ISO: ISO Tapa recipes
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REC: Tapas Mushrooms
This is simple and very tasty.
* Exported from MasterCook II *
Tapas Mushrooms
Serving Size : 12
Categories : Appetizers Tried & True
Amount Measure Ingredient -- Preparation Method
3 Tablespoons Olive Oil
1 Teaspoon Garlic -- minced
1 Medium Onion -- sliced thin
1/3 Cup White Wine
1/2 Teaspoon Crushed Red Pepper
2 Cloves
2 Tablespoons Tomato Paste
1 1/2 Pounds Mushrooms -- cleaned
Cook first three ingredients in a small saucepan over medium heat until translucent, about 10 minutes. Add remaining ingredients, except mushrooms, and simmer for 30 minutes. Season with salt and pepper to taste. Pour over mushrooms, cover and chill overnight.
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This is simple and very tasty.
* Exported from MasterCook II *
Tapas Mushrooms
Serving Size : 12
Categories : Appetizers Tried & True
Amount Measure Ingredient -- Preparation Method
3 Tablespoons Olive Oil
1 Teaspoon Garlic -- minced
1 Medium Onion -- sliced thin
1/3 Cup White Wine
1/2 Teaspoon Crushed Red Pepper
2 Cloves
2 Tablespoons Tomato Paste
1 1/2 Pounds Mushrooms -- cleaned
Cook first three ingredients in a small saucepan over medium heat until translucent, about 10 minutes. Add remaining ingredients, except mushrooms, and simmer for 30 minutes. Season with salt and pepper to taste. Pour over mushrooms, cover and chill overnight.
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REC: Roasted Olives with Fennel and Lemon (from Randi@ Gail's)
I've made these numerous times, and they always disappear quickly.
* Exported from MasterCook II *
Roasted Olives With Fennel & Lemon
Recipe By : Randi/EPI Recipe Swap
Serving Size : 1
Categories : Appetizers Tried & True
Amount Measure Ingredient -- Preparation Method
8 Ounces Imported Black Olives
4 Cloves Garlic -- peeled
1/2 Lemon, Scrubbed -- thinly sliced
1 Teaspoon Fennel Seed -- cracked
1/4 Cup Olive Oil
Pinch Crushed Red Pepper
Preheat oven to 350°F. In an 8-inch baking pan, spread the olives, lemon and garlic. Drizzle with the olive oil and sprinkle with fennel seed and red pepper. Bake for 45 minutes, stirring the olives at least 3 times. It will keep in the fridge for a week.
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Serving Ideas : These are terrific nibbles!
NOTES : I've used kalamata olives, but a mix of different black olives would also work well.
I've made these numerous times, and they always disappear quickly.
* Exported from MasterCook II *
Roasted Olives With Fennel & Lemon
Recipe By : Randi/EPI Recipe Swap
Serving Size : 1
Categories : Appetizers Tried & True
Amount Measure Ingredient -- Preparation Method
8 Ounces Imported Black Olives
4 Cloves Garlic -- peeled
1/2 Lemon, Scrubbed -- thinly sliced
1 Teaspoon Fennel Seed -- cracked
1/4 Cup Olive Oil
Pinch Crushed Red Pepper
Preheat oven to 350°F. In an 8-inch baking pan, spread the olives, lemon and garlic. Drizzle with the olive oil and sprinkle with fennel seed and red pepper. Bake for 45 minutes, stirring the olives at least 3 times. It will keep in the fridge for a week.
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Serving Ideas : These are terrific nibbles!
NOTES : I've used kalamata olives, but a mix of different black olives would also work well.
REC: Mini Meatballs in Saffron Sauce
MINI MEATBALLS IN SAFFRON SAUCE
Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.
8 ounces ground pork
8 ounces ground veal
4 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
1 large egg, beaten to blend
1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
All purpose flour
1/4 cup extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon Hungarian sweet paprika
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/4 teaspoon crumbled saffron threads
Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.)
Place meatballs with sauce on platter. Top with 1 tablespoon parsley.
Makes about 32.
Bon Appétit
October 2002
http://www.epicurious.com/recipes/recipe_views/views/107129
MINI MEATBALLS IN SAFFRON SAUCE
Redolent of garlic and saffron, these tiny meatballs are a sure hit at any tapas party.
8 ounces ground pork
8 ounces ground veal
4 tablespoons chopped fresh Italian parsley
2 garlic cloves, minced
1 large egg, beaten to blend
1 1/2-inch-thick slice French bread, crust removed, soaked in water 3 minutes and squeezed dry
1 1/2 teaspoons salt
1/2 teaspoon ground black pepper
All purpose flour
1/4 cup extra-virgin olive oil
1/4 cup chopped onion
1/2 teaspoon Hungarian sweet paprika
1 cup (or more) low-salt chicken broth
1/4 cup dry white wine
1/4 teaspoon crumbled saffron threads
Mix pork, veal, 1 tablespoon parsley, half of garlic, egg, bread, 1 1/4 teaspoons salt, and 1/2 teaspoon pepper in medium bowl to blend. Shape meat mixture into 1-inch balls. Dust meatballs with flour. Set aside.
Heat oil in heavy large skillet over medium-high heat. Add meatballs and sauté until browned on all sides, about 10 minutes. Using slotted spoon, transfer meatballs to plate. Add onion to skillet; reduce heat to medium and sauté until tender, about 2 minutes. Stir in paprika, then 1 cup broth and wine. Return meatballs with any accumulated juices to skillet. Bring to simmer. Cover and cook until meatballs are tender, about 25 minutes. Uncover; add 2 tablespoons parsley, remaining garlic, and saffron. Simmer until sauce thickens, turning meatballs occasionally, about 10 minutes. Season sauce to taste with salt and pepper. (Can be made 1 day ahead. Cool slightly, then cover and refrigerate. Bring to simmer, thinning with broth if necessary.)
Place meatballs with sauce on platter. Top with 1 tablespoon parsley.
Makes about 32.
Bon Appétit
October 2002
http://www.epicurious.com/recipes/recipe_views/views/107129
REC: Spanish Mussels (my favorite)
HERB-MARINATED MUSSELS
From Jinx and Jefferson Morgan’s column in
Bon Appetit, May 1992. Serves 4 as a first
course, more as an hors d’oeuvres.
½ cup dry white wine
¼ cup chopped onion
1½ pounds mussels, scrubbed, debearded
2 tbs. olive oil
3 garlic cloves, minced
1 tbs. minced fresh thyme, or 1 tsp. dried,
crumbled
1 tbs. minced fresh parsley
1 bay leaf
3 tbs. red wine vinegar
½ tsp. paprika
½ tsp. grated lemon peel
Pinch cayenne pepper
Salt (if necessary) and pepper
Parsley Sprigs
Lemon wedges
Pimiento-stuffed green olives
Bring white wine and chopped onion to boil
in large saucepan. Add mussels, cover and
steam until mussels open, about 5 minutes.
Discard any that don’t open. With slotted
spoon, transfer mussels to plate. Reserve
cooking liquid in pan.
Heat olive oil in large skillet over medium
heat. Add garlic and sauté 2 minutes. Add
thyme, parsley and bay leaf and sauté 1
minute. Add mussel cooking liquid, leaving
behind any sediment. Add vinegar, paprika,
lemon peel and cayenne. Bring to the boil.
Season to taste with salt and pepper. Pour
into large bowl.
Remove mussels from their shells and add to
bowl. Reserve 1 half of each shell. Cover
mussels and refrigerate at least 2 hours or
overnight.
Line a platter or plates with parsley
sprigs. Arrange mussel shells on parsley.
Place 1 mussel in each shell. Spoon
marinade over each. Garnish with lemon and
olives.
(I've found that soaking the mussels in
plain water for 15-20 minutes gets rid of
sand and makes them less salty. I also
like more lemon peel than called for.)
http://63.123.232.200/HyperNews/get/archive_swap60601-60700/60607.html
HERB-MARINATED MUSSELS
From Jinx and Jefferson Morgan’s column in
Bon Appetit, May 1992. Serves 4 as a first
course, more as an hors d’oeuvres.
½ cup dry white wine
¼ cup chopped onion
1½ pounds mussels, scrubbed, debearded
2 tbs. olive oil
3 garlic cloves, minced
1 tbs. minced fresh thyme, or 1 tsp. dried,
crumbled
1 tbs. minced fresh parsley
1 bay leaf
3 tbs. red wine vinegar
½ tsp. paprika
½ tsp. grated lemon peel
Pinch cayenne pepper
Salt (if necessary) and pepper
Parsley Sprigs
Lemon wedges
Pimiento-stuffed green olives
Bring white wine and chopped onion to boil
in large saucepan. Add mussels, cover and
steam until mussels open, about 5 minutes.
Discard any that don’t open. With slotted
spoon, transfer mussels to plate. Reserve
cooking liquid in pan.
Heat olive oil in large skillet over medium
heat. Add garlic and sauté 2 minutes. Add
thyme, parsley and bay leaf and sauté 1
minute. Add mussel cooking liquid, leaving
behind any sediment. Add vinegar, paprika,
lemon peel and cayenne. Bring to the boil.
Season to taste with salt and pepper. Pour
into large bowl.
Remove mussels from their shells and add to
bowl. Reserve 1 half of each shell. Cover
mussels and refrigerate at least 2 hours or
overnight.
Line a platter or plates with parsley
sprigs. Arrange mussel shells on parsley.
Place 1 mussel in each shell. Spoon
marinade over each. Garnish with lemon and
olives.
(I've found that soaking the mussels in
plain water for 15-20 minutes gets rid of
sand and makes them less salty. I also
like more lemon peel than called for.)
http://63.123.232.200/HyperNews/get/archive_swap60601-60700/60607.html
Spicy Garlic Shrimp. Post 212. Here's a link
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1343
http://www.finerkitchens.com/swap/forum/index.php?action=display&forumid=1&msgid=1343
REC: Garlic Mushrooms
1 1/2 Tbsp olive oil
1 Tbsp chopped garlic
3 Tbsp finely chopped red bell pepper
1/2 lb mushroom caps, rinsed and drained
3 Tbsp sherry (or dry white wine)
2 tsp lemon juice
1/2 tsp crushed red pepper
1 Tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste
In a heavy frying pan over high heat, heat oil and garlic; saute until the garlic is soft, about 2 minutes. Add pepper and continue to cook for an additional minute.
Add mushrooms, sherry, lemon juice, and red pepper. Simmer over medium heat, stirring occasionally until most of the liquid is evaporated and the mushrooms are brown, about 5 to 6 minutes. Remove from the heat and stir in the parsley. Season with salt and pepper.
Serve mushrooms hot or at room temperature.
Yield: 12 appetizers
1 1/2 Tbsp olive oil
1 Tbsp chopped garlic
3 Tbsp finely chopped red bell pepper
1/2 lb mushroom caps, rinsed and drained
3 Tbsp sherry (or dry white wine)
2 tsp lemon juice
1/2 tsp crushed red pepper
1 Tbsp chopped fresh parsley
Salt and freshly ground black pepper to taste
In a heavy frying pan over high heat, heat oil and garlic; saute until the garlic is soft, about 2 minutes. Add pepper and continue to cook for an additional minute.
Add mushrooms, sherry, lemon juice, and red pepper. Simmer over medium heat, stirring occasionally until most of the liquid is evaporated and the mushrooms are brown, about 5 to 6 minutes. Remove from the heat and stir in the parsley. Season with salt and pepper.
Serve mushrooms hot or at room temperature.
Yield: 12 appetizers
lin_in_seattle
Well-known member
Joe, both the shrimp and mussels look so good!!! I think the shrimp are for dinner tonight!!!
dawn_mo
Well-known member
Stinky good! REC: Anchovy Olives
I am fairly certain that I got this recipe from Gail's but I do not know who, sorry. These are really good. I make them for my stepdaughter to put in her martinis. Much less than the expensive commercial anchovy olives. I used to make these with both green and black olives.
* Exported from MasterCook *
Anchovy Olives
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Uncategorized2 Olives
Amount Measure Ingredient -- Preparation Method
7 ounces pitted olives
3/4 ounce anchovy fillets -- minced
1 can pimentos
1 clove garlic -- minced
1/3 cup wine vinegar
oil from anchovies
1 tablespoon olive oil
1/4 cup minced parsley
Drain olives and stuff with the anchovy fillets.Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don't do it. Simply add the anchovies to the marinade and pour over the olives. These will keep for a week or more if parsley is added just before serving.
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I am fairly certain that I got this recipe from Gail's but I do not know who, sorry. These are really good. I make them for my stepdaughter to put in her martinis. Much less than the expensive commercial anchovy olives. I used to make these with both green and black olives.
* Exported from MasterCook *
Anchovy Olives
Recipe By :
Serving Size : 1 Preparation Time :0:00
Categories : Uncategorized2 Olives
Amount Measure Ingredient -- Preparation Method
7 ounces pitted olives
3/4 ounce anchovy fillets -- minced
1 can pimentos
1 clove garlic -- minced
1/3 cup wine vinegar
oil from anchovies
1 tablespoon olive oil
1/4 cup minced parsley
Drain olives and stuff with the anchovy fillets.Combine the other ingredients, except parsley; pour over the olives and marinate over-night. Mix in parsley half an hour before serving. If the idea of stuffing the olives throws you, don't do it. Simply add the anchovies to the marinade and pour over the olives. These will keep for a week or more if parsley is added just before serving.
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lin_in_seattle
Well-known member
I love mussels too, but have shrimp handy...will try the mussels as soon as...
my fish monger has some good ones...the meat balls look good...will ground chicken work? I don't eat veal. I'm squeamish about baby cows...yeah, I know, I know! Actually, I don't think I've met a recipe of yours I haven't liked!
my fish monger has some good ones...the meat balls look good...will ground chicken work? I don't eat veal. I'm squeamish about baby cows...yeah, I know, I know! Actually, I don't think I've met a recipe of yours I haven't liked!
lin_in_seattle
Well-known member
Joe, the shrimp were so good last night...yummmm....thanks for posting the rec!
olga_d_ont
Well-known member
REC: Spanish Mushrooms in Garlic Sauce (Tapas)
SPANISH MUSHROOMS IN GARLIC SAUCE (Tapas)
The word tapa means “cover” or “lid”. There are two kinds of tapas: naturals, serves as is, such as olives, cheeses, oysters, ham, and sausages; and de cocina, usually cooked, which are served hot or cold. Offer tapas with wine or Sherry, or, in summer, with sangria, or some other cooling beverage.
1/2 pound mushrooms
3 Tablespoons olive oil
2 medium garlic cloves, finely chopped
1 1/2 Tablespoons all purpose flour
1 cup beef broth
1/2 dried hot red chili pepper, seeded and cut into 3 pieces
2 Tablespoons finely chopped parsley
2 teaspoons freshly squeezed and strained lemon juice
Salt to taste
Trim off any tough ends of the mushroom stems. Wipe the mushrooms clean with dampened paper towels. If the mushrooms are large, halve or quarter them. Set aside.
In a medium-sized heavy skillet or fire proof casserole heat 2 Tablespoons of the oil over medium high heat. Add the garlic and sauté, stirring, until barely golden; do not let it brown. Immediately remove the pan from the heat and stir in the flour until smooth. Return to the heat and cook, stirring, 1 to 2 minutes. Gradually stir in the broth. Add the chili pepper, 1 Tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. Remove from the heat and set aside.
In a medium sized, heavy skillet heat the remaining 1 Tablespoon oil over high heat. Add the mushrooms and sauté, stirring frequently, until they are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Taste and adjust the seasoning.
Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings.
The International Appetizer Cookbook
SPANISH MUSHROOMS IN GARLIC SAUCE (Tapas)
The word tapa means “cover” or “lid”. There are two kinds of tapas: naturals, serves as is, such as olives, cheeses, oysters, ham, and sausages; and de cocina, usually cooked, which are served hot or cold. Offer tapas with wine or Sherry, or, in summer, with sangria, or some other cooling beverage.
1/2 pound mushrooms
3 Tablespoons olive oil
2 medium garlic cloves, finely chopped
1 1/2 Tablespoons all purpose flour
1 cup beef broth
1/2 dried hot red chili pepper, seeded and cut into 3 pieces
2 Tablespoons finely chopped parsley
2 teaspoons freshly squeezed and strained lemon juice
Salt to taste
Trim off any tough ends of the mushroom stems. Wipe the mushrooms clean with dampened paper towels. If the mushrooms are large, halve or quarter them. Set aside.
In a medium-sized heavy skillet or fire proof casserole heat 2 Tablespoons of the oil over medium high heat. Add the garlic and sauté, stirring, until barely golden; do not let it brown. Immediately remove the pan from the heat and stir in the flour until smooth. Return to the heat and cook, stirring, 1 to 2 minutes. Gradually stir in the broth. Add the chili pepper, 1 Tablespoon of the parsley, the lemon juice, and salt and cook, stirring, until the sauce is thick and smooth. Remove from the heat and set aside.
In a medium sized, heavy skillet heat the remaining 1 Tablespoon oil over high heat. Add the mushrooms and sauté, stirring frequently, until they are lightly browned. Add the mushrooms to the sauce and simmer 5 minutes. Taste and adjust the seasoning.
Transfer to a heated serving bowl. Sprinkle with the remaining 1 Tablespoon parsley and serve at once as a tapa. Makes 4 servings.
The International Appetizer Cookbook