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> Tapas Recipes, that is tapas , not topless....
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Shadows 
Posted: 05-May-2008, 06:38 PM
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ZodiacHolly

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I will start with this creation of mine:

Wine Marinated Olives for Tapas

A Shadows Original

serves: 4

Prep: 3 minutes
Cook : 1 hour ( chill time )

6 - 8 tablespoons Manzanilla Spanish Stuffed Olives
2 tablespoons extra virgin olive oil
1 tsp minced garlic
1 tsp hot pepper sauce ( such as tabasco)
2 tablespoons Burgundy wine

Mix all in a vessel to accomodate.
Chill for 2 - 24 hours.
Serve as part of a tapas.



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jbarron 
Posted: 08-May-2008, 01:40 PM
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That sounds delicious. What does one serve this on? I've never had tapas but have wanted to make some and try them. Sounds like it would go well with wine or other happy hour concoctions.

Thank you for sharing your recipe!
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Shadows 
Posted: 17-May-2008, 07:59 AM
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Tapas is a food style popular in Spain ...

Here is another tapas recipe from a friend at http://www.recipezaar.com , the photos are mine :

Tapas Style Spanish Rioja Marinated Chorizo Sausage

A deliciously simple and yet very tasty Spanish Tapas dish. The beauty of this recipe is that is steeps in the wine for 24 hours - making it very easy to plan ahead. Serve in an an attractive earthenware dish and sprinkle with chopped flat leaf parsley. I like to skewer these with toothpicks, to make it easier and less messy to eat! Do try to use very high quality Spanish Chorizo sausage - the cheaper types do not taste nearly as good, and contain a very high fat content.
by French Tart

1 day | 1 day prep | SERVES 4

1 1/2 lbs good quality spanish chorizo sausage
8 fluid ounces rioja wine
5 black peppercorns
3 dried bay leaves, crumbled
flat leaf parsley, for serving
toothpicks

Prick the sausages all over and place into a dish.
Pour the wine over the sausages, then add the black peppercorns and crumbled bay leaves - cover and leave to steep in the marinade for 24 hours.
Drain the chorizo sausage and cook them on a well oiled, medium-hot griddle pan for about 6 minutes each side, or until evenly browned and crispy.
Slice the sausages thickly and skewer with a toothpick.
Serve alongside other tapas style dishes, such as olives, cubes of cheese and crusty bread.
This recipe can also be cooked on the barbeque - to great effect!


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gaberlunzie 
Posted: 01-Jun-2008, 06:15 AM
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One of my favorites is green asparagus with Serrano Ham. Both have a delicious taste which go together so well that I never use any additional spices.
So this is how I do it:

GREEN ASPARAGUS WITH SERRANO HAM


Ingredients:

1 bundle of green asparagus; I use 2-3 of the tips to wrap them with the ham
Serrano Ham, slices
Olive oil

Preparation:

Cut off the rough ends of the asparagus tips.
Cook asparagus in boiling water with a tiny pinch of salt until tender ( "al dente"), then drain it and allow it to cool.
Then you wrap three tips with one or two slices of Serrano Ham (depends on the size of the slices). You might fix the ham with a tooth pick finally.

Preheat olive oil in a pan, then place the asparagus/ham rolls in it and be careful not to crowd the pan.
Roast it from bot sides until the ham is crunchy.

You can serve it hot or cold and it's delicious in both variations.

I like it without any sauce or such but for those who love dips you could serve it with an aioli sauce.

For the sauce you use one egg yolk, about 2 gloves fresh garlic, 1 tbs white vinegar and olive oil.

Blend egg yolk, gralic and vinegar in a food processor until it's smooth; with the motor still running you add olive oil, by and by, until the sauce emulsifies*. Add salt and fresh black pepper to your individual taste.

* I had to look this word up and can only hope it's right that way!
rolleyes.gif


Enjoy!


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gaberlunzie 
Posted: 01-Jun-2008, 06:32 AM
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GARLIC MUSHROOMS

Ingredients:

1 pound of white mushrooms
5 tablespoons of olive oil
2-3 cloves of garlic
juice of half of lemon
salt and pepper (sea salt is best)
4 tablespoons of parsley

Preparation:

Clean the mushrooms and trim the bottoms.
Roughly cut garlic.
In a large frying pan heat olive oil and place the garlic for about half a minute.
Add the mushrooms.
Sautee until brown ( medium heat).
Then reduce to low heat and stir frequently.
Add the squeeze of lemon juice, salt and pepper, add parsley and sautee for another minute. Not longer or the parsley will be ruined.

Serve with fresh bread (like you always get it in Spain; they serve fresh bread with all their tapas, fresh and crunchy....YUMM!)

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stoirmeil 
Posted: 01-Jun-2008, 04:47 PM
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QUOTE (gaberlunzie @ 01-Jun-2008, 06:15 AM)

Blend egg yolk, gralic and vinegar in a food processor until it's smooth; with the motor still running you add olive oil, by and by, until the sauce emulsifies*. Add salt and fresh black pepper to your individual taste.

* I had to look this word up and can only hope it's right that way!
rolleyes.gif



Yes, it's right. That's the same way you make mayonnaise -- aioli is just a garlic mayo.
Boy, those ham/asparagus wraps sound wonderful! As do the chorico bites. chef.gif

Here's a veggie addition to what we have already (I love the things you can do with chickpeas):

Chickpea & spinach tapas
1-lb can cooked chickpeas, drained
10 ounces fresh spinach leaves, rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
juice of 1 to 2 lemons, to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop.
In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper.
Serve warm (return mixture to pan and heat until chickpeas are warm) or chilled, with toasted bread (crusty or pita).
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Shadows 
Posted: 07-Jun-2008, 10:38 AM
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ZodiacHolly

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Red Pepper Tapas

2 hours | 30 min prep | SERVES 6

1 clove garlic, minced
1 teaspoon fresh oregano, chopped or 1/2 teaspoon dried oregano
2 tablespoons olive oil
2 red bell peppers
1/8 tsp cayenne pepper

Adjust broiler rack to with-in 4 inches of heat source.
Cover broiler pan with foil for easy clean up and preheat broiler.
Place peppers on hot foil.
Broil for 15-20 minutes, turning each pepper every 5 minutes until skin is blackened.
Remove peppers from broiler and place in a brown paper bag.
Roll top of bag down and set aside for 15 minutes, this steams the skins which makes removing the skin easier.
Peel peppers by cutting around the stem and twisting it, halve peppers and peel the skin back with a knife.
Rinse peppers with cold water and remove seeds.
Slice pepper halves lengthwise into 1/4 inch strips.
Place pepper strips into a jar.
Add oregano, garlic, cayenne and oil.
Close the lid and shake to blend.
Allow to marinate an hour or up to 1 week.
Served with garlic bread.
This will keep one week in the refrigerater in jar.

Cooking time includes steaming and marinating time.
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