Red Potatoes with Garlic and Spanish Chorizo

Red Poatoes with Garlic and Spanish Chorizo

Tiny plates of food, with a bit of this or a bit of that surrounded by friends, laughter, and quality conversations. Tapas are a part of the late night culture in Spain. Though I’m not a huge fan of wine or beer despite having lived in two different wine “countries” I love tapas. Picture a small plate of “fried” red potatoes and Spanish chorizo covered with garlic aioli, fresh garlic and chopped parsley. It doesn’t get much better than that.

They are little “bites” of food. When you get together with a group or friends it’s like having a bunch of appetizers only better! I love sampling little bits of a verity of dishes. I also love the casual “family style” where you all share.

I am very grateful that tapas found their way to the States. I first discovered tapas through my friend Diana of My Humble Kitchen. A couple of years later my cousin took my little sis and I to eat some tapas at a restaurant called La Bodega in Kansas City before we went out to eat later than evening. From the first bite I was in love!!! I had to remind myself that we were eating again in a couple of hours so I wouldn’t order more food.

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My two favourite tapas were the patatas bravas and skewered chicken pieces with cubed Spanish chorizo, drizzled with a cumin garlic aioli. The patatas bravas was a dish of small cubes of potatoes fried in olive oil then covered with smooth tomato sauce, aioli, and fresh parsley.

The patatas bravas and Spanish chorizo had me dreaming of the possibility of joining the two to make a delicious main dish, which inspired the dish you see before you today.

With the Super bowl on the way, tapas are a great way to depart from the typical chips and dip. These small bites of food are sure to please a crowd! (Or make an awesome main dish with salad and rustic bread.) Serve with on a few small plates with toothpicks so everyone can grab little bites as they please!

Red Potatoes with Garlic and Spanish Chorizo
Author: 
Serves: 4 servings or as an appetizer
 
Ingredients
  • 8 medium potatoes, diced
  • 8 oz Spanish chorizo, thinly sliced
  • 4 TBS parsley, chopped
  • 5 TBS olive oil
  • 4 cloves garlic, crushed
  • 1 tsp salt
  • Garlic Aioli
Instructions
  1. Toss the potatoes with 4 tablespoons of olive oil and the salt. Spread them out on a baking sheet and bake for 20-25 minutes at 450 F or until slightly golden and crispy.
  2. In a medium sized skillet heat the chorizo with 1 tablespoon of olive oil.
  3. Add the potatoes and garlic. Stir until mixed and cook for one minute.
  4. Top with garlic aioli and parsley.
  5. Serve with tooth-picks for tapas or as a main dish.

 

Lacto-fermented Roasted Bell Pepper Hummus

Lacto-fermented Roasted Bell Pepper Hummus 7

Hummus is a beautiful food! There is no way around it, it so delicious and versitle that it is the only dip I make. For those of you that don’t know know hummus is a dip make from grabanzo beans (chickpeas), tahini (sesame seed paste) and well as other ingredients. Your typical hummus found the throughout the Middle East is a gem all on it’s own. When I spent time in Israel a few years ago I was thrilled to eat it everyday. As soon as I got back home I started making my own and have never stopped.

Join me a GNOWFGLINS to learn how to make this tasty hummus!

Easy Thai Curry Noodle Soup

Thai Curry Noodle Soup

By Katie Mae Stanley, Contributing Writer

Light and flavorful, this simple Thai curry noodle soup will warm you on a cool evening. It is a perfect, frugal meal to throw together when you are short on time and is bursting with flavor.

Using homemade chicken stock adds an extra boost of nutrition to this tasty soup. Fresh stock is a frugal and easy way to nourish your family. Coconut milk not only makes your dish creamy and decadent is bursting with nutrition as well.

Please join me at The Nourishing Gourmet to learn more about this easy to prepare, nutritious soup.

Simple Spanish Inspired Open-faced Sandwich

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Living in the Mediterranean of Mexico I find myself surrounded by wineries and olive groves. This means I am blessed to have access to the best olive oil I have ever tasted! It is so light and floral in flavor. Each rancho has their unique taste. I discovered my favorite olive oil last year at the end of a bumpy dirt road that opens up to a cheese factory in the middle of the countryside.

This means I am blessed to have access to the best olive oil I have ever tasted! It is so light and floral in flavor. Each rancho has their unique taste. I discovered my favorite olive oil last year at the end of a bumpy dirt road that opens up to a cheese factory in the middle of the countryside.

Our little valley lends itself to the newly popular “Baja Med” style of cooking.   It’s fresh and vibrant style pulls on Mexican, Mediterranean and Japanese styles of cooking.

This simple sandwich came into being when I happened upon a package of Spanish chorizo. I knew that I had to create sandwich, that highlighted the flavors of my valley. The olive oil is from my favourite place down the road and the tomatoes from a little organic farm called “El Mogor“.

This sandwich can make a perfect last minute meal because it only takes minutes to prepare.

 

Simple Spanish Inspired Open-faced Sandwhich
Author: 
Serves: 4 servings
 
Ingredients
  • 4 slices of rustic sourdough bread
  • 4 eggs
  • 2 roma tomatoes
  • ⅓ cup olive oil
  • 8 oz sliced chorizo
  • ½ tsp unrefined salt
Instructions
  1. Pour ¼ cup of the olive oil is a large skillet, bring to medium heat. Add the slices of bread and fry on each side until lightly browned, about two minutes on each side. Remove and set aside
  2. Pour a little extra oil in the skillet if needed. Fry the eggs to your liking. Sprinkle the eggs with ¼ tsp of salt. Set aside.
  3. Pour the remaining oil into the skillet and saute the tomato slices, sprinkle them with the remaining salt. Add the chiozo to warm.Remove from heat.
  4. Divide the chorizo between the four pieces of toast. Next layer each toast with the tomatoes. Top the toast with the eggs.
  5. Serve with a side salad and green olives.

Roasted Tomato Tortilla Soup

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Since I moved to Mexico almost 10 years ago I have been enchanted by tortilla soup. I’d had a few versions in the States but they never left me going back for more. That all changed one fall day when I was 19. I was sitting on a little patio at a small outdoor restaurant with a few friends. One of them told me that I had to try the tortilla soup, hesitantly I agreed. I was immediately won over from the first bit.

Creating different tortilla soups is a passion of my now. Join my at My Humble Kitchen to learn to make this new favorite!