Three Kings Day is celebrated in many Latin countries on January 6th. And, as with any Latin celebration, food takes center stage. These are some of the dishes my abuelita would serve on this day, which happens to be her birthday. This year, she is turning 97.  All of these dishes are from different regions in Spain.

This is what I call a menu fit for a king to be enjoyed on Día de Reyes or any other.

Three Kings Menu

• Salmorejo
• Gambas al Ajillo
• King Prawns
• Rollo de Ternera
• White and Red wine
• Roscón de Reyes with Whipped Cream

All dishes serve 6.

Salmorejo (Andalusian Soup)                         Gambas al Ajillo (Tapa)                                   King Prawns

Salmorejo (Andalusian Soup)

Time: 15 minutes or less

Ingredients:

28 oz.-canned tomatoes, diced, unsalted

3 slices of white bread, toasted and diced

1/4 cup slivered almonds, toasted

4 garlic cloves, mashed

1 tsp. Sherry vinegar

1/2 cup extra-virgin olive oil

Salt (to taste)

Serrano ham or prosciutto, thinly sliced for garnish

1 hard-boiled egg, chopped

Instructions:

1. In a blender, add the toasted slivered almonds, bread, and mashed garlic cloves. Blend until it becomes a paste.
2. Add diced tomatoes with liquid, in batches, and blend until smooth.
3. Add Sherry vinegar.
4. With the blender still running, gradually add extra virgin olive oil in a thin stream. Blend until emulsified. Add salt to taste.
5. Chill for about an hour.
6. Serve cold or at room temperature in individual bowls, each topped with the chopped egg and ham or prosciutto. Drizzle with olive oil.

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Gambas al Ajillo (Tapa)

Time: 20 minutes

Ingredients:

3/4 Cup olive oil

1 1/2 Tbsp. crushed red pepper

24 large shrimp, peeled

Salt and freshly ground black pepper

6 cloves garlic, thinly sliced

Loaf of baguette style bread, thickly sliced

Instructions:

1. Heat olive oil in a pan on medium high, and sauté garlic and red pepper.
2. Add the shrimp. Lower temperature so that the garlic doesn’t burn.
3. Add salt and pepper (to taste.)
4. When the shrimp is cooked through, remove from heat and serve in small clay dish.
5. Serve with bread for dipping.

King Prawns

Time: 10 minutes plus one hour in fridge.

Ingredients:

30 cold-water prawns, fresh or frozen, peeled

2 Tbsp. salt

2 lemons, quartered.

Mayonnaise

Instructions:

1. Bring a large pot of water to a boil then add prawns and salt.
2. Lower heat and simmer for about 6 minutes or until the prawns are no longer translucent.
3. Remove from heat and, in a strainer, run cold water over them.
4. Set on a large dish and place in refrigerator to cool.
5. Serve cold, with mayonnaise or lemon wedges.

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Rollo de Ternera Relleno en Salsa de Pimienta (Stuffed Veal in Pepper Sauce)

Time: 90 minutes

Ingredients:

1.5 lb. ground veal

2 eggs

¼ cup sliced green olives, pitted

1 carrot, finely chopped

¼ cup walnuts, chopped

2 oz. ground hard cheese

4 shallots, finely chopped

1 cup of brandy

1 cup whipping cream

1 tsp. green pepper, ground

Salt

Olive oil

Parchment paper

Instructions:

The Roll

1. Preheat oven to 350 F.
2. In a large bowl, blend the meat with the eggs and salt
3. Spread the meat mixture over a large piece of oiled parchment paper, forming a 1-inch thick rectangle.
4. Over the meat, sprinkle the cheese, walnuts, and olives.
5. Roll the meat, forming a cylinder.
6. Transfer the roll without parchment paper, to a baking dish and bake for about 25 minutes on the lower oven rack, then 25 minutes on the top rack.

The Sauce

1. Heat olive oil and sauté the carrot and the shallots, adding the green pepper when carrots and shallots are nearly cooked through.
2. Add the brandy in a slow stream and cook until evaporated.
3. Add the whipping cream and allow the sauce to reduce for about 2 minutes.
4. Slice the meat roll and pour the sauce over it. Serve warm.

Dessert

Roscón de Reyes is a great dessert, especially for this special day. Serve with whipped cream.

 

 

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