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Planning and preparing a tapas party.

Planning and preparing a tapas party The flexibility and style of the tapas party come from choosing a variety of foods. Here are directions for knife-and-fork tapas and tapas to go, as well as choices for accompanying drinks.

Knife-and-Fork Tapas Choose some vegetable dishes and some meat or fish entrees.

Eggplant with Cilantro Pesto 1 1/2 pounds (8 to 12) Japanese


1/2 cup olive oil

1 teaspoon each minced garlic,

minced fresh ginger, and minced

fresh jalapeno chili

1 tablespoon lemon juice

1 teaspoon ground cumin

2 cups tightly packed fresh cilantro

(coriander) sprigs

Salt Starting near the stem, cut eggplants lengthwise into 1/3-inch-wide slices; leave stems attached. Place eggplants on 2 baking sheets, each 12 by 15 inches. Fan out slices of eggplant (vegetables should not overlap), then brush slices with 1 tablespoon oil. Bake in a 450| oven for 10 minutes. Fan slices out further, then brush with 1 more tablespoon oil. Continue to bake until eggplants are lightly browned and very soft when pressed, 10 to 12 minutes longer. Let cool on pan. (If made ahead, cover and chill up to 2 days.) Up to 2 hours before serving, puree the remaining oil, garlic, ginger, and chili in a blender or food processor. Add lemon juice, cumin, and about half the cilantro. Whirl until smooth; add remaining cilantro and puree. Scrape down container sides as needed. Add salt to taste. Spread sauce on a rimmed platter and lay eggplants in sauce. Cut slices from stems as you serve. Makes 6 servings. Per serving: 193 cal.; 1.5 g protein; 8 g carbo.; 18 g fat; 0 mg chol.; 7.5 mg sodium.

Beets with Oranges 2 cans (16 oz. each) whole beets,


Raspberry vinaigrette (recipe

follows) 2 medium-size oranges, peel and

white membrane cut off

Salt Place beets and vinaigrette in a small bowl, cover, and chill at least 6 hours or up to 2 days; stir occassionally. Thinly slice oranges crosswise; arrange around the edge of a small rimmed platter. Lift beets from vinaigrette; place in center of platter. Spoon 1/4 cup of vinaigrette over beets (discard remaining vinaigrette). Add salt to taste. Serves 6. Per serving: 132 cal.; 1 g protein; 13 g carbo.; 9 g fat; 0 mg chol.; 214 mg sodium. Raspberry vinaigrette. In a bowl, whisk 1 large clove garlic, minced; 1 tablespoon minced fresh ginger; 1 teaspoon minced jalapeno chili; 1/2 cup raspberry vinegar or red wine vinegar; and 3/4 cup olive oil.

Pasta with Cilantro Sauce

1 large egg yolk

2 tablespoons lemon juice

1 teaspoon minced fresh ginger

1 small clove garlic, minced or

pressed (optional) 1/8 teaspoon cayenne 1/4 cup each olive oil and salad oil

2 cups firmly packed fresh cilantro

(coriander) sprigs 12 ounces (5 cups) dry pasta spirals 1/4 cup thinly sliced green onions


Cilantro sprigs In a blender or food processor, whirl egg yolk, 1 tablespoon of the lemon juice, ginger, garlic, and cayenne. With motor running, add olive oil and salad oil in a slow stream; whirl until thick. A portion at a time, add remaining lemon juice, 2 tablespoons water, and the 2 cups cilantro; whirl until smooth. Set aside. In a 5- to 6-quart pan, bring 2 1/2 quarts water to a boil over high heat. Add pasta; boil until barely tender to bite, 4 to 5 minutes. Drain, rinse with cold water, and drain again. Put back in pan. Mix pasta with cilantro dressing and onions; salt to taste. Place in a shallow serving dish. Serve at room temperature; if made ahead, cool, cover, and chill up to 2 days. Garnish with cilantro sprigs. Makes 6 servings. Per serving: 383 cal.; 8 g protein; 43 g carbo.; 20 g fat; 45 mg chol.; 5.5 mg sodium.

Ham Hocks in Balsamic Vinegar 3 1/2 to 4 pounds ham hocks

Ham seasonings (recipe follows)

Balsamic vinaigrette (recipe


2 tablespoons each minced parsley,

minced red bell pepper, and

thinly sliced green onion Place ham hocks in pan with ham seasonings. Bring to a boil over high heat; simmer, covered, until meat pulls easily from bones, 2 to 2 1/2 hours. Gently lift hocks from pan (discard pan liquid) and let stand until cool enough to handle. Carefully remove and discard bones, keeping hocks whole. Place hocks slightly apart in a rimmed dish; gently press with fingers to reshape hocks into their original form. Cover and chill until firm, at least 4 hours or until next day. Thinly slice hocks crosswise 1/4 inch thick. Place slices in a single layer in 2 rimmed pans, each about 10 by 15 inches. Cut any uneven pieces into 1/2-inch chunks; place in a small bowl. Drizzle 2/3 of the vinaigrette over sliced hocks and 1/3 over meat chunks. Let stand at room temperature for 30 minutes, or cover and chill up to 2 days. With a slotted spatula, lift meat slices from vinaigrette (reserve liquid) and arrange slightly overlapping on a rimmed platter. Lift meat chunks from vinaigrette (reserve liquid) and arrange in center of platter. Pour vinaigrette over meat. Sprinkle with parsley, bell pepper, and green onion. Makes 6 servings. Per serving: 415 cal.; 17 g protein; 4 g carbo.; 37 g fat; 54 mg chol.; 836 mg sodium. Ham seasonings. In an 8- to 10-quart pan, mix 4 quarts water; 1 medium-size onion, quartered; 6 dry juniper berries; 1 head garlic, cut in half horizontally; a 1-inch piece fresh ginger, cut in half; 1 bay leaf; 1 small dried hot red chili; and 7 or 8 sprigs fresh cilantro (coriander). Balsamic vinaigrette. In a bowl, whisk together 1/2 cup balsamic vinegar; 1 teaspoon minced fresh ginger; 4 cloves garlic, minced or pressed; 1 teaspoon minced fresh jalapeno chili; and 3/4 cup olive oil.

Snails and Hominy

6 cloves garlic, minced or pressed

1 medium-size onion, finely chopped

1/4 cup olive oil

1/4 teaspoon each ground cloves and


1 teaspoon paprika

3 tablespoons all-purpose flour 1 3/4 cups regular-strength beef broth

1/4 cup dry white wine

2 cans (7 1/2 oz. each; or 3 cans, 4 1/2

oz. each) snails, drained and


2 cans (about 1 lb. each) hominy,


2 tablespoons balsamic vinegar or

red wine vinegar

1/2 cup minced parsley


Parsley sprigs In a 10- to 12-inch frying pan over medium heat, cook garlic and onion in oil until onion is limp, about 5 minutes; stir often. Blend in cloves, cayenne, paprika, and flour; stir until bubbly. Mix in broth and wine. Stir until boiling and thickened, about 3 minutes. Mix in snails and hominy; bring to a simmer. Cover and cook until flavors are blended, about 5 minutes; stir often. Remove from heat; let cool. Mix vinegar and minced parsley into pan. Salt to taste; spoon into a bowl. If made ahead, cover, chill up to 2 days. Garnish with parsley sprigs. Makes 6 servings. Per serving: 252 cal.; 13 g protein; 25 g carbo.; 11 g fat; 33 mg chol.; 508 mg sodium.

Mussels Vinaigrette

1 teaspoon dry thyme leaves

1/2 cup plus 2 tablespoons olive oil

1/2 cup dry white wine

5 pounds mussels in shells, scrubbed

and beards pulled off

3/4 pound cooked small (about 1 1/2-in.-wide)

red thin-skinned potatoes,

quartered 1 1/2 pounds firm-ripe tomatoes, cored

and cut into 1-inch chunks

1 small onion, thinly sliced

1/2 cup frozen peas, thawed

1/3 cup distilled white vinegar

1/3 cup minced parsley

Salt In a 5- to 6-quart pan, combine thyme with 2 tablespoons each of oil and wine. Add mussels. Cover tightly, bring to a boil over medium-high heat, and cook until shells open, about 8 minutes. Uncover; let stand until cool enough to handle. Discard liquid and any mussels that don't open. Pull mussels from shells (reserve 12 whole shells; discard remaining) and place in a large, shallow serving dish. Stir in potatoes, tomatoes, onion, peas, vinegar, parsley, and remaining olive oil and wine. Season to taste with salt. Garnish with reserved shells. Serve at room temperature. If made ahead, cool, cover, and chill up to 4 hours. Makes 6 servings. Per serving: 371 cal.; 16 g protein; 23 g carbo.; 23 g fat; 31 mg chol.; 341 mg sodium.

Fish and Chard Pie Black mustard seed is sold at spice stores and Middle Eastern markets.

1 package (2 sheets, each 9 1/2 in.

square; 17 3/4 oz. total) frozen

puff pastry, thawed

1 large egg yolk mixed with 1

tablespoon water

Swiss chard filling (recipe follows)

1 pound boned and skinned rockfish

fillets 3/4 teaspoon black or yellow mustard

seed Place 1 pastry sheet on a flat surface; cut other sheet in thirds. Around 3 sides of uncut sheet, place cut pastry pieces (edges should slightly overlap). Roll and trim pastry into a 20-inch circle; discard scraps. Brush with some yolk mixture. Fold pastry into quarters, yolk side in. Nestle into a buttered 9-inch cheesecake pan with removable bottom, then unfold evenly into pan. Let extra pastry hang over rim. Pat half of chard filling into pastry; lay fish on chard. Evenly pat remaining filling over fish. Gather pastry over center of pan to enclose filling; gently twist and pinch excess to form a topknot. Brush with remaining egg yolk mixture; sprinkle with mustard seed. Cut 6 slashes (each 1 1/2 in. long) on top of pastry, 2 inches from rim. (If desired, cover and chill until next day.) Set pie on a 12- by 15-inch baking sheet. Bake, uncovered, in a 375| oven until pastry is well browned, 60 to 70 minutes. Let cool on rack for 15 minutes; remove rim. Serve slightly warm or at room temperature. Cut into wedges. Serves 8 to 10. Per serving: 343 cal.; 14 g protein; 24 g carbo.; 21 g fat; 43 mg chol.; 535 mg sodium. Swiss chard filling. Rinse 3 pounds Swiss chard and trim ends. Coarsely chop. In a 12- to 14-inch frying pan, mix 1/4 cup olive oil; 2 small fresh jalapeno chilies, seeded and minced; 2 tablespoons minced fresh ginger; 1 medium-size onion, chopped; and 1 teaspoon each ground nutmeg, ground cumin, and dry thyme leaves. Stir over medium-high heat until onion is limp, 5 minutes. Add chard, a portion at a time, and cook, stirring often, until chard wilts and becomes very limp, 10 to 12 minutes. Remove from heat and mix in 2 tablespoons lemon juice; add salt to taste.

Tapas to go For any size party, serve bread and fruit. Bread. For every 6 people, allow at least a 1 pound loaf of crusty bread. If you need more than 1 loaf, you might offer several different kinds of bread or rolls. Fruit. Choose the season's best: grapes, peaches, melons, berries, or apricots; allow about 1/2 pound per person (more for decoration, if you like). Rinse, drain, and arrange fruit so guests can easily eat out of hand. Cheese. Buy by the chunk to cut as you eat. Choose asiago, fontina, goat, jack, or jarlsberg: 3/4 to 1 pound of each. Hard-cooked quail eggs. If you serve quail eggs, allow at least 1 per guest. To hard-cook, place eggs in a pan large enough to hold them in a single layer. Add cold water to cover by 1 inch. Bring to a boil over high heat; simmer 5 minutes. Cool under cold running water. Serve, or chill up to 2 days. Serve in shells; to eat, shell and dip in salt. Olives. Choose one or more kinds: Spanish-style, green or black ripe, salt-cured, seasoned, or other favorites. Offer 2 cups of each olive you pick. Nuts. Choose one or more kinds of roasted, shelled nuts: Spanish or other type of peanuts, pistachios, almonds, walnuts, pecans, macadamias, sunflower seed. Allow 2 cups for each type you serve. Cold cured meats. You need about 3/4 pound of each type you choose: thinly sliced cooked ham, prosciutto, or other cold cured meats. Smoked fish. You need about 3/4 pound of any type: salmon, trout, or whitefish; or canned fish such as herring or sardines. Thinly slice salmon or whitefish; serve trout whole to break apart as you eat. Drain canned fish, if desired.

To drink with tapas Offer a variety of beverages including sherries, wines, and sparkling water. In Spain, sherry is the traditional accompaniment to tapas, and part of the tapas experience is trying different sherries. Spanish and American sherries differ greatly in flavor and style; Spanish are generally considered more complex. Spanish sherries vary by maker, but these are general guidelines. Fino is dry, crisp, light, and best chilled; its color is usually deep amber. Manzanilla looks and tastes quite similar but tends to be drier with subtler nuances; serve chilled. Amontillado has medium-dry, nut-like flavor. It's darker than fino and has more taste and body. Offer it at room temperature. Oloroso may be dry or sweet, and medium- to full-bodied (your wine merchant can recommend drier brands best with tapas). Serve chilled. American sherries good with tapas are dry and cocktail or golden (medium dry). For wine, try a dry Sauvignon Blanc or lightly oaked Chardonnay, and a mature, smooth Cabernet Sauvignon.

PHOTO : Vegetables are central to tapas dishes of Felipe Rojas-Lombardi. Peruvian born, he mixes a

PHOTO : South American touch with Spanish tradition
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Title Annotation:recipes
Date:Jun 1, 1988
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