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
Start a hardwood charcoal fire in the grill or preheat your broiler. Rub olive oil all over red peppers. Place over flames or right under broiler. Rotate using tongs until skin is blistered black all over. (Make damn sure that it is blistered all over.) Transfer peppers using tongs again to a ziplock bag or borwn paper bag and toss in fridge for 10 minutes. The skin should peel right off so remove skin and slice into slivers. Serve in earthenware pots with chopped fresh garlic. If you have access to a food co-op or fancy Whole Foods, try to get a milder garlic so you can eat it raw no problem.
Pimientos con Boquerones
Prepare rounds of fresh bread and coat with olive oil. Take a clove of garlic and scrape it over the bread. Put canapes in a hot oven for 5 minutes and remove. Now place a sliver of the pimiento above and lay an anchovy fillet over it. Serve on a plank of wood.
Condimento
Spanish relish needs to be at the table. Goes with bread and that huge hunk of jamon that you bought to impress your guests.
Ingredients:
3 dozen small cured black olives
1 dozen pearl onions
6 small sweet gherkins
2 dozen strips of pimentos piquillos
Method:
Chop everything and mix well. Let sit for 20 minutes in the fridge and serve in earthenware pot.
Croquetas con Queso y Pimientos
Find your nearest Spanish friend and ask them to teach how to say "croquetas" with the right accent.
Yield: 12 portions
Ingredients:
4 tablespoons sweet butter
1 tablespoon olive oil
1 tablespoon minced shallots
6 tablespoons flour
3/4 cups milk
6 piquillo peppers, cut into tiny slivers
5 tablespoons grated Manchego
Kosher or sea salt
pepper
nutmeg
1 egg yolk
1/2 cup dried breadcrumbs
Olive oil for frying
Method:
Melt the butter and oil in a saucepan and saute the shallots. After a few minutes, stir in the flour. Once incorporated add milk and heat until smooth and thick and almost boiling. Add piquillos, cheese (leave a little bit out) and salt, pepper and nutmeg. Remove from heat and chill for an hour or longer. (You can prepare this step in advance).
Flour up your hands and make little balls out of the mixture. Dip in egg yolk and then in the bread crumbs (mixed with a bit of leftover cheese) and fry in really hot oil or in a deep fryer. Keep warm in a 200F oven.
Gambas al Ajillo
Very obviously one of the most popular and classic tapas in Spain. Make sure you use fresh shrimp - it makes all the difference.
Ingredients:
3/4 pound fresh shrimp, de-veined and shelled
2 tablespoons balsamic vinegar
3 cloves garlic, root removed and chopped finely
1/2 teaspoon smoked paprika
1 tablespoon minced parsley
1 tablespoon Kosher salt
Olive Oil
Method:
Marinate the shrimp in balsamic and garlic for several hours prior. Before serving heat a skillet on high. Throw the shrimp in there and cook until they turn red, about 2 minutes. Transfer to earthenware dish and mix with olive oil, parsley, paprika and salt.
Recommended Killer Wine for Tapas: Arbanta Tempranillo from Rioja (smooth, well-rounded and full, cherry flavors). Available for $14 at Big Nose Full Body on 7th Avenue at 13th street in Park Slope, Brooklyn. Its worth every penny.
Bonus recipe: Chorizo Lollipops
Now this is interesting. Chorizo lollipops sticking out a loaf of bread. You may or may not want to do this.
Ingredients:
1/2 cup sugar
2 tablespoons water
Chorizo - cut into small, lollipop sized chunks
Method:
Spear the chorizo chunks onto 4 inch skewers. In a small pot, pour in the sugar and mix well with water. Raise heat and boil until color is light amber. Now dip chorizo into the candied sugar and spin around so no sugar drips off. Place in a glass so the sugar can harden, then spear them into a loaf of bread and present it that way.
