Category Archives: Appetizers

Tomato Mixture
e:1 large ripe tomato, heirloom if possible
2 Tbs extra virgin olive oil
1 Tbs red wine or Balsamic vinegar
1 Tbs white wine vinegar
1 1/2 tsp minced prepared capers
1 chopped shallot
3 cloves of finely chopped garlic
3 Tbs chopped basil
dash hot pepper flakes
Salt and pepper to taste

Bread
8 1/2-3/4 inch slices of your favorite crusty bread, about 4 inches across
2 cloves garlic, peeled
2 Tbs grated Pecorino Romano cheese or Parmesan cheese
Prepare Tomato Mixture.
Mix all the ingredients together in a bowl. Let sit for a few minutes. Reserve a little of the basil for a garnish.

Prepare Bread
Preheat broiler. Toast bread on both sides. This can be done in a toaster, but it takes longer. Rub a garlic clove on both sides of the toasted slices. Spread bread out on a cookie sheet or large roasting pan. Even distribute the tomato mixture over the bread slices. Top with parmesan cheese. Place under the broiler for about 1 minute, until cheese is melted. Place slices on a serving plate and garnish with reserved basil.

Romesco Sauce:
2 medium ripe tomatoes
8 cloves garlic, peeled
1 dried (New Mexico) large sweet red pepper seeded
1 dried red chili
1/2 cup water
2 tbsp red wine vinegar
1/4 cup Aguardiente or Grappa (Spanish liqueur or its Italian equivalent)
3/4 cup extra virgin olive oil
2 slices of French style bread, about 1/4 inch thick
12 blanched whole almonds
salt & pepper to taste

Shrimp:
1 1/2 lbs large shrimp shelled, de-veined and wiped dry (reserve shells)
3 large cloves garlic, sliced
2 tbs extra virgin olive oil
2 tbs chopped Italian parsley
salt and pepper

Prepare Romesco Sauce:
Preheat oven to 350°. Roast tomatoes and garlic 30 min.

Combine water, dried pepper, chile and vinegar in a sauce pan and bring to a boil. Lower heat and simmer 5 minutes.

Heat 2 tbs oil in in frying pan, sauté bread slices until golden, remove from pan. Sauté almonds until golden, cool.

In food processor, process almonds and bread, then add tomato, garlic and chile pepper mixture. Pour in Grappa. Then add remaining olive oil through feeder tube in a thin stream while processor is running. Salt and pepper to taste.
Makes About 1 1/3 cups sauce.

Prepare Shrimp:
In large sauté pan over medium-high heat, heat olive oil and garlic until slightly colored. Add shrimp, stirring constantly until pink and just cooked. Salt and Perrer to taste. Arrange shrimp around a bowl filled with romesco sauce. Sprinkle with parsley.

Serves 10.

Ingredients
Cooking spray
24 siu mei wrappers, thawed (if frozen) Note siu mai wrappers are thinner than round gyoza or wonton wrappers
2 teaspoons canola oil
1/4 teaspoon salt For the dressing:
1 teaspoon lime zest ‘
2 tablespoons fresh lime juice
1/4 teaspoons salt
1/8 teaspoon black pepper
1/2 teaspoon dried hot red pepper flakes
2 tablespoons olive oil
For the salad:
1/2 pound lump crabmeat, picked over
1 stalk celery, finely diced
1/2 cup finely diced mango
1/4 cup thinly sliced scallions
2 tablespoons coarsely chopped fresh cilantro leaves 

Directions
Preheat the oven to 375 degrees F. Spray 2 mini-muffin tins with cooking spray.
Brush the wonton wrappers with oil, and place each wrapper into a section of a mini-muffin tin. Gently press each wrapper into the tin and arrange so that it forms a cup shape. The wrapper will overlap itself and stick up out of the cup. Sprinkle with salt and bake for 8 to 10 minutes, until browned and crisp. Remove from the tin and allow wrappers to cool.

Meanwhile whisk together the zest, lime juice, salt, pepper, and pepper flakes. Add the oil and whisk until well combined.
In a medium bowl, toss together the crabmeat, celery, mango, scallion and cilantro. Add dressing and toss to combine. Fill each cup with the crab salad and serve.

Lamb:
1 1/2 lbs ground lamb
1/2 cup fresh breadcrumbs made from crustless French bread
1/2 cup chopped fresh cilantro
1/2 cup minced white onion
1/4 cup chopped fresh mint
1 large egg
1 large shallot, minced
1 tbs fresh lemon juice
2 tsp ground cumin
1 1/2 tsp salt
1 tsp freshly ground black pepper
1/2 tsp cayenne pepper
1/4 tsp ground allspice
2 tbs olive oil

Sauce:
1 cup finely chopped white onion
3 garlic cloves, chopped
2 cups canned diced tomatoes in juice, drained
2 tbs fresh lemon juice
1/4 tsp ground allspice
1 tbs pomegranate molasses*

6 6- to 7-inch-diameter pita rounds

1/2 cup chopped green onions
Plain whole-milk yogurt
2 tbs olive oil
For lamb:
Combine all lamb ingredients in large bowl; mix to blend thoroughly (Can be prepared 1 day ahead). Cover and refrigerate. Using moistened hands and a 1/4 size measuring cup, shape lamb mixture into about 20 oval patties measuring approximately 3 x 1.5 x .5 inches. Arrange patties on sheet of foil.

Heat 2 tablespoons olive oil in heavy large skillet over medium-high heat. Add patties; cook until browned, about 4 minutes per side. Using slotted spoon, return patties to foil. Reserve drippings in skillet.

For sauce:
Heat drippings in skillet over medium heat. Add onion and garlic and sauté until onion is soft, about 5 minutes. Add tomatoes, lemon juice and allspice. Bring to boil, scraping up browned bits. Stir in pomegranate molasses. Return patties to skillet. Reduce heat to medium-low, cover and simmer until patties are cooked through and tender, about 20 minutes. Transfer patties to bowl. Tilt skillet and spoon fat off top of sauce. Simmer sauce until slightly thickened, mashing tomatoes with back of fork, about 5 minutes. Season with salt and pepper. Return patties to sauce. Remove from heat.

Meanwhile, heat pitas either in oven or microwave.
Oven: preheat oven to 350°F. Wrap pitas in foil; bake 12 minutes to heat.
Microwave: on a plate covered with plastic wrap.

Simmer patties in sauce until heated through, then mix in green onions. Cut pitas in half; gently open each half. Place 1 or 2 patties and some sauce into each pita half and top with dollop of yogurt.

*Pomegranate Molasses is a thick syrup that can be obtained at most Middle Eastern markets and some supermarkets. It is available at Lenny’s market near Walmart in downtown Renton.

Makes 4 to 6 servings.

from: http://www.epicurious.com