Top notch or alta cocina tapas have been innovated and created by uncountable Chefs and here a few to wet your appetite ..
1) Montadito de Salmón ( & Red Prawns)
Slice a baguette into 1 inch thick slices. With a "pipette" or eye dropper, squirt or squeeze a couple of drops of Extra Virgin Olive Oil on the bread .. To layer: Place 2 tsps of home made Ali Oli or Mayonnaise on bread on top of the Evoo, then the smoked salmon and top off with 2 red prawns, deveined and de-shelled and place either an anchovy or a "boquerone" which is a fresh marinated anchovy or a fresh sardine marinated in garlic and Champagne or Sherry vinegar on top .. Voila ! Pairs wonderfully with Sparkling Wines ..
2) Rulo de Queso de Cabra ( A Yule Log of Fresh Goat Cheese ) with Dried Fruits
In a large glass bowl place: 2 tsps of Sherry or Champagne vinegar, 1 tablsp of bio honey, 2 tblsps of Spanish Evoo, and with a stand up mixer, combine the ingredients .. Now, mince: 1 dried apricot, 1 walnut or 2 hazelnuts, 1 dried fig, 1 date which you de-pit, and a couple of Golden raisins. Combine with the Vinaigrette and drizzle on top of a thick slice of fresh goat cheese. Heaven .. Pairs wonderfully with Cava or Prosecco or other sparkling wines.
3) Tartaleta de Bacalao ( Cod Fish Dish on a Canapé )
Slice a baguette into inch thick slices and with a pipette or eye dropper squirt or squeeze or drizzle the Evoo onto the bread ..
Now, take 225 grams of fresh cod fish just steamed at low temperature or use de-salted if you prefer soaked over night, and place it into a large glass bowl. Add Evoo and the juice of 1/2 of a médium size lemon, 1 small clove of garlic minced, salt and black freshly ground pepper, and garnish is 1 red bell or red horn sweet pepper sliced into length wise strips .. Prepare the dip and refrig for 2 to 3 hours ( not with bell pep or horn pep). Let it come to room temperature and spread on the oiled canapé bread slices and spread the cod fish dip which is combined with a stand up mixer and place 1 or 2 strips of red bell or red horn. One can sub, Pimientos de Piquillo Basque Red Pepper strips sold world wide in Latin Markets & supermarkets .. Serve with a sparkling wine or a Chablis or Albariño. Also, capers or olives or fresh tomato are lovely garnishes and frequently used in Spain thru out the country ..
4) Huevos Rellenos with Crab or Prawn Salad .. ( Stuffed Eggs ) ..
I am a grand fan of hard boiled eggs and especially when stuffed or in a salad .. Here is the preparation.
6 large or extra large hard boiled eggs ..
Salt.
1 / 2 dozen or 1 dozen large prawns
2 teasp ali oli or home made Mayonnaise
1 tsp of Dijon
1) Steam the prawns to just done or sauté them 1 minute per side or until coral and do not over sauté or over steam ..
2) Run some ice wáter over them or let cool on their own ..
3) Dice the prawns and place in glass bowl
4) Add the Mayo or Ali Oli and salt to taste
5) Now add the Dijon and some fresh minced parsely and freshly ground black pepper ..
6) Add the hard boiled egg yolks and combine quickly with a stand up mixer.
7) Let mixture cool and place in refrig for 2 hours
8) Place the room temperature prawn mixture into the whites of the eggs carefully.
9) Refrig until read to use.
10) Slice the whites of the eggs into 4 parts and place on a Canapé bread slice drizzled with Spanish extra virgin olive oil .. Sprinkle with fresh minced parsley or freshly minced dill sprigs with fronds ..
Serve with a Cava or Prosecco ..
1) Montadito de Salmón ( & Red Prawns)
Slice a baguette into 1 inch thick slices. With a "pipette" or eye dropper, squirt or squeeze a couple of drops of Extra Virgin Olive Oil on the bread .. To layer: Place 2 tsps of home made Ali Oli or Mayonnaise on bread on top of the Evoo, then the smoked salmon and top off with 2 red prawns, deveined and de-shelled and place either an anchovy or a "boquerone" which is a fresh marinated anchovy or a fresh sardine marinated in garlic and Champagne or Sherry vinegar on top .. Voila ! Pairs wonderfully with Sparkling Wines ..
2) Rulo de Queso de Cabra ( A Yule Log of Fresh Goat Cheese ) with Dried Fruits
In a large glass bowl place: 2 tsps of Sherry or Champagne vinegar, 1 tablsp of bio honey, 2 tblsps of Spanish Evoo, and with a stand up mixer, combine the ingredients .. Now, mince: 1 dried apricot, 1 walnut or 2 hazelnuts, 1 dried fig, 1 date which you de-pit, and a couple of Golden raisins. Combine with the Vinaigrette and drizzle on top of a thick slice of fresh goat cheese. Heaven .. Pairs wonderfully with Cava or Prosecco or other sparkling wines.
3) Tartaleta de Bacalao ( Cod Fish Dish on a Canapé )
Slice a baguette into inch thick slices and with a pipette or eye dropper squirt or squeeze or drizzle the Evoo onto the bread ..
Now, take 225 grams of fresh cod fish just steamed at low temperature or use de-salted if you prefer soaked over night, and place it into a large glass bowl. Add Evoo and the juice of 1/2 of a médium size lemon, 1 small clove of garlic minced, salt and black freshly ground pepper, and garnish is 1 red bell or red horn sweet pepper sliced into length wise strips .. Prepare the dip and refrig for 2 to 3 hours ( not with bell pep or horn pep). Let it come to room temperature and spread on the oiled canapé bread slices and spread the cod fish dip which is combined with a stand up mixer and place 1 or 2 strips of red bell or red horn. One can sub, Pimientos de Piquillo Basque Red Pepper strips sold world wide in Latin Markets & supermarkets .. Serve with a sparkling wine or a Chablis or Albariño. Also, capers or olives or fresh tomato are lovely garnishes and frequently used in Spain thru out the country ..
4) Huevos Rellenos with Crab or Prawn Salad .. ( Stuffed Eggs ) ..
I am a grand fan of hard boiled eggs and especially when stuffed or in a salad .. Here is the preparation.
6 large or extra large hard boiled eggs ..
Salt.
1 / 2 dozen or 1 dozen large prawns
2 teasp ali oli or home made Mayonnaise
1 tsp of Dijon
1) Steam the prawns to just done or sauté them 1 minute per side or until coral and do not over sauté or over steam ..
2) Run some ice wáter over them or let cool on their own ..
3) Dice the prawns and place in glass bowl
4) Add the Mayo or Ali Oli and salt to taste
5) Now add the Dijon and some fresh minced parsely and freshly ground black pepper ..
6) Add the hard boiled egg yolks and combine quickly with a stand up mixer.
7) Let mixture cool and place in refrig for 2 hours
8) Place the room temperature prawn mixture into the whites of the eggs carefully.
9) Refrig until read to use.
10) Slice the whites of the eggs into 4 parts and place on a Canapé bread slice drizzled with Spanish extra virgin olive oil .. Sprinkle with fresh minced parsley or freshly minced dill sprigs with fronds ..
Serve with a Cava or Prosecco ..
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