2022 Vuelta - Stage 4: Vitoria-Gasteiz to Laguardia.
Welcome to España, and more specifically Basque Country! When in Basque, one must feast on Pintxos. Unfamiliar? You may know what they are but mistakenly refer to them as "tapas". Tapas is kind of a general term, thrown around here in the states, used to describe appetizers. But, tapas are small portions of larger dishes. Pintxos are really appetizers, served alongside with cocktails you would order at a bar. Also, pintxos are mostly skewered items you can easily pick up. To celebrate the Vuelta entering Spain after three stages, I made 3 pintxos.
I hope this post works. I mistakenly left my laptop at home before I left for vacation. It should arrive later today and I will update if need be.
Tuna Salad-stuffed Roasted Red Peppers
Jar of roasted red peppers, drained
Tuna packet
2 celery ribs, minced
½ red onion
1 tbsp fresh tarragon (or parsley), minced
Mayonnaise
In a bowl, combine the tuna, celery, onion and herbs. Mix in a few tablespoons of mayonnaise, until the desired consistency is reached. Season with salt and pepper to taste.
If you can find small peppers, consider yourself lucky. Mostly, only whole red peppers are available. Halve the red peppers and stuff them with the tuna salad. Roll up and secure with a toothpick.
Bacon-wrapped Dates
8 pitted dried dates
Berry infused goat cheese
4 slices of bacon, halved
Preheat the oven to 400 degrees and line a baking sheet with parchment paper.
Stuff the dates with goat cheese and wrap with a half-slice of bacon securing with a toothpick. Place on the baking sheet and roast for 40 minutes, flipping half-way through.
Goat Cheese Toasts with Caramelized Onion
Large onion, halved and sliced ⅛-inch wide
Sugar
Sherry vinegar
8 slices of baguette
Extra-virgin olive oil
Garlic clove, halved
Creamy goat cheese
Sauté the onion with a tablespoon of olive oil, with a pinch of salt, over medium heat until beginning to soften. Then add in a heavy pinch of sugar and cook over low heat for 5 minutes.
After 5 minutes, add 2 tablespoons of sherry vinegar. Continue to sauté over low heat until browned, and the vinegar is soaked up, about another 10 minutes.
Meanwhile, drizzle the toasts with evoo and heat in the oven for about 10 minutes. Remove from the oven and rub with the halved garlic.
Smear the toasts with cheese and top with some caramelized onion.
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Copyright 2022, Brendan McCann, All Rights Reserved.
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