Subj : 6/20 World Tapas Day - 2
To   : All
From : Dave Drum
Date : Thu Jun 19 2025 02:05 pm

 FOR THE PINOT NOIR MUSHROOMS: Melt the butter in a
 medium frying pan. Add the garlic and mushrooms and
 saute for 3 minutes. Add the pinot noir, stock and thyme
 and simmer gently for 15 minutes, or until the liquid is
 absorbed and the mushrooms are tender. Serve at room
 temperature, topped with the extra thyme sprigs.

 RECIPE FROM: https://www.lifestylefood.com.au

 Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

     Title: Pintxos (Basque Style Tapas)
Categories: Breads, Seafood, Cheese, Vegetables
     Yield: 8 servings

     2    French baguettes; 2"
          - diameter, sliced 1" thick
    27 sm Wooden skewers or
          - toothpicks

MMMMM-------------------SMOKED SALMON PINXTOS------------------------
     4 oz Pkg Lox-style smoked salmon
     3 lg Hard boiled eggs; sliced

MMMMM-----------------ROASTED RED PEPPER PINXTOS----------------------
     8 oz Tuna; packed in water
     2    Red peppers; in 1/3rds,
          - seeded
     9    Spanish olives

MMMMM-----------------MANCHEGO & ROASTED TOMATO----------------------
     3 oz Manchego cheese; sliced
     9    Cherry tomatoes
     1 ts Olive oil
   1/8 ts Salt

 Set your oven @ 400F.

 To roast the red peppers and cherry tomatoes, toss the
 pepper halves and tomatoes with 1 tsp olive oil and 1/8
 tsp salt. Place the veggies on a aluminum foil lined
 baking sheet and roast for 15 minutes, or until soft and
 slightly charred. Remove from the oven and let cool.

 While the veggies are roasting, prepare your other
 ingredients and start assembling the salmon pinxtos by
 placing a hard boiled egg slice on top of a slice of
 baguette and topping the egg with a roll of lox. Use a
 wooden skewer to hold the ingredients in place.

 When the peppers have cooled slightly, cut the pieces so
 they will fit nicely on top of a baguette slice. Place a
 bit of tuna over the roasted pepper and top it off with
 an olive. These really need the skewer to make sure
 everything stays put!

 Once the tomatoes have cooled place a tomato on top of a
 slice of Manchego cheese on a baguette slice. Secure the
 tomatoes in place with a skewer.

 Serve the pinxtos immediately with glasses of South
 France wine!

 Yield: 27 pinxtos

 RECIPE FROM: https://www.curiouscuisiniere.com

 Uncle Dirty Dave's Archives

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... The tip you now leave for lunch would have bought you one 20 years ago
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