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. 

Loaded Mashed Potato Balls


4 slices bacon, diced

2 cups vegetable oil, or more, as needed

3 cups leftover mashed potatoes

1 cup shredded cheddar cheese

2 tbsp chopped fresh chives

1/2 tsp cayenne pepper (optional)

2 large eggs, beaten

1 1/2 cups freshly grated Parmesan cheese



Heat a large skillet over medium high heat.  

Add bacon and cook until brown and crispy (about 6-8 minutes).  Set aside.

Heat oil in large Dutch oven over medium heat.

In large bowl, combine potatoes, cheese, chives, pepper and bacon.

Roll the mixture into 1 1/4 - 1 1/2 inch balls, forming about 25 balls.

Dip balls into egg, then dredge into bread crumbs, pressing to coat.

Working in batches, add balls to Dutch oven and cook until golden and crispy (2-3 minutes)

Transfer to paper towel lined plate.

Serve immediately, garnished with cheese.

Paella Pescador


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



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

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.

Nick's Chili


1.5 LB Ground Beef

3 Johnsonville Beer Brats

3 Large Peppers - One Red, One Yellow, One Green

5 TBS Chili Powder

1 TBS Celery Salt

1/2 TBS Cayenne

2 TBS Salt

1 TBS Pepper

1/4 Cup Dark Brown Sugar

6 Dark Kisses

3 Cans Dark Red Kidney Beans

3 Cans Light Red Kidney Beans

1 Can Sweet Corn

1 Can Tomato Paste

2 Large Purple Onions

Shredded Cheese (Your choice)

Oyster Crackers or Saltines



Slice open brat casing and brown with beef in skillet with salt and pepper. Add to large pot on low heat. Dice up remaining ingredients and add to pot. Poor in one can each of beans un-drained to pot. Drain remaining cans of beans and add to pot. Add can of corn un-drained. Add remaining ingredients and let cook down for a few hours. Stir occasionally. Adjust seasonings to taste.


Serve with cheese and crackers.