I apologize for my hiatus, but I assure you that my culinary ventures continue in spite of this prolonged period of inactivity. CSCA continues to bestow upon me a wealth of knowledge regarding Spanish cuisine, and last week I seized the opportunity to make Pichitos Morunos, a coveted Spanish tapa that involves pork kebabs served atop an assortment of charred vegetables known as Escalivada. This dish initially called for the use of lamb instead of pork (likely due to its Moorish origins), but the pork tenderloin provided served us well. Folks, I can say with absolute certainty that this is the biggest dish I’ve ever made (maybe). The sheer amount of produce laid atop the grill mesmerized me, and there were legitimate moments of panic whenever I felt a section was being neglected, which could have in turn resulted in foodstuffs blackened beyond recognition. Thankfully, the able hands of my peers ensured that it reached the dining room safely and dwarfed most of the others dishes present in terms of sheer size and quantity.
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