Sunday Night Supper Club: Spain

Sunday night supper club:  Our plan is once a month a group of friends gather for a potluck based on one country.   The first one was at the Speake's house.  The country:  Spain

Pollo al ajillo:  Chicken with garlic.  Place 1 tbsp sweet spanish paprika, 1 tbsp flour, salt and pepper in a ziplock.  Add 3 1/2 pounds chicken thighs.  Toss until chicken is evenly coated.  Leave in bag 30 minutes.  Heat 1/2 cup olive oil in a pan. Add 15 bruised, but unpeeled, garlic cloves.  Saute 2 minutes.  Remove.  Add chicken and brown about 5 minutes.  Add the garlic back into the pan.  Saute 5 minutes until golden.  Add 1 bay leaf and 1/2 cup dry sherry. Bring to a boil.  Lower heat and cook 30 minutes.  Put on serving platter and sprinkle with 1 tbsp chopped parsley. (from spanish country kitchen)

Mary Beth brought the shrimp.

Gambas al Ajillo al Horno:  Heat oven to 425 degrees.  Peel and butterfly 1 pound shrimp.  Toss with 1 tsp chili flakes, 4 tbsp olive oil, 4 thinly sliced garlic cloves, 4 tbsp dry sherry.  Divide the shrimp between 4 small ovenproof dishes.  Cook for 6-8 minutes until pink and sizzling.  Sprinkle with 2 oz chopped parsley and serve with crusty bread.

Connie and her mushroom toasts:  Slice 5 oz mushrooms.  Saute in olive oil.  Add a pinch of salt and 1 tsp sherry.  Cover to cook out liquid, about 10 minutes.  Uncover and finish when liquid evaporates.  Slice a baguette and toast in 350 degree oven.  .  Aioli:  1 pint olive oil, 3 egg yolks, 8 cloves garlic, 2-3 tsp lemon juice and 1 tsp coarse salt or to taste.  Smear toast with aioli, top with mushrooms and broil until aioli bubbles.

Scallop Ceviche:  Jennifer Erikson:  Rinse and clean 2 pounds bay scallops.  In large mixing bowl, combine 2 cups lime juice, 1/2 cup lemon juice, 1 tsp sugar, 1 minced garlic clove, and salt and pepper.  Add 2 finely diced serrano and1 finely diced red bell pepper, 1/4 finely diced sweet vidalia onion and 3 diced tomatoes to the marinade.  Add the scallops and gently stir.  Cover with plastic wrap.  Press down into the mixture so there is no air in between.  Place in refrigerator 1-2 hours.  Strain off most of liquid.  Pour ceviche into another bowl.  Drizzle with a little olive oil and mix in 3 tbsp chopped cilantro.  Season with salt and pepper.

The Werths

Moorish pork kabob:  Pork tenderloin 1 inch chunks.  Marinade:  olive oil, curry, coriander, cumin, lemon juice, salt.  Broil.  Delicious.  Mushrooms Ajillo (not picture) portabellas, lots of garlic, chicken broth, red wine, salt, pepper, paprika, lemon juice, red pepper flakes.   Baguette

Patatas brava de Wilson:  Peel and cut potatoes into 1 inch pieces.  Place in a large pot of water.  Bring to a boil.  Boil 1-2 minutes.  Fry potatoes until golden brown in 1/2 inch oil.  Aioli:  whisk 1 egg yolk, 5-6 minced garlic cloves, and 1/2 tsp lemon juice.  Whisk in 1/2 cup olive oil slowly.  Red Sauce:  1 can tomato sauce,  1 tsp sugar, 1 chopped serrano pepper,  1 1/2 tsp red wine, salt and pepper.  Simmer all together for a bit.

Braised Pork from the Kingsleys:  1 6 pound pork shoulder roast.  Blend 1 tbsp spanish paprika, 2 tsp cumin, 5 garlic cloves, and 2 1/2 oz olive oil.  Coat pork with mixture.  Roast covered at 350 degrees for 2 1/2 hours.  Slice 1 inch thick.Put back into pan with 14 oz can diced tomatoes, chicken stock to cover.  Place on stove and simmer until fork tender, about an hour.  Serve over rice.  Salt and pepper and fresh mint to taste.

Mary Beth and Anne

Mike O, Jennifer and Tim

Werths and McGaritys

McGarity's Flan:  Recipe still to come.

Tortilla Espanola:  Slice peeled potatoes and 1 onion about 1/6 inch thick.  Place 3 tbsp olive oil in pan.  Cook potatoes very slowly until tender, but not browned.  Beat 4 eggs in a bowl.  Add potatoes to eggs slowly to temper.  Season with salt and pepper.   Put back in pan.  Cook until eggs almost set.  Slide onto a plate.  Flip plate back into pan.  Cook another 5 minutes.  (More details on the Spain page)

Unfortunately, a lot of my photos were blurry, since I had my camera set to the food setting.  I will try to get pictures of all of the people and all of the food.  Next Month:  McGarity House, France