When my husband and I were in Barcelona, Spain we had some of the most amazing food! We ate and drank just like the locals and even splurged on a fine dinning dinner when we were there (where I had the best salt crust ox tail of my life)! But Spain is all about the Tapas. Tapas are small plates with delicious bites. Tapas can be anything, they can be a small plate of olives or chorizo sausage or even my favorite croquettes. Who wouldn’t love croquettes? I mean they are basically béchamel sauce with meat thrown in then covered in bread crumbs and fried, and served with more sauce! Pure heaven if you ask me! So in my version of croquettes, I used Chukar instead of chicken or beef. These are a perfect appetizer to serve at a party, I promise your guests will devour them. Once they dip them in that Sriracha Aioli, its over, just remember to grab enough for yourself!

Chukar Croquettes

• 12 Ounces Chukar meat, cooked and shredded

• 2 TBS Butter

• 2 TBS Flour

• 1 Cup Milk

• 1 tsp. Salt

• 1/2 tsp white Pepper

• A pinch of Nutmeg

• 3/4 Cup Parmesan cheese, shredded

• 1 Cup Flour

• 3 Eggs, whisked

• 1.5 Cups Panko Bread Crumbs

In a sauce pan melt the butter then add the flour. Whisk together to form a paste. Add a little bit of the milk to break up the paste and clumps. Then add the rest of the milk. Add the salt, pepper and nutmeg. Bring to a boil cook till the sauce had thickened and can coat the back of a wooden spoon. Then add the parmesan cheese and remove from heat. Mix in the shredded Chukar meat. Let the mixture come to room temperature then place it in the refrigerator to cool. After about 4 hours take about 2 TBS of the mixture and form small balls, place them on a sheet tray. Once all the filling is made into balls, roll them in the flour then the egg wash and finally into the panic bread crumbs. In a cast iron skillet fry the croquettes for about 2 minutes on each side. Right after you take them out of the oil sprinkle them with more salt immediately. Then serve.

Sriracha Aioli:

• 1 Cup Mayonnaise

• 2 TBS Sriracha

• 1 Lime, juiced

Combine all ingredients together in a bowl, whisk well. Then serve.