Olivas Olé
(Tapanada)
Ingredients:
3oz. Oven Roasted Tomatoes
3oz. each of Pitted Olives (1/2 Dark and 1/2 Green)
3oz. Roasted Peppers (Red and Yellow)
3 Garlic cloves
2 Tbs. of Balsamic Vinegar
1/4 cup Olive Oil
Pinch of course ground Pepper
Salt to taste
Shaved Asiago (for garnish)
Directions:
Put Oven Roasted Tomatoes, Olives,
Roasted Pepper and Garlic in food processor,
Add a generous amount of Olive Oil with a touch of Balsamic Vinegar
Serve over toasted Italian Bread (Flat Bread or cracker)
Garnish with a sliver of Manchego Cheese
Bruschetta de Palma
Ingredients:
2 cups of diced Roma Tomatoes (preferably)
1/4 cup of diced Onion
3 Garlic cloves (minced)
2 Tbs. of chopped Basil
1/2 Avocado (diced small)
2 Tbs. of Balsamic Vinegar
2 Tbs. of Olive Oil
1 tsp. Sugar
Pinch of course ground Pepper
Salt to taste
Directions:
Combine all ingredients and refrigerate for 20min.
Serve over toasted Italian Bread (Flat Bread or cracker)
Madrid Mushrooms Ajillo
(Mushrooms with Garlic)
Ingredients:
1/4 Lbs. sliced Cremini Mushrooms (mini Portobello)
2 Garlic cloves (minced)
1/2 Ripe Avocado sliced
3oz. Thinly Sliced Roasted Peppers
Shaved Manchego Cheese
Pinch of course ground Pepper
Salt to taste
2 Tbs. of Olive Oil
Fresh Italian Bread, sliced
Directions:
Add Oil to skillet and bring to medium-high heat.
Add Mushrooms, Garlic, Salt and Pepper.
Cook for 2-3min.
Place a slice of Avocado on a slice of fresh Italian Bread.
Add a slice of Roasted Pepper the top with cooked Mushroom
and garnish with shaved Manchego Cheese.
Ajillo Shrimp al Limón with Brié
(Lemon Garlic Shrimp with Brie)
Ingredients:
1/2 Lbs. piled and deveined Shrimp
2 Garlic cloves (minced)
1/4 Lbs. sliced Cremini Mushrooms (mini Portobello)
1 tsp. Lemon juice
6 sprigs of Chives chopped
3oz. sliced Brie
Pinch of course ground Pepper
Salt to taste
2 Tbs. of Olive Oil
Directions:
Add Olive Oil to skillet, cook shrimp until pink and no longer translucid,
add Garlic and Lemon juice and cook for 1 more minute tossing regularly.
Remove Shrimp from skillet and add Mushrooms, Salt and Pepper, cook for 2 minutes, toss regularly.
Place a slice of Brie on Flat Bread or Cracker, add 1 Shrimp and cooked Mushroom and garnish with Chives.
Tostones with Chorizo and Manchego
(Fried Green Plantains with Spanish Sausage and Manchego Cheese)
Ingredients:
2 links of Spanish Sausage (Chorizo uncooked)
12 Green Fried Plantains (Tostones found frozen in Spanish markets or most Publix)
1/2 Cup of Vegetable Oil
Shaved Manchego Cheese (Garnish)
Directions:
Cook Spanish Sausage (Chorizo) until well done and put aside.
Add Oil to skillet and set to medium-high temperature.
Place 1 frozen Fried Plantain (Toston) into the Oil to check if Oil is ready for frying,
if the Oil is bubbling, then it’s ready. Place Tostones into the Oil and
cook until golden brown.
Place cooked Tostones on a plate lined with paper towel.
Slice cooked Chorizo and place 1 slice on 1 fried Plantain (Toston) and
garnish with shaved Manchego Cheese.
Hoisin Matador Steak
(Flank Steak)
Ingredients:
1/2 Lbs. Flank Steak sliced thin
3 Tbs. of Vegetable Oil
2 Tbs. of Balsamic Vinegar
2 Tbs. of Hoisin Sauce
3 Tbs. of Wassabi Sauce (found in Publix)
Sliced soft Cuban Bread
6 sprigs of Chives chopped
Directions:
Add Oil to skillet and bring to high heat. Add slice Flank Steak and cook until brown on both sides.
Add Balsamic Vinegar and Hoisin Sauce. Simmer at medium heat for 1min.
Brush Wassabi Sauce on a toasted slice of Cuban Bread (can be replaced with Tostone),
then top with a slice of Flank Steak. Garnish with Chives.
Tropical Sherrie Salad
(Sherrie-Mint Marinated Fresh Fruit Salad)
Ingredients:
Papaya
Blackberries
Blueberries
Mango
Fresh Mint Leaves
Semi-Sweet Sherrie
Directions:
Dice the Fruits, put them in a bowl and add a generous amount of Sherrie.
Toss together and allow it to marinate for 1 hour in the refrigerator.
Silvia forcing Chef Gerry to drink the fake wine we used for the photos
as a punishment for taking so long in giving us these recipes…