Tapas for Dinner

Now that I have finally found a Spanish grocery store with a parking lot and a seafood counter, it is time to start exploring some more Spanish recipes! Yesterday we invited some friends over for dinner. Dan wanted to put some whole fish on his smoker, and since I was going to the store anyway, I figured I should look up some tapas recipes and make it a meal to remember. It was all so good, so I will share the recipes with you!
First, Dan's fish. They only had 1 kind of whole fish at the seafood counter, and that was Dorada (gilthead bream). Apparently it is the traditional fish eaten at Spanish Christmas dinner, but of course it is typically baked or fried. We just rubbed it with oil, salt, and pepper, made a mop (marinade) of butter, wine, and various seasonings, and then smoked it for 2 hours. It was delicious! Dan felt very biblical as we set out the loaves and the fishes. :-) But he is getting good at peeling and deboning the fish once they are cooked, so when we actually served them it was just fillets-- no tails or heads staring back at you!

Now for the tapas. First, the word tapas means 'lid' and there are several explanations for how the name came about. The most likely is that bar owners started placing pieces of bread on top of beer, to deter the flies (which are numerous and persistent in Spain). Gradually, bars started using these little lids of bread to hold bites of local meats, cheeses, and produce. Now tapas bars are widely available throughout Spain, and they serve small plates or even napkins with tiny servings of food, often eaten with toothpicks. The idea is that you order a little tapas to go with your drink, then after eating it, you want one more drink, and then one more tapas to go with it... etc. Traditional tapas use minimal seasoning and showcase local ingredients, but modern tapas have developed new flavors and presentations with American or even Asian influence. The following recipes are from the book, New Tapas, (Dunlop, Fiona. Thunder Bay Press. 2002). It shares the favorite tapas recipes of famous chefs throughout Spain.

The first recipe that caught my eye was Mushrooms in parsley sauce (Champinones en salsa verde) because Dan loves mushrooms. First, mix up the sauce:
2 cloves garlic, chopped
1 bunch Italian parsley, chopped
1/2 cup white wine
Salt and pepper to taste
 Set that aside, wash 2 lbs. of small white mushrooms, and slice them in half. Saute them in oil with 6 cloves minced garlic and 1/2 red chili pepper, plus salt and pepper to taste. Allow to simmer on a high heat for about 10 minutes. Then sprinkle 1 Tbls. of flour over the mushrooms, add the parsley sauce, and simmer, stirring, for 5 more minutes until the sauce is thick and flavorful. Very tasty, and a good winter dish since these ingredients are always available.

Next, my favorite: Pork, Pepper, and Melted Cheese toasts (Montadito). I liked these because there was almost no cooking, and I could prep them in advance ad just pop them in the oven when guests arrived.
First, thinly slice half a red pepper, and saute in oil, with salt ad pepper, just a few minutes until it is soft.
Next, slice several pieces of fresh bread.  Top each with a thin slice of jamon (cured ham), two slices of the cooked pepper, and a small wedge of soft cheese (I used Camembert). Place under a hot broiler for about 1 minute, until the cheese melts and the bread becomes crispy. Serve hot. The blend of textures and flavors is delightful!

 Finally, Shrimp and cheese tartlets. These sounded intimidating at first, but I'm glad I gave them a try, because they were actually pretty easy and really delicious. First, make the pastry shells:
In a food processor, blend 1/2 cup flour, a pinch of salt, and 3 Tbsp of softened butter. Then add 1 egg yolk, and about 1/2 tsp of cold water, just enough to make the pastry stick together in a ball. Wrap in plastic, and place in the fridge for half an hour. Then roll out between 2 sheets of plastic wrap dusted with flour (I have learned this makes clean-up easier). Use a drinking glass to cut circles from the pastry, and place then in 6 muffin tins. Prick the bottoms with a fork, then bake at 400 degrees for 12 minutes.
Meanwhile, saute 2 cloves of minced garlic in 2 Tbls. butter, with salt to taste. Add 1/2 cup of white wine, bring to a boil, and cook until almost all liquid is gone. Add 1/2 cup of heavy cream and 10 jumbo shrimp (which are cooked, pealed, and chopped). Cook for 3 minutes, stirring. Then place shrimp mixture in the pastry shells, top with grated aged cheddar cheese, and broil for 2 minutes until the cheese is golden. Serve immediately. Very rich, creamy, and perfect with a glass of white wine.

So, I haven't done a Spanish food post for a little while, but I hope this makes up for it! :-)