PrintUpscale tapas using the dark meat of chicken?
I have been restlessly searching for recipes for the dark meat of chicken that fit the following three requirements
A. small, shareable portion
B. edible with fingers
C. upscale, think more haute cuisine then Buffalo Wild Wings
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5 Comments:
Not sure if they'd be upscale (and not sure I agree with the idea of upscale tapas, esp. "haute") but maybe some kind of empanada ?
renzata at 10:13PM on 03/19/08
@renzata - As I was reading the OP That is what I was thinking. Good call!
crazyspice at 10:30PM on 03/19/08
Ok, that's what I thought too. Empanadas rule!
SSMom at 8:26AM on 03/20/08
Along a similar vein, not fancy, but yummy and fun... you could do sopapillas topped with some kind of chicken (mole, verde, etc.) and salsa.
A bit more elegant, mix the chicken with a cream sauce (bechamel, hollandaise, newburg, etc.) and fill puff pastries.
Make lettuce wraps. Again, not fancy, but a step up from sports bar fare.
LoCo at 11:21AM on 03/20/08
Along the cream sauce idea you might consider a croquette, which is uber-classic tapa, usually made with bechamel and ham but could have any variety of fillings. My concern would be that the chicken would need some serious seasoning to stand up to the bechamel.
Are you aiming for Spanish food, or is this a general upscale appetizer/bar dish endeavor?
renzata at 2:27PM on 03/20/08