Entertain: Tapas style

Tapas is a spanish word for snack or appetizer and they are typically served with alcoholic beverages.  The idea behind the appetizers(or is it the alcohol) is to encourage conversation rather then focusing on the meal.  Perfect for easy entertaining.  Although traditional tapas are mediterranean style cuisine such as calamari and olives, you can serve whatever it is you like.  I do my tapas fusion style Mexican/Spanish and Japanese! Sound bizzare? Trust me, it's sure to be a hit.

I love this galvanized tiered cake stand pictured above from Pottery Barn.  It makes a fabulous and versatile centerpiece.  You can load it up with whatever you want - limes, peppers, bunches of herbs, tortilla chips, the possibilities are endless.  Decorating with things that you are already using in your recipes gives it a very homey feeling.  Complemetary galvanized buckets of various sizes can also be used for beer tubs or holding napkin wrapped utensils.
If you have any Spanish/Mexican style talavera dishes or serveware now is the time to break them out.  The bright reds and yellows set a festive tone and minimizes your need for decorations.

Mojitos happen to be a summertime (or anytime) favorite of mine, so we serve these up with our tapas.   Sangria is also a great choice however, serve what complements your menu.

My menu consists of either these delicious Balsamic Glazed Drumettes or a Spanish style drumette , my fusion Bang Bang Shrimp Mini Tacos, a Watermelon Watercress and Feta salad and of course chips and salsa.  I make a homemade corn salsa that's to die for and it can be eaten with or without the chips.  Why not have a salsa bar!

Spanish Chicken Drumettes

• 1 dozen chicken drumettes  
• Flour, for dredging  
• 2 tablespoons smoked paprika 
• Salt and pepper  
• 1/4 cup olive oil  
• Pinch red pepper flakes  
• Bay leaf  
• 2 lemons, halved  
• 10 roasted cloves garlic  
• 1/4 cup chopped fresh oregano  
• 1/4 cup Spanish sherry  
• 2 cups low-sodium chicken broth  

Rinse the chicken wings in cold water and pat dry with paper towels. Place flour in a shallow platter and season it by adding paprika, salt and pepper. Toss to incorporate, and then dredge the wings in the flour. Heat oil in a skillet and brown the chicken wings on all sides. Remove the chicken from the pan and set aside on a platter. Add the pepper flakes, bay leaf, lemons, garlic, oregano, sherry, and chicken broth to the pan. Cook for 2 minutes to evaporate the alcohol. Return the chicken to the pan. Cover the pan and simmer for 15 minutes, or braise in a preheated 375 degree oven for 20 minutes. 

Bang Bang Shrimp Mini Tacos

• 24 wonton wrappers
• Vegetable oil
• 1/2 small head red cabbage shredded and chopped
• 1/2 small head green cabbage shredded and chopped
• Package of pre-battered shrimp like highliner popcorn shrimp

Bang Bang Sauce

• 1/4 cup mayo
• 1/4 cup thai sweet chili sauce
• dash hot sauce

With a pastry brush, brush vegetable oil onto both sides of your wonton wrapper.  Place them into a muffin tin to form little cups.  Bake at 375°F for 5 minutes.  Do a second batch if needed. Cool 5 minutes.
Bake your pre-battered shrimp according to package directions.
Mix your sauce ingredients together in a bowl.
When the shrimp are nice and crisp assemble your mini tacos.  Mix the cabbage together and place a Tbsp in each cup.  Top with 2-3 shrimp and drizzle with your bang bang sauce.

Now sit back, relax and enjoy talking to your friends instead of slaving away in the kitchen! What are some of your unique tapas menu ideas?