Coronado Concerts in the Park: Challenge "Spanish Tapas"

Concert in the Park, Challenge Spanish Tapas, lured in a lively and festive group of friends. The drifting aromas of Spanish-inspired dishes even attracted a not-so-shy man with a wad of bills, inquiring if he could purchase some of my Chorizo, Sun-dried Tomato and Pistachio Bread!

I found the recipe on David Lebovitz' wonderful blog, here, and he adapted it from Chocolate & Zucchini by Clotilde Dusoulier.

John tested out the Albondigas de cerdo con calamar, Pork Meatballs with Squid, from one of our new cookbooks, Made in Spain: Spanish Dishes for the American Kitchen, by Jose Andres. The dish showcases pork meatballs, squid, and potatoes in a flavorful Catalan tomato and onion sauce called Sofrito.

Mom donned her chef's apron and whipped up Champiñones al ajillo tapas, mushrooms dripping with olive oil, garlic and dry Spanish sherry, and served with crusty bread for soaking up the delicious juices. Kai voted these "most authentic."

Pammy's colorful salad, enhanced with white asparagus and artichoke hearts, was fantastic, as always.

Kai served Shrimp Croquettes with homemade Aioli

Alec & Nina made this gorgeous tray of Asparagus wrapped in Jamón serrano, a dry-cured Spanish ham. Beautiful, and a perfect tapa.

Jack and Sandra soaked in the warm, setting sun while enjoying their tapas and Sangria.

For dessert, I shared my Chocolate Caramel Tartlets. Although I don't consider myself much of a baker, more than a few of us died and went to heaven after one of these. Here's the recipe.

Of course, in keeping with the theme, I used Caro Dark Chocolate from Spain and a sprinkling of Cyprus Mediterranean Sea Salt Flakes.

Check out some additional inspiring tapas, after June 30, at Spitton Extra, who is hosting the June Waiter There's Something in My...Tapas event.

Sparks' kitchen remained dark on Sunday, as it does most other days, but that girl knows how to make a birthday special with a cake from Tartine.

Thank you to everyone for Day 3 of my Four-Day Birthday Weekend.

Now, what happens when you suggest to John and Kai, who have consumed a few too many sangrias, to come up with our culinary challenge for next week? NUTS & BALLS...that's what happens! All creations must include nuts and/or be shaped like balls.

This will be interesting. Cheers!