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July Tertulia
Debra’s Tapas
Garlic Shrimp Chicken Habañero Sausage with Mustard Dipping Sauce Tortilla Española Tomato Salad Spanish Olives Fino Sherry
Tapas have become very popular in the United States, and for good reason. Choosing from a selection of carefully prepared small plates that are designed to be complete and oh-so-delicious in just one or two bites is grazing at its best.
Tapas tend to be more of an evening thing in Spain, something to whet your appetite and tide you over since dinner is served very late in the evening. However, I think this array of tasty small plates is just right for a teatime snack on a summer afternoon or early evening, accompanied by a cold glass of fino sherry. They are all quick and easy, they can all be prepared early in the morning when temperatures are cooler, and they are served cold or at room temperature, so no need to fire up the stove on a hot afternoon.
These dishes can be served in almost any combination or at virtually any time of day. My sister, Debra, served a selection of them as a late evening snack after my son’s high school graduation ceremony in June. They are great with cocktails, and tortilla española with tomato salad (made with tomatoes from the garden) is one of my very favorite summertime lunches.
2 pounds raw peeled and de-veined, tail-on shrimp 4 tablespoons extra virgin olive oil 5 cloves garlic, finely chopped 1/4 teaspoon red pepper flakes Kosher salt Freshly ground black pepper ½ cup white wine 1/3 cup chopped cilantro
If your shrimp has been frozen, make sure it is completely thawed. Rinse shrimp, drain and dry on paper towels. Frozen shrimp exudes more water than fresh, and you don’t want any extra water in your dish.
Heat olive oil in a sauté pan. Toss in the garlic and red pepper flakes and sauté for 1 minute. Do not let the garlic brown. Add shrimp. Sprinkle generously with salt and a few grindings of pepper. Sauté until shrimp are cooked through. As soon as they are curled up and pink, they are done. Be careful not to overcook, or they will be tough. Remove the shrimp to a bowl. Pour the wine into the sauté pan and simmer 1-2 minutes. Return shrimp to pan and toss with the sauce, but do not cook any further. Sprinkle with cilantro. Transfer to a serving dish. Serve hot or at room temperature. If you make it ahead of time, chill in the refrigerator and bring to room temperature in the microwave before serving.
Chicken Habañero Sausage with Mustard Dipping Sauce
2 pounds chicken habañero sausage (Aidell’s is a favorite) ½ cup mayonnaise ½ cup Dijon mustard Toothpicks for dipping into sauce
If sausage is not pre-cooked you will need to bake it for about 30 minutes at 350º, or until cooked through. Cool before slicing. If sausage is pre-cooked, simply cut on the diagonal into 1” thick slices. Put into a serving bowl and chill until serving time. Just before serving, heat in the microwave just until warm, not hot. Serve with Mustard Dipping Sauce.
For dipping sauce: whisk together mustard and mayonnaise. Cover and chill until serving time.
2 tablespoons olive oil ½ onion, finely chopped 1 medium potato, peeled and cut into ½” dice 4 eggs Kosher salt Freshly ground black pepper
In an 8” non-stick omelet pan, sauté onion in olive oil until soft but not brown. Add potatoes and sprinkle lightly with salt. Cover and sauté gently 8-10 minutes, until potatoes are tender.
Meanwhile, whisk eggs together with salt to taste and a few grindings of pepper. Preheat the broiler. Pour eggs over potatoes, tilting to make sure the egg runs into all the nooks and crannies. Cook over medium heat until eggs have started to set and are just turning golden on the bottom. Remove from the heat and put pan under the broiler until top has set and tortilla is cooked through. You want it to be set all the way through, but not over-cooked until it is dry and rubbery.
Invert a flat plate or platter over top of pan. Flip the tortilla over onto the plate. Let cool to room temperature. Cut into 8-12 wedges and serve.
This salad is unbelievable when it is made with tomatoes picked from your own garden. It looks especially gorgeous if you have a mixture of yellow, orange and red tomatoes. If those are not available, I recommend using the most flavorful cherry tomatoes you can find at the market or farmer’s market.
This dish showcases the flavor of the tomatoes, the vinegar, the olive oil and the salt, so the success of the dish depends entirely on the quality of these ingredients. Use the best you can find – it will be worth it.
I like it best this way, without any other adornment. It is also delicious, however, with a sprinkling of either goat cheese or feta cheese (in which case you may need to use less salt), or with a sprinkling of fresh basil or fresh oregano.
1 pint cherry tomatoes or your choice of garden tomatoes, preferable home-grown 2 tablespoons Champagne vinegar or Sherry vinegar of excellent quality 3 tablespoons extra virgin olive oil of excellent quality Grey salt or other high quality sea salt Freshly ground black pepper
Cut cherry tomatoes in half or slice regular size tomatoes. Arrange attractively on a platter with a lip to hold in any juices. Sprinkle with grey salt crystals and freshly ground black pepper. Sprinkle with vinegar. Drizzle with olive oil. Let sit at room temperature until time to serve.
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Copyright © 2008 by Charlotte Rose. All rights reserved. |