Saturday Brunch! Celebrating America’s Spanish Influence and Passion For Spicy

Welcome to our Saturday brunch celebration! Today, I wanted to share a menu that blends the beautiful flavors of Spain with America's passion for spicy. As I reflect on the rich culinary influences that shape American cuisine, it’s impossible to overlook the profound impact of Spanish flavors. From the street fare of Madrid to the vibrant markets of Barcelona, Spain's culinary heritage has woven its way into the heart of American kitchens, creating dishes that ignite the senses and satisfy the soul.

On the menu:

- Spicy Chorizo Breakfast Tacos

- Huevos Rancheros

- Patatas Bravas with Chipotle Aioli

- Spanish-Inspired Spicy Shrimp and Grits

- Great Mississippi Tea Company Smoked Peach Tea

Let's dive into the awesomeness, where every bite tells a story of tradition, innovation, and the shared love for mind bending flavors. Cheers to a brunch that embodies the spirit of exploration and the joy of savoring life's delicious moments.

Spicy Chorizo Breakfast Tacos

Ingredients:

- 2 lbs chorizo sausage, casing removed

- 20 small flour or corn tortillas

- 15 eggs, scrambled

- 5 avocados, sliced

- Salsa, for serving

- Cilantro, chopped, for garnish

- Lime wedges, for serving

Instructions:

1. Heat a skillet over medium-high heat and cook the chorizo until browned and cooked through.

2. Warm the tortillas in a dry skillet or oven.

3. Scramble the eggs in the same skillet as the chorizo until fluffy.

4. Assemble tacos: Fill each tortilla with scrambled eggs, chorizo, avocado slices, and top with salsa and cilantro.

5. Serve with lime wedges on the side.

Spicy Huevos Rancheros

Ingredients:

- 40 corn tortillas

- 10 cups refried beans

- 10 eggs

- 10 cups salsa verde (spicy if desired)

- 5 Serrano peppers, chopped finely (optional)

- Queso fresco or shredded cheese, for garnish

- Fresh cilantro, chopped, for garnish

Instructions:

1. Heat tortillas in a dry skillet until warm and slightly crispy.

2. Spread refried beans evenly over each tortilla.

3. In the same skillet, fry eggs to desired doneness.

4. Place fried eggs on top of each tortilla and beans.

5. Spoon salsa over eggs and garnish with jalape?o slices, cheese, and cilantro.

Spicy Patatas Bravas with Chipotle Aioli

Ingredients:

- 20 potatoes, peeled and diced into cubes

- Olive oil

- Salt and pepper, to taste

- 1 cup smoked paprika

- 2 tsp cayenne pepper (adjust to taste)

- 2 cups mayonnaise

- 4-5 chipotle peppers in adobo sauce, minced

- 5 garlic cloves, minced

- Juice of 2-3 limes

Instructions:

1. Preheat oven to 400°F (200°C).

2. Toss potatoes with olive oil, salt, pepper, smoked paprika, and cayenne pepper.

3. Spread potatoes on baking sheets and roast for 30-35 minutes, or until crispy and golden brown.

4. Meanwhile, prepare the chipotle aioli: Mix mayonnaise, minced chipotle peppers, garlic, and lime juice in a bowl. Adjust seasoning to taste.

5. Serve hot potatoes with chipotle aioli drizzled over the top.

Spanish-Inspired Spicy Shrimp and Grits

Ingredients:

- 5 lbs shrimp, peeled and deveined

- 10 cups stone-ground grits

- 7.5 cups chicken or vegetable broth

- 5 cups diced tomatoes

- 5 onions, diced

- 10 garlic cloves, minced

- 5 tsp smoked paprika

- 2.5 tsp cayenne pepper (adjust to taste)

- Salt and pepper, to taste

- Olive oil

- Fresh parsley, chopped, for garnish

Instructions:

1. In a large saucepan, bring the broth to a boil and stir in the grits. Reduce heat and simmer, stirring occasionally, until thickened (about 20-25 minutes).

2. Meanwhile, heat olive oil in large skillets over medium heat. Add onions and garlic, sauté until softened.

3. Add diced tomatoes, smoked paprika, cayenne pepper, salt, and pepper. Cook until tomatoes are softened.

4. Add shrimp to the skillet and cook until pink and opaque.

5. Serve shrimp and tomato mixture over a bed of creamy grits. Garnish with fresh parsley.

Great Mississippi Tea Company Smoked Peach Tea Refresher

Ingredients:

- 10 cups brewed Great Mississippi Tea Company tea (choose a citrus or spicy blend)

- 1.5 cups orange juice

- 2.5 cups lime juice

- Honey to taste

- Ice cubes

Instructions:

1. Brew the tea and let it cool to room temperature.

2. In a large pitcher, combine brewed tea, orange juice, lime juice, and sweeten with honey.

3. Stir well to combine.

4. Fill glasses with ice cubes and slices of peach then pour the tea over the ice.

Today, like all of our brunches, is a celebration of exquisite food that is steeped in tradition and filled with discovery. With each bite, we savor the flavors and passion of Spain alongside the vibrant innovation and creativity of America.

My hope for you is that as you raise your glasses today, look around; cherish the ones you are with. Laugh loudly, smile, share stories, and celebrate being together.

May the flavor of life linger in your hearts and souls reminding you of the beauty found in gathering together and savoring life's simple pleasures.

Inês Piquet Steve Agi Jan Christoph Thomsen Bentley Justin Reed Foody TV The Great Mississippi Tea Company Jason McDonald