Tapas Class

I had a great Tapas class last night at Chef's Gallery. We made empanaditas, mini tarts, stuffed tomatoes, corn muffins and chicken teriyaki. Many of the things I make in my classes are favorites of mine with a twist.

Before a class I like to try out my new variations at least once...here is where my great friends come in. They come over and taste test for me...letting me know if they like my new renditions. Below is the corn muffins with pancetta and avocado that we tried. Thanks Dave and Sandra!

Mini Chili Corn Muffins with Pancetta, Avocado and Cilantro

1 1/3 cups yellow cornmeal
1 1/3 cups all-purpose flour
1 tablespoon baking powder
Pinch of salt
2 large eggs, lightly beaten
1 ¼ cups milk
3 tablespoon melted butter, plus extra for greasing
2 large fresh red chilies cored and finely chopped (less for less heat)
3 scallions, white and green finely sliced

Pancetta, Avocado, and Cilantro Filling

1 tablespoon olive oil
12 think slices pancetta or thick-cut bacon, cut crosswise into 1 ½ inch pieces
2 large ripe Haas avocados
Lemon juice, for brushing
1 bunch cilantro
2 deep 12-hole mini muffin pans, greased

1. Put the cornmeal, flour, baking powder, and salt into a large bowl and mix well. Stir in the eggs, milk, butter, shopped chilies, and scallions, mixing until just combined.

2. Using a teaspoon, spoon the batter into the prepared muffic pans to about two-thirds full. Bake in a preheated oven at 400 F for about 15 minutes until lightly golden. Remove from the oven and transfer to a wire rack to cool.

3. Grease the muffin pans again, add mixture as before, bake and cool as before. Repeat until all the muffin mixture has been used. Eat warm on the day of baking or store and reheat as listed below.

4. To prepare the filling, heat the oil in a sillet, add the pieces of pancetta and saute until crispy. Drain on crumpled paper towels.

5. Cut the avocado into 1/2-inch thick slices. Cut muffins in half. Put one piece of avocado in each muffin, top with a slice of crispy pancetta and a few cilantro leaves. Put the tops back on the muffins and serve. If the lids are a bit unstable, spear the whole thing together with a toothpick.

I served this with a cumin aioli.