All posts by nicolas

Chef Bollo’s Fried Brussels Sprouts and Cauliflower with Yoghurt and Paprika

With summer just around the corner, our diners are naturally gravitating towards some of our lighter, healthier tapas options. Chef Luis Bollo's Fried Brussels Sprouts with Yoghurt and Paprika have become a Salinas favorite over the last 4 years. By following Chef's recipe, featured below, you can enjoy cooking (and eating) this tasty dish at home: COLES Y COLIFLOR For the Brussels sprouts: 1 quart canola oil 1 sachet consisting of rosemary, thyme, black peppercorns and garlic 16 small Read More...

Casa Dragones is a Salinas Favorite

At Salinas, it’s no secret that we pride ourselves on making beautiful, delicious cocktails. When you want to cook something delicious, you must use the best quality of ingredients. The same can be said for making drinks, and one of the brands we depend on consistently is Casa Dragones Tequila. Released in 2014, Casa Dragones’ Tequila Blanco is a small batch, 100% pure Blue Agave silver tequila that is “handcrafted to deliver the true essence of agave through an innovative process that Read More...

Ingredients We Love: PAPRIKA – “The King’s Spice”

“Paprika is the quintessential ingredient in Spanish cooking along with bread, wine and olive oil. It’s used in many dishes from dry-cured meats to escabeches and stews. Paprika is used in these various ways because it comes in many flavors. Unlike spicy red chili powder, which resembles paprika in color, it’s not used to interrupt or mask flavors, but to add depth to the elements on the plate. In my recipes I show how paprika is used in diverse regional Spanish cooking and in what forms it Read More...

Christmas in Spain

Christmas Eve offers us one of the rare moments each year to eat with the ones we love and take part in our own cultural traditions. Different countries celebrate the holiday with their own family’s dishes with unique preparations, making the holiday that much more special. One great example is Spain’s version of Santa Clause, Olentzero. Legend has it that Olentzero was a giant and lived in the Pyrenees with other members of the Jentillak, a clan of giants. The tale states that they saw Read More...

Recipe: Coles y Coliflor (Cauliflower & Brussel Sprouts with Citrus Yogurt)

At Salinas, diners find this delightfully green dish under "tapas," but the flavors are sharp enough to accompany any protein for a main course. Doubling or tripling the portion also makes for an excellent addition to a table spread for holidays or cocktail parties. Side dish - 6 servings   Brussel sprouts: 12 pieces        brussel sprouts (cut in half) 2   cups           olive oil   Put oil in thick-bottomed pot and place a thermometer inside Once Read More...

Call Your Dad. It’s “Día del Padre”

Father’s Day (Dia del Padre) is celebrated in Spain on the 19th of March, the same day as the Feast day of St. Joseph. He is arguably the most famous father in history since he raised Jesus of Nazareth. Not unlike America, families attend church services on this day and gather for a huge family meal, dining out or cooking the feast at home. A Spanish spread of dishes for Father’s Day usually consists of bread, fish, and pasta with the particular featured dish of Fava beans. In Valencia Read More...

Recipe: Caldo Gallego – (Chicken, Pork, White Bean Soup)

Soups are beloved in Spain, and you are sure to be served a bowl if you visit a Spanish family for any length of time, whether it is winter or summer. This recipe is perfect for winter nights, and freezing in small containers, reheating as needed when someone in the house comes down with a cold. Yields = 1 gallon = 16 cups 5 oz      chorizo fresco 2.5 lbs whole chicken 6 oz      bacon 3 oz      jamon Serrano 6 oz      pork ribs 6 oz      white beans (canned and drained) 3 Read More...

Recipe: Aceitunas Marinadas – (marinated olives)

Here is a quick dish you can easily prepare days in advance for guests to enjoy with cocktails before dinner. This can accompany a "carne y queso" tray, or just have it stand alone. 1  mixed  Spanish olives 1    ea       lemon zest ½   ea       lemon juice 1    ea       orange zest 1    ea       orange juice 3 sprigs   thyme leaves 3 sprigs   rosemary 1/8 TSP   ground garlic 1/8 TSP   black pepper Drain olives from natural juices. Grate orange peel Read More...

Spanish Art Takes Residence in Chelsea

Art has a strong tradition in Spain and its great artists are celebrated with vigor. Pablo Picasso, widely considered one of the world’s greatest artistic treasures, hails from Malaga. The Museu Picaso, which opened in Barcelona in 1963, is an example of how Spain views it’s artists with a strong respect and reverence.  But Spain is not the only place to celebrate Spanish art. New Yorkers have the privilege of seeing three of Spain’s contemporary artists at the Agora Gallery: Garma Read More...

The Festival of The Three Kings

Do you remember the poem, “Twas the Night Before Christmas”? Well in Spain it should be, “Twas the night before King’s Day.” For more than 125 years people have gathered on the Sunday before the 6th of January for the festival of the Three Wise Men (Magi). During this feast, the most important dish is Roscon de Reyes, or Twelfth Night Cake. King’s Day would not be King’s Day without a Roscón de Reyes on the table. Peek through the window of any bakery (panadería) the night Read More...