I\’m looking for two Portuguese or Spanish hor d\’ ouvres for a wine tasting party?

chorizo and potato Spanish tortilla bites
1 bunch scallions
2 tablespoons extra-virgin olive oil
2 medium onions, chopped (1 1/2 cups)
4 garlic cloves, finely chopped
1 1/4 teaspoons salt
1/2 teaspoon black pepper
6 oz Spanish chorizo (cured spiced pork sausage), cut into 1/4-inch dice
1 1/2 lb yellow-fleshed potatoes such as Yukon Gold (about 4 medium), peeled and cut into 1/4-inch dice
9 large eggs
3/4 cup sour cream
5 oz Manchego or white Cheddar, coarsely grated (2 cups)
Preparation
Put oven rack in middle position and preheat oven to 400°F. Lightly oil a 13- by 9-inch baking pan or dish.

Finely chop white and green parts of scallions and reserve separately.

Heat oil in a 12-inch heavy skillet over moderately high heat until hot but not smoking, then cook onions, garlic, white parts of scallions, 3/4 teaspoon salt, and 1/4 teaspoon pepper, stirring occasionally, until onions are golden, about 6 minutes. Add chorizo and cook, stirring occasionally, until just beginning to brown and release oil, about 4 minutes. Reduce heat to moderate, then stir in potatoes and cover skillet. Cook, stirring occasionally, until potatoes are tender, about 10 minutes. Transfer mixture to a large bowl and cool slightly.

Whisk together eggs, sour cream, cheese, scallion greens, and remaining 1/2 teaspoon salt and 1/4 teaspoon pepper in a bowl, then pour into baking pan. Sprinkle potato mixture over eggs (some potatoes will stick out). Bake until custard is set, about 20 minutes. Cool in pan on a rack to warm or room temperature. Trim 1/2 inch off each side, then cut tortilla into 1 1/2- by 1-inch rectangles.

Cooks’ note: Tortilla can be baked 1 day ahead and cooled completely, uncovered, then chilled, covered. Cut into squares, then bring to room temperature before serving or reheat to warm in a preheated 325°F oven.

1. Manchego cheese and quince paste (membrillo)

Cut the quince paste into 1 inch cubes and roll in crushed almonds, cut the Manchego into the same size cubes. Place a cube of quince paste on to a sturdy toothpick and then a cube of cheese.
Simple and VERY Spanish

2. An easy Spanish tortilla

Beat 6 eggs into a large bowl and add about 3 - 4 ounces of any good quality potato chip (like Nantucket or Cape Cod chips) and some freshly ground pepper, let sit for about 10 minutes. Add one more egg.
In a non-stick pan, heat 2 - 3 Tablespoons of olive oil, add the eggs and cook over medium heat, stirring with a fork to keep moving the uncooked egg. When it has set up well, flip it over into another non-stick pan that is just a bit larger than the one you started with. Cook it just another minute. This can be served hot, but I think it’s best at room temp. cut into squares.

3. Really good quality olives

4. Fresh figs cut in half, a little blue cheese or goat cheese and wrapped with Serrano ham or prosciutto

Have a great time!

Fried Green Olives Stuffed with Blue Cheese
1 ounce (about) mild blue cheese (such as Maytag)
24 pitted Spanish olives, patted dry
Peanut oil (for frying)
All purpose flour
1 large egg, beaten to blend
1/2 cup fine dry breadcrumbs
Roll small amount of cheese into log shape narrow enough to stuff into 1 pitted olive; stuff olive with cheese. Repeat with remaining olives and cheese. DO AHEAD Can be made 1 day ahead. Cover and chill. Pour enough oil into heavy large skillet to measure depth of 1 inch. Heat oil to 350°F. Roll stuffed olives in flour, then in egg, then in breadcrumbs to coat. Fry olives until golden brown, about 30 seconds. Using slotted spoon, transfer olives to paper towels to drain. Serve hot.

Garlic Shrimp
3/4 pound small shrimp, shelled
Kosher or sea salt
5 tablespoons extra virgin olive oil
3 tablespoons minced garlic
2 tablespoons minced fresh parsley
2 tablespoons amontillado (medium-dry) sherry.
Sprinkle the shrimp with salt and let sit for 10 minutes. In a shallow casserole, preferably earthenware, heat the oil with the garlic and parsley until the garlic begins to sizzle. Add the shrimp and stir until they are opaque. Add the sherry, salt to taste, and cook over medium heat for a minute or two until the sherry evaporates and the sauce thickens slightly. Serve immediately, in the casserole.

Heirloom Tomato Gazpacho
6 large heirloom tomatoes, all varieties and colors, seeded and diced into 1/4-inch cubes (reserve seeds and juices)
1 medium red onion, cut into 1/4-inch cubes
3/4 English or hothouse cucumber, peeled and cut into 1/4-inch cubes
1 1/2 red bell peppers, cored, seeded and cut into 1/4-inch cubes
1 1/2 yellow bell peppers, cored, seeded and cut into 1/4-inch cubes
1/4 cup fresh cilantro, roughly chopped
2 tbsp red wine vinegar
1 lemon, juiced
1/2 tbsp Tabasco
Kosher salt and freshly ground black pepper
1/4 cup extra-virgin olive oil
8 tbsp aged balsamic vinegar
In a bowl, combine tomatoes, seeds, and juices, along with onion, cucumber, and peppers. Add cilantro, red wine vinegar, lemon juice, and Tabasco. Add a few pinches of salt and black pepper. Using hands or two forks, squish vegetables into a juicy soup, leaving a few big pieces. Add oil in small increments, tasting as you go. Refrigerate for at least 1 hour before serving. Ladle soup into bowls and drizzle with balsamic vinegar.

Peach and Tomato Gazpacho
1 1/2 lb tomatoes, chopped (4 cups)
1 lb peaches, pitted and chopped (2 cups)
1/4 cup crushed ice
2 tablespoons chopped shallot (1 medium)
2 tablespoons olive oil
1 1/2 tablespoons white-wine vinegar
1 tablespoon chopped fresh tarragon
1 teaspoon salt
1/2 teaspoon black pepper
1/4 to 1/2 cup water
Purée two thirds of tomatoes and half of peaches with ice, shallot, 1 tablespoon oil, 1 tablespoon vinegar, 2 teaspoons tarragon, 3/4 teaspoon salt, and 1/4 teaspoon pepper in a blender until very smooth, about 1 minute. Force through a medium-mesh sieve into a large glass measure, discarding solids. Stir in water to desired consistency. Toss together remaining tomatoes and peaches with remaining tablespoon oil, remaining 1/2 tablespoon vinegar, remaining teaspoon tarragon, and remaining 1/4 teaspoon each of salt and pepper in a bowl. 3Serve soup in bowls topped with tomato peach salsa.

Creamy Soft Polenta with Meat Ragu
Ragu
3/4 pound dried porcini mushrooms, roughly chopped
1 cup dry white wine
2 cups olive oil
1 pound bulk hot Italian sausage
1 pound pork butt, cut into 1-inch pieces
1 pound beef chuck, cut into 1-inch pieces
Kosher salt and cracked black pepper
1/2 pound Spanish onions, cut into 1-inch dice
1 1/2 tablespoons minced garlic
2 cups chicken stock
Two 14-ounce cans Italian plum tomatoes, roughly chopped, juice reserved
1/2 cup roughly chopped fresh basil
1 tablespoon dried oregano
1 teaspoon freshly ground fennel seed
1 bay leaf

Polenta
2 cups chicken stock or water
2 cups heavy cream
1 cup yellow polenta or cornmeal
1/2 cup freshly grated Parmigiano-Reggiano cheese, plus more for serving
2 tablespoons unsalted butter
Torn fresh basil
Chopped fresh flat-leaf parsley
To make the ragu: Put the mushrooms in a small bowl and pour the wine over them. Set aside to soak and hydrate for 20 to 30 minutes. Drain, reserving both the mushrooms and the wine. Strain the wine through a fine-mesh sieve or chinois. In a large, heavy saucepan, heat the olive oil over medium-high heat. Add the sausage and cook, breaking it into pieces with a wooden spoon, for about 5 minutes, until lightly browned and much of the fat is rendered. Using a slotted spoon, lift the sausage from the pan and set aside. Add the pork and beef to the fat in the pan and cook for about 10 minutes, until browned. Season with salt and pepper. Using a slotted spoon, lift the meat from the pan and add it to the sausage. Leave the fat in the pan. Add the onions and garlic to the pan and sauté for 2 to 3 minutes, or until lightly browned. Add the reserved wine, bring to a boil, reduce the heat, and simmer briskly for about 3 minutes or until reduced by half. Return the meat to the pan, season again with salt and pepper, and add the stock, tomatoes, basil, oregano, fennel, bay leaf, and reserved mushrooms. Simmer gently for approximately 1 hour, or until the meat is tender. Skim any fat that rises to the top of the pan during cooking. Cover to keep warm and set aside. To make the polenta: Put the stock and the cream in a saucepan over medium-high heat and bring to a boil. Slowly pour the polenta into the hot liquid, whisking briskly to prevent clumping. Reduce the heat to low and cook, whisking constantly, for about 10 minutes, or until the liquid is absorbed. Add the cheese and butter, stirring gently until incorporated. Spoon a mound of soft polenta on each of 4 or 6 plates or shallow bowls. Ladle the ragu over the polenta and garnish with basil, parsley, and grated Parmesan.

Stuffed Mushrooms
1 tablespoon extra virgin olive oil
12 closed cup mushrooms (I just used big Button Mushrooms)
2 shallots , peeled and finely chopped
1 garlic clove , peeled and chopped
1 teaspoon rosemary , finely chopped
3 slices serrano ham or prosciutto , finely sliced
2 ounces goat cheese (I used Feta)
4 tablespoons fresh breadcrumbs
salt and pepper
Preheat oven to 375 degrees Farenheit.
Wipe mushrooms with damp cloth. Remove stems, roughly chop the stems, and set aside. Heat olive oil in a large, nonstick skillet and saute of the shallots until soft. Add garlic, rosemary, stems, and pepper. Saute for several minutes. Add ham and stir. Remove pan from heat and transfer ingredients to a bowl. Stir in the cheese and breadcrumbs and season with salt and pepper if needed. Fill mushroom with the mixture and place on a greased baking sheet.
Bake for 8-10 minutes, or until the mushrooms are cooked. Serve while hot.

nfd♥