Thursday, August 26, 2010
1 tbsp Duke's mayo
1 tspn dijon mustard
6 anchovies (in olive oil)
Scant 1/4 c. fresh lemon juice
3/4 tspn salt
1/2 tspn fresh cracked pepper
2 cloves garlic, chopped
3/4 c. olive oil
1/3 c+ grated parm reg cheese
Place mayo, mustard, anchovies, garlic, lemon juice, cheese, salt and pepper in food processor. Let it rip and then slowly add olive oil until combined. Taste and adjust seasoning, cheese and lemon juice to personal preference.
Toss w/chopped romaine (2-3 hearts or 1 big head) and a sprinkling more of cheese.
We also serve ours w/grilled/roasted chicken, roasted tomatoes and bacon on top. You could also make your own parm reg croutons to thrown in. Enjoy!
Saturday, August 21, 2010
I highly recommend a Tapas party if you like to theme it up. Just beware the salt lick of ham that crops up when you want to get your pinchos on. Take your Diurex early and often!
- Pork tenderloin, caramelized onions and brie crostini
- Ham, brie, walnuts and balsamic crostini
- Marcona almonds roasted w/rosemary and sea salt
- Beef empanadillas
- Goat cheese and serrano ham empanadillas
- Mascarpone, goat and chive stuffed dates wrapped in serrano ham
- Swordfish ceviche
- Shrimp salad
- Potatoes roasted with rosemary, shallot, garlic and sea salt
- Sausage and manchego toasts
- Cava for dessert
I made the potatoes (amongst a few other things) and they seemed to be a hit! So here's the recipe for you--
Potatoes Roasted with Shallot, Garlic and Rosemary
2 lbs smallish older potatoes, quartered
1 tbsp chopped rosemary
5 oz shallot- larger ones cut in half or quarters so they cook evenly
3 cloves garlic, sliced
1/4 c. good spanish olive oil
Preheat oven to 400 degrees.
Bring water to boil, add potatoes and a fistful of salt. Once water is boiling again after adding potatoes, set the timer for 5 minutes. Strain. Toss in bowl with olive oil, rosemary and salt. Roast for 35 minutes. Add shallots and garlic, roast for approx 20 minutes more.