Archive for the ‘Tapas’ Category

Cooking Club – Tapas

19 Jan

As if to start the new year off right, the Millers’ hosted this month’s Cooking Club with Jason choosing th excellent theme of tapas. Big things come in small packages, especially well seasoned small packages it seems; this entire theme would be better labeled as “TAPAS!” as every dish was an explosion of tasty Spanish flavors.

Here’s the rundown on the delightful dishes sent from the gods to destroy any remaining diet-based new years resolutions.

Red Onion and Orange Salad – Desiree
Flank Steak Bites – Greg
Chicken with Garlic and Ribs- Jason
Spanish Tortilla with Chorizo and Scallions – Paul
Dates Wrapped in Bacon with Marcona Almonds – Jeanette
Patatas Bravas – John
Rustic Bread with Dark Chocolate, Olive Oil and Salt – Jessica
And a delicious variety of Spanish wines (and Three Buck Chuck for backup!) – Jessica

Whoever came up with the original/ancient idea behind “Dates Wrapped in Bacon with Marcona Almonds” must have made some form of culinary Faustian Pact. Personally, I consider it a soul extremely well spent.

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Spanish Tortilla with Chorizo and Scallions

01 Jan

Brought to us by Paul

6 tbs olive oil
1.5 lbs Yukon Gold potatoes, cut crosswise into 1/8 inch slices
1 small onion, halved and sliced thin
1 tsp salt
1/4 tsp black pepper
8 large eggs
4 oz Spanish-style chorizo (browned in 2 tbs oil)
4 thinly sliced scallions

1. Toss 4 tablespoon oil, potatoes, onion, 1/2 teaspoon salt, and pepper in large bowl until potato slices are thoroughly separated and coated in oil.  Heat 2 tablespoons oil in 10-inch nonstick skillet over medium-high heat until shimmering.  Reduce heat to medium-low, add potato mixture to skillet, and set bowl aside without washing.  Cover and cook, stirring with rubber spatula every 5 minutes, until potatoes offer no resistance when poked with tip of paring knife, 22 to 28 minutes.
2. Meanwhile, whisk eggs and remaining 1/2 teaspoon salt in reserved bowl until just combined.  Using rubber spatula, fold hot potato mixture, chorizo and scallions into eggs until combined, making sure to scrape all potato mixture out of skillet.  Return skillet to medium-high heat, add remaining rteaspoon oil, and heat until just beginning to smoke.  Add egg-potato mixture and cook, shaking pan and folding mixture constantly for 15 seconds.  Smooth top of mixture with rubber spatula.  Reduce heat to medium, cover, and cook, gently shaking pan every 30 seconds until bottom is golden brown and top is lightly set, about 2 minutes.
3. Using rubber spatula, loosen tortilla from pan, shaking back and forth until tortilla slides around freely in pan.  Slide tortilla onto large plate.  Invert tortilla onto second large plate and slide it browned-side up back into skillet.  Tuck edges of tortilla into skillet with rubber spatula. Return pan to medium heat and continue to cook, gently shaking pan every 30 seconds., until second side is golden brown, about 2 minutes longer.  Slide tortilla onto cutting board or servicng plate and allow to cool at least 15 minutes.  Cut tortilla into cubes or wedges and service with Garlic Mayonnaise.

Garlic Mayonnaise

2 large egg yolks
2 tsp Dijon mustard
2 tsp juice from 1 lemon
1 medium garlic clove, minced or pressed
3/4 cup vegetable oil
1 tbs water
1/4 cup olive oil
1/2 tsp salt
1/4 tsp black pepper

Process yolks, mustard, lemon juice, and  garlic in food processor until combined, about 10 seconds.  With machine running, slowly drizzle in vegetable oil, about 1 minutes.  Transfer mixture to medium bowl and whisk in water.  Whisking constantly, slowly drizzle in olive oil, about 30 seconds.   Whisk in salt and pepper.

NOTE: I use a lot less oil in making this mayonnaise, as the amount of oil specified produces a more fluid dressing than I like.  Basically, add oil until you get dressing about 1 step more fluid than you like (it will firm up when refrigerated)


Patatas Bravas

01 Jan

Brought to us by John

3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil , for frying

The Brava Sauce

In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

The Potatoes

Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.

Serves 4

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