I came up with this recipe when I was thinking of a dish with crispy-fried bacon (made from fatty pork belly). The crispy-fried bacon brings out the lovely flavor of the baby scallops, and they turned into a delicious appetizer. This is an easy recipe that you can make in just 10 minutes.1) Regarding the baby scallops, the smallest ones that are available from early autumn to early spring (fresh ones are tastier) are the best.2) Use fatty pork belly bacon to make crispy-fried bacon. (You have to choose it carefully as most of the bacon rashers you can find in Japan are made from lean pork leg meat.3 )You can brown the scallops nicely if you dust them with flour. Recipe by mumusagi

Spanish Tapas are very well known around the world.The original Tapas were made out of bread and Spanish Sausage (chorizo) or Ibérico Ham. They were used to put on top of a cup of wine, that’s where the name comes from (the word “Tapa” means “Lid” or “Cover”). However, nowadays there are a lot of options.The idea of this recipe is to create your own. You can mix your favorite ingredients and they make a great “self service” appetizer.We hope you enjoy our Tapas!

Because the only way for my family and me to travel this year is through food, I decided to take us on a trip to sunny Spain for dinner. I've never posted 2-for-1 recipes before, but did in this case because you never order just one tapa at a restaurant. Plus, they're both really quick and easy to prepare, not to mention delicious. Salud!

MY VERSIONLIGHT AND REFRESHING JUICY TOMATOVEGAN SPANISH APPETIZERINSPIRED BY JOSE ANDREALOVING IT

Slice Yukon Potatoes in half lengthwise horizontally, cover the bottom of a large cast iron pan with the halves, single layer, four or five potatoes will cover the bottom.Yukon potatoes are 3” long and 2” thick. Perfect to cut in 1” square chunks, 6 per potato. They must fit in a single layer in your cast iron pan, to be oven baked to perfection in 30 minutes. Crispy crunchy on the outside, soft on the inside.

Instead of natural manzanita charcoal, I made an oak wood fire in my grill and followed the recipe from cook pad chef Silvia using her ilFornino recipe to grill large scampi for guests.It just happens that my home built stainless steel grill has a 10” wide side door, a chimney and a flat cooking surface, so I built an oak wood fire in the back of the grill and slid a 9” cast iron pan with marinated scampi in the front when the temperature was up to 550F degrees. Thank you, Silvia.

Spanish chorizos are different from Latin American chorizos.Small fried Spanish chorizo sausage appetizers to be served cold with cheeses, olives, and other snacks. My tapas recipes go back to the 1980’s Spanish cookbook from Penelope Casas, with modifications. She used to call these miniature sausages chorisitos.#GoldenApron23

A gallon of rich full goat milk makes up to 2 pounds of goat cheese. I make 2 cheese wheels, bake them fresh for dessert.The baked goat cheese turns into delicious snacks when carmelized with honey, nuts, sunflower seeds and carmelized apple pieces.Served as wedges on tapas plates for snacks.

I love this dish served in Spanish bars, so I tried making it myself.Fry them in a large amount of oil. Tilt the frying pan to scoop the oil and drizzle it over the mushrooms. Be careful of spattering oil!Since the cured ham is already salted, you only need to add a small amount to season. Recipe by Mayugari-ta

We collect acorns as pig food and raise our own piggies and cure our own hams: parma, prosciutto, serano, and smithfield, airdry till salty and tasty, then shave it thin, 1/16” or thinner.Croquettes are made with shaved ham, fried with flour in olive oil, milk and chicken broth added, with eggs and spices to make bechamel sauce, rolled in flour and bread crumbs.

We get our calamari frozen here, and like to make tapas with them, which is a bit tricky because they cannot be too wet or soggy when served spanish style, so we use two hot skillets instead of one, and transfer the rings and tentacles from the wet one to the dry one.

This cured beef is a popular breakfast meal in the Philippines usually served with garlic fried rice (sinangag) and eggs (itlog) fried sunny side up, forming the portmanteau tapsilog. The marinade is normally heavily laden with garlic, but I have as usual omitted that here. Add 3–5 cloves of minced garlic if you prefer. 🇵🇭🐄🥩🌄