![]() ![]() Also I love fish cakes with ketchup, I’m a heathen. If you’re asking if I ate them cold with ketchup while hovering over the fridge for lunch, the answer is maybe. The corn salsa really ties this dish together, making a cohesive flavor party in your mouth. Can I just say, I have BEEN ready for summer since January. These simple Bluefish Cakes With Roasted Corn Salsa is just what you need to scream I am ready for summer. ![]() I will put out my bluefish exploits sometime next week but for now you can get a taste of what I do with the extra and leftover fish.Įnter fish cakes extraordinaire. I have plenty of fish stories to share with all of you but right now I’m working backwards. Basically you put a oddly shape piece of brightly colored plastic at the end of your line with a hook, skim it across the surface and wait for a fish to torpedo it’s way out of the water, onto your hook and into your belly. They are the one pot meal of fishing aka easy. They fight hard and you can even catch them right off the beaches – bonus! Also, they are pretty stupid, which makes them easy to catch, which makes me more interested in catching them. I can’t get enough catching and eating of this voracious fish. That said, I keep seeing it on tons of posh restaurant menus, so somebody is eating it. Original, black and white photos of Spain’s golden era film stars line the walls, and white jacketed waiters exude professionalism befitting the vintage decor.Bluefish are the redheaded step-child (sorry gingers) of the fishing world. Other popular dishes include a braised oxtail sandwich and a tapa of Andalusian-style fried cazón (dogfish) in adobo seasoning. A round bun is loaded with grilled chistorra sausage (like a thinner chorizo), a poached egg, and a pile of crispy, ultra-fine “straw cut” potatoes. ![]() The most popular sandwich on the menu is the Antxón, named for art director Antxón Gómez, one of Díaz’s contemporaries from his film days. Owner Kim Díaz worked in the Spanish film industry before getting into the restaurant game, first with his famous upscale restaurant Bar Mut (across the street and also well worth a visit), then Entrepanes Díaz, and then MutiClub, a cocktail lounge and late night wine bar next door. Modeled after the classic cervecería bars of 1950s Madrid, Entrepanes Díaz is a modern-day throwback that’s popular for gourmet sandwiches and traditional tapas. He has contributed to Monocle, National Geographic’s “48 Hours” guides, Culture Trip, and Vice Travel, among others. Sam Zucker is a freelance writer, photographer, filmmaker, travel Instagrammer, and gastronomic tour guide in Barcelona. The city simmers with an astounding variety of food at all prices, from opulent Catalan fine dining at the city’s original Ritz hotel to a sensory adventure through the young and ever-evolving international food scene. Save room as well for tandoori lamb, udon, craft beer, artisanal pizza, vegan ice cream, and killer tacos - and that’s just the tip of the iceberg. Get yourself some pintxos and paella (both great but neither entirely Catalan), but be sure to also seek out local gems serving vermouth, seasonal seafood, and homestyle stews. But it’s also too easy to have a downright disappointing meal if you settle for any old paella-slinging bar along Les Rambles (known in Spanish as La Rambla) or La Barceloneta. As befits the city’s Mediterranean lifestyle, you can eat incredibly well here, and often for not very much money (though Barcelona loves a pricey tasting menu, too). From Barcelona’s towering churches and bustling avenues to the sun-drenched beaches and idyllic plazas, it’s obvious why this city captures visitors’ hearts and refuses to let go. ![]()
0 Comments
Leave a Reply. |
AuthorWrite something about yourself. No need to be fancy, just an overview. ArchivesCategories |