This weekend I’m honored to be participating in a Sunday Salon benefiting the Rape Crisis and Abuse Center.  I’ll be at the home of Betsy Hodges discussing and demonstrating some of my favorite tapas recipes paired with fabulous wines from The Party Source.  Here are a few of the dishes I’ll be sharing.  They were also featured on Jeff and Jenn on Q102. Enjoy!  Just click "read more" for the recipes!

Garlic Shrimp

Serves 4

¾ pound medium shrimp

8 tablespoons olive oil

4 cloves garlic, chopped

1 dried red chili pepper, stemmed and seeded, cut in half

1 teaspoon good quality Spanish paprika

Salt, to taste

¼ cup minced parsley

In a large skillet heat olive oil over medium high heat; add garlic, chili pepper and paprika.  Sauté until garlic is lightly golden, but not brown.  Add shrimp; cook 2 minutes or just until done. Season with salt. Transfer to a small serving dish.  Sprinkle with parsley; serve immediately with crusty bread for dipping into the oil.

Bacon-wrapped Dates stuffed with Marcona Almonds

Serves 4

12 marcona almonds

12 pitted dates 
4 slices bacon, cut into thirds

Line a baking sheet with foil. Heat oven to 400 degrees.

Place an almond in each date. Wrap bacon around each almond-stuffed date; secure with a toothpick. Place almonds on foil lined baking sheet. Bake 12-15 minutes or until bacon is crisp. Remove to paper towels to drain, Serve warm.

Spicy Tomato Sauce with Goats Cheese

Serves 6

No stick cooking spray

11-ounce log goat cheese

4 cups spicy tomato sauce, purchased or homemade (see note)

Freshly ground black pepper

Crusty bread slices as an accompaniment

Heat oven to 350 degrees. Spray 2 small baking dishes or au gratin dishes with cooking spray.

Slice goat cheese into 10 “coins”; place  5 slices in each prepared baking dish. Pour 2 cups spicy tomato sauce over each. Season with pepper. Bake 15 minutes or until bubbly. Serve with crusty bread slices.

Note: Rao’s Arrabbiatta Sauce has a nice kick to it. You can add up to 1 teaspoon of crushed red pepper flakes to add even more zing.

Banderillas

Ingredients ideas are per toothpick.  To serve 8, make 32 assorted banderillas

Small cube quince paste

Small cube queso fresco

1 cooked shrimp

¼ marinated artichoke heart

1 small slice roasted red pepper

1 slice chorizo sausage

1 small cube manchego cheese

1 marinated pearl onion

1 thin slice cured Serrano ham

1 small cube cantaloupe

¼ fresh fig