Ayse Meze Brussel Sprouts


6 garlic cloves, minced

1 jalapeno, minced

1 cup red wine vinegar

2 oz honey

2 tbsp Dijon mustard

2 cups olive oil

5 oz brussel sprouts, trimmed and quartered

1/4 cup Italian parsley leaves

1 tsp capers

1/2 oz walnuts, toasted and chopped

1/2 oz currants

1/2 oz scallions, sliced

Salt and pepper to taste



Make vinaigrette - Blend garlic, mustard, vinegar, honey, olive oil and jalapeno in blender.  Season with salt and pepper and place in squirt bottle.

Deep fry brussel sprouts for 3 minutes.  Remove when edges begin to brown and curl.  Toss in a bowl and season with salt and pepper.

Fry parsley and capers for 1 minute.  Add to sprouts.  

Toss in scallions, walnuts and currants.  

Toss in vinaigrette. 

Dough (Pate Brisee)


6 oz flour

3 oz butter

1/2 tsp salt




Cut butter pieces the size of a small nut (into the flour)

Place butter, flour, and salt into food processor.  Add a touch of water and pulse.  Repeat until dough comes together.

Take out of food processor and combine dough (do NOT over work)

Wrap dough and put into refrigerator for at least 20 minutes (or overnight)

Roll out and place in tart shell.

Blind bake at 350 degrees until lightly browned.

Tomato, Basil and Mozzarella Tart


1 nine inch tart shell, baked (see dough recipe)

5 plum tomatoes, sliced into 1/4 inch thin slices

Olive Oil

15 basil leaves

3 cloves of garlic, chopped

1 cup grated mozzarella cheese

Salt and pepper to taste



Sprinkle cheese over bottom of tart shell.

Place 10 basil leaves on top of cheese.

Chop remaining basil.

In bowl: Mix basil, garlic, tomato slices, salt and pepper.

Line tomatoes in tart shell.

Bake at 400 degrees until all tomatoes are soft.

Roasted Clams Casino


2 dozen littleneck clams

1/2 lb butter, soft

3 strips bacon

2 shallots, chopped

5 cloves of garlic, chopped

3 tbsp chopped parsley

1/2 cup Parmesan cheese

1/4 cup bread crumbs

1 tsp salt

1 tsp ground pepper



Steam clams until they open.  Let cool.

Remove clams from shell.

Reserve one half of the clam shells and wash them.

Place clams back into shells.

Cook bacon until slightly crisp.  Allow to cool and chop into small pieces.

Place butter, bacon, shallots, garlic, parsley, cheese, salt and pepper into a food processor and pulse until all combined.

Spread butter compound onto the clam.

Sprinkle with bread crumbs.

Place under a broiler until bread crumbs brown.


Shrimp, Avocado & Orange Cocktail Salad


2 navel oranges (sectioned and juices reserved)

1.5 pounds of medium shrimp (shelled & deveined)

2 tsp olive oil

1 clove garlic (pasted)

1 can hearts of palm, chopped into small segments

2 avocados


1/2 cup mayonnaise

3 tbsp ketchup

1 tbsp cognac or brandy

Juice of 1/2 lime

1/2 tsp sugar

1/2 tsp honey

Zest of 1 orange


Zest an orange and set aside

Section 2 oranges into supremes by removing all the pith and skin

Cut orange segments from their membranes and squeeze the juice from them

Reserve the segments and the juice

In boiling salted water, poach the shrimp until pink and firm (about 2 minutes)

Drain the shrimp and while still warm, combine with garlic, oil, and 1 tbsp orange juice

Stir to combine and let the shrimp cool to room temperature

Combine all the sauce ingredients and add orange zest to mixture

Transfer the orange segments to the bowl with the shrimp

Add hearts of palm to shrimp

Add 1/2 sauce to the shrimp and orange mixture and coat to combine

Halve the avocados, slice and chop into small segments

Serve the shrimp with the avocado

Serve with the remaining sauce on top (if sauce too thick, can thin with remaining orange juice)

Sweet & Sour Kielbasa


1 tsp honey

1 tsp prepared mustard

1 jar red currant jelly

1 can pineapple chunks

1 link of kielbasa


Simmer kielbasa for 15 minutes in boiling water

Combine the rest of the ingredients in a pan over medium heat and simmer for 15 minutes

Slice kielbasa and add to the sauce before serving

Pepperoni Pie


3 cups flour

4 beaten eggs

16 oz shredded mozzarella cheese

2 tsp salt

4 cups milk

12 oz thinly sliced pepperoni - cut into quarters

1/2 tsp of oregano

Pepper to taste


Mix everything together and spread onto a cookie sheet with a high lip/edge

Bake at 350 degrees for 35-40 minutes

May need to absorb some oil using paper towels

Cheese Ball


8 oz package of cream cheese (softened)

1/2 of 8 oz can of crushed pineapple (drained)

1 cup of finely chopped pecans or walnuts

1/8 cup of finely chopped green pepper

1 tbsp finely chopped onion

1 1/2 tsp of seasoned salt


Mix together all of the ingredients with only 1/2 of the nuts

Shape into a ball and seal tightly with plastic wrap

Refrigerate overnight and then roll in the remaining nuts before serving


**Can be made and frozen ahead of time

Cheese & Crab Snacks


1 can crabmeat

1 stick of butter

5 oz bottle of Old English Cheddar

2 packages (6 each) of English muffins

8 oz package of cream cheese (softened)

1/2 tsp of garlic powder

1/2 tsp of salt

1/2 tsp of pepper


Mix crabmeat, butter, cheeses, and spices together

Cut each English muffin in half and then cut each side into quarters

Spread mixture on each quarter

Put in freezer until ready to heat up

Defrost for 15 minutes on counter

Put in a 375 degree oven for 20-30 minutes