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Tapas, any favorites?

post #1 of 6
Thread Starter 

I'm in a tapas mood after watching Jamie Oliver's Meals in Minutes today.  He made a funky little sticky chorizo dish by rendering chorizo and then adding garlic, honey and vinegar.  Gotta make!  I'm also going to make some steamed spicy clams to go with it or braise some octopus for an octopus salad.  What are some of your favorite tapas?

"You are what you eat, so don't be fast, cheap, easy, or fake."

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"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #2 of 6

I had a nice goat cheese ravioli with olive oil, sun-dried tomatoes, and pesto as a tapas once. There were two large ravioli as the serving.

post #3 of 6

I sincerely like small plates, really of anything. 

That way you can taste multiple dishes, take your time, drink some wine, chat, order another plate and before you know it, your stomach has had plenty of time to tell your brain "I've had enough, I'm full now thank you".

I only wish that more places would offer a regular order for folks who want it and then a half or mini plate.  I like dessert too, so there's another plus to small plates...

from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

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from ...

My kitchen in the middle of the desert

A Hui Hou (until we met), ALOHA!

Reply
post #4 of 6
Thread Starter 
Quote:
Originally Posted by eastshores View Post

I had a nice goat cheese ravioli with olive oil, sun-dried tomatoes, and pesto as a tapas once. There were two large ravioli as the serving.

 

I need to start practicing making ravioli soon.  Fresh ravioli are to die for.

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply

"You are what you eat, so don't be fast, cheap, easy, or fake."

Reply
post #5 of 6

Patatas Bravas has always been my favorite even if it is a bit common and boring to some.  One of my main go to tapas though is mijillones con vinagre (mussels with vinegar)  It is basically steamed chilled mussels with diced onion,green and red bell pepper mixed and scooped into mussel shell with red vine vinagrette.  So good on a hot summer day!

post #6 of 6

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Edited by ChefHoff - 6/22/12 at 9:07pm
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