For my birthday, I went to this Restaurant in Vegas called ‘JALEO’ by celebrity Chef Jose’ Andres. It is a Spanish Tapas Restaurant and it has an EXTENSIVE menu… ( Spanish Tapas= small plates). I sometimes like the idea of having several small plates of different types of foods rather than one big plate of something. So my experience at Jose Andres inspired this post. I highly recommend checking out his restaurant….
So I made a SPREAD…in commemoration to my experience and I wanted to share one of the recipes from the spread. By the way here is the entire spread:
Crab Cakes, Stuffed Bell Pepper Boats, Gambas al Ajillo ( Shrimp and Garlic) and Asparagus Wrapped in Proscioutto and stuffed with swiss cheese.
Now lets begin!!
Ingredients for the crab cakes:
- 2lbs of crab legs removed from the shell.
- 1 tablespoon of mayonnaise
- 1-2 cups of bread crumbs
- 2 tablespoons of lemon juice
- 2 eggs
- 1/2 cup of celery, red onion, white onion and green onions.
- 1 tablespoon of paprika
- 1 tablespoon of cayenne
Combine ingredients in all in a bowl and mix evenly.
Next, I will show you just a few of the steps for some of the other recipes… For my bell pepper boats, I used ground pork and chorizo and monterrey jack cheese.
I also used celery, onion, red onion for the meat mixture. And baked for 350 for 20 minutes.
ASPARAGUS Stuffed with Swiss Cheese, Wrapped in Prosciutto. Baked on 350 for 15 minutes.