This week at school we had an opportunity to sit in on the first visiting chef series at JCCC. The Charming Chef Michael Smith was talking about Tapas and demoing several recipes. His life experiences and travels were inspiring! Some of his favorite foods are not any of mine like roasted rabbit brains and blood sausage just to name a couple.
He gave all the recipes that he made that night. My favorite was Chickpea Salad 'Pinotxo' StyleMakes 4 quarts
1 quart cooked chickpeas
1/3 cup white raisins-soaked in water for 20 min-then chopped
1 piece Morcilla sausage-peeled and minced
1 whole onion-fine diced and sauteed 1 min
1/4 cup toasted pistachios- rough chopped
1/4 cup olive oil
1/4 cup Sherry Vinegar
Salt and Pepper
1 quart cooked chickpeas
1/3 cup white raisins-soaked in water for 20 min-then chopped
1 piece Morcilla sausage-peeled and minced
1 whole onion-fine diced and sauteed 1 min
1/4 cup toasted pistachios- rough chopped
1/4 cup olive oil
1/4 cup Sherry Vinegar
Salt and Pepper
Method
cook chickpeas in salted water until soft 3-4 hours.Mix all remaining ingredients together.Adjust acidity and salt and pepper.
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