Spanish Tapas
Stepping away from our typical routine of having the host pick the theme and say what the main course is going to be, Diva K decided to have a different kind of a theme, Spanish Tapas. During the summer, the idea of a huge meal isn't always appealing, so for June dinner club the Divas would nosh on small plates. Some were super simple, others were more complicated. It all came together beautifully for a fun, delicious time.
Coliflor con aceitunas y datiles
(Cauliflower with olives and dates)
![Picture](/uploads/3/9/1/6/3916068/9411171.jpg)
Courtesy of Jose Andres.
Yields: 4 servings
Ingredients:
¼ cup extra virgin olive oil
8 ounces cauliflower, broken into pieces
4 sprigs fresh thyme
8 dates, cut into quarters
8 cured black olives
8 green olives
¼ cup sweet dessert white wine
2 teaspoons pimentón
Instructions:
Heat the olive oil in a medium sauté pan over medium heat. Add the cauliflower and thyme and cook until the cauliflower is brown and caramelized, about 8 minutes. Add the dates and olives and cook for about 1 more minute, until they are heated through. Pour in the wine and deglaze the pan, allowing the alcohol to burn off. Transfer mixture to a serving bowl and sprinkle with pimentón.
Note: pimentón is Spanish sweet smoked paprika.
Yields: 4 servings
Ingredients:
¼ cup extra virgin olive oil
8 ounces cauliflower, broken into pieces
4 sprigs fresh thyme
8 dates, cut into quarters
8 cured black olives
8 green olives
¼ cup sweet dessert white wine
2 teaspoons pimentón
Instructions:
Heat the olive oil in a medium sauté pan over medium heat. Add the cauliflower and thyme and cook until the cauliflower is brown and caramelized, about 8 minutes. Add the dates and olives and cook for about 1 more minute, until they are heated through. Pour in the wine and deglaze the pan, allowing the alcohol to burn off. Transfer mixture to a serving bowl and sprinkle with pimentón.
Note: pimentón is Spanish sweet smoked paprika.
Chorizo Pan Roasted Potatoes
courtesy of Rachael Ray and the Food Network
Place a large, cast-iron skillet over medium heat with 1 turn of the pan EVOO, about 1 tablespoon. In a single layer, add chorizo, mushrooms (cap side down), garlic and potatoes, and cook until crispy and golden brown, 6-7 minutes. Deglaze pan with sherry, add parsley and toss to coat.
- 1 1/2 pounds baby Yukon Gold potatoes, halved
- Salt and pepper
- 2 tablespoons EVOO – Extra Virgin Olive Oil, divided
- 2 links dry cured chorizo, casings removed and sliced into discs
- 1 pint cremini or white button mushrooms, stems removed
- 2 cloves garlic, crushed and peeled
- 1/3 cup dry sherry
- 1/4 cup finely chopped flat-leaf parsley
Place a large, cast-iron skillet over medium heat with 1 turn of the pan EVOO, about 1 tablespoon. In a single layer, add chorizo, mushrooms (cap side down), garlic and potatoes, and cook until crispy and golden brown, 6-7 minutes. Deglaze pan with sherry, add parsley and toss to coat.
Huevos revueltos con jamon
(scrambled eggs with serrano ham)
50g (2oz) jamon serrano
1 tbsp olive oil (for frying)
4 eggs
2 tbsp milk (optional)
salt and pepper
Cut the jamon into small pieces. Beat the eggs together with the milk (if desired) and season with salt and pepper. Stir in the chopped jamon and pour into a frying pan. As the egg is cooking, gently stir it until it is cooked through but still very soft. Keep a close eye on it, if you leave it too long it will go like rubber! Once it’s ready, get it on your plate straight away and serve with crusty bread.
1 tbsp olive oil (for frying)
4 eggs
2 tbsp milk (optional)
salt and pepper
Cut the jamon into small pieces. Beat the eggs together with the milk (if desired) and season with salt and pepper. Stir in the chopped jamon and pour into a frying pan. As the egg is cooking, gently stir it until it is cooked through but still very soft. Keep a close eye on it, if you leave it too long it will go like rubber! Once it’s ready, get it on your plate straight away and serve with crusty bread.
Almendras (fried almonds)
whole blanched almonds
olive oil
sea salt
Quantities really don’t matter.
Heat up a little oil in a frying pan. Throw in the almonds and shake around until golden brown all over. Be careful not to burn them, though. Remove and drain them onto paper towels then put them into a large bowl. Sprinkle liberally with the salt, shake and serve while they’re hot.
This is a simple quick crowd pleaser.
olive oil
sea salt
Quantities really don’t matter.
Heat up a little oil in a frying pan. Throw in the almonds and shake around until golden brown all over. Be careful not to burn them, though. Remove and drain them onto paper towels then put them into a large bowl. Sprinkle liberally with the salt, shake and serve while they’re hot.
This is a simple quick crowd pleaser.
Tortilla de Patatas
(Spanish Omelette)
![Picture](/uploads/3/9/1/6/3916068/5780625.jpg)
Serves 4.
http://www.proper-spanish-tapas.com/tapas-recipes-egg-and-cheese.html
Can be served warm or cold.
1/2 pint of olive oil
12 oz potatoes, peeled and sliced into ½ inchslices
1 onion, sliced into rings
1-2 cloves garlic, crushed
4 eggs
Salt and freshly-ground black pepper
Small handful of flat-leaf parsley
Par-boil the potato slices for about 5 minutes. Drain and set aside. Heat the oil in a non-stick frying pan over a medium heat, then add the onion and the garlic. Cook until soft and translucent.
Add the potato slices and the parsley and mix it all up a bit to combine. Cook for another 5 mins or so.
Beat the eggs and add a good pinch of salt and black pepper to taste. Pour over the mixture in the pan and cook over a low to med heat for about 20 minute or until it's nearly set.
Set it under a hot grill for a couple of minutes to get the same effect.
Serve it straight from the pan or allow it to cool and cut it into wedges on a plate. It's best savoured once it's cooled down.
A little squeeze of lemon is a nice touch too.
http://www.proper-spanish-tapas.com/tapas-recipes-egg-and-cheese.html
Can be served warm or cold.
1/2 pint of olive oil
12 oz potatoes, peeled and sliced into ½ inchslices
1 onion, sliced into rings
1-2 cloves garlic, crushed
4 eggs
Salt and freshly-ground black pepper
Small handful of flat-leaf parsley
Par-boil the potato slices for about 5 minutes. Drain and set aside. Heat the oil in a non-stick frying pan over a medium heat, then add the onion and the garlic. Cook until soft and translucent.
Add the potato slices and the parsley and mix it all up a bit to combine. Cook for another 5 mins or so.
Beat the eggs and add a good pinch of salt and black pepper to taste. Pour over the mixture in the pan and cook over a low to med heat for about 20 minute or until it's nearly set.
Set it under a hot grill for a couple of minutes to get the same effect.
Serve it straight from the pan or allow it to cool and cut it into wedges on a plate. It's best savoured once it's cooled down.
A little squeeze of lemon is a nice touch too.
Jamón y queso tostadas (grilled serrano ham and manchego cheese bruschetta)
slices of bread (baguette or similar, cut on the diagonal)
slices of jamon serrano
slices of manchego cheese
extra-virgin olive oil
whole-grain mustard (optional)
Preheat the grill. Toast each slice of bread on one side only until lightly golden brown, then turn over and drizzle with the olive oil. Place the cheese slices on the bread, top each slice of cheese with a slice of ham and grill until the cheese begins to melt. Serve with the mustard separately or you can spread it on the cheese before it goes under the grill.
A variation on this is to lightly toast both sides of the bread first and rub one side with half a clove of garlic before you drizzle the oil and place the cheese and ham.
slices of jamon serrano
slices of manchego cheese
extra-virgin olive oil
whole-grain mustard (optional)
Preheat the grill. Toast each slice of bread on one side only until lightly golden brown, then turn over and drizzle with the olive oil. Place the cheese slices on the bread, top each slice of cheese with a slice of ham and grill until the cheese begins to melt. Serve with the mustard separately or you can spread it on the cheese before it goes under the grill.
A variation on this is to lightly toast both sides of the bread first and rub one side with half a clove of garlic before you drizzle the oil and place the cheese and ham.
Fruit Salsa with Cinnamon Chips
![Picture](/uploads/3/9/1/6/3916068/4780703.jpg)
Ingredients
- 1 Fuji apple - peeled, cored and diced
- 1 cup sliced fresh strawberries
- 2 kiwis, peeled and sliced
- 2 bananas, peeled and sliced
- 1 tablespoon fresh lime juice
- 2 tablespoons white sugar
- 1/2 teaspoon ground cinnamon
- 1/2 teaspoon ground nutmeg