Seems everyone a couple months ago was hot to trot for tapas and I suppose its died down somewhat (at least in NYC). For me though, there still ain't no pleasure in paying 12 bucks a pop for what should traditionally be a 4-5 dollar plate - straight up. So if I cant have 'em in Spain for a couple euros a pop, ill just make them at home and serve them to my friends. Here are ChezJJP's top 5 killer tapas recipes that are celestially engineered to be compatible with too much Tempranillo or Garnacha.
Obviously, not all tapas require a full on recipe. You are expected to have some Spanish cured meat, preferably a big leg of Jamon Serrano on a solid, wooden Jamonera ready to serve guests. (Just to satisfy your curiosity, a 15 pound leg of Jamon Iberico costs $760.00 online - and thats without shipping, so you may want to settle for a couple pounds of slices from the local butcher)
Have olives, good bread spanish goat cheeses by themselves. Try to serve everything in earthenware or ceramic brown dishes and on wooden cutting boards and planks. Serve wine in small water cups!
Pimientos Piquillos
