A Quad of Appetizers

My spreads
My spreads

I was making pork steak (again) this weekend and decided to amp up the dish, instead of my usual roasted vegetables (we do recycle a lot of our favorite recipes), I decided to make some appetizers instead. On an inspired mindset after the many side dishes of La Cabrera, I decided to copy one, completely change one, and reuse old favorites.

For the easiest one, I opened a can of smoked cod liver. That it.

Drained
Drained
PUreed
PUreed

For the next one, I blended a bottle of olives with garlic and olive oil. I would have put anchovies in it if we have any, but we didn’t. Like a shortcut olive tapenade ūüėČ Simply just olive paste.

Pimiento with cheese
Pimiento with cheese

For the third one, I had canned pimiento minced, then mixed with cream cheese.  Very strong pimiento flavor, only for those who like pimiento.

Garlic
Blanched garlic
Caramelized garlic
Caramelized garlic

For the most work, I made caramelized garlic, because I really like garlic. This involves cutting off the ends of the garlic, blanching them in boiling water for two minutes and removing their peel.I then made a caramel syrup with sugar, salt, water and a bit of butter, then added the blanched garlic until they cooked, for about 5 minutes. The garlic was very mild, but still present. Very delicious.

Just a little bit of party ideas. ūüôā

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