lettuce vote!
so... i am in the process of deciding what kind of tapas to make. i have listed several tasty-sounding recipes below. please peruse and vote at your leisure.
Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil
Chile oil:
1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder
Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
Roasted mushrooms:
8 cups mushrooms (combination of portobello or cremini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves
Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season to taste with salt and black pepper. Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
Yield: 8 servings
Tuna and Olive Crostini
12 (1-inch) slices of a French baguette
Drizzle of olive oil
1 (8-ounce) tuna steak
Salt and pepper
1/2 cup Kalamata olives, about 20, pitted
1/2 anchovy fillet
1/2 teaspoon chopped garlic
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. In a mixing bowl, toss the bread slices with olive oil, coating each side completely. Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes. Remove the croutons from the oven and place on a large plate. Season the tuna steak with olive oil, salt and pepper. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare. Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth. Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the Tapenade on top of each tuna slice. Garnish with chopped chives.
Yield: 1 dozen crostinis
Mussels with Ham, Peppers, and Tomatoes
MENU OF THE WEEK (Courtesy of Gourmet Magazine)
2 pounds mussels, cleaned
1/8 teaspoon saffron thread, crumbled
1/4 cup dry white wine
1 onion, minced
2 ounces thickly sliced smoked ham, chopped fine
1/2 red bell pepper, chopped fine
1/2 green bell pepper, chopped fine
3 tablespoons olive oil
2 garlic cloves, minced
1-pound can tomatoes, drained well and chopped
In a large pot place the cleaned mussels and pour 3/4 cup of boiling water into the pot. Cover and steam for about 3 minutes or until mussels open. Remove from heat and allow to cool. Transfer the mussels with a slotted spoon to a bowl, reserving the liquid, and strain the liquid through a fine sieve into another small bowl.
In a small bowl let the saffron soak in the wine for 15 minutes.
In a large heavy skillet cook the onion, the ham, and the bell peppers in the oil over moderate heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 30 seconds. Add the tomatoes and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the saffron mixture and the reserved mussel liquid and boil the mixture until most of the liquid is evaporated. Season the sauce with salt and pepper and let it cool to room temperature. While the sauce is cooling discard the top shell from each mussel and loosen the mussels from the bottom shells. Top the mussels with the sauce and arrange them on a platter.
Yield: about 30 mussels
Pan-Roasted Shrimp with Toasted Garlic
MENU OF THE WEEK (recipe courtesy of Bobby Flay)
Garlic Oil:
1 cup olive oil
6 cloves garlic, peeled and sliced paper thin
24 medium shrimp, shelled and deveined
1/2 cup garlic oil
1 tablespoon ancho chile powder
1 tablespoon finely chopped fresh thyme
Salt and freshly ground black pepper
For garlic oil: Preheat grill. Heat oil in a medium saucepan on the grill until the oil begins to shimmer. Add the garlic and cook until the slices begin to turn golden brown. Remove with a slotted spoon to a paper towel-lined plate to drain. Strain the oil through a fine strainer into a bowl.
Place the shrimp in an ovenproof casserole; pour the garlic oil over them and season with the ancho powder and salt and pepper to taste. Cover the casserole and close the grill cover and roast until the shrimp turn pink and are cooked through, about 6 to 7 minutes. Remove the shrimp from the grill; stir in the thyme and sprinkle with the reserved garlic chips. Serve in a bowl with lots of sliced French bread to soak up the juices.
there were several variations of this, including one where you wrapped the shrimp in a tortilla and served it with rice. but mostly i just love garlic-roasted shrimp. mmmm. so good!
Spinach Empanadas
Source: The Heritage of Spanish Cooking; Serves 6
The term empanada is used for any raw or cooked filling wrapped in a dough and baked in the oven or over an open fire. These pies are mentioned in culinary documents as far back as medieval times. Individual servings are called empanadillas ("little pies"). There are also some delicious recipes with sweet fillings. Both sweet and savory turnovers can also be fried.
INGREDIENTS
For Filling:
1 1/2 lb spinach, chopped
1/3 cup olive oil
4 cloves garlic, finely chopped
6 1/2 oz tomatoes, peeled and chopped
3 1/2 oz bonito tuna in oil or boiled shrimp (prawns)
1/2 cup pine nuts
2 eggs, hardboiled and finely chopped
Salt
For Dough:
2 cups all-purpose flour
1/4 cup olive oil
1/4 cup milk
A few drops lemon juice
1 tablespoon beer
1/2 tablespoon baking soda
Salt
1 egg, beaten
METHOD
FOR FILLING: Boil the spinach for 10 minutes. Drain. Heat the oil in a skillet and saute the garlic on low heat, followed by the tomatoes.
When the tomato mixture is almost ready, add the spinach, bonito tuna and the pine nuts. Cook for 5 minutes, then remove from the heat and add the chopped eggs and some salt.
FOR DOUGH: While the mixture is cooking, prepare the dough. Put the flour in a bowl and add the oil, milk, lemon juice, beer, baking soda and salt. Mix by hand until the dough comes away from the sides of the bowl. Leave to rest for 20 minutes.
Preheat the oven to 400 degrees F. Roll the dough out thinly. Cut into 4-5 rounds. Place a tablespoon of filling on each round. Fold over and seal, making a narrow rim.
Transfer the turnovers to a lightly oiled baking sheet and brush each one with beaten egg. Turn the oven down to 300 degrees F and bake the turnovers for approximately 30 minutes. Serve warm or cold.
mostly this is just for me to remember these recipes. hmm. i should also remember that i got them from http://www.ericweisstein.com/fun/wine/tapas.html
i like challenging-sounding recipes. you know: take chances, make mistakes, get messy! note to self: must make dinner with linz when go to LA in WEEK AND A HALF !!
Oven-Roasted Wild Mushrooms with Goat Cheese and Chile Oil
Chile oil:
1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder
Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
Roasted mushrooms:
8 cups mushrooms (combination of portobello or cremini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves
Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season to taste with salt and black pepper. Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
Yield: 8 servings
Tuna and Olive Crostini
12 (1-inch) slices of a French baguette
Drizzle of olive oil
1 (8-ounce) tuna steak
Salt and pepper
1/2 cup Kalamata olives, about 20, pitted
1/2 anchovy fillet
1/2 teaspoon chopped garlic
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. In a mixing bowl, toss the bread slices with olive oil, coating each side completely. Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes. Remove the croutons from the oven and place on a large plate. Season the tuna steak with olive oil, salt and pepper. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare. Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth. Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the Tapenade on top of each tuna slice. Garnish with chopped chives.
Yield: 1 dozen crostinis
Mussels with Ham, Peppers, and Tomatoes
MENU OF THE WEEK (Courtesy of Gourmet Magazine)
2 pounds mussels, cleaned
1/8 teaspoon saffron thread, crumbled
1/4 cup dry white wine
1 onion, minced
2 ounces thickly sliced smoked ham, chopped fine
1/2 red bell pepper, chopped fine
1/2 green bell pepper, chopped fine
3 tablespoons olive oil
2 garlic cloves, minced
1-pound can tomatoes, drained well and chopped
In a large pot place the cleaned mussels and pour 3/4 cup of boiling water into the pot. Cover and steam for about 3 minutes or until mussels open. Remove from heat and allow to cool. Transfer the mussels with a slotted spoon to a bowl, reserving the liquid, and strain the liquid through a fine sieve into another small bowl.
In a small bowl let the saffron soak in the wine for 15 minutes.
In a large heavy skillet cook the onion, the ham, and the bell peppers in the oil over moderate heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 30 seconds. Add the tomatoes and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the saffron mixture and the reserved mussel liquid and boil the mixture until most of the liquid is evaporated. Season the sauce with salt and pepper and let it cool to room temperature. While the sauce is cooling discard the top shell from each mussel and loosen the mussels from the bottom shells. Top the mussels with the sauce and arrange them on a platter.
Yield: about 30 mussels
Pan-Roasted Shrimp with Toasted Garlic
MENU OF THE WEEK (recipe courtesy of Bobby Flay)
Garlic Oil:
1 cup olive oil
6 cloves garlic, peeled and sliced paper thin
24 medium shrimp, shelled and deveined
1/2 cup garlic oil
1 tablespoon ancho chile powder
1 tablespoon finely chopped fresh thyme
Salt and freshly ground black pepper
For garlic oil: Preheat grill. Heat oil in a medium saucepan on the grill until the oil begins to shimmer. Add the garlic and cook until the slices begin to turn golden brown. Remove with a slotted spoon to a paper towel-lined plate to drain. Strain the oil through a fine strainer into a bowl.
Place the shrimp in an ovenproof casserole; pour the garlic oil over them and season with the ancho powder and salt and pepper to taste. Cover the casserole and close the grill cover and roast until the shrimp turn pink and are cooked through, about 6 to 7 minutes. Remove the shrimp from the grill; stir in the thyme and sprinkle with the reserved garlic chips. Serve in a bowl with lots of sliced French bread to soak up the juices.
there were several variations of this, including one where you wrapped the shrimp in a tortilla and served it with rice. but mostly i just love garlic-roasted shrimp. mmmm. so good!
Spinach Empanadas
Source: The Heritage of Spanish Cooking; Serves 6
The term empanada is used for any raw or cooked filling wrapped in a dough and baked in the oven or over an open fire. These pies are mentioned in culinary documents as far back as medieval times. Individual servings are called empanadillas ("little pies"). There are also some delicious recipes with sweet fillings. Both sweet and savory turnovers can also be fried.
INGREDIENTS
For Filling:
1 1/2 lb spinach, chopped
1/3 cup olive oil
4 cloves garlic, finely chopped
6 1/2 oz tomatoes, peeled and chopped
3 1/2 oz bonito tuna in oil or boiled shrimp (prawns)
1/2 cup pine nuts
2 eggs, hardboiled and finely chopped
Salt
For Dough:
2 cups all-purpose flour
1/4 cup olive oil
1/4 cup milk
A few drops lemon juice
1 tablespoon beer
1/2 tablespoon baking soda
Salt
1 egg, beaten
METHOD
FOR FILLING: Boil the spinach for 10 minutes. Drain. Heat the oil in a skillet and saute the garlic on low heat, followed by the tomatoes.
When the tomato mixture is almost ready, add the spinach, bonito tuna and the pine nuts. Cook for 5 minutes, then remove from the heat and add the chopped eggs and some salt.
FOR DOUGH: While the mixture is cooking, prepare the dough. Put the flour in a bowl and add the oil, milk, lemon juice, beer, baking soda and salt. Mix by hand until the dough comes away from the sides of the bowl. Leave to rest for 20 minutes.
Preheat the oven to 400 degrees F. Roll the dough out thinly. Cut into 4-5 rounds. Place a tablespoon of filling on each round. Fold over and seal, making a narrow rim.
Transfer the turnovers to a lightly oiled baking sheet and brush each one with beaten egg. Turn the oven down to 300 degrees F and bake the turnovers for approximately 30 minutes. Serve warm or cold.
mostly this is just for me to remember these recipes. hmm. i should also remember that i got them from http://www.ericweisstein.com/fun/wine/tapas.html
i like challenging-sounding recipes. you know: take chances, make mistakes, get messy! note to self: must make dinner with linz when go to LA in WEEK AND A HALF !!