The Rain in Spain...

We did a menu recently that was a real success:

Salad of Valencia Oranges with Avocado, Black Olives, and Red Onion
Grilled Flank Steak with a Cumin-Paprika Dry Rub, Sherry Vinaigrette, and Cabrales
Juicy Dish Paella with Red Snapper, Shrimp, Chorizo, Scallops, and Fresh Peas
Fricassee of Chicken, Spanish-Style
Pappas Fritas with Aioli, Fresh Mushrooms with Red Peppers
and a Flourless Chocolate Cake with a Touch of Chili and Espresso Powder

The client's only initial suggestion was for the pappas fritas with the aioli, and as soon as we heard that, the idea of a grilled flank steak came to mind. Or should we say, to palate! We love grilled beef in the summertime--there's nothing better in the summer than a juicy ribeye right off the grill--and though the menu could have gone in a straightforward, tomato-salad-and-corn-on-the-cob direction, the pappas fritas idea suggested Spain to us. What we thought of next was a grilled flank steak with blue cheese and sherry vinaigrette. Doing an overnight dry rub of cumin and paprika would give the meat lots of flavors without going too spicy.

The rest of the menu fell into place pretty quickly. The salad was a way to make a green salad heartier, but we did this a week later for a private party without the lettuces, and it was even more delicious. The plated colors--orange, black, avocado, and purple--were all the table decor that was needed. We have an assortment of glazed terra cotta cookware that are like cazuelas, and we wanted to use those for service.

The most intriguing dish was the flourless chocolate cake with a touch of chili powder, cinnamon, and espresso. We'd heard of the idea of chocolate and chili before--just saying that makes us think of Aztecs and pyramids and ancient gods--but we wanted something both elegant and intriguing. Sure enough, once the moist chocolatey goodness began to melt on the tongue, the chili flavor came forward. There was a moment when we wondered, Will it be too much? But just as we thought that, the flavor receded and the chocolate reasserted itself. With a dollop of fresh whipped cream, it was a great dessert. We made the cake the following week with all organic ingredients, and it may have only been our imaginations, but it tasted even better.