Azat Posted January 22, 2004 Report Share Posted January 22, 2004 Okay Ladies and Gents. I have another request. Any ideas for tapas recipes s for a party. I will take every suggestion, but please don't just post internet search results. I can search as well. I want creative food and drinks. ----- Sip, it says Tapas not topless, so no rude comments from you please. Quote Link to comment Share on other sites More sharing options...
gamavor Posted January 22, 2004 Report Share Posted January 22, 2004 Azat, excuse my primitivism but what is TAPAS? Quote Link to comment Share on other sites More sharing options...
Azat Posted January 22, 2004 Author Report Share Posted January 22, 2004 Topless women. If there is more than one you call them Tapas... :0 Just kidding. It is Spanish appetizers server at bars and bodegas in Andalusia mainly, but Spain in general. Quote Link to comment Share on other sites More sharing options...
gamavor Posted January 22, 2004 Report Share Posted January 22, 2004 Oh, TAPPAS! But I like tapas too:), the ones that are barely dressed and slightly consious. Quote Link to comment Share on other sites More sharing options...
vava Posted January 22, 2004 Report Share Posted January 22, 2004 With appetizers (entrées) I like to keep it simple: Oysters in half shell - Sauce - you don't have to use it, but it tastes pretty good. White wine, lemon juice, some vodka - finely chopped garlic & onion. Spoon a little bit of the sauce onto the oyster, then enjoy! Meza/Antipasto: 1st - grilled sweet potatos - peel, cut in half, then slice. Coat with olive oil, dried chillies & some rosemary. Broil in oven until crisp outside & soft inside - let cool. 2nd - Do the same with carrots & Red peppers - cut in halves, no chillies, but mix some honey with the olive oil - Broil in the oven & let cool - don't overcook! 3rd - Cut spanish onions in quarters - Broil in oven, let cool 4th - Now lightly sauté some snow peas, shallots, oyster mushrooms - when vegetables are crisp, add a small handful of parsley & a dash of lemon juice & a dash of oyster sauce. Place the vegetables in a large plate - largest first, then pile up - sweet potato, red pepper, carrots & onions, top with the peas/mushrooms and sprinkle some toasted sesame seeds... Quote Link to comment Share on other sites More sharing options...
vava Posted January 22, 2004 Report Share Posted January 22, 2004 Oh, and you can serve both these ideas buffet style... especially nice if there are tapas nearby Quote Link to comment Share on other sites More sharing options...
Maral Posted January 22, 2004 Report Share Posted January 22, 2004 Baja Shrimp Cocktail,Calimari Frito Queso CariocaBreaded and deep fried slice of asadero cheese smothered with chili verde sauce topped with sesame seeds and oregano leaves Shrimp and Scallop Ceviche I have a great authentic tapas cookbook,of course it's in storage now...but here's a site with great recipes..all sound good... http://www.ericweisstein.com/fun/wine/tapas.html#1 Azat,I'm a bit addicted to cooking,and collecting recipe books and collecting recipes...please tell me what you end up making,oh and don't make me beg for the recipes,it's quite unbecoming I'll see if I can find my book Quote Link to comment Share on other sites More sharing options...
Azat Posted January 22, 2004 Author Report Share Posted January 22, 2004 Maral jan, I LOVE to cook as well. My dream is to own a wine bar or a small boulangeri/sandwich shop. I actually even took 2 classes at the CIA. Quote Link to comment Share on other sites More sharing options...
vava Posted January 22, 2004 Report Share Posted January 22, 2004 You just like combining those two - AZAT & CIA... Quote Link to comment Share on other sites More sharing options...
Azat Posted January 22, 2004 Author Report Share Posted January 22, 2004 Vavaushka, thank you for the suggestions Quote Link to comment Share on other sites More sharing options...
Maral Posted January 22, 2004 Report Share Posted January 22, 2004 The CIA?Oh how cool...when I win lotto I plan on going to culinary school....I was offered a job as an assitant to the director of a small culinary school...but she would have made me miserable so I didnt' take it.... I think you're my new best friend!!!!! Quote Link to comment Share on other sites More sharing options...
Maral Posted January 22, 2004 Report Share Posted January 22, 2004 Vava,hey great recipe!!! Quote Link to comment Share on other sites More sharing options...
Maral Posted January 22, 2004 Report Share Posted January 22, 2004 Ok Azat ,I"m on a mission now,you're gonna regret asking a recipe question This recipe sounds great,but I don't like chicken wings(only the wings from a Zankou chicken dipped in the garlic sauce) I would use cut up chicken breasts probably,maybe on a little skewer... Don't tell people it's Thai BPEEK KAI MAO DAENG (Drunken Chicken Wings - Thai) 1 1/2 pounds chicken wings. Marinade 1 tablespoon fish sauce 1/4 cup thinly sliced lemon grass 10 to 15 cloves garlic, crushed 1 tablespoon freshly milled black pepper 1 tablespoon chopped red birdseye chiles (prik ki nu) 1/4 cup chopped coriander/cilantro (including roots if possible) 1/4 cup tomato ketchup 1/4 cup whiskey (preferably bourbon or rice whiskey Mix the marinade, stir the wings until thoroughly coated and leave to marinade for 12-24 hours in the fridge. They should then be barbecued or grilled over fairly high heat until cooked through. This is then served with a dipping sauce that consists of 4 parts mayonnaise, 4 parts tomato ketchup to one part hot chili sauce (Tabasco is suitable, or anything hotter than that). Quote Link to comment Share on other sites More sharing options...
Stormig Posted January 22, 2004 Report Share Posted January 22, 2004 I actually even took 2 classes at the CIA. Tried your skills on Fidel Castro? j/k Quote Link to comment Share on other sites More sharing options...
Anileve Posted January 22, 2004 Report Share Posted January 22, 2004 (edited) With appetizers (entrées) I like to keep it simple: Oysters in half shell - Sauce - you don't have to use it, but it tastes pretty good. White wine, lemon juice, some vodka - finely chopped garlic & onion. Spoon a little bit of the sauce onto the oyster, then enjoy! Meza/Antipasto: 1st - grilled sweet potatos - peel, cut in half, then slice. Coat with olive oil, dried chillies & some rosemary. Broil in oven until crisp outside & soft inside - let cool. 2nd - Do the same with carrots & Red peppers - cut in halves, no chillies, but mix some honey with the olive oil - Broil in the oven & let cool - don't overcook! 3rd - Cut spanish onions in quarters - Broil in oven, let cool 4th - Now lightly sauté some snow peas, shallots, oyster mushrooms - when vegetables are crisp, add a small handful of parsley & a dash of lemon juice & a dash of oyster sauce. Place the vegetables in a large plate - largest first, then pile up - sweet potato, red pepper, carrots & onions, top with the peas/mushrooms and sprinkle some toasted sesame seeds... :drool: :drool:MMmmmmm....oysters...mmmm my favorite food in the whole wide world I can totally outeat everyone when it comes to oysters. *twisting my skirt side to side while slowly rocking my body in a flirtatious manner* So vavachka are you like married? Black olive Tapenade on toasted French bread is awesome too! You can get the recipe off the net. Edited January 22, 2004 by anileve Quote Link to comment Share on other sites More sharing options...
Azat Posted January 23, 2004 Author Report Share Posted January 23, 2004 For sure Tapenade is on the menu. anileve jan, so sad to see that avatar you have. Maral jan, I love to be your friend too. Quote Link to comment Share on other sites More sharing options...
Maral Posted January 23, 2004 Report Share Posted January 23, 2004 Oh I can't believe I didn't think of Tapenade,have a fab recipe if you want...not that it's a difficult combination of ingredients....I alwasy serve Lebni with the Tapenade btw,really really good how about some fish in a sauce of fresh tomatoes,garlic,onions,capers,pimento stuffed olives and an herb...maybe fresh oregano???? (Azat,I use my bread maker btw,I know shocking,I'm sure you can make fabulous breads,did I mention how jealous I was???) Quote Link to comment Share on other sites More sharing options...
Maral Posted January 23, 2004 Report Share Posted January 23, 2004 Ok here's the recipe for the TAPANADE 1 cup olives(pitted) I use the shriveled up kind,but Kalamat is great and Costco has them all pitted now in two long jars for those of us who are lazy. 1/2 lemon juice 1 TBSP. Garlic (2 or 3 or 4) 1 TBSP. Capers 3 TBSP. Olive oil I use the food processor to chop up the garlic and then add the rest of the ingredients and process a bit,leave it chunky and voila and a no brainer,but I thought I'ld share Tapas Salad 2 lb. plum tomatoes(chunked) 1 red oinion,chopped 1/4 c capers 1/4 c olive oil 1/4 c parsley s & p toss at last minute Quote Link to comment Share on other sites More sharing options...
Maral Posted January 23, 2004 Report Share Posted January 23, 2004 SHRIMP CEVICHE 1 lb shrimp or yellow tail tuna(if you use tuna add a cup of shredded carrots) lime and lemon 1-2 avocados cubed 4 tomoatoes cubed 2 yellow onions cubed 3 cucumbers cubed 1 bunch cilantro,chopped s & p havn't made this but I had it and it was fabulous...I'm assuming you use the tuna raw as ceviche is intended Sauce for dipping shrimp 8 oz may 1/4 cup HP sauce 1/4 cup ketchup 1/4 cup tobasco it is soooooooooooo good,not traditonal tapas I know,but really really good... and with the leftovers the next day I throw in the sauce(there's never any shrimp left for the next day) so throw in the sauce boiled eggs which have been halved,fresh mushrooms halved or quartered,shredded lettuce and cubed tomatoes and use a side dish...really really really good Quote Link to comment Share on other sites More sharing options...
Azat Posted January 24, 2004 Author Report Share Posted January 24, 2004 Maral jan, you are the BOMB!!!! I want to be your friend so I can come to your parties. Thank you for the recipes, they all sound great. My party is on the 8th so I will get you guys some of the recipes of what I make. Thanks to all that did put recipes. I do appreciate it. Quote Link to comment Share on other sites More sharing options...
Azat Posted January 25, 2004 Author Report Share Posted January 25, 2004 Okay one more question. Any great Flamenco music recommendations? Quote Link to comment Share on other sites More sharing options...
Azat Posted January 25, 2004 Author Report Share Posted January 25, 2004 (Azat,I use my bread maker btw,I know shocking,I'm sure you can make fabulous breads,did I mention how jealous I was???) Taboo Maral jan... I do not use a bread maker but do love to make bread. My two favorites are Olive Bread(everyone makes that one) and Sour Dough bread with walnuts and Gorgonzola. It is so unbelievable tasty I can't describe the flavors. Quote Link to comment Share on other sites More sharing options...
Anileve Posted January 26, 2004 Report Share Posted January 26, 2004 Okay one more question. Any great Flamenco music recommendations? I don't get it, are you planning a seduction scene with a Castillian flamenco dancer? Tapas, flamenco, wine...sounds very productive. Quote Link to comment Share on other sites More sharing options...
Azat Posted January 26, 2004 Author Report Share Posted January 26, 2004 yes, and I was hoping that you would make it to my party Eve. Quote Link to comment Share on other sites More sharing options...
Anileve Posted January 26, 2004 Report Share Posted January 26, 2004 (edited) yes, and I was hoping that you would make it to my party Eve. Hmm…seems like a private party to me… Oh what the hell, oysters, tapenade, Maral’s shrimp ceviche, your $100 wine, flamenco music…just substitute a flamenco dancer with an male exotic dancer and I am there in a heartbeat! Considering you won’t make me watch “The Journey”. By the way Azatik I changed my avatar just for you! I love looking at myself these days, I am one handsome avatar! Edited January 26, 2004 by anileve Quote Link to comment Share on other sites More sharing options...
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