Tastes like more(ish) / Sabe a más

La versión en español está después de la versión en inglés.

SAN GERALDO EARNED ANOTHER PAIR of Saint stripes (or is that another ring for his halo?) yesterday afternoon. He made Moorish chicken and nut pie, one of my favourite recipes from the cookbook The New Spanish Table. It’s a lot of work and, in my opinion, worth every minute. Of course, all I did was wash up after the chef.

The first time SG prepared this dish was less than two months after we returned to Irvine, California, from our three-week visit to Sevilla and Málaga in early 2011 to decide where we might live. I’ve updated that original blog post to include the Spanish translation; click here if you’re interested. It was written the day we drove to the Spanish consulate in Los Angeles to apply for residency. Three months later, we arrived in Málaga before quickly heading up to Sevilla. What memories. So much has happened in less than 10 years.


SAN GERALDO GANÓ OTRO PAR de rayas de santo (¿o es ese otro anillo para su halo?) ayer por la tarde. Hizo empanada murciana de pollo y nueces, una de mis recetas favoritas del libro de cocina The New Spanish Table. Es mucho trabajo y, en mi opinión, cada minuto vale la pena. Por supuesto, todo lo que hice fue lavarme después del chef. 

La primera vez que SG preparó este plato fue menos de dos meses después de que regresáramos a Irvine, California, de nuestra visita de tres semanas a Sevilla y Málaga a principios de 2011 para decidir dónde podríamos vivir. Actualicé esa publicación de blog original para incluir la traducción al español; haz clic aquí si está interesado. Fue escrito el día que conducimos al consulado español en Los Ángeles para solicitar la residencia. Tres meses después, llegamos a Málaga antes de dirigirnos rápidamente a Sevilla. Qué recuerdos. Han pasado tantas cosas en menos de 10 años.

We forgot to buy a new basting brush. San Geraldo apologizes for the poor quality of the baste. It tasted just fine.
Olvidamos comprar un nuevo cepillo para hilvanar. San Geraldo se disculpa por la mala calidad del hilvanado. Sabía muy bien.

Author: Moving with Mitchell

From Brooklyn, New York; to North Massapequa; back to Brooklyn; Brockport, New York; back to Brooklyn... To Boston, Massachusetts, where I met Jerry... To Marina del Rey, California; Washington, DC; New Haven and Guilford, Connecticut; San Diego, San Francisco, Palm Springs, and Santa Barbara, California; Las Vegas, Nevada; Irvine, California; Sevilla, Spain. And Fuengirola, Málaga..

36 thoughts on “Tastes like more(ish) / Sabe a más”

    1. Mary:
      Susan suggested another star for his crown. I’ll add those … and more gemstones… when we run out of space for halos.

  1. OMB! never heard of that dish, but it looks FABU! looks like something that might be served at meson salvador! I think SG should run out and buy a new pastry brush today!

    1. anne marie:
      We haven’t been disappointed with a single recipe from The New Spanish Table. And the ones SG repeated after we had them in Spain tasted and looked exactly like they were supposed to. And I’m going out pastry brush shopping Monday.

  2. That does look like a labor intensive pie, but then it looks so good, to. That SG is quite the cook!

    I may look for that recipe myself and give it a go.

    1. Bob:
      I hope you noticed I included the recipe at the bottom of the post. Just click it to see it in a readable size. You will not regret making it.

  3. Looks good enough to eat, not good enough to bake, in this house at least 😀 You’re a saint too, Scoot, with your selfless kitchen cleaning skills. I woke up to rain at one a.m. It’s been so long, that, I didn’t know what I was hearing. Very nice to be warm in bed and listening.

    1. Deedles:
      Yep, the preparation for this and the multiple steps would trip me up. But oh it’s so good. Wish SG would make it more often. It gave us three meals this time. The last time he made it, we split it in quarters. We’re such grown-ups!

  4. Catching up!
    I’m so glad to read that your Sciatica is under control. Woo hoo! San Geraldo’s Moorish chicken pie looks really wonderful… hmm… I might have to try making that. I had a recipe for a Moroccan pot roast that I made once or twice, and this reminded me of it.

    1. Judy C:
      Well, the other lower back pain is under control. The sciatica has reared its head as a result of several days in bed. But it’s not bad at all. The Moroccan seasonings always smell so good. Definitely give this recipe a try.

    1. Debra:
      The filing is exquisite. (I’ve been known to order something off a restaurant menu simply because it has pine nuts.)

    1. Mistress Maddie:
      Yes! Breathing more easily again here, too. It also must feel good for you to see Pennsylvania lean in the right direction. Dare we hope for a better year ahead?

    1. Wilma:
      Each day this past week was a little more anxious. I’m breathing, too. Enjoy the recipe. The fragrance of the herbs alone is wonderful.

    1. Finlay:
      From the foods you’ve talked about, I think you would love this. And it’s beautiful to look at, too.

    1. Walt the Fourth:
      It’s definitely the kind of dish that would come from your kitchen.

Please share your thoughts...

%d bloggers like this: