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