Advertisement

Archive for Wednesday, October 25, 2006

Tapas recipes

October 25, 2006

Advertisement

Patatas bravas

3 tablespoons olive oil

4 large Russet potatoes, peeled, and cut to 1-inch cubes

2 tablespoons minced onion

2 cloves garlic, minced

Salt and freshly ground black pepper

1 1/2 tablespoons Spanish paprika

1/4 teaspoon Tabasco Sauce

1/4 teaspoon ground thyme

1/2 cup catsup

1/2 cup mayonnaise

Chopped parsley, to garnish

1 cup olive oil, for frying

For brava sauce: In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and saute until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

For potatoes: Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Mix the potatoes with the sauce just before serving to ensure that the potatoes retain their crispness. Garnish with chopped parsley; serve warm.

Source: www.spain-recipes.com

Portobello bruschetta with rosemary aioli

1 1/2 cups balsamic vinegar

1/4 cup honey

1/4 cup (packed) golden brown sugar

1 1/2 tablespoons chopped fresh thyme

6 4-inch-diameter portobello mushrooms, stemmed, dark gills removed

3 tablespoons olive oil

3 red onions, sliced (about 6 cups)

2 large red bell peppers

3 tablespoons thinly sliced green onion

3 tablespoons chopped fresh basil

1 garlic clove, minced

1 3 1/2-inch-diameter sourdough or French-bread baguette, cut into 24 slices

Additional olive oil

3 large bunches arugula (about 5 ounces), coarsely chopped

Preheat oven to 375 degrees. Mix vinegar, honey, brown sugar and thyme in medium bowl. Transfer 1/2 cup marinade to small bowl; set aside. Place mushrooms in 15x10-inch glass baking dish. Pour remaining marinade over mushrooms. Cover baking dish with foil and bake until mushrooms are tender, about 40 minutes. Transfer mushrooms to work surface; cool. Cut mushrooms into 1/2-inch-wide slices.

Heat 2 tablespoons oil in heavy large skillet over medium heat. Add red onions and saute until very tender and beginning to brown, about 25 minutes. Pour in reserved 1/2 cup marinade and cook until liquid is absorbed and onions are glazed, about 6 minutes. Set onions aside.

Char bell peppers over gas flame or in broiler until blackened on all sides. Enclose in paper bag and let stand 10 minutes. Peel, seed and chop peppers. Place peppers in medium bowl. Add green onion, basil, garlic and 1 tablespoon oil and toss to combine. (Mushrooms, onion mixture and bell pepper mixture can be prepared 1 day ahead. Cover separately and refrigerate.)

Preheat oven to 375 degrees. Place bread slices on baking sheet. Brush bread with additional olive oil. Bake until lightly toasted, about 10 minutes. Layer portobello mushroom slices, arugula, onions and then bell pepper mixture atop bread slices. Bake until heated through, about 3 minutes. Season to taste with salt and pepper. Drizzle bruschetta with Rosemary Aioli. Serve immediately.

Source: www.epicurious.com

Chickpea & spinach tapas

10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach

19-ounce can (2 cups) chick-peas, drained and rinsed

1 red bell pepper, finely diced

1 tablespoon snipped fresh chives

1 to 2 lemons, juiced or to taste

1/4 to 1/3 cup extra virgin olive oil

Salt and freshly ground black pepper, to taste

If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach: Follow package directions, 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 as is or chilled with toasted bread or as a filling for pita pockets.

Source: www.foodnetwork.com

Garlic-marinated black olives

1 cup black olives

2 dried red chiles

12 cloves garlic, minced

Red vinegar, as required

Dash of lemon juice

Lightly crush the olives, without breaking them, and pour into a glass jar with a lid, discarding any oil produced. Add the dried chiles and garlic, lightly shaking the jar to ensure equal distribution. Pour in enough red wine vinegar so that the jar's contents are entirely submerged.

Source: www.spain-recipes.com

Comments

Use the comment form below to begin a discussion about this content.

Commenting has been disabled for this item.