Tapas: Small plates bring big flavor

Baby Beets, Cucumbers and Feta Pintxos

Note: If you cannot find baby beets, use small beets. To make a vinegar reduction, simply simmer the moscatel vinegar until reduced by half.

Ingredients
• 8 baby beets, 1 to 1 1/2-inches in diameter
• Kosher salt, freshly ground pepper
• 8 squares feta cheese, cut 3/4-inch square and 1/2-inch thick
• 8 pitted Kalamata olives
• 8 squares peeled English cucumber, cut 3/4-inch square and  1/2-inch thick
• Extra-virgin olive oil and moscatel vinegar reduction, for drizzling

Instructions
Preheat oven to 400 degrees. Trim the stems of the unpeeled beets, leaving 1/2 inch intact. Sprinkle with salt and pepper. Place them in a baking pan with 1/4 cup water. Roast for 30 minutes, or until just tender when pierced with a knife. Transfer to a bowl of cold water. When they are cool enough to handle, top and tail them and slip off the skins. (Note: If you are using small beets, cut them into squares, as you did the feta and cucumber.)
Thread each of 8 skewers with a beet, a feta square, an olive and a cucumber square. Arrange on a small platter. Drizzle with olive oil and vinegar reduction. Sprinkle with salt and pepper.
Makes 8
— Gerald Hirigoyen, “Pintxos”

Albondigas with Wine Sauce

Ingredients
Meatballs:
• Olive oil
• 1/4 cup onion, minced
• 2 cloves garlic, minced
• 1/2 pound each ground beef and pork
• 3 tablespoons fresh, flat-leaf parsley, minced
• 1 large egg, lightly beaten
• 2 slices country bread, crusts removed, soaked in water, squeezed dry
• 1/2 teaspoon freshly grated nutmeg
• 1 teaspoon cumin
• Salt, pepper
• 1/2 cup all-purpose flour
Wine Sauce:
• 2 cloves garlic, minced
• 2 tablespoons chopped, blanched almonds
• 2 tablespoons fresh, flat-leaf parsley, minced
• 1/2 teaspoon sweet paprika
• A few saffron threads, warmed and crushed
• 2 tablespoons olive oil
• 1/2 cup minced onion
• 1/2 cup dry white wine, dry fino or amontillado sherry
• 2/3 cup chicken broth

Instructions
Meatballs: Saute the onion and garlic in a little olive oil, stirring occasionally, until softened, about 3 minutes.
Combine ground meats, parsley, egg, softened bread, spices, salt, pepper and onion mixture. Mix well. Fry a nugget of the mixture, taste and adjust seasoning.
Shape mixture into 1-inch meatballs. Spread flour in a shallow bowl. Roll meatballs in flour, coating evenly and shaking off the excess.
In a large frying pan, heat 3 tablespoons olive oil over medium-high heat. Working in batches, sear meatballs, turning as needed, until golden brown on all sides, about 5 minutes.
For the wine sauce: combine the garlic, almonds, parsley, paprika, saffron, a pinch or two of salt and a few grinds of pepper in a food processor; process until finely ground into a “picada.”
In a large frying pan, heat 2 tablespoons oil over medium heat. Add onion and cook, stirring occasionally, until softened. Add wine and broth; bring to a simmer. Add meatballs, reduce heat, cover and simmer until cooked through, 8 to 10 minutes more. Add the picada and cook a few minutes more.
Serves 8
— Joyce Goldstein, “Tapas: Sensational Small Plates from Spain”

Grilled Chorizo Kebabs with Cherries

Note: This recipe works equally well with fresh figs or apricots.

Ingredients
• 12 ounces cooking chorizo, cut into 1/2-inch circles
• 1/2 pound cherries, pitted
• 1 large red onion or bell pepper, cut into 1-inch squares
• Olive oil

Instructions
Preheat grill.
Skewer the ingredients together, alternating between the chorizo, fruit and onion. Place in a grill-safe pan. Drizzle with olive oil.
Grill over medium-high heat for about 10 minutes, rotating the skewers periodically.
Serves 4
— Matchbox Wine and Tienda.com

This entry was posted in Food, Recipes, Uncategorized and tagged , . Bookmark the permalink. Post a comment

Post a Comment

You must be logged in to post a comment.

We reserve the right to remove any content at any time from this Community, including without limitation if it violates the Community Rules. We ask that you report content that you in good faith believe violates the above rules by clicking the Flag link next to the offending comment or fill out this form.
  • Categories

  • Archives