Tuesday, March 28, 2006

tapas.....

well, its been a bit since my last post and ive been feeling very lazy
but i owe it to myself to add a little something or other.....
ive gotten more requests for vegetarian recipies than carnivorous ones
so i guess i should start with some starters for starters eh?
Since springtime is here (finally!!) lets do some light fare.

ROASTED RED PEPPER AND CORN RELISH

1 red bell pepper
1 small-medium sweet onion
1 ear of fresh corn (shucked and de-corned)
1 Tbls. of olive oil
1 Tbls. of lemon juice or balsamic vinegar
1 pinch of hot pepper flakes
salt and pepper to taste.

directions: juliene the red pepper and onion into 1 inch strips and sweat
them in the olive oil with the spices under medium heat untill onion is translucent. Add the corn and acid (vinegar/lemon juice) for about 2 minutes and cool. serve with tortilla chips or garlic toast points.

Variation: serve with lump crab meat/and/or lightly blanched
asparagas on a mixed green salad for a refreshing spring/summer salad.

OLIVE TAPENADE

1 cup of pitted Calamata olives
2 Tbls of capers
5 cloves of garlic (roasted will make it sweeter!)
2 anchovies (optional)
1/4 cup of lemon juice
1/2 cup of virgin olive oil
1 Tbl of cracked black pepper

directions: throw ingredients (except olive oil) into a cuisinart or small blender
on low and slowly drizzle in olive oil. DONT ADD SALT!! Kalamatas are packed in a salt brine so beware!
I love to stir this in pasta sauces for a burst of flavor and even on bruchetta.
surround it with mozzerella, sliced roma tomatos, feta and roasted red peppers with toast points
for a delightful appetizer. garnish with basil ribbons.

OK, this next one isnt vegetarian, but if so inclined then omit the chicken and pepperoni :)

GONZOS ANTI PASTA
one of my favorite recipes ive ever created.....its a fusion of Italian and Asian culinary endeavors..serves about 6-8people

1 can sliced water chestnuts (drained)
1 can bamboo shoots (drained)
small bottle of 1/4d artichoke hearts in oil (save oil)
1/2 small red onion juliened
1 cup of rehydrated sundried tomatos juliened
1 roasted red pepper julienned
1 cup of calamata olives (or an equivalent)
1/2 cup of mottzerella cubes
1 1/2 cup of pepperoni cut into small chunks
1 1/2 cup of cubed GRILLED chicken breast
1Tbl minced garlic + teaspoon of pepper

Directions..whisk in oil from the art hearts with 1/4 cup of balsamic vin. and garlic+Pep
Gently fold the remaining ingredients and top with fresh basil ribbons and a hand full of pine nuts, refrigerate. It gets better after 12 hours when all the flavors melt together..i like to serve it on a bed of baby spinach or mescalin greens and sprouts...sometimes i will add marinated mushrooms or hearts of palm if available for a variation.