Tapas at school…..huh, I think I know the right person to direct these small plates in the right direction (click)
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
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 black tobeko
Grilled shrimp and vegetables. 
Huge shrimp
More huge shrimp
Steamed clams and shrimp with salbitxada sauce
Paella
Well, that’s it. There were a few more things that didn’t get covered but that just means I’ll have to do them again! Thanks again everyone for coming over.
Eric
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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 place mixture from mortar and pestle over the bread then place crumbled cheese over the top. Cover the bread in foil then bake for 15 minutes. Serve!!!!!!!!!!!!!!!!
Enjoy,
Eric
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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 Loco”, a few years ago so I decided to show you the awesomeness that is the “Platano Loco”. So freaking good.
Ingredients:
1 plantain, sliced into 2 inch medallions then pressed into the “platano loco”. That’s a crazy plantain!
1/2 avocado, cut into large pieces
1 tomato, diced
Mayoketchup!!! 3 tbsp. total
Iberico Ham
Fry the plantains. Then mix the avocado, tomato, and mayoketchup together. Spoon the mayoketchup salad concotion over the plantain cup. Top with a little Iberico ham. Serve
Enjoy,
Eric
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
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.
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
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 YOU WILL GET SICK. Once the clams are done cooking place a little ham inside each shell then pour the orange juice over them. Serve.
Enjoy,
Eric
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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 minutes then place over crackers then sprinkle as much cheese as you want. Serve
Enjoy,
Eric
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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
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
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
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
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)
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 or just staying out of my way it was fantastic to have everyone over.
Thanks again to:
Mindy (my wife), Bob & Bonnie, Kenny & Julie, Loud Dave, Ian, Dolan, Richard, Fuzzy & Judy, Shauna & Chad. Also, my Mom and Dad who helped me brainstorm ideas over the last month.
I’m ready to do it again, seriously.
#1 Sangria Blanco de Rivera
Clear Sangria. The best thing about this is you can refill it over and over again.
#2 Ghost Chili Marinated Olives
The chili didn’t have enough time to infuse with the oil. That’s probably a good thing.
#3 Hummus Trio with Thyme Infused Grape Seed Oil, Ice Cream for Adults
Merlot Red Bean, Chardonnay White Bean, and Riesling Garbanzo Hummus. I call this ice cream for adults. Thanks Sound Bites
#4 Manchego, Iberico, and Caper
6 month old Manchego cheese, Iberico ham, and a little caper. Nice blend of flavor in this one.
#5 Sopressata, Campo De Montalban, and Olive
Sopressata (Salumi Meats)
#6 Queso Barra Esperanza, Crostini, and Pink Peppercorn
Crush the peppercorn over the tapa with your hands before eating.
#7 Sliced Grapes In An Orange Juice Bath with Edible Flower
Very simple and delicious. The longer you let it sit, the better it tastes. Slice the ends of grapes, pour in the juice of a freshly squeezed orange then add some edible flowers.
#8 Pulpo in Grape Seed Oil and Reduced Balsamic with Sea Salt
Octopus!
#9 Fried Calimari
Mmmmmmm.
#10 Slow Cooked Pork Belly with Roasted Yellow Bell Pepper
Homerun.
#11 Bacon Weave with Queso Barra Esperanza
In bacon we trust.
#12 Chicken, Feta and Spinach Sausage over Olive Crackers
So amazing.
#13 Orange, Clam, and Ham
Iberico Ham, Clam, and Juiced Orange. Assault on the senses.
#14 Rock Cod Ceviche
This will taste better after a day in the fridge. I didn’t have the time. It was still great, in my opinion.
#15 Aranjitas
Shredded, floured, and fried plantain.
#16 Shrimp Thyme!
Shrimp Cooked in Grape Seed Oil and Thyme finished with Italian Sea Salt.
#17 Whiskey Mussels
Click for Recipe
Drunk bastards.
#18 Open-Faced Three Cheese Grilled Cheese
A combination of the the three Spanish cheeses.
#19 30 Day Aged Steak with Cabernet Sauvignon Chimichurri
Click for recipe
I challenge anyone to a steak cook-off. Any time, any place.
#20 Spread Foie Gras on baguette with Iberico Ham
Luxurious yet simple.
#21 Edible Flower on Rain Coast Crisp
Mmmmm, flowers.
#22 Seared Foie Gras on Tomato and Crostini Bread
It’s an acquired taste.
#23 Chipotle Avocado
Click for recipe
I wanted to eat the whole thing by myself. I had to share 
#24 Chorizo + Italian Sausage Floating Meatballs over a Tomato Broth.
Click for recipe
When you look at it from above it looks like the meatballs are floating.
#25 Dulce De Leche Granny Smith Dessert (BONUS!)
Click for recipe
BONUS TAPA!!!
Thanks again to everyone involved. Also, thanks again FoodBuzz.com for sponsoring this madness.
(I’ll post links to the recipes today….I have to take my wife to a musical….lame!)
