#SundaySupper is going to a trip today. Gather your bags and hop on that imaginary plane while we travel to Spain for an incredible meal of tapas.
Tapas, if you are not familiar with the term is a meal that consists of appetizers and snacks that run from cheese and olives to squid to fried potatoes with an aioli sauce to flavorful roasted bone marrow with a light salad.
I was thrilled when this theme was announced, I had recently dined at a tapas restaurant in Manhattan that really did great justice to this Spanish tradition. One of my most memorable items from that night was roasted bone marrow served with citrus and a beef cheek marmalade. It was absolutely the most tastiest dish I could have had and I couldn’t wait for the opportunity to recreate part of it at home.
I realize the thought of eating bone marrow might weird some of you out. First off, it isn’t very attractive once it comes out of the bone and secondly why would you want to eat the marrow from a cow? I’m hear to convince you why.
While I did some research on bone marrow, I came across this great post on it from Leite’s Culinaria. They first dispel the notion that marrow is bad for you because it’s fat. Yes it is fat but it’s 69% unsaturated fat, that’s the good kind. Next they contain iron, vitamin A and very small amounts of niacin and thiamin.
Remember as a kid seeing all these added additions to your cereal because they are good for you? Well right here, bone marrow contains it naturally so it’s the best excuse I can think of to dive into it.
Traditionally roasted bone marrow is served with a parsley salad but I loved the addition of citrus on the version I had. The citrus really helps cut the taste of pure fat, plus it adds a beautiful brightness to your plate.
- 2½ to 3lbs of beef or veal marrow bones
- 2 cups baby arugula
- 1 grapefruit
- 1 blood orange
- 1 teaspoon dijon mustard
- 2 tablespoons sherry vinegar
- ¼ cup extra virgin olive oil
- kosher salt and pepper
- coarse sea salt
- crusty bread cut into ½ inch rounds and lightly toasted
- Heat your oven to 450 degrees F. and place the marrow bones in a baking dish.
- Roast the bones for 15 to 20 minutes or until a skewer is easily inserted throughout the marrow in the bone.
- Cut the top and bottom off the grapefruit and orange and cut away the peel plus pith exposing the flesh.
- With a sharp pairing knife, carefully segment the fruit over a bowl to collect the juice.
- In a medium mixing bowl toss the arugula plus segmented citrus together.
- In the bowl that collected the citrus juice, whisk it together with the dijon mustard and sherry vinegar. While whisking, slowly pour in the olive oil to form a vinaigrette. Taste and season with salt and pepper as needed.
- Pour the vinaigrette over the salad and toss to combine.
- To serve, plate the citrus salad with 1-2 roasted marrow bones, some slices of crusty bread and coarse sea salt to sprinkle on top of the marrow.
- Using a thin spoon or butter knife, scoop the marrow out and spread it on the bread alone with some salt. Either eat as is or top with a bit of salad.
- Serves about 4 as part of a tapas meal.
Now lets take a look at the rest of the recipes this week that round out our tapas party.
Here’s what’s on the Table:
Stuffed Green Queen Olives with Garlic Infused Olive Oil from MarocMama
Cheesy, Tortellini Tapas & Spicy Bacon Ranch Dip from Daily Dish Recipes
Black-Eyed Pea Cowboy Caviar from Shockingly Delicious
Goan Beef Croquettes from Masala Herb
Giardiniera Salad from Peanut Butter and Peppers
Bacon Wrapped Calamari from Jane’s Adventures in Dinner
Patatas Bravas from Supper for a Steal
Caramelized Onion & Gruyere Bites from The Foodie Army Wife
Agave Truffles from Killer Bunnies, Inc
Pear, Brie, and Honey Crostini from Hezzi-D’s Books and Cooks
Tomato Bread from girlichef
Clams in Green Sauce (Almejas en Salsa Verde) from The Little Ferraro Kitchen
Roasted Tomato-Basil Flatbread from Take A Bite Out of Boca
Herb and Citrus Marinated Olives from Magnolia Days
Smoky Paprika Peppers from Small Wallet, Big Appetite
Balsamic Raspberries with Mascarpone Cream from That Skinny Chick Can Bake
Gambas al Ajillo from Manu’s Menu
Squid in Garlic Chili Olive Oil from Food Lust People Love
Tortilla Española from The Not So Cheesy Kitchen
Croquetas de Pollo from Cookin’ Mimi
Low-Carb Salmon Croquettes from Yours And Mine Are Ours
Bruschetta Topping from What Smells So Good?
Herb Roasted Almonds from Curious Cuisiniere
Artichoke Heart and Manchego Spread on Fried Garlic Bread from The Wimpy Vegetarian
Tortillita de Camarones from Cindy’s Recipes and Writings
Patatas A La Riojana (Rioja-Style Potato & Chorizo Stew) from Cupcakes & Kale Chips
Gambas al Ajillo y Clementina (Shrimp with Garlic and Clementines) from FoodieTots
Tortillas De Papa y Atun (Tuna and Potatoes Tortilla) from Basic N Delicious
Pocky Cake Pops from NinjaBaking.com
Chorizo Filled Dates Wrapped in Bacon from I Run For Wine
Manchego-Stuffed Spanish Meatballs from The Weekend Gourmet
Roast Onions with Blue Cheese and Pine Nuts from Healthy. Delicious.
Shrimp and Chorizo Tapas from The Texan New Yorker
Blueberry and Lemon Yogurt Quesada from In The Kitchen With KP
Chorizo with Spicy Sweet Potato Tapas from Soni’s Food
Chorizo and Manchego Toast Tapas from Family Foodie
Roasted Bone Marrow with Citrus Salad from The Girl In The Little Red Kitchen
Mushroom Chevre Crostini from A Kitchen Hoor’s Adventures
Serrano Ham and Manchego Croquetas with Smoked Pimenton Aioli from My Other City By The Bay
Krab Filled Avocado Tapas from from Hot Momma’s Kitchen Chaos
Polenta Crostini Bites with Caramelized Mushrooms: Cicchetti – A Venetian Tapas Traditionfrom La Bella Vita Cucina
And you know you can’t have a party without wine ~ at least you certainly can’t in my house. Martin Redmond is here to give you the perfect recommendations: Best Wines To Pair With Tapas from ENOFYLZ Wine Blog
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