space to think

the horror vacui

Tapas

Friday night I had one of my dearest girlfriends over.  At her suggestion, we made tapas!  We made Stuffed Peppers from her Tapas recipe book and then we threw in a Bobby Flay recipe – Scallops with Avacado Corn relish.

Stuffed Peppers:

 Begin cooking 2/3 cup of brown rice.  Saute two small onions for three minutes.  Add 2 cloves garlic minced for about 2 minutes, seasoning with salt and pepper.  Combine cooked rice, sauted onions and garlic and add about 3 TBL of fresh chopped Parsley and a few shakes of red pepper flakes.  You can add raisins, chopped dried apricots, and prolly any other dried fruit you wanted… but we didnt.  Do however add about 1/2 cup of tomato paste AND almost the same amount of chicken broth and stir/smash/stir until combined beautifully.  We then added parmasean cheese.

Cut the tops of three bell peppers – the more colorful the better!  Stuff the rice mixture to the rim, and place the tops back on securing down with toothpicks.  Roast in a 400 degree oven for about 30 minutes. 

I won’t even try to re-do a Bobby Flay recipe – that’s just hypocrisy!  I will however note what I did differently.  I pasted it below from Food Network.com.

Avocado-Corn Relish:
2 Haas avocado, peeled, pitted and coarsely chopped
1 cup roasted corn kernels
3 tablespoons finely diced red onion
1/4 cup coarsely chopped cilantro
1/4 cup fresh lime juice
2 tablespoons sour cream
Salt and freshly ground pepper
Directions
Combine all ingredients in bowl and season with salt and pepper to taste.
12 sea scallops
Olive oil
Salt and freshly ground pepper
1 bag baked or fried flour tortilla chips
1/4 cup finely chopped parsely
Preheat grill. Brush scallops with oil and season with salt and pepper to taste. Grill the scallops for 2 minutes on each side. Arrange tortillas on a serving platter, top each with a layer of relish and 1 scallop. Garnish with parsley.

** I did not use sour cream in my avacado relish. 

** I did not add parsley to the scallops, and I actually cooked them in my skillet on the stove top.  Yes I”m sorry I didnt feel like walking down the deck stairs to fire up the grill.  Sue me.

** For the tortillas, I bought a package of chalupas shells – the flat, already crips tacos essentially.

The stuffed peppers go well with a bottle of Cab Sav, and the scallops go great with a Prosecco.  Yes we drank both bottles.  It was a wonderful night.  :-)  How else were we supposed to spend the time waiting for the government to shut down??

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space to think

the horror vacui

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