This tapa unites two assertive flavors: red pepper and goat cheese. Together the combination is dynamite. I regret I cannot cite the lady I watched make these on “Diners, Drive-Ins and Dives.” After trying several different search terms I came up empty. We had a marathon viewing session so I’m not even sure where the restaurant was located! If anyone knows, please drop me a line in the comments. This recipe from Alice Waters uses similar ingredients so I used that as my starting point.
Trust me, these live up to their name. Another winning recipe, found on Pinterest. Read More→
I wish I had a bean pot. Beans are almost a necessity when trying to reduce the amount of meat in one’s diet. Their value probably accounts for their prominence in the rustic fare often referred to as “peasant food.” We cook up a pot on a regular basis. We also have a few cans of beans in the pantry for nights when we’re in the mood for something beany in a hurry. There are so many types of beans available it’s difficult to get into a rut. Don’t fear the digestive effects of “the musical fruit,” they will dissipate “the more you eat” them.
Rick and I are fortunate to live in an area where seafood is abundant and cooking it is an art form. Most families have their own recipes for a wide variety of crab, fish and shrimp dishes. This creates a conundrum for those of us on Delmarva. Most of us can prepare better seafood than all but the very best seafood restaurants. Nevertheless if you don’t want to cook your own, and don’t want to spend a lot of money, there are numerous seafood markets that will sell prepared seafood.
The Great Machipongo Clam Shack is one of those places. Currently located in Nassawadox on Virginia’s Eastern Shore, the Great Machipongo Clam Shack was originally a literal shack on the side of the road just down the way from the new location in — you guessed it — Machipongo, Virginia. They sold fresh, mostly local, seafood and had a small kitchen where they would prepare soups and sandwiches. Eventually they moved to a larger establishment and expanded their menu.
My first encounter with their seafood cakes was in their original location. We had been working down in Virginia and stopped by on the way home for a bite to eat. What a wonder this thing was! Crispy on the outside, creamy on the inside. It contained bits of fish, crab, scallop and shrimp formed into a patty and pan fried, then served on a toasted bun. I seem to recall they were called something else, (Cobb Island Cakes, perhaps?) but the restaurant offers two of these seafood cakes now: Bayside with all four ingredients I remember from my original sandwich, and Seaside with fish, scallops and shrimp.
This week’s tapas is simple and quick– jamón wrapped asparagus with a lemon vinaigrette. Jamón is a dry cured ham that is widely consumed in Spain. It is often served on a platter with some bread and olives. (Which is, I suppose, even simpler and quicker than today’s tapas but anyway…).
