In a bowl, mix together all the ingredients (not the olive oil) until you have a nice stiff consistency.  Cover and leave in the fridge for about half an hour.  When ready, make your meatballs, taking about a tablespoon of mixture for each one.  Heat about a tablespoon of oil in a frying pan and fry the meatballs in batches on a med-high heat.  You want them nicely browned.  Add more oil if necessary for each batch.  Drain on some kitchen roll and keep warm.

For the sauce:

1 onion, chopped
1 clove garlic, finely chopped
1 16 oz can chopped tomatoes
3 to 4 teaspoons tomato puree
½ teaspoon cayenne pepper
4 fl oz dry white wine
4 fl oz chicken stock
4 oz frozen peas (or fresh peas)
freshly-ground black pepper
1 tablespoon olive oil

Use the same frying pan (but tip out any excess fat) to make use of the lovely meat juices that should have caramelised on the bottom.  Add the oil if necessary and cook the onion until soft and translucent, then add the garlic, a few grinds of black pepper and cook for another minute or so.  Make sure you don’t burn the garlic as it will taste bitter.  Add the wine and increase the heat to high, let the wine boil for a minute or so to intensify the flavour.  Add the can of tomatoes, the puree and the stock.  Bring back to the boil then simmer for about 10 minutes.  Add the peas, stir in the cayenne pepper and the meatballs and continue simmering for another 10 minutes.

Serve it up, piping hot, straight from the pan with plenty of crusty bread to mop up the sauce.

Recipe is from:
http://www.proper-spanish-tapas.com/tapas-recipes-meat.html

For the tapenade:
1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish
Make the tapenade: in a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.

Recipe is adapted from Gourmet Magazine.

Our menu consisted of
Variety of olives
salted mushrooms – thanks to our local Russian store
pickled mushrooms – again thanks to our local Russian store
Cherry Tomatoes Tapinade – will soon be published
Stuffed New Potatoes
Bone in Ribeyes seasoned with Bulgolgi seasoning
Spanish Style meatballs
marinaded mozzarella salad
Garlic Aioli
homemade Foccica
Chickpeas with spicy Chorizo
Smoked Salmon
Cold Corned Beef

I am sure there were a couple of other things that populated the table. I personally used this occasion to clean out my refrigerator out on my friends. What are friends for? We also made two varieties of Sangria. I really feel like making your own Sangria is so much better than what you buy in the bottle, and you have the option of adding flavorings, and fruits that you really enjoy. Here was the recipe from the first batch of sangria we made.

Homemade Sangria
2 bottles Spanish Rioja
2 sliced organges
2 sliced lemons
8 oz. Fresh Apple Juice
4 oz. Fresh Pineapple with Juice
1 bottle San Pelligrino Sparkling Water
1/2 C. sugar
3 C. Grand Marnier
Combine all ingredients together, and mix well. You can add ice if you like. This is best served chilled.

The Grand Marnier was an accident, I was busy chatting with my friends when I was making this, and failed to realize how much I added until after it was done. This was a really good Sangria, and I look forward to trying it again. We did make a second batch of sangria, but since we re-used the fruit wasn’t anything to write home about, and we remarked what makes the difference between this and trash can punch? We thought it was being out of college for about 15 years, and using bottles that didn’t have screw tops to them.

Meanwhile we continue working on adding back all of our photos to our recipes. We hope that everyone enjoys having photos again! We are also putting the final touches on a Jack in the Box Mini Buffalo Chicken Sandwich. This will be our last Jack in the Box inspired creation, but we couldn’t resist another way of making buffalo chicken. So be looking for that to appear shortly!

Happy Cooking!
The CopyKat Crew

1 dozen new potatoes, scrubbed
2 large eggs
2 tablespoons homemade or prepared mayonnaise
1/2 teaspoon minced garlic
1 teaspoon finely chopped parsley
2 tablespoons minced red onions
1-ounce caviar
Place the new potatoes in a sauce pan and cover with water. Season the water with salt. Bring the liquid up to a boil and reduce the heat to medium. Cook the potatoes until fork tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover with water. Bring the water up to a boil and reduce the heat to a simmer. Cook the eggs for 15 minutes after the heat has been reduced. Remove both potatoes and eggs from the water and shock in an ice bath. Remove the potatoes and eggs when cooled and pat dry. Using a paring knife, cut the tip of the potato off on both sides, vertically, so the potato will stand straight up. Using a small melon baller, scoop out the center of the potatoes, leaving about a 1/8-inch shell, reserving the potato scraps. Peel and chop the eggs. In a mixing bowl, combine the reserved potato scraps, chopped eggs mayonnaise, garlic, parsley and onions. Mix thoroughly. Season the mixture with salt and pepper. Season the new potato with salt and pepper. Fill each potato with the potato mixture. Top each potato with caviar and garnish with parsley.
Yield: 12 stuffed potatoes

You can find more delicious tapas recipes here.

2 eggs

3 cloves of garlic minced fine

1 Tbsp. freshly squeezed lemon juice

1 tsp. ground white pepper

1 C. peanut oil

Combine all ingredients into blender and and puree, slowly stream in oil so it will emulsify.  Season to taste with more salt and white pepper if desired.  Keep refrigerated, and this will last for 2 to 3 days.