A simple tapa that'll take just a few minutes to prepare. Heat up some olive oil and sliced garlic in a pan. When the aroma of the garlic hits add the clams and a splash of white wine. Cover, briefly, until the desired warmth has been achieved. Serve atop toasted crusty bread with parsley. Enjoy.
A variation on a recipe found on the My Family in Spain blog.
Thanksgiving is not a time you would normally consider tapas. But, Thanksgiving is a time for good food, friends, and family, just like a festive evening of tapas. So why not mix things up this year with a little with some Spanish-inspired appetizers? Below is a selection of four tapas and pintxos that will surely be a welcome addition to your feast.
Combine mussels in escabeche, piquillo peppers, and pate. Total prep time? Five minutes.
Pick up some little toast crackers at the grocery store, top them with fig butter, Basque cheese, and Cantabrian anchovy fillets. All done, all delicious.
This appetizer will take slightly longer, if you're a slow chopper of parsley. Still, ten minutes, top. 2 tins of sardines in olive oil, sherry vinegar, avocado. Can't lose (An Alton Brown recipe).
With the assistance of a food processor or blender, you'll create the romesco sauce from piquillo peppers, extra virgin olive oil, and more, topped with extra thick white asparagus D.O. Navarre.
mfk. restaurant in Chicago
Look for Donostia Foods products soon at mfk. restaurant. As the Michelin Guide describes it:
"First we eat, then we do everything else,” said M.F.K. Fisher, the food writer who serves as both the inspiration and namesake for this young neighborhood darling. Thanks to large windows, whitewashed brick walls, and gleaming silver-and-white tilework, the subterranean space manages to evoke a breezy seaside oasis. And with a seafood-centric menu featuring modern interpretations of Iberian-inspired plates, the food follows suit.
You'll find this fig and almond cake in most Spanish homes at Christmastime, one of the flavors of the season. Handmade for over thirty years, Pajarero figs known for their sweetness are dried in the Mediterranean sun and combined with the best Spanish almonds for a natural, sweet dessert.
Chocolate fig bonbons crafted according to an old family recipe. The Spanish Calabazita variety of fig, known for its fine texture and sweetness, is filled with a delicate truffle mix that includes authentic Brandy de Jerez, then covered with a thin layer of the finest chocolate.
photo by Andy Suarez
The eighth and final (for now) installment in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Squid in American Sauce
1 bag or homemade gnocchi
2 cloves garlic
1 stick of butter
¼ cup white wine
parmesan cheese
salt to taste
basil or parsley to garnish
chili flakes to taste
Directions
1. Bring pot of water to a boil. Cook Gnocchi.
2. In a saute pan melt the butter and mix garlic. Cook until soft and add white wine.
3. Add chili flakes and squid.
4. Add gnocchi and remove from heat.
5. Serve hot with parmesan cheese and garnish with basil or parsley.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The seventh in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Cockles in Brine
1 cup crushed tomatoes
¼ cup feta cheese
1 tsp Donostia Foods Extra Virgin Olive Oil
2 garlic cloves
½ bunch parsley
1 tsp oregano
salt and pepper to taste
French or Italian bread (slice and toast with olive oil)
Directions
1. Heat iron skillet with olive oil and add garlic. Add crushed tomatoes and let sit on medium heat.
2. Add parsley, oregano, salt and pepper.
3. Stir in the cockles and remove from heat. Garnish with parsley.
4. Serve hot with bread and crumbled feta cheese.
Follow Chef Suarez on Instagram for additional culinary creations.
photo by Andy Suarez
The sixth in our new series of recipes in collaboration with chef Andy Suarez, a selection of culinary creations that, while incorporating a variety of ingredients from the New World and beyond, continues the tradition of Basque cooking as "a cuisine of simplicity made exquisite".
Ingredients
Donostia Foods Razor Shell Clams
3 cloves garlic
½ bunch parsley
2 lemons, zest
bread crumbs
1 egg
mayonnaise
oil for frying (canola)
Directions
1. Using a microplane grater zest the lemon and repeat for the garlic. Rinse parsley and chop. Combine the lemon zest, garlic and parsley to make a gremolata.
2. Using the egg as a binder bread the razor clams in bread crumbs and pan fry them for a minute.
3. Combine mayonnaise with lemon juice and garlic to make a lemon garlic aioli.
4. Serve with lemon wedges and lemon aioli.
Follow Chef Suarez on Instagram for additional culinary creations.
