06/08/2024
Its been awhile since we gather for a meal at my cafe with my fans. I prepared a very Smoky Mexican salsa rojo and a guacamole to start off w some corn chips. Salsa is mildly spicy but balanced and Smoky. I used green chili padi instead of jalapeño in my guacamole. It works well.
Next I prepared a charcuterie board of three cured meats. Spanish chorizo, salami and serano ham with several cheeses brought back from the US. Coastal cheddar and Pojnt Reyes blue cheese were the favourites beside the french style cream cheeses. Crispy apple slices and crackers provide the much needed accompaniments.
To please my fans, I prepared a seafood paella, one of their favorites. Crispy rice at edges n bottom of the pan were delicious. Spanish chorizo added extra rich n smokiness to the dish.
To break the meal, I serve a mixed green salad w a sharp refreshing vinegarette.
Next comes the main. I prepared a Hungarian chicken paprikash, using both smoky n sweet paprika, and finish w some sour cream to give creaminess n tangy finish. This is served w chewy german spaetzle, freshly made on the spot. It's flavoured w nutmeg and black.pepper.
Finally for the sweet tooth. It's a double chocolate banana cake served w Earl Grey tea.
