RECIPE # 4262 - TAPAS RECIPES - Tuesday, February 3, 2009 - NewsChannel5.com | Nashville News, Weather & Sports

RECIPE # 4262 - TAPAS RECIPES - Tuesday, February 3, 2009

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Chef September Norman - September's Restaurant

 

Chorizo-Stuffed Dates with Salsa Romesco Sauce  

1 pound whole, pitted dates, slit down the middle

1/2 pound chorizo sausage (can substitute regular breakfast sausage)

1 pound bacon, uncooked

Toothpicks

Sauce:

1 red bell pepper, quartered and seeded

1 tbsp. olive oil

1/2 cup blanched almonds

2 inch thick slice day old bread, cubed

2 garlic cloves, chopped

1/4 teaspoon cayenne

1/2 tsp. paprika

1 cup parsley leaves, chopped

2 tomatoes, chopped

2 tbsp. sherry or red wine vinegar

Salt and black pepper, to taste

Sauce:  Preheat broiler.  Place red pepper skin side up on baking sheet lined with foil.  Place under broiler and roast until the skin is charred.  Remove from oven and wrap with foil to steam.  Let sit for 10 minutes.  Open foil carefully and peel off charred skin and discard.

Heat oil in plan over medium heat.  Stir fry almonds and bread cubes until golden, about 5 minutes.  Drain on paper towels.  Place peeled red pepper, almonds, bread, garlic, spices, parsley, tomatoes and vinegar in food processor or blender; pulse until well blended, but still retaining some texture.  If necessary, add water, 1 tbsp. at a time to adjust to desired consistency.  Add salt and pepper to taste.  Cover and refrigerate for at least 30 minutes or up to 3 days.  Serve at room temperature with dates or your favorite dippers.

Dates:  Cook chorizo until browned.  Drain on paper towels.  Stuff each date with about 1 tbsp. of the chorizo.  Wrap 1/2 piece of bacon around each date and secure with a toothpick.  Place on baking sheet, with the bacon seam side down.  Bake for 5-10 minutes at 350 degrees or until bacon is crisp.  Remove from oven, let cool and remove toothpicks.

To serve:  Place a small amount of sauce in the bottom of a decorative or soup spoon.  Lay a date on top of the sauce and arrange spoons on serving tray.

Baby Baked Potatoes with Sour Cream, Caviar and Dill  

20 tiny new potatoes, pricked

1 tablespoon olive oil

2 teaspoons salt

1/2 cup sour cream

1/3 cup black lumpfish caviar

Dill, garnish, optional

Preheat oven to 400 degrees.  Toss potatoes with olive oil and salt.  Place on a baking sheet and cook until soft inside and crisp outside, 30 minutes.  Cool completely.

Cut a small piece off one side of potato to make flat, stable bases.  Cut a small "cross" on top of each potato and squeeze gently to open.  Top each baby potato with 1 teaspoon sour cream and caviar.  Place a small dill sprig on top for decoration.  Place on serving tray lined with spring mix and serve.


Boiled Shrimp with Bloody Mary Mix

1 bottle Bloody Mary Mix, chilled

1 pound Boiled shrimp, peeled, tail on

Pickled green beans or celery, garnish, optional

Pour Bloody Mary into shot glasses filling 3/4 full.  Cut a small slit in the side of the shrimp and place on rim of glass.  Place a small celery stick or pickled green bean in glass and place all on a large serving platter.

Basil Marinated Mozzarella, and Cherry Tomato Skewers

1 red pepper, quartered and seeded

1 garlic clove, finely chopped

1 tbsp. lemon juice

2 tbsp. olive oil

1/2 tsp. salt

1 tsp. cracked black pepper

20 bocconcini (baby mozzarella balls)*

¼ finely chopped basil

20 cherry tomatoes, halved

20 large basil leaves

Wooden skewers

Preheat broiler.  Place red pepper skin side up on baking sheet lined with foil.  Place under broiler and roast until the skin is charred.  Remove from oven and wrap with foil to steam.  Let sit for 10 minutes.  Open foil carefully and peel off charred skin and discard.

Chop peppers into very fine dice.  Combine diced peppers, garlic, lemon, oil, salt and cracked pepper in nonmetallic bowl.  Add mozzarella balls and toss to coat each piece well.  Cover and marinate at room temperature for at least 30 minutes.  Sprinkle chopped basil over and toss to coat the mozzarella well.  Thread 1 cherry tomato half and 1 mozzarella bowl onto each skewer.  Wrap each remaining cherry tomato half in one basil leaf and add 1 to each skewer.  Serve chilled or at room temperature.

Note:  Mozzarella can be marinated up to 3 days in advance and can be skewered 4 hours in advance.

*If you can't find Bocconcini, cut whole mozzarella cheese into cubes and proceed as above.

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