These pork skewers are a nice way to portion out tapas. The romesco sauce is a rustic sauce that gives a wonderful dimension of taste to the pork skewers you'll be making.
Preparing the Pork1 pound (or more) of pork tenderloin1 teaspoon ground cumin1 teaspoon sweet paprika ¼ teaspoon ground cinnamon1 teaspoon oregano2 tablespoons Chardonnay or Sauvignon Blanc3 tablespoons olive oil10 bamboo skewers soaked in water for 30 minutes
Romesco Sauce1 tomato seeded and chopped2 garlic cloves½ cup almonds
1 tablespoon olive oil1 slice of homemade bread cut into cubes (to fit into the food processor)1 12-oz jar of roasted peppers (piquillo if you can get them), drained and chopped (goes into the food processor later)
¼ cup red wine vinegar or sherry vinegar2 teaspoons smoked paprika¼ cup olive oil
Prepare the Pork and Marinade
- Cut the tenderloin in half and then cut strips along the length. Cut the strips thick enough to thread onto a skewer.
- For the marinade, combine the paprika, cumin, cinnamon oregano, wine and olive oil in a medium mixing bowl.
- Whisk together and then add the pork to the bowl and work into the marinade. Completely coat the pork. Cover and put n the refrigerator for 2 hours.
Prepare the Romesco Sauce
- Pre-heat oven to 400 degrees.
- Place tomato and garlic onto a roasting pan and drizzle with 1 tablespoon of olive oil.
- Toss to coat, and transfer to the oven to roast until slightly browned (about 10 minutes).
- This sauce will be made in a food processor, so get the bowl set with the chopping blade.
- Add almonds and bread to the processor and process until fine.
- Add the roasted tomatoes, garlic, vinegar and peppers. Process until it becomes a puree.
- Periodically scrape-down the sides.
- While the processor is running, add 1/4 olive oil in a slow stream.
- Transfer to a bowl or pan to warm (you don't want to cook this, just have it warmed for serving. You could use a slow cooker or crock pot on low for serving).
Finishing the Pork Skewers
- Thread the pork onto the skewers. Think one skewer per appetizer, so you can spread these out.
- If you can, grill these on a fire or use a broiler to get them finished and nicely browned.
- If broiling, place these about 6" from the broiler on high, flipping them 2-3 minutes per side.
- Place skewers on a warming plate.
- Serve with romesco sauce spooned over the skewer.
These potatoes are great as tapas with baguette crostini to sop up the juices.4 ounces Spanish chorizo (Boar's Head puts this up, and you can find it at Harris Teeter in the cheese shop)
2 tablespoons olive oil1 yellow onion, minced1 garlic clove, minced1 ½ pounds Yukon gold potatoes, peeled and cut into 1/2" cubes1 red bell pepper, cut into 1/4" pieces1 teaspoon sweet paprika1 bay leaf½ cup Chardonnay or Sauvignon Blanc1 ½ cups waterSea salt and ground pepper
- Using a large nonstick pan on medium heat, add oil.
- When oil begins shimmering, add onion and cook, stirring often, until tender (about 5 minutes).
- Add garlic and cook until fragrant, about 1 minute.
- Add potatoes and cook until just starting to pick-up color (about 5-8 minutes).
- Stir in the red pepper and chorizo and cook, stirring occasionally, until soft (about 3 minutes).
- Add the paprika and bay leaf.
- Add wine and cook until reduced by half (about 3 minutes)
- Add water and increase heat to high.
- When boiling begins, reduce to medium-low and cook until potatoes are tender and the liquid is absorbed (about 10 minutes).
- Remove the bay leaf and adjust seasoning.
- Transfer potatoes to warmed serving bowl or use a crock pot on low to keep warm.
This can be made in advance and kept in the refrigerator for up to a week. To serve, heat olives and all seasoning in a saucepan on low heat until olives are warmed through.1 cup olive oil1 tablespoon chopped fresh rosemary leaves2 garlic cloves, smashed2 strips orange zest1 teaspoon smoked paprika½ teaspoon dried red chile flakes3 cups brine-cured green Spanish olives
- Add oil to a saucepan on medium-low heat.
- Add rosemary, garlic, zest, paprika, and chile flakes.
- Heat oil until it begins to shimmer (about 5 minutes).
- Remove from heat, add olives and allow to steep for 10 minutes.
- Transfer olives with oil and seasonings to a serving bowl.
Making crostini couldn't be simpler.1 baguette, cut into about 1/4" slices
3/4 cup olive oilSalt and pepper (if desired)
oven to 350 degrees.
- Arrange baguette slices on two large rimmed baking sheets.
- Brush both sides with oil, and season with salt and pepper.
- Bake until golden, 15 to 20 minutes, rotating sheets
halfway through (if undersides are not browning, turn crostini over once
- Let cool on baking sheets.
This brings a great seafood addition to your tapas menu.
- ½ cup Chardonnay or Sauvignon Blanc
- ½ teaspoon saffron threads (add these to the wine now)
- 1 pound medium shrimp, peeled and deveined
- 1 cup seafood stock (you can substitute vegetable stock, but it won't be as good; conversely, you could make a seafood broth from boiling the shrimp shells with celery, carrot and onion if you're bored with life and didn't remember to get seafood stock at Harris Teeter)
- 2 tablespoons olive oil, divided
- 2 tablespoons unsalted butter, divided
- 1 shallot, minced
- 1 garlic clove, minced
- 1 large can (14½ ounce) crushed tomatoes with juices; you can use the whole can, if you want to make this more of a soup.
- 1 teaspoon vanilla bean paste (can substitute extract); Note: you can make this optional, but it is an essential part of the taste in this dish.
- 1 tablespoon honey
- 2 tablespoons minced fresh chives
- Sea salt and ground pepper
Prepare the Shrimp
- Pat shrimp dry with a paper towel and season with salt and pepper.
- Add 1 tablespoon of oil and 1 tablespoon butter to a skillet over medium-high heat.
- When foam subsides, add shrimp and cook until brown (about 2 minutes).
- Remove and transfer to a plate.
Prepare the Sauce
- Using the same skillet as for the shrimp, add 1 tablespoon oil and 1 tablespoon butter and set heat to medium.
- When butter is melted, add shallot and cook stirring until soft (about 3 minutes).
- Add garlic and cook until fragrant.
- Deglaze the pan with the wine and saffron mixture, allowing the wine to reduce by half (about 3 minutes).
- Stir-in tomatoes, vanilla, and honey.
- Allow mixture to simmer until it starts to thicken (about 5 minutes).
- Stir in the broth and bring to a boil.
- Add shrimp back to the skillet and coat with sauce. Cook for an additional 2 minutes.
- Spoon sauce onto serving platter and garnish with chives.
- Alternately, you can put into a crock pot on low to keep warm. Have chives on the side to be used when served to a plate.