Our Tapas Feast – the preparation

Christie and I sat down and picked out the recipes that we’re going to make.  Then we divided the shopping list and have all of our ingredients.  I made a chart of everything we’re making (11 items) and prep time, cooking time and cooking location (ie. stovetop or oven) so we can coordinate.  We’ll probably do 3 – 4 waves of food.  The key here is that we’re not making large quantities of anything (does that sound like a great rationalization or what!)  🙂

I did make two of the things last night – Mussels Vinaigrette and the marinade for Chicken Kabobs.  I’ve made the mussels before – they are easy and delicious and good for entertaining as they should actually be prepared the night before so they are ready when company comes.  The kabobs are also good company fare as they marinate overnight and then just need to be broiled or grilled.

Mussels Vinaigrette

  • 1/2 cup olive oil
  • 3 TB red wine vinegar
  • 1 tsp capers
  • 1 TB finely chopped onion
  • 1 TB finely chopped pimiento
  • 1 TB finely chopped parsley
  • Salt and pepper to taste
  • 2 dozen mussels
  • 1/2 lemon sliced

Combine oil and vinegar with capers, onion, pimiento, parsley, salt and pepper and whisk well. 

Scrub mussels well and discard any mussels that will not close.  Put water in a pan with sliced lemons.  Boil and cook mussels, removing the mussels as they open with a slotted spoon.  When mussels are cool enough to handle, remove the mussel meat from the shells and mix with vinaigrette.  Refrigerate overnight.

If you wish, mussels can be served in cleaned mussel shells – I find this to be somewhat of a pain so am serving the mussels out of a beautiful new oyster plate that we got for Christmas!

Chicken Kabobs

  • 1 boneless, skinless chicken breast cut into cubes
  • 3 TB olive oil
  • Juice of 1 lemon
  • 2 garlic cloves, minced
  • 1 1/2 tsp cumin
  • 1 tsp ground coriander
  • 1 tsp paprika
  • 1/4 tsp cinnamon
  • 1/2 tsp oregano

Whisk together all ingredients in a small bowl or measuring cup.  Pour over chicken and marinate 8 hours or overnight.  When ready to cook, drain and reserve marinade and thread chicken cubes on metal or wooden skewers (if using wooden skewers, soak them in water for 30 minutes first).  Grill or broil kabobs, turning regularly and brushing with reserved marinade (10 – 15 minutes or until chicken is done).  Serve hot.

About emenuplan
I love to cook and love to eat. I work full time and have a family so managing good meals during the week requires organization. I'm hoping to share my weekly menu plans and recipes to make things a little easier for those who want to follow along.

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