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Archive for the ‘Tapas’ Category

Flank Steak Bites

01 Jan

Brought to us by Greg

2lbs flank steak
1tsp salt
½ cup packed fresh cilantro leaves
5 garlic cloves
3 shallots
1 jalapeno, including seeds
½ tsp cumin
1 lime for it’s juice
~ vegetable oil as required
½ tsp pepper
½ tsp sugar

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Cut the flank steak into strips along the grain, about 2 -3 inches wide

Poke the steak with a fork many times on each side to allow paste to soak in

Sprinkle salt evenly onto both sides of steak and rub it in

Prepare the paste: put cilantro, garlic, shallots, jalapeno, cumin and lime juice into a small food processor. Add oil as needed and puree it until smooth and spread-able

Coat steak with the paste, cover and place into frig for at least a half hour

Prepare a pan with oil on high heat

Scrape most of the paste from the steak, sprinkle it with the pepper and sugar, and fry in the oil – the goal is to brown the outside without overcooking the inside

Transfer to cutting board and slice into small strips across the grain

I’ve found in the 2 times I’ve done this that:
1) It’s better to leave some paste on the outside of the steak, it browns up and gets a little crispy and tastes great
2) Frying it in oil is better than putting it on the grill since the heat in the pan is so much more direct and quickly browns the outside (and the steak is pretty thin)
3) It makes for good tacos.

 
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Posted in Main Dishes, Tapas

 

Dates Wrapped in Bacon with Marcona Almonds

01 Jan

Brought to us by Jeanette

1/2 pound large Medjool dates, carefully pitted
1/2 cup Marcona almonds (substitution: blanched almonds)
1/2 pound Valdeon cheese (substitution: Maytag or Stilton)
1/2 pound sliced bacon, each slice cut in 1/2 (roughly 4-inch lengths)
6 cups canola oil
Special equipment: 6- inch bamboo skewers

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Heat canola oil in a large, heavy-bottomed pot to 475 degrees F.

Split each date in half and stuff with 1 almond and 1/2 teaspoon of Valdeon cheese, and close carefully.

Lay a strip of bacon on a cutting board, place a stuffed date at the bottom of the bacon, and wrap with the bacon, making sure to pull the bacon tightly towards you while rolling.

Add 3 dates onto each skewer.

Carefully submerge the skewers one by one in the oil and fry until golden, about 1 minute.

Remove to a plate lined with paper towels and allow to cool for a few minutes before serving.

Here’s a video of the process.

Serves 4-6.

Source: FoodNetwork

 
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Posted in Appetizers, Tapas

 

Red Onion and Orange Salad

01 Jan

Brought to us by Desiree

This popular and colorful salad lends a festive note to any tapas table, and is featured in many tapas bar throughout Spain. Some versions omit the red onion, or replace the raspberry vinegar with lemon juice. No matter which variation is served, however, this salad is tangy and refreshing on a hot summer day, and should always be served chilled.

  • Serves 4
  • 15 minutes preparation
  • Difficulty: easy

Ingredients

  • 4 ripe medium oranges, peeled
  • 1 small red onion, sliced fine
  • 2 tablespoons raspberry vinegar (I substituted with the above-mentioned lemon juice)
  • 6 tablespoons extra-virgin olive oil
  • Salt and freshly ground pepper
  • 4 tablespoons golden raisins, covered for 20 minutes in hot water, then drained
  • 20 black olives, pitted
  • 2 tablespoons sunflower seeds
  • 2 tablespoons almonds, blanched and chopped fine
  • Springs of fresh mint, to garnish

Preparation

Remove the white pith from the oranges and cut the fruit crosswise into 1/4 inch slices.

Arrange on a serving platter and scatter over the sliced red onion.

In a small bowl, whisk together the vinegar, olive oil, salt, and pepper.

Spoon this dressing over the onion and oranges.

Sprinkle with the raisins, olives, sunflower seeds, and almonds.

Garnish with mint springs and serve chilled.

Source: TapasRecipes.com

 
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Posted in Salads, Tapas

 
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