Entertain with Tapas

One of my favorite things to do is tapas, they are small, fun and a great vehicle for any cuisine.   Tapas are from Spain where my family is from, we used to always go out for tapas around 7pm and it really is an experience you must try when you go to Spain. 

Tapas are the name of a wide variety of appetizers, or snacks, always eaten with wine or beer. They may be cold or hot (such as tortilla espanola, jamon serrano and manchego cheese, etc.
  

Tapas are a bar concept you find tapas in bars only restaurants don’t offer a tapas on their menu unless the restaurant has a bar then they serve you a tapas menu there. The reason they are called tapas is because bars used to serve you a small plate of whatever they cooked that day with your drink.  They would place it on top of your beer, or wine like a lid, tapa.  It was traditionally free, now days you can only find free tapas in certain cities like Almeria, Granada, etc.  Not in Madrid or Barcelona. 

The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. 

Chef Jose Andres was the first Spanish chef to bring awarenes about tapas in America, he opened a restaurant in Washington D.C called Jaleo.  This is an authentic Spanish bar offering a wide range of Tapas, its delicious.

Let's cook some tapas!!  Ole!!!  con pasion!!!

 Gazpacho Shots                                                    

Miss These

Serves 6-8

For the soup:
1 cucumber, peeled, seeded and chopped
1/2 green bell pepper, seeded and diced

1 red bell pepper, seeded and diced
3 pounds ripe plum tomatoes, diced
2 garlic cloves, peeled
1/2 cup sherry vinegar
¾ cup Spanish extra-virgin olive oil

2 cups of water

For the garnish:
2 1 inch-thick slices rustic bread
¼ cup Spanish extra-virgin olive oil
½ cucumber, diced
½ green bell pepper, seeded and diced
½ red bell pepper, seeded and diced
Sea salt to taste

To make the soup, combine the cucumbers, peppers, tomatoes, garlic, vinegar, sherry, olive oil and 2 cups of water in a food processor or blender. Puree the ingredients until everything is well blended into a thick pink liquid. Pour the gazpacho through a medium-hole strainer into a pitcher. Refrigerate for about 30 minutes.

For the garnish: Preheat oven to 400 F. Cut the bread into 1-inch cubes and toss in a mixing bowl with 2 tablespoons of the olive oil. Spread the bread on a baking sheet and bake on the middle rack until golden brown, about 7 minutes. Set the croutons aside to cool.

To serve, pour the chilled soup into cups or bowls. Top with croutons, cucumbers and peppers. Sprinkle with salt and drizzle with the remaining 2 tablespoons of olive oil.

Puff Pastry with Caramelized Onion and Manchego Cheese

Serves 10

1 Box of store bought puff pastry

2 sweet onions (cut in Julienne)

3 tablespoons of sherry wine Vinager (Jerez is best)

4 tablespoons of olive oil

8oz of Manchego Cheese (grated)

3 tablespoons of melted butter

Salt to taste

Preparation:

Preheat oven at 400 F

Thaw puff pastry according to package instructions.  Cut puff patry into 8 squares brush it with melted butter and make vent holes with a fork.     Place squares on on a sheet pan lined with parchment paper and place another parchment paper on to and press down with another sheet pan, or any other ovenproof container that will weigh it down.   Cook for 14-15 min.

While puff pastry is baking cut the onion in Julienne (thin lengthwise cut) and cook in a sautee pan with the olive oil and salt.   Once the puff pastry is baked remove from oven and let it cool.

Cook onions in medium low heat for abou 35-40 min until they turn golden to dark brown.  1/2 way through the cooking process add the sherry vinager and you may need to add a bit more oil if its too dry.   Once they turn dark brown they are done.

Add onions to the puff pastry and top with the cheese and enjoy!

Gambas al ajillo (Garlic Shrimp)

Serves 4                                                                               

4 tablespoons of Spanish extra-virgin olive oil
6 garlic cloves, thinly sliced
20 large shrimps (about 1 pound)
           

1 teaspoon brandy
1 teaspoon chopped parsley
Salt to taste

In a medium sauté pan, heat the olive oil over a medium-to-high flame. Sauté the garlic cloves until browned, about 2 minutes.

Add the shrimp along with the chili pepper. Cook for 2 minutes. Turn over the shrimp and sauté for another 2 minutes. Pour in the brandy and cook for another minute. Sprinkle with the parsley, add salt to taste, and serve.

I hope you enjoy these recipes on your next get together pair it with some cava wine for some sparkling fun!!

  Have a Delicious day and happy cooking!  Xoxo, Chef Adriana