Barcelona Night

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

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2 Responses to Barcelona Night

  1. You should consider going on Iron Chef! Hehe.

  2. Fatcat723 says:

    Your are hired to cater my next party!!!!!

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