Geek Chef

I cook, I talk, I geek

Special Request July 14, 2009

Filed under: Food — geekchef @ 10:03 am
Tags: , , , , , , , , , , , , ,

Twitter friend Nick has requested recipes with a Spanish flair and I aim to please. Tapas are great for parties, you can impress your guests with several small dishes without spending the whole day in the kitchen. These two recipes are pretty easy and one should be done ahead of time, allowing you to enjoy your guests.

Ceviche

1 lb shrimp, salmon, octopus, halibut or sea bass (or combination)
Juice of 2-3 limes
1-2 jalapenos, chopped fine
1 tablespoon olive oil
3 large firm tomatoes, diced
1 ripe avocado
1 tablespoon lemon juice
2 tablespoon fresh chopped cilantro

Clean and roughly chop seafood and place in a large container with lid. If working with octopus, tenderize the meat before chopping. Juice limes, add oil and jalapenos and lightly mix with seafood. Let sit for at least 2 hours and up to overnight.

Before serving add chopped tomatoes, avocado and cilantro, season with salt and lemon juice as needed. Serve on a tostada or with corn chips.

Plantain and Black Bean Empanadillas

1 can refried (or whole) black beans
1 large ripe plantain (black or close to it)
1 package puff pastry
4 oz crumbled goat cheese
1 onion, chopped

Defrost puff pastry and preheat oven to 350.  Peel and slice plantain and saute in butter until soft, mix in beans and cheese and let cool. Roll out pastry dough and out cut circles, spoon some of the mixture on each circle, top with a little onion  and fold dough over. Be careful not to overfill the empanadillas, they will burst while cooking. Use fingers or a fork to seal the edges and place on a baking sheet, I like to line mine with parchment paper but you can grease the sheet if that’s easier for you. Bake until golden brown and lightly sprinkle with paprika.

Advertisements
 

Menu for my housewarming August 3, 2007

Filed under: Food — geekchef @ 9:54 am
Tags: , , , , , , , , , , , ,

It’s a potluck, but I think it’s customary for the host to provide some munchies, usually the main course. I was thinking lasagna, I make a damn good lasagna, but I’m kinda tired of it. So I was thinking tapas. And since this is happening during a meteor shower, it seems fitting that all of the items I will serve look like little meteors (lumpy balls, tee hee).

Here is the menu… doncha wanna come and play?

Walnut and Blue Cheese-Coated Grapes / Dates

Recipe courtesy of Gourmet Magazine and then altered a bit

1 1/2 cup chopped walnuts

6 tablespoons butter

1/2 cup brown sugar

8 ounces crumbled Cabrales (Spanish blue cheese), Roquefort or Gorgonzola may be substituted

6 ounces cream cheese

20 loose seedless red grapes (about 1/4 pound with stems)

½ lb dates

Preheat oven to 325 degrees F. On a sheet pan spread out the walnuts and toast in the oven for 7 to 9 minutes. Remove from oven and allow to cool. Melt butter and add sugar, when sugar has melted pour in the toasted walnuts and toss. remove and spread out again on the cool sheet pan.

In a bowl with an electric mixer, cream together the blue cheese and the cream cheese until smooth. Put one tablespoon of the cheese mixture in the palm of one hand and in it roll a grape, shaping the mixture around the grape to coat, repeat the process for the dates. Cover the grape and date balls and chill on a sheet pan for 15 minutes.

While the balls cool, chop the candied walnuts into smaller pieces, you can also use a rolling pin and break them into peices. Roll the cheese-coated balls in the walnut mixture to cover completely and chill for 30 minutes or until coating is firm.

Spanish Meatballs baked in tomato sauce (adapted from the Albondigas recipe)

2 tablespoons olive oil
1 large onion, chopped
1 large garlic clove, minced
1 can of tomato sauce
1 bouillon cube and 1 cup water
1 zucchini, cut into large chunks
1 large carrot, sliced
1/2 lb of string beans, cut into 1 inch pieces
1 pound ground turkey
1 cup of cooked white rice
1 raw egg
1/2 cup of chopped fresh mint leaves
1 1/2 teaspoon salt
1/4 teaspoon black pepper
Dried oregano, crumbled
1 tablespoon of brown gravy mix
Salt and pepper
1/2 cup chopped fresh cilantro

Prepare meatballs. Mix rice into meat, adding mint, gravy mix, salt and pepper. Add raw egg. Form beef into 1-inch meatballs. Return soup to gentle simmer. Add meatballs and remaining veggies to soup. Cover and let simmer for 1/2 hour. Add a few pinches of oregano, cilantro and sprinkle with salt and pepper to taste. Place meatballs in a dish and prepare sauce.

Heat oil in heavy medium saucepan over medium heat. Add onion and minced garlic and sauté until tender, about 5 minutes. Sauté veggies until tender, add tomato sauce, onion and garlic mixture and broth. Pour mixture over meatballs and bake until meatballs are brown.

Plantanos Rellenos

1 plantain, very ripe
1 can black refried beans
corn starch

crema fresca
cilantro
diced onion
cajota cheese

Mash Plantain, place some mashed plantain in hand and spread into palm. Drop a small amount of black bean into the middle and wrap plantain mixture around the beans. Drop balls into corn starch and then deep fry.
Serve with crema, crumbled cajota, diced onion and chopped cilantro.