3216May 23 Full Flower Moon Menu

May 16, 2005

 

 

Sangria

Spiced Potato Chips

Marinated Olives, served with toasted salted almonds & caperberries

Maybe a couple kinds of Spanish Cheese w/Toothpicks

Turkey Meatballs with Sangria BBQ sauce (in fondue pot)

Grilled Serrano-wrapped shrimp (grill on Pit)

spinach, potato & onion Tortilla (make ahead of time, serve room temp)

Red Velvet Cupcakes (make ahead of time)


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Recipes:

Sangria:

Dissolve a couple tablespoons of fine granulated sugar in a mix of
fresh lemon & lime juice (one or two of each depending on size). toss
into the container of your choice;

Add 2 bottles of plonk, the crappier the better* - I do it with a
watery viogner and a merlot that tastes like green olives, both are
improved immensely;

Pour in some pulpless OJ of middling to good quality (Tropicana Pure
Premium does it just fine), just until the wine changes color/looks
opaque. The color should be something approximating really lurid
berry-flavored bubblegum.

Slosh in some Grand Marnier or Cointreau - not tons, but enough to
give it a kick.

Ditto for some vodka that is good enough to drink straight but not so
good that you'd 'waste' it in Sangria.

Serve with thin slices of orange.

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Potato Chips:

1 16 oz bag potato chips

1 tsp hot or sweet smoked paprika

Preheat oven to 400, arrange chips on 1 layer on 2 baking sheets.
Bake chips in upper and lower 1/3 of oven 3 minutes. Put 1/2 tsp
paprika in a small seive set over bowl. Remove chips from oven,
shaking slieve, sprinkle evenly over warm chips
Bake chips for 2 more minutes

Transfer baking sheets to racks to cool, sprinkle with remaining
paprika

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Marinated Olives w/Lemon and herbs

3 cups mixed olives, pitted and drained
8 thin lemon slices
4 small thyme sprigs
2 small rosemary springs
1 lg garlic clove, thinly sliced
2 tsp sherry or red wine vinegar
2 tsp fresh lemon juice
1/2 tsp red pepper flakes

Toss ingredients in bowl & chill, covered, for at least 2 days,
stirring occasionally.

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Turkey Meatballs with Sangria BBQ sauce:

Meatballs:

1 pound ground turkey
2/3 cup dry breadcrumbs
1 large egg
3 tbsp grated (spanish) cheese
1/4 tsp smoked paprika
1 teaspoon salt
1/2 teaspoon garlic powder
1/4 to 1/2 teaspoon pepper

Sauce: Buy at HEB!

Grilled skewered Serrano-wrapped shrimp w/ Garlic Aioli

2 c mayonnaise
2 1/2 tsp minced garlic
2 tbsp fresh lemon juice
48 medium shrimp (about 1 3/4 lbs)
1/2 lb thinly sliced serrano ham

whisk togethr mayo, garlic, lemon juice, salt & pepper to taste, keep
aioli covered &* chilled.

Wrap shrimp, skewer & grill about 3 minutes. Serve warm or at room
temp with Aioli

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Spinach, Potato, & Onion tortilla

1/4 c red wine vinegar
1/4 c sugar
1/4 c thinly sliced red onion
1/4 c olive oil
1/2 lb yukon gold potatoes, peeled & thinly sliced
1 c thinly sliced yellow onion
8 eggs
10 oz frozen chopped spinach, thawed and squeezed dry
1/2 tsp coarse salt
1/4 tsp black pepper
1/8 tsp nutmeg

bring vinegar & sugar to a simmer in small saucepan over moderately
high heat, stirring until sugar is dissolved, about 2 minutes. Add
red onion & cook, about 2 min. transfer to heatproof bowl

heat oil in 11" skillet add potatoes & yellow onion & cook, flipping
with spatula, keeping evenly distributed over skillet, until tender,
7 minutes

Preheat broiler, while vegetables are cooking, whisk together eggs,
spinach, salt, pepper, and nutmeg.

Pour egg mixture evenly over vegies in skillet, cook until bottom is
set & golden brown. Place skillet under broiler 5-6" from heat cook
until top of egg is set, 2-3 minutes. Slide tortilla onto cutting
board & cool to room temp, cut into bite size pieces, serve with
pickled onions.