had a fun, delightful spanish tapas + pasta evening with my RI buddies on 5.2.2018. ^^ it was good to s OCH, now resident in california, who was visiting his parents over CNY.
i made 10 dishes.
1 pumpkin salad
2 tortilla-spanish omelette
3 nobu miso cod
4 teriyaki salmon belly
5 miso belly pork
6 red wine pork ribs
7 chorizo prawns
8 grilled vegetables
9 seafood “fiduea”
10 paella mixta
11 harold’s orange chocolate chip cake 🎂
HCK, a good friend during my sec1/2 days, now infrequent guest to my dinners, brought a nice spanish wine…
the first dish was a pumpkin salad. i prepared the aussie butternut squash the evning before, 20mins in 250degC oven, just the right texture, and marinated with extra virgin olive oil, balsamic & honey (didn’ have agave nectar)
i bought rockets from giant but they looked not fresh after spinning(to dry after wash), so aunty Bes got some rockets from my own pot. i added the cherry tomatoes & rockets when serving & added sea salt, oliv oil etc to taste..
a wonderful salad, great colours & a beauty to look at.
& great taste with the olive oil & honey.
i did my usual tortilla or spanish omelette.
simple & good, nice combination of potatoes, onions & egg.
i made a jap tamago rolled egg just as a counterpoint…always good..
and nobu miso cod & teriyaki salmon belly ..
both are nice..some friends would like the cod better, some the salmon.
& i served with dill, also form my garden…
for meats, i made red wine pork ribs & miso belly pork.
both were slow braised in 95degC oven for 6hrs. the red wine pork ribs ad a great marinade. the ribs were ok tender (can be better) and quite excellent with the marinade. TW thought the belly pork was more tender but he tasted the ribs again with the marinade & liked it too.
the miso belly pork was flamed just before serving & very tender..& very nicely miso flavoured.
& i had grilled vegetables – potatoes, brocoli, sweet corn, green & red peppers. a nice balance to the meat dishes.
TC was delayed as he had to be at the airport to see of some foreign worker who he had attended to. he arrived about 8.15pm.
we kept the tapas items on a plate for him, and went as plan with the hot tapas & pasta when he arrived.
chorizo prawns had really wonderful tasty chorizo flavours, and the prawns were done just right, fresh, bouncy, sweet.
the paella mixta was wonderful this evening, and such a beauty to the eye too.
paella was 80% done. when ready to serve, i added more chicken/prawn stock to cover the rice, then high fire to boil & low fire to cook the rice. then i added the marinated prawns & covered, and next the sotong & covered. so the prawns & sotong were steamed as the paella cooked. lastly added the pan-grilled chicken thigh as topping & garnished with coriander.
then serve! voila!
very tasty, flavourful paella. everything is in the stock!
paella texture was just right, al dente not mushy…prawns & sotong texture also perfect. chicken thigh was tasty if ordinary..
& my last dish, a seafood “fiduea”. again it was the stock that did wonders…
very very tasty, flavourful fiduea, though i used broken up angelhair as proxy.
it looked like beehoon, but of course pasta has that special al dente texture & bite, not the soft beehoon texture..
LCM brought nice rojak, 2 packets x $6, with sauce in separate packets. nice rojak.
& HT made a nice orange chocolate chip cake..
liked the cake.
after dinner, TW gave a useful short talk on yield investing, as we enjoyed HT’s cake 7 the strawberries LCH brought.
it was a wonderful evening with good friends. HT was at my place first time, OCH was visiting from california & HCK was infrequent at my dinners, so a great time to catch up with them as well.