Tapas recipe?

The word "tapas" is actually translated from "lid," and came from the old custom by Spanish innkeepers of placing a slice of bread on top of a person's wine glass to keep flies and dust out between sips. Andalcucians took this a step further and began balancing small foods on top of the bread; hence "tapas" was born.



Today, "tapas" refers to savory bite-sized appetizers, typically served with a chilled wine, beer or sherry. If enough tapas are presented (6-8 selections or so), the miniature morsels can actually make for an informal lunch or dinner. It is recommended to serve olives, nuts (salted almonds, etc.) alongside the tapas, with a salad or two.



"Sizzling Chile Shrimp" is a well-received, incredibly simple and quick tapas. This recipe serves 8:



1 lb. of raw, jumbo ship, deveined

1 small fresh red chile

6 tablespoons of good olive oil

2 finely chopped fresh garlic cloves

salt, pepper and paprika to taste (typically a pinch of each)

Ciabatta or other crusty bread to serve



Ensure that the shrimp are deveined (tail ON). Cut the chile in half (definitely wash your hands and don't rub your eyes afterwards!) and chop it finely. Heat the olive oil in a large skillet until hot, then add the garlic. Cook for 30 seconds. Add the shrimp, spices and chile and cook for about 3 minutes (shrimp will pink up and begin to curl). Serve the entire dish with the pan juices on a decorative platter while still sizzling. Places chunks of the bread around the platter for guests to mop up the aromatics oil.



If you want to go the "meat" route, you can try the following (feel free to adapt)...this serves 12:



Mini pork brochettes



1 lb. lean, boneless pork

3 tablespoons of good olive oil

finely grated (use a zester if possible) lemon rind and the juice of the lemon

2 crushed garlic cloves

salt and pepper to taste (I use Tuscan sea salt)



You will be marinating the brochettes overnight, so make ahead.



Cut the pork in bit size pieces, about 3/4 inch. Put the pieces in a shallow dish large enough to accommodate them in a single layer. Toss all the remaining ingredient together and mix well. Cover the meat until well soaked and refrigerate for at least 8 hours (or overnight, preferably). Use wooden or metal skewers (soak the wooden ones for about 1/2 hour before using) to thread about 4 pieces of pork on each. Cook for about 10-15 minutes on a grill pan, under the broiler or on a barbeque (do not crowd the pork pieces or they will not cook properly; leave about a 1/2 inch between each piece). Be sure to turn frequently while cooking to ensure even charring. Serve hot and garnish with parsley if desired, and serve with your dipping sauce of choice if you wish.



A veggie-based recipe that is also basic and easy is Sauteed Garlic Mushrooms. Use the small white mushrooms, not the larger stuffing kind. This serves about 6:



1 large package of white mushrooms, wiped clean (do not rinse the mushrooms or they will become water logged)

5 tablespoons of good olive oil

3 garlic cloves, finely chopped

squeeze of fresh lemon juice

Ciabatta or other crusty bread to serve



Chop stems off the mushrooms close to their caps. Discard the stems. Heat the olive oil, add the garlic and brown for about 1 minute (do not burn, or it will become bitter). Add the mushroom caps and saute until they have absorbed all or most of the oil in the pan. Reduce your heat to low and simmer for another 1-2 minutes, until the mushrooms have released all their juices. Increase the heat again and saute for 5 minutes more, until all the juices are evaporated. Add the lemon juice and season with salt and pepper if desired. Garnish with finely chopped parsley if you wish (optional) and serve hot with chunks of the bread. Toothpicks works perfectly for your guests to speak a 'shroom or two at time.



Hope this all helps!Tapas recipe?
Tapas are really another word for appetizers, usually finger type foods. Alot of places where Ive eaten the apps depend on the type of food that they serve. Some that I like are grilled pitas, take the pita brush with garlic butter, cut into triangles and put them on a baking sheet and bake until crunchy. Then get some really tasty dips like hummus, roasted eggplant dip and brushetta. And there you go! Hmmm Im hungary nowTapas recipe?
1/3 c. fresh bread crumbs

3 tbsp. plus 3/4 c. chicken stock

1/3 c. dry white wine

1 can (1/2 oz.) tuna water packed, drained

1 hard-boiled egg, chopped

1 raw egg, beaten

3 tbsp. minced parsley

1 lg. clove garlic, minced

1/4 tsp. salt

Pinch of pepper

2 tbsp. olive oil



In medium bowl, moisten bread crumbs with 3 tablespoons broth and 1 tablespoon wine; mix in tuna, hard-cooked egg, raw egg, parsley, garlic, salt and pepper.

Form tuna mixture into 1 1/2 inch balls and dust with flour. Heat oil in large skillet. Add tuna balls and saute over moderately high heat, turning until browned all over, about 15-20 minutes.



Add remaining 1/3 cup wine and 1/2 cup broth. Cover reduce heat, simmer 30 minutes, adding broth as needed. Serve hot from a chafing dish or at room temperature. These tapas are good made into large patties and served for lunch or dinner.