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I'm thinking about doing a montaditos dinner @ my house

http://www.radioactiva.cl/file...s-100-montaditos.jpg

they're basically like mixed tapas on top of a piece of carb.

Looking for suggestions for base ingredients so I can prep and guests can build / try out different kinds of mixings.

What say you guys?

One that I quite like is
Greek Yogurt, Smoked Salmon, topped with honey and dill.

There's a classic jamon with roasted red bell peppers and olives.
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quote:
Originally posted by DoubleD:
quote:
Originally posted by g-man:
quote:
Originally posted by DoubleD:
Why do you need to dry cure a roast beef? I thought you had some prime cut in the freezer?


you get the flavor from dry curing it.

Ask VinT!

I was there! It was great, but I think you can get a similar result without the cure. Great beef is great beef.


the dry curing also ages the beef!
Some sort of slightly spicy tomato sauce or "chutney" atop a piece of cooled, grilled polenta (or, instead of tomato chutney, a mix of chopped, sautéed mushrooms).

Make a thin quiche, cool, and cut into the appropriate size, serve with a dollop of herb crème fraiche on top.

Some sort of plain crostini with a light Dungeness crab "salad" served on top (think lots of crab, a touch of mayo, chive, S&P).
Last edited by BRR
quote:
Originally posted by BRR:
Some sort of slightly spicy tomato sauce or "chutney" atop a piece of cooled, grilled polenta (or, instead of tomato chutney, a mix of chopped, sautéed mushrooms).

Make a thin quiche, cool, and cut into the appropriate size, serve with a dollop of herb crème fraiche on top.

Some sort of plain crostini with a light Dungeness crab "salad" served on top (think lots of crab, a touch of mayo, chive, S&P).


i lke the quiche idea..

you have a recipe for a tomato chutney you like?
A great source for Iberico, Bellota & other goodies: Hamlovers
Chorizo is a tasty meat to top a cracker or slice of baguette. The same goes for Manchego with honey.
Smoked paprika on anything. Penzy's has a good one.
White figs in a balsamic reduction (I've got a recipe somewhere).
Maybe a polenta base or even whit grits for your carb. Pretty versatile accompaniment.
So many possibilities. But what about the wines?
quote:
Originally posted by Primordialsoup:
A great source for Iberico, Bellota & other goodies: Hamlovers
Chorizo is a tasty meat to top a cracker or slice of baguette. The same goes for Manchego with honey.
Smoked paprika on anything. Penzy's has a good one.
White figs in a balsamic reduction (I've got a recipe somewhere).
Maybe a polenta base or even whit grits for your carb. Pretty versatile accompaniment.
So many possibilities. But what about the wines?

I like the way you think.

I'd add that breassola, fontina, and watercress makes a delightful pairing.
quote:
Originally posted by g-man:
quote:
Originally posted by BRR:
Some sort of slightly spicy tomato sauce or "chutney" atop a piece of cooled, grilled polenta (or, instead of tomato chutney, a mix of chopped, sautéed mushrooms).

Make a thin quiche, cool, and cut into the appropriate size, serve with a dollop of herb crème fraiche on top.

Some sort of plain crostini with a light Dungeness crab "salad" served on top (think lots of crab, a touch of mayo, chive, S&P).


i lke the quiche idea..

you have a recipe for a tomato chutney you like?

I typically just did a slightly chunkier, more reduced version of my standard marinara, added a little extra chili, and let it cool overnight.
quote:
Originally posted by DoubleD:
Maybe Food and Wine Expert can chime in here. Big Grin


This is a very simple menu idea, the word, montadito, translates to a form of simplicity Roll Eyes. I am certain, G-Man, has the ability, absolutely, to devise his own menu, with ease, and without the help of the forum, or my professional advice. However, with a team effort, something sublime could arise!

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