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PEDRO XIMENEZ ( PX ) VOS DE BODEGAS TRADICIÓN

post #1 of 3
Thread Starter 

 

Braised oysters seared on flame ... served with Amontillado ( aged crianza ) Equipo Navazos ... and Oloroso Dulce ( Aged Dessert Jérez Brandy ) Solera 1842 de Valdespino and PX Vos Bodegas Tradición are quite popular at moment in southeast Spain and in the major urban cities of the peninsula ...

 

We shall be moving into mushroom and truffle season in late October in the Mediterranean ... It is still quite warm here ( 29 degrees centigrade ) ... Mornings are a bit chilly at 17 - 19 degrees ... Indian Summer ... Known here as " Arcangel Miguel´s Summer " ...

 

Product of the week here is wild fresh river trout ( coral as salmon ) ... Navarran prepared ... with Iberian acorn fed ham from Jabugo, Huelva or Badajoz, Extremadura which are ham country ... wrapped around the whole trout and / or lining the inside ( keeping the trout whole ) ... and oven prepared and / or sautéed ---

 

That´s it for the moment on Spain ...

 

Shall be off for October 12th weekend --- and have hopes to explore Porto, Portugal ...        

 

 

 

post #2 of 3
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Originally Posted by MARGCATA View Post

 

Braised oysters seared on flame ... served with Amontillado ( aged crianza ) Equipo Navazos ... and Oloroso Dulce ( Aged Dessert Jérez Brandy ) Solera 1842 de Valdespino and PX Vos Bodegas Tradición are quite popular at moment in southeast Spain and in the major urban cities of the peninsula ...

 


 

 

Hi MargCata, I'm very intrigued by this! Braising ànd followed by searing oysters sound very unusual to me to start with, serving it with extremely overpowering and extremely sweet PX, that's completely new to me. Do you have any more info or suggestion on this?

I love a classic raw oyster with a very dry sherry like a fino or even better a softer nicely cooled manzanilla and of course "hors catègorie" a glass of champagne. But, I'm always in for an experiment. I have to add though that oysters and sweet wine makes me raise at least one eyebrow.

post #3 of 3
Thread Starter 

 

I love fresh raw oysters on the half shell with a chilled Extra Dry Brut Cava from Juve y Camps or Champagne ... I agree, that PX is too sweet and heavy for such a delicate mollusk ...

 

However, this is exactly what some Chefs were toying with and preparing at an event in Murcia. I have to look up the name of the event for you if u wish ... and the Chef or Chefs who participated ! Juli and Jordi were there amongst others of lesser recognised venues.  

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