Choose recipes you can make before the party — days in advance.
It’s no fun for you (and if you’re a fun guy, no fun for your guests) if you spend the whole party in the kitchen prepping food. Chef Justin Severino of Pittsburgh’s new-school Spanish joint Morcilla, winner of a 2016 Bon Appetit “Best New Restaurant” award, will often have guests over for the holidays — but he’s unlikely to slave over the stove while they’re there. “The whole idea is to do simple stuff, and not be working in the kitchen while your friends are there,” he says. Severino will often prepare a dead-simple bone-in pork butt in advance. “Before you go to bed you slather it in salt, pepper, thyme, and sugar, then refrigerate it. In the morning, bake it at 225 degrees for six hours, pull out the bone, and you’re done,” he says. Severino also recommends a Spanish Tortilla garnished with ham — which he serves at Morcilla. “You can make it a couple days in advance,” he says. Here’s how to do it:
Jamon Wrapped Tortilla Española with Olive and Piquillo Pepper Relish
Makes 10-12 pieces
- 8 Fingerling Potatoes
- 2 Cups Olive Oil
- 1 White Onion, julienned
- 3 Cloves Garlic, slivered
- 6 Eggs
- Olive Oil
- ¼ lb. Edwards of Virginia surryano ham, sliced.
- 1-cup gordal Obregon olives, pitted and minced
- 6 Piquillo peppers, small diced
For the relish:
Mix together the olives and the Piquillo peppers with 1 cup of olive oil. Reserve chilled for 2 hours.
For the tortilla:
- In a small sauce pot, cover the fingerling potatoes in 2-cup olive oil and cook over medium heat until tender. Strain off potatoes and reserve the olive oil for later use.
- In another saucepan, fry the garlic until golden brown in just enough olive oil to cover. Add the julienned onions to the garlic and sweat until translucent and sweet. Combine the onions and garlic with the cooked potatoes.
- Whip the eggs until light and frothy. Combine eggs and potato mixture and 1-cup of the potato cooking oil.
- Using some of the reserved olive oil, grease a thin layer of a nonstick 8” frying pan. Pour the combined ingredients into the pan and cook over low heat while gently pulling away from the sides, approximately 3 minutes, or until the egg begins to set.
- Remove from heat. Let rest for 3 minutes, then flip onto a plate and slide back into the pan. Cook on reverse side for 1 additional minute.
- Slide tortilla out of pan and let cool in refrigerator overnight. Portion the tortilla into 2oz rectangles and wrap with the Edwards of Virginia surryano ham. Serve chilled. Garnish with the Piquillo pepper and olive relish.
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