With the disaster of a clogged kitchen sink put behind us, thanks to me flipping out on staff and Mike’s appearance at the door – plunger and bottle of sulferic acid in hand – Barcelona Night was back up and running. Amen.
The Barcelona Night concept started with a bottle of wine purchase last week at Cambalache when my parents were in town. Specifically, a 2004 Cune Rioja Crianza. I picked up another bottle of this fine quaff at Vintages on Thursday and began the Barcelona Night dinner planning.
On tap were three courses, which sous-chef Blee and I prepared while architect extraordinarie, G, worked and worked and worked.
Course one: Mel I Ricotta amb Figues (local honey with fresh ricotta and figs)
Course two: Amanida Catalana (Catalan salad with chiroza, serrano ham, olives and egg)
Course three: Alberginies Farcides (Stuffed Eggplant)
Preparing the stuffed eggplant is a process, but well worth the effort at the end of the day.
1) fresh pork/veal loin is handground; 2) eggplants are cleaned out, and 3) salted down
4 &5) tomatoes have to be skinned; and then 6) chopped
7) the pork, eggplant and veal are cooked before adding, 8) the tomatoes and herbs, 9) stuffed and ready to go
AppsScraps 
You should consider going on Iron Chef! Hehe.
Your are hired to cater my next party!!!!!