Tapas, mezze, antipasti, small plates

[medtran49]

Considering there have been several posts about tapas in the What did you eat today thread, felt there might be a new thread coming by one of the mods, so... One of the mods can move posts if they think there is a need.

We've got the TV on this Saturday morning watching cooking shows. A local celebrity chef, who actually works in her restaurant in Miami, has a weekly show. Coincidentally, she made some tapas recipes today. One was really interesting, clams with pepperoni butter. I personally would use Spanish chorizo, but to each his/her own. She rendered some of the pepperoni in a skillet, then used a food processor to blend chopped pepperoni, softened unsalted butter, a bit of sherry vinegar, and salt. She cooked the clams in some diced shallots and garlic softened in the pepperoni fat, added a diced pepperocini and/or a pinch of red pepper flakes, depending on level of spice you want, some sherry or white wine, and some salt, added clams, covered. Removed the clams as they popped, then reduced the cooking liquid some, turned off heat, added the butter to melt, added clams back in, tossed, then to serving bowl, with some bread to soak up the sauce.

 

[badjak]

I like tapas.
I enjoy that sort of eating style, whether tapas, or mezze or whatever
Just small bites, couple of drinks and some nice conversation

 

[medtran49]

And antipasti, maybe I should change the name of the thread.

 

[badjak]

And antipasti, maybe I should change the name of the thread.

Yes
Those are great too

 

[karadekoolaid]

clams with pepperoni butter.

That sounds divine, but as you mentioned, Spanish chorizo would probably be better.
Pepperoni is similar, perhaps, but far less assertive in flavour than chorizo. Perhaps that what she was looking for; something milder so the clams would shine through.

 

[medtran49]

That sounds divine, but as you mentioned, Spanish chorizo would probably be better.
Pepperoni is similar, perhaps, but far less assertive in flavour than chorizo. Perhaps that what she was looking for; something milder so the clams would shine through.

Not really, she added a bunch of other stuff, that I didn't really hear because I was in kitchen, but I did hear Craig yell at her "what are you trying to do lady, cover up the clam flavor?" She gets a bit carried away sometimes IMO. I have edited a few of her recipes I've made, which I did with this one

 

[karadekoolaid]

For me, and from what I've seen in Spain and many Spanish tapas bars, the essence of a "tapa" is something really simple.
I just dug up some photos from way back then. In the first picture, "xonxos" - we call it whitebait in the UK - just tiny, battered fish with an egg mixed in.

The second is Camembert, bread on one side, nuts on the other and a bit of quince jelly:

This one is goat cheese and escalivada (for those who don't know escalivada, it's just baked aubergine/eggplant and peppers, sometimes with onion & tomatoes)

Next one was really divine. Rice with baby squid, the colour coming from the squid ink:

Finally, the simplest of all. Deep fried slices of aubergine/eggplant, with balsamic glaze.

 

[Barriehie]

For me, and from what I've seen in Spain and many Spanish tapas bars, the essence of a "tapa" is something really simple.
I just dug up some photos from way back then. In the first picture, "xonxos" - we call it whitebait in the UK - just tiny, battered fish with an egg mixed in.View attachment 131577The second is Camembert, bread on one side, nuts on the other and a bit of quince jelly:View attachment 131578
This one is goat cheese and escalivada (for those who don't know escalivada, it's just baked aubergine/eggplant and peppers, sometimes with onion & tomatoes) View attachment 131579
Next one was really divine. Rice with baby squid, the colour coming from the squid ink:View attachment 131580
Finally, the simplest of all. Deep fried slices of aubergine/eggplant, with balsamic glaze.View attachment 131581

I like the eggplant ones! My plant is producing and the only way people fix them around here is breaded and fried. I like the ideas.

 

[badjak]

I like the eggplant ones! My plant is producing and the only way people fix them around here is breaded and fried. I like the ideas.

That, but also try the eggplant in oive oil.
I made it from an internet recipe with a lot of help from kka.
Italian Pickled Eggplant - Mangia Bedda
I don't peel the eggplant.
My friends eat a small jar each in one sitting

 

[Barriehie]

For me, and from what I've seen in Spain and many Spanish tapas bars, the essence of a "tapa" is something really simple.
I just dug up some photos from way back then. In the first picture, "xonxos" - we call it whitebait in the UK - just tiny, battered fish with an egg mixed in.View attachment 131577The second is Camembert, bread on one side, nuts on the other and a bit of quince jelly:View attachment 131578
This one is goat cheese and escalivada (for those who don't know escalivada, it's just baked aubergine/eggplant and peppers, sometimes with onion & tomatoes) View attachment 131579
Next one was really divine. Rice with baby squid, the colour coming from the squid ink:View attachment 131580
Finally, the simplest of all. Deep fried slices of aubergine/eggplant, with balsamic glaze.View attachment 131581

I like the eggplant ones! My plant is producing and the only way people fix them around here is breaded and fried. I like the ideas.

 

[karadekoolaid]

My plant is producing and the only way people fix them around here is breaded and fried. I like the ideas.

Don't get me started on eggplants. I love them and have got 1,000 ways of preparing them.
Many people dislke them, however.
Somewhere there's a lovely Chinese recipe for eggplant and minced pork. There's also a divine version of a Szechuan recipe HERE

 

[karadekoolaid]

Found the minced pork version:
Sichuan eggplant

 

[Barriehie]

...
This one is goat cheese and escalivada (for those who don't know escalivada, it's just baked aubergine/eggplant and peppers, sometimes with onion & tomatoes) View attachment 131579
...

Gave this one a shot with a layer of tomato and some anchovies. Pretty good thank you!

 

[oldjanie]

I like the eggplant ones! My plant is producing and the only way people fix them around here is breaded and fried. I like the ideas.

Baba ganooosh! Sorry. I can’t say it normally. It’s like musaka musaka musaka! Oooh tingles me. Yeah there two.

 

[Barriehie]

Baba ganooosh! Sorry. I can’t say it normally. It’s like musaka musaka musaka! Oooh tingles me. Yeah there two.

Yes! Baba ganoush and moussaka were my first two thoughts. Don't have tahini for the baba ganoush and moussaka makes so much! Kind of like making stew for 1 person...

Glad you're back!