If you haven’t been able to tell yet I love theme nights and entertaining. Tonight’s evening is inspired by my love of Spanish food and culture. I find that adding a theme makes the evening so much more memorable and exciting.
I found these cute little candle cactuses at Superstore for $5
This blanket I’m using as a table cloth I found in Punta Mita, Mexico for $10. Half the proceeds went to the local school. This blanket here is just as cute. Plus I love the tassels.
To start: for appetizers I decided to keep it simple with some olives, prosciutto wrapped dates and some Spanish style meats and cheeses. I got most of these items from The Italian Centre.
Prosciutto Wrapped Dates:
6-10 fresh or dried dates
olive oil (i used black truffle for a more unique flavour)
I wrapped all the dates with prosciutto. Heated the oil in the skillet and cooked the dates for approx 2-4minutes depending on how crispy you like them. Finally I sprinkled them with truffle salt. They are so simple and yet so delicious.
The Main Course
Spanish-Style Fideos with Chorizo
2 tablespoons unsalted butter
12 ounces angel hair pasta, broken into 1-inch lengths
1/2 pound fresh Mexican chorizo, casings removed and meat crumbled
6 garlic cloves, minced
2 chipotle chiles in adobo, seeded and minced
1 cup tomato puree
8 baby zucchini
Extra-virgin olive oil, for brushing
Freshly ground pepper
3 cups chicken stock or low-sodium broth
1/2 cup cooked black beans, rinsed and drained if canned
Freshly grated Cotija cheese (I used an aged feta since I couldn’t find Cotija), cilantro leaves, thinly sliced radishes, minced white onion, Mexican crema (or sour cream) and dried oregano, for serving
- In a large saucepan, cook the butter over moderate heat until the milk solids turn brown, 3 to 5 minutes. Add the broken pasta and cook, stirring, until browned all over, about 7 minutes. Transfer the pasta to a medium bowl.
- Add the chorizo to the saucepan and cook over moderate heat, stirring, until the fat is rendered and the meat is browned, about 5 minutes. Add the garlic and chipotles and cook until fragrant, about 1 minute. Stir in the tomato puree and cook, stirring occasionally, until thickened, about 5 minutes.
- Meanwhile, light a grill or preheat a grill pan. Brush the zucchini with olive oil and season with salt and pepper. Grill over moderately high heat, turning, until very lightly charred and crisp-tender, about 5 minutes total. Transfer to a work surface and let cool slightly, then cut in half lengthwise.
- Add the chicken stock and black beans to the saucepan and bring to a boil. Stir in the toasted pasta and simmer over moderately high heat, stirring constantly, until the pasta is al dente and coated in a thick sauce, 5 to 7 minutes. Ladle the noodles into shallow bowls and arrange the zucchini on top. Serve right away with grated Cotija, cilantro, sliced radishes, minced white onion, crema and dried oregano.
Again I wanted to keep it simple with less running around mixing drinks for everyone so i suggested that guests bring a Spanish wine of their choice.
But if you’re feeling more adventurous this Spanish inspired cocktail is pretty simple to put together: Elderflower Gin and Tonic
Both are great and you can make the night before so you have less to do the night of the dinner.