Going for pintxos at Txori, the tapas restaurant of Seattle

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We are at Txori again today, we heard about a beautiful pintxo named Gilda -Pintxos ara small bites of food on top of a bread slice hold together by a skewer (pintxo)-, Joseba Gimenez de Gimenez will show us how to prepare it. We will learn also a dish made with those flavorful Matiz Organic wood-fire roasted Piquillo peppers and anchovies.

Ingredients:
Gilda
Manzanilla olives
Anchovies
Boquerones
Piparras

Roasted Piquillo pintxo
Matiz Organic wood-fire roasted Piquillo peppers
Anchovies
Chopped garlic
Award winner Extra Virgin olive oil Neus

Pocha beans with Manila clams at restaurant Txori with Spanish chef Joseba Jimenez de Jimenez

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Today we are at Txori, the new tapas bar from Spanish chef Joseba Jiménez de Jiménez and Carolin Messier de Jiménez (Harvest Vine). A cute Belltown spot modeled itself after traditional San Sebastian Pinxtos bars. Joseba is going to prepare for us Pochas with Manila clams, delicious!

Ingredients:
Matiz pocha beans
Manila clams
Caramelized onions
Fresh chopped parsley
Olive oil

Txori, 2207 Second Avenue, Seattle. between Bell and Blanchard (206-204-9771)