-
18 Nov ' 01:35
Tailgate tapas Spanish Chorizo & Potato Tortilla 2 Spanish chorizo sausages, chopped 2 medium Yukon gold potatoes, diced 3 green onions, chopped 3 garlic cloves, crushed 8 large eggs 1/2 cup half & half, sour cream or plain yogurt 2 cups grated Manchego or old cheddar Preheat the oven to 400°F. In a large skillet, heat a drizzle of oil over medium-high heat and cook the onion for a few minutes, until soft. Add the sausage and cook for a few more minutes, then the potatoes, cover and cook for 5-10 minutes, until the potatoes are tender. Remove the lid and add the green onions and garlic. Cook for another minute or two, then spread the mixture into a 9"x13" pan that has been sprayed with nonstick spray. Meanwhile, stir the eggs and half & half with a fork or whisk, until well blended. Season with salt and pepper and stir in half the cheese. Pour over the vegetables and sprinkle with cheese. Bake for about 20 minutes, until set. Cool completely and then cover and refrigerate for up to 2 days. Serve cold, cut into squares or triangles. Serves 10+.Grilled Pork Sausages with Spiced Figs adapted from Bon Appétit, September 2007 1 cup red wine vinegar 3/4-1 cup sugar 1 pkg. dried black Mission figs (about 1 1/2 cups) 1 cinnamon stick or 1 sprig of rosemary 1 tsp. cornstarch (optional) 5 sweet Italian link pork sausages (about 1 pound) In a small saucepan, combine the vinegar, sugar, figs and cinnamon stick or rosemary and bring to a simmer. Cook over low heat for about half an hour, until the figs are plump and the liquid is syrupy. If you like, dissolve the cornstarch in about 2 tsp. water and add it to the mixture to thicken it a little; bring back to a boil for at least 2 minutes to allow it to thicken and get rid of any starchy texture. Meanwhile, grill the sausages until almost cooked through; holding them with tongs, cut them in half lengthwise, then throw them back on the grill for a few minutes, cut-side down, until char-marked on the bottom. Serve each sausage half topped with a few figs and some sauce. Serves 10.Gambas al Ajillo (Garlic Shrimp) adapted from www.spanishfood.about.com 1/4 cup extra virgin olive oil 6 large garlic cloves, sliced 1 lb raw, tail-on shrimp 1 tsp. paprika pinch red pepper flakes 1/4 cup cognac or dry sherry 1-2 Tbsp. chopped fresh parsley juice of a lemon fresh crusty bread, for serving In a large, heavy skillet, heat the olive oil sauté pan or heavy frying pan, warm the olive oil over medium-high heat. Add the garlic and swirl around the pan for a few minutes. Turn the heat up to high and add the shrimp, paprika and red pepper flakes and sauté, stirring briskly for a few minutes, just until the shrimp turn pink and curl up. Turn them over as they need it. Add the sherry and lemon juice to the pan and swirl it around quickly, then pour it all out into a shallow bowl, scraping any browned bits off the bottom. Serve immediately with fresh bread.Ham, Manchego, and Fig Crostini adapted from Gourmet, September 2008 1 baguette, sliced on a slight diagonal olive oil (optional) fig preserves or jam thinly sliced serrano ham or prosciutto Manchego cheese, thinly sliced with a vegetable peeler If you like, brush your baguette slices with olive oil and toast them on a baking sheet until golden. Otherwise start with fresh slices. Spread each slice with fig jam and top with serrano and Manchego. If you like, drizzle them on the serving plate with a little olive oil. 1 onion, chopped canola or olive oil, for cooking salt & pepper
Search the Site
Custom Search
