Seasonal Spain-Inspired Menu
I'm hoping some of you will help me work out a menu for a dinner party. In a couple of weeks, I'm hosting a small plates dinner get together for a local organization. The idea is to highlight local foods in a Spanish-inspired menu. From the date we thought of this theme, I had it in my head that I would have red bell peppers available. I do this every year, expect red bell peppers to be available in mid July, but they really aren't available until early August. Every year, disappointment; this year, wrench in my menu plans. No grilled red peppers, no red pepper in the gazpacho, no romesco sauce.
Restrictions/context: I'm in central Illinois, if that helps you think of seasonality. This will not be sit down (I don't have the space), so I'm hoping for foods that do not require a knife. I do not have central air, so I do not want the oven on in the hours before the party. I do have a charcoal grill.
Produce in season: still have the hardy greens, carrots, beets, cucumbers, tomatoes, summer squash and zucchini, eggplant, possibly peas, green beans, potatoes, fennel, leeks, lettuce, garlic, possibly cherries, possibly blueberries, possibly apricots
So, here is my current thinking on menu. I'd love your feedback/ideas.
Assorted olives: completely non-local, of course, but I couldn't do Spain dinner without them. I rationalize this with the argument that it will help people to understand that one can focus on local without being a zealot.
Local cheese plate
Local charcuterie plate (sadly, no Spanish-style cured sausages available because I did not conceive of the party far enough in advance. We will have an assortment of the cured sausages the local guy has available, and he is currently experimenting with some various pates with Spanish flavors)
tortilla (traditional tortilla espanola, possibly another version with peas, if they are still available)
assorted grilled veggies (verduras a la plancha)--without romesco sauce (which is not necessarily traditional but is something I love with my veggies), so ideas on what to serve with them would be great. Parsley sauce (mojo)? garlic mayo?
some kind of grilled meat; I was hoping to have frenched lamb chops, but I am having a difficult time with availability right now. Local meat I can currently get my hands on: about any cut of beef and pork, whole chickens, chicken legs and wings (but not small ones--I would love nice small chicken legs), ground lamb (mini lamb-burgers?), whole rabbit, some goat cuts I can't recall (but think my guests would be leery of goat)
Dessert: an assortment of local goat's milk gelatos; something else to be determined
Thanks in advance for your input!
How about a lemon and pimenton aioli with the grilled veggies: http://www.epicurious.com/recipes/foo...
If you want to use pork and your grill, you might consider Steven Raichlen's recipe for Pinchos Morunos - http://www.bigoven.com/recipe/165926/... (though this author left out the 2 TBL sherry that is in the recipe in Barbecue Bible).
Sounds like a truly lovely party!
For the meat - Frit de Matances - perhaps my fave Spanish dish.
Here's a recipe in English. The lamb's heart is not essential (I was once given aversion with lungs) but the liver is. Basically it's a fry up of the liver, potatoes, onion, fennel, garlic and peppers. Because everything is chopped (and you can control the size of the dice), it's ideal for eating with just a fork.
If people are not Going to be sitting down then I would think a Tapas Dinner would be the way to go.
If you are going to serve grilled Meat it should be bonless and probably on a Pinchos or something else people can pick up, Bread or small rolls.
Grilled Pork Loin rubbed with Pimenton, Garlic and Thyme
Pinchos de Pollo with Mint and Cumin.
Ground Garlic Lamb Pinchos
Seared Beef with a Local Blue Cheese
Mojo Verde or Rojo (Canary Island style)
Aioli and the endless variations on the sauce. Olive, Mint, Sqiud Ink, Pimenton etc......
Bunuelos de Viento
Mixed Berries with Brandy Custard
Beyond the grilled veggies, I'd say a pickled element would be very refreshing on a hot summer day. Escabeche de verduras or conejo would be something you could make a few days prior and would require nothing more than grilled bread and a flavorful olive oil to serve. Of course that is if your rabbit and green beans aren't calling out for paella first.
I always keep jars of vegetable escabeche in the summertime. It's easy to make a batch over the weekend and keep it in the fridge for the week. I usually pickle the vegetables after frying them in batter for a heartier escabeche that can satisfy for lunch, but there are other methods of pre-cooking that are lighter.