HAM:  Not your ordinary, every day ham!

Ham is revered here in Spain.  They worship the Holy Ham. You will see shrines to it everywhere.  They have shops and restaurants dedicated to this culinary delight.   Some of these establishments have names like The Jewel of Ham, The Salon of Ham, The Palace of Ham and my favorite, The Museum of Ham. But it is not just your everyday ham, it is Iberico Jamon, the creme de la creme of ham.  These little piggy beauties are raised eating black acorns and the taste, texture, sight and aroma all reflect this unique diet.  The legs of ham hang from the ceiling and the walls and their hammy scent is thick in the air.  It is quite the sight to see the butcher or designated restaurant server deftly slicing the ham to perfection, so that it melts in your mouth, as you savor with all of your senses its exquisiteness.  Don’t miss the “Ham” experience when you are in Spain.  As our “swine” guide and friend in Spain always says:  “Yummy, yummy pig’s bummy!”

One of our favorite "Danny" jokes on the Camino:

ANNOUNCEMENT - From the BBC

The English are feeling the pinch in relation to recent terrorist threats and have therefore raised their security level from "Miffed" to "Peeved." 

Soon, though, security levels may be raised yet again to "Irritated" or even "A Bit Cross." The English have not been "A Bit Cross" since the blitz in 1940 when tea supplies nearly ran out. Terrorists have been re-categorized from "Tiresome" to "A Bloody Nuisance." The last time the British issued a "Bloody Nuisance" warning level was in 1588, when threatened by the Spanish Armada. 

The Scots have raised their threat level from "Pissed Off" to "Let's get the Bastards." They don't have any other levels. This is the reason they have been used on the front line of the British army for the last 300 years. 

The French government announced yesterday that it has raised its terror alert level from "Run" to "Hide." The only two higher levels in France are "Collaborate" and "Surrender." The rise was precipitated by a recent fire that destroyed France's white flag factory, effectively paralyzing the country's military capability. 

Italy has increased the alert level from "Shout Loudly and Excitedly" to "Elaborate Military Posturing." Two more levels remain: "Ineffective Combat Operations" and "Change Sides." 

The Germans have increased their alert state from "Disdainful Arrogance" to "Dress in Uniform and Sing Marching Songs." They also have two higher levels: "Invade a Neighbor" and "Lose." 

Belgians, on the other hand, are all on holiday as usual; the only threat they are worried about is NATO pulling out of Brussels. 

The Spanish are all excited to see their new submarines ready to deploy. These beautifully designed subs have glass bottoms so the new Spanish navy can get a really good look at the old Spanish navy. 

Americans meanwhile and as usual are carrying out pre-emptive strikes, on all of their allies, just in case. 

And in the southern hemisphere... 

New Zealand has also raised its security levels - from "baaa" to "BAAAA!". Due to continuing defense cutbacks (the airforce being a squadron of spotty teenagers flying paper airplanes and the navy some toy boats in the Prime Minister's bath), New Zealand only has one more level of escalation, which is "I hope Australia will come and rescue us". 

Australia, meanwhile, has raised its security level from "No worries" to "She'll be right, mate". Three more escalation levels remain: "Crikey!', "I think we'll need to cancel the barbie this weekend" and "The barbie is cancelled". So far no situation has ever warranted use of the final escalation level.

(by John Cleese) 

Peppers

Oh those Padron peppers—be still my heart!!

Peppers are abundant in Spain and the variety is a delight to see.  Red, green, yellow, deep dark purple to name just a few.  My favorite peppers are the Padron Peppers also known as Fire-cracker peppers, because you never know when you will get an explosion in your mouth!  So you live dangerously eating pepper after pepper, enjoying their delectable flavors, not having a care in the world that you will hit the “hot” one, but when you do, look out!  Be sure to have a lovely glass of wine next to you to help alleviate the pain and suffering of your tongue and mouth.

I have seen these peppers at home in California and have purchased them before.  They are amazingly simple to prepare.  Below is my recipe.

RECIPE: Padron Peppers

Wash and thoroughly dry the whole peppers

Toss with olive oil

Heat up a cast iron skillet until HOT

Scatter the peppers into the bottom of the skillet and stir quickly

Remove from skillet once seared and slightly wilted, toss with salt crystals and enjoy!

"Las Tunas"

Music of Santiago de Compostela  

No, it is not that heavy, mercury-laden fish. In Spain, it has a long tradition stretching back into the Middle Ages.  Music is the essential character of the “Tuna.”  University students long ago would play for food, music and/or money.  Their songs were shared in the local taverns or under the windows of potential lovers.  Ah, the times they have so changed (remember the sixties?).  

Anyway, fast forward to the 21st century and drop yourself into one night in Santiago.  You have walked the Camino into the city, you’ve had your dinner and then begin to hear their serenade.  You walk across the plaza outside the cathedral to the sounds of Guantanamera.  Is this Cuba?  You walk under the arches and see a collection of musicians playing identifiable, and unidentifiable, instruments.  A crowd gathers and you are in the moment.  Maybe you dance. It is magical.  While you might be tired, the camaraderie and excitement keep you amid the merry-makers, and so, you stay.  This magical moment swirls around the arches and the moment becomes your moment.  

It is so special and should not be missed!  Next time you are in Spain…maybe on your own, maybe with us, be sure to find them. Next year, we enter Santiago de Compostela via the Portuguese Way to hear our “Tunas” again.

Olive Oil:  A Spanish Love Affair

Traveling for the last few years throughout Spain, I have come to treasure Spanish olive oil.  Not all olive oil is the same, and you have an enormous variety to choose from.   The Spanish health regulations define three grades of olive oil:  Virgin Olive Oil, Refined Olive Oil and Olive Oil.

Virgin is oil expressed from olives by methods that do not modify it’s basic properties.  

Under Virgin classification there are three properties:

*Extra:  this oil exhibits the best taste characteristics and has an acidity level of no higher than 1%

*Corriente:  this is average oil with a good taste and an acidity level no higher than 3.3%

*Lampante: this is a strong oil that possesses little taste or has an acidity level above 3.3%

Under Refined Olive Oil is virgin oil where the taste or acidity level make it unsatisfactory, but once refined the results are a marked improvement.  This is a healthy and very usable product, it just lacks the full taste of virgin olive oil.

Under Olive Oil is a blend of both refined and virgin olive oil. This is the overall market standard.

One of my all time favorite Spanish olive oils is Nunez de Prado, and we had the unique opportunity a few years ago to visit an all organic olive oil production plant.  It was not only a treat to see, but a culinary delight to taste.  Their Flor de Aceite (flower of the olive oil) is hand-labeled and numbered to enhance traceability.  Check out the article in the Olive Oil Times under The Nunez de Prado Obsession with Perfection.  You can purchase this product in the US at Whole Foods Markets or if you are lucky enough to travel to Spain, you can buy it at your local El Corte Ingles.  I always travel with plastic wine bottle bags that are insulated and sealed to carry a few of these precious gems home with me after each Spain trip.  Remember, you need to pack it in your checked in luggage, so be very careful to make sure it is wrapped generously to avoid breakage.

BUEN PROVECHO!!

RECIPE:  Braised Lamb Shanks in Port Red Wine Sauce

Delicious Lamb Shank in Dublin, Ireland

Irish food of today is not your Irish food of yesterday.  There is a worldly quality to the cuisine that seems to be everywhere nowadays. However, the old traditional foods of yesteryear are still prevalent and available to indulge in.  Take for instance, Braised Lamb Shanks in a rich red wine sauce--amazingly delicious and fairly simple to make.  We had this yummy concoction in Dublin just the other day and I can't stop thinking about it.

If you love food and travel, you might consider dining with us on our next travel adventure at www.knowingthewaytravel.com

Cheers!

Braised Lamb Shanks in Port Red Wine Sauce

2 Tbs. olive oil

4 lamb shanks (frenched, if you like)

3 onions sliced thinly

6 cloves of garlic, chopped

2 Tbs. butter (Irish is the best)

2 Tbs. brown sugar

1/2 cup red wine

2 1/2 cups port

1/2 cup basalmic vinegar

1 1/2 cups beef stock

Parsley, thyme and bay leaves

Heat oil in a large pan and brown the shanks on all sides until golden.  Remove from pan.

Reduce heat and sauté onions and garlic with the butter and sugar until golden and caramelized.

Deglaze the pan with the red wines scraping the bottom of the pan.  Cook until most of the wine has been reduced.

Add the port, balsamic vinegar, stock and bring to a boil.

Reduce heat and add the parsley, thyme and bay leaves and simmer the shanks for 2 to 3 hours or until super tender and the sauce has been reduced to a glaze.  Season with salt and pepper to taste.

Serve with mashed potatoes, carrots and sauce.  

Enjoy!!

It is time for another Buen Camino!

Barcelona to the Camino.  

You're making your final preparations before your voyage - you wind up at work and finish what cannot wait, you pay a few, final bills, you make your list, pick up a few things you'll need for your trip, pack your bags, repack your bags because they are overweight (as usual), and print your boarding passes. The ritual is well-known, somewhat stressful and always exciting. 

Where are you headed? 
Are you with us? Then you are headed to the north of Spain. You're about to embark on a tour through Barcelona, Oveido, Zaragoza, and Bilboa, just to name a few places. You will walk along the same path that thousands of pilgrims have walked before you, and descend into Santiago de Compostela.

I'm not sure exactly how I would describe walking the Camino. It is different for everyone. I wouldn't describe my experience as spiritual, but rather, contemplative. There is something about the open road before you, with only your feet to carry you, the arrival and rest at the end of the day, the silence, the time alone, that I loved more than I thought I would. It is also something that I look forward to again, although, you can never recreate an experience, so I'm open to the possibility that I will chat and laugh and make new friends, not think about the past or the future, and enjoy the present. 

The first time I walked the Camino, I had heard of it, of course, but I wasn't particularly interested in doing it. I only went because I loved traveling with Rick and Monique (if you've done it before, you know what I'm talking about!). This year, I'm super excited to walk it again, and this is something I find difficult to articulate. It is like describing why something as bitter as coffee is so delicious. It is something that only coffee-drinkers understand - that acquired taste that only comes from experience. 

This year we will walk on four different roads, all of which will lead to Santiago. Next year we will walk the Portuguese way. The year after? Who knows. We often talk about the south of Spain, a wine tour through the south of France before heading out onto the Camino, or coming in from Italy. 

Which "Way" would you like to go?
Head to our website, send us your thoughts.

Until then,
Buen Camino!