Posts Tagged ‘appetizers’

Father’s Day Brunch Recipe: Tortilla Española

Friday, June 13th, 2014 No comments

Father’s day is almost here! One of my all-time favorite dishes to cook up for a Father’s Day is Tortilla Española, also offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part. This delicious dish is a staple of Spanish cuisine, consisting of egg omelette made with potatoes cooked in olive oil. I hope you enjoy this dish as much as I do.

Tortilla Espanola 1024x682 Fathers Day Brunch Recipe: Tortilla Española

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

Ingredients:

  • 4 tablespoons Spanish olive oil, divided
  • ?4 Yukon Gold potatoes, sliced very thin (Note: Use a mandolin (if available) set at 1/8”)
  • 2 teaspoon kosher salt?1 onion, cut in half and sliced very thin?2 garlic cloves, crushed
  • 6 large eggs
  • 2 teaspoons dry grill rub or seasoning
  • Freshly ground pepper to taste
  • Roasted red pepper strips, purchased or homemade

1) Prepare potatoes for Tortilla Española, sliced about 1/8″ inch thin

2) Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.

3) Add potato slices and sauté for 12 minutes, turning to ensure even cooking.

4) Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.

5) Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.

6) ?Add crushed garlic and sauté for 2 minutes.

Turn off flame and set aside.

7) ?Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.

8) Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes.?Add 1 tablespoon of oil to skillet.

9) Pour egg and potato mixture into heated skillet. ?Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.

10) When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side.

11) Add ground pepper to taste.?Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.

Happy Father’s Day to all the dads out there! Enjoy!

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A Tasty Flower as Appetizer or Side: Sautéed Cauliflower

Wednesday, April 18th, 2012 No comments

SauteedCauliflower A Tasty Flower as Appetizer or Side:  Sautéed Cauliflower

Cauliflower Sautéed in Olive Oil

Cauliflower is a close relative of Brussels sprouts, broccoli and cabbage. You either love it or hate it, few are indifferent.
I happen to love cauliflower along with brussels sprouts. In an effort to create more interesting appetizers, I have been preparing vegetables as a first course in addition to multiple offerings of vegetables as sides. This sautéed appetizer is easy to prepare and will get rave reviews from your guests who already love this family of vegetables.

Cauliflower Sautéed in Olive Oil

1 head cauliflower, trimmed and cut into florets
3 eggs, beaten
1/2 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup fine bread crumbs
1/4 cup olive oil

Steam the cauliflower florets in a steamer pot for 6 minutes. Cool.
Beat the egg with the nutmeg and salt.
Dip the florets in the egg and then the bread crumbs.
Heat a few tablespoons of the olive oil in a sauté pan and add the florets. Brown the florets, turning frequently until golden brown and tender. Serve as an appetizer or as a side vegetable.

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Appetizer for Thanksgiving: Crostini with Lump Crab and Red Bell Pepper Salad

Sunday, October 24th, 2010 No comments
crostini with lump crab Appetizer for Thanksgiving: Crostini with Lump Crab and Red Bell Pepper Salad

Crostini with Lump Crab

Every year we strive to strike the right balance for Thanksgiving appetizers. We want complimentary flavors, not too filling, not too much additional work, something you might even delegate to someone else to bring. Here is an idea for something light, complimentary to the traditional meal and simple to make:

CROSTINI WITH LUMP CRAB AND RED BELL PEPPER SALAD
1 pound fresh lump crabmeat
½ cup extra virgin olive oil, plus more for drizzling
1 roasted red bell pepper, seeded and diced
1 tablespoon minced fresh chives
1 tablespoon finely chopped fresh basil
Juice and grated zest of 1 lemon
Salt and cracked black pepper
1 baguette, preferably one day old

Preheat oven to 425 degrees.

Pick through crabmeat and remove any shell pieces.  Transfer to medium sized bowl.
Combine olive oil, bell pepper, chives, basil, lemon juice and zest and mix well.
Season to taste with salt and pepper.
Slice baguette into ¼-inch slices.  Lay slices on a cookie sheet and drizzle with olive oil.
Bake in oven at 425 degrees for 10-12 minutes or until bread begins to brown.
Top crostinis with crab salad and arrange on serving platter.

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