A fishy disappointment

I am sure my criticisms towards some tiny negligible features of my host country will be well accepted, given the affection for Israel I show on a daily basis.

After many independent samples, i can say it loud and statistics is on my side: fish sucks here. No matter if I go in that specific place warmly recommended by this or that food lover. I can basically choose between being disappointed by buying frozen shrimps and disappointed and poor by buying fresh shrimps. The other day I surprisingly went for the former option and made the following:

LINGUINE ZUCCHINE AND FROZEN UNTASTY SHRIMPS THAT BECOME TASTY THANKS TO FISH STOCK

Good fish stock is mandatory in this case. First I sliced the zucchine and grilled them in a pan with one teaspoon of oil EVO. Then I cut them in sticks and put them aside. I took another pan with one spoon of oil EVO and cooked quickly the frozen shrimps, adding a sip of white wine halfway with gas at full power to let the alcohol evaporate. In the meantime I boiled the linguine for a few minutes (they need to be hard inside), added them to the pan with the shrimps and started pouring the fish stock one spoon at time. When the linguine were almost ready I added the zucchine sticks, salt and pepper. I served with parsley and oil EVO.

Chicken, beer and love

It has been quite a while since my last post, I have to say this is because my mind was still focused on the amazing food I had in Portugal/Spain and I couldn't come up with anything nice myself (this is a cheeky way to say that I ate like a duck before turning into foie gras and my stomach had to recover from the pork fat loading :D). Hints of the trip:

1) as much as I love Portugal and think is the best country in the world, I didn't like the Algarve, it looks like Portugal that has been cleaned up because the british are coming

1 bis) the fact that in Portugal they still sell the magnum double caramel is a strong sign of its high level of civilisation

2) a country whose colors are yellow and red can only be awesome

3) it is never too early for a tostada with jamon

But the past weekend a super nice guest was around @arlozorov73 so my italian housewife mood switched on (when it happens, OMG, I can't help it) and I made a couple of dinners quite tasty (in the spare time between crashing a wedding and watching a chef cleaning 20 kg of fish). The recipe I am going to post has a long story, and it is not mine actually, it comes from my past welsh life :)

BEER CHICKEN

Pan-fry 4 chicken thighs (if you also have an israelorussian butcher, since you can't choose whichever part of the chicken he has planned to give you is fine) with some EVO oil, a couple of garlic cloves and rosemary. When the skin is golden, add a can of your fav beer (guinness is supergood!) and let it cook until the beer is evaporated and only a sticky kind-of-bitter juice is left (that's the best part!). I served it with israeli salad and cauliflower with tahini.