Sketches of Seafood

THE FOUNDERS BOX

Each JarrBarCanClub Box will be accompanied by a musical selection.

You have entered into Journey one.

Thank you for becoming a founder. We cant wait to show you what we have in store for you.

MILES DAVIS - SKETCHES OF SPAIN

From the first day JarrBar opened we’ve had a turntable and a very focused point of view on music. Because of our devotional love of Jazz, paired with all the amazing products JarrBar features from Spain, the vinyl album Sketches of Spain from Miles Davis was our soundtrack from the start...

Sketches of Spain is quintessential Miles Davis. Any critics that did not like it are probably dead and if they are alive they’ve changed their tune.

It is fucking.. amazing.

Equally be-bop and avante garde jazz mixed with a symphony. It is respect to traditional classical, Spanish folk music, mixed with a genius jazz musical representation that brings everything together in the mind of Miles Davis.

A lot can be said about Miles - He was a genius beyond explanation! Try to think about being in the mind of Miles... How would that feel?

Thank you Miles and Gil for Sketches of Spain.

If you have been to JarrBar in the early days, you will understand.

If you haven’t, take the tin of your choice and set it up with the appropriate set.

Pour your beverage, (see below), take the ride, play a genius, and enjoy.

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Whats in the Box

Ramon Pena Filetes de Cabala Ahumados

If you like Tuna then you will love Mackerel!!!

La Curiosa Sardines in Olive Oil and Padron Pepper

The small fish of all small fish…… Sardines. This is why JarrBar opened. If the World consumed sardnines instead of any other fish the Oceans will be okay. This one with Padron pepper. Just a little spice…….

Matiz Octopus

This has been with JarrBar since the beginning. So easy to use.

Ar De Arte Razor Clams

Delicacy - Grab good bread and butter.

Ramon Pena Mussels in Pickled Sauce

Bar Manager Nichole's Favorite

Matiz Cockles

Check the featured recipe. Always keep one on hand.

Olasagasti Tuna with White Beans

Lunch in a can

La Brujula Sardines Giusadas

Traditional Spanish Dish with pan fried Sardines in sauce.

Tinned Seafood Pantry Essentials

  • Finishing Salt
  • Cracked Pepper – we use Aleppo at JarrBar but feel free to experiment with any peppers you like
  • Excellent olive oils - There's a wide variety of them available today. Interestingly, it has also attracted the attention of organized crime. Stay tuned for more updates on this topic.
  • Crackers – Ritz, Triscuits or something more fancy. Keep it basic. There is no better vehicle for tinned fish than crackers (yes even better than bread)
  • Good Bread – bread to soak up oil. Pick what does that best.
  • Fresh lemon—you know what a lemon looks like. Fresh lemon! No other citrus. A real chef taught me that, and it holds true.
  • Sauces – Literally try any tinned fish with your favorite sauces or dressings. If you need recommendations then visit us…..

Featured Recipe - Clam Linguine (Conserva Style)

Ingredients

  • 1 tin of Matiz Cockles
  • 4oz dried pasta of your choice – suggested best is linguini or spaghetti
  • Fresh lemon
  • White wine
  • Fresh garlic
  • Red pepper – preferably Aleppo but you can sub for any flake red pepper
  • Good Olive Oil – if you need recs feel free to contact JarrBar

Description

I can remember the first time I had clam linguine. It wasn't the first time I'd eaten it, but it was the first time I remember it. Growing up, both of my parents worked. My dad was the primary earner, but my mom also worked to keep up with my dad’s spending habits. My mom was a great cook, and my dad was an amazing cook, so he took charge of the kitchen on special occasions and whenever they entertained. This very basic recipe is a tribute to my mom for being there every night and to my dad for making meals special.

Also, apologies for the following directions. This is how my dad taught me to cook, and trust me, I've omitted all the swear words; otherwise, this would be much longer and more entertaining. If you would like my dad’s unedited directions, please check online.

Directions

I suggest you read all the directions first and then make a plan. These are written as my dad instructed me, without the expletives.

  1. Boil ¼ pasta to directed time... minus one minute.
  2. Take medium saute pan heated over medium…and throw in olive oil and diced garlic and sauté
  3. Once garlic is just browned... immediately follow with a good poor of white wine and brine of can of cockles
  4. Now when pasta is done strain and just before you do, put a few spoons of pasta water into the saute pan.
  5. Drop saute pan to the lowest heat you can…
  6. Now take pasta and add to saute pan with tongs... don’t be gentle.
  7. Add can of drained cockles and a pinch of whatever red
    pepper
  8. Stir…
  9. Cut all heat and serve…drizzle olive oil… fresh pepper… finishing salt….. quick squeeze lemon

If someone doesn’t like this dish then break up with them…

El Cochino

2 oz vodka or gin
1/4 oz extra dry vermouth
1/4 oz piparra pepper brine

Throw it all in a mixing glass with ice, stir, strain into a martini glass and garnish with 1 slice of chorizo and one piparra pepper.

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