{"id":5219,"date":"2015-11-10T16:15:38","date_gmt":"2015-11-10T16:15:38","guid":{"rendered":"https:\/\/adamchandler.me\/blog\/\/?p=5219"},"modified":"2015-11-02T16:30:12","modified_gmt":"2015-11-02T16:30:12","slug":"culinary-spanish-food-night","status":"publish","type":"post","link":"https:\/\/adamchandler.me\/blog\/2015\/11\/10\/culinary-spanish-food-night\/","title":{"rendered":"Culinary: Spanish Food Night"},"content":{"rendered":"

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Heather and I have decided to start a themed cooking night. On Friday night, every 2 weeks except when we’re traveling, we’ll make recipes of a specific country or style. The first evening was Spanish and I tried to cover the gamut. I was in charge of Flan + Paella and she took on potato salad (pipirrana), Sangria and Empanada.<\/p>\n

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First up, we made this Sangria recipe<\/a> using Armagnac instead of a standard cheap brandy. It also gave us both something to sip on while we cooked. My one critique is that I’d skip the lemon concentrate next time. it gave me a pretty bad throat ache.<\/p>\n

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Next up is the Paella. I didn’t add shrimp and instead did chicken + chorizo for the meats. This was the best dish by far. Really exceptional. Here’s the recipe<\/a>. I also made a\u00a0Malaguena Lemon and Dill Vinaigrette<\/a> which I’ll continue making to top chicken recipes because it was exceptional. The fresh dill made this awesome. I didn’t take photos of that process though.<\/p>\n

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Next up, Heather made\u00a0Pipirrana using this recipe<\/a>. It’s served cold, the egg was weird and the olives made it even weirder. I frankly did not like this recipe at all. Would not repeat, don’t attempt.<\/p>\n

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Heather’s Empanadas were awesome. We stuffed them with raspberry jam and coated in cinnamon sugar. Here’s the recipe.<\/a> Would crush these daily if I could put up with the calories.<\/p>\n

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Finally, my first attempt at flan in a very long time. I didn’t let it cool overnight which is why it did not come out looking beautiful but the taste was spot on. I love this stuff. Addicting yet there’s so much sugar. Here’s the recipe I followed<\/a>.<\/p>\n

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\"Spanish<\/a>