Thursday, December 31, 2009

Spanish-themed Menu for New Year's Eve

New Year's Eve at "The Boulevard"
Thursday, December 31, 2009

Our menu for tonight. I don't know how we suddenly came up such with an extensive (vs. an easy) menu, especially after cooking on the 25th and the catering gig on the 27th!

I should also mention that, besides sautéing mushrooms and green beans, we've never made any of these dishes before!

And! We're gong to be cooking for about 50 adults and about 15 kids.

Are we crazy? Well, I guess that's just how we roll.

Spanish-themed Menu

Red wine made refreshing with fruit juices and orange slices.

Fideuá (Seafood Noodle "Paella")

Toasted short noodles cooked in saffron- and smoked paprika-flavored
seafood stock, with clams, mussels, squid, shrimp, chorizo, bell peppers and peas. Post is here!

Salsa Romesco

"Queen of the Catalan sauces!"
Made from ñora peppers, almonds, hazelnuts, roasted tomatoes,
garlic and olive oil. Perfect with everything! Post is here.

"Calçots" con Salsa Romesco

No real calçots available here.
These are green onions, grilled and charred, eaten with Romesco sauce. Post is here!

Mushrooms sautéed with garlic, white wine, parsley and olive oil.

Judías Verdes rehogadas con Tocino
Green beans sautéed with bacon.
Try it with Romesco sauce

Bacalao con Patatas

Bacalao (salt cod) and potatoes baked in a creamy sauce. Post is here!

Gambas al Ajillo
Prawns with garlic in olive oil.

Lengua Estofada

Beef lengua braised in red wine and veal stock. Post is here!

A hearty stew with pork shoulder & shank, pig's feet,
smoked ham hock, chorizo, morcilla sausage, cabbage and garbanzo beans.
Served with a "gremolata" of parsley, capers, garlic, and orange & lemon zests. Post is here!

Empanada de Pavo

A Galician-style meat pie with a Moorish-inspired filling of
turkey meat, chorizo, olives and figs. Post is here!

Tarta de Soletillas
Ladyfingers dipped in Earl Grey Tea, layered with ground almonds and
orange-flavored mascarpone cheese and whipped cream filling,
dusted with cocoa powder.

Pudim Flan (Universal Bakery)
A classic Portuguese (oops!) flan from Vancouver's
Universal Bakery on Rupert.

¡Feliz Año Nuevo!

Happy New Year to all! And we'll be posting about these dishes in the days (or most likely, weeks and months) to come! =)

(I'll be automatically posting this later tonight, so the menu will still be a surprise to our guests.)


  1. Happy New Year and congratulations for pulling a feat like that!

  2. wow...I hope you survived that very ambitious menu. It looks like it could feed the entire populace of Spain! But wonderful choices!
    Happy New Year!

  3. A challenging menu for sure!

  4. Impressive!! And delicious!!

    Hope you two had a fantastic New Year's Eve celebration, and that 2010 is being good to you so far!

  5. Good lord!!! Could you stand on your feet after this Pantagruelic meal? Wow! You have it all there! I bet Sangria helped to get it all down ;D

  6. Wow, I have been wanting to make Bacalao for years and here I just fall into your wonderful blog and there it is! AND, I live in Vancouver too so Bosa Foods is familiar to me. I wonder if you recall whether they sell a much smaller size since I would only be making it for my husband and myself. Also, do you keep the soaking container in the fridge? Probably you do, but I really want to get this right.

  7. Happy New Year to you all!

    We spread out the work over 2-3 days, so at least it wasn't one big mad rush on the day of the party. =)

    I'm not sure if they sell a smaller size. But, to answer your question, we did put the soaking bacalao n the fridge. Have fun making your bacalao dish! =)

  8. Wow. I'm trying to put together a Spanish menu, but mine will (hopefully) NOT be that ambitious!


  9. Thanks everyone! =)

    Good luck w your Spanish menu!

  10. what's on this year's menu? Looking for ideas.

  11. craveable:
    Oops, sorry. We did cook for out annual NY Eve party this year, but did not have time to post about it!


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