Monday, March 3, 2014

Tapas Time

Tapas Recipes
Cumin and Lemon Cream Cheese Stuffed Dates in Puff Pastry
Take an 8 oz container of cream cheese at room temperature, add the zest of a lemon and the juice from the same lemon.  Add a half tablespoon cumin and mix well.  Take 24 dates and remove the pit.  Stuff with about a tablespoon of the cheese mixture.  Thaw your puff pastry and then cut each sheet into twelve pieces.  Take each piece and wrap around a stuffed date.  Place on baking sheet and brush with beaten egg.  Bake in hot, (450) oven until well browned, about 15 minutes.
Chorizo Stuffed Rolls
Brown a pound or so of good chorizo in a large skillet in a tablespoon olive oil over medium heat.  When it changes color and loses the redness, add a cup diced onion and pepper.  Cook another 4 to 5 minutes.  Allow to cool slightly.  Take some regular whole wheat bread dough and pinch off a golf ball sized piece.  Flatten into about a 3 inch circle, place in the palm of your hand.  Add a heaping spoonful of the chorizo mix into the middle, then fold the edges up and around the filling, seal by pinching the edges together.  Place on a baking sheet and cover, allow to double in size.  Brush with beaten egg and bake at 400 for about 20 minutes.
Chorizo and Dates
This fabulous dish is unbelievable tasty.  And simple.  Make some small patties about 2 inches in diameter and 1/2 inch thick.  Fry in olive oil until browned, set on paper towel to drain.  In a clean skillet, heat a tablespoon butter and throw in as many date halves as you have chorizo patties.  Cook for a minute or so, then toss in 1/4 teaspoon ground cloves, 1/4 teaspoon cumin, and 1/2 teaspoon cayenne.  Toss together well and allow to cook until starting to brown.  Drizzle with just a touch of honey and stir again.  Place one date atop each chorizo piece and garnish with sliced chives.
Mushrooms and Bread 
Take a half pound of mushrooms and slice relatively thinly.  Cook in about 3 tablespoons olive oil with a half teaspoon good sea salt until they lose their moisture and begin to brown.  Add a little red wine, or sherry is better, and cook until the liquid is absorbed.  Remove from heat.  Take some good french or italian bread and slice into 1/2 inch slices.  Spread with garlic aioli and then top with mushrooms.  Place under broiler and broil until the aioli is bubbling, remove and serve hot.
In a blender, blend 4 roasted garlic cloves, a pinch sea salt, a big pinch cayenne, a tablespoon good wine vinegar, a teaspoon lemon juice and 2 egg yolks until well blended.  Drizzle in slowly 1 cup olive oil.  When emulsified and all the oil is incorporated, turn off blender and scrape the stuff out into a jar. 

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