September 2017

This month sees the end of my least favorite season, Summer. This year has been a particularly tough one, as temperatures have soared, forcing me to scamper from air conditioned car, to air conditioned room trying to spend as little time as possible under the glare of the Sun. Thankfully, Fall is nearly upon us and, hopefully, temperatures will begin to decline noticeably, even here in Los Angeles. Now, I can turn my attention to my busy Fall schedule, and start working on some of those recipes I have been longing to try. I hope you enjoy this month’s newsletter and don’t forget, please do let me know on Twitter, Instagram or Facebook if you give this month’s recipe a try. 

Cheers,

Simon

PS - As we send this newsletter out, we are obviously aware of the relief efforts going on in Texas following Hurricane Harvey. Our thoughts go out to everyone affected, and to the first responders who are working so hard. If you are considering donating to the relief effort, please do check out our friends at Convoy of Hope.

SIMON'S FOOD SCHOOL:

Stuff You Didn't Know You Didn't Know About Food

Hamming It Up

On a recent visit to Spain, I suggested that we make a stop on our journey from Barcelona to Haro, the capital of La Rioja, in the busy city of Zaragoza. It’s an enjoyable town in which to spend time, but hardly one that ranks high on the list of places to check out when people visit Spain. There is, however, one reason that makes this one of my favorite places in my favorite country: it is the home of La Jamoneria and its owner, the legendary Felix Martinez (not a paid endorsement). 

with Felix before continuing our journey on to Haro. I am convinced, that by the time we finally said goodbye, we were all heavier by about five pounds each of Iberico pork.

If I am pressed to name my favorite food in the world, I would be hard pressed not to immediately point to Spanish hams as my number one choice. That includes not just the rightly lauded Jamon Iberico de Bellota, from the Extremadura region of Spain, made from pigs fed purely on acorns, but, also the ranges of Serrano hams from the Eastern part of the country, such as the glorious Jamon de Teruel, which is made from the legs of white pigs and aged in mountain air for twelve months. Added to which, few meals in Spain begin without a glass of Fino sherry and a plate of assorted “embutidos,” where the sausages made from the remains of the pig after the coveted legs and shoulders are removed.

I am obviously not alone in my love for Spanish pork products, as the country produces over 40 million hams alone every year. In fact, in Spain, the love of pork is far more than a foodie obsession. It has become part of Spain’s national identity, with a history that dates back to the earliest hunting of wild boars in the Iberian Peninsular, through the first domestication of pigs, and to the occupation of Spain by Moorish invaders from North Africa, where the eating of pork took on an almost spiritual significance for those who clung to their Spanish identity. Now, it is almost impossible to imagine a Spanish meal that did not include pork in one form or another.

If you have not yet had the good fortune to sample the wonders of Spanish cured pork, it

Upcoming Events

• September 7, 2017 - San Antonio Restaurant Association Showcase Dinner, San Antonio, TX
• September 24, 2017 - Golden Foodie Awards, Host, Newport Beach, CA
• October 27-28, 2017 - Smithsonian Food History Weekend, Panelist, Washington, DC

THE BOOK ZONE

YOUR "FIRST LOOK" RECIPE:

Smashed Potatoes with Tapenade & Sour Cream

This is a simple appetizer I came up with when faced with a bowl of cold leftover fingerling potatoes. Frying them gently gives a great texture. Once fried, they can be served with a wide variety of toppings, but I really like the combination of sour cream and tangy tapenade.

(Serves 20)

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Ingredients

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• 20 Fingerling Potatoes (assorted colors)
• ½ Cup of Sour Cream
• 1 Bunch Chives (finely chopped)
• Canola Oil (for deep frying)
• Sea Salt
• Ground Black Pepper
• 1 Cup Pitted Black Olives
• 2 Anchovy Fillets
• 5 Basil Leaves
• 2 Teaspoon Capers
• Juice of ½ Lemon
• ¼ Cup Olive Oil
• 2 Cloves Garlic

Instructions

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1. Make the tapenade by blending the following ingredients to make a chunky paste:
   • 1 Cup Pitted Black Olives
   • 2 Anchovy Fillets
   • 5 Basil Leaves
   • 2 Teaspoon Capers
   • Juice of ½ Lemon
   • ¼ Cup Olive Oil
   • 2 Cloves Garlic
2. Bring a large saucepan of salted water to the boil.
3. Add the potatoes and cook for five minutes.
4. Drain the potatoes and lay them out on a tray lined with parchment paper.
5. Allow the potatoes to cook, and then press them gently with the back of a fork until they are slightly flattened.
6. Heat ½ inch of Canola oil in a cast iron skillet.
7. Fry the potatoes gently on both side until the edges are crunchy.
8. Place the fried potatoes on a paper towel and sprinkle with sea salt.
9. Place ½ teaspoon of sour cream on top of each potato.
10. Place ¼ teaspoon of tapenade on top of the sour cream on each potato.
11. Add a crack of black pepper on each potato.
12. Place on a serving platter and sprinkle with chives before serving.

And, Last But Not Least... Please Check Out: