For His Master's Veneration: 2 for Tapas

Hope you enjoyed the tapas recipe! Master wants more for snacks over the holiday! Here are two that are easy and unique for your guests. slave always strives to offer simple ways for your cooking to shine even if you never cooked before. Here is authentic Spanish flavor made easy.

Spanish cookbooks seldom use modern short cuts like are offered here. How much easier it is to buy tator tots instead of boiling potatoes in vinegar and then deep fat frying! Go for the taste, that's the purpose.

Patatas

1 pkg frozen tator tots

2 tsp paprika

1 tsp garlic powder

½ tsp cayenne pepper

Pre heat oven and line a baking sheet with foil, spray lightly.

In a small bowl mix the paprika, garlic and cayenne pepper.

Spread the tator tots across the pan and sprinkle the seasonings equally over top. Bake according to directions.

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Salsa Brava

Patatas bravas are served with two sauces: allioli and brava sauce, which is red and spicy

Ingredients:

½ Onion, medium size, finely chopped;

2 garlic cloves finely chopped

1 teaspoon paprika

3 teaspoons cayenne pepper

½ can diced tomatoes

1 teaspoons vinegar

1 teaspoons sugar

1/2 teaspoon salt

fair dash olive oil to sautee the onion

Directions:

Gently sautee the onion and garlic in the olive oil, on slow heat so the onion gets tender and caramelized without burning.

Add paprika and cayenne pepper, allow to sautee as well.

Add tomato, allow to get to boiling point on low to medium heart. Insert an immersion blender on slow speed and blend leaving tomatoes still chunky. Stir in the vinegar, sugar and salt, mix well with a spoon.

Serve in a bowl along with the potatoes and Aioli as dipping sauces.

Ingredients Aioli

4 cloves garlic, minced
2 egg yolks
½ cup extra virgin olive oil (Chilled)
½ cup corn oil

2 teaspoons lemon juice
salt to taste
ground white pepper to taste

Measure out and CHILL the oils first in the fridge for a couple of hours.

Place the chilled oils in a 2-cup measuring cup or similar.
Insert two cut up cloves of garlic and two egg yolks.
Insert your immersion blender and, starting with the tip at the bottom of the container, begin to to blend the mixture. Add the lemon juice at the end of blending and it smoothed it out to a nice consistency. In less than a minute you should have a nice aioli.

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Huevos Endiablados

Spanish deviled eggs made with tuna and spices.

Ingredients:

6 hard boiled eggs

1 can packed tuna

2 Tbs red onion

1.5 Tbs mayonnaise

1 Tbs mustard

1 tsp garlic

½ tsp paprika

¼ tsp salt

Directions:

Boil the eggs, peel and chill. Cut in half and remove the yolks to a bowl. Mash the yolks with onion, mustard, garlic, paprika and salt.

Drain the tuna well. Flake this into the yolk mixture and place in plastic zipper bag, seal. Cut a tiny corner off and use this to “pipe” the mixture into the egg halves. Lightly dust with cayenne pepper.