This is a classic Spanish tapas dish served in bars all over Spain. The Tabasco sauce gives the dish a slight bite, hence the name "Bravas", which means "fierce". 

Ingredients:

• 5-6 medium potatoes
• salt to taste
• 1/2 cup Spanish Olive Oil for frying (we baked ours to avoid excessive fat)
• 1 tsp yellow mustard
• 1 - 8oz can tomato sauce
• 1/2 tsp Tabasco sauce (or more, to taste)
• 1/2 tsp Spanish paprika

Directions:

1. Peel the potatoes (or not). 
2. Cut the potatoes lengthwise, then cut lengthwise again.
3. Cut those pieces crosswise into 3 or 4 pieces.
4. In a baking pan, drizzle olive oil and toss the potatoes to coat.
5. Bake in a 400 degree oven turning the potatoes a few times while baking to get even browning.
6. Bake until slightly crisp.
7. In a saucepan, add the tomato sauce and saute for 5 minutes. 
8. Turn the heat down and add the mustard, Tabasco, and paprika.
9. Mix well.
10. Adjust the sauce to taste the salt and paprika.
11. Place the potatoes on a plate or in a wide open dish. Pour the sauce over the potatoes and serve warm, with toothpicks.

Double or triple the recipe for larger servings.

Enjoy!

Ingredients:

• 2 chorizo sausages
• 2 garlic cloves
• olive oil

Directions:

1. Slice the chorizo sausages into about 1/2 inch slices.
2. Peel the garlic cloves and slice into about 8 pieces.
3. Drizzle a bit of olive oil into a medium hot pan and fry the chorizo for 1 minute.
4. Add the sliced garlic and fry the chorizo further for another 2 minutes or until the garlic begins to turn golden brown.
5. Remove the ingredients from the pan and lay to rest on a paper towel.
6. Serve in a small plate or bowl next to the "Patatas Bravas".

Directions:

Melt the chocolate chips in the top of a double boiler over slightly simmering water, stirring frequently. Remove from the heat... Stir in nuts and drained cherries. Spoon out tablespoon-sized clusters onto a baking sheet lined with waxed paper. Put in the refrigerator for 15 minutes to set. Makes 12-15 clusters.

• 1 can whole cranberry sauce
• 1 can jellied cranberry sauce
• 1 tablespoon ginger
• 1 teaspoon curry
• 1/2 cup Silver Leaf Pinot Noir

Combine and heat. Sugar can be added to sweeten as desired. Makes 3 1/2 cups. Tastes great on toasted bread or gourmet crackers.

1. Bottom layer dark chocolate fudge:Patti serving her famous fudge cups at Taste The Passion 2011

• 3 cups bittersweet chocolate chips
• 14 oz. evaporated milk
• 1/4 cup butter or margarine

Melt ingredients together, pour into a shallow pan and chill.

2. Mid layer:

• Your favorite brownie mix

Pour into a shallow pan with 1/4" thickness

3. Top layer milk chocolate fudge:

• 3 cups semi-sweet chocolate chips
• 12 oz. condensed milk
• 1 tsp. vanilla

Melt ingredients together, pour into a shallow pan and chill.

Assemble layers with brownie cookie in the center. Drizzle with our Chafia Cherry wine, top with whipped cream and a cherry. Enjoy!