From mimipass@home.com Wed May 23 17:19:56 2001 Date: 23 May 2001 15:42:23 GMT From: Miriam Pass Newsgroups: rec.food.recipes Subject: Spanish Tapas (4) Collection Followup-To: rec.food.cooking, rec.food.recipes Country Bread and Cured Spanish Ham Pinchitos Morunos ( Moorish Kabobs) Escalivada Champinones a la Plancha ( Grilled Mushrooms ) Country Bread and Cured Spanish Ham Per person: 2 slices good quality bread 1 tomato, cut in half Spanish olive oil thinly sliced serrano ham Rub tomato over the bread, trying to get as much pulp as possible Sprinkle with some of the olive oil and arrange ham on top. Pinchitos Morunos ( Moorish Kabobs) Marinating spices ( up to 1 lb. of meat) 1/2 tsp. thyme 1 tsp. cumin 1/2 tsp paprika 1 bay leaf crumbled 1 Tbsp. chopped parsley 1 tsp. crushed red pepper 1/2 Cup Spanish olive oil 3 - 5 pieces cubed pork shoulder per person. Rub the meat with the marinating spices and the olive oil, Cover and marinate a few hours or overnight in the refrigerator. Place the meat on skewers and grill or griddle over high heat until just done. Escalivada Roasted vegetable salad 2 green peppers 2 red peppers 1 eggplant, peeled and thinly sliced 2 shallots 2 tomatoes 3/4 Cup Spanish olive oil 1/4 Cup sherry wine vinegar 12 slices country bread, toasted Roast all the vegetables in a 350 oven for about 1 hour. Peel and seed the peppers and tomatoes Cut all the vegetables into strips and mix with the olive oil and vinegar. Season with sea salt. Chill and marinate for at least 6 hours and serve on the toast. Champinones a la Plancha ( Grilled Mushrooms ) per person 6 - 8 mushrooms, stems removed 1 garlic clove, chopped Spanish olive oil 1 Tbsp. chopped parsley Salt the mushrooms and lightly coat with olive oil Cook in a heavy skillet over high heat until done (about 3 min. per side) sprinkle with garlic, olive oil and parsley and serve on a plate or with toothpicks. -- ~~Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please read the FAQ posted each week. Please send recipes, requests, questions or comments to recipes@rt66.com Please allow several days for your submission to appear.