Romantic date night tapas

Roasted Garlic Herb Potatoes and Chorizo Tapa
There is something so sexy about spicy, salty Spanish sausage mixing it up with garlic, fresh herbs and the ultimate easy, everyday aphrodisiac, the potato. This dish is easy, and makes a fun activity for a twosome on a date. Get in the kitchen, you two, and get ya'small plate on!

Chorizo is a Spanish pork sausage with a mac daddy dose of red pepper, cumin, garlic and red paprika. Its spice and oil work well with a big ballsy red like The Little Penguin Shiraz, any of the blends or, just for a twist, with one of The Little Penguin whites to put out the fire.


  • 2 lbs small waxy potatoes, such as Yukon gold or Red Bliss, washed and halved, skin on
  • Extra virgin olive oil
  • 1 clove garlic, minced
  • 1 tablespoon chopped fresh thyme leaves
  • 1 tablespoon chopped fresh rosemary
  • 1 1/2 teaspoons kosher salt
  • Fresh ground pepper
  • 1 lb. chorizo, casings removed, cut into coin-size medallions
  • 1/4 teaspoon lemon juice
  • 1/2 teaspoon lemon zest
  • 1 1/2 tablespoons chopped flat leaf parsley

    Method: Preheat oven to 375 degrees. Soak potatoes in cold water for 10 minutes; drain and dry. Put potatoes in a large bowl with a generous amount of oil. Add garlic, thyme, rosemary, salt and pepper. Toss potatoes to coat thoroughly with oil and seasonings. Spread potatoes on a baking sheet with rim and place in the oven for 20 minutes. Turn potatoes with a spatula or tongs, and drizzle with remaining oil, in order to brown the underside as well. Bake for 20 minutes more or until golden brown. When potatoes have about 10 minutes left to go, warm chorizo in a large sauté pan with a little olive oil. Remove potatoes from oven and add to chorizo. Add lemon juice and stir gently over medium-low heat for 5 minutes. Remove from heat and sprinkle with lemon zest and parsley.

    Green Olive Tapenade


  • 1 cup pitted large rustic green olives
  • 1/3 cup sun-dried tomatoes with some oil
  • 4 tablespoons capers, roughly chopped
  • 1 1/2 tablespoons lemon juice
  • 2 anchovy fillets
  • 2 garlic cloves, minced
  • 1/8 teaspoon lemon zest
  • Kosher salt and freshly ground black pepper

    Pulse all ingredients in a food processor until a rough purée consistency. Makes 1 generous cup.

    Wine mentioned in this segment:

    About Jacqui Malouf:
    Jacqui Malouf, comedienne, TV food personality and accomplished self-taught chef, combines her passion for food, wine and all things romance as the new face of the Little Penguin wine brand's "Dating and Mating" campaign. Author of Booty Food and best known as the sassy sidekick and sous chef to Bobby Flay in Food Network's Emmy-nominated show Hot off the Grill with Bobby Flay, Jacqui is full of advice on dating and mating as well as easy and delicious recipes to light the fire for any relationship.

    The success of Booty Food has made Jacqui an expert for singles looking to meet their mate. With recipes and advice to spice up any occasion or stage in a relationship, Jacqui is here to prove that wine makes dating more fun, and entertaining more interesting. Little penguins spend the bulk of their time searching for mates, and like these social birds, Jacqui will help urban singles find their perfect partner, or add a spark to their current relationship. From coast to coast, Jacqui will tour the singles scene offering wine and food pairings featuring wine varieties from the Little Penguin, as well as tips and tricks for "Dating and Mating like an Urban Penguin." Jacqui will serve as emcee and on-site relationship coach for speed daters, helping to break the ice and cook up a hot date.

    Jacqui is a regular pop culture specialist on comedy clip shows including VH1's Best Week Ever and 40 Awesomely Bad Love Songs. Recently, Jacqui appeared as the relationship expert with host Mo Rocca on Bravo TV's Things I Hate About You. She also has made appearances promoting "peace, love and Booty Food" on The Today Show, Life and Style, The O'Reilly Factor, The Sharon Osbourne Show, and Soap Talk among others.

    A regular member of the Food Network Family, Jacqui has also hosted Sara Moulton's Cooking Live, Superfood Bowl and Cruising the Caribbean, and appeared on the Seasons Eatings and Emeril's Viva Lagasse. Jacqui can also be seen on the Emmy Award-winning Subway Q&A, where she serves as the show's relationship expert. She is also the host of CableVision's Reservations Required and Full Frontal Fashion. Cooking aficionados across the nation know Jacqui as the host of Food Network Live's Ready, Set, Cook!

    In March 2007, Jacqui created a philanthropic Web site to promote the spirit of selfless service among younger generations, |

  • Copyright © 2024 KGO-TV. All Rights Reserved.