Spanish Tapas Night!

Rob and I are unfamiliar with Spanish wines in general. Oh sure we can pick out a decent Rioja but beyond that we are a little lost. We decided to cozy up an Ottawa winter evening by inviting a group of friends that enjoy red wine, food and travel. We sent out an invite to bring a tapas dish or a bottle of a favorite Spanish wine one might like to share. Our group of eight guests was more than up to the task and we had a fun evening trying new wines, comparing wines and enjoying the fruits of our friend’s kitchens. This is a great excuse to get together, weather be damned and learn about wine. Little or no coordination was done and so it was a true potluck with the tapas. Here’s a rundown for most of the food. As recipes show up, we’ll add them to the list.

The Menu:

Mediterranean Spiced Olives
Shrimp and Chorizo with Smoked Tomato Dip
Manchego Cheese
Spanish Roasted Potatoes in Tomato Sauce (Patatas Bravas) – Simply Recipes
Tooma Cheese with Guava Paste
Mussels in Spicy Coconut Milk
Grilled Mushrooms
Homemade Gooseberry Compote
Quinoa Salad
Olives with Roasted Peppers
Whipped Potato, Fish and Olive Spread with Garlic Crostini
Tart with Gorgonzola, Fig, Watercress and Serrano Ham

Abby and Nico’s Quinoa Salad (Abigail Lixfeld and Nico Pham-Dinh )
– toast the quinoa lightly, then cook in duck stock until done
– chop snow pea leaves and then blanche in hot water for one minute, then shock in cold water
– coarsely chop and then saute vegetables in duck fat (e.g. carrots, leeks, bell peppers)
– mix quinoa, snow pea leaves and vegetables, dress and season to taste

Dressing:
– grapeseed oil, reduced sodium tamari, garlic, cracked pepper, agave

Abby and Nico’s Grilled Mushrooms (Abigail Lixfeld and Nico Pham-Dinh )
– thinly slice king oyster mushrooms
– toss in a dressing of grapeseed oil, soy, agave, dijon mustard, tarragon, salt and pepper
– bbq, pan fry or grill until cooked through but still firm

Served with Nico’s Mom’s Ground Cherry Compote

Rob’s Shrimp and Chorizo
– Peel, clean and de-vein gulf-caught fresh shrimp
– Toss cleaned shrimp in spice mix (paprika, chili powder, garlic, salt, pepper)
– Slice Spanish-style dry chorizo into 1cm-thick coins
– Saute chorizo to render some of the fat. Remove from head when tender.
– Saute shrimp in same pan with chorizo-oil (augment with olive oil as needed) until just cooked.
– Take toothpicks and secure chorizo coins inside the curve of the shrimp
– Serve with your favourite dip, in this case, a smoky tomato jam. Sauces made with melted citrus marmalades are excellent as well.

Rob and Maureen’s Tart with Gorgonzola, Fig, Watercress and Serrano Ham
preheat oven to 400 degrees F
Brush flatbread with olive oil
Distribute sliced fresh figs, gorgonzola and watercress sprigs on flatbread
Bake in oven until crispy and golden, and topics are cooked and melted.
Top with slices of Serrano ham while hot (it will “melt” into the hot flatbread)
Cut into easy-to-eat squares.

Spicy Mussels (Courtesy of Jan and Patti adapted from 222 Lyon Street Tapas Bar)
Serves 2 (main course)

 2 Tbsp vegetable oil
2-3 cloves chopped fresh garlic
¼ cup chopped Spanish onion
2 Tbsp finely chopped parsley
2-2½ cups chicken stock (use less/more depending on how much liquid you want)
¾ cup dry white wine (less if you want it less “winey”)
2 Tbsp Dijon mustard
Sprinkling of crushed red chillies (to taste)
2 lbs (one mesh bag) fresh live mussels, washed and scrubbed if necessary
1-1½ cups heavy (35%) cream (use less/more depending on how much liquid you want)

In a large pot, heat the oil until hot. Add the chopped garlic, chopped onion and parsley. Cook over medium heat for 2 minutes, stirring occasionally.
Add the chicken stock, wine, crushed red chillies and Dijon mustard. When heated, add the mussels. Cover the pot and cook until the mussels have opened, 5-10 minutes, stirring occasionally. Add the cream and stir well. Discard any mussels that have not opened. Serve immediately in a large bowl.

 

 

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