So what’s a pintxo anyway.
I don’t know if I have every told you this story, so if I have just skip over this part. Years ago (1997) when my oldest graduated from University of Texas he moved to Spain for 5 months to learn to speak Spanish a little better. Well while there, one night he called and said he was on his way to a tapas bar. I knew what a tapas was because I had read about them even though I had not gone to a tapas bar yet. Anyway, long story short, I thought he said “topless bar” but then once he started talking about it I knew what he meant.
Many years later when we went to Spain, we ate at nothing but tapas bars in Seville because small plate appetizers are one of our favorite ways to eat –I just want several. So recently my son and his wife Missy returned from San Sebastian, Spain (trip for her 40th birthday) and they ate at some wonderful places. I received pictures almost daily of some of the pintxos they were feasting on.
I finally found some sugar cane and wanted to use it.
I’ve always wanted to make something on a sugar cane skewer and now I have. And now that I have I may just save it for drink skewers. This recipe would have been much faster using ordinary wooden skewers. That said, don’t worry about looking for sugar cane, just get out those long pics.
Many years ago before using the internet, I use to look up newspaper food pages (usually on a Wednesday or Thursday) to see what foods were popular (I guess now we would say “trending”) in that area. The Courier-Journal in Louisville’s food pages can still be accessed. If you have time, try typing in some of your favorite city’s newspapers. The Citizen-Times in Asheville offers a 30 day free look. The Post and Courier from Charleston has free access to their recipes. If you want to see what’s happening on the other side of the US (from me anyway) Napa Valley Register offers free access too.
I just read an article about what was the favorite foods from each state. Results were crazy. In almost all states, by far, the winning type of food was pizza. Of course, Texas had Mexican food winning out as did Colorado and California. Hawaii’s favorite food was bakery items.
Beautiful, spicy, crunchy little appetizer for your next get together OR just because you want to make something new.
If you look at my appetizer index you will see that appetizers are probably my favorite things to cook/bake/make. I love little tidbits of food. You can graze on a table of appetizer and not feel overly stuffed. Plus, they are usually cute and interesting little pieces of food. And, I love anything made with shrimp.
Cocktail parties were always my favorite type of party to cater and I always prepared some of my all-time favorites. My Parmesan Bacon Wraps (we always referred to as a “heart attack” on a cracker) were sooo good and everyone loved them. Once someone referred to my Parmesan Shrimp Toast as sex on a cracker (have no idea how he came up with that description). Over 11,000 people have looked at that recipe. This little Avocado Bacon Sandwich is one of my favorite tea sandwiches and is perfect with a pot of Walnut Green tea.
I feel like my taste have changed over the years. I haven’t done those bacon wraps in a couple of years and I love appetizers that are a little more on the fussy side rather than making a big batch of dip or something I just dump in a pan. Back in the 70’s I had a friend (still a friend – hi Sally) who said she didn’t like sharing a particular appetizer recipe because she didn’t want to see it at someone else’s dinner party. After we moved away from each other, she did share the recipe. I never shared recipes when I catered for the same reason; but when I quit catering that was the point of this blog and that was (is) to share some of my favorite old and new recipes.