Weekly Menu Oct 7-14

🍷 A Marian-Inspired 7-Course Supper

Adapted from Bar Juanito’s Menu (Jerez, Spain)
For home preparation, spiritual hospitality, and vineyard rhythm

• Aperitivo – Almendras Fritas
Fried almonds gently toasted in olive oil, finished with sea salt and rosemary. A gesture of welcome—simple, ancient, Eucharistic.
🔗 Spanish Fried Almonds Recipe – The Spruce Eats
🔗 Spanish Style Fried Almonds – Spain on a Fork

• Cold Starter – Salmorejo Cordobés
A chilled purée of ripe tomatoes, stale bread, garlic, and olive oil, garnished with chopped boiled egg and jamón serrano. Bread and body mingled—earth’s offering transformed.
🔗 Authentic Salmorejo Cordobés – The Spanish Chef
🔗 Antonia’s Salmorejo Recipe – Spanish Sabores

• Hot Starter – Croquetas de Puchero
Creamy béchamel folded with shredded stew meat, chilled, breaded, and fried until golden. Hidden abundance—transformation through fire and patience.
🔗 Croquetas de Puchero – Piccantino
🔗 Croquetas de Cocido – Spain in a Pan

• Fish Course – Tacos de Atún Rojo a la Plancha
Red tuna cubes seared briefly with garlic, lemon zest, and parsley. Sea and clarity—pilgrimage across waters.
🔗 Grilled Tuna Tacos – 2 Nerds in a Truck
🔗 Red Tuna Tataki with Avocado – YouTube

• Meat Course – Solomillo Ibérico al Pedro Ximénez
Iberian pork medallions pan-seared and glazed with Pedro Ximénez wine, raisins, and shallots. Vineyard mercy—sweetness pressed from sorrow.
🔗 Solomillo al Pedro Ximénez – Food Drink Destinations
🔗 Iberico Pork Fillet with Pedro Ximenez Sauce – Basco

• Cheese & Salad – Queso Payoyo con Miel y Nueces
Local goat cheese served with honey drizzle and crushed walnuts. A course of mountain clarity and Marian sweetness.
🔗 Honey Glazed Walnuts – Cupcakes & Kale Chips
🔗 Walnuts in Honey – Bee Inspired Goods

• Dessert – Tocino de Cielo
A rich egg yolk flan with caramel, named for its celestial texture. Glory revealed—hidden joy made visible.
🔗 Tocino de Cielo – Vargasavour Recipes
🔗 Egg and Syrup Flan – The Happy Foodie

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