Tapas Inspired Dinner for Four

Item #: TDD44

Tapas Inspired Dinner for Four


This Spanish-inspired meal is excellent for a light dinner or lunch. We recommend adding a glass of sherry to get a completely authentic experience.

1 - Salt & Pepper Calamari (20 oz.): a bag of tender calamari breaded lightly with salt and pepper
2 - Mussels In Garlic Sauce (1 lb.): container of Prince Edward Island meaty and tender mussels, imbued with a garlic sauce
About 24 - Vanilla-Bourbon Bacon "Lollipops": thick slabs of smoked bacon come with a vanilla-bourbon glaze for a sweet, smoky treat
1 - Sun-dried Tomato Cheese Torta (9.5 oz): layers of creamy Feta cheese, sun-dried tomatoes, and garden-fresh pesto

Salt & Pepper Calamari: Bake from frozen. Remove all packaging before cooking. Calamari should be cooked to an internal temperature of 165°F.
Preheat oven to 450°F. Place a single layer of calamari on a lightly creased baking sheet.
For 8 oz. (1/4 package), bake for 9 minutes, flip, and bake additional 3 minutes or until golden brown.
For 16 oz. (1/2 package), bake for 13 minutes, flip, and bake an additional 3-4 minutes or until golden brown.
Place on paper towels to remove excess oil. Allow product to stand for 2 minutes before serving.
May be extremely hot. Not recommended for microwave ovens.

Mussels In Garlic Sauce: Keep frozen until ready to use.
Microwave: Empty contents into a microwaveable dish, cover and heat on 80% power for 5-6 minutes. Optional Microwave Instructions: Puncture pouch, place on microwavable plate and heat on 80% power for 5-6 minutes. Allow to stand 1 minute. Shake bag to coat mussels with sauce.
Boil-in-Bag: In a medium-sized saucepan bring 6 cups of water to a boil. Reduce heat to low and submerge pouch in boiling water for 5-6 minutes.
Sauce Pan: Empty contents of pouch into a sauce pan. Cover & heat over medium heat for approximately 4 minutes, reduce heat and simmer for additional 2 minutes.
WARNING: Contents will be hot; open pouch with care. Appliances vary in performance; instructions are guidelines only. Do not refreeze unused portions.

Vanilla Bourbon Bacon Lollipops: Cook from a thawed state.
Preheat oven to 375°F and cook for approximately 15-20 minutes or until internal temperature of 165°F. Flip product halfway through cooking. Oven temps may vary, adjust cook times accordingly. Cook until desired crispness is reached. Let the glaze packet thaw for an hour until it comes to room temperature. The glaze can be drizzled over the bacon or used as a dipping sauce.

Sun-Dried Tomato Torta: Thaw and serve.

Salt & Pepper Calamari: Squid, Wheat Flour, Modified Food Starch (Tapioca, Perilla Oil, Coconut Oil, Palm Oil), Wheat Gluten, Salt, Garlic And Onion Powder, Sugar, Sodium Acid Pyrophosphate And Sodium Bicarbonate [Leavening Agents], Soy Flour, Dextrose, Spices, Natural Flavoring, Yeast, Soybean Oil.
Contains: Wheat and Soy.

Mussels In Garlic Sauce: Mussels, Water, Nonfat Dry Milk, Natural Butter Flavor, Corn Starch, Evaporated Cane Syrup, Garlic Powder, Sea Salt, Spice, Guar Gum, Onion Powder, Dehydrated Chives, Oleoresin, Turmeric, Salt.
Contains: Milk, Shellfish (Mussels).

Vanilla-Bourbon Bacon "Lollipops": Bacon, Maple Syrup, Vanilla Extract (water, alcohol (35%), sugar, vanilla bean extractives), Bourbon Extract (water, alcohol (35%), sugar, bourbon extractives), Brown Sugar

Sun-Dried Tomato Torta: Butter (Cream (Milk), Natural Flavors), Sundried Tomato, Feta Cheese (Pasteurized Milk, Cheese Cultures, Salt, Enzymes, Natamycin to protect flavor), Cream Cheese (Pasteurized Cream, Cheese Cultures, Salt, Carob Bean Gum, Guar Gum), Parmesan Cheese (Pasteurized Cow’s Milk, Cheese Cultures, Salt, Enzymes), Olive Oil (Soybean Oil, Extra Virgin Olive Oil), Basil, Parsley, Minced Garlic, Minced Shallots, Cilantro.
Contains: Milk, Soy.