Spicy Gazpacho Shooters…Summer Tapas Dinner Menu…The End

August 28, 2011 at 1:35 pm | Posted in Soup | 30 Comments
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As you can see, the sun is mercifully setting on my back deck tapas dinner party.

I’ll conclude this series with the last offering of these Spicy Gazpacho Shooters. I’ve never made gazpacho or for that matter never ordered it in a restaurant. I just can’t wrap my arms around cold soups, I  like them hot, steamy and wafting with wonderful spices and aromas.

With all that said, I thought these little cold soup shooters would make a fresh and summery addition to the menu. And when I carried them out on my tomato red platter in my cute little crackly-glass shot glasses, I felt so clever and smug and could have cared less what the soup tasted like.

I Googled Gazpacho and the returns were all similar variations that included fresh vegetables, and always cucumber, tomato and bell peppers. I knew I wanted to kick mine up a bit and added jalapeno and a few shakes of Tabasco.

  • Spicy Gazpacho Shooters
  • 2 1/2 pounds vine-ripened tomatoes, chopped
  • 1 medium green bell pepper, chopped
  • 1 medium red bell pepper, chopped
  • 1 jalapeño, seeded and chopped
  • 1 small onion, chopped
  • 1 medium cucumber, peeled and chopped
  • 3 large garlic cloves, minced and mashed to a paste with 3/4 teaspoon salt
  • hand full of crusty croutons
  • 3 tablespoons red-wine vinegar
  • 3 tablespoons olive oil

Place all ingredients in a food processor and pulse a few times to blend.  Chill until ready to serve.

Spicy Gazpacho Shooters…It’s What’s for a Summer Tapas Dinner.

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Goat Cheese, Mushroom, Caper and Anchovie Bruschetta…Summer Tapas Dinner Menu, continued

August 23, 2011 at 7:50 am | Posted in Appetizers | 33 Comments
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Love this recipe!!! Goat cheese smeared bread topped with sautéed shiitake mushrooms, briney capers and anchovies…provacative and packed full of flavor. And did I mention easy?

This was the next platter to find its way to the back deck for my Summer Tapas Dinner. Thanks to Greg and Katherine over at Rufous’ Food and Spirits Guide for sharing this wonderful idea. You’ve got to give this one a try. It’s one of those oh-for-pitty-sake good combos. It’s now in my database as a favorite. While you’re at their blog, take a look around. Tons of great recipes and really nice photography.

Before we get to the recipe let’s take a look at some of the water features in Rocky Mountain National Park. It’s just short of a 2 1/2 hour drive northwest of our house. We are so fortunate to have such a jaw dropping, spectacular, pristine piece of our country in our back yard. We make a trip to RMNP at least once each summer and I’m always in awe of its grandeur.

Moose Pond.  Our cabin was on this pond.

Nautical Neal, our pontoon boat ride on Grand Lake and Shadow Mountain Lake

Heading under the bridge on our way from Shadow Mountain Lake to Grand Lake

Nancy and me, enjoying the ride.

View of Lake Irene from our picnic table, Milner Pass, Continental Divide, Rocky Mountain National Park

View of Grand Lake from our dinner on the porch at Grand Lake Lodge.

Mushrooms with Capers and Anchovies

  • 4-6 shiitake mushrooms stems diced caps sliced thin
  • 8-10 anchovy fillets minced (I used half that amount, 4 if I remember right)
  • 2 cloves garlic minced
  • 2 tbsp salted capers washed and chopped
  • 2 tbsp dry vermouth
  • 1 tbsp chopped fresh parsley
  • Salt/pepper

Melt 1 tbsp butter with 1 tbsp olive oil in a frying pan and saute mushrooms until browned. Add anchovies and garlic and cook until the fish liquifies. Add capers and parsley and cook on medium for a minute more. Add vermouth and deglaze pan. Season with salt and pepper. Serve with crusty bread slices covered in a layer of goat cheese.

Goat Cheese, Mushroom, Caper and Anchovie Bruschetta…It’s What’s for Tapas.

Recipe Roulette and Spanish Deviled Eggs

December 28, 2009 at 1:29 am | Posted in Appetizers | 40 Comments
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How about a little bit of South of the Border Tapas?

I’m most certainly ready for change from all of the Holiday food, which I have eaten WAY to much of (not complaining, but kinda).

Our friends Kathy and Tom gave me this cute and fun cookbook for Christmas, W.I.N.O.S. (Women In Need Of Sanity) GO TAPAS. by Bonnie Jesseph.  The inside cover suggests we visit their website www.winoshavefun.com.

  As I was thumbing through it at our party, Tom asked what I was going to make first. My reply was “have you ever played Recipe Roulette?” So that’s what I did and here are the rules.

Recipe Roulette:  You take a cookbook in your hands, close your eyes, spin the cookbook every which direction possible. With eyes still closed open the cookbook and point your finger on the open page. Open your eyes and you have to make the recipe your finger has landed on.

You HAVE to – it’s the rules. 

My finger landed on Spanish Deviled Eggs. Lucky for me, as I love deviled eggs and the idea of topping them with Chorizo and Cilantro sounded so interesting.  Actually the recipe used parsley, but all I could imagine in..on ..and along-side those eggs was cilantro.  These were pretty darn good and I think would make an interesting appetizer for your next dinner party.

I served these with a Spanish cabbage soup that is so easy and delicious you’ll have a fit and I mean an  f-i-t.  I’ll post that recipe soon.  But first,  here is the recipe for the eggs:

Spanish Deviled Eggs

  • 1 dozen eggs
  • 4 ounces Spanish chorizo sausage, finely chopped
  • 1 T. cilantro, finely chopped and a sprig for garnish
  • 1/4 c. seeded, finely diced roasted red peppers, such as piquillo (couldn’t find so I used roasted red bell)
  • 1 T. sherry vinegar
  • 3 T. mayonnaise
  • 1 T. Dijon mustard
  • 2 T. cold water
  • Salt and pepper to taste

Salt and pepper to taste

Hard boil eggs.  Slice eggs lengthwise, remove yolks and place yolks in a medium bowl.  Arrange egg white halves in your favorite Deviled Egg serving bowl.

To prepare filling, cook chorizo in a skillet over medium heat, stirring occasionally until crisp.  Meanwhile add cilantro, red pepper, vinegar, mayo, mustard and water to yolks.  Mash.  Taste and adjust seasoning with salt and pepper.

Scoop filling into egg whites.  Sprinkle with warm chorizo and cilantro.

What a fun and easy little recipe and I think next time I’ll throw in a dash of cumin.  Why not!  And since I’ve substituted cilantro with parsley and added cumin,  we’ll call it India African Inspired Spanish Deviled Eggs.

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