I hesitate to post this recipe. It’s so good, but it doesn’t fit in with the healthy image I want to promote on Savvy Foodie. That being said, if you are going to indulge in a little comfort food, best it doesn’t come from a box. This is almost as quick and easy as a blue box of macaroni and cheese, but infinitely more satisfying.

To get the recipe and read more about my personal introduction to this particular dish, just click here.

What exactly is tapas.  From Wikipedia:

Tapas (IPA: [ˈtaˌpas]) is the name of a wide variety of appetizers, or snacks, in Spanish cuisine. They may be cold (such as mixed olives and cheese) or warm (such as puntillitas, which are battered, fried baby squid).

In North America and the United Kingdom, tapas have evolved into an entire cuisine. In these countries, patrons of tapas restaurants can order many different tapas and combine them to make a full meal.

The serving of tapas is designed to encourage conversation because people are not so focused upon eating an entire meal that is set before them. Also, in some countries it is customary for diners to stand and move about while eating tapas.

For me they mean really flavorful appetizers made with great ingredients that are meant to be a shared experience.

When making tapas at home keep it simple. Make one dish that you have to cook, two if you have a lot of help, add a great cheese and some wine.  Cooking one or two tapas is not difficult.  Making ten would be.

These aren’t meant to feed a family of four.  However, if your looking to have something interesting to serve with wine, these are exceptional.

My tapas idea here is Mussels with Bacon and Blue Cheese.  The marriage between the three main ingredients works amazingly well.  As a bonus, this dish is much easier to cook than it might sound.  If the need to drink the broth afterward with a spoon hits you, by all means feel free.

Recipe follows.

Mediterranean Shrimp Salad

With shrimp and chickpeas, this salad is a satisfying and delicious meal all by itself. It’s also easy to pack this salad for lunch. Just store the lettuce and pita separately from the rest of the ingredients and toss it all together just before eating. Keeps well in the fridge for a couple of days this way.

For the recipe, just click here.

Fish tacos are a mainstay of many coastal areas.  Sadly, they haven’t spread inland as much as they deserve.   This version is really fast, easy, and healthier than its deep fried cousin.  Make sure you use a firm white fish, oil it well, and leave it be on the grill.  After that you’re home free.

Click here.

Garlic Crab Legs

My family goes to Topsail Island, N.C. every June. When I say family, I mean the whole lot of us: aunts and uncles, grandparents, kids, friends, etc. All in one big house right on the ocean. We like to visit the Crab Shack in Surf City while we are there. This year, Nana and Papa kept the kids. My sister, brother-in-law, husband, and I all went to the Crab Shack. It’s a total hole-in-the-wall with great seafood. I ordered the garlic crab. It was insanely garlicky, and we loved it.

The only thing that might have been better than the crab was the music. We were just getting ready to leave the restaurant when a wizened old man in a deep baritone said, “You might want to hang around a while, I’m just getting ready to play some blues”. We had the pleasure of hearing Charlie and Rose Lucas. They were amazing. It was one of those nights you can’t plan, they just happen.

You can, however, plan an amazing crab dinner. Just click here to read more.

Grilled Jerk Salmon

I love eating salmon, but it is easy to fall into ruts when making it.  I came up with this unusual application one day and really feel it worked well.  Do yourself a favor and make sure you are using good salmon.  A lot of discount grocers put out “fresh” salmon (or any other fish for that matter) that’s a whole lot less than fresh.  If stuck with this situation, buy the best looking frozen fish that you can.

When grilling salmon I really prefer using whole filets and leaving the skin on, if possible.  I think they hold up nicely and are a lot more fun to cook.   You can take the skin off afterwards if want.  I find the skin quite tasty.  Sheree thinks it’s vile.  I usually end up eating hers when she’s not looking.  Click here, try it and see what you think.