[Sca-cooks] Unique tapa

[Suey]

Susan Lin  wrote:
>> What kind of recipes are you looking for?  Things that can be prepared
>> ahead of time? Finger food only or plate and fork?  How many people?
>>      
     This is only tapa food before dinner. No plates or forks. Yes, we 
are looking for things we can prepare ahead of time but then e don't 
know where we find freezer space.
     San Cristobal de las Casas is a pueblo. When my flower girl and her 
mate walk down the street they are capable of inviting anybody. I am 
trying to calculate 200 but guess we won't final figures until the date 
of the wedding.
     The classic Spanish tapas I know so tortilla will be served, the 
serrano ham in MX is expensive and not good. What I am looking for 
things my cousin's know it all US wife doesn't know and Penny Casas 
either. We are thinking pinchos and would love to do empanadas but as 
San Cris is very basic I doubt if we can get puff pastry, which I make 
empanadas here frequently, they are good. Chorizo filled dates in bacon 
sounds great.  The good point is that they can be depitted and stuffed 
ahead of time.
Thanks very much for all your suggestions. Also the wedding is May 1st 
when thinking about seasonal stuff. Would melons be in season by then?
      Suey

>> Are you looking for classic Spanish tapas or something else? As others said
>> there are a number of period recipes that would suit this style of meal.
>>
>> Have you seen _Tapas, the little Dishes of Spain_ by Penelope Casas, which
>> has some lovely recipes.
>> Some of the things I've tried:  Grilled Tuna on dressed tomatoes, grilled
>> salmon w asparagus, mussels in wine sauce, chickpeas in onion sauce, carrot
>> salad, mushrooms in garlic sauce, shrimp in garlic sauce, cauliflower salad,
>>
>> Also: eggs stuffed with shrimp, salmon trout in saffron sauce, fish in
>> orange sauce, tuna balls in wine sauce, tiny meatballs in saffron sauce,
>> meatballs in almond sauce, sausages in sweet and sour figs, marinated
>> olives, manchego cheese with quince preserves, potato bravas, Ensaladilla
>> rusa, snrimp in green mayonnaise, barcelona rice salad, eggplant salad, duck
>> and ham pate, partridge and liver pate, pate with turkey breast, baked dried
>> cod, smoked salmon pate, fish and vegetable salpicon, salpicon de mariscos,
>> marinated squid, mussels escabeche, shrimp, melon and apple salad
>>
>> Banderillas  or pinchos or gildas - small skewers of tidbits of marinated
>> fish, vegetables, olives and the like.  Canapes with various savory spreads
>> on bread.  Empanadas or bite sized empanadillas filled with tuna, or chicken
>> or spinach or spicy meat with raisins, spinach and pear in puff pastry,
>> chorizo in puff pastry, scallop pie
>>
>> Asparagus with romesco sauce, red onion and orange salad, red peppers
>> stuffed with tuna
>> sliced serrano ham, anchovies in vinegar, sardine escabeche chorizo filled
>> dates in bacon, marinated red peppers, grilled vetables, flavored almonds,
>> various cheese and olives, good bread, melon or other fruit
>>
>> Let me know if you want recipes for any of these
>>
>> Ranvaig
>>
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>>      
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