Classic Tapas Kit
with Manchego, Fig preserve, Braised Meatballs, Garlic Shrimp, Patatas Bravas & Chocolate-Covered Strawberries
- Manchego, Fig preserve, mortadella, salami naturale, Breton crackers
- Braised Meatballs with Garlic Toasts
- Chili Garlic Shrimp chili butter with shallots
- Patatas Bravas with Smoked Paprika Aioli
- Chocolate covered strawberries
IN THE KIT
4 ozchopped garlic
2 ozgarlic butter blend
4 ozstick of butter
2 ozchili flakes
8 ozpaprika aioli
16 ozzesty tomato sauce
4 ozManchego cheese
2 ozfig preserve
8 ozbeef stock
6 ozchocolate covered strawberries
**meatball sauce: crushed tomatoes, tomato paste, onion, garlic, red wine, beef stock, paprika, salt, pepper, olive oil
*meatball mix: pork, beef, olive oil, onion, garlic, breadcrumb, beef stock, egg, herbs
Salt & pepper
Kitchen Items Needed
1 large skillet with lid
1 large skillet/heavy bottom pan
1 baking sheet lined with foil
1 baking sheet
Medium pot with lid
Platter for cheese & meat plate
Plate/platter for meatballs
Preheat oven to 450º F;
Cut potatoes into small chunks;
Pat shrimp dry, season with salt, pepper;
Slice Manchego cheese into thin pieces;
Slice baguette into thin rounds, spread a bit of garlic butter on one side;
Melt rest of garlic butter in a microwave for 30 seconds or in a small pot;
Remove stems, roughly chop parsley;
Zest lemon, then squeeze juice out into small bowl;
Peel, finely chop shallots.
Toss the potato chunks with 1 ½ tsp melted garlic butter, salt, pepper. Spread on an aluminum foil lined baking sheet & roast for 30-45 minutes, until the potatoes are crisp on the outside & tender within.
Heat drizzle of olive oil to skillet, heat over medium high.
Roll the meat mixture into 1 inch balls. In small batches, start to sear the meatballs, 5-7 minutes. Remove from skillet onto a platter, cover with foil.
Add tomato sauce, stock to same skillet, simmer over medium heat for 3-5 minutes. Return meatballs to skillet, simmer on low, with lid on, for 15 minutes while you prepare the rest.
In another large skillet/heavy bottom pan, warm a drizzle of olive oil over medium heat.
Add chopped garlic, shallots, lower the heat, & sauté for about 1 minute or until the garlic just begins to brown. Be careful not to let it burn.
Raise the heat to high & immediately add the shrimp, lemon juice, chili flakes (start with 1/3) & brandy. Stir well to coat the shrimp, sauté until the shrimp turn pink, 3 to 5 minutes. Remove from the heat, season to taste with salt & freshly ground black pepper. If you want the shrimp spicer, add more chili flakes.
If potatoes are done, remove from the oven. If not, keep them in & continue the finishing touches. Place garlic toasts on another baking sheet & toast for 3-5 minutes, being careful to watch so they don’t burn.
Charcuterie plate: on a platter, lay out cheese, meats, crackers, fig preserves
Meatballs: can be served right out of the pan or transferred to a dish. Sprinkle with parsley. Serve with garlic toasts
Shrimp: heat the shrimp up if needed for a couple of minutes. Transfer the shrimp to a plate, pour over the sauce, or you can serve straight from the pan. Sprinkle with the chopped parsley, serve garlic toasts.
Patatas: carefully remove from oven, transfer to serving dish. Top with ½ paprika aioli, sprinkle with parsley, serve with rest of aioli on the side.
Strawberries can be served anytime!
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