Spanish Cheeses Celery Sticks And Olives Food

CRISPY CELERY STICKS

Steps:

• Heat about 1 1/2 inches vegetable oil in a medium heavy pot over medium heat to 360 degrees F.
• Whisk the flour, 1/4 teaspoon salt and 1/4 teaspoon pepper in a shallow bowl. Whisk 1 tablespoon water and the eggs in a separate shallow bowl. Place the breadcrumbs and remaining 1/4 teaspoon salt and pepper in a separate shallow bowl.
• Toss one-third of the celery in the flour mixture, shaking off excess. Transfer the celery to the egg mixture and turn with a fork to coat. Lift out the coated celeries 2 at a time, letting the excess egg drip off. Place the celery in the breadcrumbs, slightly pressing the celery into the breadcrumbs to make sure they're well coated. Carefully drop the celery into the pot and fry in batches of 3, turning occasionally, until golden, 2 to 3 minutes. Transfer the celery to a wire rack or fresh paper towels, to drain, using a slotted spoon.
• Repeat the coating and frying process with the remaining celery sticks. Keep the oil to 360 degrees F between batches. Sprinkle the celery with salt and serve immediately.

CHARRED SPANISH HAM AND CHEESE MELTS AND "HOT" OLIVES WITH HERBS AND SPICES

Steps:

• Layer serrano and cheese in equal amounts on 4 slices of bread. Grind the hot pickled vegetables and the sweet pickle relish in food processor and pulse chop to make a relish. Spread the relish evenly on sandwich tops and set into place.
• Place olives in a foil pouch and season with thyme, lemon zest, cumin seeds and red pepper flakes. Drizzle with extra-virgin olive oil and seal the pouch. Place pouch on grill and cook a few minutes on each side to heat the olives, herb and spices.
• Preheat grill or grill pan to medium high.
• Place sandwiches on grill and weight down with heavy skillet or a brick covered in foil. Char and heat the sandwiches through, about 2 to 3 minutes on each side.
• Cut sammies in half and serve with "Hot" Olives alongside.

CAPONATINA SICILIANA (EGGPLANT, OLIVE, AND CELERY APPETIZER)

Steps:

• Trim the eggplants, cut them into 1-inch cubes, and transfer them to a colander. Sprinkle with salt and let them stand for 30 minutes. Rinse, drain well, and pat dry. In a bowl, combine the black olives, green olives, and capers. Cover with warm water and let them plump for 20 minutes. Drain well. In a saucepan of boiling water, blanch the celery for 1 to 2 minutes, or until just tender. Drain and pat dry. In a large skillet set over moderately high heat, heat 3 tablespoons of the oil until hot. Add the eggplant in small batches and cook it, stirring occasionally and adding 3 to 4 tablespoons of water to prevent sticking, until just tender and golden brown. Transfer the fried eggplant to a bowl and, adding oil and water as needed, fry the remaining eggplant. Add 2 tablespoons of oil to the skillet and heat until hot over moderate heat. Add the onions and cook, stirring occasionally, just until tender. Add the tomato sauce, 2 cups of water, the reserved eggplant, olives, capers, celery, and salt and pepper. Simmer the mixture over low heat, stirring occasionally, for 30 minutes. In a small bowl, combine the sugar and vinegar, stirring until dissolved. Add the sugar mixture to the eggplant mixture and stir to combine. Transfer the caponatina to a bowl, let it cool to room temperature, and chill it, covered, for 1 to 2 days to allow the flavors to blend.

STUFFED CELERY WITH OLIVES

Steps:

• Beat the cream cheese and heavy cream in a large bowl with a mixer on medium speed until light and fluffy, 1 to 2 minutes. Fold in the olives, chives, lemon zest, a pinch of salt and a few grinds of pepper.
• Transfer the cream cheese mixture to a piping bag fitted with a large star tip. Pipe into the celery, then dust with paprika.

TREVA'S STUFFED CELERY

Steps:

• Trim ends of celery and cut each stalk on the diagnal into 2 or 2 inch pieces.
• Combine cream cheese, olives and mayo in mixing bowl.
• Season with salt (go easy olives are salty) and pepper.
• Spread mixture into celery sticks.
• Sprinkle with paprika.

LINDA'S RANCH AND OLIVE STUFFED CELERY

Steps:

• Wash celery. Dry well with a paper towel (very important).
• Cut into 3" pieces, and set aside.
• Put cream cheeses into a glass bowl. Put in microwave for 45 secs., until soft.
• Add enough milk to get creamy texture, starting with 1 T. and adding more if needed.
• Add Ranch dip mix, diced green olives, and add to all. Mix well.
• Stuff celery with cream cheese mixture.
• Wrap, and put in refrigerator for at least 1 hours.

GRANDMA'S STUFFED CELERY

Steps:

• Thoroughly dry each piece of celery with paper towels. Mix the cream cheese, olives, garlic, salt, and black pepper in a bowl. Using a knife, spread a generous amount of cream cheese filling down the center indentation of each celery piece. Serve immediately or refrigerate.