Ayse Meze Brussel Sprouts

INGREDiENTS:

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

DIRECTIONS:

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. 

Paella Pescador

INGREDIENTS:

2 oz olive oil

12 oz seafood mix (calamari, shrimp, scallops)

1 tsp of paprika

1 tsp of garlic

Pinch of saffron

2 oz of tomato sauce

24 oz seafood broth

8 oz Spanish rice

DIRECTIONS:

Heat up olive oil in pan and saute seafood.

Stir in garlic and paprika.

Stir in tomato sauce.

Add broth and bring to a boil.

Stir in rice and cook for 10 minutes.

Drop heat to medium-low and stir in saffron.  Cook for another 6-8 minutes.

Cover and let rest for 5-10 minutes before serving.

Garnish: 8 mussels, 6 clams, 4 lemon wedges

Optional: Seasonal vegetables

Paella Mixta

INGREDIENTS:

2 oz olive oil

6 oz seafood mix (such as calamari, shrimp, scallops)

6 oz diced chicken and duck

1 tsp paprika

1 tsp garlic

Pinch of saffron

1 handful of green peas and green beans

2 oz tomato sauce

12 oz chicken broth

8 oz Spanish rice

DIRECTIONS:

Heat up olive oil in large pan.

Saute chicken and seafood.

Stir in garlic and paprika.

Stir in vegetables and tomato sauce.

Add broth and bring to a boil.

Stir in rice and let cook for 10 minutes.

Drop heat to medium-low, stir in saffron and cook for 6-8 minutes.

Cover and reserve 5-10 minutes before serving.

Garnish with 8 mussels

Optional: Seasonal vegetables

Chimichurri Sauce

INGREDIENTS:

6 garlic cloves

2 shallots

1 cup packed parsley leaves

1/2 cup packed oregano leaves

1/4 cup packed basil leaves

1 tsp red pepper flakes

1/3 cup of red wine vinegar

1 tsp Dijon mustard

1 cup olive oil

Water, as needed

Salt and pepper

DIRECTIONS:

Combine all ingredients, except the olive oil, into a food processor.

Stream in olive oil while running food processor.

Transfer to a bowl.  

Adjust consistency with water and season with salt and pepper.

Dough (Pate Brisee)

INGREDIENTS:

6 oz flour

3 oz butter

1/2 tsp salt

Water

DIRECTIONS:

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

INGREDIENTS:

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

DIRECTIONS:

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.