The Super Bowl is coming up, and year after year the standard fare is put out for the masses to chow while chugging down beer. Burgers, hot dogs, chips & dip, heros and chili are delicious, but sometimes a change in the line-up is good. If you would like to change the menu up a bit, I have a possible solution: tapas. They are easy to prepare, full of flavor, and extend to all ethnic cuisines. Even if you must have the classic staples, a tapa or two can really supplement your menu with a lot of flavor.
Pick any country you are familiar with and prepare the tapas in advance, giving you more time to enjoy the game. The dishes are all self-serve and you don’t have to cook much either. Below is a list of Spanish tapas to choose from. All the ingredients can be purchased at Despana Brand and local fancy supermarkets like Fairway, Citarella, Zabar’s, Whole Foods etc. Here are a few suggestions:
And don't forget to try some Spanish beer like Estrella or Alhambra, or even a crisp white from Rueda or Rioja.
Marinated Olives
Jamon – Cured Ham
Boquerones - White Anchovies
Pan con Tomate - Tomato Bread
Tortilla – Spanish Omelet
Chorizo y Alubias - Pork & Beans
Gambas al ajillo – Shrimp in Garlic
Bocadillo – Hero
Patatas Bravas – Spicy Fries
Bread Pudding
Recipes
Olives
2 tbsp extra virgin olive oil
2 tsp sherry vinegar
1 tbsp orange zest
1 tsp rosemary
1 tsp thyme
Salt and pepper
Trio of olives
Mix your favorite trio of olives with olive oil, sherry vinegar. Add orange zest. Add rosemary and thyme. Sprinkle salt and pepper to taste. Let marinate one hour or overnight.
Boquerones
1 pkg white anchovy fillets
1 lemon
½ baguette, sliced
6 piquillo peppers, sliced into ¼ inch strips
Place one slice piquillo pepper on toast point. Add one anchovy on top. Sprinkle w/ lemon juice. Serve chilled atop baguette slice.
Jamon
Buy one pound of Jamon Serrano sliced. Let ham rest until at room temperature. Arrange on a plate with plenty of tomato bread. If it is in the budget, upgrade to jamon iberico or pata negra.
Pan con Tomate
One baguette sliced
Two tomatoes
1 cup e.v.o.o.
Salt and pepper
One head roasted garlic (optional)
One garlic clove (optional)
Blend tomato in food processor with garlic clove until chunky . Toast baguette. Spread 1 tsp tomato on toast point. Sprinkle olive oil, salt and pepper. Serve with ham or on its own.
Option: Roast an entire head of garlic by slicing 1/3 off top, rubbing in olive oil, covering in tin foil and roasting in a 375 degree oven for 45 minutes. Let cool and give one clove to each guest. Rub on bread, add tomato, olive oil, salt and pepper.
Chorizo y Alubias
2 glass jars Rosara brand fabes
4 chorizo links
Salt and pepper
In 400 degree oven, roast chorizo whole for 15 minutes, turning once at midway point.
Reheat beans in saucepot until liquid thickens and beans are creamy, 10 minutes.
Spread beans on a plate. Add salt and pepper. Slice chorizo and place on top. Serve.
Gambas al ajillo
2 lbs shrimp 21 – 25 count
Pimenton (Spanish smoked paprika)
Olive oil
Salt and pepper
2 heads of garlic
Peel, clean, and devein shrimp. Set aside in fridge.
Mince garlic and add to a large mixing bowl. Add olive to cover garlic. Add 1 tsp pimenton, and a touch of salt and pepper. Stir. Mix shrimp in bowl.
Lay shrimp on a baking sheet with mixture. Roast in a 375 degree oven for 7 minutes or until shrimp takes color and shape. Serve in a bowl with all the pan drippings and garlic.
Tortilla
3 baking potatoes, sliced ¼ inch thick
7 eggs
Salt and pepper
2 cups olive oil
½ sweet onion
Pimenton
Add 1 tbsp olive oil to skillet. Add onions. Sweat until translucent approx 10 minutes.
Add one cup of oil to 2nd skillet. Add potatoes under med heat. Toss so as not to stick.
Cook for fifteen minutes. Add salt and pepper. When softened transfer to a bowl with onions and mix.
Beat eggs with pinch of salt, pepper and pimenton. When potatoes are cool, fold in eggs.
Add mixture to the skillet on med heat for six minutes until bottom sets. Place a plate over skillet and flip omelet. Cook for two minutes. Use plate flip again. Let rest and serve.
Aioli
1 egg yolk1 cup evoo
1 garlic clpove
1 tsp lemon juice or sherry vinegar
Salt
Add egg to blender with garlic and pinch of salt. Add lemon juice or vinegar. Pulse a few times. Add tsp of olive oil at a time pulsing each time. When aioli starts to thicken, Pulse continually and add olive oil in a stream
Patatas Bravas
4 ripe tomatoes
3 cups Olive oil
½ tsp Pimenton
½ tsp Pepper flakes
1 pound Idaho potatoes cut into wedges
Peanut or canola oil
aioli
Puree tomatoes. Add 2 tbsps olive oil to a skillet over med heat. Add tomato puree with pepper flakes and pimenton. Cook for ten minutes.
Deep fry potatoes in canola oil for ten minutes at 275 degrees. Remove and drain. Set aside covered. When ready to serve, cook at 350 degrees for about five minutes or until golden brown. Remove with a slotted spoon. Salt to taste. Toss in spicy sauce. Add aioli on top.
Bocadillo
¼ lb Chorizon
¼ lb Butifarra
½ lb Jamon Serrano or Iberico
8 oz. Piquillo Peppers
Aioli
Pan con Tomate
¼ lb Lomo
1 lg Ciabatta
½ lbManchego
½ lb Idiazabal
Slice ciabatta in half.
Make pan con tomate recipe.
Toast ciabatta whole and spread pan con tomate mixture on one side.
Add all other ingredients and aioli on top.
Cut into wedges and serve.
Bread Pudding
4 eggs
½ cup lt brown sugar
1 day old baguette, cut into ½ inch cubes
3 cups heavy cream
1 cup milk
1 tsp vanilla extract
Pinch nutmeg
1 tsp cinnamon
In a large mixing bowl, beat eggs and add all ingredients. Fold in bread.
Cover for four hours or overnight.
Butter a cupcake baking tin. Fill to top.
Bake 350 degrees for 35 minutes.
Serve w/ice cream or crème anglaise.
