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Archive for the ‘Tapas’ Category

Chicken with Garlic

01 Jan

Brought to us by Jason

10 garlic cloves
¼ cup Spanish Extra Virgin Olive Oil
12 chicken wings, cut in half at the joint
3 sprigs fresh thyme
1 bay leaf
¼ cup Spanish Manzanilla sherry
¼ cup chicken stock
Salt to taste
Black pepper to taste

—

Split open the garlic cloves by placing them on a cutting board and pressing down hard with the base of your hand or with the flat side of a knife.

Heat the olive oil in a large sauté pan over a medium flame, add the garlic, and sauté until it is lightly browned, about 3-4 minutes.

Add the chicken wings and sauté until browned on all sides, 5 minutes.

Add the thyme, bay leaf, and sherry. Stir the mixture well so the oil and sherry emulsify, and simmer for 1 minute.

Add the chicken stock and cook for 1 more minute. Add salt and pepper to taste and serve.

Source: “Tapas: A Taste of Spain in America” by José André’s with Richard Wolffe

 
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Posted in Appetizers, Tapas

 

Rustic Bread with Dark Chocolate, Olive Oil and Salt

01 Jan

Brought to us by Jessica

4 (1/2-inch-thick) slices rustic bread (I used french)
4 ounces dark chocolate (I used Scharfenberger, both a milk dark and a dark)
4 tablespoons extra-virgin olive oil
Sea salt to taste

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Preheat oven to 200 degrees. Toast the slices of bread in a toaster until tan.

Using a knife, chop the chocolate into small pieces. Scatter them over the toasted bread, place on a foil-covered baking sheet and place in the oven until the chocolate melts, about 5 minutes.

Drizzle with the olive oil, sprinkle with salt and serve.

Source: “Tapas: A Taste of Spain in America” by José André’s with Richard Wolffe

 
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Posted in Desserts, Tapas

 

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

 
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