Tapas food ideas

[DeBora4BobbyL]

Does anyone have any good recipes for tapas for a tapas party? For those who have never heard of this, I will try to enlighten you. (Feel free to improve on my explanation.) Tapas is Spanish for lids or covers. A long time ago, people would use a piece of food to cover their drinks to protect them from bugs. These pieces of food or appitizers became known as "tapas."

Sometime later in the summer, I would like to plan a tapas party and I would like some wonderful ideas for food for a tapas party. I'd appreciate your ideas. Remember, tapas are just finger type food.

[barbszy]

DeBora, I won a Chef Guy over at Family Corner for this Tapas recipe. It came from a Spanish cookbook and was described as a popular Tapas dish.

Pollo con limon y ajillo (http://www.momsmenu.com/cgi-bin/sefer.cgi?display:/1137593984-10106.txt) (Chicken with lemon & garlic)

[ajrsmom]

I have to read up on this because I have no idea what you are talking about.

Is this a way to cook or a type of food?

[barbszy]

Basically, Tapas are Spanish "bar food." It doesn't require a utensil and in many cases you don't even need a plate.

Here's how my Spanish cookbook describes them:
In Spain, the motto is "eat when you drink, drink when you eat" - and tapas would seem to have been invented for just this. Tapas are finger food, a choice of delicious morsels to tempt the drinker to have another glass and with it another tapas dish. They range from simple dishes of olives and nuts to richly flavoured shellfish, marinated fish and tidbits on skewers.

Often tapas foods are salty (like olives and anchovies) because salt makes people thirsty.

[DeBora4BobbyL]

In Spain, the motto is "eat when you drink, drink when you eat" - and tapas would seem to have been invented for just this. Tapas are finger food, a choice of delicious morsels to tempt the drinker to have another glass and with it another tapas dish. They range from simple dishes of olives and nuts to richly flavoured shellfish, marinated fish and tidbits on skewers.

Often tapas foods are salty (like olives and anchovies) because salt makes people thirsty.

Thank you Barb. That's the way I understand it too, but you explained it so much better!

I copied your other recipe. It that chicken with lemon and garlic?

I wonder if it would be acceptable to invite friends to a tapas party, but require everyone to bring 1 tapas dish? I would furnish drinks, a couple of other tapas dishes, decorations, and fun. Except, mine would be alcohol free.

[cat lover]

Sherried Mushroom Empanadas Recipe From Gourmet Magazine


2 medium onions, finely chopped
6 tablespoons unsalted butter
1 1/2 pounds mushrooms, finely chopped
2 small red bell peppers, finely chopped
1 (6-ounce) piece serrano ham or prosciutto, trimmed and chopped fine
1/3 cup cream Sherry
1/2 cup packed fresh parsley leaves, washed, spun dry, and minced
3 tablespoons fine dry bread crumbs
Salt and freshly ground black pepper
1 (17 1/4-ounce) package frozen puff pastry sheets (2 pastry sheets) thawed
Egg wash, made by beating 1 large egg with 1 teaspoon water

In a 12-inch heavy skillet set over moderately low heat, cook onions in butter, stirring occasionally, until softened. Stir in mushrooms and bell peppers and cook over moderate heat, stirring occasionally, until liquid mushrooms give off is evaporated and mixture begins to brown. Add ham and Sherry and cook, stirring, until liquid is evaporated.
In a bowl stir together mushroom mixture, parsley, and bread crumbs. Season with salt and pepper, to taste, and cool, uncovered.
Preheat oven to 400 degrees F.
On a lightly floured surface roll out 1 pastry sheet into a 14 by 10-inch rectangle. Halve rectangle lengthwise with a long sharp knife and spread about half of mushroom filling on 1 half, leaving a 1-inch border all around. Brush edges of mushroom-topped pastry with some egg wash and put remaining pastry half on top of filling. Crimp edges of dough together with fork tines and cut several slits in empanada with small sharp knife. Carefully transfer empanada with 2 spatulas to a large baking sheet, leaving room for second empanada, and brush with some remaining egg wash. Make another empanada in same manner with remaining puff pastry sheet, filling, and egg wash.
Put empanadas in middle of oven and reduce temperature to 375 degrees F. Bake empanadas until golden, about 35 minutes. Empanadas may be made 1 day ahead, cooled completely on a rack, and chilled, wrapped in foil. Reheat empanadas, uncovered, on a baking sheet in a preheated 375 degree F oven until hot, about 6 minutes. With a serrated knife cut empanadas into 3/4-inch slices.
8-10 servings

[cat lover]

This is a Bobby Flay recipe

Pan Roasted Shrimp with Toasted Garlic

Garlic Oil:
1 cup olive oil
6 cloves garlic, peeled and sliced paper thin
24 medium shrimp, shelled and deveined
1/2 cup garlic oil
1 tbsp ancho chile powder
1 tbsp finely chopped fresh thyme
Salt and freshly ground black pepper

For garlic oil: Preheat grill. Heat oil in a medium saucepan on the grill until the oil begins to shimmer. Add the garlic and cook until the slices begin to turn golden brown. Remove with a slotted spoon to a paper towel-lined plate to drain. Strain the oil through a fine strainer into a bowl.
Place the shrimp in an ovenproof casserole; pour the garlic oil over them and season with the ancho powder and salt and pepper to taste. Cover the casserole and close the grill cover and roast until the shrimp turn pink and are cooked through, about 6 to 7 minutes. Remove the shrimp from the grill; stir in the thyme and sprinkle with the reserved garlic chips. Serve in a bowl with lots of sliced French bread to soak up the juices.

[DeBora4BobbyL]

I am planning a Tapas Party the week after the 13th, if I can get around to sending the infos.

[cat lover]

Are you talking about in July?

[DeBora4BobbyL]

Yes I am, if I can get away from the research lab.

[cat lover]

I just had to tell you thanks! I was reading one of my chef magazines and saw a quote from Chef Jose Andres " I can play with Australian Lamb to come up with the perfect appetizers, the right priced main course and the tapas we're famous for." If you hadn't talked about tapas and explained it I would still be lost on what he was talking about~!

[DeBora4BobbyL]

You're welcome. I am under the impression that tapas restaurants are the rage. However, I don't think they are where I live! Bummer. I am going to go to the store probably tomorrow to get some invites. I promised one friend that I would make my spinach artichoke dip and I promised myself that I would make me some armadillo eggs. If I know another friend of mine, she'll want those too. She and I like really spicy things.

[cat lover]

Do you have all the recipes you need for all the goodies you are fixing?

[DeBora4BobbyL]

Oh yes! It will just be difficult to rush home from Las Cruces and cook everything within one day. I am hoping DH will have the house cleaned up when I get home. One friend asked for my dip becuase I made it during Christmas when she came over.

[cat lover]

Good Luck on getting all that cooking done! It usually wears me out! LOL I'm still trying to recover from our gathering we had last weekend.

[DeBora4BobbyL]

It is a lot of work, but it will be so good being with friends that I haven't seen in awhile.

[cat lover]

Just checking in to see if you got to have your party?!

[DeBora4BobbyL]

The tapas party will be on the 29th at 7pm. I will send out the invitations this week.

[cat lover]

Welcome back! Just wondered as haven't seen much activity on it; just nosey ole me! LOL

[DeBora4BobbyL]

No problem. At the end of August, I will be barely here as that is when school starts for sure. I am doing a lot of work right now, so I check in when I can. Some days I am here more than others for the summer.

[cat lover]

Found this on tapas and hadn't heard it this way before, thought it was a cute way. Did you get to have your party the 29th; hope it went well!

Spanish Tapas

Originating in Andalucía's winemaking regions, tapas began as a simple slice of ham or cheese perched atop a sherry glass to keep out fruit flies (tapar means "to cover"). Today, Spanish tapas are more than just appetizers—they're a way of life and a beloved culinary tradition. Friends and family gather in tapas bars, where lively conversation and a medley of small plates serve as a prelude to the meal

[DeBora4BobbyL]

2 women RSVPd for my party and couldn't attend. 1 was out of town for the summer. The others did not RSVP so I made other plans for that day. Most of my friends are college students with children, so they may be on vacation. I won't have time again as I am gearing up to graduate within the year and will be applying to grad schools.

As for the history of tapas, that is similar to what I heard.

[cat lover]

Came across this recipe and it sounded really good, I haven't made it , but defintely want to try it. I thought of you DeBora when I found it so that I'd post it here.

Patatas Bravas - Bravas Potatoes

Patatas Bravas or Bravas Potatoes is one of the classic Spanish tapas dishes and is served in bars all over Spain. The sauce has a slight bite from the Tabasco, hence the name bravas, which means "fierce."

5-6 Medium Potatoes
Salt to Taste
1 1/2 - 2 Cups Olive Oil for Frying
1 - 8 oz can of Tomato Sauce
1 1/2 tsp mustard
4 drops Tabasco Sauce
Toothpicks for Serving

Serves 4

Cut and Fry Potatoes
Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces.
Cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.
Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.

Sauce
Using a small 8" frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and "saute" the tomato sauce for 3-5 minutes. Turn heat to low and add the mustard, stirring well. Finally, add the Tabasco and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.

Serve
Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.

[DeBora4BobbyL]

Thanks! These do sound good. However, I use Louisiana Hot Sauce as I find Tobasco to be too vinegary and not very spicy. Of course, I can eat things pretty spicy hot. I will have to try this when I find time, whatever that is. lol

[cat lover]

Came across his recipe in a magazine; sounds really good and I thinkI'm going to make it for DH and me for a light lunch one day, but hought it could be used for a Tapas Party

Orange Rosemary Tuna

Combine 1 tbsp olive oil with 1 tbsp orange juice. Brush over 2 fresh tuna steaks and grill for 4-6 minutes turning only once. Chill about 1 hour and slice thin. Combine 1/3 cup mayonnaise, 1/4 cup chopped red onion., 1/2 peeled and seeded orange, chopped, 1 tsp snipped rosemary and 1/4 tsp pepper. Serve the tuna and mayonnaise with assorted crackers. Sprinkle with the orange peel and some fresh rosemary.

[Coll]

That potatoe recipe sounds yummy. Just have to find someone brave enough to try it with me. I have a family of wimps when it comes to bitey foods.

[cat lover]

Maybe you could try it when you have some company as a appetizer?

[katharina]

Today, Spanish tapas are more than just appetizers—they're a way of life and a beloved culinary tradition. Friends and family gather in tapas bars, where lively conversation and a medley of small plates serve as a prelude to the meal

I love serving (hehe okay, and eating) tapas meals. I have so many
favorites and I don't necessarily stick to spanish foods, either. Any
small food items that could be considered appetizers are fair
game for me... fake crab wrapped in bacon, mussels, stuffed
mushrooms, lots of things as long as it's small in size. :)

[cat lover]

katharina; would you care to share your stuffed mushrooms recipe? I love stuffed mushrooms!

[DeBora4BobbyL]

Katharina, I would love all those things, except for the fake crab. However, I LOVE the real crab!

I agree with you. I have even order an appetizer plate for a meal at a restaurant before.

[katharina]

katharina; would you care to share your stuffed mushrooms recipe? I love stuffed mushrooms!

I'd be glad to do that if I'd have a recipe, but I don't make them myself. :( I stop by the Chinese buffet for a tray full of takeout stuffed mushrooms when I serve these. I've looked for a recipe that's comparable but haven't found one yet... the only ingredient I'm certain about that's in them is cream cheese. It looks as if they get browned with the broiler, too.

That reminds me of something I saw many years ago... I think it may
have been in a cookbook, or some other book of wisdom. The saying
was "Life is too short to stuff a mushroom." :) But back then I didn't know how good they are!

[cat lover]

Roasted Bell Pepper Empanadas


1 cup jarred roasted red and yellow bell peppers, drained and cut into thin strips
1/2 tsp dried oregano
1/2 tsp minced fresh garlic
1/2 cup finely grated Manchego cheese
Salt & pepper to taste
1 (14oz to 1-pound) package pizza dough

In a medium bowl, combine the peppers, oregano, garlic, Manchego cheese and salt and pepper. Set aside.Preheat the oven to 500 degrees .Divide the dough into 8 to 10 equal pieces. On a lightly floured surface, roll the dough into 4" circles. Place about 1 tablespoon of the pepper mixture in the center of a dough circle. Slightly wet the edge of the circle and fold the circle in half. Press to seal. Using the tines of a fork, press the sealed edges to make a 1/2-inch border. Repeat with the remaining dough circles.Place on a baking sheet pan and cook till the dough is lightly browned about 8 to 12 minutes. Remove from the oven and serve warm or at room temperature.


This recipe is from ivillage

[katharina]

I'd be glad to do that if I'd have a recipe, but I don't make them myself. :( I stop by the Chinese buffet for a tray full of takeout stuffed mushrooms when I serve these.

To follow up on this, I got some again over the weekend and really
paid attention to the "stuffing" this time. It's almost like the cream
cheese stuffing that is used for crab rangoon.

[cat lover]

Never thought of using that for stuffing mushrooms! Thanks!

[katharina]

Never thought of using that for stuffing mushrooms! Thanks!

It's really fabulous... and then they put it under a broiler the way it looks. Sometimes the mushrooms are huge and sometimes rather small, but always very tasty. :)

[Coll]

Catlover, what is Manchego cheese? I've never heard of it.

[cat lover]

It is an aged sheep's milk cheese that has a nutty almond flavor. If you can't find it in a cheese shop you can substitute the sharpest cheese you can find.

[Coll]

Thanks Catlover. I'm going to try making these. Not sure who all will like them but I probably will.

[cat lover]

To follow up on this, I got some again over the weekend and really
paid attention to the "stuffing" this time. It's almost like the cream
cheese stuffing that is used for crab rangoon.

I've been on a search for a recipe that sounds like what you have talked about; here is what I found.... does it sound to you similiar to them?

Shrimp Stuffed Mushroom Caps

1 pkg. large white mushrooms
6 oz softened cream chese
1 can (6 oz) tiny shrimp, drained and rinsed in cold water
1 small white onion, minced
1/2 tsp sea salt
dash worcestershire sauce
dash of cocoktail sauce

Remove stems from mushrooms and reserve caps. Blend remaining ingredients and stuff into mushroom caps. Makes about 2 cups "stuffing"

[barbszy]

Cat lover, is manchego a hard cheese or semisoft?

[cat lover]

It is a semi firm cheese and depending on how long it is aged depends on whether it is mild or sharper flavor

[cat lover]

Shrimp in Garlic

1 lb shrimp, 25 count to a pound
4 large cloves of garlic, finely minced
1 tsp paprika
1 tsp red pepper flakes
2 oz of cognac
1/4 cup olive oil
3 tsp resh parsley,chopped
1 lemon for juice
french bread baguette


In a saute pan warm the olive oil over medium heat.Add the garlic and red pepper flakes and saute for one minute or till they begin to brown. Be careful not to burn the garlic.Raise the heat to high and add the shrimp, lemon juice, cognac and paprika. Stir well then saute, stirring briskly tillthe shrimp turn pink and curl – about 3 minutes. Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley.Serve with fresh bread.Serves 4 for appetizers.

[barbszy]

Cat lover, that is VERY similar to Spanish Garlic Shrimp (http://www.momsmenu.com/forums/showthread.php?p=15591#post15591), which is a favorite in my house!

[cat lover]

Some ideas from Cooking Light Magazine:

A Tapas Menu


Your tapas offerings may include refined dishes, but they can also feature something as simple as a plate of olives. Consider assembling a platter of delectable ready to eat foods, which will save you time and still satisfy guests. Here are suggestions:

·Cured olives-niçoise, picholine, lucques (France), kalamata (Greece), and manzanilla (Spain), to name a few—are tasty party snacks. Gourmet and international markets offer the widest choices.

·Include a selection of cheeses. As with any cheese board, present a wide variety that ranges from soft to hard textures and from mild to strong flavors (for instance, goat cheese, Manchego, Parmigiano-Reggiano, and gorgonzola).

·Provide an assortment of cured hams and sausages, such as sopressata, prosciutto, and serrano ham.

[cat lover]

Oven Fried Rice Balls with Gruyere

1 tbsp extra-virgin olive oil
1 medium shallot, minced
1 garlic clove, minced
1 cup arborio rice
2 cups water
3/4 cup shredded Gruyere cheese
1/2 cup freshly grated Parmesan cheese
1/4 cup thyme
Salt and cracked black pepper
2 large egg whites
1/2 cup panko bread crumbs

Preheat the oven to 450 degrees. Lightly oil a large rimmed baking sheet. Heat the olive oil in a medium saucepan. Add the shallot and garlic and cook over moderate heat till softened, about 4 minutes. Add the rice and cook stirring, for 30 seconds. Stir in the water and bring to a boil. Cover and simmer over moderately low heat, stirring occasionally till the water has been completely absorbed about 10 minutes. Scrape the rice into a bowl and let cool to room temperature.Stir the Gruyere, 1/4 cup of the Parmesan and all of the thyme into the rice. Season the rice with salt and generously season with coarsely cracked pepper.In a medium stainless steel bowl, beat the egg whites with a pinch of salt till firm peaks form. Stir 1/4of the whites into the rice to loosen the mixture,stir in the remaining whites. Roll the rice into 1 1/2" balls.In a shallow bowl, toss the panko with the remaining 1/4 cup of Parmesan. Dredge the rice balls in the panko crumbs and transfer to the prepared baking sheet. Bake the rice balls in the upper third of the oven for 25 minutes or till golden and crisp. Let stand for 5 minutes, then transfer to a platter and serve. Makes about 30

[cat lover]

Here is a few ideas for some turnovers!

Make your own piecrust recipe that you like best and roll it out. Cut with a 2 1/2" round cutter several pastry circles; rerolling till you don't have enough left tp reroll. On each one put 1 teaspoon of filling and brush edges with beaten egg and fold over and press together. Brush tops with beaten egg. Put on a ungreased baking sheet and bake at 400 degrees for 12 to 15 minutes or till golden brown.

Fillings:

Fill with deviled ham or chicken salad sandwich filling, cooked ground meat and onion mixture, or a cheese sandwich filling. Bake as above and serve hot.

Fill with jam, jelly or preserves and bake a above.

These can all be prepared and frozen for later use also; cool and then wrap and freeze. To serve hot, unwrap and put on a baking sheet and cover loosely with foil and heat at 400 degrees about 14 minutes. If they are some you want to serve cold you can thaw them in the refrigerator about 4 hours.

[barbszy]

Thanks, cat lover! I have saved this recipe...I bet the beef and onion filling would be great.

[cat lover]

Crispy Battered Shrimp

These are baked instead of fried!

vegetable cooking spray
1/3 cup self rising flour
1/2 cup sparkling water
1 large egg
2/3 cup cornmeal
2/3 cup fine dry breadcrumbs(panko works well)
1/3cup finely minced pecans
1/4 tsp pepper
1 pound medium shrimp, peeled and deveined
lemon wedges

Preheat oven to 350 degrees. Coat a large rack with cooking spray and place in a jelly roll pan. Set aside. Combine flour, water, and egg in a medium bowl and stir with a whisk till smooth. In another bowl combine cornmeal, breadcrumbs, pecans and pepper. Dip shrimp in the breadcrumb mixture, turning to coat and dip again in breadcrumb mixture turning with a spoon to coat evenly. Place on prepared rack, spacing evenly. Coat tops with cooking spray and bake for 10 to 12 minutes or till golden on the outside and opaque in center. Serve with lemon wedges, 4 servings

[cat lover]

Hot Crab Dip


Combine 2 - 6 oz cans fresh lump crab meat, 12 oz cream cheese, 1 cup shredded mozzarella cheese, 1/2 cup green onions, chopped,1 tbsp worcestershire sauce, and 1/2 tsp paprika. Put into a casserole dish it an be served from and bake at 350 degrees for 20 minutes. Serve with clery sticks, or crackers