If you’re anything like me, you have a variety of open olive jars in your refrigerator. And if so, then this recipe if for you!
I had partial jars of stuffed olives, pitted olives, black olives, green olives, and olives with the pits still inside. Any and all of those can be used here.
So clean out your fridge and make a great addition to a tapas bar at the same time.
Tapas Bar Olives
16-ounces of a variety of olives
3 long slices of orange peel
4 fresh bay leaves
1 small hot red pepper, cut to thin circles
Place a third of the olives in a large jar with a tight fitting lid. Add an orange peel strip, a bay leaf, and a couple of pepper slices to the olives.
Top with another third of the olives, another bay leaf and a few more pepper slices.
April 24, 2014 No Comments
This easy and super pop-pop-popular tapa has only three ingredients and takes only a couple of minutes to throw together.
Sometimes the Spanish chorizo can be difficult to find. I found it at Cost Plus World Market.
Chorizo-Filled Dates Wrapped in Bacon
Spanish chorizo sausage, casing removed
14 Medjool dates, pitted
7 slices thick-cut bacon, halved crosswise
Preheat the oven to 300 degrees.
Make an incision in one side of each date and remove the pit. Discard the pits and set aside the pitted dates.
Cut the chorizo sausage into 14 little sticks about twice the size of the pits you removed.
Tuck a chorizo stick into each date and pinch the dates closed. Wrap a half strip of bacon around each date and secure with a toothpick.
April 23, 2014 1 Comment
On Saturday night we had our Spain Reunion Dinner.
Peggy & Jim and Lorraine & John plus Dave & I spent a relaxing evening drinking sangria, nibbling on tapas and dining on my paella.
I’ll share recipes with you all week. I shall begin with the star of the evening – the paella!
Begin this recipe the day before to marinate the chicken overnight. Up to 4 hours before serving, brown the chicken and cook the onion, garlic and tomato base in the same pan. You can finish the dish when your guests arrive by bringing the base back up to heat and taking turns stirring as you enjoy your tapas and sip sangria.
A couple disclaimers before I get to the recipe. I forgot to add the peas. I had a bag of fresh peas in the fridge and just forgot, much to the dismay of my husband, who loves peas. Sorry!
And the final photo was taken at the dinner table which was outside, in the dark, and I should have used a flash. Oh well, it will have to do.
April 22, 2014 4 Comments
Along with Arugula & Strawberry Salad with Chèvre, Pistachios and Horseradish-Maple Vinaigrette and Pomegranate Molasses Leg of Lamb and Lemon-Limoncello Meringue Pie I made this scrumptious potato dish for our Easter supper.
One quick Tip: When shopping for leeks, look for a leek with as much white as possible. The white and pale green portions of the leek are the only parts used, so try to get the most bang for your buck. I found these two perfect leek specimens at Trader Joe’s.
April 21, 2014 2 Comments
Easter Day – Scottsdale, Arizona Circa 1963
April 20, 2014 1 Comment
Something has happened.
One of you did something and I am asking that you step up and take responsibility for your actions.
I know, with certainty that it was one of you! No one, absolutely no one else, but one of my readers could have known and done what you did.
I know this because one of you did something after you read about a situation that was ongoing, and you read it about it here.
Please step forward and admit it, to not just me, but to all of us.
April 19, 2014 No Comments
Tomorrow night we’re having Peggy and Lorraine and their significant others over for a dinner of tapas, sangria, and paella. We’ll exchange photos and basically relive our dreamy trip to Barcelona. Plus, I have to put my money where my mouth is when I assured them that my paella is superior to what we had in Spain.
Here is the recipe for one of the many tapas I’ll be serving.
April 18, 2014 1 Comment
I hard-boiled 9 eggs and used the technique explained on This Site for the first eight eggs. Then on whim, I tried another technique and ended up with the egg above. I love the end results and will show you how to do both.
Plus I’m putting up links to all of my Easter recipes as listed on the Complete Recipe Index – over there on the left, in case you are still trying to figure out what to make.
Cocktail Napkin Easter Eggs
8 to 12 white hard-boiled eggs, cold
Printed paper cocktail or lunch napkins
1 egg white, lightly beaten
Open the napkins and separate the printed top layer from plain second layer if napkin has two layers. Discard any plain sheets.
Cut each napkin into four squares, along the folds.
Dip a small pastry brush into the beaten egg white and use to adhere and apply a square onto the front center of an egg.
April 17, 2014 5 Comments
Last week, Chef Kevin Binkley of Binkley’s, Café Bink, Bink’s Midtown, and Bink’s Scottsdale, was the guest teacher at Les Gourmettes. Kevin is once again up for the James Beard Award for the Best Chef: Southwest. Fingers are crossed!
Everything he made was, of course, amazing! The thing that I really enjoyed though was a simple, thick, tangy, creamy vinaigrette made without any vinegar. Strange but true and truly delicious.
Kevin served the vinaigrette over a salad of arugula, strawberry slices, goat cheese and pistachios. I’ll be serving the same salad for our Easter dinner on Sunday.
Speaking of Easter Sunday, if you haven’t colored your eggs yet, hold off one more day because tomorrow I’m posting a new way to decorate eggs and a bunch of Easter Menu ideas.
April 16, 2014 1 Comment
For the past six weeks Connor has been working at Mark Tarbell’s The Tavern. He is the dishwasher and although they feed him dinner, he has not gotten the one item he sees that he really wants… the coconut cream pie.
So of course, I made it for him. That’s what moms do.
He gave it a thumbs up.
I have plenty of photos to accompany the crust making part of the recipe. But my dad was here while I was making the filling. He can be very distracting, so no photos of that part, sorry.
April 15, 2014 No Comments