Author: Dana & Nancy

From Tapas by Penelope Casas

Serves 4-6 (makes 12)

1 small avocado
Mayonnaise, preferably homemade
2 oz. smoked fish, such as salmon
parsley for garnish

Beginning at each end of the avocado, make as many 1/8-inch slices as you can before reaching the pit. With a 1 1/2 – 1 3/4 inch cookie cutter, preferably with a scalloped edge, cut rounds from the center of the avocado slices. Dab each with about 1/2 teaspoon mayonnaise and place a piece of smoked fish, about the size of the avocado round, on top. Garnish with parsley.

From Tapas by Penelope Casas

Makes about 1 1/4 cups

1 egg plus 1 yolk
1/4 teaspoon Dijon-style mustard
1 teaspoon kosher or sea salt
2 tablespoons fresh lemon juice
1 cup extra-virgin olive oil, or a mixture of olive and another vegetable oil

Place in the bowl of a blender or processor the whole egg, egg yolk, mustard, salt, and lemon juice. Blend for a few seconds. With the motor running, pour in the oil very gradually and continue beating until thickened and silky.

From Tapas by Penelope Casas

Makes 4-6 servings

8 chicken wings or half a 3-pound chicekn, cut in tapas-size portions
4 tablespoons olive oil
8 large cloves garlic, peeled
1 tablespoon brandy
1/2 teaspoon flour
2 tablespoons dry white wine
2 tablespoons chicken broth
kosher or sea salt
1 tablespoon minced parsley
few strands saffron
3 peppercorns

Discard the wing tips and split the rest of the wings into two parts. Heat the oil in a skillet, add the wings and garlic cloves, and saute until the garlic is golden (remove the garlic as it is done and reserve in a mortar) and the chicken brown on all sides. Add the brandy and, standing well away, ignite, then sprinkle in the flour and stir in the wine, broth, and salt. Cover and simmer for 15 minutes.

In the mortar, make a paste of the garlic with the parsley, saffron, peppercorns and salt. Stir this mixture into the chicken, cover, and continue cooking for another 15 minutes.

May be prepared ahead.