Olive Dip

This past Christmas I was introduced to this dish that is simply... YUMMY! I spent my 4 day holiday in Austin, Texas munching away on this incredible dip. I just had to pass the recipe on to my readers. Its easy to make and easy to double for larger parties.

8oz Cream Cheese, softened
2-4oz Green Olives with Pimentos, diced fine
2oz Black Olives, diced fine
2 tsp Garlic, minced
1/8 tsp Dill, dried
1/4 - 1/2 tsp Crushed Red Pepper
1/2 tsp Parsley, dried

1) Place cream cheese in bowl, making sure it is easily stirred with spoon. Add in all ingredients and stir to combine well.

2) Cover with plastic and place in refrigerator for 1 hour to overnight.

Serve with crackers, veggies, cheese, meats... great all round dip.

Happy Hour Tapas

Tapas... what are they? For someone who can barely speak to ten in Spanish, the answer drove me nuts! I kept having people talking to me about them, and I would just nod my head, with a silly grin on my face, hoping they wouldnt realize I had no clue what they were talking about. After all, This little cook is severly allergic to Mexican food. Yes, ALL mexican foods. If it tastes good, you can bet I can't eat it without a lot of torture soon to follow.

So, when I was hired at the "new" place in town here in Fort Davis and was told they would be serving "Tapas" at the bar, I figured I had better brush up really quick. And with the help of the everlasting internet and the About.com site, I was able to figure out that they were Spanish... not Mexican (ask any Spainard and he will tell you there is a BIG difference between them) along with several other interesting facts.

My favorite one is that on a long trip, King Alfonso had stopped to rest in the town of Ventorillo del Chato in the southern province of Cádiz, and he ordered a glass of jerez or sherry. There was a gusty wind, so the inn keeper served him his glass of sherry covered by a slice of ham to prevent the sherry from getting dirty. King Alfonso apparently liked it, and when he asked for a second glass, he requested another tapa or “cover” just like the first.

But that still doesnt tell you what exactly they are... does it? Basically they are a Spanish Bar Appetitizer which can be anything from an olive and onion on a toothpick to more elabrate meals such as shrimp and squid. I have gathered a few recipes below that you all can try for yourselves at home. Let me know how they turn out!

Patatas Bravas Serves 4
5-6 medium potatoes
salt to taste
1 1/2 - 2 cups Spanish olive oil for frying
1 - 8 oz can of tomato sauce
1 1/2 tsp mustard
1/2 tsp Tabasco sauce
1/2 tsp sweet Spanish paprika
toothpicks for serving


1) Peel the potatoes. Cut potatoes into 1/3" to 1/2" chunks as follows: Cut the potato lengthwise, then cut it lengthwise again. You should have four long pieces. Now, cut each of those pieces into 3-4 pieces, cutting crosswise. This should give you nice bit-sized pieces, small enough to use a toothpick to skewer. Sprinkle with salt.

2) Pour olive oil in a wide, deep frying pan, with a heavy bottom. Heat the oil on medium high until hot. To test the oil, carefully place one piece of potato in the oil. It is hot enough if the potato immediately fries. If there is no bubbling/frying, the oil is not hot enough and the potato will absorb too much oil. Once the potatoes are fried(about 10 minutes), use a slotted spoon or spatula to remove and set them aside to drain.

3) Using a small 8-inch frying pan, put 1-2 tablespoons of the olive oil in the pan. Heat over medium heat. Pour tomato sauce into the pan and "saute" the tomato sauce for 5 minutes. Turn heat down and add the mustard, stirring well. Finally, add the Tabasco and paprika, and mix well. Taste the sauce and adjust as necessary with salt, more Tabasco, etc.

4) Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.

Gambas al Ajillo (Garlic Shrimp) Serves 4
1 lb shrimp, 25 count to a pound
4 large cloves of garlic, finely minced
1 tsp sweet Spanish paprika
1 tsp red pepper flakes
2-3 oz of cognac (you may substitute dry sherry instead)
1/4 cup virgin olive oil
3 tsp chopped fresh parsley
1 lemon for juice
1 Baguette

The shrimp can be peeled first, before cooking them if you prefer. In addition, if you like larger shrimp, you may purchase shrimp with fewer count to a pound. However, 25 to a pound are about the right size for this tapa.

1) In a sauté pan or heavy frying pan, warm the olive oil over medium heat. Add the garlic and red pepper flakes and sauté for about one minute or until they begin to brown. Be careful not to burn the garlic!
Raise the heat to high and add the shrimp, lemon juice, sherry or cognac and paprika. Stir well, then sauté, stirring briskly until the shrimp turn pink and curl – about 3 minutes.

2) Remove from heat and transfer shrimp with oil and sauce to a warm plate or serve right from the pan. Season to taste with salt and freshly ground black pepper. Sprinkle with parsley. Serve with fresh bread.

Croquetas de Jamón (Ham Croquettes) Serves 6
1/2 cup (100ml) chicken broth
8 tbsp olive oil
3/4 cup (107 gr) flour
1 1/2 cups (350 ml) milk
1/2 tsp nutmeg
dash of ground pepper
1/2 cup very finely hand-minced ham
2 eggs, lightly beaten with 2 teaspoons water
bread crumbs for coating
olive oil for frying


Tip: Make sure that the ham if very finely minced, so it can be mixed thoroughly with the dough.

1) Heat the 8 Tbsp olive oil in a small saucepan on medium heat. Add the flour and cook for 3 minutes, stirring constantly. Gradually add the milk and the chicken broth, stirring without stopping. Add nutmeg, salt andd pepper to taste. Cook over medium heat, stirring constantly, until the sauce is thickened and smooth.
Add the minced ham and continue to cook for about 2-3 minutes on low heat, continuing to stir. Remove from heat. Taste and adjust seasoning if necessary.

2) Allow to cool for 5-10 minutes and refrigerate at least 3 hours until mixture is cold. If you are preparing a day or so ahead, you can cover the mixture tightly and keep refrigerated until you are ready to fry the croquettes.

TIP: If the mixture is spread out in a thin layer on a flat dish, you will need to refrigerate it for less time. A large glass baking dish works well.

3) Pour the bread crumbs into a small, wide bowl. Beat the eggs with water in a small, wide bowl. Cover your hands in flour, then divide the mixture into 1-inch balls and set on a plate so that they are not touching.
Pour enough olive oil in a medium to large frying pan to cover 1/2 inch deep. Heat the olive oil for frying to about 355F degrees. Dip the croquettes in the beaten egg and coat with crumbs by rolling in bowl. Place the croquettes in the hot oil and fry quickly, turning several times, until golden. Remove the croquettes with a slotted spoon and set on a paper towel to absorb the excess oil. Serve immediately.

*If croquettes will not be served immediately, place in a warm oven (200 degrees) for up to 30 minutes.
*If you prefer, you can use a deep-fryer to fry the croquettes. Be sure not to over-cook them!

Variation
If you want variety or simply do not eat ham, substitute 1/2 cup finely minced, cooked chicken for the ham.

Friday's Happy Hour Foods 1/13/12

One thing I miss about living in the city is Friday Happy Hours across the bay. Every bar you come across is offering free appetizers and half price drinks. Some places has out of the box munchies anyone can heat up at home. But other places offers something a little bit more in the way of food.

In my search online for some great grub ideas, I came across this link you all might be interested in. Instead of making these dishes at home, try out this link for your city to find Happy Hour Specials and coupons for your favorite bars! Daily Happy Hour

Soy Glazed Chicken Yakitori
From Food & Wine

1 pound skinless, boneless chicken thighs, cut into 1-inch pieces
4 scallions, white and light green parts only, cut into 1-inch lengths
6 shiitake mushroom caps, quartered
1/2 cup soy sauce
1/4 cup mirin
2 tablespoons kecap manis (sweet Indonesian soy sauce)
2 tablespoons sugar
1 tablespoon minced fresh ginger
1 tablespoon Sriracha chile sauce
1 teaspoon minced garlic
Vegetable oil, for brushing

1) Thread each of 8 metal skewers with 3 pieces of chicken and 3 pieces each of scallion and shiitake.
In a saucepan, combine the soy sauce, mirin, kecap manis, sugar, ginger, Sriracha and garlic; bring to a boil. Simmer over low heat, stirring, until slightly thickened, 8 minutes.

2) Light a grill or preheat a grill pan. Brush the skewers with oil and grill over high heat, turning, until nearly cooked through, about 5 minutes. Brush the skewers with the sauce and grill, turning, until the chicken is cooked through and nicely glazed, about 3 minutes longer. Serve at once.

Anchor Bar Authentic Buffalo Wings
From About.com

36 chicken wing pieces (one wing makes 2 pieces - the "flat" and the "drum")
1 tablespoon vegetable oil
1 tsp salt
1 cup all-purpose flour
1 1/2 tablespoons white vinegar
1/4 teaspoon cayenne pepper
1/8 teaspoon garlic powder
1/4 teaspoon Worcestershire sauce
1 teaspoon Tabasco sauce
1/4 teaspoon salt
6 tablespoons Louisiana hot sauce (Frank's is the brand used in Buffalo)
6 tablespoons unsalted butter or margarine
celery sticks
blue cheese dressing

1) Preheat oven to 425 degrees F.

2) If necessary, cut whole wings into two pieces. In a bowl toss the wings with the oil, and salt. Place into a large plastic shopping bag, and add the flour. Shake to coat evenly. Remove wings from the bag, shaking off excess flour, and spread out evenly on oiled foil-lined baking pan(s). Do not crowd. Bake for about 20 minutes, turn the wings over, and cook another 20 minutes, or until the wings are cooked through and browned.

3) While the wings are baking, mix all the ingredients for the sauce in a pan, and over low heat bring to a simmer, stirring occasionally, and then turn off.

4) After the wings are cooked, transfer to a large mixing bowl. Pour the sauce over the hot wings and toss with a spoon or spatula to completely coat.

***These are always served with celery sticks and blue cheese dressing on the side.***


Marinated Shrimp
From Cooking Light

• 1/4 cup dry vermouth
• 2 tablespoons chopped fresh thyme
• 1 tablespoon chopped fresh marjoram
• 2 tablespoons fresh lemon juice
• 1 teaspoon salt
• 1/2 teaspoon hot pepper sauce (such as Tabasco)
• 36 large shrimp, peeled and deveined (about 1 3/4 pounds)
• 4 garlic cloves, minced
• 1 jalapeño pepper, finely chopped
• 2 tablespoons olive oil, divided
• 
  
• 1) Combine first 9 ingredients in a large zip-top plastic bag. Marinate in refrigerator 30 minutes, turning bag occasionally.
• 2) Heat 1 tablespoon olive oil in a large nonstick skillet over medium-high heat. Add half of shrimp; cook 1 1/2 minutes on each side or until done. Remove shrimp from pan. Repeat with remaining olive oil and remaining shrimp.

Pesto Bread

I love bread. All kinds of breads. Back in the big city I was able to hit the bakery whenever I had a hankering for some that was fresh out of the oven. Living here, all the bread I can get my hands on has been shipped across the state to arrive wrapped in plastic at the grocery store. Not very appetizing and only your basic varieties. So, I have learned how to make various types of bread right here in my mountain home. Below is a recipe that is a wonderfully flavorful bread that goes great with any Italian meal you plan to make... or by itself with a Pesto Dip.

3 cups warm water
1 1/2 tbs (or 2 packets) Dry Active Yeast
2 tbs Course Salt (I prefer Sea Salt but Kosher works too)
6 1/2 cups All Purpose Flour
1 Pkt Dry Pesto Sauce

1) In large bowl ( I used my crock pot for this), mix water, yeast and salt until yeast dissolves. Mix in flour. Batter will be wet and loose. Transfer to a bowl that has a lid or cover tightly with plastic wrap and poke a small hole in it. You want the gasses to escape.

2) Now set it on top of your refrigerator for about 2 hours to let it rise.

3) Place bowl in refrigerator for at least 3 hours. Dough works best after it's been chilled.

4) Prepare Pesto Sauce to package directions.

5) Place about a 1/4 of the dough on a floured surface and roll out to a rectangle about 12x9 inches and about 1/8 inch thick. Spread with pesto sauce entire surface. Gently roll up as you would a jelly roll and transfer to a lightly greased baking sheet.

6) Let rise, uncovered, about 30-40 minutes (this is where you put it back on top of your refrigerator again). Its OK if it doesn't rise too much, it will rise in the oven.

7) Preheat oven to 450. If using a toaster oven drop the temp to 400 and do not use the fan. This will burn it. Place a separate pan filled with water on the bottom rack of oven.

8) Pour water in heated pan (the steam will help to brown the loaf) to fill it and place bread on rack over it. Bake for about 25-30 minutes, turning loaf pan half way through.

9) Now, let this cool on a wire rack for 15 minutes before you tear into it.

Carrot Sticks

Crunchy and delicious, you won't believe these are healthy for you! Not fried, no added chemicals or sugars, your kids will gobble them on up! Super easy to make, your kids will love to help out in the kitchen with these. Use about a carrot per person for regular appetites. Me, I can eat most of this to myself its so good!

I have it pictured with my Split Pea Soup.

4 Carrots, peeled

1 tsp Olive or Peanut Oil

1/4 tsp Sea Salt

1/2 tsp Crushed Red Pepper Or to taste

1) Heat oven to 350. Line two baking sheets in foil and spray with Pam.

2) Using knife, slice into sticks and place in bowl. Pour in oil, salt and red pepper, mix well to coat carrots. Place on baking sheets in one layer. Place both sheets in oven on different levels/racks.

3) Bake for 6 minutes then rotate pans. Bake another 6-8 minutes until carrot edges begin to turn brown. Let cool 5 minutes.

Serve with Ranch Dip.