Friday, December 25, 2009

Christmas Eve Tapas

This year we decided to depart from all of the traditional Christmas Eve menus and have a tapas night. The menu was created by my son Justin.

White Sangria

Cooked Jumbo Shrimp with Tomato and Pepper Dip
Roasted Aspargus
Chicken Wings
Stuffed Baby Portabellas*
Beer Marinated Grilled Flank Steak

*This was a substitution for Broiled Figs. No fresh figs available in Omaha in December!

White Sangria

1 750 ml bottle of Chardonnay or Sauvignon Blanc
1/4 cup superfine sugar
1/4 cup brandy
4 -5 slices of lemon
4 -5 slices of lime
1 peach sliced
12 - 18 seedless grapes
Club Soda

1.In a large pitcher or other container, combine the wine and sugar. Stir until the sugar dissolves. Add the remaining ingredients, excluding the club soda, and mix well.
2.Place the pitcher in the refrigerator and let the sangria sit for at least 1 hour (and up to 4 hours). The sangria will sweeten with time, so the longer it sits, the better.
3.Just before serving, stir in the club soda and ice cubes.

Cooked Jumbo Shrimp With Tomato and Pepper Dip

1 pound cooked jumbo shrimp, shelled
1 clove garlic, pressed
2 Tbsp. chopped onions
1/2 can crushed tomatoes
3 Tbsp. chopped red bell pepper
1 Tbsp. chopped fresh cilantro
1 Tbsp. red wine vinegar
1/2 tsp. tabasco sauce
1/2 cup olive oil
Salt and pepper to taste

In a food processor combine all the ingredients except the olive oil and shrimp. Blend until smooth. Add the olive oil in a thin stream and blend further until smooth. Put mixture in large bowl. Chill for at least one hour. Chill the shrimp on a platter.

Serve the dip and shrimp cold.

Beer Marinated Grilled Flank Steak

2 pounds flank steak
1 (12-ounce) bottle Guinness draught
1 yellow onion, chopped
1 garlic clove, chopped
3 jalapeƱo peppers, seeded and chopped
Salt and pepper to taste
Combine Guinness, onion, garlic, and peppers in a zipper-locking plastic bag with beef. Marinate 6 to 8 hours in refrigerator.
Remove steak; discard marinade and season with salt and pepper. Grill over medium-high heat to desired doneness.
Let steak rest 4 to 5 minutes; slice across grain and serve.

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