We all LOVE to entertain but don’t always have the time to plan a full blown extravaganza. When I want to gather with friends or family without a lot of formality, I’ve found an easy and simple way to entertain is to do Spanish Tapas.
Tapas along with a good cocktails are prefect and inviting for simple get-togethers. They allow for nibbling and chatter and allow you – the , hostess the opportunity to enjoy the party also!
Enjoy the party!
for all the recipes
1 lime wedge
fine sea salt
4-5 ice cubes
1 1/4 measure tequila
2 teaspoons Cointreau
1/2 measure blue Curacao
3/4 measure fresh lime juice
3/4 measure grapefruit juice
lime rind spiral to decorate
Frost the rim of a chilled margarita glass by moistening it with a lime wedge then pressing it into the salt. Put the ice cubes into a cocktail shaker with the tequila, Cointreau, blue Curacao, and fruit juices and shake vigorously for 10 seconds. Stain into the prepared glass. Decorate with a lime rind spiral.recipe source: 501 Must-Taste Cocktails
Summer Salad in a tomato dressing
4 eggs (optional)
3 1/2 oz fresh green beans
1 lb 2 oz cherry or baby plum tomatoes
1 green bell pepper, cored, seeded and diced
1 yellow bell pepper, cored, seeded and diced
4 small gherkins, sliced
1/4 cup pitted and halved black Spanish olives
1 tsp capers
6 firm tomatoes
1 garlic clove, chopped
6 tbsp Spanish extra virgin olive oil
3 tbsp sherry vinegar
1/2 tsp hot or sweet smoked paprika
pinch of sugar
Put the eggs (if using) in a saucepan, then cover with cold water and slowly bring to a boil. Reduce heat and simmer gently for 10 minutes. Immediately drain the eggs and rinse under cold running water to cool. Gently tap the eggs to crack the shells and let stand until cold.
Meanwhile cut the beans into 1-inch lengths. Bring saucepan of lightly salted water to a boil, add beans and cook for 2 minutes, then drain well. Rinse under cold running water and let stand for until cold.
To make the dressing, coarsely grate the tomatoes into a food processor, discarding the skins. Add the garlic, oil, vinegar, paprika, and sugar and process until smooth. Season with salt to taste.
Put the cooled beans in a large serving bowl. Add tomatoes and bell peppers and toss the vegetables together. Drizzle the dressing over the vegetables.
Sprinkle the gherkins, olives and capers into the salad. Just before serving, crack the shells of the eggs all over and remove them. Slice the eggs into quarters and add to the salad.recipe source: the tapas cookbook a classic of spanish-style recipes
Cheese & sun dried tomato toasts
2 small French loaves
3/4 cup sun-dried tomato paste
1 small ball fresh mozzarella
1 1/2 tsp dried oregano
2-3 tbsp olive oil
Preheat the broiler on a medium -high setting and preheat the oven to 425F. Slice the loaves diagonally and discard the end pieces. Toast the slices on both sides under the broiler until golden.
Spread one side of the toast with the sun-dried tomato paste and top with mozzarella. Sprinkle with oregano and season with pepper to taste.
Put the toasts on a large baking sheet and drizzle with oil. Bake in the preheated oven for 5 minutes or until the cheese is melted and bubbling. Remove the toasts from the oven and let stand for 5 minutes before serving.recipe source: the tapas cookbook a classic of spanish-style recipes
Lamb Skewers with Lemon
2 garlic cloves finely chopped
1 Spanish onion, finely chopped
2 tsp finely grated lemon rind
2 tbsp lemon juice
1 tsp fresh thyme leaves
1 tsp ground coriander
1 tsp ground cumin
2 tbsp red wine vinegar
1/2 cup Spanish olive oil
2 lb 4 oz lamb tenderloin cut into 3/4-inch pieces
orange or lemon slices to garnish
Mix the garlic, onion, lemon rind, lemon juice, thyme, coriander, cumin,
vinegar and olive oil together in a large, shallow nonmetallic dish, whisking well until thoroughly combined.
Thread the pieces of lamb on to 16 wooden skewers and add to the dish, turning well to coat.Cover the plastic wrap and let marinate in the refrigerator for 2-8 hours, turning occasionally.
Preheat the broiler to medium. Drain the skewers reserving the marinade. Cook under the hot broiler, turning frequently and brushing with the marinade for 10 minutes or until tender.
Serve immediately, garnish with orange or lemon slices.recipe source: the tapas cookbook a classic of spanish-style recipes
Chicken Wings with tomato dressing
3/4 cup Spanish olive oil
3 garlic cloves
1 tsp ground cumin
2 lb 4 oz chicken wings
2 tomatoes, peeled, seeded and diced
5 tsp white wine vinegar
1 tbsp shredded basil leaves
Preheat oven to 350 F. Mix 1 tablespoon of the oil with the garlic and cumin in a shallow dish. Cut off and discard the tips of the chicken wings and add with wings to the spice mixture, turning and coating. Cover with plastic wrap and let marinate in a cool place for 15 minutes.
Heat 3 tablespoons of the remaining oil in a large, heavy-bottom skillet. Add the chicken wings, in batches and cook turning frequently, until golden brown. Transfer to a roasting pan.
Roast the chicken wings for 10-15 minutes or until tender and the juices run clear when the point of a sharp knife is inserted into the thickest part of the meat.
Meanwhile, mix the remaining olive oil, tomatoes, vinegar and basil together in a bowl.
Using tongs, transfer the chicken wings to a nonmetallic dish. Pour the dressing over them, turning to coat. Cover with plastic wrap and let cool, then chill for 4 hours. Remove from the refrigerator 30-60 minutes before serving to return to room temperature.recipe source: the tapas cookbook a classic of spanish-style recipes