La versión en español está después de la versión en inglés.
Alexander got his solo (above), but Paula did three duets (below). What a perfect Christmas Eve. Today’s post includes the food photos. San Geraldo had chosen a Norwegian theme for what he served, which is why there was Aquavit (yesterday’s post).
The main dish was Norwegian Christmas pork belly, which everyone agreed was perfection. We custom-ordered the pork from an excellent butcher in Fuengirola’s central market. There were 7 of us, so of course we had enough pork for 21. Riesling was the wine recommended to accompany the pork. We bought three bottles and still have two. Lesson 1: Moderation.
I asked Elena what kind of beer to buy (she knows everything). She recommended Estrella Galicia… or Mahou… or Victoria. I bought a six-pack of each. Lesson 2: People will drink the Estrella Galicia first.
Cooked red cabbage was recommended as a side dish because it was strong enough to go with the pork. Lesson 3: Many people don’t like cabbage. I’m not a huge fan myself, but when SG and I had leftovers Sunday, I topped the pork with the cabbage and appreciated the perfect balance of flavors.
Also recommended, for their strong flavor, were roasted Brussels sprouts. SG and I loved them. Lesson 4: Many people don’t like Brussels sprouts.
The first dish was San Geraldo’s fish ball soup. I somehow didn’t get a picture of that. The fish balls (made from monkfish) were perfect. The soup was excellent but very mild. San Geraldo was disappointed. Everyone enjoyed it. Lesson 5: Spice up the soup.
No need to spice up the party, though. What joy. Elena brought their collection of Christmas headgear. Judyshannon and I shopped for (and Judy bought) the first set for Christmas at their house several years ago.
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Alexander consiguió su solo (arriba), pero Paula hizo tres duetos (abajo). Qué perfecta Nochebuena. La publicación de hoy incluye las fotos de la comida. San Geraldo había elegido un tema noruego para lo que servía, por eso estaba Aquavit (el post de ayer).
El plato principal fue panceta de cerdo de Navidad noruega, que todos coincidieron en que era perfecto. Pedimos la carne de cerdo a medida a un excelente carnicero en el mercado central de Fuengirola. Éramos 7, así que, por supuesto, teníamos suficiente carne de cerdo para 21. Riesling fue el vino recomendado para acompañar la carne de cerdo. Compramos tres botellas y todavía tenemos dos. Lección 1: Moderación.
Le pregunté a Elena qué tipo de cerveza comprar (ella lo sabe todo). Me recomendó Estrella Galicia… o Mahou… o Victoria. Compré un paquete de seis de cada uno. Lección 2: La gente se beberá primero la Estrella Galicia.
Se recomendó col rojo cocida como guarnición porque era lo suficientemente fuerte como para acompañar el cerdo. Lección 3: A muchas personas no les gusta el col. Yo mismo no soy un gran admirador, pero cuando SG y yo comimos las sobras el domingo, cubrí el cerdo con el col y aprecié el equilibrio perfecto de sabores.
También se recomendaron, por su fuerte sabor, las coles de Bruselas. SG y yo los amamos. Lección 4: A muchas personas no les gustan las coles de Bruselas.
El primer plato fue la sopa de bolas de pescado de San Geraldo. De alguna manera no obtuve una imagen de eso. Las bolas de pescado (hechas de rape) eran perfectas. La sopa era excelente pero muy suave. San Geraldo estaba decepcionado. Todos lo disfrutaron. Lección 5: Dale especia a la sopa.
Sin embargo, no hay necesidad de darle mas especia a la fiesta. Qué alegría. Elena trajo su colección de tocados navideños. Judyshannon y yo buscamos (y Judy compró) el primer equipo para Navidad en su casa hace varios años.
• Como madre, tanto hija. Elena y Paula, las dos santas. Uno de los yulenisser (fondo) debe haber estado bebiendo el Aquavit.
• Orgulloso padre Tynan (siendo maduro por un momento).
• Sobrina y tía Isa. Las mejoras amigas.
• Las croquetas de Isa. Exquisito. San Geraldo le pidió que los hiciera. Puedes saborear el amor.
• Canapés de atún de Elena. También por pedido especial.
• Y aún otro pedido especial. Patatas asadas de Elena. Siempre perfecto. ¡Las hermanas pueden cocinar!
• Ensalada de col rojo cocida de San Geraldo.
• Sus coles de Bruselas.
• Y, oh Dios mío, su cerdo. Se derritió en nuestras bocas. ¿Hablemos de su cerdo?
• No había llegado la nueva impresora de San Geraldo. Así que copió a mano las recetas (a doble cara).
• Like the Aquavit, I too matured at sea.
• Al igual que el Aquavit, yo también fui madurado en el mar.
A feast to be remembered! Looks perfect…
Jim:
It was excellent and so much fun.
Looks amazing, we can almost taste it from here. I know someone who would enjoy both the cabbage and the sprouts (I did sprouts on Christmas). I hope you both enjoyed the party.
David:
We both did enjoy the party very much.
Wow, beautiful meal! I would have happily enjoyed both the cabbage and the brussels sprouts. Yum 🙂
Judy C:
Cooked cabbage, it seems, is hot a common thing in Southern Spain.
I love all the headgear. I’m not a fan of brussels sprouts, but I know some people who love them. I’m also not a cabbage lover. I can imagine, though, that combining it with the pork would taste good. I’m happy that you had a happy Christmas Eve, Scoot. Congratulations to the cook.
Love,
Janie
Janiejunebug:
I’m not a cooked cabbage lover, but I do love Brussels sprouts.
Great food, beautiful people, a Christmas Eve to remember.
Shirley:
And we have New Year’s Eve together (at their house) to look forward to.
It looks like a fun night was had by all on Christmas Eve, and the food looks absolutely delicious. And that’s including your friend Alexander. If I ever make it to your neck at the wood I am going to need a personal introduction. He doesn’t need to be worried being around this venus fly trap.
Mistress Borghese:
And Alexander is a personal trainer. He was the kindest most charming kid and he’s only improved with age. Like the aquavit.
Well. it’s lunch time here….
Frank:
I hope it was a good lunch. Christmas leftovers?
I would have had both the red cabbage and the roast brussels sprouts! And those croquettes look to die for! The Xmas headgear was a festive touch too. Glad the dinner party was a huge, delicious success!
Debra:
You would have made SG so happy.
I love my brassicas, so I would be tucking into the cabbage and sprouts…
…and the pork, the canapés, and Alexander. Jx
Jon:
I had to look up brassicas. Such a grown-up word. Alexander IS all that, and one of the kindest people we know.
What a fabulous meal, and that SG can cook.
I’d have devoured the pork and the cabbage and the Brussel sprouts like nobody’s business, though I’d have stuck to the beer!
Bob:
I’ll make us those Aquavit cocktails next time.
Mouth watering! I, too, love cabbage and brussels sprouts. But wait… what was that? Monkey fish?
Walt the Fourth:
That was monkfish. A typo I corrected twice that WordPress restored TWICE to the original. I fixed it again this morning. Here’s hoping third time’s the charm. The manager of the seafood tapas restaurant below us in Sevilla didn’t speak English, but he loved to try. We ordered a skewer of rape (monkfish) and waited at a table outside. He announced on the speaker, “Neighbors, your monkeyfish.” So it’s what I think of every time I have it or say it.
LOL!
I like stuffed cabbage, but what I’ve had looks very different from that picture.
As for brussels sprouts, meh.
Kirk:
I can’t stand stuffed cabbage. The smell alone turns me off. This was simply cooked red cabbage. Very different. I know so many people who can’t stand Brussels sprouts.
I wouldn’t mind maturing at sea.
I’ve never understood the widespread dislike for Brussels sprouts. I love them! Especially roasted like these.
Steve:
When Brussels sprouts are good, they’re delicious. But when they’re not, they can be very bitter. I have a feeling people haven’t always had the good ones and then assume they‘re always bitter.