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Jeff Kelly's BLOG

Jeff Kelly's Blog


"What IS a Tapas Party? It's Your New Best Friend!

Wednesday, December 27, 2006

BACKGROUND:



The new craze, and a fun idea for New Years Eve. (you're probably been to one or two and not even known it)



Tapas are appetizers that usually accompany sherry or other aperitifs and cocktails. They can also form an entire meal and range from simple items such as olives or cubes of ham and cheese to more elaborate preparations like cold omelets, snails in a spicy sauce, stuffed peppers, and miniature sandwiches.



The best part is, you can use the saucers from your tea or coffee mugs as plates, and encourage your guests to use toothpicks or their fingers when eating - no silverware necessary.



Here are some ideas...



Most important..drinks!



DRINK: Sangria



1 unwaxed orange

1 unwaxed lemon

2 peaches

1 to 2 tablespoons sugar

1 large bottle red wine, chilled

3 tablespoons brandy

1 cup mineral water, chilled



Rinse the citrus fruits in hot, running water, and dry them. Cut away the rind in a spiral, using a knife. Remove the pith from both fruits, and slice the flesh. Peel the peach flesh into pieces. Place the fruit in a large, glass pitcher. Sprinkle with sugar. Pour in the wine and brandy, then the water. Stir. Sangria should always be served ice cold. A few ice cubes may be added.



FOOD: Tortilla Espanola: Spanish Omelette



3 large eggs

Salt, to taste

3 to 4 tablespoons olive oil

3 large potatoes, peeled and thinly sliced

1 onion, peeled and finely chopped

Green olives, for garnish



Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.

Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).



Add the potato and fry for a couple of minutes. Add the onion and mash together.



...pause..have a sip of your Sangria...



When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.



Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.



The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick co-ordinated movement of both wrists ?flip? the tortilla over onto the plate and slide back into the pan to cook the underside.



Keep shaking the pan lightly so the tortilla does not stick to the bottom.



Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.



Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.



...again..pause..have a sip of your Sangria...



FOOD: Another idea..Garlic Shrimp



1/3 cup olive oil

4 garlic cloves, sliced

1 teaspoon red pepper flakes

1 pound unshelled shrimp (26 to 32 shrimp per pound)

2 teaspoons sweet paprika

1/4 cup medium-dry sherry

1/4 cup minced fresh parsley leaves

Fresh lemon juice, to taste

Salt and freshly ground black pepper



In a large heavy skillet set over moderately high heat, heat the oil until it is hot, add the garlic and cook, stirring, until it is pale golden. Add the red pepper flakes and the shrimp and cook the mixture, stirring, for 1 minute, or until the shrimp are pink and just firm to the touch. Sprinkle with shrimp with the paprika and cook the mixture, stirring, for 30 seconds. Add the Sherry, boil the mixture for 30 seconds, and sprinkle with parsley. Season the mixture with the lemon juice and salt and pepper, to taste, and transfer it to a serving bowl.

The shrimp may be made up to 1 day in advance and kept covered tightly and chilled. Serve the
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DECEMBER 2006
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