Tapas Party

1/4 pound lean ground beef
1/2 cup chopped onion
1 garlic clove, minced
1/8 cup chopped kalamata olives
1/4 cup raisins
2 tablespoons tomato paste
1 tablespoon water
2 tablespoons slivered almonds
1 tablespoon brandy or sherry wine
1/4 teaspoon salt
1/4 teaspoon Spanish (smoked) paprika
1/4 teaspoon cayenne pepper
8 ounces puff pastry dough, thawed (1 sheet)
1 egg beaten

1. Heat a large nonstick skillet over medium-high heat. Add ground beef, onion and garlic; sauté 5 minutes or until beef is browned. Add olives, raisins, tomato paste, water, almonds, brandy, salt, paprika and cayenne. Cook 1 minute. Remove from heat.
2. Scrape mixture into a food processor and pulse until mixture holds together.
3. Preheat oven to 400F.
4. Roll and cut pastry dough into 16 (3-inch) squares. Divide filling evenly among squares; fold over and pinch closed to seal. Place on a nonstick baking sheet. Brush with beaten egg and bake 17 minutes. Yield: 16 empanadas.

"Relish Entertaining," March 2007.

Per serving: 90 calories, 5g fat, 3g prot., 8g carbs., 1g fiber, 120mg sodium.

Marinated Tomatoes:
2 roma tomatoes, seeded and chopped
1 tablespoon red wine vinegar
1 tablespoon extra virgin olive oil
1/2 teaspoon salt
Coarsely ground black pepper

Salad:
2 large russet potatoes, peeled and diced
1 large carrot, diced
8 ounces flaked water-packed tuna fish, drained
1 cup green peas
1/2 cup diced red bell pepper
1 hard-cooked egg, chopped
3/4 cup mayonnaise
1/2 teaspoon salt
1/4 teaspoon white pepper

1. To prepare the marinated tomatoes, mix all ingredients and marinate for at least 1 hour.
2. To prepare the salad, place potatoes and carrots in a medium saucepan, cover with water and bring to a boil. Cook 10 minutes or until soft but not mushy. Cool.
3. Combine potatoes, carrots, tuna, peas, red peppers, egg and mayonnaise; mix gently. Season with salt and pepper. Top with marinated tomatoes. Serve with crostini or garlic toast. Serves 6.

Courtesy of Emilio's Restaurant, Chicago, Ill., "Relish Entertaining," March 2007.

Tortilla:
3 tablespoons olive oil, divided
1/2 cup chopped onion
1 cup cubed cooked potato, peeled
6 eggs
1/4 teaspoon salt
Coarsely ground black pepper

Salsa Rosa:
1/4 cup mayonnaise
1 tablespoon tomato sauce
1/4 teaspoon Spanish (smoked) paprika

1. Heat 2 tablespoons oil in a large nonstick skillet over medium-high heat. Add onion and potato and sauté 2 to 5 minutes. Add eggs, salt and pepper. Mix together with a spatula to cook the layers of egg; after 1 or 2 minutes let the bottom set. Scrape edge of egg mixture from edge of pan, pushing gently toward the middle, but not slicing through, so that you have a thick omelet coming together.
2. Slide omelet onto a plate. Add remaining tablespoon oil to skillet. Invert plate over skillet to return omelet to pan, cooked side up. Cook 2 to 3 minutes until browned. Remove from pan, cool and serve.
3. To prepare the Salsa Rosa, whisk all ingredients together and chill. Serves 6.

"Relish Entertaining," March 2007

Per serving: 230 calories, 15g fat, 10g prot., 15g carbs., 2g fiber, 190mg sodium.