Patatas Bravas

The following recipe was made and shared at my Tapas party. You can read about the event and view links to the other recipes shared HERE.

Patatas Bravas
unpictured
shared at the event by Tricia
recipe from here

3 tablespoons of olive oil
4 large Russet potatoes, peeled, and cut to 1-inch cubes
2 tablespoons minced onion
2 cloves garlic, minced
Salt and freshly ground black pepper
1 1/2 tablespoons Spanish paprika
1/4 teaspoon Tabasco Sauce
1/4 teaspoon ground thyme
1/2 cup (4 fl. oz) Ketchup
1/2 cup (4 fl. oz) mayonnaise
Chopped parsley, to garnish
1 cup (8 fl. oz) olive oil, for frying

The brava sauce
In a saucepan, heat 3 tablespoons olive oil over medium heat. Add the onion and garlic and sauté until the onion is soft. Turn off the heat, and add the paprika, Tabasco sauce, and thyme, stirring well. Transfer to a bowl and add the ketchup and mayonnaise. Season with salt and pepper to taste. Set aside.

The potatoes
Sprinkle the potatoes lightly with salt and black pepper. In a large skillet fry the potatoes in 1 cup (8 fl. oz) olive oil until cooked through and golden-brown, stirring occasionally. (Take care when adding the potatoes to the saucepan because the oil will splatter due to the salt). Drain the potatoes on paper towels, check the seasoning, add more salt if necessary, and set it aside.

Getting it all together
Mix the potatoes with the sauce inmediately before serving to ensure that the potatos retain their crispness. Garnish with chopped parsley and serve warm.

Homemade Shrimp Cocktail Sauce

Here are the recipes for the appetizers I’m serving up 2 hours prior to the Thanksgiving buffet dinner. I figured I’d post the recipes now before the kitchen chaos begins…

Shrimp Cocktail Platter
w/Homemade Shrimp Cocktail Sauce

2 tablespoons horseradish cream
1 1/2 cup ketchup
1/2 tablespoon lemon juice
dash of black pepper

Combine all ingredients and chill.
Serve with cooked & chilled jumbo shrimp and a few slices of lemon.
**It’s best to make ahead to allow the flavors to meld.

Honey BBQ Sauce for Pork Ribs

Honey BBQ Sauce for Pork Ribs

1 cup honey
1 cup ketchup
1/2 cup soy sauce
1/4 white distilled vinegar
1 tablespoon prepared yellow mustard
1 tablespoon teaspoon paprika
1 tablespoon onion powder
1 tablespoon garlic powder
1 tablespoon kosher salt
1/2 teaspoon ground black pepper
1/2 tablespoon ground cumin
2-3 lbs pork ribs

In a medium bowl, combine all ingredients until well blended. Season your pork ribs and allow them to marinate in the BBQ sauce overnight. Grill or bake your ribs to your preference.