Night #8- Spain

Our culinary travels landed us in Spain last night.  Ryan and I are a fan of tapas, so we decided to make a couple at home.  On the menu for last night was peach sangria, chipotle potatoes, and clams with chorizo. 

Ingredients for Peach Sangria:

2/3 bottle of dry white wine

1 cup peach nectar

1 sliced fresh peach

Club Soda

Peach sangria

In a pitcher, mix together the first three ingredients.  Let sit in the fridge for at least an hour to chill and let flavors meld.  Serve over ice and top with a splash of club soda. (Could make into a virgin drink, and just double the peach nectar instead of the white.)

Ingredients for Chipotle Potatoes:

1-2 pounds diced Yukon gold potatoes

2 tablespoons olive oil

Salt & Pepper to taste

1/2 cup mayo

2 chipotle peppers in adobo sauce

Spicy Potatoes

Pre-heat oven to 400 degrees.  In a blender, mix together the mayo and peppers.  On a sheet tray, mix together the potatoes, oil, and seasoning; spread into a single layer.  Roast for 15 minutes or until fork tender, then broil until crispy and browned (about 10 minutes).  Mix cooked potatoes and pepper-mayo in a bowl.  Can be serve warm or they are good leftover served cold.  

Ingredients for Clams with Chorizo:

2 small chorizo links (about 4 oz total) chopped into small pieces

1 dozen clams

1/2 small onion minced

2 garlic cloves minced

1 tablespoon olive oil

1/3 bottle of white wine

Juice of 1 lemon

1/4 cup chopped fresh parsley (I prefer flat leaf)

In a large frying pan over medium heat, cook the chorizo, oil, and onions for about 15 minutes, or until onion is completely translucent and chorizo is crispy.  Add the garlic, but stir constantly for 1 minute so it doens't burn.  Add the lemon and wine.  Bring to a boil and then reduce heat to a simmer.  Add parsley and clams, and then put a lid on it.  You're ready to eat when clams are all opened (discard any closed clams).  Serve with additonal parsley and crusty bread for dipping. 

Chorizo and onions

Clams steaming in broth

Clams with chorizo & white wine broth