Patatas Bravas

We have had tons of requests for our recipe from this year's Annual Sip & Savor wine tour, so we have posted the recipe for you!

 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!

Cherry Almond Chocolate Clusters

• 1 cup toasted almonds, coarsley chopped
• 1/2 cup dried cherries, soaked in Silver Leaf Chafia Cherry wine
• 1 cup dark chocolate chips

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.