Tapas and Monastrell

From Nancy Smothergill
Our local AWS chapter is having a wine tasting of wines from Murcia, Spain which will include several Monastrell wines. Dan and I are in charge of the food (just a taste) to go with the wine, for about 40 people in a place with limited cooking facilities. I would like to make a few tapas dishes rather than going with the usual Manchego cheese and Serrano ham as accompaniments to the wine. Does anyone have suggestions of simple tapas type selections that can be produced in a home kitchen and served cold at the wine tasting? We do have access to a microwave for reheating dishes.

From Nancy Smothergill
Does anyone have suggestions of simple tapas type selections that can be produced in a home kitchen and served cold at the wine tasting? We do have access to a microwave for reheating dishes.

Even though it is technically French, would tapenade work? It can be made ahead of time and also served cold.

Here are three ideas from our own Stuart Yaniger.

A food and wine discussion list I am on talked about this at length a while back. When is the tasting? If it's not tomorrow, I can pull the archives and get you a bunch of recipes.

Here are three ideas from our own Stuart Yaniger.

Cynthia,

Are those potatoes in the first recipe suposed to be served cold?

Are those potatoes in the first recipe suposed to be served cold?

Room temp works. I wouldn't serve them refrigerator cold.

[Jenise]

Nancy, mushrooms marinated in red wine make a superb tapas. So do olives. Here's a mushroom recipe:

1/3 c. red wine vinegar
1/3 c. red wine
1 1/3 c. EVOO
2 tbsp. parsley
2 tbsp. lemon juice
Several slices lemon or strips of lemon peel
1 tsp. salt
1 tsp. pepper
1 tsp. sugar
3 or 4 cloves garlic
1 bay leaf
1 lb. mushrooms

Mix all ingredients but mushrooms together in covered jar or bowl. Add mushrooms. Marinate in refrigerator for at least 2 days.

Cynthia:

When is the tasting? If it's not tomorrow, I can pull the archives and get you a bunch of recipes.

The tasting is on the 22nd of April so there is plenty of time. That would be great if you would pull the archives for more recipes. Thanks for the 3 ideas you included already.
Nancy

Here is a dipping sauce that is getting rave reviews, but I can't eat it because of all the soap! They say this goes well with practically anything, as a condiment sauce or a dipping sauce.

From "Tapas" by Ann and Larry Walker.

Mojo Verde

* 4 cloves garlic
* 1 cup fresh cilantro leaves, washed
* 1 medium green bell pepper, stemmed and seeded
* 1/2 cup olive oil
* 2 Tbsp red wine vinegar
* salt and pepper to taste

In a blender or food processor, whirl the garlic with the cilantro until it
forms a paste, carefully pushing the solids down with a rubber spatula. Cut
the bell pepper into small pieces; add to the blender with the olive oil and
vinegar and whirl until smooth. Season with salt and pepper. Let rest for 30
minutes before serving. This sauce will keep for several hours, but turns a
little gray if kept overnight.

Makes about two cups.

My note: add a little lime juice to keep it brightly colored.

Here is a dipping sauce that is getting rave reviews, but I can't eat it because of all the soap!

Much to your relief, Cynthia, I can't ever recall being served tapas in Spain that had cilantro.

One thing that I just adored (and thank you Gerry Dawes for guiding me here) was piments de padron, special little green peppers deep-fried and salted (no batter). I can easily polish off a bowlful with a nice glass of fino.

Much to your relief, Cynthia, I can't ever recall being served tapas in Spain that had cilantro.

I'll remember that if I'm ever in Spain.

I have a flat of Pimienton de Padron seeds germinating as we speak. I hope it works because I love them also.

For Jenise, I love marinated mushrooms but I'm always disappointed that they seem anemic after the raw mushrooms give up their hydration to the marinade. Cooking them first doesn't improve the situation. Is it the marinade or the mushroom ?

[Jenise]

I have a flat of Pimienton de Padron seeds germinating as we speak. I hope it works because I love them also.

For Jenise, I love marinated mushrooms but I'm always disappointed that they seem anemic after the raw mushrooms give up their hydration to the marinade. Cooking them first doesn't improve the situation. Is it the marinade or the mushroom ?

Good point. It's definitely more of a problem with larger mushrooms. The smaller, younger mushrooms of about 1" in diameter, if you can get them, won't shed nearly as badly.

Chopped chorizo is easy to chop on location an microwave for 1 minute. Serve with French bread

Can you get vacuum packed tortilla - that's Spanish omelette not Mexican crisps? And heat re-heat in microwave.

Croquettes.

Then slices of French bread with various things on them - sardines, Russian salad,

Patatas Bravas are quite easy - spiced up potatoes. Microwaved.

From Nancy Smothergill
Does anyone have suggestions of simple tapas type selections that can be produced in a home kitchen and served cold at the wine tasting? We do have access to a microwave for reheating dishes.

Even though it is technically French, would tapenade work? It can be made ahead of time and also served cold.

Dave, I am sure not an expert in tis question, but I don't think tapanade will work. this needs more than what is being asked for IMO. It needs hot food and they can't do that. I spent time in Spain and tapas there are almost always served hot. I would especially thing tapas to go with Monostrell/Mourvedre would need meaty stuff.