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A Thanksgiving Tapas Trio

November 08, 2018

Cantabrian anchovy with Basque cheese and fig butter - Donostia Foods

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The traditional Thanksgiving dishes we look forward to every year, turkey, that sweet potato thing with a pile of roasted marshmallows on top, anything not green beans, will always reign supreme. But, it's nice to mix things up a bit every year and introduce new dishes that broaden the holiday's dining options. Behold: three tapas that will assuredly delight most of the family (and get a small nod of acceptance from the rest).

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Donostia Foods Cantabrian Anchovy with Basque Cheese and Fig Butter

Cantabrian Anchovy with Basque Cheese & Fig Butter

Total Time: Basically, no minutes. Makes as many servings as the number of tiny toasts you have.

Ingredients

Directions

1. Combine all of the above, as pictured. Have fun with it. Yes, we're saying this is a one step tapa, which is perhaps debatable, but this is all free-wheeling, so just go with it.

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White Asparagus with Sauce Vierge

White Asparagus with Sauce Vierge

Total Time: Let's say seven minutes. Makes an appropriate number of servings.

Ingredients

Directions

1. Chop a few of the ingredients above, mix them all up, put them on the tiny toasts.

2. Learn more about sauce vierge, impress friends with your refined sauce knowledge.

3. In that pan mentioned in step two, add the perfect al dente pasta and clams and heat until you think, yeah, yeah I want to have dinner now. Squeeze the juice of the lemon all about and garnish with parsley and guindilla peppers. Enjoy.

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Chipirones Rellenos with Piquillo Pepper Sauce

Small Squid with Piquillo Pepper Sauce

Total Time: 10-15 minutes. Makes a serving or two, we'll say.

Ingredients

Directions

1. In a food processor or blender, combine piquillo peppers, sherry vinegar, and olive oil and blend until you've achieved the desired smoothness. Season as you wish.

2. Pan-fry the chipirones over medium heat in the oil from the tin itself until they become golden brown and undeniably appetizing.

3. The green bits of scallion and a squeeze of lemon will finish it off.

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