A pincho is a traditional tapa eaten in bars in Northern Spain. Pinchos are especially popular in the Basque region where they have a strong socializing component, and are usually regarded as a cornerstone of the local culture.
While the pinchos are related to Spanish tapas, the primary difference is that pinchos are served on a skewer or toothpick. In fact, the word
pincho literally means "thorn" or "spike." In many bars, these snacks are served on self-serve platters and placed on the bar. Patrons keep the toothpicks to tally their bills at the end of the evening.
"Pinchitos" are a type of pincho that is prepared on a skewer similar to "kebabs." Pinchitos are typically made of diced pork or chicken that has been marinated with herbs and spices. Special spice mixes to make pinchitos are sold all over Spain, however, it can be quite difficult to find spice packets in the U.S…
So imagine my surprise when I received my first month’s delivery from
Savory Spice Shop’s new Spice Club and found a packet of Southern Spain Pinchito Spice and a packet of Aleppo pepper along with a recipe card with detailed instructions and gorgeous photos of the completed dish. The Pinchito Spice blend adds a Spanish-influenced curry flavor to whatever you're using it in. It works both as a marinade for the meat and as a dipping sauce for the grilled kebabs.
The Savory Spice Club delivers a spice-of-the-month to your mailbox with new flavors & unique recipes that will inspire you to think about seasonings in a new light. Choose from three options depending on how many spices and recipes you want to receive for the year. The monthly kits are perfect for any level of home cook or spice lover and are enough to make a meal that will generously feed four people.
For Sauce:2 teaspoons Southern Spain Pinchito Spice
1/2 cup plain yogurt
3 teaspoons lime juice
1/2 teaspoon crushed Aleppo chiles
For pinchitos:2 tablespoons Southern Spain Pinchito Spice
1 tablespoon red wine vinegar
1 tablespoon olive oil
1 lb. beef, pork, lamb, or chicken
Choose at least 2 of these veggies:
8 oz. white mushrooms
2 bell peppers (any color), cubed
2 small zucchini or squash, thick slices
1 red onion, cut in wedges
1 teaspoon crushed Aleppo chilies
For sauce: Whisk together all sauce ingredients and refrigerate until ready to serve pinchitos.
For pinchitos: Soak some bamboo skewers in water for 30 minutes or longer. Then in a gallon-size zip top bag or other sealable container, thoroughly combine Pinchito Spice, vinegar, and oil. Add meat and toss to coat all pieces with marinade. Refrigerate for 1 to 4 hours.
Preheat grill to medium-high. Thread skewers with alternating meat and veggie pieces. Grill 5 to 7 min. per side, or to desired doneness. Transfer skewers to a platter and sprinkle with crushed Aleppo chilies to taste.
As a meal, serve over a bed of rice and drizzle with sauce. As an appetizer, serve on smaller skewers with sauce on the side for dipping.
For a vegetarian option: Use 14 oz. extra firm tofu or 1 lb. eggplant in place of meat. For eggplant, sprinkle cubes generously with salt and let sit in a colander for 30 min. to remove excess moisture before marinating. And, for a vegan option: simply use a non-dairy yogurt for the sauce.
Not sure about committing to a 6- or 12-month spice club membership? We are giving you a chance to try two of Savory Spice Shop's signature spice blends: Georgia Boys Rib Rub and Georgia Peach Spice! Enter to win below:
Recipe for Spanish Pinchitos with Yogurt Lime Dressing created by Mike Johnston, Savory Spice Shop founder
While we received complimentary spice packets from Savory Spice Shop, we received no additional remuneration. The opinions included herein are honest and unsolicited.
When Do.Food.Better. first decided to do a Holiday Gift Guide we had brands we love in mind, so we got busy reaching out to some. The Cook's Warehouse is an absolute favorite store of ours. So they were first on our list. They really should put in a coffee and snacks bar inside their stores, like Barnes and Nobles has. If we could spend happy hours in this store so could and do others! Something to think about The Cook's Warehouse! Ok, back to my point. I asked TCW if they would have any products they'd like to offer up (I trust their judgement completely!) for our YGGG. Guess what? They absolutely did! So, we gave them a whirl and here's what we found and our thoughts about them.
There is only one thing better than an excellent brunch prepared by a bubbly chef and that is having it served with a fantastic glass of champagne. That was the case yesterday at The Cook’s Warehouse for the fifth annual Holiday Blogger Breakfast. As we devoured amazing dishes by Chef Mandy Landefeld of Sumptuous Living, Cook’s Warehouse owner, Mary Moore shared for “hot” products for the 2015 holiday season (listed below).
Remoulade Sauce:
Think again. Now is the perfect time to be stocking up on holiday gifts – stocking your pantry that is. Last weekend we were very fortunate to attend a Holiday Preserving workshop taught by Lyn Deardorff of Preserving Now at the beautiful Bosch Experience Center in Serenbe. As a 40-year canner, she has revived the tradition of preserving while bringing in 21st century science to teach fun, easy and safe home canning.
After we finished putting our pear-cranberry butter in jars and set them in a water bath, Lyn showed us a variety of adorable and inexpensive ways to package our gifts for giving. Wrapping jars in burlap or cellophane bags with a decorative spoon, or a jar of jam with homemade shortbread cookies in a cute hatbox make unique homemade gifts for family, friends, office workers and teachers that are sure to please!
Cranberry Financiers
Cranberry Zinfandel Conserve
Rice-stuffed Tomatoes
OrganicGirl is a small group in California's fertile Salinas Valley who strive to offer the very best quality produce done the right way which means unique approaches to organic growing, triple washing their greens, and using earth-friendly 100% recycled plastic packaging. It also means no synthetic pesticides, growing and selecting only the very best quality produce, and getting products to the stores as quickly as possible to ensure ultimate freshness.
This is the time of year when we are all planning our Thanksgiving feasts right down to the wine we will serve. While we are celebrating all we have to be thankful for, there are many less fortunate people with limited resources who will struggle to afford a Thanksgiving feast. With this in mind, the folks at Woodbridge by Robert Mondavi continued Mondavi’s legacy of charitable giving and Woodbridge’s involvement in the Atlanta community by donating 250 turkeys to the Atlanta Community Food Bank to feed local Georgia families in need for the Thanksgiving season.
In addition to Woodbridge’s “Thanks Giving Back” program, they have also created a Woodbridge Harvest Wine Set for which all proceeds will be donated to AmpleHarvest.org. Inspired by the giving spirit of the harvest and the holiday seasons, these limited edition kitchen sets featuring an apron, potholder and wine tote are on sale through December 31st and are available on Amazon.com for $35. These Harvest Wine Sets are the ideal holiday or hostess gift for the wine lover or chef in your life, and a gift that truly keeps giving with all proceeds donated to the charity and helping support those in need by providing struggling American families with fresh fruit and vegetables from local gardens.
We recently had the pleasure of visiting the new Tavernpointe located in the One Peachtree Pointe building in Midtown with members of the Atlanta Food Blogger’s Society. Tavernpointe is the newest culinary venture for Chef Drew Van Leuvan. This midtown neighborhood eatery (in the space formerly occupied by La Pietra Cucina) offers classic cocktails, a full wine cellar and a rotating selection of 16 local and domestic draught beers. Tavernpointe’s chef-driven menu includes items such as Smoked Peruvian-Style Chicken, Grilled Waygu Skirt Steak & Fries and Broiled Lobster Scampi with ingredients sourced from local farms.
Bowls of potato gnocchi with roasted mushrooms, white truffle oil, parsley, parmesan, and topped with toasted bread crumbs came next. The gnocchi were perfectly delicate and the mushrooms were delectable. Next came the Georgia shrimp and Geechie Boy grits with tasso ham, sweet onions, and pickled okra in poblano pepper broth followed by signature beef & bacon meatballs served over Geechie Boy grits with spicy tomato ragu and parmesan.
I headed to check out with my items where I was greeted by a sweet clerk who kindly reminded me that ALDI only accepts cash, EBT, or debit cards. We chatted as I packed the reusable bags I had brought with me. A quick and painless checkout experience always leaves me with a good impression of any store; my ALDI did not disappoint.
Add cider to the skillet and bring to a boil, stirring constantly to loosen browned bits from bottom of skillet. Simmer uncovered, stirring frequently, until the liquid is reduced by more than half and is thickened. Add the chops back to the pan and thoroughly coat with the cider sauce. Serve the chops with pilaf and apple-soaked carrots.
Peppers are an inexpensive and plentiful vegetable option and make a wonderful vessel for stuffing. In addition, peppers are rich in vitamins A, C, and K, which help prevent cell damage, cancer, and diseases related to aging, support immune function, and inflammation caused by arthritis and asthma. Vitamin K promotes proper blood clotting, strengthens bones, and helps prevent cell damage.
Bake the peppers on the middle rack of your oven until the peppers are tender and browning and the filling is heated completely through, about 30 minutes. Remove the pan from the oven and allow peppers to cool before serving with a simple fresh salad.
The following insights might be helpful in selecting your favorite chili or on the off chance you are ever asked to judge an informal cookie bake-off in your friend’s kitchen or ribs at your neighborhood cookout.
I admit it. I have a sweet tooth; an insatiable one actually. Since we are trying to watch our weight, I avoid keeping treats in the house to escape temptation. Tonight the cravings were so bad, I went rummaging through the pantry (dried beans, sugar), the freezer (peas, pizza pockets), and the fridge (kale, radishes, lemons, a little leftover cream and parmesan). I was desperate, so I took to the internet. This is the part where I say, “I love Google!” I entered sugar, cream and lemon in the search bar and found posset. Of course, I had forgotten about this old-school gem!
In a small saucepan, heat the cream and add sugar, stirring to dissolve. Bring the cream to a low boil and continue to boil for 5 minutes (give or take). Watch the heat very carefully and don’t let the cream boil over.