Lemony Zest :: Kim Lewandowski

Posts Tagged ‘Spanish’

When we had our paella dinner party a couple of weeks ago, for an appetizer, I made this marinated melon dish, adapted from here, and used my little Pampered Chef whisk to stir up the dressing.

Marinated Canteloupe and Prosciutto

1 fresh, ripe cantaloupe
12 thin slices of jamón serrano (I couldn’t find serrano ham, so I used prosciutto)
1 scallion, finely chopped
8 tbsp olive oil
6 tbsp sherry vinegar
Salt and freshly ground pepper

Cut melon in half and scoop into balls with a teaspoon or melon baller. In a small bowl whisk together the oil, vinegar, salt and pepper. Add the scallion and melon, mix thoroughly and chill for 2 hours. Shape ham or prosciutto slices into cones and serve with melon.

This is my entry in the August edition of Joelen’s Culinary Adventures, specifically for Tasty Tools.

This is my entry in the photo food blogging event, Click, hosted by Jai and Bee of Jugalbindi. We love having sangria during the summer and in my favorite recipe for it, a variety of citrus is the only fruit used. The citrus juice is so refreshing on a hot summer day, we often make a big pitcher just for the two of us.

This batch, though, was for serving at the paella dinner we hosted recently. I made two batches, one with pink wine, my favorite, and one with the traditional red wine.

Last Christmas, my mother-in-law, Barb, gave me a paella kit, among other lovely gifts. She knows how much I love to cook and have people over to cook for, so it was a really cool present It came with a bottle of Spanish extra-virgin olive oil, a bag of calasparra rice, a half gram of saffron, a paella pan and a recipe. So we just had to buy the meats, seafood and some of the veggies, since we used some tomatoes and onions from the garden.

We had two couples over for dinner last night and made the paella, and it was just delicious. I’m going to add to this post later, but I just wanted to get this photo up and show it to my MIL. Thanks, Barb