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Tapas

Pork Meatballs with Spicy Tomato

Pork Meatballs with Spicy Tomato

I’m a bit of a sucker for meatballs in any form. As an Italian American pasta and meatballs are in my blood. If theres one thing that I’m absolutely a fan of when dinning out is small sharing plates and tapas. The Spanish style meatball is a one of my favorites because of the seasonings. The mix of smoked paprika and spicy tomato is addictive. You can make these out of Pork or Lamb.

Pork Meatballs with Spicy Tomato

Ingredients

  • 1 lb ground pork
  • 1/3 cup white bread
  • 1/4 cup whole milk
  • 1 large egg
  • 1 1/2 tsp spanish paprika
  • 1/2 tsp pepper
  • 1 1/2 tsp salt
  • 1/2 tsp garlic granules
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Take the pork out of the refrigerator at least 30 minutes before working with the meat or it won’t mix properly. Soak the bread in milk until absorbed. Mix all the ingredients together, but don’t over work.
Meatballs UnmixedPreheat oven to 400. Pour about 2 inch of oil into a heavy bottom sauce pan and get to 365. Form the meatballs into 1 1/2 tablespoon balls.  Flash fry the albondigas ~ 1 minute.Meatballs Flash Fried Transfer to a sheet tray and finish in the oven ~ 8 minutes or until cooked through.

Tomato Sauce


1 cup of chunky tomato

1 clove garlic (fine sliced)

1 tbs olive oil

1 tbs hot spanish paprika

Place the olive oil and garlic in a medium sauce pan on medium heat. Let the garlic cook ~ 1 minute then add the tomato. Season with salt and pepper to taste and then add the paprika. Allow to simmer for 10 minutes.


Check out the recipe for my traditional Italian Meatballs

“Patatas Bravas” and Roasted Brussel Sprouts

“Patatas Bravas” and Roasted Brussel Sprouts

This might actually be my first failure in terms of plating but I am going to figure out how to make this dish  work. Although there were too many ugly colors on one plate, the flavor was great. Today, I was in the mood for patatas bravas but lacked potatoes and the will to venture to Whole Foods Market. Instead I had ready homemade gnocchi and fresh brussel sprouts, which I absolutely love roasted to the point of borderline charred. So this is my take on this a tapas classic.

Patatas Bravas


1 cup brussel sprouts

1 cup gnocchi

3 tbs olive oil

2 cloves garlic (smashed)

1 tsp spanish paprika

1 tbs sherry vinegar

1/4 cup garlic aioli


Patatas Bravas Brussel SproutsClean, peal off the first layer of leaf off the brussel sprouts, trim the stem and then cut in half. Preheat oven to 400.  Toss the brussels in a bowl with 1 tbs olive oil, salt and pepper. Preheat a cast iron pan over medium-high heat. Add 1 tbs of olive oil, the brussels (face down) and the garlic. Place in oven and toss the pan every 5 minutes until cooked (20 minutes).

Boil the gnocchi, drain and add to a bowl with 1 tsp of olive oil. Preheat a nonstick pan over medium-high heat. Add the gnocchi to the pan and brown each side. Toss the gnocchi with salt, pepper and sprinkle with smoked paprika.

Toss the brussel sprouts with sherry vinegar then plate with garlic aioli and the gnocchi.

Unfortunately, there really is not anything visually appealing about roasted brussel sprouts with gnocchi but I will definitely revisit this dish at some point to make aesthetic improvements.

 

Spanish Style Albondigas

Spanish Style Albondigas

These are a variation of a classic tapas albondigas. I make this either as a tapas portion or add several different elements to the plate to make these a main course. You can either make this with Pork or Lamb. For this particular version I’m using ground pork, but the seasoning is very much the same; just slightly different cook times. The pine nuts and eggplant are totally optional.


1 lb ground pork

1/3 cup white bread

1/4 cup whole milk

1 large egg

1 1/2 tsp spanish paprika

1/2 tsp pepper

1 1/2 tsp salt

1/4 cup cubed fried eggplant

1/8 cup toasted pine nuts

sherry cream sauce

manchego cheese


Take the pork out of the refrigerator at least 30 minutes before working with the meat or it won’t mix properly. Soak the bread in milk until absorbed. Mix all the ingredients together, but don’t over work.IMG_1539

Preheat oven to 400. Pour about 2 inch of oil into a heavy bottom sauce pan and get to 365. Form the albondigas into 1 1/2 tablespoon balls.  Flash fry the albondigas ~ 2 minute. Transfer to a sheet tray and finish in the oven ~ 8 minutes until cooked.IMG_1543

To finish sauce with sherry cream and grate manchego over the top.IMG_1548