Say Goodbye to Your Traditional Barbecue: In Tapas We Trust
Although it is fast approaching winter, we can’t help but think of the warmer months and what that entails. Especially barbecues. No matter what part of the world you are in, give your barbecue’s a flair by mixing a few of these Spanish tapas with your hamburgers, hot dogs, corn on the cob, french fries, and chilled beers. Here are nine ways you can switch up your American barbecue, and give it the special dazzle it deserves.
- Kick off your barbecue with stuffed piquillo peppers:
Stuff these small, Spanish peppers with goat cheese, chorizo, or manchego cheese (or all of it!) and lightly bake them. The combination of flavors sets off your palate for the barbecue.
2) Croquetas with fresh cuts, and a spicy aioli dipping sauce:
Never say no to the cheese ball. Instead of having chips and dips at your barbecue, have your guests dip their croquetas in a spicy aioli sauce. The simplest way to make an aioli is to mix a dollop of mayonnaise with hot smoked Spanish paprika, a squeeze of lemon, and minced garlic. Chop and mix some your favorite fresh cuts into the croquetas mixture and your guests are bound to fall in love with this cheesy delight.
3) Replace your french fries with patatas bravas:
Patatas bravas is an essential dish when it comes to tapas. Rather than frying the potatoes, these are baked slowly in the oven to create a crispy outer layer. Drizzle the cooked potatoes with a thick tomato aioli. Simply mix mayonnaise with tomato sauce, lemon and salt to make the aioli. Sprinkle some chives or scallions to give it an extra spark.
4) Add some piquillo and manchego to your burger:
Throw some piquillo peppers on the grill to make a sweet and spicy garnish for your burger. Place it directly on your burger, add a slice of manchego and let the goodness melt. A cheeseburger gone wild.
5) When in doubt, paella it out:
Paella, although is not the friendliest of finger-foods, is well suited alongside a dinner. The colors of a paella make it the quintessential summer dish — very fitting for a Spanish barbecue.
6) Chilled Sangria:
A classic pitcher of Spanish sangria includes oranges, limes, lemons, wine, and a kick of rum. Pair it with any of the appetizers above.
7) A Spanish flared barbecue would be nothing without melon and fresh cuts:
Using jamón ibérico or your preferred fresh cut with honeydew melon is a great way to wrap up a barbecue before dessert. The sweetness of the melon and the saltiness of acorn-fed jamon complement each other subtly.
8) Churros:
A Spanish themed evening requires churros. This fried-choux dessert can be adjusted to make churros of any size, allowing your barbecue to hold its tapas integrity all the way through to the end.
9) …con Chocolate:
The churro would be empty without it! Give each of your guests a cup of this Spanish hot chocolate to dip their churro into it.
Enjoy these ideas as you dream of warmer days.
