This one is a simple recipe, very handy when preparing a barbeque or a picnic party. Tomatoes here are used as a container for a delicious Spanish stuffing. If you don't like garlic, you can use plain mayonnaise instead of allioli (typical spanish garlic mayonnaise).
Skin the tomatoes, first by cutting out the core with a sharp knife and making a '+' incision on the other end of the tomato. Then place in a pan of boiling water for 10 seconds, remove and plunge into a bowl of iced or very cold water (this latter step is to stop the tomatoes from cooking and going mushy).
Slice the tops off the tomatoes, and just enough of their bases to remove the rounded ends so that they will sit squarely on the plate. Keep the tops if using small tomatoes, but discard those large tomatoes. Remove the seeds and insides, either with a teaspoon or small, sharp knife.
Mash the eggs with the allioli -or the mayonnaise, if using- salt, pepper and parsley. Stuff the tomatoes, firmly pressing the filling down. With small tomatoes, replace the lids at a jaunty angle. If keeping to serve later, brush them with olive oil and black pepper ot prevent them from drying out. Cover with clingfilm and keep.
For large tomatoes, the filling must be firm enough to be sliced. If you make your own mayonnaise, thicken it by using more egg yolks. If you use shop-bought mayonnaise or allioli, add white breadcrumbs until the mixture reaches the consistency of mashed potatoes.
Season. Fill the tomatoes, pressing down firmly until level. Refrigerate for 1 hour, then slice with a sharp carving knife into rings. Sprinkle with chopped parsley.
of 4 Tapas Plates
Hand-Painted in Spain
These small plates are so handy for a variety of uses -- but especially if you will be serving a variety of tapas or snacks to your friends or family. Certainly, you will want more than one of these beautiful little plates, so why not get them now at a saving? We use ours especially for almonds, olives, or a slice of membrillo or cheese. (Food safe, lead free, hand wash.)
Super aged, Family Private Stock sherry
Once in the past the Hidalgo family set aside certain butts of quality
Sherry, which were then left completely untouched. Now, so many years have
passed that the wines have obtained a unique power and depth of flavor. Their
age is unknown but they certainly date back to early this century. Although
originally for private and family use it was, after some thought, finally
decided to bottle these sherries; one important reason being that otherwise it
would soon be lost 'to the angels'; through evaporation.
Jeréz Cortado 'Hidalgo' is one of these rare sherries. It comes from the family's oldest reserve solera, already established in 1792 when José Pantaleón Hidalgo acquired the bodega. The solera system from which it comes is older than the firm itself (over two centuries) and through this time a thick sediment has formed on the bottom of each cask known as 'La Madre' (the mother), which takes many years to form. This is what gives the Sherry its special quality and exceptional smoothness.
A super-aged sherry, very dry with a lingering saltiness recalling its Manzanilla origins, Cortado 'Hidalgo' is much appreciated by connoisseurs. This wine is ideal as an aperitif and goes excellently with flavorful delicacies.
(Jerez Cortado Hidalgo) "Dry and tangy, with caramel, cut apple, iodine and mineral aromas and flavors. It's bracing and firm on the finish. 89 points"
---Bruce Sanderson, Wine Spectator, October 31, 2005
(Jerez Cortado Hidalgo) "From the family's oldest solera, which was already
established in 1792 when they acquired the bodega, this is an elegant and
controlled palo cortado, with an Asian spice scent and a smoky richness that
ends on bitter almonds. Throughout, the firm acidity lifts everything, giving it
a kind of aristocratic poise. - 91 points"
---Ray Isle, Wine & Spirits Magazine, April 2005
(Jerez Cortado, Hidalgo) Light amber-gold color. Bone dry, supple in texture,
medium bodied, and very complex in character. This wine has the nut-like,
butterscotch flavor of a fine Amontillado, combined with some of the aged,
concentrated character of an Oloroso. Very long, persistent finish. Outstanding
value. Five Stars - Top Rating
---Ronn Weigand, Restaurant Wine, Vol, 1, No. 7