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Archive for Wednesday, August 9, 2000

Tapas Recipes

August 9, 2000

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Datiles Con Bacon (Dates With Bacon)

8 slices bacon, cut in half

16 dates, pitted

1 red bell pepper, roasted, seeded and chopped

4 cloves chopped garlic

4 teaspoons extra virgin olive oil

1 cup white wine

2 teaspoons sherry vinegar

1 1/2 cup heavy cream

1/2 teaspoon salt

1/2 teaspoon cracked pepper

1/2 cup (1 stick) unsalted butter

Chopped parsley for garnish

Preheat oven to 500 F.

Wrap 1/2 slice of bacon around each date and bake in oven until bacon is crisp.

Meanwhile, in medium skillet over medium heat, saute red pepper with garlic and olive oil. Add wine and vinegar and cook to reduce mixture to half its volume. Add the cream and reduce for 2 minutes more. Place mixture in blender and blend until creamy; add salt and pepper. Return creamy sauce to pan over low heat; cut cold butter into small pats and whisk into the sauce one pat at a time. Strain; pour warm sauce over serving dish and place wrapped dates on it. Garnish with parsley and serve immediately. Makes 4 servings.

-- Recipe from Emilio Gervilla of Emilio's Tapas, Chicago.

Salpicon de Verduras (Mixed Vegetables)

1 red pepper

1 baby Japanese eggplant

1 medium Idaho potato

1 large carrot

1 small zucchini

1 small yellow squash

1 small head of fennel

1/2 cup sherry vinegar

1/4 cup chopped dill

1/2 cup extra virgin olive oil

1/4 cup chopped garlic

Salt and pepper to taste

Broil the red pepper whole until it is charred on the outside; peel, seed and dice it. Dice the eggplant and broil until just soft.

Cut potato, carrot, zucchini, squash and fennel into medium-size dice. In one pot, cook potato and carrot in boiling water until tender. In a separate pot, boil zucchini, squash and fennel in boiling water until tender. Cool all vegetables and place in a bowl. Mix vinegar, dill, olive oil, garlic salt and pepper, and add to vegetables; combine thoroughly. Cover and refrigerate until well chilled. Makes 4 servings.

-- Recipe from Emilio Gervilla of Emilio's Tapas, Chicago.

Emilio's Patatas Alioli (Garlic Potato Salad)

2 pounds small red potatoes

2 cups mayonnaise

1 cup sour cream

2 teaspoons yellow mustard

4 tablespoons minced fresh garlic

2 teaspoons ground white pepper

2 tablespoons chopped fresh parsley

Salt to taste

Slivers of red bell pepper for garnish

Sprigs of parsley for garnish

Boil potatoes until tender, then peel and cut each into 4 or 6 chunks; cool. Whip together mayonnaise, sour cream, mustard, garlic, white pepper, parsley and salt. Combine potatoes with the whipped mixture and chill. Garnish with slivers of red pepper and parsley. Makes 4 to 6 servings.

-- Recipe from Emilio Gervilla of Emilio's Tapas, Chicago.

Mejillones Marinera (Marinera Mussels)

2 pounds mussels, unshelled

1/4 cup olive oil

1/2 medium onion, chopped

2 garlic cloves, chopped

1 small chili pepper

1 tomato, skinned and chopped

1/2 teaspoon dried oregano

1/2 teaspoon saffron

Salt to taste

1/2 teaspoon flour

1/2 cup white wine

1/2 cup chicken stock or shellfish stock

2 tablespoons chopped parsley

Juice of 1/4 lemon

To clean the mussels, scrub them and pull out the "beards"; discard those that are broken and do not close when squeezed.

Heat the oil in a casserole big enough to hold all the mussels. Fry the onion and garlic until golden. Add chili pepper, tomato, oregano, saffron and salt. Sprinkle on a pinch of flour; add mussels and white wine. Simmer for 1 minute; add stock, chopped parsley and lemon juice. Continue simmering until all the mussels have opened. Serve immediately. Makes 4 servings.

-- Recipe from Lucas Gasco of Zarzuela, San Francisco.

Gambas al Ajillo (Shrimp in Garlic Sauce)

1/3 cup olive oil

4 cloves garlic, sliced

2 small red chili peppers

3/4 pound small shrimp (about 50 to 60), peeled and deveined

Salt to taste

1 tablespoon minced parsley

A little lemon juice, optional

In an earthenware casserole dish, heat the oil, and add garlic and chili peppers. When garlic begins to turn golden, add shrimp and salt. Cook shrimp for about 1 minute, add sprinkle with parsley and serve immediately, with a little lemon juice squeezed over, if desired. Serve with bread. Makes 4 servings.


Recipe from Lucas Gasco of Zarzuela, San Francisco.

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