A
Anchovies. See Boquerones
Apples
Curried Apple and Celery Root Salad
Sautéed Piments d’Anglet with Balsamic Vinegar and Manchego Cheese
White Bean Salad with Manchego, Avocado, Apple, and Meyer Lemon
Artichoke Chips with Lemon Aioli
Asparagus
Vegetable Tempura with Orange Saffron Aioli
Avocados
Cold Avocado and Cilantro Soup
Mr. Williams’s Fried Chicken Sandwich
White Bean Salad with Manchego, Avocado, Apple, and Meyer Lemon
B
Baby Beets, Cucumbers, Olives, and Feta Skewers
Bacalao Fresco with Oysters and Crème Fraîche
Beans
Black-Eyed Pea Salad with Calamari
Braised Red Beans with Morcilla
Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon
Fava Beans with Crème Fraîche and Mint
Pipérade Braised Beans with Baked Eggs
White Bean and Salt Cod Stew with Marinated Guindilla Peppers
White Bean Salad with Manchego, Avocado, Apple, and Meyer Lemon
Beef
Oxtail Empanadas with Spicy Mango Dip
Seared Beef with Piquillo Pepper and Shallot Jam
Beer
Beets
Baby Beets, Cucumbers, Olives, and Feta Skewers
Roasted Beets with Moroccan Spices and Aged Sherry Vinegar
Black-Eyed Pea Salad with Calamari
Anchovies with Tomatoes and Parsley-Dusted Garlic
Roasted Eggplant Spread with Boquerones
Braised Lamb Shoulder with Fideo Pasta in Parmesan Crust
Braised Red Beans with Morcilla
Braised Veal Sweetbreads in Madeira
Bread. See also Sandwiches
Mussels in Red Wine Vinaigrette with Bread Salad
Piquillo Pepper and Shallot Jam
Sardine Rillettes and Pimientos de Padrón
Sausage and Guindilla Pepper Skewers
C
Calamari (squid)
Black-Eyed Pea Salad with Calamari
Calamari with Peppers and Wild Mushroom Salad
Fried Calamari with Romesco Sauce
Calf’s Liver and Caramelized Shallot Brochettes
Caramelized Onions with Idiazábal Cheese
Celery Root and Apple Salad, Curried
Cheese
Baby Beets, Cucumbers, Olives, and Feta Skewers
Braised Lamb Shoulder with Fideo Pasta in Parmesan Crust
Caramelized Onions with Idiazábal Cheese
Figs Marinated in Sherry with Aged Goat Cheese and Basil
Griddled Ham and Cheese Bocadillos
Mr. Williams’s Fried Chicken Sandwich
Sautéed Piments d’Anglet with Balsamic Vinegar and Manchego Cheese
Watercress with “Perfect Blonde” Walnuts and Roasted Peaches
White Bean Salad with Manchego, Avocado, Apple, and Meyer Lemon
Chicken
Chicken Skewers with Yogurt-Mint Dipping Sauce
Chicken Thighs with Spicy Basque “Ketchup”
Mr. Williams’s Fried Chicken Sandwich
Chopped Egg Salad with Caper Berries and Fresh Herbs
Clams
Clams with Spicy Smoked Tomatoes
Cod. See also Salt cod
Bacalao Fresco with Oysters and Crème Fraîche
Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon
Cold Avocado and Cilantro Soup
Cold Melon Shooters with Serrano Ham Crisps
Confit
Pork Medallions Confit with Curried Apple and Celery Root Salad
Crisped Pig’s Trotters with Egg and Fresh Herb Salad
Crispy Shrimp with Piment d’Espelette
Cucumbers
Baby Beets, Cucumbers, Olives, and Feta Skewers
Curried Apple and Celery Root Salad
D
Duck
Duck Breast with Oranges and Green Olives
E
Eggplant
Roasted Eggplant Spread with Boquerones
Vegetable Tempura with Orange Saffron Aioli
Eggs
Chopped Egg Salad with Caper Berries and Fresh Herbs
Pipérade Braised Beans with Baked Eggs
Empanadas
Oxtail Empanadas with Spicy Mango Dip
F
Fava Beans with Crème Fraîche and Mint
Fennel
Marinated Baby Octopus with Tomato and Fennel Salad
Fideo Pasta, Braised Lamb Shoulder with, in Parmesan Crust
Figs Marinated in Sherry with Aged Goat Cheese and Basil
Fish. See also Boquerones; Salt cod
Bacalao Fresco with Oysters and Crème Fraîche
Monkfish in Olive Oil, Tomato, and Saffron
Sardine Rillettes and Pimientos de Padrón
Seared Tuna with Onion Marmalade
Fried Calamari with Romesco Sauce
Frisée
Mussels in Red Wine Vinaigrette with Bread Salad
G
Gazpacho, Scallops with Lychee
Griddled Ham and Cheese Bocadillos
H
Ham
Cold Melon Shooters with Serrano Ham Crisps
Griddled Ham and Cheese Bocadillos
Lentil Gratin with Braised Serrano Ham
Pipérade Braised Beans with Baked Eggs
Warm Toasted Bread with Tomato Spread and Serrano Ham
Herbs
J
Jam, Piquillo Pepper and Shallot
K
L
Lamb
Braised Lamb Shoulder with Fideo Pasta in Parmesan Crust
Lamb Loin with Kumquat Chutney
Lamb’s Tongue with Mâche and Piquillo Peppers
Spicy Lamb Meatballs with Cucumber Salad
Lemons
Lentil Gratin with Braised Serrano Ham
Liver, Calf’s, and Caramelized Shallot Brochettes
Lychees
M
Mâche, Lamb’s Tongue with Piquillo Peppers and
Marinated Baby Octopus with Tomato and Fennel Salad
Meatballs, Spicy Lamb, with Cucumber Salad
Melons
Cold Melon Shooters with Serrano Ham Crisps
Mr. Williams’s Fried Chicken Sandwich
Monkfish in Olive Oil, Tomato, and Saffron
Braised Red Beans with Morcilla
Mushroom Salad, Wild, Calamari with Peppers and
Mussels in Red Wine Vinaigrette with Bread Salad
O
Octopus
Marinated Baby Octopus with Tomato and Fennel Salad
Olives
Baby Beets, Cucumbers, Olives, and Feta Skewers
Duck Breast with Oranges and Green Olives
Monkfish in Olive Oil, Tomato, and Saffron
Onions
Caramelized Onions with Idiazábal Cheese
Oranges
Duck Breast with Oranges and Green Olives
Oxtails
Oxtail Empanadas with Spicy Mango Dip
Oysters, Bacalao Fresco with Crème Fraîche and
P
Pasta
Braised Lamb Shoulder with Fideo Pasta in Parmesan Crust
Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon
Peaches, Roasted, Watercress with “Perfect Blonde” Walnuts and
Peppers
Calamari with Peppers and Wild Mushroom Salad
Chicken Thighs with Spicy Basque “Ketchup”
Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon
Lamb’s Tongue with Mâche and Piquillo Peppers
Mr. Williams’s Fried Chicken Sandwich
Pipérade Braised Beans with Baked Eggs
Piquillo Pepper and Shallot Jam
Sardine Rillettes and Pimientos de Padrón
Sausage and Guindilla Pepper Skewers
Sautéed Piments d’Anglet with Balsamic Vinegar and Manchego Cheese
White Bean and Salt Cod Stew with Marinated Guindilla Peppers
Chicken Thighs with Spicy Basque “Ketchup”
Pipérade Braised Beans with Baked Eggs
Piquillo Pepper and Shallot Jam
Pork
Crisped Pig’s Trotters with Egg and Fresh Herb Salad
Pork Medallions Confit with Curried Apple and Celery Root Salad
Potatoes
Prawns. See Shrimp and prawns
Q
Quail Elcano, Spiced Butterflied
R
Roasted Beets with Moroccan Spices and Aged Sherry Vinegar
Roasted Eggplant Spread with Boquerones
S
Salads
Bacalao Fresco with Oysters and Crème Fraîche
Black-Eyed Pea Salad with Calamari
Calamari with Peppers and Wild Mushroom Salad
Chopped Egg Salad with Caper Berries and Fresh Herbs
Curried Apple and Celery Root Salad
Marinated Baby Octopus with Tomato and Fennel Salad
Mussels in Red Wine Vinaigrette with Bread Salad
Roasted Beets with Moroccan Spices and Aged Sherry Vinegar
Sautéed Piments d’Anglet with Balsamic Vinegar and Manchego Cheese
White Bean Salad with Manchego, Avocado, Apple, and Meyer Lemon
Salt cod
White Bean and Salt Cod Stew with Marinated Guindilla Peppers
Sandwiches
Chopped Egg Salad with Caper Berries and Fresh Herbs
Figs Marinated in Sherry with Aged Goat Cheese and Basil
Griddled Ham and Cheese Bocadillos
Mr. Williams’s Fried Chicken Sandwich
Roasted Eggplant Spread with Boquerones
Seared Tuna with Onion Marmalade
Warm Toasted Bread with Tomato Spread and Serrano Ham
Watercress with “Perfect Blonde” Walnuts and Roasted Peaches
Sardines
Sardine Rillettes and Pimientos de Padrón
Sauces
Sausages
Braised Red Beans with Morcilla
Sausage and Guindilla Pepper Skewers
Sautéed Piments d’Anglet with Balsamic Vinegar and Manchego Cheese
Scallops
Seared Beef with Piquillo Pepper and Shallot Jam
Seared Tuna with Onion Marmalade
Serrano ham. See Ham
Shallots
Calf’s Liver and Caramelized Shallot Brochettes
Piquillo Pepper and Shallot Jam
Shooters, Cold Melon, with Serrano Ham Crisps
Shrimp and prawns
Crispy Shrimp with Piment d’Espelette
Prawns with Garlic Chips and Preserved Lemon
Skewers
Anchovies with Tomatoes and Parsley-Dusted Garlic
Baby Beets, Cucumbers, Olives, and Feta Skewers
Caramelized Onions with Idiazábal Cheese
Sausage and Guindilla Pepper Skewers
Soups
Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon
Cold Avocado and Cilantro Soup
Cold Melon Shooters with Serrano Ham Crisps
Spiced Butterflied Quail Elcano
Spicy Lamb Meatballs with Cucumber Salad
Spinach
Braised Veal Sweetbreads in Madeira
Squash
Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon
Vegetable Tempura with Orange Saffron Aioli
Squid. See Calamari
Stocks
Sweetbreads, Braised Veal, in Madeira
T
Tempura, Vegetable, with Orange Saffron Aioli
Tomatoes
Anchovies with Tomatoes and Parsley-Dusted Garlic
Braised Red Beans with Morcilla
Chicken Thighs with Spicy Basque “Ketchup”
Clams with Spicy Smoked Tomatoes
Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon
Griddled Ham and Cheese Bocadillos
Marinated Baby Octopus with Tomato and Fennel Salad
Monkfish in Olive Oil, Tomato, and Saffron
Pipérade Braised Beans with Baked Eggs
Warm Toasted Bread with Tomato Spread and Serrano Ham
Tongue, Lamb’s, with Mâche and Piquillo Peppers
Tuna
Seared Tuna with Onion Marmalade
V
Veal
Braised Veal Sweetbreads in Madeira
Calf’s Liver and Caramelized Shallot Brochettes
Vegetables. See also individual vegetables
Cold and Spicy Tomato Broth with Chopped Vegetable Salpiçon
Vegetable Tempura with Orange Saffron Aioli
Vinegar
W
Walnuts, “Perfect Blonde,” Watercress with Roasted Peaches and
Warm Toasted Bread with Tomato Spread and Serrano Ham
Watercress with “Perfect Blonde” Walnuts and Roasted Peaches
White Bean and Salt Cod Stew with Marinated Guindilla Peppers
White Bean Salad with Manchego, Avocado, Apple, and Meyer Lemon
Wine
Braised Veal Sweetbreads in Madeira
pairing food and, fm3.1, fm3.2
Y
Z
Zucchini