Sangría
A wine punch which originated in Portugal and Spain. The word sangria comes from the Spanish "sangre" meaning blood. It typically consists of...

- red wine,
- chopped or sliced fruit,
- a sweetener such as honey or orange juice,
- a small amount of added brandy, triple sec, or other spirits.
- lemonade or another sweet juice

Because of the variation in recipes, sangría's strength can vary greatly.

The ingredients in sangría vary, particularly in the type of fruit used, the kind of spirits added (if any), and the presence or lack of carbonation.

White wine can be used instead of red, in which case the result is called sangría blanca. In some parts of southern Spain, sangría is called zurra and is made with peaches or nectarines. In most recipes, wine is the dominant ingredient and acts as a base.

Preparation consists of cutting the fruit in thin slices or small cubes, then mixing in advance all ingredients except for ice and carbonated sodas.

After several hours in a refrigerator to allow time for the fruit flavors to blend with the rest of the ingredient, the ice and any last-minute ingredients are added and the drinks are poured.

In Spain, sangría is served throughout the country during summer, and around the year in the southern and eastern parts of the country.








Be sure to read ...
"A Year of Sam n' Ella"
available from GrayInk Press in Dec. 2007

This weeks show is about the outstanding foods of Spain, namely Paella, the world famous 1905 Salad, and some great refreshing Sangria and Rioja wine.

Pallea 
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Shrimp with tails on (for show)
Crawfish Whole (in shell)
Clams
Mussles
Chorizo sausage (or hot Italian)
Chicken drummettes
Squid rings (optional)
Pork tenderloin (cubed small)
Onions
Garlic
Red peppers (Green/Yellow/Orange)
Diced Tomatoes
Short Grain Rice
Saffron
Peas
Salt/Pepper
  
Cook the sauasage in te pan – sliced to ½ inch pieces. Cover with water and cook until the water eveaporates and the sauge becomes cooked. Do not over cook as you will be cooking this with the paella later some more. Place on paper towels to the side. Leave any remaining  liquid in the pan.
 
Coat the chicken with a little salt and pepper and cook in olive oil until golden brown. Remove to a plate. Leave any remaining oil, liquid in the pan.
 
Add some liduid if needed to cook the Shrimp, squid, and scallops  in the pan until firm and white – do not over cook. Remove to a plate. Again, leave any remaining oil, liquid in the pan.
 
Now, the sofrito or lightly sautéed “stuff”. Add  ¼ cup of oil to the mix. Add the pork and sauté until it browns on all sides. Now add the onion, garlic, and peppers – cook translucent. Set all of this aside as well and retain the liquid.
 
Now add the dry rice into the pan and add the sofrito , some salt, and some saffron with 2x the amount of water as the rice. Bring to a boil.
 
Now add all of your previous ingredients in the prettiest manner possible (see picture). Now add the mussels and clams on top of all that. Never stir or mix from here on out.
 
Cover with foil loosely and set in 400 degree oven for 25-30 minutes until the rice is soft.

Serve and listen to your guests go…wooooowwww!

1905 Salad Recipe (from the Columbia Restaurant )
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1/2 head iceberg lettuce, shredded
2 ripe tomatoes, cut in eighths
2 stalks celery, sliced
1/2 cup Swiss cheese, cut in julienne strips
1/2 cup ham, cut in julienne strips (or turkey or shrimp)
1/4 cup green Spanish olives, pitted
4 cloves garlic, minced
1 teaspoon oregano
1 teaspoon Worcestershire sauce
1/2 cup extra-virgin Spanish olive oil
1/8 cup white wine vinegar
2 teaspoons lemon juice
Salt and pepper, to taste
2 teaspoons grated Romano

In a large bowl, mix together the iceberg lettuce, cut tomatoes, celery stalks, Swiss cheese, ham, and Spanish olives.

Mix garlic, oregano, and Worcestershire sauce in a bowl. Beat until smooth with a wire whisk. Add olive oil, gradually beating to form an emulsion.

Stir in vinegar and lemon juice and season with salt and pepper. Add dressing to salad and toss well. Add Romano and toss again.

Rioja
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