From kenk@ctv.es Mon Feb 11 10:53:32 2002 Date: Sun, 10 Feb 2002 04:19:01 +0000 (UTC) From: kenk Newsgroups: rec.food.recipes Subject: Spanish Tapas (6) 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 ) Spiced Chorizo Sausage with Figs Spinach Empanadas 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. Spiced Chorizo Sausage with Figs This dish features an intriguing blend of spicy, sweet and sour flavors. 4 chorizo sausages (1 lb) cut into 1 inch pieces 8-10 dried figs, halved 1 small onion, halved and thinly sliced 1 Tbsp olive oil 1/2 cup red wine 1/4 cup sugar 1/2 cup red wine vinegar 1 stick cinnamon * pinch ground cloves Heat the oil in a skillet and lightly brown the chorizo. Add remaining ingredients and gently simmer 30 minutes. Note: This dish can be made in advance and preheated just before serving. Spinach Empanadas These Spanish Style almonds pack a pleasantly spicy punch 1/4 cup raisins, soaked in warm water, 15 minutes and drained 2 Tbsp olive oil 2 garlic cloves, thickly sliced 4 anchovies 1/4 cup pine nuts 1 large egg 300 gram package frozen chopped spinach, thawed and squeezed of its moisture * salt and pepper to taste * 375-450 gram pkg. frozen puff pastry, thawed * egg wash (1 large beaten egg mixed with 2 tsp water) Place the first six ingredients into a food processor and blend until smooth. Place in a bowl and mix the spinach and salt and pepper to taste. Roll out puff to about a 1/8-inch thickness. With a 3-inch round cookie cutter, cut dough into rounds. Place a heaping teaspoon of filling in the center of each round. Brush edges with egg wash, and then fold over and seal by pinching the edges. Place on a paper-lined parchment or non-stick baking sheet, leaving an inch space between them to allow the puff pastry to expand. (Empanadas can be made to this point, covered, stored in the refrigerator, and baked later). Bake in a preheated 350 F Oven until puffed and golden, about 15-20 minutes. Note: The weight of the brands of ready to use puff pastry vary. For more tapas recipes go to http://www.gourmetfoodplaza.com -- Rec.food.recipes is moderated; only recipes and recipe requests are accepted for posting. Please send recipes, requests, questions or comments to Moderator Patricia Hill at recipes@rt66.com Please allow several days for your submission to appear.