John Paul is pretty passionate about all things Spanish, but especially the food. As a result, everyone we know in DC is well aware of how great the food is, but only because he's always going on about it, not because they've had everything JP raves about. This weekend, he changed that!
We had some friends over for Spanish pinxtos (pronounced peen-chos), which are basically larger tapas served on top of bread. He made chatka y huevo con mahonesa y caviar (imitation crab and grated egg with olive oil aioli and caviar), salmon ahumado (smoked salmon with olive oil aioli and hard boiled egg), morcilla a la plancha (catalan style blood sausage with onions), a blue cheese mousse with walnuts, and more. Y'all, we completely stuffed ourselves! JP picked up some delicious cheese, everyone brought wine, and there was a huge game of Mentiroso (liar's dice).
This whole event was my man's idea, so I mostly helped by cleaning dishes and tasting everything. You know, to make sure the food wasn't poisoned or anything. It's a hard job, but someone's gotta do it.We did need some munchy stuff for our vegetarian friends, so I whipped up some marinated olives and Mexican Wedding Cookies. They're both super, super easy, and are guaranteed to be a hit at any gathering. I like to make extras, and nosh on them throughout the week. Come back on Thursday for the cookie recipe!
Marinated Olives
2 jars green olives
1 or 2 jars of black olives
1/3 c. olive oil
1/2 tsp. red pepper flakes
Lemon zest from 1/4 lemon
1 garlic clove, smashed
Salt and pepper
Combine everything in a medium bowl, coating olives with oil. Let sit for an hour at room temperature. If not using right away, refrigerate until an hour or two before needed.
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