Aperitivos Picantes – Spicy Appetizers

Sweet & Spicy chicken wings

Mix 2 lb chicken wings in a large bowl with 4 tbsp Sweet & Spicy BBQ sauce, 2 tbsp peperoncini olive oil, 2 cloves of garlic (cut into large pieces) and pepper. Let marinate at least 30 min. Grill the chicken wings for about 25 minutes. Add 1 bell pepper (cut into large strips) for the last 5 minutes. Serve with Sweet & Spicy BBQ sauce.

Aceitunas calientes – Spicy Olives
Allow 2 tsp Miscuglio to soak in a dish with 1 tbsp hot water. Stir well and add 1 tbsp olio di oliva onion. Let one jar of Bonsecco olives drain and place them on a piece of aluminum foil, folded into a small package. Add the spice mix, an extra tbsp of olio di oliva onion and 1 shallot (cut into large pieces). Mix well and fold the package until closed. Let marinate at least 30 min. Put in the oven (200 º C) or on the BBQ for 20 to 30 minutes.

Albóndigas Bravas – Spicy Meatballs
Soak 2-3 tbsp Patatas Bravas in 2 tablespoons hot water. Mix 1 lb minced beef, 1 egg, 4 Tbsp breadcrumbs and Patatas Bravas. Roll small balls of minced meat and pan fry them until nicely brown on all sides. Serve with Devils mustard.

Funghi  e pane ripieni
Soak 6 tsp Bruschetta con olive in 6 tsp hot water. Mix ¾ cup soft butter with the soaked Bruschetta. Fill ½ lb mushrooms with a spoonful of butter, sprinkle with some grated cheese. Bake 15 to 20 minutes in the oven (400 º F) or on the grill. Make notches in a baguette and fill with herb butter. Wrap the bread in aluminum foil and bake for 10 minutes in the oven (400 º F), open the foil and bake for another 5 minutes.

Louisiana popcorn
Heat a small layer of grape seed oil in a pan. Cover the bottom with popcorn. Cover with a lid. Shake the pan occasionally while popping until nothing is popping anymore. Sprinkle with rub Louisiana to taste.

Preparation time 1 hour.  Serves 8 - 10

Pinchos de Gambas – Spanish Shrimp Skewers

Ingredients:

½ to ¾ lb large shrimp
3 Tbsp salsa mojo verde
1 grapefruit
1 bunch of spring onions
2 ripe avocado
lemon juice
Himalayan salt plate
skewers

Preparation:

Heat the salt plate on the grill according to the package instructions.  Cut the grapefruit in half, squeeze the juice out of one quarter and cut the rest into wedges.  Mix the salsa mojo verde with 3 tbsp of the grapefruit juice.  Cut 1 spring onion into rings and add to the mixture.  Pour the marinade over the shrimp, add the remaining spring onions and let stand for 20 minutes or more.  Thread the shrimp onto the skewers.  Halve the avocados and remove the pit.  Sprinkle immediately with lemon juice to prevent discoloration and coat with marinade.  Grill the avocados on a hot grill with the skin side up for about 4 minutes.  At the same time grill a few slices of grapefruit, turning after 2 minutes.  When the salt plate is thoroughly hot, place the spring onion on it for a minute and then add the shrimp cooking on each side for 30 seconds or until cooked through.  Serve the skewers with the grilled avocado and grapefruit.

Tip: These skewers pair well with a salad with lemon olive oil.  Preparation time 40 minutes.  Serves 4 

Carne de Sevilla - Grilled Spanish Steak

1 – 1 ½ lb steak
2 Tbsp Saveurade Sevilla
4 ears of corn
Spanish EVOO
2 tsp smoked olive oil or smoked grapeseed oil
½ lb cherry tomatoes on the vine
1 red onion, sliced
Himalayan salt plate

Preparation:

Heat the salt plate on the grill according to package instructions.  Cut the steak into think slices, about ½ inch.  Coat both sides of the meat with the Saveurade Sevilla.  Allow to marinate in the refrigerator until ready to use.  Let the meat return to room temperature before grilling.  Clean the corn and boil 10 to 15 minutes.  Brush the corn, onion and tomatoes with the Spanish EVOO just before grilling.  When the salt plate is hot, grill the corn for 5 minutes, turning occasionally.  Place the tomatoes and onion on the salt plate and cook for 5 minutes.  Finally, add the meat to the salt plate and cook 1 – 2 minutes on each side for medium temperature.  For well done, cook several minutes longer.  Sprinkle the meat and vegetables with a few drops of smoked oil before serving.  Preparation time 30 minutes.  Serves 4


*to substitute the Saveurade Sevilla make a thick sauce with white wine, tomato, onion and peppers.