April 29, 2012 - A Tapas Party for 9

So while the three of us have varying tastes in favorite restaurants/meals/foods, there is one thing we all agree on - tapas is one of our favorite experiences.  I think its the ability to try different foods, textures, and tastes all in little bites.  So when we had a large group to cook for, we agreed without a blink of an eye that a tapas night was in order.  And included in our guests of honor were our favorite team from Harry's Wine!  (Many thank you's to William, Patrick, Janice, Christelle, and Greg for not only joining us and being fantstic company but also supplying all the wines!!!)

So a little forewarning.  No matter how much we tried to plan in advance (I'm living off take-out for the rest of the week because I don't want to see the inside of a kitchen until next Sunday), we made a few mistakes.  We dropped plates, forgot about things in the oven, and as the wine glasses were refilled our picture quality got worse.  But that's ok... 9 people, 16 dishes, and over 15 empty bottles of wine later - we consider the evening a success.

COCKTAIL HOUR

Cocktail - Lemon Basil Martini

Muddled basil, vodka, lemon seltzer, ginger ale, fresh lemon juice

Melon Wrapped in Serrano Ham

Marinated Olives

Serrano Wrapped Figs Stuffed with Goat Cheese and Pecans

These were all equally delicious.  Serrano Ham is a very salty and cured and looks like prosciutto.  However it paired well with the light melon and was used in lieu of bacon for the figs.  However, the figs were the big winner of the cocktail hour!

THE TAPAS

Okay, so we didn't get pictures of everything, however we may find some later, so check back for more pictures. 

Chorizo and Figs

Serrano Ham and Manchego Croquettes

Roasted Cauliflower and Manchego Empanadas

Baby Bell Peppers Stuffed with Roasted Wild Mushrooms, Goat Cheese, and Chile Oil

Cold Calamari Salad

Steamed Clams with a Citrus-Saffron Aioli

Beef Empanadas

Pork Tenderloin Slices over Crostini with Manchego Cheese

Fried Calamari in Balsamic Sauce

Shrimp in Garlic

Roasted Mushroom and Goat Cheese Stuffed Peppers

Roasted Cauliflower and Manchego Handpie (A burnt one - forgot to photo the 2nd batch)

Cold Calamari Salad (Told you the picture quality improves with each bottle of wine)

Balsamic Glazed Fried Calamari

Garlic Shrimp

Chorizo and Figs (I'd say we're about 3/4 of the way through the wine bottles at this point)

Beef Empanada

Ham and Manchego Croquettes

Pork Tenderloin Crostini (This photo is only included to show that we really did burn a lot last night... rookie mistakes)

So let's review.  Everything (when not burnt) was delicious, however there were some favorites as well as some adjustments I'd like to point out.  The roasted mushrooms were a big hit, but obviously we didn't follow the exact recipe and stuffed them in baby bell peppers.  (Becuase they are so cute!)  We roasted about 30 min at 350.  We baked the manchego and cauliflower empanadas, but we deep fried the beef empanadas.  The garlic shrimp were good, but I was looking for a thicker, richer sauce to have it in.  (Looks like we'll be visiting Jamie over at La Paella for some trade secrets on that one.)  The chorizo and figs were delicious... can't wait to cook that one again!

DESSERT

Vanilla Panna Cotta

Creamy Caramel Flan with Rum Glazed Bananas

I realize at this point we have an odd obsession with panna cotta.  I promise it stays off the menu for a while.  However this recipe was the best we've made so far when it comes to taste and texture.  Let me point out some mistakes and the quick fixes, though.  We originally made the panna cotta in mini-muffin tins in hopes that everyone would have little individual panna cotta.  Unfortunately, it did not "slide out" of the muffin tin at all, and we ended up scooping it into little shot glasses instead.  The flan was delicious, although purists may turn up their nose because it does have cream cheese in it.  (We halved the cream cheese, though.)  We did make those in muffin tins as well, but when removing them from the pan, a lot of caramel stuck to the bottom.  (Hence rum glazed bananas to hide it!)  Overall - both delicious.

WINES

Harry's Wine Shop

Please visit the link above and check out what they are all about!  And if you're ever in the area on a Saturday afternoon, swing by Harry's for a free wine tasting.  (Tell them the blog sent you!)  Harry's -you completely outdid yourselves... we weren't worthy of such spectacular wines.

There were so many delicious wines and these are in no particular order...

Flor de Raim Cava Brut

A fantastic way to start the evening with a smooth and brilliant sparkling wine!


2011 Monte Castrillo Rosado

A dry rose with deep cherries and fruit but a dry mineral finish.


2009 Petalos Bierzo

Wine Spectator - 93/100

Slightly smoky with well-integrated flavors of mineral, wild berry, and fresh herbs. 


2009 Tinto Pesquera Crianza

Wine Advocate - 93/100

Smooth and lush with a dark fruit bouquet and aromas of vanilla, fallen leaves and spices.


2010 Abad Dom Bueno Godello

Wine Advocate - 91/100

A fantastic and crisp white with no oakiness and a clean minerality paired with citrus and pear.


2009 Maurodos Prima Toro

Wine Advocate - 90/100

Earthy minerals, espresso, truffles and blackberry with a lovely dense finish.


2005 Ordonez, Jorge Malaga Old Vines Moscatel

Wine Advocate - 94/100

A superb dessert wine with rich flavors of honey and a bouquet of lime, mineral, and tropical aromas.


 

So overall, tapas night was a success.  We enjoyed it immensely and look forward to having everyone over again.  (But maybe something like firing up the grill and doing burgers instead... much easier.)  Once again, thank you very much to those who joined us!

Next Week - Cinco de Mayo

April 22, 2012 - A Taste of the South

Disclaimer:  I know the Kentucky Derby is the weekend of May 5.  However, that also falls on another holiday (think margaritas) so we had to pick only one for that weekend.  However, we still wanted to do some Derby-style cooking, so we thought this past Sunday would be as good as any, and delved into creating a Southern menu to impress those Derby fans.  Trust me... if you throw a Derby party, you'll be borrowing some of these recipes!

Cocktail - Mint Julep

http://www.foodnetwork.com/recipes/sara-moulton/the-perfect-mint-julep-recipe/index.html

Did you really think we'd make something else?  Unfortunately, we didn't have those cute little julep cups, so made do with rocks glasses, but it still worked out great.  You must steep the mint and marry those flavors overnight.  And upon taste-testing, I would say even muddle some mint in your glass, too.  This drink is strong, but if you serve it with lots of crushed ice, it gets smoother and milder as you drink.  (We also used 1/2 of the syrup as recommended... but we're not sugary-drink people.  Add to your tastes.)

 

Appetizer - Zucchini Corn Fritters w/ a Roasted Garlic Parsley Dipping Sauce

Fritter:  http://allrecipes.com/recipe/zucchini-corn-fritters/detail.aspx?event8=1&prop24=SR_Title&e11=zucchini%20and%20corn%20fritters&e8=Quick%20Search&event10=1&e7=Home%20Page

Sauce:  http://www.foodnetwork.com/recipes/tanya-holland/corn-fritters-with-roasted-garlic-and-parsley-dipping-sauce-recipe/index.html

Hmmm.  This is kind of difficult to review.  We must have done something wrong.  If you look at the pictures on the recipe's website, they are light and fluffy.  Ours came out dense and not cake-like.  We did end up adding a lot more flour and some cornmeal to the batch because it was so runny.  We also used a deep fryer, which I think may have been the problem.  So my only recommendation is to pan-fry as originally instructed.  But regardless - they were very tasty!  The flavor was spot on, and the dipping sauce was unbelievable!  The sauce made all the deep-fry calories worthwhile!

 

Entree - Stuffed Pork Tenderloin over Grilled Kale Drizzled w/ Grilled Peach Whiskey Beurre Blanc

http://www.foodnetwork.com/recipes/claire-robinson/stuffed-pork-tenderloin-over-grilled-kale-drizzled-with-grilled-peach-whiskey-beurre-blanc-recipe/index.html

 

I don't even know where to start with this incredible meal, but I'll take you step by step.

Stuffed Pork Tenderloin.  I prefer to do the 3-method butterfly of the pork so it gives you more space to work with and it will roll up easier.  (3-Step Method)  The stuffing was delicious, but the mushroom/sausage mixture definitely cooked down in less than 5 minutes.  We used some leftover chorizo from a week-day meal in place of andouille.  We also used bagged cornbread stuffing so added a little extra water to moisten it at the end.  (And don't forget the splash of whiskey!) 

Grilled Kale.  Who knew?  Follow the instructions exactly and you want go wrong.  Biting into the crisp kale, you get a sudden burst of citrus from the lemon juice and its just delicious.  And its so versatile!  You can probably add whatever spices you'd like, it definitely complemented this wonderful green.

Grilled Peach Whiskey Beurre Blanc.  When I read this, my heart fluttered.  Beurre Blanc is one of those things that I still cannot master and I always gravitate towards it when I see it on a menu.  But with peaches and whiskey?  Really?  YES!  First, we used canned peaches (they are not in season) and it was fine.  We followed the recipe exactly, except at the end - we did NOT strain.  We incorporated the cream and the butter with the chopped peaches mixture and let it reduce like that.  This way when we served, it was more of a chunky sauce then a drizzle of liquid.  And I think it was superb that way!  I could drink this stuff with a straw.  (Side note - would probably be delicious with mangoes as well.)

Overall - fantastic meal.  Such an unexpected pleasure!

Entree Wine - 2009 Camins del Priorat

Wine Advocate - 94/100

New term.  Jackpot.  (We'll retire that in a little while, too.)  This Spanish red was a-ma-zing.  It has strong aromas of plum, licorice, and black cherry with a soft subtle flavor of dark spicy fruit and a slight sweetness.  It has very fine tannins which gives it the perfect strength to balance a meal that included a little bit of everything.  I'll admit - the team at Harry's raised an eyebrow... after all, we are talking pork stuffed with a spicy sausage but with a fruit-butter sauce on top.  But Christelle took on the challenge and she definitely did not steer us wrong!

Dessert - Bourbon-Orange Pecan Pie with Bourbon Whipped Cream

http://www.epicurious.com/recipes/food/views/Bourbon-Orange-Pecan-Pie-with-Bourbon-Cream-108852

Superb - but with some changes.  As the reviewers on the original website said, we added 2 Tbsp of cornstarch to help thicken the filling, and it probably could have used a little more... this was not easy to plate.  We did NOT use candied orange peel (it is incredibly difficult to find) but stuck with the orange zest and it was perfectly fine that way.  I don't know if candied orange peel would have made any difference at all.  Actually, it may have overpowered, because the orange flavor is very strong, but it is a nice flavor to counter the sweetness of the pecan pie and the strength of the bourbon.  Very tasty.

 Aperitif - Bastille Hand-Crafted Whiskey

This French whiskey was a pleasant surprise for the whiskey lovers and even non-whiskey drinkers in the group.  This whiskey is light and almost floral initially with a smooth finish that has fruit and even a slight malty taste.  Definitely try this one - it's exotic, affordable, and best served neat.  (Adding ice would detract from the gentle flavor.)

Next Week - A Tapas Party For 12

April 15, 2012 - Filet Mignon

As we continue our efforts to start cleaning out some of the freezer and the pantry, we decided to use some filets we had frozen and create a steakhouse masterpiece with what we had lying around.  And masterpiece it was!

First Cocktail - Chambord Martini

Vodka, chambord, lemon juice

Simple, fresh, clean, and tasty!  (And a perfect accompaniment to our appetizer salad!) 

Appetizer - Strawberry Spinach Salad

http://allrecipes.com/recipe/strawberry-spinach-salad-i/detail.aspx?event8=1&prop24=SR_Title&e11=strawberry%20spinach%20salad&e8=Quick%20Search&event10=1&e7=Home%20Page

Perfection!  The dressing is fantastic - do not use some bottled junk in your fridge... take the five minutes to make the dressing.  (However - cut BACK on the sugar!  We used a heaping tablespoon and it was perfect... 1/2 of a cup would have been crazy.  Go tbsp by tbsp until your desired result.  We also substituted shallots for white onion, and I would highly recommend doing that as well.  The flavor is milder.)  The spinach was nice and crisp and the strawberries were juicy and sweet.  (And it paired so well with the cocktail!)

Entree - Blue Cheese Crusted Filet Mignon with Port Wine Sauce

http://allrecipes.com/recipe/blue-cheese-crusted-filet-mignon-with-port-wine-sauce/detail.aspx?event8=1&prop24=SR_Title&e11=filet%20port%20wine&e8=Quick%20Search&event10=1&e7=Recipe

Try this recipe.  You will not be disappointed.  The mixture of blue cheese and panko is divine and when paired with the rich port sauce - superb!  We cut our steak into medallions rather than large portions so that we can put more of the topping on, and I would highly recommend doing that.  We also let the sauce reduce about 30 minutes and it was perfect!  (We substituted shallots for white onions, but I'm sure whatever you have lying around will be fine.)  We also grilled and then broiled the topping, but use whatever cooking method you prefer.  Fantastic way to jazz up some steaks. (You could probably try this on rib-eyes or strip steaks as well!) 

Side Dishes - Roasted Garlic Mashed Potatoes & Sauteed Green Beans with Almonds

(see picture above)

There is no recipe for this because we simply just improvised.  The roasted garlic butter from our steak frites the other week... want to guess where that ended up?  We added about 1/2 cup of it to our potatoes with a little cream and mashed away.  We sauteed up some green beans in a little oil and then added some of the slivered almonds from the salad and let it cook up.  Both were absolutely delicious!

Entree Wine - 2009 JL Chave Selection Silene Crozes-Hermitage

Wine Spectator - 91/100

First off, a little background on our favorite wine shop.... Harry's Wine in Fairfield, CT.  If you haven't yet gone... please go.  Every Saturday, they offer free wine tastings from 1-4pm from many different vendors and distributors.  This place is truly the go-to place when you need the perfect wine pairing.  These week, Greg helped us and he truly went above and beyond.  After hearing our menu, he said with a slight smirk that he had a "home run" in mind and then went into the back room and came out with this French Shiraz.  Rare to find, he was able to find us one of the last bottles they had currently in stock.  And because I know he reads this... Greg - we will officially retire the phrase "home run" when referring to wine, because we want to end that phrase on a high note.  And high note this was!  This red had flavors of black currents, tobacco, and chestnut and was incredibly rich and seductive tasting with no heavy tannin aftertaste.  Truly, as he said... a HOME RUN.

Dessert - Chocolate Truffles

Shortly before we starting officially blogging our meals, we had made a flourless chocolate torte for dessert one evening.  After the night was over, Jennifer had the great idea of using a melon baller to scoop the torte to create truffle-like pieces.  She then froze them for future use.  So we defrosted and rolled them in chopped hazelnuts, chopped almonds, and dried coconut and served them with the rest of the port wine.  Unbelievable!  You would never have known they were previously frozen. 

Next Week - A Taste of the South