Tapas Menu

Here is the final menu for the party we had on Saturday.  We had 12 adults and 4 kids.  

• Fruit and Cheese Platter
• Salmon Dip
• Lobster Dip
• Assorted Olives 
• Tomato Relish
• Babaganoush
• Braised Chorizo
• Green Salad
• Roasted Shrimp with Poblanos
• Grilled Whole Pompano
• Strawberry, Pear and Star Anise Soup

Fruit and Cheese Platter

• Red Grapes
• Sliced Pears
• Whole Strawberries
• Manchego
• Irish Cheddar
• Smoked Rambol
• Goat Gouda
• Parma Proscuitto

Salmon Dip - Brought by guest
Lobster Dip - Brought by guest
Assorted Olives – Store bought

Tomato Relish

Ingredients

• 1 green bell pepper
• 1 lb. tomatoes
• 1/2 cup finely diced Sweet Onion
• 1 Tablespoon Olive Oil
• 1 1/2 teaspoon thyme
• 1 teaspoon mint
• salt and pepper to taste

Preparation

1. Cut the bell pepper into fourths and remove seeds and membranes.  Halve the tomatoes and seed.
2. Char the peppers and tomatoes on a grill or under a broiler.  Cool, and finely chop.
3. Combine peppers and tomatoes with remaining ingredients and serve with bread or crackers.

Babaganoush – Store bought

Braised Chorizo

Ingredients

• 2 cloves garlic, minced
• 1 Tablespoon olive oil
• 1 lb. Chorizo
• 2 cups red wine

Preparation

1. Bias cut the chorizo into 1/4 inch slices, (cut diagonally).  
2. Heat the oil to just below smoking and add the garlic and chorizo.  
3. Saute over medium-high heat for 5 minutes, then drain.
4. Add the wine and reduce to a simmer.  Cook for 30 minutes.
5. Remove with a slotted spoon, adding however much reserved liquid to the serving platter as you desire.

Green Salad  - brought by guest

Roasted Shrimp with Poblanos - brought by guest

Grilled Whole Pompano

Ingredients

• 1 Whole Pompano
• Olive Oil
• Lemon Juice
• Salt and Pepper

Preparation

1. Make sure that all viscera have been removed from the fish and that the cavity is clean.
2. Take kitchen shears and cut off tail and all fins, (otherwise they will burn on the grill.)
3. Score fish on both sides, (several diagonal slices 1/4″ inch or less deep.)
4. Oil grill, then preheat grill to medium high.
5. Coat fish, inside and out, with olive oil, lemon juice and salt and peppar.
6. Place whole fish on grill, for about 7 minutes on the first side and 5 minutes on the second side.
7. Serve fish whole on a platter.  Let guests pull of fish as they see fit.  In comparison to most fish, pompano has very few, large bones, so this method of cookin and serving works very well for a party, or any sort of “family dining” scenario. 

Strawberry, Pear, and Star Anise Soup

Ingredients

• 3 pints strawberries
• 1 lb. pears
• 1/4 cup sugar
• 8-10 star anise pods, or 1 Tablespoon anise seeds
• 2 cups water
• Vanilla ice cream

Preparation

1. Bring anise and water to a boil, then reduce to a simmer for 20 minutes.
2. Strain anise pods or seeds from the resulting broth.
3. Wash, hull, and roughly chop all strawberrries.
4. Peel, core, and roughly chop all pears.
5. Puree strawberries with sugar, then strain through a sieve to remove as many seeds as possible.
6. Puree pears and add to strawberries.  Mixing thoroughly.
7. Add the strained anise broth slowly to the puree, stirring and combining as you go.  Add only enoguh broth to get it your desired consistency, no more than 1/2 cup.
8. Using a medium sized ice cream scoop, put a single scoop of ice cream into a serving bowl, martini glasses work great for this.  Spoon soup over ice cream.  

Makes 12 servings.

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