos made by the Chef:

Salmorejo (Southern Spain's version of Gazpacho)

Escalivada con Pate de Olivas

Bacalao al Ajoarriero con Gambas

Salmon Confitado con Pisto

Pist0 is a typical dish made of sauteed vegetables, typically eggplant, tomato, and anythig that is of season

Escalivada con Anchoas (we always have to have this when we eat in La Tienda)

Brocheta de Solomillo y Bacon con Arroz Cremoso, Foie Gras y Salsa de Oporto

Needless to say, ALL the dishes were great. I particularly liked the Brocheta and the Bacalao. Most of the seafood dishes we had with an 2008 Laxas Albarino that Chinkee brought, and Noels 1973 Berberana (Rioja) which was quite light and good for the some dishes as well.

We had to ask Javi to give us a 15-20 minute break before serving the Chuleton since we were all just stuffed. Matt even had to take some Alka Seltzer, since I think he had 'empacho' (I think you could translate this to over-eating)...

After that much needed break, they brought out the Chuleton. Perfectly cooked as always, with fries and a side dish of Pimientos, that Javi makes to perfection ( a recipe from his great Grand Mother).

We had the Chuleton with 2 other bottles of Rioja: 2001 Muga Prado Enea Gran Reserva (Noel's Bottle) and my bottle of 2001 Bodegas Marques de Murrieta Castillo Ygay Gran Reserva Especial. I prefered the Muga with the steak, as it was a bit more firm, medium to full bodied, compared to the Ygay. Both wines were quite young, though I think the Prado Enea will age much better than the Ygay.

We also had some dessert (no picture) which was Torrijas with Helado de Arroz con Leche. Wonderful dessert which we have had several times before. This one was as good, with the Arroz con Leche Ice Cream which was delicious.


Great Dinner, thanks to Chef Javi and until the next one!!