and now, here are the TAPAS to pair with them!
FIGS WITH GOAT CHEESE & PROSCIUTTO
OLIVES
MARINATED ARTICHOKES, ASPARAGUS & RED PEPPER
Halve your figs and place a dollop of herbed goat cheese followed by a nice piece of prosciutto on top.
Grab some assorted olives, marinated asparagus and peppers (or other veg) from the olive bar at your market.
Marinate some canned artichokes in 2 tbsp olive oil, 1 lemon juiced, 1 mined garlic clove, 1/4 cup chopped onion, and salt and pepper.
FRIED PAPRIKA POTATOES WITH SPICY TOMATO AND PEPPADEW PEPPER SAUCE
(serves 4-5)
The Sauce:
1 cup roasted/marinated tomatoes (or sundried and marinated)
1 cup peppadew peppers
2 cups red wine
2 garlic cloves, roughly shopped
1/2 yellow onion, roughly chopped
salt and pepper to taste
Peppadews are sweet piquanté peppers. you can either find them jarred or at the olive bar.
Stew about 1 cup marinated roasted tomatoes or sundried tomatoes (olive bar) and 1 cup peppadews, and the garlic and onion with about 1-2 cups red wine. If you want the sauce to be thick, use 1. Thinner, 2 cups. Stew in a pot on stove for about 20-30 minutes. you want the wine's alcohol to cook through, and the vegetables to get softer. Puree the mixture in a blender or food processor. Sat and pepper the sauce to your liking. Place in serving dish.
The potatoes:
3 large Idaho potatoes, cubed
grapeseed oil (you'll need to fill your pot 1/2 with oil so that the potatoes are covered. Leave room for bubbling over!!! YIKES!
smoked paprika (or sweet and hot mixture)
salt and pepper to taste
Peel and cube 3 large Idaho potatoes (these are the best for frying). You can put them in a large bowl of ice water to keep from browning and to get some of the starch out. Prep your fryer or a tall pot (not too wide) with grapeseed oil. Grapeseed oil is great for fring. You can use canola oil too but I think that shit is evil! Use a thermometer to test the oil. At about 350 it's ready. Fry your potatoes a few at a time. When they are golden brown, put them on a plate with papertowel. Sprinkle salt, pepper and smoked paprika on each batch and keep them in a warm over (about 200) while you fry them all up.
Now serve with the sauce. YUM!
SPICY GARLIC SHRIMP
Fresh Shrimp (a pound is good for leftovers!)
3 tbsp olive oil
1 tbsp garlic powder
1 tbsp onion powder
1 lemon juiced
salt and pepper to taste
sherry vinegar (just a few splashes)
Find some really great peeled fresh shrimp at the market. Or unpeeled. It's just a hassle to do it yourself. And is smells. Marinate the shrimp for about a half hour in olive oil, a lemon juiced, garlic and onion powder to taste. Use powder because shrimp cook so quickly you'll get the flavor more so than sauteing and adding. Salt and pepper the shrimp and add a splash of hot sauce. Place them on a sheet pan with some parchment paper lining the pan. Cook the shrimp in a 350 degree oven for 5-8 minutes, turning the pan in between. You want the shrimp to turn pink on all sides and a bit firm to the touch. Taste one to make sure! ;o) you can even splash these with a little sherry vinegar at the end!
SPANISH CHICKEN STEW
1 Can peeled tomatoes
1 Jar Peppadew Peppers
1.5 Pounds Chicken thighs, quartered
1 Large Onion, sliced
3 Cloves Garlic, sliced
1 Carrot, chopped
1 – 2 Cups (or however many you want) Green Olives (pitted)
Smoked Paprika, or sweet, or hot.
Salt
Pepper
Brown the chicken, then combine everything in a pan and slow roast at 250 for 2 hours.
What’s cool is that the tomatoes, peppadews, onion, garlic, paprika, etc is all just a base. You can put any protein in this (beef, veal, pork, duck would be good) and any vegetables aside from olives (celery, larges chunks of carrots, green beans, green peppers, etc).
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