Spanish Delights Perfect Summer

With our beautiful Bermuda summer days upon us, I happened to have been sitting outside reading up on history. When reading about Spain I became enamored with the wines, cheeses and seafood from that region. So I figured, why not head out and
see what I could find to create a real Spanish summer dinner.

The foods that Spain enjoys when the mercury rises are suited to lighter foods, smaller portions and refreshing fare. The wine I chose was the 2008 Vinos Portal White which is a blend of 70% Garnacha Blanca, 20% Sauvignon Blanc, 5% Viognier and 5% Macabeo. This absolutely refreshing white wine displays a brilliant yellow color. The bouquet is redolent with white peach and rose and leads to flavours of grapefruit zest and a medley of stone fruits followed by a nuance of tropical fruit. After tasting this lovely refreshing wine, I began to daydream about the foods that might heighten an already sublime experience. I had tasted
a new product just the week before and fell in love with it. The object of this Spanish delight was the Ortiz Boquerones (marinated sardines from Spain). I decided to make a wonderful fresh fish dish and used the vino and sardines that had captured my imagination.

I then began to think of a way to finish my culinary journey through Spain and decided to find a cheese that would complement the remaining glass of Vinos Portal White. Earlier that week, I wandered over to our artisan cheese department and asked about a Spanish goat cheese that would be new to me. They pointed out the Montcabrer. Montcabrer is a semi-firm goat cheese from Catalunya that is bathed in vegetable oil and charcoal and aged for 60-90 days. The rind is gray, the result of the surface mould mingling with the charcoal. The texture is creamy and there is a slight sweetness, which is derived from the milk of the Murciana goats. This cheese also exhibits an earthy, full-flavoured richness and a slightly tangy finish. I was thrilled with this pairing and in awe at the History between Bermuda and Spain, in terms of hot weather, food, wine and our shared passion for them. Here is a dish I created that brings them all together! Goce!

Spanish Baked Fish Salsa and Cilantro Spanish Olive Dressing

Ingredients:
1 1/2 pounds Rockfish or Cod
1 cup roasted pepper salsa, jarred
1 cup shredded cheddar cheese
1/2 cup coarsely crushed corn chips
1 avocado – peeled, pitted and sliced
¼ cup cilantro spanish olive dressing
¼ pound Montcabrer diced
1 piece Spanish sardines per portion
¼ cup 2008 Vinos Portal White Wine

Directions:
Preheat oven to 400 degrees F (200 degrees C). Lightly grease one 8x12 inch baking dish. Rinse fish fillets under cold water, and pat dry with paper towels. Lay fillets side by side in the prepared baking dish. Heat for 5 to 8 minutes or until outside is lightly cooked and no longer appears raw. Remove from oven and pour the salsa over the top, and 2008 Vinos Portal White Wine Sprinkle evenly with the shredded cheese. Top with the crushed corn chips. Bake, uncovered, in the preheated oven for 10 minutes, or until fish is opaque and flakes with a fork. Serve topped with sliced avocado, Sardine, diced Montcabrer, and Cilantro Spanish Olive Dressing.

Cilantro Spanish Olive Dressing Recipe

Ingredients:
1 cup mayonnaise
1/4 cup buttermilk
1/2 cup chopped fresh parsley
1 bunch fresh cilantro, chopped
3 tablespoons apple cider vinegar
3 green onions, chopped
1 clove garlic
10 large Spanish olives
2 tablespoons Worcestershire sauce
1 teaspoon paprika
3/4 teaspoon salt
1/2 teaspoon freshly ground pepper

Directions:
Process mayonnaise, buttermilk, parsley, olives, cilantro, vinegar,
green onions, garlic, jalapeno, Worcestershire, paprika, salt, and pepper in
a food processor.
Adjust seasonings, adding more jalapeno if desired. You may thin with
more buttermilk. Cover and refrigerate.

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