SPANISH SUMMER PICNICS

…A BLANKET STATEMENT

Picnic food—there really is no better way to eat outdoors. There’s a certain magic to taking simple ingredients best enjoyed in the sunshine and setting them down against a picture-perfect backdrop. And whether you’re sitting down to feast on vibrant tomatoes paired with summer plums, a refreshing cucumber salad, or a board stacked high with crusty bread and artisan cheeses – we can promise you one thing: a picnic is not a truly successful occasion unless you have a huge mess to shake off of the blanket afterwards!

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MAÍZ RUSTIDO

Roasted corn, scallions, Manchego cheese, Calabrian chili, mint

Since corn, while not commonly eaten in Spain, is so plentiful and delicious in North America in the summer, we love serving it up with a Spanish twist. For this dish, we turned to some of our incredible line cooks and drew inspiration from their Mexican heritage.

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COJONUDO

Cojonudo - Quail's eggs and chorizo on toast

Chorizo and Fried Quail Eggs on Toasts

Legend has it that the king of Spain once ate this stack of chorizo and fried egg on toast and declared it “cojonudo” (that’s slang for “F%[email protected]&ing Good”). Whether or not that story of this iconic montado from Castile y León is true, it’s undeniable that the dish is “cojonudo.”

Spicy chorizo juices and runny egg yolk soak into toast when your teeth sink into this canapé; it’s the perfect bite and we’re not messing with it.

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CHULETÓN

Grilled Ribeye

Our Spiced Butter drizzled over this steak is outstanding. Clarified, so it’s pure savory fat without the sweet cream of dairy, the hot butter sizzles the just-right balance of sweet paprika to hot smoky pimentón. It’s a super-easy five-ingredient finish that takes the Spanish Basque classic of grilled ribeye over the top.

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