Try boiling some baby potatoes in salted water until tender. Drain and cool. In the meantime grate 1 onion and saute in some olive oil and add 1 crushed garlic and chopped chili. Cook for a few minutes and add tomato paste with a little water and salt%26amp; pepper. Add a little bit of sugar. Pour the tomato sauce over the boiled potatoes. very yummy.
Saute Button mushrooms in some butter and crushed garlic. Add salt and pepper and garnish with chopped parsley.
POTATOES WITH PEPPERS AND CHORIZO
2 lb medium boiling potatoes, peeled
1/2 cup extra-virgin olive oil
1/2 teaspoon salt
2 fresh jalape帽o chiles
1 large onion, halved lengthwise, then cut lengthwise into 1/4-inch-wide strips
1 lb green bell or Italian frying peppers, cut lengthwise into 1/4-inch-wide strips
1/2 cup finely chopped Spanish chorizo (cured spiced pork sausage; 2 oz; casings discarded if desired)
3/4 cup dry white wine
Make a crosswise cut halfway through 1 potato, then break it apart. Turn potato cut sides down, then cut and break halves in same manner. Repeat halving and breaking until pieces are about 1 1/2 inches. Repeat with remaining potatoes.
Heat oil in a 12-inch heavy nonstick skillet over moderately high heat until hot but not smoking, then saut茅 potatoes with salt, turning occasionally, until browned and just cooked through, 15 to 20 minutes. Transfer potatoes with a slotted spoon to a bowl, reserving oil in skillet.
Cut a 1 1/2-inch lengthwise slit in each chile, then add to skillet along with onion, peppers, and chorizo and reduce heat to moderate. Cook, uncovered, stirring frequently, until vegetables are softened, 5 to 6 minutes. Add wine and boil until reduced to about 1/4 cup, 3 to 4 minutes. Discard chiles, then add pepper mixture to potatoes along with salt and pepper to taste and toss well. Serve warm or at room temperature.
Cooks' note:
Onion and peppers can be cut into strips and chorizo can be chopped 1 day ahead and chilled separately in sealed plastic bags.
Makes 12 servings (as part of tapas buffet).
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HOT PEPPER AND GARLIC SHRIMP
2 lb large shrimp in shell (21 to 25 per lb), peeled, leaving tail and first segment of shell intact, and deveined
10 large garlic cloves, thinly sliced
1/4 teaspoon dried hot red pepper flakes
1/2 teaspoon fine sea salt
1/3 cup extra-virgin olive oil
1 tablespoon fresh lemon juice
Accompaniment: lemon wedges
Pat shrimp dry. Cook garlic, red pepper flakes, and sea salt in oil in a 12-inch heavy skillet over moderately low heat, stirring occasionally, until garlic is pale golden, 4 to 5 minutes. Increase heat to moderately high, then add shrimp and saut茅, turning occasionally, until shrimp are just cooked through, 3 to 4 minutes. Remove from heat and stir in lemon juice, then transfer to a serving bowl. Serve warm or at room temperature.
Makes 12 servings (as part of tapas buffet).
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TORTA DEL CASAR WITH SHERRY SYRUP
Torta del Casar is a unique Spanish sheep's-milk cheese from the region of Extremadura. It has a soft, creamy texture similar to Brie or Camembert, either of which can be substituted. Here the cheese is drizzled with a syrup made from Pedro Xim茅nez 鈥?the sweetest of Sherries. If unavailable, a good-quality Spanish cream Sherry can be used instead.
6-ounce wedge Torta del Casar, room temperature
1/4 cup Pedro Xim茅nez Sherry or Spanish cream Sherry
1 tablespoon sugar
Cut Torta del Casar into 6 wedges; place 1 wedge on each of 6 plates. Stir Sherry with in heavy small saucepan over medium heat until sugar dissolves, then increase heat and boil about 4 minutes, or until liquid is thickened and syrupy. Drizzle syrup over cheese just before serving.
Makes 6 servings.
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SALT COD IN TOMATO GARLIC CONFIT
The Spanish eat salt cod often and, given the excellence of their cod, it's no wonder 鈥?the dried fish is snowy white, delicate, and, once rehydrated, tender enough to eat raw. Though you can't get the same thing here, the salt cod from the Spanish specialty store La Tienda is very good (they sell lomo 鈥?the center cut 鈥?which we prefer over the chewy, skinny end pieces), and its turnover is high, so there's no concern that the fish has been sitting on the shelves too long.
1 lb center-cut skinless boneless salt cod (bacalao), rinsed well and cut into 1 1/2-inch pieces
8 large garlic cloves, peeled
1/3 cup extra-virgin olive oil
4 (14-oz) cans diced tomatoes, drained
1/4 teaspoon sugar
6 tablespoons mayonnaise
1/4 cup cr猫me fra卯che
1 tablespoon water
Soak and poach cod:
Cover cod with 2 inches of cold water in a large bowl and soak, chilled, changing water 3 times a day, up to 3 days (see cooks' note, below). Drain cod and transfer to a 3-quart saucepan, then add 6 cups water. Bring just to a simmer and remove from heat. (Cod will just begin to flake; do not boil or it will become tough.) Gently transfer cod with a spatula to a paper-towel-lined plate to drain. Cover with a dampened paper towel and chill while making confit.
Make confit and cook fish:
Cook garlic in oil in a 12-inch heavy skillet over moderately low heat, turning occasionally, until golden, 10 to 15 minutes. Add tomatoes and sugar and cook, stirring frequently, until tomatoes break down into a very thick sauce and oil separates, 45 minutes to 1 hour. Mash garlic cloves into sauce and add salt and pepper to taste.Spread sauce in a 3-quart gratin dish or other flameproof shallow baking dish and arrange fish over sauce. Preheat broiler. Whisk together mayonnaise, cr猫me fra卯che, and water and spread over each piece of fish. Broil fish 5 to 6 inches from heat just until mayonnaise mixture is lightly browned, about 2 minutes. Cooks' notes:
鈥?Brands of salt cod differ in their degree of saltiness: A less salty variety may need only 1 day of soaking, while another could require up to 3. To test it, simply taste a small piece after 1 day; you want it to be pleasantly salty but not overwhelming.
鈥?Confit can be made 2 days ahead and cooled, uncovered, then chilled, covered. Reheat before using.
Makes 12 servings (as part of tapas buffet)
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Garlic Onion Tortilla Cake Recipe
2/3 cup canola oil
3 cups small chopped red onion
3 tablespoons butter
2 tablespoons sugar
3/4 cup roasted garlic, from jar
5 tablespoons grated Parmesan
1/2 cup mayonnaise
3 tablespoons minced cilantro leaves
Salt and pepper
12 flour tortillas
2 tablespoons balsamic vinegar
In a large skillet over medium heat, heat the oil. Add the onion and cook for 5 minutes, stirring to caramelize but not over brown. Add butter and sugar and cook until onions have nicely caramelized, about 15 minutes. Remove from heat and cool.
Once cooled mix together the remaining ingredients except for the tortillas and vinegar; refrigerate for at least 4 hours.
After mixture has had time to meld, set aside 1/3 of the mixture for the dipping sauce and evenly spread the remaining mixture on the top of 11 tortillas. Stack the tortillas on top of one another, with the last tortilla on top having no mixture spread on it. Wrap tortilla stack in plastic wrap and let set up for 12 to 24 hours in refrigerator.
Heat a grill heat. Cut the stack into 16 wedges. Grill each wedge on each side until warmed and grill marks appear. Mix reserved mixture with balsamic vinegar for dipping sauce. Serve tortilla wedges with dipping sauce.
I made this and it was fantastic. Very impressive. Hope you try it. It's not as complicated as it looks.
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paprika potatoes:
==============
A superior version of chips and ketchup- the paprika and chilli add a new dimension to this simple but delectable dish.
1kg small potatoes
2 tbsp olive oil
sea salt.
Sauce: 4 tbsp olive oil
1 tbsp tomatoe puree
1 tbsp redwine vinegar
2 tbsp water
1 tsp chilli sauce 2 tsp paprika
salt and pepper.
Cut the potatoes into 1/2 inch thick slices, and place in a single layer on a baking sheet.
Brush with olive oil, sprinkle with sea salt and roast in a pre-heated oven 230c 450f for 20 mins. Turn the potatoes over and bake for a further 10 mins or until crisp and golden.
Meanwhile combine the olive oil, tomatoe puree, red wine vinegar and chilli sauce and paprika in a frying pan and heat gently stirring well. Add the cooked potatoes and heat through. Season with salt and pepper and serve hot.
Salted almonds
=============
the Ideal accompaniment to a glass of wine or cocktail, so sit back and enjoy.
6 tbsp olive oil
8 oz blanched almonds
sea salt
Heat the oil in a small heavy fry pan and stir fry the nuts in batches over a med heat until evenly browned.
Using a slotted spoon, transfer the nuts to a bowl and season with plenty of sea salt, stir to coat the nuts.
Marinated olives.
=============
A great snack to nibble on no matterr what time of day.
8 oz mixed whole black and green olives.
1 garlic clove crushed
1 tsp freshly grated ginger
1 lime (finely grated rind)2 red chillies bruised
2 tbsp dark soy sauce
extra virgin olive oil.
Place the olives in a bowl, add all the remaining ingredients and stir well. Cover and leave to marinate for an hour or longer then serve.Easy tapas/other Spanish food recipes?
The collection of these free traditional Mexican food recipes includes main dishes and desserts, from caldo de res to carne asada tacos (great with beer!). The chicken tamales and chipotle shrimp tacos are my personal favorite for Mexican-themed parties. Dinner menus are great with the Oaxacan tacos. Don't forget the killer desserts such as tres leches cake or flan.
All of these recipes are easy and delicious!!!
http://www.keepandshare.com/htm/printabl鈥?/a>
Fajitas
3 lbs. skirt or flank steak
OR
3 lbs. boneless, skinless chicken breasts
OR
3 lbs. shrimp, cleaned
2 large yellow onions
2 green bell peppers
1-2 red bell peppers
2 T vegetable oil
2 C grated cheese
1/2 C cilantro, chopped
3 C guacamole
OR
3 C guilt-free guacamole
1/2 C cilantro, chopped
2 C sour cream (optional)
Marinade
1 C lime juice
1 T pepper
2 T garlic, minced
Pico de Gallo
1/2 cup fresh cilantro, chopped
2 green onions, chopped
2 large tomatoes, chopped
1 tsp. garlic, mincedEasy tapas/other Spanish food recipes?
tacos ur never go wrong w/tacos, or try tostadas its so easy, this is w ur need:
by a package of tostadas $ 2.00
refray beans $0.60
sheded lettuce $1.50
choped onion $0.40
choped tomatoe $0.35
cheese $1.99
sourcream $1.00
and dont forget salsa "valentina" $0.79
get the tostada, spread some beans, put some lettuce, tom, onion,cheez n salsa on top n ur set 2 go
I looooove Spanish tapas.
My favorite is the Patatas Bravas
http://www.spanish-fiestas.com/recipes/p鈥?/a>
and Spanish Omelettes
http://www.mrbreakfast.com/display.asp?c鈥?/a>
There are many other tapas dishes including:
* Grilled Chorizo sausage
* Grilled and marinated capsicum / artichokes / mushrooms
* Fried seafood/muscles/squid in spicy tomato garlic wine sauce
Why would you want Spanish food? Mexican is more appropriate.
And since it's not even a Mexican celebration... just
about anything goes.
Now if you want stereotypical, then set up a burrito/nacho
bar.
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