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Mushroom & Bacon Skewers
(TAPA DE CHAMPIÑONES Y TOCINO)
1 tablespoon olive oil
12- 1/2 inch cubes of slab bacon
12 small mushroom caps, cleaned
skewers (or toothpicks)
Directions:
Heat oil in the tapas pan until very hot. Add the bacon and mushrooms and
stir fry just until mushroom caps soften and bacon is crisp. Drain oil from
pan. Serve immediately in tapas pan. Spear bacon cubes and mushroom
caps as desired.
Fried Salted Almonds
(ALMENDRAS FRITAS)
Oil for Frying
4 ounces blanched whole almonds
Coarse Salt
Directions:
In a tapas pan, heat the oil about 1/2 Inch deep. Fry the almonds until they
appear a light golden brown color. Drain and sprinkle with coarse salt.
Tuna Tostada
(TOSTADA DE ATUN)
Serves 6
Oil for frying
16 One quarter inch slices, long crusty loaf bread
1 seven ounce can of light meat tuna, flaked
4 tablespoons mayonnaise
1 hard boiled egg, sliced
Dill pickles- sliced lengthwise for garnish
Directions:
Heat the oil approx 1/4 inch deep in the tapas pan and fry the bread slices
quickly until golden, adding more oil as necessary. Remove from oil and
drain on paper towels. In a bowl, combine tuna, vinegar, onion, salt and
mayonnaise. Pile mixture onto fried bread slices and serve the egg slices
over the top. Garnish plate with pickles.
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