Spanish Tapas

Try these great Spanish tapas ideas:
Barbequed mini ribs
Grilled Chorizo sausage with mixed red, yellow, and green bell peppers
Garlic marinated olives
Add a refreshing pitcher of Sangria made with red wine and seasonal fruits.

Memphis Style Barbeque Sauce served with Mini Baby Back Ribs

Makes 2 cups
Prep time for sauce: 10 minutes
Total time for sauce: 30 minutes

Ingredients:

  • 1 cup ketchup
  • 3/4 cup white vinegar
  • 2 tablespoons brown sugar
  • 1 tablespoon onion powder
  • 2 tablespoons Worcestershire sauce
  • 2 tablespoons prepared mustard
  • 1/2 teaspoon freshly ground black pepper
  • 1/4 teaspoon salt
  • 1/8 teaspoon ground red pepper

    Instructions:

    Combine all ingredients in a medium saucepan; bring to a simmer. Cook 5 minutes; serve warm. Salt and pepper 4 pounds of ribs (pork or beef) and oven roast until tender, about 1 hour. Pour on barbeque sauce and refrigerate overnight. To finish, prepare medium high heat grill and brown ribs evenly on both sides, about 5 minutes each side.

    Terri's Tips:

  • Cut ribs into small pieces and serve as tapas
  • Make in advance and refrigerate. This allows the flavors to develop better.
  • Reheat and serve slightly warm
  • To add heat, add ½ teaspoon Cayenne peppe

    Grilled Chorizo sausage with mixed green, red and yellow pepper skewers

    Serves 8
    Prepare skewers with alternating 2 inch pieces of Chorizo sausage, and mixed peppers. Mix 1/4 cup vegetable oil, 2 tablespoons rice wine vinegar, 1 teaspoon smoked paprika, 1 tablespoon finely chopped fresh cilantro and mint, and 1/4 teaspoon cayenne pepper and brush on skewers and marinate for about one hour. Prepare medium heat grill and grill skewers until evenly browned on all sides. Serve on a plate with a decorative small dish of additional marinade.

    Garlic Marinated Olives

    Prep time: 10 min
    Total time: overnight
    Makes 16 servings

    Ingredients

  • 1/2 cup olive oil
  • 1 teaspoon grated lemon peel
  • 4 garlic cloves, thinly sliced
  • 4 sprigs fresh rosemary, cut up
  • 1/2 cup coarsely chopped red onion
  • 1/2 cup pitted green olives
  • 1 (6-oz.) can pitted ripe olives, drained
  • 1 (6-oz.) jar pitted kalamata olives, drained

    Instructions:

    In medium nonmetal bowl mix oil, lemon peel, garlic and rosemary; mix well. Add onion and olives; stir gently to mix. Cover bowl and refrigerate at least 12 hours. To serve, remove olives from marinade with slotted spoon; place in serving bowl. Reserve marinade for later storage of olives. Serve with decorative toothpicks or cocktail forks.

    See Goat Cheese Tarts