Tapas | Eric Rivera's Cooking Blog

Tapas Time!

July 22, 2010 by ericriveracooks

Tapas at school…..huh, I think I know the right person to direct these small plates in the right direction (click) Orange, Clam, and Ham Tomato Toast and Garum Toast Idiazabal Cheese Sauce with Rendered Serrano Ham Squid with Caramelized Onion on Toast Potato Omelet with Annatto Oil Bacalao Hash with Annatto Oil and Extra Virgin Olive Oil Marinated Olives Marinated Cheese with Herbs Sizzling Garlic Shrimp Serrano Ham Fritters Need some tapas….let me know. Eric

Categories: Tapas, World Cuisine • Tags: Blog, Cooking Blog, ericriveracooks, Food, recipe, Tapas

Tons O’ Tapas Pictures

June 1, 2010 by ericriveracooks

Big thanks to Ken for taking these for me! That’s a gazpacho with mangalitsa jowl bacon bites and avocado. Garlic stuffed olive wrapped with anchovy and topped with roasted red jalapeno. Reduce balsamic ring. Slow roasted tomatoes with sel de mer Shrimp Ceviche Meat, Cheese, and Olives Chorizo Meatballs with a veal-demi sofrito sauce Plantain cup with chorizo and avocado puree Chorizo wrapped in mangalitsa jowl bacon served with smoked paprika/saffron vinaigrette. Grilled tomatillo salsa stuffed calimari Clam ceviche with […]

Categories: Meat, Seafood, Tapas • Tags: Albondigas, Blog, Clams, Cooking, Cooking Blog, Dinner, Food, gazpacho, recipe, Seafood, shrimp, Tapas

Aji Dulce Aioli Garlic Bread

May 24, 2009 by ericriveracooks

(Click each picture to make it larger) Keep it simple or something like that. If you don’t have aji dulce available to you then just use a bell peppers. Ingredients: French Bread 10 cloves garlic 2 tbsp. grape seed oil 2 aji dulce pods Fresh oregano Crumbled cheese (I used a raw milk cheese finished with a little lime) Combine the garlic, oil, pepper, and oregano in a mortar and pestle and grind it out. Pre-heat oven to 350F then […]

Categories: Appetizer, Puerto Rican Style, Tapas • Tags: Aiolli, aji dulce, garlic bread, Puerto Rico

Fried Plantain Cups Stuffed with an Avocado Tomato Salad

April 30, 2009 by ericriveracooks

(Click each picture to make it larger) Jenn from Bread + Butter made me get a little nostalgic with her recipe/post. The first sauce I ever learned how to make was Mayoketchup. Yes, Mayoketchup. My mom just mixes 1 tbsp. mayo with 2 tbsp. ketchup then ta-da mayoketchup. It tastes like thousand island and when you mix it with other things it gives you a nice familiar taste, well for me anyway. She sent me this plantain cup maker “Platano […]

Categories: Appetizer, Puerto Rican Style, Tapas • Tags: Avocado, Cooking, Cooking Blog, Food, Ham, Plantain, recipe

Shrimp Thyme!

April 26, 2009 by ericriveracooks

Seafood, I eat it. Ingredients: 1/2 lb. fresh shrimp 3 tbsp. roasted garlic chardonnay grape seed oil 4 sprigs thyme sea salt Heat up the oil, add the thyme, then add the shrimp and cook until the shells start to change color. Remove from heat then serve. Enjoy, Eric

Categories: Appetizer, Seafood, Tapas • Tags: Appetizer, Cooking, recipe, shrimp, Thyme

Aranitas

April 26, 2009 by ericriveracooks

It means spiders in Spanish. Relax, they’re just fried plantains. Ingredients: 2 plantains, grated Batter 2 cups flour 1/4 cup smoked paprika 2 tbsp. parsley 1 tbsp. salt Mix the batter and plantains together then place in deep fryer until crispy. Remove from deep fryer then add a little more salt.

Categories: Appetizer, Puerto Rican Style, Tapas • Tags: Aranjitas, Blog, Cooking, Plantains, recipe

Rock Cod Ceviche

April 26, 2009 by ericriveracooks

I love this stuff. Ingredients: 1 rock cod filet, sliced into thin pieces 5 limes, juiced 1 large tomato 1 large avocado 1/2 sweet onion, sliced into large rings Combine all ingredients together in a bowl then cover and place in fridge for a couple hours. The acidity from the lime will cook the fish. Serve. Enjoy, Eric

Categories: Appetizer, Seafood, Tapas • Tags: Ceviche, Cod, Cooking, Dinner, recipe

Orange, Clam, and Ham

April 26, 2009 by ericriveracooks

This was my favorite of the evening. Try this now! Ingredients: 3 tbsp. Roasted Garlic Chardonnay Grape Seed Oil 1 lb. fresh clams 4 sprigs thyme 1 1/2 tsp. sea salt Paper thin sliced Iberico Ham Orange, juiced Heat up the oil then add the fresh clams. As clams are cooking add the thyme and salt. The clams are done once they open. DON’T EVER COOK A CLAM THAT IS OPEN BEFORE YOU COOK IT, THAT MEANS IT’S DEAD, AND […]

Categories: Appetizer, Seafood, Tapas • Tags: Clams, Cooking, Dinner, Ham, Iberico, Orange

Chicken, Feta and Spinach Sausage over Olive Crackers

April 26, 2009 by ericriveracooks

(Click each picture to make it larger) I was at Whole Foods loading up on supplies for this contest when I saw a weird green sausage. I pointed to the sausage asked the clerk for two. He said, “oh, this is our”……I politely cut him off and said, “I want to be surprised”. It was awesome! Ingredients: 1 lb. Chicken, Feta, Spinach Sausage. Removed from casing 4 Olive Crackers Grated Manchego Cheese, use a microplane Cook the sausage for 7 […]

Categories: Appetizer, Chicken, pizza, Tapas • Tags: Chicken, Cooking, Feta, Olive, recipe, Sausage, Spinach

Slow Cooked Pork Belly with Roasted Yellow Bell Pepper

April 26, 2009 by ericriveracooks

(Click each picture to make it larger) Ingredients: 6 ounces salt cured pork belly Marinade 1 tbsp. Riesling grape seed oil 5 Chipotle pods, ground 1 tbsp. black peppercorn, ground 1 tbsp. Poivron Rouge 1 tbsp. sugar 1 roasted yellow bell pepper Sear the skin side of the pork belly for 4 minutes. Place pork belly inside crock pot, skin side down. Mix marinade and pour over pork belly. Let cook for 5 hours then slice and serve. Enjoy, Eric

Categories: Appetizer, Pork, Tapas • Tags: Appetizer, Cooking, Dinner, Pork, Pork Belly, recipe, Tapas

Fried Calimari

April 26, 2009 by ericriveracooks

When you get it fresh it’s not chewy, freshness is key. Ingredients: 1 lb. fresh calimari sliced into thin rings Batter: 2 cups flour 1/4 cup paprika 1 tbsp. crushed green peppercorn 1 tbsp. Urfa Biber Place the calimari in the batter then deep fry in canola oil. Serve immediately after deep frying. Enjoy, Eric

Categories: Appetizer, Tapas • Tags: Appetizer, Calimari, Cooking, Fried, Seafood, Tapas

Pulpo in Grape Seed Oil and Reduced Balsamic with Sea Salt

April 26, 2009 by ericriveracooks

Octopus! Ingredients: 1 can octopus, drained 3 tbsp. Riesling Grape Seed Oil 2 tbsp. balsamic vinegar, reduced to 1 tbsp. by simmering Pinch of Sea Salt Serve cold. Enjoy, Eric

Categories: Appetizer, Seafood, Tapas • Tags: Appetizer, Cooking, Octopus, recipe, Sea Salt, Tapas

Hummus Trio with Thyme Infused Grape Seed Oil, Ice Cream for Adults

April 26, 2009 by ericriveracooks

3 scoops please Ingredients: White Bean Chardonnay Hummus Riesling Garbanzo Hummus Merlot Red Bean Hummus (All three available from Sound Bites Sauce and Spread Company) Thyme Riesling Grape Seed Oil Heat up the oil then stir in the thyme. Cook for 1 1/2 minutes then pour over hummus. Serve Enjoy, Eric

Categories: Appetizer, Tapas • Tags: Appetizer, Cooking, Hummus, recipe, Tapa

Ghost Chili Marinated Olives

April 26, 2009 by ericriveracooks

The longer you marinate it, the hotter it will be. Ingredients: Spanish Olives 2 ounces Riesling Grape Seed Oil (Apres Vin) 1 ghost chili (world spice)

Categories: Appetizer, Tapas • Tags: Appetizer, Cooking, Ghost Chili, Olives, recipe, Tapa

Foodbuzz 24, 24, 24: 24 Tapas

April 26, 2009 by ericriveracooks

Before I talk about this contest I would like to thank a few people before I spend the next hour or so posting this. This wouldn’t have been possible without the help of my friends and family who attended last night. I worked yesterday until 3:30PM, came home, and starting cooking until 10:30 PM. I didn’t use a professional kitchen and was able to pull this off by having these people around. Whether by simply eating or helping clean dishes […]

Categories: Appetizer, Tapas • Tags: Appetizer, Breakfast, Cooking, Dinner, Lunch, Tapas

Eric Rivera's Cooking Blog

Food, because I just want an excuse to cook.

Category Archives: Tapas

Tapas Time!

Tons O’ Tapas Pictures

Aji Dulce Aioli Garlic Bread

Fried Plantain Cups Stuffed with an Avocado Tomato Salad

Shrimp Thyme!

Aranitas

Rock Cod Ceviche

Orange, Clam, and Ham

Chicken, Feta and Spinach Sausage over Olive Crackers

Slow Cooked Pork Belly with Roasted Yellow Bell Pepper

Fried Calimari

Pulpo in Grape Seed Oil and Reduced Balsamic with Sea Salt

Hummus Trio with Thyme Infused Grape Seed Oil, Ice Cream for Adults

Ghost Chili Marinated Olives

Foodbuzz 24, 24, 24: 24 Tapas

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