Tapas

Mussels with prosciutto. Serves 4.

  1. 2 cups water
  2. 1lb mussels
  3. 4tb butter
  4. 2oz prosciutto
  5. 2 scallions 1 clove garlic
  • Cook 1-2 until mussels open. Top with 3-5 and broil for 3 minutes.

Galician scallops. Serves 4.

  1. 6tb oil
  2. 2oz serrano ham OR bacon
  3. 1 onion
  4. 1 cup white wine
  5. 2tsp sweet paprika
  6. 4tb parsley
  7. 16 scallops
  8. Juice of 1 lemon
  9. 1/2 cup bread crumbs
  • Cook 1-3 for 15 minutes. Reduce wine until halved, about 5 minutes. Add 5-6.
  • Divide 7-8 among 4 ramekins and top with above mixture and bread crumbs. Bake at 400 for 15 minutes.

Stovetop garlic braised chicken. Serves 4.

  1. 12 wings OR 4 boneless thighs in 1.5in pieces
  2. Sweet paprika
  3. 8 cloves garlic, 6 crushed and 2 minced
  4. 1/3 cup oil
  5. 3 sprigs thyme
  6. 2 bay leaves
  7. 1/2 cup sherry
  8. 1/2 cup broth
  • Toss 1-2 and refrigerate 1-8 hours. Bring to room temperature.
  • Cook crushed garlic in oil for 2 minutes. Brown chicken on both sides for about 5-8 minutes and set aside.
  • Discard crushed garlic and cook minced garlic for 30 seconds. Add back chicken and 5-8 and simmer for 15-20 minutes.

Smoked salmon and potato bites. Serves 4.

  1. 1lb russet potatoes, peeled and grated
  2. 1 small onion, grated
  3. 1/2tsp salt
  4. 1 egg
  5. 1/2tsp baking powder
  6. 1/4tsp pepper
  7. 4tb sour cream
  8. 1tb fresh dill
  9. 1tsp lemon juice
  10. 8oz smoked salmon
  11. 1tb chives
  12. 1tsp lemon zest
  • Toss 1-3 and let drain for 30 minutes. Squeeze dry and mix with 4-6.
  • Cook 1tb cakes about 1/4in thick 1in apart for 3-5 minutes per side in batches and set aside in a warm oven.
  • When ready to serve top with 7-9, salmon and 11-12.

Stewed chickpeas with chorizo. Serves 6.

  1. 1 onion, sliced
  2. 2 cloves garlic, smashed
  3. 10oz chorizo
  4. 1 red bell pepper
  5. 1 can chickpeas
  6. 1/2tsp paprika
  7. 4tb white wine
  8. 1/3 cup chicken broth
  • Cook 1-4 until chorizo is browned. Add 4-6 until onion and pepper are softened. Add 7-8 and simmer until halved.

Pickled shrimp. Serves 6-8.

  1. 2 quarts water
  2. 1tsp Old Bay
  3. 1 bay leaf
  4. 1tb salt
  5. 1lb peeled 40-50 count shrimp
  6. 1 cup oil
  7. 1/3 cup lemon juice
  8. 1/3 cup cider vinegar
  9. 4tb parsley
  10. 1/2tsp red pepper flakes
  11. 1/2tsp celery seeds
  12. 2 cloves garlic
  13. 1/2 onion, sliced
  14. 1tsp mustard seeds
  15. 1/4tsp cloves
  16. 1/4tsp juniper berries
  • Simmer 1-4 for 10 minutes. Boil shrimp for 30 seconds, drain, and marinate with remaining ingredients for 8 hours. Lasts 1 week.

White cheese sandwiches. Serves 8

  1. 25g goat cheese
  2. 25g mascarpone
  3. 1tsp chives
  4. 1/2tb cream
  5. 2 slices crustless white bread
  6. 2 slices crustless rye bread
  • Beat 1-4. Assemble sandwiches and cut into quarters.

Marinated olives 2 ways. Serves 8.

  1. 1-1/4 cup Castelvetrano olives/1 cup green olives
  2. 1 cup rinsed caper berries/1-1/3 cup cubed semi-hard sheep cheese
  3. 5 sprigs thyme/1/2tsp saffron
  4. 4tb sherry vinegar/1 clove garlic
  5. 3/4 cup olive oil/1 cup olive oil
  • Marinate 1-7 days. Cheese and be substituted with Spanish goat cheese, provolone or mozzarella.

Spicy olives. Serves 8.

  1. 2tsp cumin seeds
  2. 2tsp coriander seeds
  3. 2 garlic cloves
  4. 1/8tsp salt
  5. 2 cups green olives, drained and rinsed
  6. Juice and zest of 1 lemon
  7. 1tb paprika
  8. 1/2tsp cayenne
  9. 1/2 cup olive oil
  • Toast 1-2 and crush with garlic. Toss with remaining ingredients and serve.

Potatoes with chorizo and rosemary. Serves 8.

  1. 1lb baby new potatoes, thickly sliced
  2. 10oz chorizo
  3. 1 leek
  4. 6 cloves garlic
  5. 1tb fresh rosemary
  6. 2tsp sweet paprika
  7. 5 bay leaves
  8. 4tb olive oil
  • Roast at 425 degrees for 30 minutes.

Broiled feta with ciabatta toasts. Serves 8.

  1. 8oz block of feta
  2. 2tsp + 4tb oil
  3. 1/2tb sweet paprika
  4. 1lb ciabatta in 1in slices
  5. 2tsp oregano
  • Brush feta with 2tsp oil and paprika and broil until browned. Brush ciabatta with remaining 4tb oil and broil on both sides. Top feta with oregano.

Yogurt with herbs. Serves 8.

  1. 2 cups yogurt
  2. 1/2tb salt
  3. 1tb oil
  4. 1/2tsp red pepper flakes
  5. 1tb cilantro
  6. 1tb mint
  • Drain 1-2 in a cheesecloth-lined strainer for 1-2 days. Top with 3-6.

Escabeche. Serves 8.

  1. 6 cups water
  2. 2lb mussels
  3. 1 cup oil
  4. 6 cloves garlic, crushed
  5. 1tsp orange zest
  6. 1tb smoked paprika
  7. 1/2 cup sherry vinegar
  8. 1tsp peppercorns
  9. 2 sprigs rosemary
  10. 2 sprigs thyme
  11. 2 bay leaves
  12. 1/2tsp salt
  • Bring water to a boil. Steam mussels in batches 10 at a time using a strainer and set aside in a bowl. Discard shells and reduce liquor in bowl to about 4tb.
  • Marinate mussels in reduced liquor and remaining ingredients overnight. Serve at room temperature.

Chicken and chorizo skewers. Makes 12.

  1. 12oz chicken breast in 1in pieces
  2. 10oz chorizo
  3. 1 yellow bell pepper in 1in pieces
  4. 12 fresh bay leaves
  5. Juice of 1 lemon
  6. 4tb oil
  7. 2 crushed cloves garlic
  8. 1tsp red pepper flakes
  • Marinate all ingredients and broil or grill.

Herbed shrimp skewers. Makes 16.

  1. 16 large king shrimp
  2. 1tb oil
  3. 2tb parsley
  4. 2tb mint
  5. 2tb cilantro
  6. 2 cloves garlic
  7. Zest and juice of 1 lemon
  8. 1tsp allspice
  9. 1tsp carraway seeds
  • Toss ingredients, thread skewers and broil for 5 minutes.

Stuffed mushrooms. Makes about 20.

  1. 1lb crimini mushrooms
  2. 1 cup goat cheese
  3. 4tb oil
  4. 2 anchovy filets
  5. 1/3 cup chives
  6. 1-3/4 cup bread crumbs
  7. 1 cup stock
  • Stuff mushrooms with 2-6. Place in a baking dish with stock and bake at 400 degrees for 15 minutes.

Stuffed baby bell peppers. Makes about 24.

  1. 12oz baby bell peppers, seeds removed and tops reserved
  2. 8oz ricotta
  3. 2tb parmesan
  4. 2tb pine nuts
  5. 4 slices hot salami
  6. 2tb oregano
  • Stuff peppers with 2-6 and press on tops. Bake at 400 degrees for 20 minutes. Can be served either hot or cold.
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