It doesn’t get too much better than a day spent outside enjoying good food, wine and time with your peña, unless of course you add in a background of great music. May is the perfect time for a music fest, when the weather is just right and everyone’s getting in the mood for summer.

If you’ll be taking an early summer break to Spain, there are three different music festivals taking place at the end of May, the Sonisphere in Madrid (May 25-26), Ultra Music Festival in Ibiza (May 27), and San Miguel Primavera Sound (May 30-June3) in Barcelona along the shore (shown left).

And whether you prefer popular music, indie rock or classical music, here are just a few of the many great festivals taking place across the US over the next couple of weekends.

NYC Pop Fest, New York, NY, May 17-20

The Bamboozle Festival, Asbury Park, NJ, May 18-20

Hangout Music Festival, Gulf Shores, AL, May 18-20

Sasquatch Music Festival, The Gorge, George, WA, May 25-28

Cape May Music Festival, Cape May, NJ, May 28-June 14

Any music festivals on your schedule this summer?

Related Article:

New York Times: Music with an Eye on the Kitchen

Mother’s Day is on Sunday and since we’re still in National BBQ Month, why not plan a relaxing cookout for mom? No matter if you’re grilling steak, fish, or veggie burgers, considering adding a few artichoke halves on the ‘que for a healthy and delicious accompaniment. This grilled artichoke recipe from Oprah.com is sure to please and will pair nicely with a crisp Spanish Rosé.

Ingredients
Artichokes
• 2 medium artichokes, halved
• 1 to 2 lemons
• 2 Tbsp. olive oil
• 3 cloves garlic, smashed
• 1 Tbsp. salt
• Cracked black pepper, to taste

Dipping Sauce
• 1/2 cup mayonnaise
• 1/2 cup ketchup
• 1/4 cup lemon juice
• 1 Tbsp. hot sauce
• 1/8 tsp. cayenne pepper

To Grill Artichokes
• 1/4 cup olive oil
• 1 clove garlic, crushed
• Salt and pepper, to taste

Directions
Trim the stems of the artichokes and pull off the tough outer leaves. Using kitchen shears, trim off the tips of remaining outer leaves. Cut artichokes in half and rub lemon on them to keep them from browning.

In a deep saucepan in cold water, submerge artichokes with 2 inches of water above the artichokes. Bring to a boil and add 2 tablespoons olive oil, 1 tablespoon salt and 3 cloves of garlic to the water. Lower heat, reduce to a simmer and cover. Simmer for about 40 minutes.

While the artichoke is boiling, prepare the dipping sauce. Mix the mayonnaise, ketchup, lemon juice, hot sauce and cayenne pepper in a glass bowl then set aside.

Take the artichokes out of the saucepan and transfer them to a cutting board.

Crush 1 clove of garlic and place in olive oil. Brush artichokes with garlic-infused olive oil and season with salt and pepper. Place artichokes on grill for 1 to 2 minutes per side. Place artichokes on a platter and serve with dipping sauce.

April showers bring May flowers, which is just perfect timing for Mother’s Day. What better way to show Mom some love then by lavishing her with roses – and Rosé! Whether you have a Mother’s Day brunch, picnic or gourmet meal planned, surprise her with a bottle of Spanish Rosé, a bouquet of roses and a rose-inspired treat or two to make it extra special. After all, she deserves the very best.

Here are four easy steps to make her day perfect:

1. Pour her a chilled glass of Spanish Rosé and let her relax.

2. Set a lovely scene for the wonderful meal she didn’t have to cook.

3. Finish off the meal with a special dessert, like this lovely buttercream rose decorated cake. (Want to make it for your Mom? Click here for a step by step tutorial.)

4. Pour her another glass of Rosé while you do the cleaning up (or pay the check).

Happy Mother’s Day – Feliz Día de la Madre!

Since my last post was about May being National Barbecue Month, it only makes sense to offer up a great bbq recipe to try this weekend. You’ll love this grilled T-Bone recipe (from The New Spanish Table cookbook) paired with a juicy, food-friendly Tempranillo. So invite some peña over and get to grillin’!

Grilled T-Bones with Cabrales Butter

Ingredients:
4 TB (1/2 stick) Unsalted Butter, at room temperature
6 TB Cabrales Cheese (or Roquefort), finely mashed
Coarse Salt (Kosher or sea)
Freshly Ground Black Pepper
4 T-Bone Steaks (about 12 oz each)
1 TB Extra Virgin Olive Oil
Flaky Sea Salt, such as Maldon

Directions:

Place the butter and Cabrales in a small bowl, stir to blend and season to taste with salt and pepper. Place the Cabrales butter on a piece of plastic wrap, shape it into a log and wrap it in the plastic. Refrigerate until firm, about one hour.

Place the steaks in a large, shallow dish and rub them generously with salt, pepper and olive oil. Let stand for 30 minutes.

Light the grill and preheat it to a medium-high.

Grill the steaks until done to taste, about 5 minutes per side for medium-rare. (An instant-read meat thermometer inserted diagonally into the thickest part of the steak but not touching the bone will register 125 degrees for medium-rare.)

Transfer the grilled steaks to a platter and let rest for about 5 minutes. Cut the Cabrales butter into 4 slices. Top each steak with a piece of butter and serve with a small bowl of flaky sea salt alongside.

So hard to believe today is already May 1, which means summer is almost here. The beautiful weather has certainly made it feel like summer and one of my favorite ways to enjoy the sunny blue skies is to barbecue. There’s nothing like grilled steak and vegetables paired with a glass of Tempranillo or Garnacha to cap off a gorgeous day spent outdoors. And it just so happens that May is National Barbecue Month, so plan to take the cover off the grill and fire up the ‘que all month long.

Below are some wine pairings to go along with some yummy bbq options sure to make you drool:

Garnacha and pork are a match made in heaven. Pair a juicy Garnacha with Spanish Barbecued Ribs (Costillas de Cerdo a la Parilla) or Bobby Flays’ Grilled Rack of Pork with Sherry Vinegar BBQ Sauce

Tempranillo pairs wonderfully with mushrooms, so whether or not you’re a vegetarian, these are two recipes that are sure to please – Grilled Mushroom Banderilla or Spanish-style Grilled Portobello Mushrooms and Peppers. If you want a meat and Tempranillo pairing though, give the Spanish Sazon Hamburger by the BBQ Pit Boys or some tasty grilled lamb skewers a try.

A chilled glass of Verdejo is a very nice choice to accent grilled seafood. Keep it simple, yet delicious with grilled shrimp skewers, salmon or scallops. Or these would also pair perfectly with a crisp Spanish Rosé if you prefer.

What is your favorite thing to grill?

Related Article:

Washington Post – Smoke Signals: Barbecues Many Faces

Recently a reader asked on Facebook about some easy, tapas style dessert recipes and Suspiros de Monja (also known as “Nun’s sighs”) came to mind. Nuns in Spanish convents have been making these crispy on the outside, creamy on the inside treats for centuries. They are delicious with a simple dusting of powdered sugar, but if you want to offer guests something a little different, why not create a dipping station so they can create their own custom desserts. Place the Suspiros de Monja on a plate surrounded by small bowls filled with whipped cream, custard, chocolate sauce, jam, etc. and enjoy!

Suspiros de Monja – Makes about 2 dozen

Ingredients:
• 6.5 oz butter
• 2 cups granulated sugar
• peel of one lemon
• 2 cups water
• 5 eggs
• 4 cups unbleached white flour
• 16 oz Spanish olive oil for frying
• powdered sugar

Directions:
Place butter, sugar, lemon peel and water in large pot. Heat on medium-high and stir constantly with a wooden spoon until sugar dissolves. As soon as the water boils, remove and discard the lemon peel.

While continuing to stir, add the flour little by little. Reduce heat and cook until the batter easily comes away from the pan.
Remove from heat and allow the batter to cool for 15 minutes.

While batter is cooling, beat the eggs and gradually stir the beaten eggs into the cooled batter. Continue to stir until the batter is thoroughly mixed. Batter will be thick and sticky.

Pour 1 inch of olive oil into a large frying pan and heat on medium. When oil is hot, drop a large spoonful of batter into hot oil. Be careful not to use too large of a dollop otherwise the outside will be brown before the middle is cooked enough. Fry on both sides until golden. Be careful to control the heat, so they do not burn. Remove and allow to drain on a paper towel.

Sprinkle with powdered sugar.

At the stroke of midnight last night, the April Faire (La Feria de Abril) in Seville, Spain kicked off with the lighting of more than 22,000 multi-colored light bulbs. Running from today through April 29, locals and tourists alike will drink, dance, and enjoy fireworks and parades at this popular festival that began in 1847 as a simple cattle fair. The locals dress in traditional Spanish clothes and mingle among thousands of private casetas (tents), but there are also plenty of public tents to enjoy and everyone dances in the streets, partying all day and well into the night.

Sounds like a magical, fun spring event! But if you can’t make it to Seville, no worries, spring is the perfect time for festivals. And no matter the theme – spring flowers, music, agriculture or whatever – these festivals are about bringing the community together to enjoy good food, drink and friends. Here are some fun fairs across the country taking place this weekend and beyond:

Festival of Flowers at Biltmore Estate, Asheville, NC, now – May 20

Shenandoah Apple Blossom Festival, Winchester, VA, April 27-May 6

Vidalia Onion Festival, Vidalia, GA, April 26-29

Asparagus Festival, Stockton, CA, April 27-29

Butter & Eggs Day, Petaluma, CA, April 28-29

New Orleans Jazz & Heritage Festival, New Orleans, LA, April 28-29, May 5-6

Do you have a favorite spring festival you enjoy going to each year?

Related Article:
Passport Magazine: La Feria de Abril in Seville, Spain

If you have people coming over this weekend or are just looking for an especially tasty snack that is super quick and easy, here’s a great recipe for mini baked cheeses. It doesn’t get much simpler than this – only two ingredients and about 10 minutes to prepare. And to elevate this snack to a really special appetizer, just add a few almonds and a side of marmalade when serving. I used blood orange marmalade and the pairing was beyond delicious.

Mini Baked Cheeses – Makes about 6

Ingredients:
1 large wedge of soft cheese, like Brie
1 tube of crescent roll dough
Almonds (optional)
Marmalade (optional)

Directions:

Preheat oven to 350 degrees.

Lightly grease a cookie sheet to prevent sticking.

Unroll crescent roll dough and separate into triangles along the perforation.

Cut wedge of cheese into small sections, about 1.5” wide.

Place a piece of cheese on dough and pull up corners, wrapping the dough completely around the cheese (pinch any open areas closed). Repeat with remaining cheese and dough.

Bake until dough is brown, approximately 10-15 minutes. Some cheese may melt out, but continue baking until dough is flaky.

Place on a plate with a handful of almonds and a dollop of marmalade.

Today is tax day and after a stressful day dealing with paperwork, receipts, expense reports, etc, it’s the perfect time to unwind by taking a virtual (and budget-conscious) trip to Spain. Gather up some of your peña, pop open an affordable, food-friendly bottle of Spanish wine and pair it with a few simple, but really tasty tapas, like Patatas Bravas.

There’s nothing like spending time with good friends, food and wine to put a smile back on your face.

However, if you finished your taxes and actually got a nice refund, why not treat yourself to a real getaway. Not only is spring in Spain gorgeous, you’re right on time for the San Jorge Medieval Week festivities in Montblanc, a small ancient village outside of Tarragona in Catalonia. From April 20 through May 1, you can join more than 200 actors as they recreate the legendary slaying of the dragon by San Jordi (St. George).

In addition to the reenactment, there are also a lot of other events going on throughout the week, including parades, plays, games, singing troubadours, a medieval market, medieval dinners, and the performance of the Catalan Courts. Plus, the entire city and its inhabitants are dressed in 14th century garb with the colors and flags of the region’s original four noble families. Now that’s a real escape from reality!

Could you use a little Tax Day relief right about now?

Related Article:

Huffington Post: Tax Day Freebies

Do you still have hard-boiled eggs left over from Easter? If so, use a few of them up with this delicious recipe for Salmorejo, a thick, gazpacho-like soup that is topped with finely chopped Serrano ham and hard boiled eggs. Enjoy this fresh, perfect-for-spring cold soup that originated in Cordoba with rustic bread.

Salmorejo – Serves 6

Ingredients
• 6 tomatoes, coarsely chopped
• 2 cloves garlic, chopped
• 1/4 cup sherry vinegar
• 1 cup extra virgin olive oil
• 1 tablespoon salt
• 2 day-old country-style bread rolls, torn into pieces and soaked into 1 cup water for 10 minutes, or 2 fresh rolls, torn into pieces
• 3 hard-boiled eggs, peeled and finely chopped
• 3 ounces Serrano ham, finely chopped (bacon or prosciutto may be substituted)

Directions:
In a large bowl, combine the tomatoes, garlic, vinegar, olive oil, salt, and soaked bread and any remaining water (or fresh bread) and mix well.

Working in batches if necessary, add the tomato mixture to a blender or food processor and process at high speed until smooth.

Transfer to a bowl, cover, and refrigerate for at least 4 hours or until well chilled.

Just before serving, taste the soup and adjust the seasoning with salt. Garnish with the chopped eggs and ham, and serve.