Saturday, July 26, 2008

Ole! It's Tapas Time!

A full year has past since I had my very first Wine & Dine event. I've been hosting these events as a way to learn more about wine and food pairings. They have been fun and through them, we've made some very close and special friends. In celebration of the past year, the theme for this month's Wine & Dine event is tapas and sangria.

The spread was incredible as always... and there was so much! We barely had enough room on the table for it all but we managed. My only regret was not getting a picture of everything. I was busy helping guests in my kitchen with final touches and greeting guests as they arrived that I didn't get a chance to take pictures of all of the contributions to tonight's dinner. Regardless, I do have quite a few recipes to share of dishes that graced our table. If you're ever planning a Tapas party, these recipes will certainly represent Spanish cuisine. Overall, it was a fun night and everything made paired perfectly with the various sangrias I prepared.

To join in the fun, my fellow bloggers have submitted Tapas and Sangria recipes. As I do with each blogging event I host, a lucky blogger receives a giveaway related to the food theme. This event's winner is Melissa of Mrs. Sac's Purple Kitchen! Melissa will be receiving a Spanish Tapas cookbook. Congratulations Melissa and thanks to all that participated in the blogging event! Read on to check out the recipes submitted by my fellow bloggers and pictures of my Tapas event...

I made 3 different sangrias - a red wine w/mango acai berry juice, pineapple juice and coconut rum; a white wine w/guava nectar, coconut rum and ginger ale; and my Tropical Sangria:

Seafood Paella

shared at the event by Joelen
recipe adapted from here


Spanish Omelette
shared at the event by Ruby
recipe adapted from here


Shrimp Ceviche

shared at the event by Kurt
recipe from here


Cherry Tomatoes Stuffed w/ Spanish Olive Tapenade
shared at the event by Linda
recipe from here

Mejillones a la Vinagreta
(Mussels Vinaigrette)
shared at the event by Teresa
recipe from here


Dates Wrapped in Bacon
shared at the event by Fatima
recipe from here


Goat Cheese Baked in Tomato Sauce
shared at the event by John
recipe from here


Tarta de Santiago (Galician Almond Tart)
unpictured
shared at the event by Harv

Patatas Bravas
unpictured
shared at the event by Tricia

Coffee Flan

unpictured
shared at the event by Sue



Roasted Vegetable Canape (Canape de Escalivada)
submitted by Cate of Fresh From Cate's Kitchen
(adapted from Delicioso! The Regional Cooking of Spain by Penelope Casas)
1 small eggplant
1 red bell pepper
1 green bell pepper
1 onion, skin removed
1 zucchini
2 tbsp olive oil
juice of one lemon
salt
pepper
1 1/2 tsp chopped fresh thyme
Flat-leaf parsley, for garnish

In a hot oven (450-500 F), roast the eggplant, bell peppers and onion (in a roasting pan) for about 10 minutes on each side, or until skin is blackened in places.
Let cool, then remove the skin and seeds from the eggplant and peppers.
Slice the onion, peppers, and eggplant into thin 1"-long strips.
Transfer to a bowl, and toss with olive oil, lemon juice, and thyme.
Season to taste with salt and pepper.
Slice the zucchini into thin slices.

Easy Shrimp Ceviche
submitted by Cara of Cara's Cravings
from Boston, MA
original recipe

1 pound medium-small shrimp, peeled and deveined
2 Tbsp salt
juice from ~ 4 limes
juice from 2 lemons
1 cup minced red onion
1 jalapeno pepper, minced
1 cup chopped cilantro
1 cucumber, seeded, peeled, and diced

Cook the shrimp in boiling salted water for about 2 minutes (be careful not to overcook).
Remove to an ice bath to stop the cooking.
Drain the shrimp and roughly chop into smaller pieces.
Combine with lime and lemon juice and refrigerate for about 30-60 minutes.
Before serving, toss with remaining ingredients.
To make wonton cups, spray a muffin tin with nonstick cooking spray.
Press a wonton wrapper into each muffin cup, and lightly spray with olive oil.
Bake at 350 for about 5-7 minutes, until crispy.

Classic Sangria
Lauren of Lauren's Kitchen from New Jersey
Melissa of Mrs. Sac's Purple Kitchen from Murfreesboro, TN
recipe from Allrecipes.com


1 lemon
1 lime
1 orange
1 1/2 cups rum
1/2 cup white sugar
1 (750 milliliter) bottle dry redwine
1 cup orange juice

1. Have the fruit, rum, wine, and orange juice well chilled. Slice the lemon, lime and orange into thin rounds and place in a large glass pitcher. Pour in the rum and sugar. Chill in refrigerator for
2 hours to develop the flavors.

2. When ready to serve, crush the fruit lightly with a wooden spoon and stir in the wine and orange juice. Adjust sweetness to taste.