Tapas--A Delightful Culinary Tradition from Spain

The Italians call it antipasto, the Chinese dim sum, the Turks maze, the French hors d'oeuvres and the Spanish tapas. But, unlike their cousins around the world, tapas are more than just appetizers.
The word tapas means lids or covers, and tapas were originally pieces of bread or cured ham placed on top of a wine glass to keep dust and flies out.

The ingredients that go into the making of Spanish tapas are limitless, and the combinations can stretch as far as the imagination. Vegetables, seafood, poultry, dairy and meat are all part of this grand culinary experience. The key to quality tapas is freshness and prime ingredients.
Tapas can be served hot or cold or at room temperature. Most are not difficult or time consuming to prepare.

Throughout Spain from the smallest villages to the largest cities, you'll find tapas bars and restaurants offering dozens of tasty varieties, served in individual ceramic oval dishes and accompanied by a glass of sherry.
In Spain the tapas experience goes hand-in-hand with hospitality, friendship and conversation. Guests traditionally linger for hours in an atmosphere that encourages friendly interaction.


INDEX:
Aceitunas a la Sevillana
Arctic Char & Shiitake Cakes
Bayonne Ham & Sheep's Milk Cheese Terrine
Bravas Potatoes
Carrots Seasoned with Herb
Ceviche
Champinones a la Plancha ( Grilled Mushrooms )
Cherry Tomatoes Stuffed with Spanish Olive Tapenade
Chicken &  Andouille Strudels
Chicken Croquettes
Chicken Wings in Garlic Sauce
Chick-Peas And Spinach Tapas
Country Bread and Cured Spanish Ham
Cumin-Flavored Carrot Salad
Escalivada
Fish Fillets with Mojo Verde
Fried Almonds
Fried Olives
Fried Squid
Fried Squid w/Anchovy Dressing & Parsley Pesto
Garlic Mushrooms
Garlic Shrimp
Garlicky Shrimp Tapas
Garlicky Shrimp with Yellow Rice
Grilled Clams w/Smoked Chili-Cachucha Mojo & Bacon
Grilled Portobellos with Hazelnut Gremolata
Grilled Sausage Tapas
Grilled Serrano Ham & Manchego Cheese Crostini
Ham and Cheese Toast
Herbed Goat Cheese and Proscuitto Shrimp
Home-style meatballs (Albondigas Caseras )
King Prawns in Sherry
Marinated Chick Peas
Marinated Green and Black Olives
Meatballs in Saffron-Almond Sauce
Mussels with Ham, Peppers, & Tomatoes
Olive Paste And Blue Cheese Canapi
Oven-Roasted Prawns with Romesco Sauce
Oven-Roasted Wild Mushrooms w/Goat Cheese & Chile Oil
Pan Roasted Shrimp With Toasted Garlic
Pinchitos Morunos ( Moorish Kabobs)
Piquillo Pepper Salad w/Sardines and Basil
Piquillo Peppers Stuffed w/Spicy Salmon Tartar With Lemon Oil
Potato,vegetable, & tuna salad (Ensaladilla Rusa)
Potatoes in garlic mayonnaise (potatoes Aioli )
Potatoes With Capers And Dill
Red Pepper With Anchovies
Roasted Almonds
Roasted Almonds with Cayenne and Cumin
Salt Cod Fritters
Sangria Blanco
Sauced Oysters
Seasoned Pork Cubes w/Sherry Dipping Sauce
Shrimp Filled Zucchini Blossoms
Shrimp in Green Sauce
Shrimps with Garlic
Slow-Cooked & Stuffed Baby Bell Chile Peppers
Spanish Orange Tart
Spanish Potato Omelet (Tortilla a la Espanola )
Spanish Sardines
Spanish Sausage and Capsicum
Spanish Style Bruschetta
Spanish Tomato Toast
Spanish Tortilla
Spiced Chorizo Sausage with Figs
Spicy Sausage in Red Wine
Spinach Empanadas
Stuffed New Potatoes
Swiss And Bacon Canapes
Tapas
Tapas Style Squid and Olives
Three Cheese Focaccia
Tortilla De Patata & Cebolla
Tortilla Expanola; Spanish Omelette(#1)
Tortillitas de Camarones (Shrimp Cakes)
Tuna And Olive Crostini
Tuna Cubes
Warm Saffron Potatoes with Serrano Ham and Sweet Peas
White Beans With Vinaigrette Sauce

Chicken Wings in Garlic Sauce

2 dozen chicken wings
Flour, for dredging
2 tablespoons paprika
Salt and pepper
1/4 cup Spanish olive oil
Pinch red pepper flakes
Bay leaf
2 lemons, halved
10 roasted cloves garlic
1/4 cup chopped fresh oregano
1/4 cup Spanish sherry
2 cups low-sodium chicken broth

Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, then dredge the wings in the flour.
Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside
on a platter. Add the pepper flakes, bay leaf, lemons garlic, oregano, sherry, and chicken broth to the pan.
Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15
minutes, or braise in a preheated 375 degree oven for 20 minutes.

Yield: 8 servings            Cook Time: 35 minutes
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Warm Saffron Potatoes with Serrano Ham and Sweet Peas

2 cups good quality mayonnaise
Pinch saffron threads, steeped in 1 tablespoon hot water
1 lemon, juiced
2 pounds baking potatoes, like russets, peeled and cubed
Kosher salt
Pepper
3 tablespoons olive oil
1 Spanish onion, diced
1 red chile, diced
1 cup chopped Serrano ham
1 cup sweet peas, frozen and thawed
1/4 cup chopped flat-leaf parsley

Combine mayonnaise, saffron liquid and lemon juice thoroughly in a food processor; season, to taste, with salt and pepper. The mayonnaise will turn a beautiful yellow color and should be somewhat thin to combine smoothly with the potato mixture.
Cook the potatoes in a large pot of boiling salted water until fork tender, about 30 minutes. Drain potatoes well in a colander. Heat oil in a skillet until almost smoking. Saute the onion and chiles. Add the potatoes and fry until the edges are crispy and brown. Transfer to a mixing bowl. Add ham, and peas and parsley; toss lightly to combine.
Gently fold the saffron mayonnaise into the potato salad, taking care not to break up the cubes.
Yield: 8 servings    Cook Time: 50 minutes

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Piquillo Pepper Salad with Sardines and Basil

2 pounds small whole sardines, heads, tails and fins removed
1/2 cup red wine vinegar
3/4 cup olive oil, plus extra for drizzling
1 orange, juiced
1/4 cup chopped fresh oregano
Salt and freshly ground black pepper

2 (13-ounce) cans piquillo peppers, drained and chopped
2 tablespoons capers
1 small bunch fresh basil leaves, hand-shredded

With a paring knife, cut the sardine in half, top to bottom, along the backbone. Arrange the sardines in a single layer, flesh side down, in a shallow dish. Mix together vinegar, oil, orange juice and oregano; pour over the sardines. Season with salt and pepper. Cover and let cure in the refrigerator for 30 minutes. Drain the sardines from the marinade, cut into chunks, and toss gently with piquillo peppers and capers. Drizzle with olive oil and sprinkle with basil. Serve with plenty of grilled flat bread.
Yield: 8 servings   Cook Time: 15 minutes
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Sangria Blanco

4 bottles dry white Spanish wine
1 cup Spanish fino sherry
1 cup orange flavored liqueur (Recommended: Cointreau)
1/2 cup sugar
1 bunch seedless white grapes
3 lemons, sliced with rind
3 white peaches, pitted and sliced with skin
1 honeydew melon, sliced
1 liter club soda, or seltzer

Combine liquor, sugar and fruit together in a large pitcher or punch bowl. Let flavors blend for several hours. Add the club or seltzer water and serve over plenty of ice.
Yield: 20 to 30 servings   Cook Time: 1 minute
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Oven-Roasted Prawns with Romesco Sauce

3 tomatoes, halved
10 garlic cloves
2 slices crusty bread
1/2 cup whole almonds, with skin
1/2 cup hazelnuts or pine nuts
1 pimento or roasted red pepper
1/2 cup red wine vinegar
3/4 cup olive oil
1 teaspoon paprika
2 teaspoons kosher salt
3 tablespoons olive oil
2 pounds prawns, shelled, tails removed, heads on

Preheat oven to 450 degrees F.
Arrange the tomatoes, garlic, bread, and nuts on a baking sheet; roast for 10 to 15 minutes.
Transfer to a food processor and pulse to roughly break up. Add the pimentos, vinegar, oil, and paprika. Pulse
again until well combined, add salt. This sauce is best if allowed to rest so the flavors can meld (may be made a day in advance).
Heat oil to almost smoking in a large skillet or roasting pan. Toss the prawns in half the romesco sauce to coat, and pan sear the shrimp quickly in the oil just until barely opaque. Then roast for 10 to 12 minutes in a 450 degree F oven. Serve the remaining sauce on the side for dipping.
Yield: 8 servings   Cook Time: 30 minutes
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Slow-Cooked and Stuffed Baby Bell Chile Peppers

Recipe courtesy Jamie Oliver

10 small, round baby bell chile peppers (cherry peppers)
Small bottle olive oil
2 good handfuls rocket (arugula)
1 good handful parsley
1 small handful capers, soaked and drained
1 handful anchovies
10 tablespoons balsamic vinegar or enough to cover
Salt and fresh ground black pepper

Halve the chiles, remove the seeds and then wash in cold water. Then drain. Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender. Carefully remove the dish from the oven and leave to cool. Take the chiles out of the dish. Pour the olive oil back into the bottle. This is great on salads, over mozzarella and other cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and
capers. Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar. Season with salt
and pepper. Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas.
Yield: 10 servings   Cook Time: 45 minutes
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Grilled Clams with Smoked Chili-Cachucha Mojo and Bacon

EAST WEST TAPAS

MOJO:
5 smoked chipotle chili pods, toasted and minced
1/2 cup cachucha peppers, stemmed, seeded and finely chopped
1/4 cup red bell pepper, diced
1/4 cup scallions, white and green parts
1/4 cup red onion, minced
2 tablespoons garlic, minced
1/4 cup cilantro, chopped
4 ounces freshly squeezed lime juice
6 ounces light olive oil
Salt and freshly ground pepper
4 dozen clams, scrubbed
8 ounces bacon, finely diced

To make mojo, mix all ingredients together in a bowl and slightly chill before serving.
Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp. With a
slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat.
Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open. Transfer clams to serving plate and discard any clams that haven't opened. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon. Serve immediately.
Cook Time: 18 minutes
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Tapas Style Squid and Olives

1/4 cup olive oil
1 small onion, finely chopped, about 1/2 cup
1 tablespoon chopped garlic
1/4 cup green Spanish olives, pitted, and chopped
1/4 teaspoon saffron stems
1 tablespoon tomato paste
1/2 cup white wine
1/2 cup fish broth
1 pound clean squid cut into rings, tentacles cut in half
Salt and pepper

Preheat the oven to 425 degrees.
Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away. Add the garlic, stir, and add the olives and cook for 2 minutes. Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
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King Prawns in Sherry

Serves 4

12 raw king prawns peeled
Salt and freshly ground black pepper
Few drops of Tabasco sauce
30 ml/ 2 tablespoon olive oil
30 ml/ 2 tablespoon sherry

Make a superficial cut down the back of each prawn, then pull out and discard the dark intestinal tract. Heat the oil in a frying pan and stir fry the prawns for 2-3 minutes until pink. Tip out the sherry and season with Tabasco sauce, salt and pepper. Tip into a dish and serve immediately.
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Fried Squid

Serves 4

Sea salt
115g/4 oz prepared squid, cut into rings
lemon wedges, to serve
30 ml/2 tablespoon seasoned flour
1 egg
30ml/ 2 tablespoon milk
olive oil, for frying

Throw the squid rings in the seasoned flour in a bowl. Whisk the egg and milk together in a superficial bowl.
Heat the oil in a heavy-based frying pan. Tip out the floured squid rings one at a time into the egg mixture,
shaking off any excess liquid. Put in to the hot oil, in batches if necessary, and fry for 2-3 minutes on each
side until golden. Bleed dry the fried squid on kitchen paper, then sprinkle with salt. Move to a small warm
plate and serve with the lemon wedges.
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Ham and Cheese Toast

Serves 4

1 small French stick, sliced into 12 rounds
50g/2 oz/ ½ cup grated cheese, such as Manchego or Cheddar.
1 large garlic glove, peeled
3 slices of salt-cured ham (prosciutto), quartered
Coarse black pepper

Toast the bread under a hot grill until both sides are golden brown. Cut the garlic glove in half and rub the
cut surfaces over one side of each piece of toast. Put the ham on top of the garlic-flavoured toast. Wrinkle the ham so that it fits loosely on the toast round. Top each toast with grated cheese, then sprinkle with the pepper. Get back to the grill and cook for about 1-2 minutes until the cheese is melt. Serve hot
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Bravas Potatoes

Amounts to serve 4:

4 or 5 medium sized potatoes
Salt
500 cc (2 cups) olive oil

For the sauce:

1 cup tomato sauce
2 tsp mustard
4 drops Tabasco sauce

Peel the potatoes and cut into medium sized cubes. Fry for a while in warm oil, then in very hot oil to brown them.
Drain the potatoes and sprinkle with salt. Add mustard and the Tabasco to the hot tomato sauce, mixing well. Spread the sauce over the potatoes
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Chicken Croquettes

Amounts to serve 4 to 6

1/2 cup of flour
500 cc (2 cups) of milk
1 cooked chicken leg
Salt
Nutmeg (to taste)
750 cc (3 cups) olive oil
Eggs and bread crumbs as needed to coat the croquettes

Mince the chicken very finely. Saute it in a frying pan with 2 tablespoons of olive oil. Dilute the flour in a little milk, stirring with a wooden spoon or with an electric mixer. Heat the rest of the milk in a sauce pan. When it's about
to boil, add the milk with the diluted flour, and keep stirring with a wooden spoon to prevent the formation of
lumps. Cook at low heat for about 10 minutes until the mixture turns into a thick but silky cream. Salt and add
the nutmeg to taste, add the chicken and stir for 3 to 5 minutes more, always at low heat. Spread the cream on a large, flat dish, and wait for it to cool down. Form small oval balls using two spoons or your hands. Dredge in the flour, dip in the egg letting the excess drip off, and coat with bread crumbs. Fry them untilgolden brown with plenty of olive oil which must be quite hot. Leave on paper towels to drain before serving.
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Fried Almonds

Amounts to serve 4

1/4 kg (9 oz) blanched almonds
3 or 4 tbsp olive oil
Salt

Warm the oil in a non-stick frying pan. When hot, saute the almonds until golden brown. Drain them on paper towels
and sprinkle with salt.
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Fried Olives

Amounts to serve 4:

1/4 kg (9 oz) green olives
1 egg, beaten
500 g. (4 cups) flour
2 cups olive oil (The amount of oil needed will vary
   depending on whether you use a frying pan or a frier
   and on their sizes).

Coat the olive with egg and flour. Fry them using plenty of hot oil until golden brown. Drain them on paper towels.
Serve warm.
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Red Pepper With Anchovies

Amounts for 8 tapas:

2 large red peppers
4 garlic cloves
4 tbsp olive oil
1 small can of anchovies

Roast the peppers in the oven at 180 C (400 F) for 15 minutes (the oven must be preheated). Turn them and leave for 5 more minutes until both sides are done. Wrap them one by one in paper towels and leave them aside to cool.
Peel and seed the peppers, then cut them into 1/2 inch wide strips. Peel the garlic cloves and slice them thinly. Heat
olive oil in a frying pan at low heat, add the garlic. When the garlic is golden brown, add the pepper strips.
Saute for 10 minutes, shaking the pan a little. Serve cold or warm, with the anchovies coiled around the peppers.
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Salt Cod Fritters

Amounts to serve 4:

250 g (1/2 pound) salt cod, chopped, skinned and boned
30 g (1/4 cup) flour
250 cc (1 cup) milk
1-1/2 tbsp olive oil
1 egg yolk
2 egg whites
1/2 garlic clove, crushed
1 tbsp minced parsley
1 liter (4 cups) olive oil for frying
Freshly ground black pepper

Soak the salt cod for 24 hours in plenty of cold water, which must be renewed every 8 hours. Drain it and bring
to a boil in water to cover. Reduce the heat. When froth begins to form in the water, drain and crush the fish to
a paste in a mortar. Mix the cod with the oil and the flour in a bowl; add the egg yolk, lightly beaten, and the milk. Add the crushed garlic, the minced parsley and pepper to taste. Stir thoroughly. Beat the whites till stiff and mix with the cod paste immediately before frying the fritters. Drip small spoonfuls of the paste in hot (smoking slightly)
frying oil. Wait until the balls rise and are light golden brown. Leave on paper towels to drain.
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Shrimps with Garlic

Amounts to serve 4:

1/2 kg (1-1/2 pounds) shrimp
2 garlic cloves
1/2 hot dried red pepper
6 tbsp olive oil
Salt

Peel the shrimps and discard the heads. Heat the oil in a frying pan or in a casserole and add the garlic, cut into
thin slices. Leave on low heat until the garlic is golden brown. Add the hot red pepper, flaked. Add the shrimps and
saute for a minute. Sprinkle with salt and serve immediately.
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Spanish Orange Tart

Serves 6 to 8: This simple cake uses both olive oil and orange juice, reflecting two of Spain's major crops: olives
and oranges. For best results, use a mild tasting olive oil.

3 eggs
10 ounces sugar
1 cup milk
1/2 cup olive oil
The zest of one orange, minced (without the bitter white pith)
10 ounces flour, sifted with:
1/2 ounce powdered yeast (1 teaspoon)

For the syrup:
Zest from two oranges used in Presentation below
1-3/4 quarts fresh squeezed orange juice
30 ounces sugar

Presentation: 2 whole oranges

Beat the eggs with the sugar until they turn white. Add the milk, olive oil, and the minced orange zest. Lastly,
add bit by bit and stirring constantly, the sifted flour and yeast. Brush an 8-inch round baking pan with olive
oil and dust with sugar and flour. Fill it with the batter. Bake in a preheated 400 degree F. oven for one hour. Remove
from the oven, unmold and let cool thoroughly.
Using a vegetable peeler, remove the zest from the oranges, being careful to get only the colored part of the skin.
Cut away and discard any bitter white pith from the oranges. Peel the oranges and cut the zest into julienne strips. Place the orange juice in a saucepan with the julienned peel and the sugar. Cook for 1/2 hour until a thick syrup forms. Strain and reserve part of the julienned strips and 1/2 cup of the syrup, for later glazing the tart. Slowly pour the rest of the syrup over the cake, so that it soaks through. Place on a serving dish.

To finish the tart, reduce the saved 1/2 cup syrup to 3 tablespoons and with a spatula spread the glaze on the cake.
Arrange the julienned strips into a little hill in the middle, surrounded by a crown of whole sections of the two oranges.
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Spanish Tortilla

Amounts to serve 4:

500 g (1 pound) potatoes
4 eggs
Salt
Olive oil

Peel the potatoes and cut them into thin slices. Fry them in a frying pan at low heat with enough olive oil to cover
the potatoes completely. When the potatoes are soft, nearly "boiled" in the oil but not brown, drain them well and mix
them with the beaten eggs.
Put this mixture in a non-stick frying pan coated with a very thin film of olive oil, at low heat. Spread the mixture
over the bottom of the pan with a pancake turner and shape the edges. After three minutes, invert the tortilla in the
pan with the help of a dish or the lid of a pot. Let it cook on the other side in the same way. It must be golden brown outside, well shaped, and juicy in the center.
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White Beans With Vinaigrette Sauce

Amounts to serve 4:

1 cup dried white beans
1 red or green pepper
1/2 medium size onion
6 tbsp red wine vinegar
Salt
Olive oil

Soak the beans in cold water overnight. Drain and bring to a boil in 2 liters (7 cups) of water cook at low heat,
until they are tender. Drain well and mix with the vinaigrette sauce which is prepared separately.
Vinaigrette Sauce: Mince the onion and the pepper. With a wooden spoon mix both vegetables with the olive oil,
the vinegar and the salt.
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HERBED GOAT CHEESE AND PROSCUITTO SHRIMP

EMERIL LIVE SHOW #EM1A40

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.
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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
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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
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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.
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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.
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PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL

HOT OFF THE GRILL WITH BOBBY FLAY SHOW #HG1B33

Salmon Tartar:

1 1/2 pounds salmon, cut into 1/4-inch dice
3 tablespoons Dijon mustard
2 tablespoons pureed canned chipotles
1/4 cup capers, drained
1/4 cup finely chopped scallions
2 tablespoons finely chopped cilantro
2 tablespoons olive oil
16 roasted piquillo peppers
2 tablespoons lemon oil

Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil.

Lemon oil:

1 cup olive oil, divided
Zest of 2 lemons
Salt and pepper, to taste

Blend ingredients until smooth.
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FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO

Anchovy dressing:

1 heaping tablespoon of mayonnaise
3/4 cup sherry vinegar
1 3/4 cup olive oil
6 anchovy fillets
1 shallot, coarsely chopped
Salt and pepper

Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.

Parsley pesto:

2 cups parsley leaves
2 garlic cloves
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
1/2 cup olive oil
Salt and pepper

In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running,
slowly add the olive oil until emulsified. Season with salt and pepper to taste.

Fried Squid:

1 1/2 cups rice flour
3/4 cup water
Salt and pepper
4 cups peanut oil
8 squid, cleaned and sliced into rings

In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto. Yield: 8 servings
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OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL

Chile oil:

1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder

Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be
done up to one day in advance.

Roasted mushrooms:

8 cups mushrooms (combination of portobello or cremini,
shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves

Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots,
then season to taste with salt and black pepper. Arrange the mushrooms evenly in one layer in a heavy roasting
pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large
cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8
minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of
crusty French bread. Yield: 8 servings
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GRILLED PORCINI WITH EGG YOLKS

MEDITERRANEAN MARIO SHOW #ME1A25

2 pounds fresh porcini or cepes
3 tablespoons extra virgin olive oil plus 2 tablespoons
4 eggs, jumbo

Preheat grill. Slice mushrooms 1/4-inch thick and drizzle with oil and salt and pepper. Place mushrooms on grill and cook until tender and juicy, about 2 minutes per side. Meanwhile, heat remaining oil in a non-stick 12-inch pan until just smoking. Crack eggs, careful to maintain unbroken yolks, into pan and cook eggs until whites have set. Remove pan from heat and allow to rest 3 minutes. Remove mushrooms to serving platter. Cut away whites of eggs and gingerly place egg yolks on top of mushrooms and serve immediately. Yield: 4 as tapas
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TORTILLA ESPANOLA: SPANISH OMELETTE

2 russet potatoes, boiled until tender, peeled and cubed into 1/4inch dice
6 eggs
4 tablespoons extra virgin olive oil
1 Spanish onion, sliced into 1/4inch slices
Salt and pepper

In a mixing bowl, stir together potatoes and eggs and season with salt and pepper. In a 10inch nonstick sauté pan, heat oil until smoking. Add onions and cook until golden brown and tender, about 10 minutes.
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GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI

12 slices French bread, sliced on the diagonal into 1/2-inch thick slices
Olive oil
12 thinly sliced pieces Serrano ham
12 thinly sliced pieces Manchego cheese
Whole grain mustard

Preheat grill. Brush each slice of bread on one side with olive oil and grill, oil-side down until lightly golden brown. Turn over and divide cheese among bread slices. Top each slice of cheese with the slices of ham and grill until the cheese begins to melt. Serve with the mustard. Yield: 4 servings
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CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE

MENU OF THE WEEK (recipe courtesy of Gourmet Magazine)

For the tapenade:

1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such  as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish

Make the tapenade: in a food processor, pulse the olives until chopped fine. Add the remaining tapenade
ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and
discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell
intact. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
Yield: 8 to 10 servings
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GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA

MENU OF THE WEEK (recipe courtesy of Bobby Flay)

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.
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MUSSELS WITH HAM, PEPPERS, AND TOMATOES

MENU OF THE WEEK (Courtesy of Gourmet Magazine)

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 mussels
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PAN ROASTED SHRIMP WITH TOASTED GARLIC

MENU OF THE WEEK (recipe courtesy of Bobby Flay)

Garlic Oil:

1 cup olive oil
6 cloves garlic, peeled and sliced paper thin
24 medium shrimp, shelled and deveined
1/2 cup garlic oil
1 tablespoon ancho chile powder
1 tablespoon finely chopped fresh thyme
Salt and freshly ground black pepper

For garlic oil: Preheat grill. Heat oil in a medium saucepan on the grill until the oil begins to shimmer. Add the garlic and cook until the slices begin to turn golden brown. Remove with a slotted spoon to a paper towel-lined plate to drain. Strain the oil through a fine strainer into a bowl.
Place the shrimp in an ovenproof casserole; pour the garlic oil over them and season with the ancho powder and salt and pepper to taste. Cover the casserole and close the grill cover and roast until the shrimp turn pink and are cooked through, about 6 to 7 minutes. emove the shrimp from the grill; stir in the thyme and sprinkle with the reserved garlic chips. Serve in a bowl with lots of sliced French bread to soakup the juices.
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CARROTS SEASONED WITH HERBS

MENU OF THE WEEK (recipe courtesy of Mary Sue Milliken and Susan Feniger)

4 large cloves garlic
1/2 teaspoons dried oregano, crumbled
3/4 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
3 tablespoons sherry vinegar
1/2 cup olive oil, for the dressing, plus 2 tablespoons for carrots
2 pounds long, tender young carrots cut into 3/4-inch slices on the diagonal
3 tablespoons water or as needed
Pinch of sugar, if desired
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 small bunch flat-leaf parsley, leaves only, finely chopped

In a mini-food processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add
the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the
carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or ramekins. Yield: 8 to 10 as part of a selection of tapas
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TORTILLA DE PATATA & CEBOLLA

MENU OF THE WEEK (recipe courtesy of Mary Sue Milliken and Susan Feniger)

3/4 cup olive oil
2 pounds potatoes, peeled and thinly sliced
2 onions, finely diced
6 eggs, lightly beaten in a large bowl
Salt and freshly ground black pepper

Heat the oil in a large skillet; cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary,
and cook until done. It should still be soft inside, and about 1-inch thick. Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve. Yield: 4 to 6 servings
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SHRIMP FILLED ZUCCHINI BLOSSOMS

MICHAEL'S PLACE, SHOW #ML1A42, TIDBITS, HORS'D,SNACKS

12 zucchini blossoms
1/2 pound small raw shrimp, peeled, deveined, diced
2 tablespoons chopped shallots
1 tablespoon fresh tarragon
1/4 cup cream
1/2 cup French bread cubes, all crust removed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup olive oil
1/2 cup flour
1/2 cup water

Rinse the blossoms under cold running water gently and dry on paper towels. Combine the chopped raw shrimp
with the shallots and tarragon. In a separate bowl combine the cream with the French bread and the salt and pepper and, using the back of a spoon or your fingers, mix until pasty. Mix this bread paste with the shrimp and combine well.
Split the flowers open using a paring knife, insert a  teaspoon of the shrimp paste inside, and fold the flower closed.
Heat the oil over medium heat in a large saute pan. Mix the flour and water together with a fork and add more flour if the batter is looser than heavy cream. Dip each flower into the batter and then fry in the hot oil until crisp and golden. Serve immediately. Yield: 4 small appetizers
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SPANISH STYLE BRUSCHETTA

12 slices of Italian or French style bread
1 clove garlic
1/4 cup extra virgin olive oil
1 very ripe tomato cut in half
Salt and pepper

Rub the bread with the whole clove of garlic to lightly flavor the bread. Brush the bread with olive oil and place in the
oven, during the final 5 minutes of cooking of the squid. Remove the squid and the bread from the oven and
then immediately rub the bread with the inside flesh of the tomato in order to make the toasted bread moist with the fresh ripe tomato juices. Yield: 4 to 6 tasting portions
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TUNA CUBES

EAST MEETS WEST, SHOW #MT1B40 EAST WEST TAPAS

1 pound tuna, cut into 3/4-inch by 3/4-inch cubes
1/2 pound hamachi, cut into cubes
2 tablespoons soy sauce
1/2 tablespoon lemon juice
1/2 tablespoon sesame seeds
1 piece ginger
1 clove garlic
1 tablespoon extra virgin olive oil
1 pinch dried mixed seaweed
1-ounce fresh seaweed from Brittany (rinsed)
1 bunch green onions, sliced for garnish
Bamboo skewers

Combine cubes of tuna and hamachi. Marinate fish in soy sauce, lemon juice, sesame seeds, ginger, garlic,
and oil in a small bowl.

VINAIGRETTE:

1 sea urchin roe
1 tablespoon mussel liquid
1/2 tablespoon lemon juice
1 tablespoon lobster oil
1 pinch ginger, chopped

To prepare mussel liquid, steam mussels in water with sliced ginger. Puree all ingredients in a blender until emulsified.

LOBSTER OIL:

Bodies of 2 lobsters
1 carrot
1 piece of celery
1/2 onion
Olive oil
1 bunch of tarragon
1 teaspoon coriander seed
1-ounce tomato paste
Grapeseed oil

Brown lobsters, carrot, celery and onion in olive oil. Add tarragon, coriander seed and tomato paste. Add
grapeseed oil until lobsters are covered. Cook for 1 hour then strain.
To assemble tuna cubes: layer cubes with seaweed and garnish with sliced green onions. Pick skewer through
the cubes. Drizzle with sea urchin vinaigrette.
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ARCTIC CHAR AND SHIITAKE CAKES

1 pound char, skinless, 1/2-inch dice
1/2 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
1 cup shiitake mushrooms, 1/8-inch dice
2 scallions, sliced 1/16-inch
1/4 cup celery, diced 1/16-inch
3 tablespoons aioli, below
1 cup all purpose flour, in a shallow dish
4 eggs, beaten, in a shallow dish
1 cup panko, in a shallow dish
1 cup baby romaine, 1/16-inch ribbons
Salt and white pepper to taste
Canola oil to cook

In a medium non-stick saute pan, coat lightly with oil and saute black beans and ginger until fragrant, about 2 minutes. Add mushrooms and cook until soft. Continue cooking until all moisture is evaporated. Set aside to cool. In a chilled bowl, combine fish with mushroom mix, scallions, celery and aioli. Make sure to mix gently as not to break up the fish. Season with salt and pepper. Form small, round cakes, about 1 1/2 inches in diameter, 1/2-inch thick. Dredge in
flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. The cakes should not be cooked completely through.

AIOLI:

*2 egg yolks
1 tablespoon sambal
1 tablespoon Dijon mustard
2 cups canola oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste

For the aioli use a food processor, add yolks, sambal and mustard. Slowly drizzle in oil to emulsify. Add juice and season. Will keep in the refrigerator for 2 weeks.

*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the
grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....
Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."

VINEGAR SYRUP:

1 cup balsamic vinegar
1/4 cup Chinese vinegar

In a small non-reactive saucepan, reduce the vinegars on low heat by 80 percent until a syrup consistency is achieved.
Let cool.

PLATING
On small plates, place a small mound of romaine. Zig-zag syrup on plate and over romaine. Top with hot cake.
Yield: 4 servings
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ROASTED ALMONDS

TASTE SHOW #TS0037

1/3 pound blanched whole almonds
1 teaspoon peanut oil
1 1/2 teaspoons coarse salt

Pre-heat oven to 300 degrees. Spread almonds in one layer in a roasting pan and roast in oven for 22 minutes. Remove, mix with oil, then mix with salt. Spread on a towel to cool, 15-20 minutes. These are best when eaten within a few hours.
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CHICK-PEAS AND SPINACH TAPAS

Recipe courtesy Padma Lakshmi

10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce)
             package frozen leaf spinach
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste

If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.
In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is
or chilled with toasted bread or as a filling for pi [sic?]
Yield: 4 servings   Cooking Time: 10 minutes
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Bayonne Ham and Sheep's Milk Cheese Terrine

For Terrine:

1 1/2 pounds Bayonne ham, sliced 1/8 inch thick
1 1/2 pounds sheep's milk cheese, sliced 1/8 inch thick

For Vinaigrette:

1/2 teaspoon sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
1/2 tablespoon chopped fresh parsley
Kosher salt
Freshly ground white pepper
4 handfuls frisee lettuce or other salad greens

1 teaspoon olive oil
All-purpose flour

METHOD

Cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches.
It is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.
Line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the
top of the terrine when it is filled.
Starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately
twenty layers of each. Cover the top with the overlapping plastic wrap and press down firmly. Refrigerate overnight.
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Garlic Shrimp

1/4 cup olive oil
4 large cloves garlic, finely minced
1 teaspoon red pepper flakes
1 lb medium shrimp, peeled and deveined
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 teaspoon paprika
Chopped fresh flat-leaf (Italian) parsley for garnish

In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.
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Garlicky Shrimp with Yellow Rice

Source: All Wrapped Up; Serves 6

This easy shrimp wrap is based on a Spanish tapa, one of  the "little dishes" served in bars throughout Spain,
enjoyed with a predinner glass of sherry. The shrimp are ready in minutes, and the spicy, garlicky juices become
a sauce for the rice.

Suggested Wrappers: Armenian lavash or eight-inch flour tortillas

3/4 cup olive oil
1/4 cup coarsely chopped garlic
1 tablespoon paprika
1/4 to 1/2 teaspoon dried red pepper flakes
1 1/2 pounds medium shrimp, peeled and deveined
Salt and freshly ground black pepper
1/4 cup chopped fresh parsley
3 plum tomatoes, cored, seeded, and diced
3 tablespoons sliced pimiento-stuffed green olives
One 5-ounce package yellow rice, cooked according to directions, hot

METHOD

Heat the olive oil in a large sauté pan or skillet over medium heat. Add the garlic, and sauté for 1 minute, stirring constantly, or until the garlic has begun to brown. Add the paprika and red pepper flakes, and sauté for 30 seconds. Raise the heat to medium high, and add the shrimp. Sauté for 2 to 3 minutes, or until the shrimp have turned pink. Season with salt and pepper to taste, and stir in the parsley. Stir the tomatoes and olives into the rice.
Place the wrappers on a counter, and spoon a portion of rice on one edge of each, leaving a 1 1/2-inch border on
both sides. Tuck the sides over the filling, and roll wrappers firmly but gently, beginning with the filled edge.
Cut in half on the diagonal, and serve immediately.

NOTE: The rice can be prepared up to a day in advance and refrigerated, tightly covered with plastic wrap.
Reheat it in a microwave oven or over low heat.
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Spinach Empanadas

Source: The Heritage of Spanish Cooking; Serves 6

The term empanada is used for any raw or cooked filling wrapped in a dough and baked in the oven or over an open
fire. These pies are mentioned in culinary documents as far back as medieval times. Individual servings are called
empanadillas ("little pies"). There are also some delicious recipes with sweet fillings. Both sweet and savory turnovers can also be fried.

For Filling:

1 1/2 lb spinach, chopped
1/3 cup olive oil
4 cloves garlic, finely chopped
6 1/2 oz tomatoes, peeled and chopped
3 1/2 oz bonito tuna in oil or boiled shrimp (prawns)
1/2 cup pine nuts
2 eggs, hardboiled and finely chopped
Salt

For Dough:

2 cups all-purpose flour
1/4 cup olive oil
1/4 cup milk
A few drops lemon juice
1 tablespoon beer
1/2 tablespoon baking soda
Salt
1 egg, beaten

METHOD

FOR FILLING: Boil the spinach for 10 minutes. Drain. Heat the oil in a skillet and saute the garlic on low heat, followed by the tomatoes.
When the tomato mixture is almost ready, add the spinach, bonito tuna and the pine nuts. Cook for 5 minutes, then remove from the heat and add the chopped eggs and some salt.

FOR DOUGH: While the mixture is cooking, prepare the dough. Put the flour in a bowl and add the oil, milk, lemon juice, beer, baking soda and salt. Mix by hand until the dough comes away from the sides of the bowl. Leave to rest for 20 minutes.
Preheat the oven to 400 degrees F. Roll the dough out thinly. Cut into 4-5 rounds. Place a tablespoon of filling on each round. Fold over and seal, making a narrow rim.
Transfer the turnovers to a lightly oiled baking sheet and brush each one with beaten egg. Turn the oven down to 300 degrees F and bake the turnovers for approximately 30 minutes. Serve warm or cold.
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Cumin-Flavored Carrot Salad

(Ensalada De Zanahoria Bar Bahia)
Serves: 4

Note: Here is a quite different carrot salad with Middle Eastern overtones-the carrots are lightly cooked and seasoned with garlic, oregano, and cumin. It comes from the exceptional Bar Bahia in Cadiz.

1/2 pound carrots, scraped, ends trimmed
Chicken broth
Salt
2 tablespoons white wine vinegar
1 1/2 tablespoons water
1 large clove garlic, mashed to a paste or put through a garlic press
1/4 teaspoon oregano
1/4 teaspoon freshly ground cumin
1/4 teaspoon paprika, preferably Spanish style

Prepare several hours in advance.  Place the carrots in a saucepan with a  mixture of water and chicken broth just barely to cover. Add a little salt. Bring to a boil, then cover and simmer for about 10 minutes (more or less depending on the thickness of the carrots), until just done but still slightly crisp. Cool and cut in 1/4-inch slices.  In a cup mix together the vinegar, water, garlic, oregano, cumin, paprika, and salt. Fold gently into the carrots. Marinate for several hours or overnight.
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Potatoes With Capers And Dill

(Patatas Con Alcaparras Y Eneldo)
Serves: 6

Note: An interesting variation on potato salad (the dressing includes orange juice, capers, and fresh dill) and always a good addition to a tapas menu.

1 1/2 pounds medium potatoes, preferably red waxy
1/2 cup olive oil
2 tablespoons fresh lemon juice
2 tablespoons orange juice
2 tablespoons minced onion
2 tablespoons minced parsley
1 tablespoon minced fresh dill
4 teaspoons small capers
Salt
Freshly ground pepper
Fresh dill, for garnish

Boil the potatoes in their skins in salted water until tender. While the potatoes are cooking, make the dressing. In a small bowl mix together the oil, lemon juice, orange juice, onion, parsley, dill, capers, salt, and pepper. Let sit at room temperature. Drain the potatoes, cool briefly, skin, then cut in slices about 1/8 inch thick. Arrange in layers in a
serving dish, pouring some of the dressing over each layer and sprinkling with salt. Marinate for several hours at room temperature, carefully turning occasionally with a metal spatula. Serve at room temperature, decorated with a sprig of dill. [May be prepared ahead]
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Olive Paste And Blue Cheese Canapi

(Canapi De Pasta De Aceituna Negra Y Queso Cabrales)

Serves: 6
Categories: Spanish, Appetizers Cold

Note: This paste of black olives, garlic, and pine
nuts is a lovely complement to a robust blue cheese,
such as the outstanding Cabrales from Asturias in
northern Spain. The black olives must be cured to
give the proper flavor.

1/4 pound pitted cured black olives
1 large clove garlic, mashed to a paste or put  through a garlic press
2 tablespoons pine nuts
3 tablespoons olive oil 1/4-inch slices long crusty loaf bread
1/4 pound blue cheese (Cabrales, Roquefort, or Gorgonzola), or more Black olives, for garnish

Place the olives, garlic, pine nuts, and olive oil in the bowl of a processor and chop as finely as possible. [May be prepared ahead] Spread thinly on bread slices. Cover with blue cheese. Decorate with a piece of black olive. Makes 2 canapis per serving.
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Garlicky Shrimp Tapas

1/2 lb. uncooked large shrimp, peeled and deveined
2 Tbsp. olive oil
1 Tbsp. minced garlic
1 small bay leaf
1/4-1/2 tsp. red pepper flakes, depending on how hot you want it
1 Tbsp. minced fresh parsley

Heat oil in skillet.  Add the minced garlic, bay leaf and red pepper flakes and stir one minute or until  fragrant and garlic is slightly softened.  Add shrimp and stir until just cooked through, about 3 minutes-- be careful not to overcook!  You just want the shrimp opaque and still crunchy/tender.  Sprinkle with parsley and salt and pepper to taste. You can also use pre-cooked,shelled and de-veined shrimp, but cook garlic slightly longer and toss shrimp only enough to heat through.
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Country Bread and Cured Spanish Ham

Per person:
2 slices good quality bread
1 tomato, cut in half
Spanish olive oil
thinly sliced serrano ham

Rub tomato over the bread, trying to get as much pulp as possible Sprinkle with some of the olive oil and
arrange ham on top.
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Pinchitos Morunos ( Moorish Kabobs)

Marinating spices ( up to 1 lb. of meat)
1/2 tsp. thyme
1 tsp. cumin
1/2 tsp paprika
1 bay leaf crumbled
1 Tbsp. chopped parsley
1 tsp. crushed red pepper
1/2 Cup Spanish olive oil
3 - 5 pieces cubed pork shoulder per person.

Rub the meat with the marinating spices and the olive oil, Cover and marinate a few hours or overnight in
the refrigerator. Place the meat on skewers and grill or griddle over high heat until just done.
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Escalivada

Roasted vegetable salad
2 green peppers
2 red peppers
1 eggplant, peeled and thinly sliced
2 shallots
2 tomatoes
3/4 Cup Spanish olive oil
1/4 Cup sherry wine vinegar
12 slices country bread, toasted
Roast all the vegetables in a 350 oven for about 1 hour.
Peel and seed the peppers and tomatoes

Cut all the vegetables into strips and mix with the olive oil and vinegar. Season with sea salt.
Chill and marinate for at least 6 hours and serve on the toast.
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Champinones a la Plancha ( Grilled Mushrooms )

per person

6 - 8 mushrooms, stems removed
1 garlic clove, chopped
Spanish olive oil
1 Tbsp. chopped parsley

Salt the mushrooms and lightly coat with olive oil Cook in a heavy skillet over high heat until done (about 3 min. per side) sprinkle with garlic, olive oil and parsley and serve on a plate or with toothpicks.
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Spiced Chorizo Sausage with Figs

This dish features an intriguing blend of spicy, sweet and sour flavors.

4 chorizo sausages (1 lb) cut into 1 inch pieces
8-10 dried figs, halved
1 small onion, halved and thinly sliced
1 Tbsp olive oil
1/2 cup red wine
1/4 cup sugar
1/2 cup red wine vinegar
1 stick cinnamon
* pinch ground cloves

Heat the oil in a skillet and lightly brown the chorizo. Add remaining ingredients and gently simmer 30 minutes. Note: This dish can be made in advance and preheated

      just before serving.
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Tortillitas de Camarones (Shrimp Cakes)

1/2 cup flour
2 large eggs
5 tbsp. water
1 buch of scallions, finely chopped
2 tbsp. parsley,finely chopped
1/2 lb. shelled small shrimp
salt, pepper and paprika to taste
olive oil for frying
 

Mix the flour and the eggs in a bowl. Add water and stir into a smooth batter. Add scallions, parsley and shrimp. Season with salt, pepper and paprika. Let stand to rest for half an houror more.Heat olive oil in a frying pan. Spoon in about 2 tablespoonsof batter at a time, flatten with the back of the spoon into a thin pancake. Fry on each side until golden. Serve immediately.
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Spanish Tomato Toast

sourdough
olive oil
1 clove of garlic
1 very ripe tomato
salt

Slice bread thickly, add some olive oil and grill or fry the bread until crisp. Turn once. As soon as you remove
the bread from the heat cut the clove of garlic and rub over while the bread's still hot. Take a very ripe tomato,
crush it all over the top and then add a sprinkling of saltand a little extra olive oil.
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Spanish Sausage and Capsicum

1 Chorizo sausage
olive oil
1 green capsicum
sherry vinegar
continental parsley, roughly chopped

Chop sausage into bite size chunks. Put olive oil into a frypan and fry sausage on high heat, letting the fat
from the sausage come out into the oil. Cut the green capsicum into bite size squares. Turn the sausage and
add the capsicum to the pan. Add a splash of good vinegar and the parsley and then give everything a final
toss. Skewer pieces of sausage and capsicum with toothpicks,put onto a warm plate and serve.
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Potato,vegetable, and tuna salad (Ensaladilla Rusa)

1 pound red salad potatoes
3 ounces light tuna meat,flaked
1-1/2 teaspoons red wine vinegar
2 teaspoons grated onion
1 clove garlic, mashed to paste or put through a garlic press
1 tablespoon minced parsley
1 teaspoon very small capers
2 tablespoons chopped dill or cornichon pickle
1 tablespoon diced pimiento ,home prepared (red bell peppers cut in strips roosted with olive oil, salt,
      anchovies until slightly brown)  or imported.
2 Hard boiled eggs,coarsely chopped
3 tablespoons cooked peas
3 tablespoons, chopped cooked carrots
salt
1/2 cup mayonnaise

Boil potatoes in salted water until tender, Cool ,peel, and dice.  In a bowl, combine the tuna,vinegar, onion, garlic, parsley, capers, pickle, and pimiento.  Add the potatoes,eggs, peas, and carrots.  Salt to taste, let sit for 30 minutes.  Fold the mayonnaise gently into the mixture.  Arrange in a smooth mount on a dish anddecorate with strips of pimiento.
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Potatoes in garlic mayonnaise (potatoes Aioli )

3/4 pound of salad potatoes
1/2 cup mayonnaise
3 cloves garlic, mashed to a paste or  put through a garlic press
2 tablespoons minced parsley
Salt

Boil potatoes in salt water until tender, peel and cut into 3/4 inch chunks In a bowl, combine mayonnaise, garlic, and parsley, Mayonnaise should be a little tine, dilute with lemon juice or soft vinegar if necessary. Fold in gently the potatoes, season with salt to taste,serve at room temperature.
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Home-style meatballs (Albondigas Caseras )

1/2 pound ground beef
1 pound ground veal
1/2 pound ground pork
3/4 cup bread crumbs
5 cloves garlic, minced
2 eggs
1/2 teaspoons ground nutmeg
2 teaspoons salt
3/4 teaspoons freshly ground pepper
Flour for dusting
3 tablespoons of olive oil
1 medium onion, coarsely chopped
1 green pepper,cut in 1/4 inch strips
1 small tomato, skinned and coarsely chopped
1/2 cup dry white wine
3/4 cup chicken broth
Salt
Freshly ground pepper

In a bowl, combine the beef, veal, and pork with bread crumbs, 4 cloves of garlic, the eggs, nutmeg, salt, and pepper.  Form into cocktail-size meatballs, Dust with flour.  Saute the meatball in a casserole with oil until well browned on all sides Add the onion, the remaining clove of garlic, and the green pepper and cook until onion is wilted.  Add the tomato, wine, broth, salt and pepper.  Cover and simmer for 45 minutes.
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Spanish Potato Omelet (Tortilla a la Espanola )

1 Cup olive oil
4 Large potatoes, peeled and cup into 1/8 inch slices
1 Large onion, thinly sliced
Course salt
4 large eggs

Heat the oil in a 8-9 inch skillet ,add the slices of potato one at a time to avoid sticking together. Alternate layers of potatoes with layers of onions. Cook slowly over medium heat, turning the potatoes until tender ,not brown.  Drain potatoes in a colander,save oil. Make sure skillet is very clean for later use. In a bowl, beat eggs with a fork until slightly foamy. Salt to taste.  Add the potatoes, press down to cover potatoes completely with egg Return to skillet, heat 2 tablespoons of saved oil until smoking point.  Add the mixture, spread it out rapidly, lower the temperature
to medium-high.  Shake the pan often to avoid sticking.When the bottom is brown, cover the skillet with a plate,
turn skillet up-side down, remove tortilla, slide off plate with uncooked side down into skillet and cook the other
side, Turn several times until cooked
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Fish Fillets with Mojo Verde

Mojo Verde

Makes about 2 cups

4 cloves garlic
1 cup fresh cilantro leaves
1 medium green bell pepper, stemmed and seeded
1/2 cup olive oil
2 Tablespoons red wine vinegar
salt & pepper to taste

In a blender or food processor, whirl the garlic with the cilantro until it forms a paste, carefully pushing the
solids down with a rubber spatula. Cut the bell pepper into small pieces; add to the blender with the olive oil
and vinegar and whirl until smooth. Season with salt & pepper. Let rest for 30 minutes before serving. Will keep
for several hours, but turns gray if kept overnight.
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Sauced Oysters

24 large fresh oysters in half shell
1/3 cup fresh lemon juice
1/3 cup fresh lime juice
1 Tbsp orange juice
1/2 tsp dried oregano
1/4 tsp dried marjoram
3 black peppercorns
2 cloves garlic
1 bay leaf
1/3 cup olive oil
1/3 cup dry white wine
6 canned small chilies, finely chopped
1 onion, peeled and finely chopped
1 Tbsp chopped fresh parsley
1 Tbsp chopped fresh coriander
* crushed ice

Remove the oysters from their shells and set aside. Clean shells and reserve. Place lemon, lime and orange
juices, oregano, marjoram, peppercorns and garlic in a saucepan and gently bring to the boil. Remove from heat
immediately and cool slightly.  Heat oil in a frypan andlightly saute oysters. Drain on absorbent paper. Combine
wine, chilies and onion in a bowl. Add warm lemon and lime mixture and oysters, and stir gently. Cover and allow to
marinate in the refrigerator for 3 hours or overnight.
To serve: Spoon oyster mixture into reserved shells, sprinklewith parsley and coriander and place shells on a bed of crushed ice.
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Marinated Green and Black Olives

1 cup whole black olives
1 cup whole green olives
2 cloves garlic, crushed
1 tsp ground cumin
1/2 tsp crushed chili flakes
2 tsp grated lemon zest
2 tsp dried oregano
* olive oil

Combine all the ingredients except olive oil, in a bowl. Add enough olive oil to cover olives. Toss well to
continue. Cover and refrigerate for at least one day. Bring to room temperature before serving.
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Roasted Almonds with Cayenne and Cumin

These Spanish Style almonds pack a pleasantly spicy punch

2 cups whole blanched almonds
1/2 tsp cayenne
1/2 tsp paprika
1 tsp cumin
2 Tbsp melted butter
2 Tbsp olive oil
1 Tbsp sea salt

Preheated oven to 300F. Toss almonds with the other ingredients. Place in a single layer on a baking sheet.
Roast almonds until golden brown, about 15 to 20 minutes. Allow to cool before serving. Makes 2 cups
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Shrimp in Green Sauce

1½ Pounds small shrimp
2  Cups water
2  Peppercorns
1  Bay leaf
1  Sprig fresh parsley
¼  Teaspoon dried oregano
¼  Cup all purpose flour
   Salt and pepper to taste
3  Tablespoons olive oil
Process

Combine the shelled shrimp in the water with the peppercorns, bay leaf, parsley and oregano and simmer for about 20 minutes.Strain through a sieve reserving ¾ cup liquid. Sprinkle the shrimp with the flour, salt & pepper and
sauté in the oil until pink, about 2 minutes.

Green Sauce

1  Cup fresh parsley
3  Cloves garlic
¼  Teaspoon salt
¼  Cup dry white wine
3  Tablespoons olive oil
3  Tablespoons finely chopped onion
1½ Tablespoons all purpose flour

In a food processor combine parsley, garlic and salt until smooth. With machine running add reserved broth and wine. In a sauté pan add the 3 tablespoons oil, stir in onion and cook until soft. Add the flour and continue to stir
until smooth. Gradually add sauce to pan and continue to cook until thickened. Add shrimp. Makes 4-6 servings
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Garlic Mushrooms

PREP AND COOK TIME: About 20 minutes
NOTES: If making up to 6 hours ahead, keep at room temperature.
MAKES: 12 appetizer servings

1 tablespoon olive oil
1 tablespoon chopped garlic
1 pound mushrooms (11/2- to 2-in.- wide caps), rinsed and drained
3 tablespoons dry sherry
1/4 teaspoon hot chili flakes
1 tablespoon chopped parsley
Salt and pepper

In a 10- to 12-inch frying pan over high heat, stir oil, garlic, and mushrooms until garlic is limp, about 2 minutes.
Add sherry and chili flakes; cover and simmer over medium-highheat, stirring occasionally, until most of the liquid is evaporated and mushrooms are browned, 7 to 10 minutes. Stir in parsley. Add salt and pepper to taste. Serve hot or at room temperature.
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Grilled Sausage Tapas

Serves: 6

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
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Tapas

Serves: 10

1/3   cup  finely chopped shallots
1     teaspoon  minced garlic
1     to 2 tablespoons olive oil
3/4   pound  mixed fresh mushrooms, thinly sliced -- See Note
2     tablespoons  dry sherry or Madeira
1/2   teaspoon  salt
1     tablespoon  finely chopped fresh thyme or 1 tsp dried
5     English muffins, split and lightly toasted
12    ounces  mascarpone or cream cheese -- softened

      Almond-Garlic Streusel
1         English muffin
2 1/2     teaspoons  olive oil
3         cloves  garlic -- minced
1/4       teaspoon  freshly ground black pepper
1/4       cup  chopped slivered almonds

Cook shallot and garlic in oil over medium-high heat, stirring constantly until tender. Add mushrooms, sherry,
and salt; cook, stirring constantly, 10 to 12 minutes or until mushrooms are tender. Stir in thyme, and cook
until most of liquid evaporates. Spread muffins with cheese; top evenly with mushroom mixture. Place muffins
on a baking sheet. Bake at 350 degrees for 5 minutes or until thoroughly heated. Remove appetizers from oven,
and spoon Almond-Garlic Streusel evenly over mushroom mixture. Garnish, if desired.

Note: You may substitute button, crimini, oyster, and/or shitake mushrooms for mixed fresh mushrooms.

Almond-Garlic Streusel: Place English muffin in container ofan electric blender; process until fine crumbs. Combine crumbs,olive oil, and remaining ingredients in a large skillet; cook over medium-high heat 3 to 5 minutes or until crumbs and almonds are golden. Spread on a paper plate or paper towel to cool. Makes 1 cup.
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Spanish Sardines

2       small tins    sardines in spring water
1                     green onion, chopped
1/2                  green capsicum
1/2                  red capsicum
black pepper
salt
sherry vinegar or dry white wine
olive oil
sourdough, thinly sliced
Spanish smoked paprika

Drain the sardines. Put chopped onion and capsicum into a glass bowl. Add black pepper, salt, sherry vinegar and olive oil. Stir. Lay drained sardines onto a plate and sprinkle over the marinade. Coverthe plate with plastic and put in the fridge for about two hours to let the flavours meld. Grill slices of bread until crispy, then place the sardines
with the marinade onto the bread. Drizzle leftover marinade on top. Sprinkle with paprika, add garnish and serve.
(Note: the Spanish smoked paprika is very strong, so use a very light sprinkle - far less than you would salt.)
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Swiss And Bacon Canapes

1/4         Pound  Swiss Cheese
4             Slices  Bacon, Crisply Cooked And Crumbled
1/3           Cup  Evaporated Milk
1           Teaspoon  Worcestershire Sauce
Dash  Pepper
26                    Bread Rounds

Assemble and attach rotor slicer/shredder using fine shreddercone (no 1) Turn to speed 4 and shred swiss cheese into bowl. Add bacon, evaporated milk, worcestershire sauce, and pepper. Attach bowl and flat beater. Turn to speed 6 and beat 30 seconds. Top each bread round with teaspoon of cheese mixture and place on greased baking sheets. Bake at 400 F for 8 to 10 minutes or until lightly browned. Serve immediately.
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Seasoned Pork Cubes with Sherry Dipping Sauce

¾   Cup olive oil
2   Tablespoons finely chopped fresh parsley
1   Teaspoon red pepper flakes
2   Cloves garlic, crushed
½   Teaspoon ground cumin
½   Teaspoon ground coriander
½   Teaspoon cayenne
Salt and pepper to taste
1½   Pounds boneless pork, cut into finger-size cubes

Combine all ingredients to make marinade. Add pork, cover and refrigerate for 6 hours. Remove pork with a slotted spoon. Heat 1 tablespoon marianade in large skillet over medium-high heat. Add pork in batches and cook until meat is well browned and no longer pink.

Sherry Dipping Sauce

1   Tablespoon marinade
1   Teaspoon all purpose flour
½   Cup dry sweet sherry
¼   Cup water
Salt to taste

Heat marinade in a saucepan over low heat. Sprinkle with flour until sauce thickens. Add sherry, water and salt.
Makes about 70 cubes
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Spicy Sausage in Red Wine

    Pound hot, spicy sausage, cut into ¼ inch rounds
¼   Cup dry red wine
2   Tablespoons coarsely chopped fresh herbs
    Cloves garlic
    French bread cubes

Preheat oven to 450°. Place sausage slices on a shallow baking sheet. Pour, wine, herbs and garlic over sausage
and bake for 10 minutes. Serve hot with French bread cubes for soaking up sauce. Serves four
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Ceviche

2   Pounds scallops
4   Cups water
2½  Cups fresh lime juice
1   Large onion
2   Tablespoons tamari or light soy sauce
2   Large cucumbers, peeled, seeded and cut into half moons.
1   Yellow pepper
1   Bunch fresh dill, chopped
Salt and pepper to taste

Combine water, lime juice, onion and soy sauce to make a marinade.Add the scallops and refrigerate for about 30 minutes. Add the cucumbers, pepper, dill and salt & pepper and serve. Makes 10 three ounce servings
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Marinated Chick Peas

¼   Cup olive oil
3   Tablespoons balsamic vinegar
3   Cloves garlic
2   Tablespoons minced fresh thyme
1   Tablespoon capers
Salt and pepper to taste
1   Hard boiled egg, chopped
1   15 ounce can chick peas, rinsed and drained

Blend the oil and vinegar, garlic, thyme, capers and the salt & pepper. Add the egg and chick peas. Cover and
refrigerate overnight and serve at room temperature. Makes two cups
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Aceitunas a la Sevillana

One 7-ounce jar green Spanish olives (preferably large), lightly crushed
1/2 teaspoon ground cumin
1-1/2 teaspoons fresh oregano
1 teaspoon fresh rosemary
1 teaspoon fresh thyme
1/2 teapsoon dried thyme
2 bay leaves
1/2 teaspoon fennel seed
1-1/2 to 2 teaspoons crushed red pepper
4 cloves garlic, lightly crushed and peeled
4 tablespoons vinegar
4 anchovy fillets

Place the olives in a glass jar to make sure they fit. Placethe olives in a bowl. Add all the other dry ingredients,
and mix thoroughly. Fill the jar with the olives, then add the vinegar and water. Shake well and marinate at room
temperature for several days. They will keep for weeks in the refrigerator, but they should be brought to room
temperature before serving.
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Meatballs in Saffron-Almond Sauce

14oz/400 g ground beef
14oz/400 g ground pork
2 oz/50 g stale bread, without crusts (2 slices)
1 clove garlic, minced
3 tbsp minced onion
2 tbsp chopped parsley
1/2 tsp salt
freshly grated nutmeg
1 egg, beaten
flour
1/3 cup/100 ml olive oil

40 almonds, blanched and skinned
1 slice bread (1 oz/25 g)
3 tbsp olive oil
10 peppercorns
1/2 tsp saffron
1 clove
1/2 tsp salt
2/3 cup/150 ml white wine
1 cup/250 ml meat or chicken stock
lemon juice
chopped parsley
slivered fried almonds
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