Three Recipes for Tapas

The holiday season is about over, but not before one more gathering of friends this evening.

It’s tapas night. Here are three of the recipes I made for the event.

Marinated Manchego Cheese
(Recipe from The Spanish Kitchen cookbook, via The Culinary Chase)

Manchego cheese from G.B. Russo’s:


Cheese marinating for three days:

The final product:

Lamb Meatballs with Mint
(Recipe from Food & Wine magazine)

Note: For gluten-free needs, substitute rolled oats for bread crumbs.

Meat mixture:

Yes, this is fresh mint I dug up from under the snow!

Meatballs after browning:

Lamb meatballs in sauce:

Deviled Eggs with Curry

Hard-cooked happy eggs with yolks removed.

Mixture of egg yolks, mayonnaise, curry, and leeks (instead of green onion):

I just couldn’t get myself to buy green onions from Mexico in the grocery store so I went home and dug up some leeks from under the snow:

They’re a good substitute for green onions:

The final product, garnished with fresh Italian parsley and organic grape tomatoes:

Along with grilled shrimp, Spanish chorizo marinated in red wine, and arugula salad, we had a nice tapas feast:


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