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Mango Ceviche
Ceviche is a Peruvian dish that is usually made with rocoto peppers. Since rocoto peppers are difficult to obtain outside of Peru, jalapeno peppers are an adequate substitute. Excellent as dip for tortilla chips. Excellent served in any option with blackened fish (i.e. ahi tuna), blackened chicken, or char-grilled steak.
Mahi Mahi Ceviche
This mahi mahi ceviche requires a little bit of knife work, but when you consider the seasonal advantage of not using the stove, and just how tasty this really is, I think it's all worthwhile. You can also use shrimp, scallops, swordfish, and snapper.
Chorizo Stuffed Poblano Peppers
Delicious and easy! Poblanos and chorizo seemed like a logical choice for kicking stuffed peppers up a notch. We were amazed by how well these turned out. Give them a try! Recipe could easily be doubled or tripled as needed.
Deep-Fried Camembert and Cranberry Sauce
Easy, fast, entree-style meal that impresses everyone.
Tofu and Rice Stuffed Peppers
Italian style stuffed bell peppers for the vegetarian (can easily be prepared vegan). Even my meat-eating husband loved these.
Antipasto on a Stick
This make-ahead antipasto appetizer is quick to make, interesting to look at, and fun to eat. An all-time party favorite!
Captain Duarte's Salt Cod Cakes
Based on my father-in-law's recipe, these fish cakes use salt cod. Trust me; it is worth the effort to find salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor in this salt cod recipe. Who knows fish better than a Portuguese fishing captain? Even Emeril would be proud! Serve with a good tartar sauce.
Avocado and Tuna Tapas
Living in Spain I have come across a literal plethora of tapas. This tuna stuffed avocado is a light, healthy dish that goes best with crisp white wines and crunchy bread. This recipe is great for experimenting with a variety of different vegetables, spices, and kinds of vinegar.
Chilean-Style Sopaipillas
This is a traditional Chilean snack or appetizer made with tender squash that's added to the dough. It's eaten during wintertime, especially when it rains. It is typical to arrive home after walking through the rainy streets of Santiago and sit down to have a cup of tea and eat a couple of sopaipillas. You can also eat ones sold by street vendors, but they usually don't taste as good as homemade ones.
Sun-Dried Tomato Tapenade
A delicious take on the usual sun-dried tomato tapenade but don't be tempted to use California sundried tomatoes because they are too sweet. I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
Chickpeas and Chorizo
Chickpea chorizo is a popular Spanish dish served as tapas — and sometimes as a full stew. This recipe includes potatoes to make the dish heartier. Serve with a citrus and fennel salad and some crusty bread for a complete meal. I like to leave the garlic cloves whole and spread them on bread during the meal. If you don't care to do this, reduce the amount of garlic and chop before adding with the sherry.
Tortilla Española
I make this Spanish tortilla recipe all the time at home. My boyfriend's family is Spanish, and he loves this dish. It's easy to prepare and always a crowd-pleaser. Traditionally, this dish uses only onions, potatoes, and egg; however, I like to add a little green, either parsley or chives.
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