Thursday Night Tapas

I think it is now confirmed, I seemed to have a thing for food on a stick :-) food just seems to taste better  when it is speared and I apparently have a slight addiction to my Pad Thai sauce.  We decided to do a Tapas night at The Boiled Frog, and it was a great night of casual dining and visiting.  A few bottles of wine were shared and many stories were told.

Menu:

Grilled Thai Beef Skewers
Citrus Shrimp (was going to be lobster, but the lobster guy never showed up)
Calabrese Bites (on toothpicks)
Greek Bites (also on toothpicks, are you seeing a trend yet?)
Fresh Veg
Garlic Crostinis
Tzatziki
Chipotle Ranch

THAI BEEF SKEWERS

INGREDIENTS

Sauce 1:

3 tablespoons lime juice

3 tablespoons tamarind paste

1/2 teaspoon paprika

1/2 cup raw sugar

1 teaspoon salt

METHOD

To make Sauce 1: In a small saucepan, combine all the ingredients and bring to a boil. Reduce slightly and set aside to cool. Reserve.

INGREDIENTS

Sauce 2:

3 tablespoons fish sauce

1 tablespoon rice vinegar

1 tablespoon water

1 tablespoon sugar

2 teaspoons minced garlic

2 teaspoons minced Thai green chiles

1 tablespoon minced cilantro leaves

METHOD

Sauce 2: In a small non-reactive bowl, combine all the ingredients and stir until well blended (this sauce smells amazing, just like the vinegar/carrot sauce for Vietnamese egg rolls). Reserve.

INGREDIENTS

2 lb flank steak, cut into thin strips across the grain

wooded or metal skewers (if using wood, soak them for 2 hours in water)

METHOD

Place strips of beef in a large resealable plastic bag and add both sauces.  Let marinade for at least 2 hours and preferably overnight.  Thread the beef onto the skewers and grill over medium heat for 5 to 10 minutes.

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Citrus Shrimp

INGREDIENTS

• 2 pounds uncooked large shrimp, shelled and deveined
• 1 cup pink grapefruit juice
• zest of 1/2 lime or small seville orange
• 1/3 cup heavy cream

• 3/4 teaspoon black pepper
• 1/4 teaspoon salt

• 3 tablespoons freshly squeezed orange juice
• 2 tablespoons sugar
• 2 tablespoons corn starch

METHOD

In a pan, saute 1 cup pink grapefruit juice, zest, cream, pepper, salt, and freshly squeezed orange juice. Put on medium heat for 5 minutes.  Add shrimp and sugar. Toss over heat for 4 minutes.  Place cornstarch in a small bowl and add some hot liquid from the pan to the bowl, whisk to blend and add back into the pot.  Simmer for 2 more minutes and serve over rice or with crusty bread to soak up the sauce.

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Calabrese Bites - these salami and bocconcini bites combine many of the fresh flavours characteristic of Tuscany.

12 Calabrese salami slices, halved
24 Medium fresh basil leaves
12 cherry tomatoes, halved
24 small bocconcini (mozza) cheese balls
24 toothpicks

2 tbsp balsamic vinegar
fresh cracked black pepper

Arrange salami on work surface, placing 1 basil leaf over each piece.  Place next 2 ingredients in a row over top.  Fold up ends of salami and insert a toothpick from end to end to secure.  Place on a baking sheet.

Drizzle with balsamic vinegar.  Bake in a 400F oven for about 3 minutes until hot.  Sprinkle with pepper and serve immediately.  Makes 24 bites.

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Greek Bites - these salami and bocconcini bites combine many of the fresh flavours characteristic of Tuscany.

24 pieces Dry Coppa Ham
24 squares of tomato basil feta
24 kalmata olives (pitted)
24 pieces of red pepper, about 1/2 inch each
24 toothpicks

2 tbsp red wine vinegar (or liquid from the olive jar
fresh cracked black pepper

Arrange ham on work surface, placing 1 feta square over each piece (the ham will hold the feta in place.  Place next an olive and red pepper square on either side of the ham.  Insert a toothpick through the olive, ham, feta, ham then pepper to secure.  Drizzle with vinegar. Sprinkle with pepper and serve.  Makes 24 bites.

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The Dips ...

Tzatziki ... is the same as on  http://boiledfrog-frogtales.blogspot.com/2011/09/vampires-beware.html

Chipotle Ranch - I just used a basic packaged ranch dip mix in sour cream and added a couple of tablespoons of chipotle adobo sauce.