Fresh Approach Cooking

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My, my isn't life a joyful experience!

Every day brings new and exciting things. And, according to the voices on NPR, today is going to be "downright hot." Was it a weather report or just a view into the immediate future?

Either which way, it made me giggle hearing them say that. Downright hot indeed. But was it prophetic?

Let's hope!

Me, I'm headed to the museum, then going for a swim, getting a mani/pedi (because the sun is finally out, and therefore, this girl needs to be primed and ready!) and meeting my girls for a sunset appertif. (In case you were interested in my itinerary for the day...)

But first, I am conjuring this exquisite tapas recipe for you, my darling peaches. So you, too, can have a "downright hot" day.

It's a festive dish, but certainly does need a bit of your time. That said, once it's made, it tastes just as spectacular at room temperature, and will last (if you don't eat it all at once) for at least three days.

The Spanish would serve this with a bit of mayo as a condiment. I'll leave that up to you...

Now try it my darlings, and taste the joy!

3 large baking potatoes
2 roasted red peppers, diced
1 cup parsley, minced
½ lb Spanish (not Mexican) hot chorizo sausage
2 teaspoons smoked paprika
6 large eggs
Mayonnaise for serving

Preheat your oven to 350F

Peel the potatoes and slice into medium-thin rounds.

In a 10 inch cast iron skillet, saute the potatoes a single layer, in a small amount of olive oil. As they just start to brown, carefully layer in the peppers, parsley and sausage.

Whisk together the paprika and eggs in a bowl while the potatoes cook.

Reduce the heat to low, then pour the eggs over the potatoes. Cover and cook for three minutes. Uncover and transfer to the oven. Cook until set, about 10 minutes.

Remove from the oven, let cool, and serve with mayo or plain.

Makes 8-10 servings.

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This goes perfectly with Salt Cod Stuffed Peppers

Americans are downing close to 200 pounds of meat, poultry and fish per capita per year (dairy and eggs are separate, and hardly insignificant), an increase of 50 pounds per person from 50 years ago. - NY Times

Want another version of this dish? Check out Serious Eats' adaptation.

Labels: Luncheon, Tapas

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Admit it my peaches; you, like me, have a cupboard full of random foodstuffs, a fridge crammed with leftover bits of who-knows-what-all and an astonishing assortment of condiments.

All that and a full bar, that, alas, consists more of things like creme de menthe and blackberry schnapps, than the Scotch and hand-crafted Caribbean rum you would prefer. (Okay, maybe that is just me. Me, the girl who is in need of a drink, and yet only has some postively methuselean lemoncello chilling in the freezer. Sigh.)

And while my pantry may (may I say, just may) have a wider and (possibly) more upscale assortment of choices than the average home, (due to compulsive grocery shopping and a slew of friends who work in the culinary arts) I still have to do something with all of it, and you should too! Waste not, want not, and all that, right?

But what do you do with all those bits and bits?

Simple really. Just takes a lightning bolt of adult style imagination, a stout heart, and an affinity towards fried foods, and...voila! Cocktail snacks!

It's just perfect really...because as we all know (okay, those of us who work) after a long hard day earning your tosheroons, we sometimes don't delight in heading towards a hot stove. (Not Hot!) So this is the ideal solution. A lil' nibble, ready in seconds (that is, if you go ahead and freeze them after making them in advance and whatall) made from what is on hand...and this particular mix is pretty over-the-top.

I had some leftover, nutty farro, (an ancient wheat, that seems a bit barley-like to me), woodsy dried morels, some rich brie cheese and a tiny bottle of earthy truffle oil. Together, they made my head swim...and the Ombudsman ate so many, he spoiled his appetite. Silly Ombudsman, spoilt his appetite.

Keeping in mind, this is what I had on hand, you can make variations, and variations, and then a few more variations, as long as the underlying technique stays in tact.

And what is that technique? Well, you just have to follow the recipe and see!

So try this my peaches, then pour yourself a drink, and enjoy!


2 cups cooked and cooled farro
3 eggs
.5 oz dried morel mushrooms, reconstituted in hot water, then minced
2 teaspoons minced fresh thyme
Salt and black pepper
1/4 cup flour
Brie or fontina cheese, or both
Bread crumbs
Oil for frying
White truffle oil for garnish

In a large bowl, combine the farro and one of the eggs. Mix. Add in the thyme, mushrooms and a hearty amount of black pepper and salt. Mix to combine. Add a bit of the flour and then gather a small handful of the mixture into your hand. Squeeze and see if it holds together. If it doesn't, add more flour, if it does, stop where you are.

Now this bit takes some lets-all-play-along logic, since I'm not entirely sure I can explain it...

Set out a sheet pan, a bowl of water, a bowl with the remaining two eggs which have been slightly stirred, and a bowl with some of the bread crumbs.

Dip your hand into the water, then gather and form some of the farro in the well of your hand. Add a small pinch of cheese to the center of the farro. Close your hand around it, and seal in the cheese. Dip the now round ball of farro into the eggs, then the bread crumbs to coat. Place on the sheet pan and continue until you are out of farro. At this point you can freeze the farro or shallow fry it and serve with a drizzle of truffle oil.


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Farro is a grain that is the ancestor of modern wheat, you can substitute arborio rice

Have you seen this post on Acme Instant Food? Hilarious!

Federal health officials are allowing Chinese shrimp producers to resume shipping to the US. The FDA put the restrictions in place after repeated tests showed farmed seafood had been contaminated with drugs the agency has not approved. The FDA made the exemption after inspecting processing plants. It also received third-party analyses of five consecutive shipments of shrimp that showed them to be free of any contamination. - AP

Labels: Appetizer, Tapas, Vegetarian

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Me, I'm a lucky girl to have two older brothers whom I love very much...the seriously brilliant one (IBBBH*) and the stunningly genius one (IBBBJ**).

And, heck yes, I'm bragging.

Both of my brothers are tall and handsome, hard working and goodhearted. (Frankly, I find it altogether shocking we all come from the same gene-pool. I can barely balance my checkbook half the time! So really, I got nothin' on um. Plus the really disconcerting part is that our sister is actually the smart one. Scary...innit?)

The younger (I'm the youngest) is the one who makes me laugh, he is the political one, with a serious penchant for quality foods, and the older one (well, also political) is the one who challenges me to be a better person, who sits up straight, and is infinitely patient.

IBBBJ lives in NYC. Making the world a better place. IBBBH resides in Southern Spain...making the world a better place too.

I love visiting NYC to hang out with my IBBBJ. I am always beyond excited to see him and go out do dinner, so he "can show off by getting (me) something fancy."

It takes a bit more to get organized enough to haul myself across two continents. But when I do I bask in the warmth of IBBBH's wonderfulness (no, not a word...) where the main focus is always family (and, flamenco, or so it seems. Lots of Flamenco.) and eating. This is me after all. While UBBBH is not exactly a foodie - he likes his brown bread and herring more than most things - he is indulgent (if not bemused) by my obsession.

What both of these boys (okay, fine, they are men) can agree on, food wise, is this extremely classic tapas, inspired by the bounty of Andalusia.

So easy to make, so deliciously tempting. It will make your head spin for a moment. In Spain, or New York, or where ever your family happens to be.

So try it my dears, and taste the joy.

8oz salt cod, soaked in cold water for a minimum of twelve hours, and up to 24
1 sprig parsley
2 whole cloves
1 lb russet/Idaho potato, peeled and cut into chunks
1 garlic clove, crushed
1 tbsp lemon juice
¼ cup Spanish olive oil, plus more for drizzling
Black pepper and paprika
At least, 15 piquillo peppers, drained, rinsed and pat dry
½ small onion

Boil the potatoes in salted water until tender. Drain and mash well.

In a sauce pan, add the salt cod parsley and cloves, and cold water, just cover the fish. Bring to the boil and simmer for 2-3 minutes. Remove the pan from the heat, cover and let stand for ten minutes. When the fish is cool enough to handle, drain and flake the flesh into a bowl, removing the cloves, parsley, bones and skin.

Place the fish, garlic and lemon juice in a food processor bowl and pulse to combine. Add the potatoes and pulse again. With the motor running, add the olive oil.

Season with pepper and paprika.

Spoon the mixture inside the piquillo peppers.

Reserve any remaining filling. Season the remaining filling with finely minced onion.

Preheat the broiler to high.

Arrange the peppers in a single layer in a broiler-proof glass baking dish. Pour 1 tablespoon of the olive oil over them. Sprinkle salt over the peppers. Broil for 5 to 6 minutes.Serve the hot peppers on a bed of the filling.

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*How smart? He once co-authored a paper entitled: The Quantum Vacuum and the Cosmological Constant Problem

**How smart? He earned his masters degree at age 19.

Locally, piquillo peppers can be purchased at Surfas in Culver City, La Española in Harbor City and Nicole's in Pasadena. I have also seen them at Cost Plus, Whole Foods and Bristol Farms.

The name piquillo means "little beak". Traditionally piquillo peppers are grown in Northern Spain - GourmetSleuth.com

Labels: Appetizer, Gluten Free, Seafood, Tapas

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Here we go again my food frenzied friends...(try saying that a few times fast!)

I do hope you will indulge me as I delve into yet another in a long list of tasty cocktail snack recipes. A catagory of foodstuffs near and dear to my little ol' heart.

Hand held foods are the very bestest!

And these?

Figs stuffed with goat cheese. Wrapped in pancetta then broiled to perfection.

Mmm.

And what about the recipe? Is it complicated? WIll it take time? Do you need to plan in advance?

Nope.

All that happens is that you have to take a few ingredients that you love, combine and cook. A few minutes later, they emerge hot from the oven. Then you can go on and pop one into your mouth, chew and smile.

That is all there is to it.

Pow!

A snap to make and a bold, delicious combo of yum.

Go ahead. Sit back for a moment and imagine yourself eating this. Crispy, salty pancetta, sweet smooth and crunchy figs, warm, tangy goat cheese with a hint of cardamom.

I suggest you pair this with a good, strong bev and make a night of it.

Cheers.

3/4 cup goat cheese
Black pepper to taste
A hearty pinch of ground cardamom
1 cup dried mission figs, sliced in half
20 slices pancetta, very thinly sliced
½ cup dry Marsala wine
2 Tbsp light brown sugar
1 Tbsp butter

In a small bowl, stir the black pepper and cardamom into the goat cheese. Taste and adjust as needed. Set aside.
In a large saute pan, melt the butter and brown sugar and cook about 4 minutes.

Remove the pan from the heat and pour in the Marsala.

Return to the stove and add the figs. Cook, stirring until they are completely coated .

Remove from the pan and set aside to cool.

When they are cool, take about a tablespoon of the cheese and make it into a small ball and place on the cut side of the fig and press down to form a mound.

Wrap each fig in pancetta to completely cover the goat cheese.

Place on a lined baking sheet and broil until the pancetta is completely cooked and crispy, turning once to get all the sides cooked. Remove and serve warm on a platter.

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On this day in 1930, Twinkies went on sale for the first time

Louis Flores Ruiz, who founded Ruiz Foods in 1964 - the largest manufacturer of frozen Mexican food in the U.S., has died. He was 88. The privately held corporation is the largest Latino-owned manufacturing firm in California and had $326 million in revenue in 2005. The Ruiz company has been recognized as a pioneer in the automation of tortilla-making.

Pancetta: Cured pork belly that is rolled and tied. Unlike American bacon, it is not smoked.

Labels: Appetizer, Tapas

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Apropos of nothing…I went to a birthday party for a one-year old this weekend that was (In the best possible L.A. way) a bit over the top. Mind you, not as over the top as the one for a three year old that had the theme “Christmas in July”, replete with snow – despite the 75 degree day - Santa and real reindeer, but still...

It was so totally loco, that at one point the moon bounce and the chocolate fountain became one giant adults-only mess. Disturbing. Shocking. Hilarious. I loved it. (And no, I did not participate) Especially when they managed to pop a hole in the thing. Doh!

And while I'm talking about it, I simply must share my favorite quote of the afternoon, as heard from a very handsome, bleached-blond, 40+ year old man with a chubby cheeked infant strapped to his torso…”Dude, I so want to charge that half-pipe in the yard, but I’ve got the baby today. Parenthood man, it’s so awesome and such buzz kill! (Holds up margarita.) Oh well, let’s find some more margies!” Groan.

Needless to say, the whole shin-dig was catered. The food was outrageously good, too. They served…um…pasta? Okay, I admit, I forget. It wasn’t only the salt-water-for-brains fboys hitting the margaritas! AI do remember the cake though…oh heavens, the cake. Let's just say, there were easily 200 people at this gathering and there was plenty to go around. Plus leftovers. Now that’s one big cake!

What can I say, that baby Dylan sure knows how to throw a soiree! Happy birthday little guy!

Now, should you be in the mood for a more low key party, maybe you should try this recipe for Tortilla de Espanol. Easy to make, delicious to eat – hot or cold – it’s a tasty morsel.

Try it, and enjoy!

Labels: Appetizer, Gluten Free, Tapas, Vegetarian

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I personally have never had a doorman. It’s an L.A. thing I guess. They don’t exist here much. And lemme tell ya, that fact is total culture shock for some, but whatever. I think it mostly bothers newly transplanted New Yorkers. Back east, when someone gets a new apartment they seem to make sure to point out "doorman" as one of the features. Us Westcoasters just smile and nod.

To me, there is something so…random, about having a man you pay to…open the door. And if you don’t know that old adage about L.A….well, it’s something like this…when the reporters come knocking after a neighbor has gone postal, the only thing we usually say is that “They were quiet and kept to themselves.” We like it that way. Impersonal. No one popping by, asking for sugar (which we don’t have in the house anyway) or to run lines with them. It’s a good thing. (No one said this is an easy town…) Can you imagine if some doorman was around all the time? Would mess that all up. All. Up.

But suddenly kittens, just recently, my opinion has changed! (At least about the door man concept) And I'm so excited to share!

Late last week, the temperatures hit obscene. I don’t remember asking Alaska to come for a visit, but apparently it has anyway. And heaven knows, my wardrobe was ill equipped. Brrrr.

It was Saturday night. A soiree awaited. My arms were full of trays, since I do not show up to parties without at least some sort of foodstuff. Usually something that cannot be tipped, or set down on the pavement (ew!) so I was in trouble. The building loomed. My arms weak under the weight, what was I to do?

While staring blankly at the door as I weighed my options, right smack out of the blue, a man in a uniform swung open the door and ushered me in to the vestibule. It was then and there that I got it. I didn’t have to struggle. No need to shiver. No need for keys or phones or putting down and then picking up parcels. The door just opened. Open sesame.

He called the elevator. He pressed the button for my floor. He said goodnight. It was a dream. So simple, yet so fab. A mere seconds later, I sailed in to the party, popped these into the oven for 12 minutes, and well, we all had a swell time.

Try these, and should you need to make them ahead, do so. Up to two days. Just line them up like little soldiers on a tray and bang them into the oven as needed. Doorman optional.

Enjoy!


1 Package phyllo dough, defrosted (you will not use it all)
1 stick unsalted butter, melted
1 bunch green asparagus, trimmed
½ cup parmesan cheese, grated
Coarse ground black pepper

½ cup mayonnaise
1 tablespoon grated horseradish
1 teaspoon capers, minced
2 teaspoons whole seed mustard
salt and pepper to taste


If making immediately, preheat your oven to 350F.

In a small bowl, combine the mayo, horseradish, capers and mustard. Taste and adjust seasonings. Reserve until ready to serve.

Bring a large pot of heavily salted water to a boil. Toss in the trimmed asparagus and blanch for 2 minutes, or until bright green. Drain into a colander and shock in a large bowl of ice water. Pat with paper towels and set aside. (This can be done a day ahead)

Remove phyllo from package and place a barely damp towel over it to keep it from drying out. (If the towel is sopping the phyllo will get mushy. And that is no good.).

Remove one sheet and lay it out on your work surface. Brush with a thin layer of melted butter, then sprinkle on some parmesan and then pepper. Place another layer on top and repeat with the butter and cheese, until you have 3 layers.

Divide the phyllo into 5 equal strips and then down the center so you have 10 rectangles.

Position a stalk of the asparagus on the bottom edge of a rectangle and roll it up. Brush the tips and outside with more butter and place on a lined sheet pan, seam side down.

When ready, bake until golden brown, approx. 15 minutes. Serve hot with the sauce.

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Filo (also spelled phyllo) is very thin sheets of pastry.

White asparagus has been grown without letting it emerge from the soil, thus preventing exposure to sunlight, and stopping the color from developing. The smae technique keeps Belgian endive white.

Labels: Appetizer, Tapas, Vegetarian

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Is it 5 o’clock yet?

Hmmm. No?

Drat.

Oh well! Who cares!

As my adored Grandmere used to say, when drinks were presented at an unseemly moment,

“It’s always 5 o’clock somewhere!”

(Perhaps where you live?)

Which of course, means it's cocktail hour!

Yipeee!

As I have mentioned (ad nauseam, I'm sure) having a little nibble (hee) with your cocktail is simply the best and something I advocate whole-heartedly.

It’s the sure fire way to stave off hunger in that unwinding, social hour before dinner. The bonus of course is that it will prevent the early imbibing from affecting ones ability to remain couth when dinner does arrive. And couth, well, we are all for that, are we not?

This recipe is so basic and so delightful, I urge you to try it as soon as you walk away from your computer screen.

While forethought is required (purchasing the ingredients for one, and soaking the chickpeas for another), once you are ready to fry, the whole thing comes together in a blink.

Of course, I must warn you that as with all frying (saute, whatever) there is the possibility of splattering, so don't stand too-too close, and promise not to wear your best frock.

The beautifully burnished garbanzo beans will come out slightly crisp, with an unmistakably creamy interior. They keep for days (at least 4) and are just as good right from the pan as they are room temperature.

Try this my peaches, and enjoy!

1/2 cup dried chickpeas
water
2 tablespoons vegetable oil
salt
1 tablespoon ground dried spices (I used thyme, pepper and lemon zest)

In a large (non-metal) bowl, soak the beans overnight or at least 8 hours.

When done getting soaked, simmer for 45 minutes in a pot on the stove, then drain and pat dry. The dryer the better.

In a large skillet, heat the oil over medium-high heat.

Add some of the beans (enough to create a single layer) and stir to coat. Let saute for four minutes or until just slightly browned. This will depend on your pan so it may be quicker or it may be longer. Just keep an eye on them.

When done, scoop the beans out of the oil, and blot on paper towels.

Repeat with the rest of the beans.

Toss with spices and serve.

Makes 1 cup

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Garbanzo is the name used in Spanish speaking countries. The English name chickpea comes from the French chiche, which comes from the Latin cicer. They are the most widely consumed legume in the world.

The earliest known use of the word "cocktail" in print was in the Hudson, NY, publication Balance and Columbian Repository on 13 May 1806.

Stanley Mason invented a clothespin fishing lure, the first disposable, contoured diapers, squeezable ketchup bottle, granola bars, heated pizza boxes, heatproof plastic microwave cookware and dental floss dispensers.

Labels: Appetizer, Tapas, Vegan

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Cheese trays at cocktail parties being all the rage, it's hard to present something on them that isn't expected.

Grapes, almonds, even a bit of quince paste (which holds a place in my heart for sure) are all a bit done, you know what I mean? So why not add a little more inveiglement? (That means appeal. It's my word of the day. Hee.)

Adding these sass-a-rific cherries are an awesome solution to the every day. They are a total mind-bend. Popping one into your mouth causes a double take. While expecting sweet, they are in fact really puckery, and boozy and tangy and outrageous.

Palate cleansing, addictive and a perfect foil for rich cheeses and any manner of charcuterie - especially bresola - these are a shocking little delight.

The Workaholic and I brought some to a party a few weekends ago when we were in a mad dash and didn't have time to hit up a market, and it was there we also discovered they go freakishly well with beef jerky...who knew.

Now, I am perfectly aware that cherries aren't in season in the northern hemisphere, but for my readers south of that, the second you see them in the market, buy some and make these. The rest of you can make them too though, never fear...

The batch pictured here were pickled in the summer, but I’ve made them with frozen fruit and that works like a charm. See, seasons can't stop this train!

So take a few minutes (that's all it takes my dearies) and make yourself a batch. Mmm. Enjoy!


1 pound cherries, stem on
1 1/2 cups dry red wine
1 cup red wine vinegar
½ teaspoon salt
tiny pinch of cloves
tiny pinch of cinnamon

Rinse the cherries and pat dry. Carefully place in a very clean, glass container.

In a large pan, combine all the ingredients except the cherries. Simmer a few minutes to combine.

Pour the hot liquid into the jar with the cherries, enough to cover. Cover and refrigerate for at least three days.

Strain and serve.

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Studies show that charcoal-barbecue smoke, and the smell of cherries are the biggest turn-offs to women

In ancient Egypt, bread was a standard form of currency

Each winter in Korea, the average family of five eats enough kimchi to use up 30 large cabbages

Labels: Appetizer, Tapas, Vegan, Vegetarian

Just a passing thought for the day.

Membrillo, kythonopasto or quince paste, whatever you call it, it is a sweet, jam like foodstuff made from quince, (a fruit that can only be eaten cooked,) that seems to have only one purpose. For years, I have wondered what else a girl could do with such a delicious thing as quince paste, (which I buy at Whole Foods or The Cheese Store of Beverly Hills) but other than finding (dozens upon dozens) of recipes for how to make it, (which is super easy, when quince are in season, in the late fall) the only recipe I have ever found for how to use it is this: Serve with cheese and crackers. I guess this is an instance where perfection was found, and has never been improved upon, because a slice of Spanish manchego cheese topped with a sliver of quince paste really is ambrosia. The zenith of food combinations.

What makes it so delectable is the combination of the sweetness of the quince paste (with a gelled mouth feel) and the crumbling smooth tang of the cheese. It may seem basic and humble, or fancy and a touch exotic (I guess that depends on where you live. Its quite common in Spanish speaking countries), but either or, it is worth trying.

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Don’t forget, today is the deadline for The (First) Really Big Cook-Off! Email a link to your recipe to me at TheReallyBigCookOff@yahoo.com, and if you are willing, include the cost of the ingredients…it would be fun to compare. Entries so far came from Sylvie and Kathryn. I hope you'll join in too!

B y happy chance, this post fit into the theme for this month's Blog Party at Dispensing Happiness. Fancy that! Heaven knows most of my posts fit into the catagory "Cocktail food" (Me being obsessed and all) so I am thrilled to be part of this!

In today’s Wall Street Journal, Jeff Grocott compares wines aged in inexpensive home wine coolers and those aged in cellars. The outcome of his simple tasting? The winners were all from his cooler, (which he had been fearing was ruining his wines) and not the fancy cellars. They also try out home deli slicers, and conclude the best bet for the home chef is (in the best value category) was the Heavy Duty Meat Slicer from Cabelas. A bargain at $99.00. Buy one, and see how, in the immortal words of Kramer, with home-sliced meats "The taste has no where to hide."

Labels: Tapas, Vegetarian

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Pintxos. (Pinch-ohs)

Doncha just love it?

It's a Basque word that basically means tapas or canape. There are hundreds of variations, but most are just served as a small bite to be enjoyed with a drink.

This recipe is for Anchovies, Roasted Peppers, Potato and Egg. They are a fab way to snack, indeed.

The recipe is pretty much just assembly, and sure it takes a few minutes, and requires an egg slicer, but once you have your ingredients gathered, it really easy to do.

Try it and see.

And sure, sure, anchovies aren't quite as beloved here as in Spain, (what? you think they taste "furry?" Try the white ones...) but they are really a delicious burst of salty goodness, and this is a spectacular way to have them. I bought mine (both the white and the brown) at Whole Foods in the specialty foods department. You can buy them by the "each" which makes it reasonably priced.

So go on, and make this, you will LOVE it. And for your non-fish-eating friends, it tastes just as good without the anchovies...just add a sprinkle of smoked paprika to the mayo and a bit of coarse salt to the top and you are good to go...


1 large green bell pepper, halved lengthwise, cored and seeded
1 large, ripe red bell pepper, halved lengthwise, cored and seeded
1 tablespoon extra-virgin olive oil, plus more for brushing the peppers
1 tablespoon sherry vinegar
8 ( 1/4 -inch thick) diagonal slices from a thick baguette (slices should be about 2 inches by 4 or 5 inches) lightly toasted
1 to 2 tablespoons mayonnaise
2 hard-cooked eggs, cut into thin crosswise slices 1 medium red potato, boiled, peeled and cut into thin slices
8 white anchovies (packed in vinegar), drained
8 brown, oil-packed anchovies, drained
Minced flat-leaf parsley, for garnish

Heat the oven to 425 degrees. Line a cookie sheet with foil and oil it lightly. Press the peppers gently to flatten them and place them on the cookie sheet skin side up. Brush with a little oil and roast until the peppers are tender and lightly charred, about 35 minutes. Transfer the peppers to a bowl, cover with plastic wrap and let stand for 15 minutes. Peel the peppers, return them to the bowl, and toss with the oil and vinegar.

To assemble the canapés, cut the peppers into 1-inch thick strips. Spread each toast lightly with mayonnaise and place a slice of egg and a slice of potato side by side slightly overlapping on each toast. Place a strip of green pepper and a strip of red pepper side by side along the length of the toast, trimming as necessary to fit. Top the red pepper strip with a white anchovy and the green with the brown anchovy. Repeat with the rest of the bread slices. Sprinkle the canapés with parsley and serve.

Serves 8

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Pintxos is the Basque equivalent to tapas

California fishermen and seafood suppliers deliver approximately 300 species to market each year

Q. How does the Chicken fit its shell?A. Egg-sactly!!

Labels: Appetizer, Seafood, Tapas