CityViewNC.com
|
33
STORY AND PHOTOGRAPHY BY KATIE CRENSHAW
T
apas are Spanish derived small plates of food
served with drinks. ese small plates are meant
for unhurried tasting and sipping over great
conversation and camaraderie. e social inter-
action is equally as important as the food and
drinks prepared when tasting these small plates. Tapas are
so much of a part of the Spanish culture that they use a verb
called tapear which means to go from bar to bar for drinks
and eating tapas. e dishes can be any hot or cold food from
a couple of olives or a slice of cheese, to more complex plates
such as an empanada or paella. e tapas concept is to share
several small tastings to sample a bit of everything.
Let's take an entertaining inspiration from our beloved
Spaniards and forget making dinner reservations at a restau-
rant. Instead, stir up this Pomegranate Red Wine Sangria and
invite your friends over for Mussels with Sofrito, Moroccan-
Style Roasted Potatoes, Bacon Wrapped Dates Stuffed with
Manchego and Spanish Garlic Shrimp. Each of these lovely
tapas dishes are packed with earthy, rustic, bold flavors just
like you would find in Spain. Add in a plate of marinated ol-
ives, a couple of your favorite types of cheese, a fresh loaf of
hearty bread and you have yourself a party. Now is the time to
chill, relax, grab your fork in one hand and your wine glass in
the other. Eat a little of this and sip on a little of that. Laugh,
talk and listen. Take time to savor your food and enjoy good
company. ¡Salud!
Stuffed Bacon Wrapped Dates
Mussels with Sofrito
Moroccan-Style Roasted Potatoes
TAPA TIME!
Scrumptious
Spanish
Snacks
