Top Chef Tapas Extravaganza!

Last week my friend Amanda wanted to throw a little pot-luck get together to watch the TOP CHEF finale. I'm a huge fan so i of course said yes and suggested a tapas theme. Us two—plus our friend Marcus—jumped in to it and started looking for great tapas recipes. I decided to make bacon-wrapped dates and a Basque Piperade with eggs and crusty bread (both recipes from our Portland shoot from my favorite tapas restaurant in town: Toro Bravo / Chef John Gorham). Amanda made some amazing beef empanadas (she cooked the beef for hours the night before) and a super fresh salad. Marcus got inspired by his favorite dish from Andina and made a crab, shrimp and avocado salad on top of  home made chips (he actually cut up tortillas in cute holiday shapes and fried them!). He also made some super tender ribs that where delish! 

This is the "Basque Paperade" Dish. I cooked it all in a large skillet on the stove, then cracked the eggs and popped it in the oven for about 15 min. I did have to fudge the recipe a bit because it makes pretty large quantities. I used: 1 1/2 onions, a 28oz can of whole peeled tomatoes and a 12oz roasted red peppers. I also used regular eggs (not duck eggs), then followed the rest of the recipe.

_My bacon-wrapped dates

_Marcus's Ribs

_Amandas Empanadas

_Marcus Crab, Shrimp & Avocado salad on home made chips

The whole night was super fun and all the dishes where super delicious. We all really enjoyed it and want to do it again soon... what should be our next theme?

Go fish

My hubby and I love fish, but with salmon and tuna being so pricey lately (specially at our local New Season's Market) we've been having mostly Tilapia. We usually prepare it the same way every time because it's SO good and it always comes out delicious. I really recommend buying it fresh and preparing it the same day, it really makes a difference in flavor. This time I served it with grilled zucchini and onions, super healthy!

INGREDIENTS::

_ 1 lemon

_ 2 tilapia filets

_ spices: Chili powder, Cayenne pepper, ground garlic, salt & pepper 

  (you can also use your favorite spicy/bbq mix even if it's for meat)

_ 2 zucchinis, sliced longwise

_ 1/2 onion, sliced

DIRECTIONS::

_FISH:  

_Squeeze half the lemon all over the fish (both sides) and sprinkle with all your spices. I usually add a lot more on my hubbys than mine because he likes it really spicy.

_Heat up just enough olive oil to cover a non stick pan (medium heat) and add your fish. Cook for about 3 minutes, flip and cook for another 3 minutes (or until nice and brown). Then, I like to squeeze the other half of the lemon in the pan and cover it for another minute or to until its done. How do you know it's done? it should be easy to cut with a fork and should be nice and white on the inside. Be delicate when taking it out of the pan!

_VEGGIES:

_Just sprayed them with olive oil and seasoned with salt and pepper. Grilled them on our indoor flat grill.

I bet you'll love this and it'll become a staple at your house!