our take on tapas

A few months ago a friend told us she had been to a tapas bar -- we initially thought she said topless bar!  A few weeks later we drove by the restaurant she mentioned and decided that we would try it sometime soon, sans children.  Last night provided just that opportunity.  It was an enjoyable time where we shared (with friends) the following tapas:  

• dry-cured italian sausage, meatballs, parmesan, mahon, and sofrito sauce flatbread
  
• lobster and shrimp salad lettuce wraps
  
• pacific rim tuna nachos
  
• west indies crab-gulf shrimp napoleon
  
• bacon wrapped swordfish skewers
  
• fried manchego cheese
  
• escargot
  

It was such a fun time and we loved the tapas idea, so we decided to try it out at home for dinner tonight.  We had a bosc pear with cheese plate (Chef D had bleu cheese while I had some soft swiss) and an assortment of our own tuna nachos. 

For the nachos, we cut wonton wrappers into triangle halves and deep-fried very quickly to make a crisp base (they are in the white bowl in the middle of the picture).  To the right of the white bowl are the three bowls with the different versions of tuna (sashimi) -- sesame oil with sesame seeds, olive oil with balsamic vinegar, and chinese chicken salad dressing.  In the front you see diced grape tomatoes, pickled ginger, and avocado to add to the 'taco'.  The bottles in the back show some of the sauces used: Tamari soy sauce, Williams-Sonoma chinese chicken salad dressing, and Capelli olive oil with juniper and rosemary.

We decided this was definitely something we will do again, especially with guests.