Entremés Recipe

Trim and blanch asparagus

Snap or trim woody ends from asparagus. Bring a medium pot of salted water to a rapid simmer. Add asparagus and blanch for 1-2 minutes until bright green and just tender. Immediately transfer to an ice bath to stop cooking. Drain and pat dry; if desired, cut into 2-3 inch pieces or leave whole for presentation.

Prepare roasted garlic and peppers

If using jarred roasted garlic and peppers, drain and reserve. If roasting fresh: roast a head of garlic at 400°F (205°C) for 35-40 minutes until soft; squeeze cloves out and cool. Roast or broil red peppers until charred, place in a covered bowl to steam 10 minutes, peel, remove seeds, and slice into strips.

Make Kuban toast

Slice the Kuban or country bread into 1/2-inch slices. Brush both sides lightly with olive oil and toast in a skillet or oven at 375°F (190°C) until golden and crisp, about 6-8 minutes, flipping once. Keep warm.

Warm or briefly sear chorizo and tasso (optional)

If you prefer warm chorizo and tasso: heat a skillet over medium heat, add chorizo slices and sear 30-45 seconds per side to render a bit of fat and intensify flavor. Remove to paper towel. Very briefly sear tasso ham (10-20 seconds per side) just to warm and crisp edges; remove. Cooling slightly before plating prevents overdrying.

Make quick vinaigrette

In a small bowl or jar combine 2 tablespoons extra-virgin olive oil, 1 tablespoon red wine vinegar, 1 teaspoon Dijon mustard, 1/4 teaspoon kosher salt (reserve remainder for plating), and a pinch of freshly ground black pepper. Whisk or shake until emulsified. Taste and adjust seasoning.

Dress greens

Place the mixed greens in a large bowl, add 1-2 tablespoons of the vinaigrette, and toss gently to coat. The greens should be lightly dressed, not soggy. Reserve remaining vinaigrette for guests to add if desired.

Arrange bed of greens

On a large platter or on individual plates, arrange the lightly dressed mixed greens in an even layer as the base for the antipasto.

Place proteins and cheese

Artfully arrange the sliced chorizo, torn tasso ham, and queso blanco cubes over the bed of greens in separate clusters or intermingled, leaving visual contrast between items.

Add marinated items and vegetables

Distribute the marinated artichoke quarters, marinated olives, capers (sprinkled sparingly), roasted red pepper strips, roasted garlic cloves, and blanched asparagus around and on top of the proteins and cheese. Keep similar items grouped for ease of serving and visual appeal.

Finish and garnish

Drizzle any remaining vinaigrette very sparingly over select areas (or serve it on the side). Season lightly with the remaining kosher salt and freshly ground black pepper to taste. Sprinkle chopped fresh parsley over the platter if using. Arrange Kuban toasts alongside or in a basket so guests can help themselves.

Serve the entremés immediately at room temperature with Kuban toast. Encourage guests to assemble bites combining meat, cheese, olive/artichoke, and a smear of roasted garlic on toast.