Serrano Ham – Good to the Last Bite!

My holiday Jamon Serrano has been a treat for so many people for almost three months. I’ve made dozens of gourmet dishes with it and served it to lots of guests. Many bags were filled with slices of Serrano and shared with friends and family members.

David finished slicing off the last piece of Serrano this past week and I discarded the bone, probably prematurely. I could have sawed it into several lengths and boiled it for making broth, soup, stews and many other tasty dishes. If you have ever used a leftover bone from your Jamon Serrano, please let me know how you did it.

Almost any recipe you make with ham can be made with Jamon Serrano, the premier ham from Spain. My Serrano came from Felipe Motta Wine Store in Panama City, Panama and it sat on the top of my buffet for almost 2 months, no refrigeration is needed. It was the center of attention for many gatherings, as most guests had never seen or used Serrano freshly cut from the bone.

Above, you see a photo of David’s creative “Serrano Omelet with Smokey Cheese”. Then, my “Chicken Embeded with Jamon Serrano” served with garlic mashed potatoes. I embeded Serrano and manchego cheese in wafer-thin chicken breast, wrapped it torpedo-style in GladWrap, steamed it and served it with plum sauce. This was one of my favorite dishes using Serrano.

Reflecting on the different dishes I made with this ham, “Celery Seed Potato Salad with Jamon Serrano” was my very favorite. A friend gave me this old Swedish recipe 30 years ago. It was published in the Gulfport Gourmet Cookbook in Gulfport, Florida.

Now, with a little tweaking, here it is again using Spain’s Jamon Serrano to make it my very best potato salad ever.

Celery Seed Potato Salad with Jamon Serrano

4 large potatoes, quartered
2 teaspoons celery seed
1 cup mayonnaise
2 teaspoons sugar
1/2cup Jamon Serrano, thinly slice and julienne
1/2 teaspoon salt
3 eggs, hard boiled and quartered

Boil the potatoes, no need to peel them until soft. When soft, drain, cool slightly, scrape off the skins, if you like, and dice them into a large bowl. In a small mixing bowl, combine celery seed, mayonnaise, sugar, salt and Serrano. Pour over the potatoes, toss and place in shallow, fancy serving dish. Arrange eggs on top, garnish and serve.

Other articles about this particular ham are on my blog, you can see how much I enjoyed it throughout the holidays and beyond. We’re expecting a new Felipe Motta Wine Store to open soon in David and I’m sure they will stock these Spanish hams in their deli section. They’ll be hanging from the rafters as they do in the “Museum of Ham” in Madrid. If you’re looking for a special treat to serve at this year’s parties, you might consider getting a Jamon Serrano for yourself. You would love it and so would your guests!
Celebrate!
Cora

Greg’s Boquete-Hollywood Party

If you haven’t heard already, Greg, alias SippitySup.com, finally posted his take on the “Golden Age of Hollywood” Cooking Class he presented in my kitchen last month. It took him a month to gather all the photos, to think about his experience and to finally put into words how he felt about the entire adventure.

It was the olden days of Hollywood that everyone enjoyed; the fine food, the gorgeous drinks and the fine conversation that our Boquete friends love.  If you read Greg’s www.SippitySup.com post about the evening of fun and fine, glamorous dining, it will all come together for you.

The dish-by-dish recipes and photos are in Greg’s site, also.  My favorite dish of the evening, if you could call it a dish, was the Signature Cocktail from the Cocoanut Grove.  Anytime gin is used in a different way, I love it.  The slightly-pink color was magical and I felt like Amy Adams as the princess in the movie “Enchanted” popping up into Times Square while sipping her fruity delightful cocktail.  Oh, how times have changed in the movie industry since the “Golden Age” of Hollywood.

I tried to duplicate that cocktail in my kitchen and it turned out just as delicious as I remembered sipping during Greg’s class. The original recipe requires maraschino liqueur, but I can’t find it anywhere in Panama, not even at Felipe Motta Wine Store.  The only cherry liqueur I can buy here is produced in Chile by Mitjans and it is very tasty. This is how I make this memorable Hollywood cocktail using ingredients available in Boquete.

Boquete’s Hollywood Cocktail
2 ounces Dry Gin
1 ounce Cherry Liqueur
1/2 ounce fresh lime juice, strained
2 drops grenadine

Fill a shaker with ice and add all the ingredients.
Cover, shake and strain into a martini glass. Top with a tiny slice of fresh lime.

Greg loved visiting Boquete and he especially loved his class of exceptional students, which you can see and read about on his post.

Thanks to you Greg, for bringing the taste of Hollywood to Boquete.   It was a look back into history, a time we remember when “glamour” was all the rage.  And Greg, we’ll keep those glamorous memories alive in Panama by enjoying Boquete’s version of the  “Hollywood Cocktail” often.
Cora

Fine Wine Store Coming to David

Felipe Motta is the largest, fanciest and best stocked wine store I know in Panama. Every time I get a chance to visit Felipe Motta while in Panama City, I fill my shopping cart with delicacies and the store packs and ships my purchases to arrive in Boquete the next day, complimentary.

You can imagine Felipe Motta as a huge supermarket, but it’s filled with gourmet foods, fresh baked goods, imported cheeses, all types of liquors and thousands of fine wines from all over the world.

This photo only shows the back area of the store where the fine wines are displayed.

I mean really “fine wines” from all over the world, with prices ranging from $1.95 to $890.00 for a 750 milliliter bottle. Yes, I saw several bottles of Collectible Chateau Lafite Rothschild 2001 Pauillac wine, each priced at $890.00. This was the most pricey bottle of fine wine I saw the day I visited the lavishly holiday-decorated wine store last week.

You may need to enlarge this photo to see the exact numbers posted on right side of the tag beneath the bottle.

Below the price tag is the Wine Spectator Magazine’s description of this amazing wine; “Stick your nose in this and it says something “I am special”. Deep and generous aromas of blackberries, fresh tobacco and minerals. It’s full bodied, with big velvety tannins and a super long finish. Like a fine cashmere sweater.” This wine is $148.33 per glass and by its description, it just might be worth it.

If you’re in the mood for holiday giving, choose one of these lush baskets filled with candies, crackers, bar ware, fine wine, whatever you think your lucky receiver would like. I saw several baskets that included champagne and caviar for New Year’s celebrations.

You can find just the right basket at Felipe Motta and priced to suit your needs.

Here’s the best part – - a new Felipe Motta Wine Store will soon open in the large building that now houses Lumicentro in David, about 45 minutes south of Boquete.

We will soon be able to plan our gift-giving to include any number of fine gourmet gifts from all over the world.

I’m saving my balboas!

Tuscan Wine Dinner

So many folks were waiting for this evening to come, the night when Lauretta, the Executive Chef of  The Bistro Boquete Restaurant, presents her Tuscan Wine Dinner.  Most of the 62 tickets sold out before it was announced to the general public and there were only 6 seats left by the time I got the announcement.

As a lover of fine food and a fan of Italian food especially, this was the dinner I couldn’t miss.  Luckily I got our tickets, got dressed up and got to The Bistro just as the first wines were being poured.

Felipe Motta Wine Store from Panama City, represented by Patricia Martinelli, was presenting a medley of Italian wines that matched the fine taste of each dish that Lauretta prepared, from appetizer through the dessert.

The evening was one of the most delightful dining experiences to be found anywhere in the world.  Each dish was carefully prepared and presented in a creative manner; a treat for the eyes, a treat for the palate and a treat to be dining with so many special friends here in Boquete.

Tuscan Wine Dinner

Appetizer

Grilled Prawns with Tuscan White Beans

Placido Pinot Grigio

Soup

Summer Potato Soup with Tomatoes and Parsley Sauce

Banfi Fomaio

Toscana IGT

Chardonnay/Sauvignon Blanc

Pasta

Penne with Roasted Butternut Squash, Toasted Walnuts, Brown Butter and Sage

Placido Primavera

Montepulciano D’Abruzzo

Main Course

Pesto Filet Mignon with Sun Dried Tomato Demi Glaze and Grilled Polenta Cake

Banfi Centine

Toscana IGT

Sangiovese, Merlot, Cabarnet Sauvignon

Salad

Grilled Eggplant Salad with Pine Nuts and Capers

Dessert

Chocolate Cherry Cassata

Banfi Rosa Regale

Brachetto D’Acqui