Happy Easter guys! I hope all of you are doing well and enjoying spring! I'm starting work on some new courses and will be offering them for free with a patreon subscription. So if you have any questions just let me know!

As a Madrileña living in the states I have such an appreciation for you.

Having been blessed with a grandmother from Spain, and after visiting the country a few times I fell in love with Spanish cuisine and its great to be able to get authentic recipes presented in English. Cheers!

The Basque in me is so happy with this

Gorgeous Pinchos all three of them Chef but the third, quail egg, Jamon Serrano, Matchstick fries, simply gorgeous!!!!

@ChefJamesMakinson

2 жыл бұрын

thank you!! :)

*5 like 👍!!! Very Nice Sharing Stay Connected 🤗👏*

@ChefJamesMakinson

2 жыл бұрын

Thank you!

Wow! Your Pinchos looks absolutely delicious and tasty! Perfect sharing! Well done! Wish you all the best! My respect from Azerbaijan!

@ChefJamesMakinson

2 жыл бұрын

Thank you!

😮 looks delicious!

Beautiful video and presentation. Looks very delicious Chef. Good share. Keep in touch😊.

@ChefJamesMakinson

2 жыл бұрын

Thank you so much!

These tapas look delicious. I'm still going through your back catalogue" but this video deserves many, many more likes. Great tip on the quails egg. In the Philippines they have a street food dish called Kwek-kwek which is a hard boiled quails egg, covered in an orange batter and deep fried. On my first work trip, many years ago, I saw these bright orange balls and pointed at them (I counted speak the language then) - they replied "kwek-kwek?" which I heard as "quick quick", so I replied "no rush, I'm not in a hurry". The laughter from all lasted longer than the eating.

@ChefJamesMakinson

Жыл бұрын

Thank you Simon! I agree, this one is not popular at all and these are very tasty! :) hahah that is a funny story, I have had a few times like that living here.

All of your pinchos look really delicious! I thought that the bacon date one would be my favorite (I love this combination). But when you finished up that third one with the aioli and fries, it won me over - Yum!

@ChefJamesMakinson

2 жыл бұрын

It's so good! :)

This recipe looks so good and delicious.. Have a nice night ☘️💐☘️💐☘️💐👍🤪

@ChefJamesMakinson

2 жыл бұрын

Thank you so much 👍

I love it when you make pinchos! The bacon date and broken eggs ones are my fav!!

@ChefJamesMakinson

2 жыл бұрын

haha mine too! there are so much that you can make!

Yum, can't wait to try them all

Beautiful happy easter

@ChefJamesMakinson

2 жыл бұрын

Thank you!

Wooww really good that you prepare Spanish pintxos! Like a lot the offer different kind of pintxos! ! Great work das! 🦇

@ChefJamesMakinson

2 жыл бұрын

Thank you very much!

Looks great! I'll definitely be making the first one "with" you soon. I have to smirk a bit as I'm watching the video, "pinchos," I speak Mexican Spanish somewhat fluently and "pinche" is a....not very nice word in Mx-Es. Awesome video Chef, thank you so much for taking the time to upload and share your wisdom with us.

@ChefJamesMakinson

Жыл бұрын

Hey! Haha yeah I have worked with a lot of Mexicans and they taught me all the bad words! Haha thank you!

Merhabalar kolay gelsin Ellerinize emeğinize sağlık afiyet olsun harika güzel tarif

@ChefJamesMakinson

2 жыл бұрын

thank you!!

This recipe is looking very yummy and delicious. You are so talented person.. Happy Easter. 💞🌷💞🌷

@ChefJamesMakinson

2 жыл бұрын

Thank you so much!

I have a can of piquillo peppers and a can of Ortiz ventresca in the pantry. Totally making this for pre-dinner drinks tomorrow👍🏼

@ChefJamesMakinson

Жыл бұрын

You can get Bonito del Norte tuna? that is very good! Some things are not that easy to find in Barcelona, let me know what you think! These are a bit simple, they can get very elaborate. I have a few more videos with some other combinations, you could make some Japanese style pinchos as well!

@NoRecipes

Жыл бұрын

@@ChefJamesMakinson It costs about $20 a can, but it's my favorite canned tuna. Will check out your other pinchos!

I'm a great fan of Pintxos buddy, whenever I visit the Basque Country I try to eat as many pintxos as I can, and at home we normally make this kind of tapas for Christmas or other especial occasions, so it is good to know the way you do at your kitchen... Happy Easter and great job again chef

@ChefJamesMakinson

2 жыл бұрын

thank you buddy! i love them too! they are great for family and friends! I hope you have a good Easter as well!

@victus6890

2 жыл бұрын

@@ChefJamesMakinson yay of course, I stayed here with my family and we had a great time here

James, tuna isn't food, it's a great filling when you serve at a party where everyone is drunk. In the UK only of course!!! 😂😂😂😂😂 Fab video, mate and keep up up the great work. ❤️

@ChefJamesMakinson

8 ай бұрын

😂

Prepared very delicious and yummy 😋 mouth watering recipe 🥰👍

@ChefJamesMakinson

2 жыл бұрын

Glad you liked it!

Ai que buena pinta 😍😍

@ChefJamesMakinson

10 ай бұрын

Gracias!

Happy Easter James.....wowwww so attractive yummy delicious pinchos...wow full of flavours dear..all three are so delicious...easy tasty and so yumyyyyy..stay happy and have a nice dayyy.....👍🙋🏼‍♀️💐

@ChefJamesMakinson

2 жыл бұрын

happy Easter to you too! Thank you so much!

Great 😍

@ChefJamesMakinson

2 жыл бұрын

Thanks!

I hope you had a very nice Easter James. Sorry I am late! These are impressive aren’t they?! Everything you make is very impressive! I never used quail egg before. That is a great too if one thinks things are going to fast to turn of the heat. I need to remember to tell casey that. I am behind on lessons I am hoping to schedule a day or two a week starting next month cause I am excited to learn. Hope you are well my friend.

@ChefJamesMakinson

2 жыл бұрын

Thank you so much! I hope you guys had a great Easter as well! quail eggs are everywhere here! haha that's okay, I am currently making a few more courses, one for Salads Dressings and Vinaigrettes and then I will start a Spanish cuisine course later on in may! :)

so beautifull

@ChefJamesMakinson

2 жыл бұрын

Thank you!

James - Another fine vid. I know very little about proper tapas, but sooner or later, I will get deep into them, probably in the summer. I watched your 'croquette' vid the other day, and I'm here trying to find it again, but along the way, I'm gonna watch a few other of your recipe vids. Btw, I did check out your cooking class, and watched the promo vids, again, a nice job. This is more of an 'intro to cooking' class, so not right for me, but I will recommend it to budding cooks along the way. Do you have a book out, or are you working on one? If not, I think you should. I would definitely buy that.

@ChefJamesMakinson

Жыл бұрын

not yet but i do have a cooking course and i would like to start a book but i will need a bit of help

@dobiebloke9311

Жыл бұрын

@@ChefJamesMakinson - Uhm, I'd be willing to help as best I can. I'm a retired photographer and I did quite a few food shoots thru the years, so the theory is, I'm pretty competent (as I used to get paid big money to do so). If nothing else, I could serve as a sort of Photo Editor, or someone you could pass along any work you had done for you, to evaluate and make suggestions, if needed. That would be easy for me to do, and something I am very familiar with doing, and I'd be glad to help out. As well, any copy (meaning, writing), to go along with the mission, I'm pretty well experienced at evaluating as well, in terms of editing and proofreading for clarity, etc, to a degree. I wouldn't suggest that I be your only source of such, but I could be 'a' source of such, for you to compare notes. Remember, I am retired. I'm not rich, but I'm not poor. In fact, my wife is in charge of all of our finances, as has been since I first hooked up with, close to 30 years age. I trust her implicitly, and basically, whatever she suggest, I will go along with, as I suck at being bean coumter. In fact, I hate it. She's good at it and actually (believe it or not), actually enjoys the process, which to me seems like surgery without anesthetic. Opposites attract, altho we do have a lot in common, as well. Her name is Terry, and from now on, I will refer to her as such, as I seldom refer to her as 'my wife', otherwise. We both like a bit of adventure, and travel (the non-expensive kind), we both like dogs, and all things about boats, to her, mostly sailboats, but I am very fond of sailing as well. Also, art and ideas and all that crap, which is just an oozed puddle we live in. She's a damn good cook, having never worked as a cook, but a major difference between us (that I've just recently realized), is that she sees a kitchen as place to make a meal, whereas I see a kitchen, as Laboratory, of experiments, that might occasionally end up, to be a meal. I run into that a lot with people who ask me for advice, on anything, but cooking, in particular. I'll say, in response to their question, Well, get this and get that and do this and do that, until you understand what's going on, and how 'you', like it. Oh, I'm not going to do that. Why not, I usaully ask. Well, I'll just end up wasting food, which to me, is a very difficult statement to respond to. My 'go to' response lately, is, Look at as tuition. You go to school, you're gonna have to buy the text books. In this case, a bit of flour or eggs or whatever, and at the end of it, even if you fail, it's gonna probably be pretty edible, if not the best, altho a failure, that you've ever had of such a thing, before. Bonus, at the end of it, you will know how to do it, and to your liking, in particular, which is about the most valuable thing you can learn, and to me, the most effective thing that I can say, about such matters. I'm gonna have to skip out for about an hour, as I am in the middle of the Spanish Omelette you showed on a vid, forgetting the proper name. I have seen a number of vids regarding that, Adam Ragusia's, Vincenzo's (with, I forget the name of the guy he was working with), and as well, a few others. Not to blow smoke up your skirt, but I thought yours was the best of the mess, so that's what I'm following, loosely, but as exact as I think necessary. Anyway, I am close to the conclusion, so I'm going to watch your vid again (already cued up), and then finish the dish. I'm being pretty true to your school of thought, with my bastardizations kept to a minimum, and well within the parameters you felt would be acceptable. I have high hopes. My 'mess is in place', so all I have to do, is finish the dish, and of course, eat it, which will be easy to do, being as hungry as I am. Back in a bit.

Duuuuuuude! This is awesome!!! You said that you wanted to collab with me again sometime, and I am interested in doing a Maplecook version of THIS thing, man! It's beautiful...and I have a few ideas on how I would change it up (so as not to just copy you). Man hugs! =)

@ChefJamesMakinson

2 жыл бұрын

Happy Easter buddy! For sure! I wanted to do more but I have a few things going on right now! Haha

@Maplecook

2 жыл бұрын

@@ChefJamesMakinson No rush, man. I'm up to my butt in work, too! hahaha

In Barcelona, Sagardi makes good Pinchos, and also good fresh croquetas. I am talking about the one up the Eixample, C/ de Muntaner, 70. They have also a cute terrace on the sidewalk. And no tourists. What is your favorite place for Pinchos in BCN?

@ChefJamesMakinson

Жыл бұрын

Tickets was but sadly had to close down, it was a one star Michelin tapas bar. there are several other places around Barcelona. la bombeta is in Barceloneta, it’s good, but still not the best.

@alexanderlindner5808

Жыл бұрын

@@ChefJamesMakinson Yes we had heard about Tickets, but sadly never went. La Barceloneta is a bit too crowded for me. What I like about Sagardi in the upper Eixample is that it is off the tourist hot zone, and you are sitting with locals. It's affordable (at least the bar with the Pinchos, the Restaurant inside is another question) and calm, service is nice. May I ask in which restaurant you are working currently?

@ChefJamesMakinson

Жыл бұрын

@@alexanderlindner5808 I was working in Hotel Arts and right now I am not as I don't have enough time to run KZread and also work full time

Chef do you soak the toothpicks first before?

@ChefJamesMakinson

Жыл бұрын

no why? you use them once

@cherryreyes2466

Жыл бұрын

@@ChefJamesMakinson I was just thinking they might burn in the oven if they aren't soaked in water first. In the Philippines we soak BBQ sticks before skewering and grilling meat to prevent them from burning. That is why I thought to ask if it's the same with the toothpicks. Thanks, Chef.

@ChefJamesMakinson

Жыл бұрын

@@cherryreyes2466 ahh no I didn't cook with them, I use them to keep the ingredients on the pinchos

@cherryreyes2466

Жыл бұрын

@@ChefJamesMakinson am I correct that pinchos are the Spanish interpretation of canapés?

I realize that most of these recipes are being made with relatively imperishable pantry items. However, I wonder: Does anyone make the recipe with the dates using fresh dates? Because, as much as I love dried dates, fresh dates are a total eye-opener.

@ChefJamesMakinson

2 жыл бұрын

A lot of them are anchovies, Jamon serrano, dates, etc. you can make Pinchos with just about any ingredient in Spanish cuisine. Spain imports them so while it's possible, I have never seen them. Even when the prince of Saudi Arabia visited Hotel arts, we had to provide dates and other amenities. All of them were dried or semi-dried.

Hi, again. In your map, you show the official Basque Country and Navarre separares and then, Rioja. Ok, Rioja is nor a basque region. The Basque Country, Euskal Herria, like basques call it, is a land divided between France and Spain. Four provinces in Spain and three in France. In both sides they speak Euskara, the old basque languaje. Navarre for most of the basque people is one of those four basque provinces located in Spain. And Rioja is no one of them. By the way, try to cook cod fish in white souce or hake kokotxas. Or squid on it's own ink.

Wow....This Recipe is looking very yummy and delicious...... love the way of your cooking...... Great cooking skills.....Stay connected dear friend....Plz visit my kitchen soon

@ChefJamesMakinson

2 жыл бұрын

thank you so much for the nice comment!

wow it is really good upload, very good video, pls keep in touch and I am already your friend, hope u do so too

@ChefJamesMakinson

2 жыл бұрын

Thank you so much! have a great weekend!