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What our "Spain" episode of Bringing it Home with Laura McIntosh and learn to make delicious tapas! | Food & Drink

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What our "Spain" episode of Bringing it Home with Laura McIntosh and learn to make delicious tapas!
Food & Drink, Life
What our "Spain" episode of Bringing it Home with Laura McIntosh and learn to make delicious tapas!

   What is better for holiday parties then appetizers and small bites?  Travel accross the world with us this week as Laura learns to make traditional tapas in Spain.  Add some of these delicious bites to your New years party and save the resolutions for 2012!  Also learn how to make fresh goat cheese on the sunny coast of California.  Our friends at Happy Acres Goat Farm taught us the ins and outs at Sunset's Savor the Central Coast event.    Chef Cat DeOrio also joins us in the studios to prepare simply and delicious tapas using Aidell's sausage.

Visit our website to learn more about this episode here.

Try this easy recipe from our episode, Curried Chicken and Apple Sausage Skewers. 

Ingredients

1

 

red onion, cut into 1Ž2-inch pieces (you need 32 pieces)

32

 

skewers, soaked in water

2

 

green peppers, cut into 1Ž2-inch pieces (you need 32 pieces)

1

 

12-ounce package aidells chicken & apple sausage

32

 

red seedless grapes

1/4

c

sherry vinegar

2

t

curry powder

1

t

sugar

 

 

salt to taste

1/2

c

extra virgin olive oil

 

 

 

Cooking Instructions Instructions

Thread a piece of bell pepper, a piece of onion, a sausage slice and a grape onto a long skewer. Keep the ingredients close to the sharp end of the skewer. Continue this process until all of the ingredients are used.

To make the vinaigrette, whisk together the vinegar, curry powder, sugar and salt in a small bowl. While still whisking, slowly drizzle in the olive oil.

Brush the skewers with the vinegar and oil mixture and place on a preheated grill or broiler pan. Broil or grill on low heat for 3-4 minutes, turning once or twice, until the sausages are heated through and the vegetables are beginning to brown. Serve warm with the remaining vinaigrette.

 

 

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