Sugar Kiss Melon-Chorizo and Manchego Kebabs with Hot Pepper Sauce
Since I can't seem to make my way to a bar in Spain to eat Tapas, I'll make my own. Tapas are generally referred to as hot or cold Spanish appetizers, or snacks. These days chefs all over the world are serving their version of Tapas, ("small plates" in the U.S.), with flavors unique to their own cultures.
In this colorful, tasty Tapa, the salty chorizo and the tangy notes in the Manchego, highlight the deep, sweet flavor of the soft, refreshing Sugar Kiss Melon. Perfectly situated on a skewer, it's the perfect snack to have over drinks with a friend.
Sugar Kiss Melon-Chorizo and Manchego Kebabs with Hot Pepper Sauce Recipe
Makes about 1-1/2 dozen kebabs
Total Prep Time: 30 minutes
1/4 cup sweet, red, roasted pepper with skin and seeds removed
Pinch of cayenne pepper
Pinch of sea salt
3 dozen bite-sized cubes of Sugar Kiss Melon (from about 1/4 of a melon)
1-1/2 ounces thinly sliced, cured chorizo, cut into 3 dozen (approximately 2 X 1-inch pieces)
1-1/2 ounces Manchego cheese, cut into 3 dozen bite-sized cubes 3 dozen small basil leaves, washed and dried
1-1/2 dozen wooden skewers (around 5-inches long)
1. Chop the peppers so finely that they are almost a purée. (You can also use a mini food processor if you have one.) Stir in the cayenne and salt -- if you prefer a lot of heat, increase the amount of cayenne to taste. (If using a mini food processor, add 1 tablespoon of water to blend.)
2. Assemble the kebabs with 2 melon cubes, 2 pieces of chorizo, 2 cubes of Manchego and 2 small basil leaves. They can be added in any order -- I like to alternate as follows: melon, chorizo, basil leaf, Manchego - then repeat. (Roll with the chorizo just before putting it on the skewer.)
3. Add a bit of the pepper sauce on top of each kebab and serve.