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Lisa Watson

Our Cookbook  - 
Bean and Roasted Red Pepper Salad

I promise it's one of the final tapas! I know we're now doing canapés (and I'm really looking foward to all those recipes!), but I just got back from holiday yesterday, so I'm still in the tapas ballpark....kind of....

Thiis dried bean salad makes a fantastic tapa, or a main dish with some crusty bread.  The secret ingredient that can't be forgotten is the sherry vinegar.  I know this as I forgot it last time I made it.  Luckily for me, all our guests were too polite to say anything!

I've made it before with dried, soaked beans and also with canned beans.  Both work really well. The advantage of canned is that it takes waaaaayy less time.



Dried (or canned) beans e.g. cannelini, borlotti, pinto - approx 480g (17oz, 2 cups) cooked
Red peppers (Capsicums) - 2
Spring onions - 2 - 3
Capers - 3 Tbsp
Olive oil - 4 Tbsp
Sherry vinegar - 2 Tbsp
Salt - To taste


Roast the red peppers in a baking dish at 180°C (350°F) for 45 minutes.  Leave to cool.  The skins should peel off easily.  Also remove the seeds..  This step can be done a day or two before you make the salad.
Slice the peppers and finely chop the spring onions.
Drain the beans.
Put all the ingredients in a salad bowl and mix.  Add more vinegar and salt to taste.
Chill the salad until needed.

You can read more about where I ate this salad in Andalucia on my blog:

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Me too +Lisa Watson 
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Enz F

Our Cookbook  - 
Pritong Pusit/ Calamares Fritos (Fried Squid Rings) with Garlic-Mayonnaise Dip
Tapas Month on Foodies+

These are appetizers or small servings of snack that are meant to be served along with an ice-cold bottle of beer or any alcoholic beverages. In the Philippines they are popularly known as pulutan (came from the Filipino root word pulot which means “to pick something up”). The Filipino pulutan is synonymous to finger foods. Pulutan ranges from inexpensive snacks peddled around the sidewalks of the streets to a more sophisticated arrays of dishes frequently prepared on special occasions. These small plate servings are an indispensable component of every Pinoy drinking sprees, be it in small clusters of men in a rural barrio or in classy disco bars and restaurants in the metro.

On the other hand, the Spanish counterpart tapas are meant to be served with similar principle - a selection of dishes in bite sizes or little plates, hot or cold, best paired with wine or liquor. More than being treated as an accompaniment to drinks, the small servings are designed to encourage conversation and socialization. The guests are not focused on eating a full huge meal set before them as they are accustomed to move around and engage with the fellow guests. It is also one way for them to have something to fill their stomachs so as to avoid over-indulging and to slow down the effects of alcohol.

Here is a popular pulutan or tapas made from squid rings coated and seasoned with flour, salt and spices, and deep fried until crispy and brown. It is called Pritong Kalamares in Filipino and Calamares Fritos or Calamares a La Romana in Spanish. I can still remember eating these bits for one peso per piece along the sidewalks of Morayta and Recto during the good old college days. Usually skewered in wooden sticks, similar to fried fishballs and isaw (grilled chicken intestines) and dipped in a jar of highly-spiced vinegar sauce, these were one of the most popular street foods at that time. I can recall voraciously eating a big bunch of these in just one sitting. In this particular dish, I chose to prepare my own version of Garlic-Mayonnaise as dipping sauce. I borrowed the recipe from my good friend, Jayson. He prepared this as a side dip to dinamita (dynamite chili spring rolls) during one of the special family occasions. The addition of garlic-butter mixture highlighted the richness of mayonnaise. I also mixed it with a dash of calamansi lime juice and minced basil for that added tang and aroma.

Pritong Pusit/ Calamares Fritos (Fried Squid Rings) with Garlic-Mayonnaise Dip
Number of Servings: 2 to 3

For the calamares
- 1 lb. fresh squids, cleaned and sliced into rings
- 4 tbsps. calamansi lime juice
- 2 tbsps. soy sauce
- ½ cup all-purpose flour
- ½ cup cornstarch
- 1 tsp. paprika
- 1 tsp. cayenne
- 1 tsp. ground black pepper
- 1 tsp. oregano powder
- 1 tsp. thyme powder
- 1 tsp. garlic powder
- salt to taste
- 1 egg, beaten
- ¼ cup cooking oil

For the garlic-mayonnaise dip
- 1 cup mayonnaise
- 3 tbsps. butter
- 4 cloves garlic, minced
- 1 tsp. ground black pepper
- 2 tbsps. calamansi lime juice
- 1 tbsp. minced fresh basil
- salt to taste

Clean and fry the squids
1. To clean the squids, gently pull the tentacles away from the body pouch. Remove the beak, innards, ink sacks and the strip of transparent cartilage from the body. Cut off the eyes from the tentacles. Discard the eyes and save the tentacles. Wash the body pouch and tentacles under running water. Dry them thoroughly. Slice the squid bodies lengthwise into ½-inch rings and then cut the tentacles in half.
2. Combine the calamansi juice and soy sauce in a bowl. Marinate the sliced squids in the mixture for about 30 minutes.
3. In a separate bowl sift and combine together the all-purpose flour, cornstarch, paprika, cayenne, ground black pepper, oregano, thyme and garlic powder. Season with salt.
4. Heat enough cooking oil in a pan. Drain the squid. Coat the squid rings and tentacles with flour mixture and then quickly dip in beaten egg. Fry them in hot oil for about 2 to 3 minutes on each side or until crispy and golden. Remove the squids from oil and transfer on paper towel to drain the excess oil.
5. Arrange the fried squid rings on a serving platter and then garnish with sliced tomatoes and basil leaves. Serve along with garlic-mayonnaise dip. Enjoy

Prepare the garlic-mayonnaise dip
1. In a clean pan, melt the butter over low to medium heat. Add the garlic and cook until brown. Set aside to cool at room temperature.
2. In a small bowl, combine together the mayonnaise, butter-garlic mixture, calamansi juice, ground black pepper and minced basil. Season with salt. Mix to incorporate all the flavors. Garnish with basil leaves and serve as a dip or spread.


This was also posted in my blog:

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#spanish #tapas #filipino #pulutan
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Enz F
Haha! Thank you +Sharon Lam! Im virtually sending a big bunch only for you.., :)
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Tom-Anita Morgan

Our Cookbook  - 
ROCK n ROLL RIBS...Grillin' time at the old homestead. Spring brings to mind our High School days of rock and roll music and barbecues in the park. So we decided to develop a new barbecue sauce that isn't tomato based and name it Rock n Roll. Corny but delicious.This sauce is a great variation and the ribs are delicious. No ketchup, no tomatoes, no same old flavor... just bursting with the great hot-sweet-sour combination of maple syrup, dry mustard and apple cider vinegar on grilled ribs...yummy! Next time you crave ribs but want a change in pace, try this; as the old commercial said, try it-you'll like it!

Serves: 2 to 4 depending on appetites and side dishes
Prep Time: 15 minutes
Cook Time: 40-45 minutes
2 short slabs baby back pork ribs
Rub Recipe: (you'll have some rub left to use later)
3 T brown sugar
3 T salt (we use Himalayan Pink Salt available on our Amazon Spice Store)
6 T smoked paprika
4 T granulated garlic
2 T onion powder
2 t fresh ground black pepper
1/2 t red pepper flakes
3 t cumin
1/3 C maple syrup
2 t dry mustard
1 t granulated garlic
1/4 t cayenne pepper
1 T lemon zest
2 t apple cider vinegar

1. Combine the rub ingredients in a bowl. Set aside.
2. Remove the silver skin from the bone side of the ribs by cutting it loose at one end then pulling it off. (Use paper towels to grip it.)
3. Place the ribs in a glass or ceramic casserole dish and rub the rub on both sides. Cover with plastic wrap and refrigerate for at least 1 hour.
4. Meanwhile make the sauce by combining all ingredients in a bowl and set in fridge.
5. Remove ribs and sauce from the refrigerator 30 minutes before cooking and let set at room temperature. Spoon some of the sauce over the ribs. You'll apply more sauce to the ribs as they are cooking on the grill.
6. Heat the grill to about 350*F, medium heat, then place ribs with meaty side up and cook for about 15 minutes with the grill covered. If they start to burn on the underside, the heat is too high and should be reduced.
7. Baste the ribs and cook covered for another 10 minutes. Check again to see if they are burning and if so, put aluminum foil under them.
8. Continue grilling and basting for 15 more minutes. Be careful not to burn them. Check to make sure that they are not overcooked. Total cooking time should be about 40-45 minutes.

Separate the ribs and serve on warm plates with grilling beans, grilled corn on the cob or whatever side you favor.

Bon appetit,
Tom and Anita

#babybackribs   #ribs   #grilling   #dinner   #mapleglazed  
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Simples Recipes

Our Cookbook  - 
Patatas Alioli, Spanish Tapas
Tapas Month on Foodies+

Over the last decade or two, Tapas have gained world wide popularity. These 'small bites' of Spanish origin showcase racy and contrasting flavors, a good dose of extra virgin and pure olive oil, obsessive use of salt cod, cured meats and the freshest ingredients.
Being able to try an array of these individual small sized Tapas (Singular - Tapa) is a common mans luxury, inextricably linked to the Spanish way of life.
 Patatas Alioli or 'Aioli' is great for garlic lovers. The creamy garlic aioli is a mayonnaise like sauce that is great for many seafood and other dishes. The potatoes may be fried, but here I have baked them in the oven till perfectly tender with a crisp bite.
Enjoy the Saucy Potato Bites!  

Patatas Alioli - Spanish Tapas
5 servings

• 5-6 medium sized potatoes, peeled and cut into bite size cubes or chunks. (You should be able to lift with a toothpick or skewer).
• ¹/8 cup olive oil
• salt and pepper to taste
For the Alioli / Aioli:
• 2 large cloves of garlic
• original recipe calls for 2 egg yolks but I prefer one whole egg including the white (use pasteurized eggs)
• ½ cup vegetable oil
• ½ cup olive oil
• Up to ¼ cup fresh lemon juice (use only as much as needed)
• salt to taste

• Preheat the oven to 200ºc,
• Pat dry the peeled, cut potato chunks and place on a baking tray.
• Drizzle with olive oil. Toss well to coat evenly.
• Bake for 40 - 50 minutes till tender, shaking the tray a few times so that the potatoes are baked evenly.
• Once done season and toss with salt and pepper.
• Crush the garlic using a pestle and mortar till it is a smooth paste.
• (Traditionally the oil is added and the sauce is made in the mortar itself, but nowadays a blender works well too).
• Add the garlic and egg to a blender. Add just enough of the oil to blend together first.
• While the machine is running, add the remaining oil in a thread-like thin stream.
• Pause 1 minute into doing this to add a Tbsp of lemon juice.
• Continue drizzling the oil into the blender, whilst blending at medium speed till the oil is used up. Drizzle the oil very very slowly. You should see the oil and egg mixture emulsifying into a mayonnaise consistency.
• (I recommend using a dry and clean blender).
• Sometimes, the mixture does not thicken or 'separates'. If this is the case start  over by doing the following. Pour the separated mixture from the blender into another bowl, leaving 2 tablespoons in the blender only.
• To the mixture left in the blender, add 1 Tbsp cold water.
• Now drizzle the mixture from the bowl again, slowly and patiently. It should thicken this way. Just pour in a thread like stream.
• Season with salt and serve with the potatoes.
• (It is best to make this sauce the night before, as the flavor mellows down and also thickens further).
Unused Alioli, may be kept in the fridge in airtight jars for unto 4 days.

See my post here, Where I also have a link to my version of Patatas Bravas.

Also, here is another mouthwatering, Patatas Bravas Post by +Enz F

#spanish #tapas 
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The aioli is super with so many dishes :) Thank you dear  +Peri Avari 
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Enz F

Our Cookbook  - 
Patatas Bravas, Spanish Tapas
Tapas Month on Foodies+

Foodies+ is one of the most active food communities in G+ and being a member of the group for more than a year now, I am very happy and pleased to have met brilliant and ingenious bunch of people from all over the world, all seven continents well-represented. It is a little corner of the virtual world where like-minded individuals gather together and get to celebrate the rich, colorful and delightful cultures and cuisines of the different countries they embody, so amazing and so wonderful in their own unique ways. As summer season is already up in many parts of the globe and to keep everyone into their gastronomic feet following the successful barbecue party last June, we have dedicated the month of July as the Spanish Tapas Month at Foodies+.

Tapas are wide selection of appetizers, snacks or finger foods that are meant to be served either cold or hot in bite-sizes or little plates. They are believed to have originated in Spain and form an integral part of Spanish culture and social scene. The word “tapas” came from the Spanish tapar, which means “to cover”. Some historians believe that first tapas were slices of bread topped with pieces of meat or cheese used by sherry drinkers in Andalusian taverns as covering to their glasses to keep the insects and dirt away from their beverages. Another popular folklore accounted that the practice started when King Alfonso X, el Sabio or “the Wise One,” ordered that Castilian taverns should be served with wine accompanied by something to fill the stomach to slow down the effects of alcohol and to prevent the person from drinking too much.

As my contribution for the Foodies+ Tapas Month, here is my own rendition of Patatas Bravas with Spicy Tomato Dipping Sauce. Patatas bravas when literally translated means “fierce potatoes” or “potatoes for the brave". It is commonly served in almost every bar in Spain such as in big cities like Barcelona. In fact, it has become a mainstay in the menu in smaller bars in the rural villages. The dish also comes in other names such as papas bravas or patatas a la brava. It is basically composed of potatoes served with spicy and tangy sauce. The cooking method for the potatoes varies which can be anything from boiled, fried or baked. In this particular recipe, I used our locally grown baby potatoes or marble potatoes. I browned the potatoes in little oil to achieve that slightly crispy texture from the outside, complementing its natural creaminess from the inside. I wanted my sauce to be as fierce and as spicy as it could possibly be so I got a little help from our local red hot chili pepper accompanied by powdered spices available in my cupboard such as smoked paprika, ground black pepper, dried chili flakes and cayenne. The tanginess of calamansi lime combined with tomato sauce is just perfect! The sauce is more than enough for the potatoes so you have the option to either double the quantity of potatoes or save the extra sauce for your pasta. Patatas bravas are wonderful addition to finger food parties and based on personal experience, they are surefire never to last long on the plate! So, what do you think of this, folks? How do you want your patatas bravas? Do you want them baked or fried? Spicy sauce or otherwise? Kindly leave your thoughts below.

Patatas Bravas, Spanish Tapas
Number of Servings: 3 to 4

- 1 lb. baby creamer potatoes/ marble potatoes, peeled
- 1 tsp. garlic powder
- salt and pepper to taste
- water for boiling
- ¼ cup olive oil for frying

For the spicy tomato sauce and toppings
- 8 oz. tomato sauce
- 1 cup water
- 3 cloves garlic, minced
- 1 small red onion, finely chopped
- 3 pcs. red hot chili pepper or red Thai chili, minced
- 1 tsp. ground pepper
- 1 tsp. cayenne powder
- 1 tsp. smoked paprika
- salt to taste
- 3 tbsps. calamansi lime juice
- 1 tsp. dried chilli flakes
- 1 tbsp. minced parsley
- 1 tbsp. olive oil

Parboil and fry the potatoes
1. In a cooking pot, boil water with 1 tsp. of salt. Add the potatoes and cooked for about 10 to 15 minutes or until they can be pierced with the tip of a fork. Transfer the potatoes in a colander to drain the liquid. Set aside.
2. Heat the olive oil in a small saucepan over medium-low heat. Fry the potatoes in batches for about 5 to 8 minutes per batch or until the potatoes turn light brown. Transfer the potatoes on paper towel to drain the excess oil.
3. Transfer the potatoes on a serving dish. Toss in the garlic powder, salt and pepper. Drizzle with spicy tomato sauce and then sprinkle with chili flakes and minced parsley. Serve immediately. Enjoy!

Prepare the spicy tomato sauce
1. Heat the olive oil in a saucepan over medium-low heat. Sauté the garlic and onion until fragrant and translucent. Add tomato sauce and water. Stir the mixture and bring to a light simmer.
2. Add chili, cayenne, paprika, ground pepper, salt and calamansi juice. Cook for about 5 to 10 minutes or until the flavors are well-blended. Adjust the seasonings as needed.
3. Remove from heat and pour the sauce on the cooked baby potatoes.


This was also posted in my blog:

Here is another mouthwatering potato tapas recipe from +Simples Recipes:
Patatas Alioli -

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#spanish #tapas
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Sharon Lam

Our Cookbook  - 
Fish Tacos with Mango Pico de Gallo

Pan-fried white fish seasoned with Old Bay seasoning, and sriracha hot sauce. Topped with this amazing homemade mango salsa, served on a bed of shredded cabbage, and corn tortillas to wrap up all the goodness. Savoury, sweet, spicy, with a touch of citrus acid. It's an explosion with flavours with this 30 minutes meal!

Ingredients (Serves 4)
500-600g white fish, cut into 1 inch slices
1 tsp Old Bay seasoning (or other seafood/all seasoning)
1-2 tbsp Sriracha hot sauce or to taste
1 mango, peeled and cubed
2 tomatoes, seeded and diced
2 tbsp chopped red onion
1/4 cup cilantro, chopped
Juice of 1 lime
1/4 tsp cayenne pepper or to taste
Salt and pepper to taste
1 tbsp olive oil
Shredded cabbage to serve
Low fat sour cream to serve (optional)
8 corn tortillas

Toss fish with old bay seasoning, salt, pepper, and sriracha sauce.
Let sit at room temperature for 10 minutes. If you have more time, allow to marinate for 30 minutes to an hour in the chiller.
In a bowl, mix together onion, tomatoes, mango, cilantro, and cayenne pepper.
Season with lime juice, salt, and pepper.
Toss to combine, and set aside.
Heat non-stick pan on med-high heat.
When it's hot, add 1/2 tbsp olive oil.
Cook half the portion of the fish for 2-3 minutes on each side or until cooked.
Continue cooking the other portion with remaining oil.
Tend plate with aluminium foil and allow fish to rest for 5 minutes.
Warm up tortilla in microwave for 30 seconds, with a damp paper towel over it.
Serve with shredded cabbage, dollop of sour cream or more hot sauce, prepared fish, and mango pico de gallo.

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I LOVE fish tacos +Sharon Lam This looks amazing! We have made almost exactly the same thing. I'm looking forward to some fish tacos in the next few days. Thanks for sharing.
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Paul Binns

Our Cookbook  - 
Goat Cheese, Orange, Fried Chicken Layers

 This dish was inspired by one of those dishes we serve at the restaurant I work at. We serve a great pecan crusted chicken that is cut into slices and served with a strawberry balsamic glaze with fresh strawberries. I took the rough idea of slices and stacks and turned it into my own dish. This dish is so simple and fresh. Full of deliciousness and multiple flavors that actually complement each other. The spice from the chicken, the citrus from the orange, and the tartness and creaminess from the goat cheese blend well together. Top it off with a little maple syrup and viola, a fantastic dinner entrée that anyone can enjoy. Goat Cheese, Orange, Fried Chicken Layers.

1 large chicken breast
1 orange peeled and sliced
Goat cheese
Corn flake crumbs
Cayenne pepper
Maple Syrup
1 egg
       1.       Make a three place dredging station of flour, beaten egg, and a combination of cornflake crumbs and cayenne pepper.

2.       Dredge thawed out chicken into flour, then egg, then cornflake crumb mixture.

3.       In a large skillet filled with about a half inch of oil, fry chicken on both sides over medium high heat until golden brown on each side.

4.       Heat oven to 350 degrees and place chicken in baking dish and bake for 25 minutes.

5.       Meanwhile peel the orange and slice into about 1/3 inch slices.

6.       Once chicken is cooked through, slice into equal size pieces. Layer one slice of chicken followed by an orange slice, and then spread or crumble some goat cheese and repeat with layers.

7.       Drizzle some fresh maple syrup and serve.

     This dish was so amazing that I was sad I only made one plate. You can always increase the amounts depending on how many you are serving but trust me this will be a favorite of everyone.

Prep Time: 15 minutes
Cook Time: 30 minutes
Serves: 1 (depending on amounts used)

NEW: Read my food posts in an app here: in beautiful magazine format (the Google Currents app works for android, smartphone, iphone, tablet, ipad. Details here:


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Give it a try +DEANNA Sofia Gordinier​
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Brittany M

Our Cookbook  - 
Citrus Marinated Olives

I was first introduced to Tapas a few years ago with I was in culinary school and was given in assignment to come up with an appetizer & entree from Spain for our Specialized Cuisine restaurant class.  There are so many wonderful dishes and star ingredients that Spain is known for, so it was difficult to narrow it down to just two dishes.  

That's when I started reading about Tapas.  I am a huge fan of appetizers, amuse bouche, or small bites of any sorts.  So doing a Tapas style appetizer seemed like the perfect solution.  I picked 5 regions in Spain to focus on & made tapas for each region to go on the platter so it was like getting a taste of Spain.  I made a Spanish Tortilla very similar to the one +Joy Stewart posted, salted cod & spinach fritters, and grilled butterflied shrimp crostini with a relish on top.

But one of my favorites that I made was the Citrus Marinated Olives.  It's such a simple dish to make, but it's one packed with a lot of flavor.  The citruses used are orange and lemon and it's given a little heat with fresh jalapenos and garlic, add in some fresh cilantro and parsley and your on your way to one amazing tapas dish!

Citrus Marinated Olives
Makes 3 cups

1½ cup Kalamata olives
1½ cup green olives
1 cup extra-virgin olive oil
½ cup fresh cilantro leaves, minced
¼ cup fresh parsley leaves, minced
¼ cup lemon juice
¼ cup orange juice
8 garlic cloves, thinly sliced
2 jalapenos, minced
zest from 1 lemon
zest from 1 orange
1 tsp. crushed red pepper flakes
1 tsp. kosher salt

1. Combine all of the ingredients in a large Ziploc bag or large bowl. Shake bag to blend ingredients or if in a bowl, stir to combine.
2. Refrigerate at least 1 day and up to 3 days, tossing ingredients occasionally.
3. When ready to serve, transfer to a serving bowl. Let stand 1 hour at room temperature before serving and top with thinly sliced jalapenos and lemon zest if desired.

Check out the recipe at:

Pin it:

Check out +Joy Stewart Tortilla Espanola post at:

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Thanks +Positive Insights​ :)
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Lisa Watson

Our Cookbook  - 
Roasted Peppers For Spanish Tapas Month

Roasted peppers are one of the most simple tapas to make, as you’ll see when you read the recipe.  These roasted peppers can be made in the oven, or on the barbeque if you want to stand over them and turn them frequently (I decided to take the lazy way out and throw them in the oven). 

If you can get them, use padrón green peppers.  The ones in the photo are NOT the right kind.  They tasted great, but they were spicier than I thought, so when I took my first huge mouthful of them, I thought my tongue was going to explode!



Green, long peppers - 1 kg (2.2 lb)
Olive oil - 3 - 4 Tbsp
Flakey Salt - to taste


Heat the oven to 180°C (350°F).
Add the oil to and oven-proof dish. Roll the peppers in the oil.
Bake for 25 -30 minutes.
Sprinkle with large flakey salt crystals.

You can find out more about the peppers, plus about a wonderful beach in Andalucia called Conil de la Frontera here:

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Tom-Anita Morgan

Our Cookbook  - 
SUPER LEMONY LEMON COOKIES...Tom and I are total cookie monsters! We both love cookies...good cookies, not just any old cookie. So, in search of the perfect lemony flavored lemon cookies, I've made many a batch with unsatisfying results. I always add more lemon than I think I should in fear of the cookies coming out too lemony but they have always disappointed us with the taste test results as being not lemony enough. But here, folks, is a great lemony tasting lemon cookie. So, if you don't like a lot of flavor, don't make these. LOL... They're packed full of wonderful lemon flavor.

The occasion was my meeting some very old friends for lunch and, since Tom and I are total foodies, I really needed to make something impressive to uphold my reputation. The pressure was on and I took a chance with these since I hadn't made a batch that I was totally happy with. These definitely fit the bill for a wonderful, light, summery dessert. The cookies were scarfed up in no time! Whew! What a relief! Anyway, here's the recipe!

Makes:                  30 cookies
Prep Time:            30 minutes
Cook Time:           11-13 minutes

1/2 cup butter, softened
1 cup sugar
1/2 t vanilla extract
1 egg
4 T lemon juice
zest from 2 large lemons
1 3/4 cups flour
1/4 teaspoon salt
1/4 teaspoon baking powder
1/8 teaspoon baking soda
Powdered sugar (about 1/2 cup)

1. Preheat oven to 350*. Lightly spray a cookie sheet with cooking oil. Set aside.
2. In a large mixing bowl, cream the butter and sugar in a mixer until light and fluffy. 
3. Whip in the vanilla, egg, lemon juice and zest. Combine completely.
4. Mix dry ingredients together, stir with a wire whisk to combine then add to the previous mixture, about 1/4 of a cup at a time. Next put powdered sugar in a plate.
5. When thoroughly combined, coat your hands with oil and, using a tablespoon, scoop out about a tablespoon of dough, roll it into a ball then roll it in the powdered sugar. Place on a baking sheet.
These cookies do not expand sideways much so you can place them fairly close together. They will get taller and a bit rounder.
6. Place the cookie sheet in the oven and bake 11-13 minutes until the bottoms of the cookies are lightly brown. Remove from oven and cool a couple of minutes then move to a cooling rack.

Bon Appetit,
Tom and Anita

#lemoncookies   #cookies   #lemon   #dessert  
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Thank you all so much! +bestbitesforever +Lisa Watson +Joy Stewart +Sharon Lam These are a bit soft +Joy Stewart We didn't expect soft but found it very refreshing! We also had a meyer lemon tree +Lisa Watson  Key word here is HAD. It froze one winter and that was the end of it. We enjoyed it when we had it!
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Tom-Anita Morgan

Our Cookbook  - 
QUICK n EASY TAPAS...We have enjoyed making and eating tapas this month and when we returned from Cambria, we wanted to finish with a quick and easy tapas for which we already had the ingredients. When we looked around the old larder, we found some Garrotxa, a Spanish goat's milk cheese that we like. We also had one length of Chorizo Picante made by Palacios, a local bagette, a jar of regular capers and hidden in the recesses of the frig......a jar of Fiordi Fruta, organic fig spread. 

Perfect!...Tower, we have lift off.... So after tossing the various possibilities around, we decided to toast slices of baguette and spread the fig preserves on them. Then skewer pieces of cheese and chorizo with a caper.

While not fancy and definitely not a meal sized snack, this California - Spanish tapas fusion was a good appetizer before we sat down for dinner.

So what did we learn from this experience concentrating on tapas? As we did the research, shopped for the ingredients and prepared our dishes, we discovered so much that all we can do is touch on a few things: 
Tapas fits into a lifestyle that dines rather late in the evening but we can fit it into our lifestyle by either having tapas for lunch, dinner or as appetizers. Spanish goat's milk cheeses are delicious and, as the goats are moved from low pasture to higher pastures, the nature of the cheeses become similar to Swiss cheese. The Spanish people have created many delicious foods that we have just begun to appreciate. All in all, we had a great experience that we intend to pursue. Thank you +Azlin Bloor and +Lisa Watson  and Foodies+.

Bon appetit,
Tom and Anita
#tapas   #garrotxa   #chorizo   #figjam  
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Thank you for saying so, +Azlin Bloor​​! It is my pleasure to do my best for this wonderful community! 
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Paul Binns

Our Cookbook  - 
Braised Beef and Greens

No clue where I came up with this idea. I was sitting at home and was craving something delicious. I had a hankering for some cooked greens but wanted to add something different to them. Sort of make them not the spotlight of the meal but an added attraction. I had a flank steak in the freezer and wanted to try something different. Why not braise the beef with the greens and add a little kick from some shallots and some fresh mushrooms. So here goes, a wonderful braised beef and greens meal that you will fall in love with and certainly will become a regular meal for you or you and your family.  Braised Beef and Greens.

1 lb flank steak
1 large shallot
½ cup chopped fresh mushrooms
½ cup white wine
½ cup beef stock
Bunch fresh baby spinach
McCormick’s steak seasoning
Olive oil

1.       Take your flank steak and cut it against the grain into about ½ inch strips.
2.       Chop up mushrooms and dice shallots

3.       In a large skillet pour in some olive oil, salt and pepper your steak, and then sauté the steak until browned. Remove and set aside.
4.       In same skillet sauté the shallots and mushrooms in same oil.

5.       Toss in the spinach in bundles and wilt down.
6.       Pour in the white wine and bring to a simmer.

7.       Pour in the beef stock and return steak to skillet and shake in a couple dashes of steak seasoning.

8.       In 350 degree oven cover the steak mixture in skillet and braise in the oven for 45 minutes.
     This beef dish was fantastic, tender, flavorful, and fulfilling all in one. I hope you give it a try. I served mine with a bit of mac-n-cheese but I really didn’t need it. Enjoy!

Prep Time: 15 minutes
Cook Time: 60 minutes
Serves: 2-4


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Thanks. Yes it does +Lisa Watson​
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Tom-Anita Morgan

Our Cookbook  - 
Fresh Fig Fugue; a Delicious Pasta Salad...Spending a week on the California coast is pure heaven for us! The weather is perfect and the sea life is always exciting. Of course, we always think about food and eating. Every Friday, in Cambria, there is a Farmer's Market. They have a wonderful variety of fruits and veggies, breads, desserts, cheeses and prepared spreads. They even have Linn's products, they're famous for the olallieberry stuff and cooking up some delicious barbeque. We bought all kinds of fruit for our breakfast and some barbeque for dinner but we couldn't resist the figs.

They were ripe and delicious looking and very large! Now, we're home again and thinking about the figs and because it is so hot here, we choose to make a pasta salad. This salad has a plethora of flavors and textures! The figs added a sweetness, the nuts the crunch, the cheese and the sundried tomatoes gave it a tartness, and the garbanzo beans added  a mild earthy taste and some interesting texture. To complete the experience, we used an Italian pasta called Torcetti. We bought some flavored balsamic vinegars at Linn's and we used their Aged Black Fig Vinegar to make the dressing. Wow a fugue; contrapuntal fig flavors playing with our minds in endless combinations! Awesome flavors! Here's how we put it all together!

Servings:                           4
Prep Time:                      30 minutes
Cooking Time:                20 minutes

8 ounces Torcetti pasta (or pasta of your choice)
10 ounces garbanzo beans, drained, dried and browned
4 ounces baby peas
2 ounces sundried tomatoes
3 ounces feta, crumbled
2 ounces toasted slivered almonds
12 mint stalks, 5-6" tall, chopped large
3 large figs, cut in 1/4" slices
3 tablespoons black fig vinegar (you could substitute any fig based vinegar)
2 tablespoons olive oil
1 tablespoon agave nectar

1. Remove the garbanzo beans from the can, drain and dry completely. Put in a 10" pan and saute for about 20 minutes until they turn slightly brown.
2. While the beans are browning, boil the pasta water and cook pasta for 10 minutes or according to directions.
3. Meanwhile, cut the figs, crumble the feta, chop the mint and measure out the peas and almonds. Set aside.
4. Combine the black fig vinegar, olive oil and agave nectar in a small bowl. Set aside. 
5. When pasta and garbanzos are done, combine in a serving bowl and place in the fridge to cool down a bit.
6. When cool enough add the remaining ingredients and toss to combine completely. Place back in the fridge and let the flavors meld together. Serve cold.

This dish can be served as a main course or side dish. It should be served at room temperature to enhance the delicious flavors. Garnish it with some extra mint and sprinkle with feta cheese. Be prepared for the rich and complex flavors and textures you will encounter.

Bon Appetit
Tom and Anita

For more pics go to our blog at
#pastasalad   #figs   #sundriedtomatoes   #garbanzobeans   #dinner   #lunch   #salad  
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This would be the time of year to do that +Joy Stewart I love the idea! We have bought other products from Linns when we've visited Cambria in the past, Everything they make is delicious! We generally steer clear of prepared foods but some are irresistible. Thanks for the comment!
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Indrani Sen

Our Cookbook  - 
Dimer devil(Battered fry deviled eggs)
Dimer devil(Dim is egg in Bengali) is a very popular Bengali street food which every Bengali will like to relish during any festivals ,parties or get together.During my college days, this was one of those few food which I liked to order again and again from the college canteen.There are many varieties which can be made for instance with minced meat or potatoes.Its origin in Bengal is very interesting written in my blog.
Joy Stewert had also posted a recipe few days back for Deviled eggs.Visit her recipe at


1.Eggs 3 (Makes 6 dimer devil)

2.Potatoes (4 boiled)

3.Onions (2 chopped)

4.Ginger garlic paste(2 tbsp)

5.Cumin powder (1 tbsp)

6.Coriander powder(1 tbsp)

8.All spice powder (1/2 tbsp)

9.Red chilly powder (1 tbsp)

10.Chopped green chillies (1)

11.Coriander leaves (Finely chopped 1/4th cup)

Oil (1 1/2 cup for frying)

For the batter

12.Chick pea flour (1 cup)

13.Corn flour (2 tbsp)
14.Salt to taste
15.Bread crumbs (2 cups)

1.Hard boil the eggs and cut into symmetrical halves.
2.Take out the boiled yolks.Mash them together.
3.Add a tbsp of oil in the wok and add onions and fry till golden brown.
4.Add ginger garlic paste and fry.
5.Add the spices and saute.
6.Add the boiled and mashed potatoes and saute.
7.Add the boiled yolks and mix.
8.Saute and stir the mixture over medium flame till fried thoroughly.
9.Add chopped green chilies and coriander leaves and mix.
10.Take out this filling mixture in a bowl.
11.Mix the ingredients of the batter except bread crumbs to form a thick smooth batter.
12.Fill the egg halves with the filling to form a round ball.
13.Dip this egg with the filling in the batter.
14.Coat them with bread crumbs and keep it in the refrigerator for at least 1 hour.
15.Deep fry each ball in hot oil till brown and crispy outside.
16.Serve with mustard sauce and vegetable salads.
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Love the complex flavors of this +Indrani Sen 
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Tom-Anita Morgan

Our Cookbook  - 
 Who doesn't love stuffed peppers. And so many choices for the stuffing! We were having a hankering for some seafood and crab sounded really good to us. So we put together some Tex-Mex ingredients and cooked 'em up. MMMmm! They were very delicious. Filled with great flavors and just a bit of spice. We served them with some flavored Jasmine rice. Since it's swelteringly hot outside we put them in the toaster oven which doesn't heat up the kitchen as much as the big oven. It worked perfectly!

Serves:                 2
Prep Time:         30 minutes
Cook Time:        30 minutes

For the Stuffing:
2 medium-large poblano peppers
Olive oil
1 medium tomato or 5 ounces of cherry tomatoes, diced
3 slices of red onion, diced
1 jalapeno, diced
2 large garlic cloves, finely chopped
1 t oregano
1 t cumin
pinch of red pepper flakes
6-7 ounces king crab meat
1/4 C cilantro
1/3 C sharp cheddar cheese, shredded and divided into 2
1/2 lime, juiced and zested
Smokey paprika sprinkled on top
For the Spanish rice:
1 C Jasmine rice
1 C chicken broth
1 C water
1/2 lime, juiced and zested
15 cherry tomatoes
Pinch of saffron

1. Cut the tops off the peppers, remove the seeds and cut them in half. Dice the tomatoes, red onion, jalapeno, cilantro and garlic. Set aside.
2. Mix the spices. Set aside.
3. Cook the rice for 15 minutes. During the last 5 minutes, add the saffron, lime juice and zest and the tomatoes.
4. Preheat the oven to 400*. Put foil on a baking sheet and brush with olive oil to prevent sticking.
5. Heat the olive oil in a skillet and add the tomatoes, jalapeno, onion, garlic, oregano, cumin and red pepper flakes. Cook until liquid is evaporated then add the crab meat and cook for another minute or so. Remove from heat and add half the cheddar and the cilantro. Stir to thoroughly mix.
6. Divide the stuffing ingredients into 4 servings and stuff (or set into) each pepper half. The cheese is the binder and will help it stay together. Sprinkle with smoky paprika and place in the oven for 18-20 minutes. Remove from oven, place the oven on broil and sprinkle with the remaining cheddar cheese. Cook until cheese starts turning brown, about 2-3 minutes. Meanwhile, the rice should be cooked and set aside.

Place the rice on a warmed plate and the peppers on the side. Garnish with cilantro or pepper tops or whatever looks good. Serve with lime wedges and Tabasco or other chili sauce of you choice.

Bon Appetit,
Tom and Anita
Check out our blog for lots of great, tasty recipes at
#poblano   #peppers   #stuffedpeppers   #crab   #cheese   #dinner  
#texmex   #mexicanfood   #spanishrice  
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Thank you +Joy Stewart It was super tasty ;>))
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Indrani Sen

Our Cookbook  - 
Oats and vegetable  tikkis  with green coriander and yoghurt sauce

Oats is a perfect health grain.It is rich in dietary fiber which reduces the bad cholesterol in your body.But there are innumerable dishes you can prepare with oats which are tasty as well as healthy apart from the regular porridge which can be consumed during breakfast.My goal was no make a oil free low calorie vegetarian kebabs which can be tasty too.It turned out to be real good .I had made it little spicy,one can go for a low spice version as well.

1.Oats (2 cups)
2.Carrots cubed,Peas ,capsicum chopped ,mushrooms chopped(1 cup)
3.Chilly powder (1/2 tbsp)
4.All spice powder (1/2 tbsp)
5.Coriander leaves chopped (1 tbsp )
6.Green chilies(1 chopped)
7.Salt (as per taste)
8.Garlic (2 cloves shopped)
9.Onion(1 chopped finely)
10.Cumin powder (1/2 tbsp)


1.Boil the vegetables
2.Blend all the ingredients together except onions  in the mixer to form a gooey mix.
3.Add chopped onions and mix
4.Take some water in the hand and form kebabs or tikkis.
5.Roll over some grounded oats.
6.Bake them in the oven at 170 degrees for 15 to 20 minutes by flipping on both the sides
Coriander sauce


1.A bunch of coriander leaves without stalk
2.Garlic (4 to 5)
3.Curd or unsweetened yogurt (1/2 cup)
4.Green chilies (2)
5.Salt(As per taste)
For seasoning

1.Mustard seeds (1/2 tsp)
2.Curry leaves (4 to 5)
2.1/2 tsp oil
1.Grind the ingredients to form a smooth sauce
2.Add half tsp of oil in the wok and add mustard seeds and curry leaves.
3.Add this oil mixture to the sauce and mix
Pour the sauce over the hot tikkis and serve.
#healthyrecipes   #savoury   #starter   #oats   #vegan  
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It's a pleasure to share recipes! Thank you so much Indrani!
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Aşure aka Noah's Pudding: A Turkish Delight
Aşure,  or Ashure,  also known as Noah's Pudding , is a Turkish dessert porridge made of a mixture of grains,  legumes, fruits and nuts.   It is an ancient and symbolic dish.  The word comes from the Arabic for ten or "tenth" -  ashura -  عاشر   - derived from the Aramaic and Hebrew word for tenth asor. It is served during the first month of the Islamic calendar, Muharram.    The Day of Ashura (Arabic: عاشوراء‎ ʻĀshūrā’ , colloquially: /ʕa(ː)ˈʃuːra/; Urdu: عاشورا‎; Persian: عاشورا‎ /ʕɒːʃuːˈɾɒ/; Turkish: Aşure Günü),  is on the tenth day of Muharram. 

Ingredient Template:    Note: Not all ingredients are needed -  the basic idea is to have at least one of each group: grain, legume, fruit , nut and spice. The dish can range from simple to quite elaborate.

Grains:  Wheat, dehusked (Aşurelik Buğday or dövme=dehusked wheat (buğday) )  or Barley, dehusked (dövme arpa)   -  approx ~ 200 ml dry,  ~200 gm.    Rice:  ~ 60 ml,   ~ 50 gm  dry.
Legumes:  White beans and/or Chickpeas,  100 ml ~60 gms  dry
Nuts:  Walnuts, Almonds, Sesame seeds, Pine nuts,  Pistachios -  150 ml   ~60 gms
Fruits:  Apricots - dried, Figs - dried, Raisins, Fresh orange  -   ~60 grams
Sweeteners:  Sugar   -   ~200 ml ~150 gms 
Spices:  Cinnamon (2 sticks) , Orange peel,  Rose water,   Cloves ( a few)

Cook, or par-cook,  each grain and legume separately.
Combine for final cooking in a double- boiler. (~ 60 minutes)
Add the spices to the combination..
Add water if needed to keep the mix liquid.
Add some diced, dry apricots or other fruit . 
Add sweeteners carefully, we don't want it too sweet.  
Taste in process. The mix should be soft but some body should remain. We are not making baby food. :)
Add water as needed -  use a double-boiler (bain marie) to avoid burning and sticking in the pot.
Do not add nuts to the hot mixture.  Allow the mixture to cool.  We want the fresh flavors in the final mix.

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before you ate baklava
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Tom-Anita Morgan

Our Cookbook  - 
Going beyond the classic figs and proscuitto, we agree that figs pair well with any pork. The sweetness and texture of the fig are unique and make a wonderful sauce. As we were considering the flavor for a sauce that combined pork chops with the figs, we opted to augment the sweet, pungent flavor of the figs with Marsala wine. The ingredients are simple yet the flavor turned out to be very complex. We started by putting some of the figs in a blender and adding the Marsala. It tasted on the bitter side so we went to work to liven it up realizing that once the alcohol evaporated much of the bitterness would go away. Here's how our recipe turned out.

Makes:               about 1 cup
Prep Time:         10 minutes
Cooking Time:   10 minutes

15 small Mission figs 
1/2 cup marsala
1 1/2 teaspoons honey
1/8 teaspoon cinnamon
2 tablespoons balsamic glaze
1 tablespoon olive oil
7 small Mission figs, cut in half

1. Wash and dry the figs. Put 15 figs in the blend and blend until smooth. 
2. Add the remaining ingredients to the figs and blend together. 
3. Put into a small pot to heat and cook until flavors are blended, about 10-15 minutes.
4. Meanwhile, put the remaining 7 figs in a saute pan with a bit of olive oil and cook for about 3-4 minutes, until softened.

Put the sauce over the pork chop or float the chop on the sauce with just the cooked figs on top; your choice. Serve on a warmed plate with the side dish of your choice. We chose baby peas because the simple sweetness of the peas goes well with the complex flavor of the fig and marsala compote.

Bon Appetit,
Tom and Anita
Check out our blog at

#figs   #porkchops   #compote   #figsauce  
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They are so wonderful +Azlin Bloor They great raw and even better cooked. We have more fig recipes coming! Give 'em a try.
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Joy Stewart

Our Cookbook  - 
Huevos Rellenos con Trucha (Smoked Trout Deviled Eggs with Lemon Aioli)

It is Tapas month, hosted by our amazing +Lisa Watson​​​, and the ideas are flowing freely! This is another idea inspired by my Tapas cookbook, and a variation of Huevos Rellenos that includes canned tuna. While we enjoy canned tuna, our favorite type of preserved fish is smoked trout in oil. We often enjoy smoked trout in a salad with a bright, zesty citrus dressing, so I hit upon the idea of whipping up a lemon aioli to use in my deviled eggs to compliment the rich, smoky flavor of the trout. It turned out to be a really fabulous combination with a lot of personality. I garnished my deviled eggs with capers and cornichons, as well as a sprinkling of cayenne pepper.

I’m including the Lemon Aioli recipe, which was an adaptation of Williams-Sonoma’s Lemon Garlic Aioli (without the garlic; it just didn’t fit with the other flavors), because I really feel that this dressing made the dish; if you’re pressed for time or don’t have a stand or immersion mixture, you can always use store bought mayo and squeeze the juice of 1 lemon into the yolks (before adding mayonnaise or anything else). I recommend making the aioli hours to a day ahead of time to give it time to set. You’ll have some leftover. It makes a fantastic dipping sauce for grilled artichokes and is really yummy in chicken salad, as well as in a potato salad (particularly if made with yukon gold potatoes).

Huevos Rellenos con Trucha

(Makes 16 deviled eggs)

8 hard boiled eggs, peeled
5 Tablespoons lemon  aioli (see recipe below)
50 grams smoked trout
2 teaspoons mustard powder
Salt, to taste
Pepper, to taste

1. Cut eggs in half and pop yolks out into a mixing bowl.
2. Set whites aside and mix the filling: Add everything except the smoked trout to the mixing bowl and mix until smooth. 
3. In a separate bowl, flake the trout until it is just broken up. Fold trout in to the filling (egg yolk) mixture. Fill egg whites with yolk filling.
4. Serve sprinkled with capers and a dash of cayenne. A separate bowl of cornichons goes great with these stuffed eggs.

Lemon Aioli

(Makes 8 ounces)

2 eggs yolks, brought to room temperature
zest of 1 lemon
juice of two lemons
1 teaspoon mustard powder
1 1/2 cups neutral oil (such as canola or vegetable)
salt, to taste
pepper, to taste

1. In the bowl of a stand mixer combine egg yolks, lemon zest, half the lemon juice and mustard powder. Attach the whisk attachment. Turn mixer on full speed and whisk until egg yolks are foamy (approximately 45 seconds).
2. Turn the speed down just a bit (mine goes to 8 and I turned it down to 7) and begin adding the oil, a little drizzle at a time, being careful to create an emulsion and not to break the egg yolks. When you’ve incorporated 2/3rds of the oil, add remaining lemon juice. Drizzle the rest of oil slowly into the mixture. Turn mixer off. 
3. Season to taste with salt and pepper, then pour into a glass jar. Cover jar and allow to set in the refrigerator for 2 to 3 hours, and up to 24 hours.

For another great variation on deviled eggs (with a Bengali twist), try +Indrani Sen's Dimer Devil at:

Recipe on my blog at:

For more delicious recipes, visit my blog at:

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+Lisa Watson lol!
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Joy Stewart

Our Cookbook  - 
Albondigas with Chipotle Adobo Ketchup Glaze

Tapas month

As far as food goes, Mexico and Spain don't share all that much. When I discovered something they had in common, I couldn't wait to share it with you for Tapas month on foodies plus. What are albondigas? They are meatballs made of beef and pork combined. In Mexico they are served as a soup in broth and in Spain as Tapas, or bite sized foods. My version is meant to be consumed as a Spanish style Tapa, but has the spice typical of Mexican style meatballs; the way these meatballs are seasoned is inspired by Mexican cuisine.

What makes a perfect meatball? In my opinion a perfect meatball would be moist, tender and have a great balance of flavor. These meatballs deliver all that and a crunchy exterior. They are perfect topped with the spicy, acidic glaze and garnished with manchego shavings. Ordinarily I use milk-soaked bread crumbs to achieve a tender meatball, but I wanted a Mexican twist so I decided to use cornbread in the meatballs. I made a fresh cornbread the day before, but as long as you toast the bread on a low heat to make it stale it can be made the day of, or purchased in a store. If you can’t get hold of cornbread and you don’t have the ingredients to make some, substitute the same amount of corn muffin. The sweetness of the cornbread is a fantastic compliment to spicy, tart and smoky chipotle adobo glaze. 

Other than milk soaked bread the key to a perfectly tender meatball is to handle with care. The more delicate you can be and the less you handle the meatball mix and its individual ingredients, the more tender they will turn out.  

The best thing about these meatballs is that they’re fairly easy to make and yet they are impressive and taste delicious.

If you don’t prefer frying them you can braise them in the glaze by adding more liquid or bake them.

Albondigas with Chipotle Adobo Ketchup Glaze

Makes approx 40 mini meatballs


1 lb. minced chuck 
8 ounces minced pork
2 Tablespoons chipotles in adobo*
1 cup cornbread crumbs
2/3 cup milk
1 large egg
salt, to taste
pepper to taste
canola oil, for frying

Measure cornbread crumbs into a large mixing bowl. In a small saucepan, bring milk to a simmer. Pour over cornbread crumbs and stir gently. Combine thoroughly.
Allow bread crumb mixture to cool. Add all other meatball ingredients. Mix with hands gently. Combine thoroughly.
Roll the meatball mixture into 1” round balls, handling delicately.
Cover the bottom of a large saucepan in about 1” canola oil (or any neutral oil). Bring oil to medium low heat. Lay meatballs in a single layer with room in between (you may have to cook the meatballs in a couple of batches). Fry without touching for about 4 minutes.
Flip meatballs over and fry for an additional 4 minutes, or until they’re cooked through.
Brush with glaze (see recipe below) and serve with small forks or toothpicks. 


2 teaspoons paste of chipotles in adobo*
3/4 cup low sodium beef broth
3/4 cup tomato paste 

Bring stock to a simmer in a small saucepan over low heat.
Whisk in all other ingredients.
Cook for 5 minutes, to allow flavors to marry.
Brush onto meatballs

*grind the entire can into a wet paste and freeze the rest in an ice cube tray for later use

For more delicious recipes, visit my blog at:

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