The recipes included this week complete the tapas suggestions. Easily added to the tapas table is another appetizer which has gained in popularity, bruschetta. These toasted slices of French bread (brush bread slices with equal parts of olive oil and butter and bake until golden brown) can be finished with a number of different toppings. A few ideas include tomatoes and basil simmered until the liquid evaporates; butter mixed with coarsely ground pepper, spread onto bread slices and topped with thinly sliced radishes or freshly cooked butter beans pureed with garlic, olive oil and lemon juice. The tapas can be completed with an assortment of olives.
This dish is a favorite with everyone who has tried it, including our children. The dipping sauce can be made up to two days ahead. The pork can be grilled early in the day and reheated prior to serving.
Ingredients:
Preheat grill. Combine all ingredients in a large bowl. Using hands, shape meat mixture into cylinders approximately 3 inches long. Grill over direct heat , turning frequently until cooked through (about 10-12 minutes). Remove from heat and refrigerate, if desired.
Dipping Sauce Ingredients:
Combine sauce ingredients in small saucepan. Simmer 10 minutes and set aside.
To serve, place pork and lettuce leaves on platter and provide small bowls of the dipping sauce. Wrap pork in lettuce leaf and dip into sauce. 6 servings.
When using this recipe as part of a tapas presentation, it should be cut into very small squares or triangles. The frittata can be made a day ahead and served at room temperature.
Ingredients:
Preheat oven to 375°. In large, ovenproof skillet over low heat, cook onions in butter and oil until soft. Raise heat and add ham, cooking an additional 2-3 minutes. Set aside to cool.
In large bowl, beat eggs with parsley, cheese, milk, salt and pepper. Add ham and onion mixture. Peel and grate potatoes, using largest hole on grater. Squeeze all liquid from potatoes and add to egg mixture. Heat remaining 2 TBS butter in skillet. When melted, pour in egg mixture. Place skillet in oven and bake for 30-40 minutes, or until the top is golden brown. 6 servings.
This recipe can be prepared up to the point of broiling. After sautŽing the eggplant, layer on paper towels until time to complete the recipe.
Ingredients:
Cut each eggplant into thin slices, lengthwise. Salt lightly and drain for 30 minutes. Rinse slices well and dry with paper towels. Preheat broiler. In large skillet, heat olive oil over medium high heat. Quickly saute eggplant slices on both sides until lightly browned. Place slices on baking sheet. Spread each slice with thin layer of mustard and a thin layer of mashed goat cheese. Sprinkle with pepper and broil until cheese is browned. 4 servings.
This recipe requires thin, crispy breadsticks. To make clean-up easier, line the broiler pan with foil.
Ingredients:
Preheat oven to 375°. Combine brown sugar and chili powder on waxed paper and mix thoroughly. Carefully wrap each breadstick, barber- pole style, with a bacon slice. Roll the breadsticks in sugar mixture to coat. Place on broiler pan and bake 20 minutes or more (until bacon is cooked through). After removing the pan from oven, loosen breadsticks with a spatula. Allow to cool on the pan for 30-45 minutes before serving.
Ingredients:
Preheat oven to 300°. Melt butter in shallow roasting pan. Spread pecans evenly in one layer and bake for 30 minutes or just until brown. Watch carefully for signs of scorching and stir several times during baking. Combine soy sauce and cayenne. Remove pecans from oven and mix with soy and cayenne, coating evenly. Spread on paper towels to cool. Store in sealed container at room temperature.
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