I finally made it over to the hugely popular Vietnam Restaurant on Bryan St., if just for a quick Phở.
The broth is of the rather heavily spiced aroma variety.
^ After I do my doctoring. Not bad. I need to get back and try some other stuff. Interesting fact – the entire staff is able to go about their business, including fully bussing tables, without breaking their stare on one of the dozen TV's featuring soccer matches from across the globe. Amazing!
Cafe Madrid has been a staple of Dallas Spanish cuisine for about a quarter of a century – a pioneer, really. We ran in for some tapas… and something special.
^L - Caperberries and the Plato Iberico – an assortment of Spanish cured meats, served with manchego cheese, olives, and marcona almonds.
^R – Pulpo a la vinagreta – octopus marinated in a vinaigrette of tomatoes, onions, and bell peppers.
But I was here for the Morcilla – with which I torture my dining companion who, while being Colombian, has had an aversion since childhood. Let's just say she was in on the sausage being made.
Morcilla, a Spanish version of Blood Sausage, may look unappetizing, but is crazy deliscioso! It is made from pig's blood and rice, typically mixed with onion, garlic, sweet and spicy paprika, oregano, and various other spices that may vary from region to region.
^L – We enjoyed the Marqués de Riscal Reserva Rioja…
^R – Morcilla de arroz y cebolla – fried blood sausage served with toasted bread.
I'll be featuring other preparations of Blood Pudding from a number of cultures in this category. Stay tuned!
So taken were we with the piece in the September issue of Wine Spectator featuring Chef Bruno Davaillon of The Rosewood Mansion on Turtle Creek and his Chicken Liver Salad With Rosé, that some friends and I got together and asked him to whip us up a lunch featuring the dish.
The Tortilla Soup may never disappear, but this dish is a far cry:
^ A lovely fish course.
^ An apple dessert composition from Mansion pastry chef Nicolas Blouin.
What a beautiful way to spend a Saturday afternoon, bravo Bruno.