I sit here in my bed planning the last things I need to do for dinner tomorrow with family. My mind turns to the fact that I will be responsible for more than just the Appetizers (TAPAS) and knowing that I am always asked to put finishing or correcting touches to food by my family. Thanksgiving is a time of retrospection, being with family and sharing the good as well as the bad. Some years it feels like there is more bad than good, but thankfully we remember the good times more often than not. Must be these rose colored glasses I wear!
Recently I did a radio interview about one GFWC Ruidoso Woman's Club food demo Program I put together for them for the month of November. I fell upon my mothers Spanish heritage and put together simple Tapa recipes. I have learned to always try to establish a connection with my audience. At first, when I was trying to do demos, I was not used to sharing info about myself, and talking to them like they were my sister ....which I had not seen in a long time. Be yourself - the best advice I ever received.
Break the ice!
Seems like I always have to vary the recipe and think on my feet when an ingredient is not available or somehow never makes it on the table. I have found my sous chef may not know how to do something in a manner I prefer (sometimes they are a volunteer) so, I tend to teach as I am doing the demo. But then demos are all about teaching. Go with the flow! It always turns out fine.
Here are a couple of recipes. Feel free to modify the recipes as you wish. After all these recipes are a mere suggestion.
4 cloves of garlic
Handful of chopped fresh oregano (or basil)
1 Lemon, zested
In a large saucepan submerge sausages. Add rest of ingredients and bring to a light boil, prick sausages. Cook for 15 minutes, cut into 1 inch pieces.
Use any white bread dough recipe but add 1/4 live oil to the mix. Proceed per the instructions to make the dough.
Mixing the Yeast, with water and a pinch of sugar. I added this liquid to the flour mixture. Used the dough cycle on my bread maker.
Note: Tomato Pie ingredients (see recipe in previous post) in the background I made a Tomato pie, a recipe which a friend in Alabama verbally described and served in a fundraising luncheon I coordinated for the Class of 2012 Assistance League of Birmingham. In the background, you see two baked pie shells, and 1 thinly sliced tomato marinating in balsamic vinaigrette, top the pie crust with one layer of tomatoes. Mix with equal parts of Mayo, Monterrey Jack and Colby jack , which are mixed well.
Great as alternative food choice for people who do not like the Spanish Foods.
My Optional Garnish: Top it all with chopped fresh Basil and bake until the cheese is bubbly.