關於 green spain wine ，我們在網路上蒐集到這些相關的討論、資訊與評價

每週五晚上7:00~9:00的固定演出project 從五月到現在終於完成50首歌的目標了!! 故po個文紀念一下, 話說之前每週增加三首真是超硬的, 接下來就是要試試看轉12個key了~

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由於不少人來詢問,乾脆列一下歌單(每週還是會再增加), 有興趣的人可以週五來跳舞大象葡萄酒專賣 Dancing Elephant Wine Shop跟我們(蔡定揚 （Davis Tsai）, 羅天富 )喝喝紅酒jam一下, 但是都不能看譜喔～

1. A child is born
2. All of Me
3. Autumn Leaves
4. Beautiful love
5. Billie’s Bounce
6. Blue Bossa
7. Cantaloupe island
8. Days of Wine and Roses
9. Night and day
10. So what
11. Someday my prince will come
12. St. Dennis
13. Take the a train
14. Have you met miss jone
15. Donna Lee
16. Spain
17. Girl from Ipanema
18. Corcovado
19. Misty
20. Feel like making love
21. Cherokee
22. Bye bye black bird
23. St Thomas
24. All the things you are
25. Recorda me
26. Anthropology
27. Body and soul
28. Black orpheus
29. It could happen to you
30. Along together
31. Satin doll
32. Green dolphin Street
33. Fly me to the moon
34. I love you
35. In a sentimental mood
36. But not for me
37. Solar
38. There will never be another you
39. Yesterday
40. There is no greater love
41. Just friends
42. watermelon man
43. LOVE
44. Confirmation
45. Stella by starlight
46. Up jump spring
47. Giant steps
48. Red clay
49. footprint
50. four

How’s your feel when you’re staying on 101st Floor?
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從101樓高空上體驗非一般Sky Dining，間中離一離地
享受下奢華感覺的確唔錯。位於巴黎舉世矚目既
星級米芝蓮食府「LE 39V」正正係香港ICC Sky Dining
101開設分店，創辦人及總廚Chef Frédéric Vardon
出名運用最簡單方法令食客感受到食材既特點同
原味道，呢個就係法國菜既吸引之處。主餐室地方
唔算好大，額外仲設有大小VIP房各一，兩間房
仲可以打通形成Party Room，容納到18人！
坐擁一覽無際既維港景色，淨係個view都
值回票價呀！餐廳經理話呢到景觀會無論
日頭定夜晚，都會有截然不同既感覺！👇
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📌'Signature Menu' - $1680/Head
♦️ Amuse-bouches
▪ Ajo Bianco
▪ Snail Croquette
▪ Truffle Cheese Puff
▫ 呢到分左三款唔同口味既特色「餐前小食」，
「Ajo Bianco」由新鮮既杏仁、芝士、橄欖油、青豆、
煙鴨胸肉Blend出黎既Sherbet，口感幼滑。
中間位置「Snail Croquette」好濃郁既炸肉丸，
另外「Truffle Cheese Puff」松露加埋芝士味道香濃！
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♦️Gillardeau Oysters N°2
▪ Green Granita
▪ Ginger Jelly
▫ 好！先黎第一道雙拼Entrée。由法國生蠔打頭陣，
呢隻屬於GillardeauNo.2既size，睇落相當肥美多汁！
係蠔既底層有少少青蘋果雪沙，味道清甜。
而蠔既上面就擺放左薑味既啫喱，Chef建議直接
用匙一啖過食，味道就更加有層次。
襯埋Manager安排既Champagne味道會更加夾！
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♦️Raw Marinated Yellow Tail
▪ Cucumber
▪ Buckwheat
▪ Seaweed Condiment
▫ 而另一邊箱完成左生蠔既部份，
就由日本既油甘魚Yellow Tail Fish出埸啦。
係視覺上的確無得輸，Chef將佢做左個薄切效果，
配搭蕎麥同埋魚子醬，面頭加埋少少青瓜薄片同泡沫。
最頂就用左全世界最頂級既法國青瓜，
形狀睇落好似青檸，食落反而有少少似青瓜籽。
Chef會建議連住幾層一次過食，口感係最豐富既！
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♦️Spider Crab from Brittany
▪ Slightly Spicy Bisque
▪ Slow Cooked Organic Egg
▪ Turmeric Tuile
▫ 完左前菜就係時侯調一調高味蕾，輕輕加強口感啦。
第二道菜Chef就安排左法國既蜘蛛蟹。係蟹蓋底層
首先有起左殼既蟹肉他他，中間浸住左隻慢煮有機蛋。
最頂就有個塊落左墨魚汁煮過既脆餅，
Chef建議將脆餅直接敲碎連埋隻蛋同蟹肉一齊食。
呢個真係不得了，每啖都係精華，真係停唔到口呀！
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♦️XXL Carabinero from Spain
▪ Zucchini Flower
▪ Romesco Sauce
▫ 食海鮮當然唔好比佢停！到西班牙紅蝦出埸，
通常一般係用黎煮Pasta用，不過大部份Size都偏細。
而餐廳堅持特選雙加大碼既紅蝦，只有呢個size先
做到外脆內嫩既幼滑質感。另外配以黑橄欖粉末、
自家製風乾檸檬片、西班牙火腿加強整體油香感。
最好以唔同既醬汁配搭一齊食，而Manager亦係
呢個時侯Serve白酒就最岩用黎中和返整體味覺。
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♦️Seared Red Snapper
▪ Green Curry Foam
▪ Braised Carrots
▪ Poppy Seeds
▫ 以香煎紅立魚接住主菜部份，外皮相當香脆，
裡面仲保留緊7成熟，特別嫩滑。配菜甘荀主要用左
罌粟籽、薑、檸檬汁煮過，食落更加醒胃呀。
Chef將青咖哩泡沫係Snapper中間，變得更加Colorful！
而且帶出更濃既鮮甜味。
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♦️Duck from Bresse'Mieral'
▪ Breast Roasted on the Bone
▪ Confit Leg in Cabbage
▪ Peaches
▪ Fresh Almonds
▫ 第二道主菜用到法國布雷斯鴨胸，Chef
將佢Grill到岩岩好4成熟，令肉質變得嫩滑多汁。
配菜用左香烤過既日本桃、青檸肉製成既莎莎。
旁邊有個生菜包，其實係將生菜包住慢煮既鴨腿肉
同埋桃肉，再配搭用雞心豆同麵粉整既Soca包住
成個生菜包食，食落煙煙韌韌，好特別。
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♦️Our Soufflé
▪ Apricots from Provence
▪ Pistacchios
▪ Apricot Sorbet
▫ 去到最後甜品時刻，將時令既「杏桃開心果
梳乎厘」劃分兩重味道，分別係配以自家製
杏桃雪糕同埋杏桃醬。Staff會將杏桃醬放係Soufflé
中間有個洞仔將佢中和開心果既濃味，
Staff建議可以一凍一熱咁食，口感特別正！
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♦️Figs from Solliès
▪ Fresh and Marmalade
▪ Ivoire Chocolate
▪ Greek Yogurt Emulsion
▪ Raspberry Sorbet
▫ 另一甜品傑作賣相都好吸引呀，睇落就成隻
蝴蝶咁，其實係由Yogurt同埋白朱古力製成。
配搭無花果、覆盆子醬汁一齊食。甜中帶酸，
睇得又食得！兩者我會比較偏愛呢個多D！
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♦️Mignardises
▪ Mini Lemon Tart
▪ Homemade Hazelnut Chocolate
▪ Canele
▫ 去到呢個位我已經捧住個肚啦！估唔到
食完甜品仲有「餐後小點」，包括自家製榛子朱古力、
迷你版檸檬撻、傳統法式小甜點：由雲呢拿同冧酒製成。
每樣都係即日新鮮焗製，味道清幽，甜而不膩。
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📌Wine Pairing - $680/6 glasses
♦️Champagne
▪ Barons de Rothschild 'Brut'
▫ 由Château Lafite旗下子酒莊第一賣出品既
香檳，非常Fruity，好適合女仔飲。
♦️White Wine
▪ Crozez Hermitage Mule Blanche - Paul Jaboulet Aine
▫ 味道比較接近咸香，夾雜少少花香味，幾易入口。
♦️Red Wine
▪ Hermitage 'Farconnet' - J. L Chave Selection
▫ 由Manager精心挑選，特意用黎配合返法國
血鴨鴨胸一齊食，口感相當夾。
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♦️大圍啤 - $108/枝
▪ Camomile
▪ Earl Grey
▫ 幾有特色既本土啤酒，由品酒師Henry Wu創立，
夫妻檔拍住上。分別有五種口味。今次試左洋甘菊
同埋伯爵茶口味，前者味道上比較濃厚，
後者有濃烈既清香感覺。
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📍 LE 39V Restaurant Hong Kong
🎈尖沙咀柯士甸道西1號環球貿易廣場(ICC)101樓A舖

Wines Of Ronda SG - 7/12.

In a few words, this is a BIG and RICH chardonnay. Named the "Vineyard in the Clouds", the grapes are grown at 850m above sea-level without any herbicides or pesticides.

The Bottle
Name: Ocho y Medio (meaning 8 and a half)
Type: Sustainable Chardonnay
Vintage: 2017
Winery: Bodega Finca la Estacada
Region: La Mancha, Spain

Special Mention
The baby blue label is fun and creative, making continues reference to the vineyard's altitude. On the back, it reads, " ... defying the limits where the madness of a challenge becomes a walk in the clouds."

The front bears the image of a gentleman in a suit on a bicycle-like machine, riding through the sky while balloons made of grapes power and carry the contraption beyond the clouds.

First Impressions
A completely unoaked Chardonnay as the vinification is done in steel. Fine, clean and perfectly crisp with a streak of sea air blowing right through it, it's a refreshingly different take on the typical Chardonnay.

Nose and Mouth
The hue is straw yellow with aromas of green apple and tropical fruits, which also appear in the mouth. Long wine, round and with a crisp acidity. Would probably go really nicely with smoked or grilled fish seafood, as well as spicy food.

P/S: There will be a night of passion on the 20th of February at El Tardeo! You'll get to dine on amazing Spanish tapas, watch intense flamenco performance AND try wines from Ronda!

Head to their website to find out more:
https://wineronda.com.sg/blog/news

#巴塞隆拿 #巴塞隆納 #Barcelona #西班牙菜 #Spanishcuisine
#spanishcuisinerecipes #海鮮燉飯Paella #巴塞隆納美食 #jamoniberico #cochinilloasado #番紅花

Hello大家好, 今日為大家介紹是西班牙菜, 這裏一餐就已經試了十多道西班牙菜式, 大家看完影片, 下次到西班牙餐廳, 就會知道如何點菜, 香港開了很多西班牙餐廳越來越多, 當中有貴價的fine dining, 但是平民價錢的西班牙餐廳亦不少, 最重要是你要對西班牙菜色有一定認識,
在你落order的時候, 就會信心十足, 下次約人去Chill, 可以去西班牙餐廳試試, 當然最chill, 是親身來到西班牙吃當地的餐廳吧, 因為一定會較便宜, 如果你暫時未能夠嚟到旅行, 這條影片就是睇咗當去咗, 眼睛去旅行,歡迎你陪我一起來到這裏, 西班牙巴塞隆拿, 一間地道親民的餐廳, Raco De La Vila, 和我一起品嚐十多道傳統地道的西班牙菜式,Are u ready?

請用片右下角調4K睇片。
http://yt1.piee.pw/HC2SV

Hello everyone. I am introducing Spanish cuisine today. We have tried more than ten Spanish dishes at a meal here. After watching this video, for your next visit to a Spanish restaurant. Sure u will know how to order. Hong Kong has opened a lot of Spanish restaurants. There are expensive fine dining, but there are many Spanish restaurants with lower price. More importantly is that you have a certain understanding of Spanish dishes.U will be more confident when u order.

Next time you go to Chill, you can try a Spanish restaurant.
Of course, the most chill thing is to come to Spain n eat in local restaurants. Because it will be cheaper. But if you are not able to travel for a while This video is to serve u for eyes travel
Welcome to join me here, Barcelona of ​​Spain. Raco De La Vila A very authentic Spanish restaurant,Are u ready? Taste a dozen of traditional Spanish dishes with me.

First of all, Spain is located in the south of Europe, surrounded by the sea on three sides. Seafood has a wide variety of dishes and is one of the key dietary features in the Mediterranean. When you enter the restaurant, the waiter will ask you what you want to drink
It must be Sangria without hesitation, which is the famous fruit wine in Spain.U can make it easily at home. I can show u next time.
Here a big Jar is only 16 Euro. We ordered two big Jar, very delicious.Then we order Tapas. A tapa is an appetizer or snack in Spanish cuisine. Salad is a must.The salad we ordered, with tomatoes, green peppers, eggs, asparagus, lettuce, onions, salmon. For seasonings are olive oil and vinegar, very appetizing.

Olive and tomato toast on the table are free, n tomato toast is a feature of Spanish cuisine.另外一個出名的Tapas, 是西班牙烤章魚, Another famous Tapas is the Spanish grilled octopus.加尼西亞是西班牙一個海產豐富的地方, 來自加利西亞的章魚特別出名軟q中帶點彈牙感 Gallega is a sea-rich place in Spain.
Cook in just a little herbs would be very delicious. Order a bucket of mussels in Europe is the most common and worth eating.

西班牙香煎魷魚, 一定要配西班牙獨有的Aioli醬汁, Spanish fried squid must eat with the unique Aioli sauce in Spain.

Aioli是由生蒜和美乃滋、少少鹽, 調製而成 Aioli is made from garlic and mayonnaise, with little salt.This combination creates a wonderfully complex and refreshing taste......

西班牙伊比利火腿 Spanish Jamon Iberian is so rooted into Spanish culture

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The first main course, of course, is the most familiar Spanish Paella.
........
U can actually using other ingredients than the seafood such as mushroom.這道菜的主角, 就是全球最貴的香料, 番紅花! The main ingredient for cooking Paella is actually most expensive herb in world named Saffron....

西班牙油封鴨腿, 鴨腿必須先用香料和鹽醃過入味 Spanish oil duck leg, duck leg must first be spiced and salted hgh

....
所以亞洲人都有用羊肚菌嚟煲花膠雞湯,

西班牙油封鴨腿, 鴨腿必須先用香料和鹽醃過入味 Spanish oil duck leg, duck leg must first be spiced and salted

....

西班牙牛扒切片後, 再以鹽調味, 灑上一塊燒熱的鐵板上 After the Spanish sirloin is sliced, season with salt and sprinkle with a hot iron plate.

任由客人將牛扒放上鐵板幾多秒, 來決定喜歡幾多成熟 Let the guests put the steak on the iron plate for a few seconds to decide how u like your beef
...
成晚唯一敗筆, 要數這隻烤乳豬, 我們吃慣香港的燒豬 The only failure in the night is to count this roast suckling pig. I am so used to the HK style.
Let me taste the other suckling pig in Barcelona.

烤乳豬一般用未夠兩星期大的小豬, 小豬屠宰後 Roast suckling pigs generally use piglets that are not big enough for two weeks. After slaughtering piglets

...

【浪漫有情调 | 黑色魅力海鲜顿饭】
Patio的Paella海鲜炖饭是全城数一数二的，这次他们将Paella变成黑漆漆提升鲜味；另外还有辣辣章鱼仔，还可以拉Cheese长长哦!! 最赞的是我们还发现Standard Chartered信用卡消费，可以有30%折扣啊!!

@Patio 是Weld Quay也就是姓氏桥对面的一家餐厅酒吧，这里一直都备受好评，因为不仅 #有情调、#食物好吃、#食物独特、#调酒一流 等之外，一家酒吧餐厅却又两种不同风格。10PM之前充满浪漫气息，适合小情侣来拍拖用餐；10PM之后，音乐开始更具动感，让酒吧餐厅变得更有魄力~

Seafood Croquette with Green Pea Dip【RM19】：这家酒吧餐厅最特别和卖点还是在于他们的Tapas，尤其这款新推出的海鲜Croquette，口感和一般可乐饼差不多但多了海鲜风味，而且青豆泥有提升味道的帮助。

Prawn with Olive Oil, Garlic & Chili【RM24】：将大虾浸泡在蒜片辣椒橄榄油内，大虾吸收了味道之后，一口吃下去时拥有非常丰富的蒜片香味还有辣椒的刺激感。

Caramelize Button Mushroom with Thyme【RM18】：简单但非常美味的Tapas，使用Button Mushroom再以香料提味，搭配法棍面包，口感很好~

Octopus with Mozzarella Cheese Crouton & Chickpea in Tomato Coulis【RM28】：厨师自调酱汁，加上腌制火辣辣章鱼仔，再加入大方分量的Cheese，视觉上很赞还可以拉长长，味道方面辣度相当刺激味蕾~

“Black Poison” Squid Ink Paella Rice【RM63】：升级版的Paella，这次以黑色面貌展现，加入了墨鱼汁不会腥反而让整体鲜味提升了。口感方面拿捏很好，搭配海鲜一起吃很赞~

Wild Mushroom Risotto Rice with Truffle Oil【RM38】：在槟城只有少数可以做得到好吃的Risotto，而Patio绝对是其中一家。Risotto口感绵密还有蘑菇的弹牙口感，加入的松露油，丰富了整体风味~

Especial/Tinto/Blanco【RM28/Glass or RM100/Jug】：我们一直以为Sangria这款西班牙水果酒只有一种调法，没想到给我们品尝到三种不同风味。Especial充满热带风情还有荔枝的甜滋滋；Tinto属于比较强烈酒精味道；Blanco则和一般原味Sangria比较贴近，中规中矩。三款Sangria都是特别适合女士们饮用，视觉上也非常Enjoy~

Wine：这里有不少国家的红酒白酒，在浪漫氛围下开一瓶红酒，绝对是最完美了啦~

地址：49F, Pengkalan Weld, 10300 George Town, Penang.
营业时间：5PM - 130AM（星期日至四）；5PM - 230AM（星期五和六）
联络号码：012-311 0442
FB：http://www.facebook.com/patiopenang
Waze：https://waze.to/lr/hw0zqg32ud 或者搜索 Patio Bar de Tapas

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La paella es el plato tradicional de España, un rico arroz con mariscos.
Pero en Japón, mejillón y camarón con cabeza son muy caros, por eso cociné con ingredientes japoneses, por ejemplo hongos shimeji, almeja (en la temporada en Japón), y camarón sin cabeza (usado ingredientes muy económicos en Japón). Y también, no tenemos paellera por eso cociné en sartén.

Lo siento no es la paella Valenciana o España, pero te gustan mi receta!!!

Paella is a traditional dish from Spain, a very tasty rice dish with seafood.
But in Japan, mussel and head-on shrimp are very expensive, so I used Japanese ingredients, such as shimeji mushrooms, clams (in season now), and head-off shrimps. Also, we don't own paellera (paella pan) in Japanese households, so I used a frying pan (Tefal pan with removable handle).

Sorry this recipe is not from Valencia or Spain, but I hope you like my recipe!!!

---------------------------------
Paella Japonesa (How to Make Japanese-Style Paella)

Difficulty: Easy
Time: 40min
Number of servings: 3 people

Necessary Equipment:
26cm (10.2inch) frying pan

Ingredients:
180g (6.4oz.) chicken thigh without skin
3 bacon strips
6 large shrimps
120g (4.2oz.) squid body
200g (7.0oz.) clams
100g (3.5oz.) shimeji mushrooms
1 (75g=2.5oz.) small green pepper
1 (75g=2.5oz.) small red pepper
1 (200g=7.0oz.) tomato
1.5 cups = 240g (8.5oz.) rice
a pinch of saffron
350ml hot water
1/2 (100g=3.5oz.) onion
1 clove garlic
50ml white wine (or sake)
1 bouillon cube (or consomme cube)
1 bay leaf
2 tbsp. olive oil
lemon wedges

Directions:
1. If your clams have some sand in them, place the clams in a dark container and fill it with salted water (as salty as sea water). And let sit for several hours. The clams push salt water and sand out of their shells.
2. Soak a pinch of saffron in the 350ml hot water to extract the color.
3. Devein shrimps with shells using a bamboo skewer or a toothpick. Cut squid into rings. Cut chicken and bacon strips into bite-sized pieces. Break shimeji mushrooms into pieces. Mince the onion and garlic. Cut peppers into strips. Dice the tomato.
4. Heat the olive oil in a pan. Saute onion and garlic until fragrant. Add bacon, chicken, and squid, then cook until cooked through. Then add rice and stir until evenly coated with oil.
5. Add white wine (or sake), saffron hot water (2.), bouillon cube (or consomme cube), bay leaf, shimeji mushrooms, and diced tomato. Cover (use a lid without a hole, or if you have a hole on your lid, seal it with aluminum foil) and bring to a boil on high heat for 5 minutes.
6. Add shrimps and clams on top of the rice. Cover and set to low heat and let it simmer for 13-15 minutes until water is absorbed and rice is cooked - you can quickly peep into the pot and check.
7. Arrange peppers on top, cover again, and steam on low heat for 5 minutes.
8. Uncover, and turn the heat to high until when you hear the crackling noise (until the liquid is gone).
9. Garnish with lemon wedges and serve directly from the pan.

レシピ（日本語）
http://www.cooklabo.blogspot.jp/2012/05/blog-post_24.html
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