Got any great tapas recipes you'd like to share?
Thanks!Tapas recipes?
*********Tapas Recipes***********
-------HERBED GOAT CHEESE AND PROSCUITTO SHRIMP
EMERIL LIVE SHOW
* 12 tablespoons Goat cheese
* 1 teaspoon chopped fresh parsley
* 1 teaspoon chopped fresh tarragon
* 1 teaspoon chopped fresh chervil
* 1 teaspoon chopped fresh oregano
* 2 teaspoons minced garlic
* Salt and pepper
* 12 large shrimp, peeled, tail-on and butterflied
* 12 thin slices of proscuitto
* 2 tablespoons olive oil
* Drizzle of white truffle oil
In a mixing bowl, blend the cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one tablespoon of the filling in the cavity of each shrimp. Wrap each shrimp tightly with one piece of proscuitto. In a saute pan heat the olive oil. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp turn pink and their tails curl in towards their body. Remove from the pan and place on a large plate. Drizzle the shrimp with truffle oil. Garnish with parsley.
Yield: 12 stuffed shrimp
------------------CHICKEN AND ANDOUILLE STRUDELS
* 1 tablespoon vegetable oil
* 4 ounces andouille sausage, cut into 1/4-inch dice
* 1 pound chicken breast, cut into 1/4-inch dice
* 1/2 cup chopped onions
* 1 tablespoon chopped garlic
* Salt and cayenne
* 1/4 cup water
* 1 cup sweet BBQ sauce
* 1 tablespoon chopped parsley
* 3 tablespoons grated Parmigiano-Reggiano cheese
* 4 sheets phyllo dough
Preheat the oven to 375 degrees F. In a saute pan, over medium heat, add the oil. Season the chicken with Essence. When the oil is hot, add the chicken and saute for about 2 to 3 minutes, stirring constantly. Add the andouille and saute for 2 minutes. Add the onions and garlic and saute for 5 minutes. Season with salt and cayenne. Add the water, 1/2 cup BBQ sauce, parsley and cheese and simmer for 1 minute. Remove from the heat and stir in the bread crumbs. Cool the mixture completely. Stack the four sheets of phyllo dough one top of each other and cut all into thirds. You will have a total of 12 sheets. Divide the sheets into four 3-sheet stacks. Keep the phyllo covered with a damp towel to prevent the phyllo from drying out. Lightly brush the top of each stack with vegetable oil. Put 1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo. Fold two sides of the phyllo toward the center about 1/4-inch. Then, beginning at the bottom, roll up the phyllo securely, pressing each to close. Lightly brush each strudel with oil. Line a baking sheet with parchment paper. Place the strudels on the paper, about 2 inches apart and bake for 15 minutes or until golden brown. Remove from the oven and cut each strudel in half at a diagonal and serve each with the remaining BBQ sauce and grated cheese.
Yield: 4 servings
----------------THREE CHEESE FOCACCIA
* 1 envelope (1/4-ounce) active dry yeast
* 1 tablespoon sugar
* 1 cup warm water (about 110 degrees F.)
* 1 teaspoon salt
* 3 1/2 cups all-purpose flour
* 2 teaspoons olive oil
* 3 tablespoons Kosher salt
* 2 tablespoons coarse black pepper
* 11 ounces fresh ricotta cheese, at room temperature
* 2 large eggs
* 4 ounces salami, julienned
* 6 ounces Mozzarella cheese, grated and at room temperature
* 1/3 cup grated Parmigiano-Reggiano cheese
* 1 tablespoon minced garlic
* 1 tablespoon finely chopped parsley
* Salt and pepper
Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough. **The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces.
Yield: 8 to 10 servings
------------------TUNA AND OLIVE CROSTINI
* 12 (1-inch) slices of a French baguette
* Drizzle of olive oil
* 1 (8-ounce) tuna steak
* Salt and pepper
* 1/2 cup Kalamata olives, about 20, pitted
* 1/2 anchovy fillet
* 1/2 teaspoon chopped garlic
* 2 tablespoons extra virgin olive oil
* 1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. In a mixing bowl, toss the bread slices with olive oil, coating each side completely. Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes. Remove the croutons from the oven and place on a large plate. Season the tuna steak with olive oil, salt and pepper. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare. Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth. Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the Tapenade on top of each tuna slice. Garnish with chopped chives.
Yield: 1 dozen crostinis
-----------------STUFFED NEW POTATOES
* 1 dozen new potatoes, scrubbed
* 2 large eggs
* 2 tablespoons homemade or prepared mayonnaise
* 1/2 teaspoon minced garlic
* 1 teaspoon finely chopped parsley
* 2 tablespoons minced red onions
* 1-ounce caviar
Place the new potatoes in a sauce pan and cover with water. Season the water with salt. Bring the liquid up to a boil and reduce the heat to medium. Cook the potatoes until fork tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover with water. Bring the water up to a boil and reduce the heat to a simmer. Cook the eggs for 15 minutes after the heat has been reduced. Remove both potatoes and eggs from the water and shock in an ice bath. Remove the potatoes and eggs when cooled and pat dry. Using a paring knife, cut the tip of the potato off on both sides, vertically, so the potato will stand straight up. Using a small melon baller, scoop out the center of the potatoes, leaving about a 1/8-inch shell, reserving the potato scraps. Peel and chop the eggs. In a mixing bowl, combine the reserved potato scraps, chopped eggs mayonnaise, garlic, parsley and onions. Mix thoroughly. Season the mixture with salt and pepper. Season the new potato with salt and pepper. Fill each potato with the potato mixture. Top each potato with caviar and garnish with parsley.
Yield: 12 stuffed potatoes
-------------GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA
* 4 medium portobello mushrooms, stems removed
* Olive oil
* Salt and freshly ground pepper
Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.
Gremolata:
* 2 cups hazelnuts, coarsely chopped
* 2 cloves garlic, finely chopped
* 1/4 cup finely chopped parsley
* 2 tablespoons finely chopped lemon zest
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
------------MUSSELS WITH HAM, PEPPERS, AND TOMATOES
* 2 pounds mussels, cleaned
* 1/8 teaspoon saffron thread, crumbled
* 1/4 cup dry white wine
* 1 onion, minced
* 2 ounces thickly sliced smoked ham, chopped fine
* 1/2 red bell pepper, chopped fine
* 1/2 green bell pepper, chopped fine
* 3 tablespoons olive oil
* 2 garlic cloves, minced
* 1-pound can tomatoes, drained well and chopped
In a large pot place the cleaned mussels and pour 3/4 cup of boiling water into the pot. Cover and steam for about 3 minutes or until mussels open. Remove from heat and allow to cool. Transfer the mussels with a slotted spoon to a bowl, reserving the liquid, and strain the liquid through a fine sieve into another small bowl.
In a small bowl let the saffron soak in the wine for 15 minutes.
In a large heavy skillet cook the onion, the ham, and the bell peppers in the oil over moderate heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 30 seconds. Add the tomatoes and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the saffron mixture and the reserved mussel liquid and boil the mixture until most of the liquid is evaporated. Season the sauce with salt and pepper and let it cool to room temperature. While the sauce is cooling discard the top shell from each mussel and loosen the mussels from the bottom shells. Top the mussels with the sauce and arrange them on a platter.
Yield: about 30 musselsTapas recipes?
Albondigas 鈥?Spanish Meatballs
600 grams Minced beef or pork
1 egg
garlic cloves, at least four
2 sprigs parsley finely chopped
1 cup of flour
1 onion chopped up finely
2 bay leaves
1 tsp of salt
Spanish virgin olive oil for extra authenticity
1/2 glass of wine
How to prepare the meatballs
In a large bowl, beat the eggs and then add the meat, mixing well. Add the crushed garlic, the salt and the parsley, mixing with a fork until the mixture is well coated with the egg.
Use a spoon to take out enough mixture to make a golf-ball-sized meatball and lightly press it with your hands, leaving the edges rough, not smooth so that the sauce and juices can penetrate easily. (If you make them very smooth they can turn out rather dry. Surprising but true!)
Make balls with the rest of the mixture, then coat each of the balls by rolling them in flour.
Use a small, deep frying pan and fill with olive oil to about half the depth of the meatballs.
When the oil is hot carefully add 4 or 5 balls and brown them lightly for 1 or 2 minutes, make sure that you turn them over.
Fry all the meatballs like this, putting them aside when done.
Make the sauce
Use the olive oil used for frying the meatballs, sieve it into a large frying pan, then add the onion and cook slowly for about 10 minutes. Add the garlic cloves with the skin on, and two bay leaves.
Transfer the meatballs into the sauce and simmer, turning occasionally, for about 25 minutes.Tapas recipes?
Grilled Sausage Tapas
1/2 pound fully cooked smoked sausage cut into 1-1/2 inch pieces
1/2 pound fully cooked bratwurst cut into 1-1/2 inch pieces
1/2 pound fully cooked thuringer or summer sausage cut into 1-1/2 inch pieces
10 pineapple chunks -- drained
1 red delicious apple -- cut into wedges
1 summer squash/zucchini -- cut into 1 inch pieces
2 small onions -- parboiled, cut into wedges
4 firm plum or cherry tomatoes halved
4 medium to 6 md whole mushrooms
1 small green and red bell pepper -- cut into 1-1/2 inch squares
lemon pepper marinade/sauce
3/4 cup olive oil
3 tablespoons red wine vinegar
1/3 cup fresh lemon juice
2 teaspoons grated lemon rind
1 clove garlic -- minced
2 tablespoons sugar
1/2 teaspoon thyme
1/4 teaspoon fresh ground pepper
1/2 teaspoon salt
In a large mixing bowl, add Lemon Pepper Marinade ingredients. Beat with a wire whisk until well blended.
Add sausage pieces and coat well, turning with a spatula. Marinade in refrigerator at least 1 hour, turning
occasionally. Preheat grill. Alternate sausage with fruit and vegetables on skewers in as attractive fashion.
Place kabobs on grill; brush generously with remaining marinade. Grill 5 to 6 minutes - turning as needed.
Brush with marinade. Serve immediately when hot. Yield: 8 to 10 Servings; 1-1/2 C marinade
How about tuna
TUNA TAPAS
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.
http://www.cooks.com/rec/view/0,1745,145鈥?/a>
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