Banderillas Recipes

BANDERILLAS

Steps:

• In 1-quart microwavable bowl, place asparagus and add water. Cover with plastic wrap, folding back one edge 1/4 inch to vent steam. Microwave on High about 2 minutes or until asparagus is just tender and can be pierced with a fork; drain. Immediately rinse with cold water; drain.
• On each toothpick, skewer 1 shrimp, 1 asparagus piece, 1 ham piece and 1 olive.
• In small microwavable bowl, place 1 tablespoon of the oil and the garlic. Microwave uncovered on High 30 to 60 seconds or until garlic is softened. In food processor or blender, place parsley, cooked garlic in oil, pickle and remaining 3 tablespoons oil; cover and process about 1 minute or until mixture is smooth. Serve banderillas with sauce.

SPANISH BANDERILLAS

Steps:

• Traditional banderillas are made with the pickle, onion, olive, and tuna skewered onto the toothpick, however, you can mix and match the ingredients listed above.
• Be careful to choose peppers such as the suggested banana wax peppers or pepperoncini and not a hot pepper, such as jalapeño. Hot, spicy peppers will overpower the rest of the ingredients.
• For something a bit different, add a hard-boiled quail egg to each toothpick.

BANDERILLAS (TUNA SKEWERS)

Steps:

• Soak 8 wooden skewers in cold water for one hour.
• Cut the raw tuna into 24 even-sized cubes. Remove the zest from the lemon and cut it into thin strips. Make sure you do not cut into the white pith.
• Mix the tuna cubes, lemon zest, lemon juice and olive oil. Allow to marinate while skewers are soaking.
• When ready to cook, thread each skewer with three pieces of tuna, two caper berries and one olive, alternating each ingredient. Put into a non-metallic dish and pour marinade over the skewers.
• Broil for 4 minutes on each side, cooking until done to your liking.