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Category: Appetizers & Snacks

Juniper Pickled Onions

Juniper Pickled Onions

1 bag of small pearl white onions, preferably organic

Brine:
1 C. clean water (beware tap water with a high chlorine content)
2 tsp. Kosher salt
1 T. maple sugar, maple syrup or dark honey
3 juniper berries
1 allspice berry
1 cardamom pod, opened and the seeds scraped out
6 peppercorns
2 bay leaves
Two large pieces of lemon peel

Cut a shallow X in the root end of each onion and drop into a small saucepan. Cover the onions with water and a generous pinch of salt. Boil for 5 minutes. Strain the onions, then rinse well in cold water.  Shock the onions in ice water to stop the cooking. Using kitchen scissors, snip the root end off each onion, and the very tip if it’s sprouted or browning, Remove the outside peel to reveal a perfect white onion. Drop the onions into the sterilized jar or jars. Make a brine by heating the remaining ingredients to just below a boil. Cover the onions with the hot brine. You may have brine left over, don’t worry, but do make sure all the seeds and leaves are in the jars. Cool the onions, then refrigerate. The pickles will be ready to eat in about a week and have lasted in my refrigerator for more than six months.

Leek and Lemon Thyme Tarts with Black Trumpet Mushrooms

Leek and Lemon Thyme Tarts with Black Trumpet Mushrooms

1/4 lb. black trumpets
1 T Oregano
1/2 C. Chèvre
1/4 C. Shallots
1 Leek
2 T. Parsley
1 slice bacon
White wine
Lemon
2 bulb garlic, minced
2 T. thyme
2 tart shells
Juice from 3 Lemons
1 bunch chives

First pre-heat your oven to 400, then cut off dirty ends of mushrooms and wash in several changes of water, lifting the mushrooms out of the water to let the grit fall to the bottom. I’ve found it impossible to get these mushrooms clean without washing. Now dry sauté your mushrooms. Cook them in a pan without any oil on medium heat to get rid of all that moisture. When the water is mostly gone, and before they start to burn, take them off the heat. Chop and start cooking your bacon (add a bit of extra fat if it needs it) while you slice your shallots and leeks thin and pick your herbs. Cut mushrooms into ½ inch pieces. Now sauté your veggies, mushrooms, and herbs until soft, add wine, lemon, salt and pepper to taste then remove to mixing bowl. Mix veggies with chèvre, taste again for seasoning (this recipe wants a good amount of lemon to counter the heavy bacon and cheese). Use a tablespoon to fill tart shells on wax paper lined sheet tray and cook for 15 minutes or until cheese and tarts begin to brown. Take out to cool, chop some chives for garnish, and you’re done!

Roasted Cherries with Gorgonzola, Honey and Thyme

Roasted Cherries with Gorgonzola, Honey and Thyme

Roasted Cherries with Gorgonzola, Honey and Thyme

 

1 lb (500 g) Bing or rainier cherries, pitted and halved

Extra-virgin olive oil

Kosher salt

1/2 lb. (230 g) gorgonzola wedge

Wildflower honey

Fresh thyme leaves

Maldon salt

 

Preheat the oven to 4009F and prepare a small roasting pan lined with aluminum foil. Place the pitted cherries in the roasting pan. Drizzle the cherries lightly with olive oil and a pinch of kosher salt. Roast the cherries for 15-20 minutes, turning once with a wooden spoon until the cherries are soft, juicy, and caramelized. Let the cherries slightly cool before assembling; they can be quite hot and sticky! To assemble one bruschetta, slice a thick chunk of gorgonzola and smear it gently onto the toasted bread. Spoon the roasted cherries over the cheese. Drizzle a bit of honey on top, a sprinkle of thyme leaves, and finish with a pinch of Maldon salt.

Caramelized Onion, Spinach, and Avocado Quesadillas

Caramelized Onion, Spinach, and Avocado Quesadillas

3 T. grapeseed oil or olive oil
2 large yellow onions, halved and sliced
1/2 tsp. salt
10 oz. baby spinach
2 C. shredded Monterey jack cheese
2 avocados, pitted, peeled, and sliced
4 large flour tortillas

Add the oil to a large sauté pan over medium heat. Add the onions and salt and cook, stirring occasionally, until the onions are soft and deep golden brown, about 30 to 40 minutes. (If the sides of the onions begin cooking too fast, lower the heat to medium-low, add a little more oil, and stir. Your goal is to have the onion slices cook as uniformly as possible.) Remove the onions from the pan and place them in a bowl. In the same sauté pan over low heat, add the spinach and cook, stirring frequently, until wilted, about 2 minutes. Remove from heat and transfer the spinach to another bowl, then carefully wipe the pan dry with a paper towel. Return the pan to the stove and increase the heat to medium-low. Lay one tortilla flat in the pan. Evenly sprinkle 1/2 C. of cheese over the top. To the bottom half of the tortilla, add 1/4 of the caramelized onions, followed by 1/4 of the wilted spinach. Heat until the cheese melts and the tortilla is browned and crispy. Add the avocado slices (about 1/2 of an avocado per quesadilla), and immediately fold the tortilla in half, onto itself, and flip it over. Continue cooking for about 30 seconds or until warmed through. Using a spatula, transfer the quesadilla to a cutting board. Cut into fourths. Repeat this process with the remaining ingredients and serve with your favorite salsa or cilantro pesto.

Charcuterie Items by Season

Charcuterie Items by Season

Charcuterie Items by Season

Spring

 

Raw snap peas

Radishes

Blanched asparagus

Artichoke hearts

Apricots

Kumquats

Grapefruit

Strawberries

 

Summer

 

Rainbow carrots

Celery

Broccoli florets

Cucumber

Raspberries

Blueberries

Blackberries

Red or green grapes

Watermelon

Pineapple

Peaches

Plums

Tomatoes of all varieties

Anything growing in the garden!

 

Autumn

 

Roasted beets—ruby, striped, or golden

Carrots

Roasted sweet potatoes

Roasted squash

Apples

Pears

Figs

Persimmons

Cranberries

 

Winter

 

Pickled beets

Pickled green beans

Dried fruit

Figs

Tangerines

Mandarins

Oranges

Pomegranates

 

To top off the board and fill in any little gaps, I like to pile on salted or raw nuts, olives, fresh honeycomb, dried fruit, date cakes, and any other sweet and savory bits I may find. Tuck them in and around the other items, letting them spill over which makes it look like a spread fit for royalty. Grainy mustards, honey, chutney, jams, compotes, dips, and preserves are delicious accompaniments to slather on with a slice of cheese and baguette. Pickles, cornichons, pepperoncini, roasted red peppers, and pickled summer vegetables add a briny tang to balance some of the creaminess and sweetness. Use fresh herbs as a vibrant and aromatic garnish too!

Goldens & Cherries Bacon Roll-Ups

Goldens & Cherries Bacon Roll-Ups

1/2 to 3/4 C. boiling water
2 T. butter, melted
3/4 C. Sun-Maid Goldens and Cherries
2 C. herb-seasoned stuffing mix
1 egg, beaten
1/4 lb. ground beef
1/4 lb. ground hot sausage
1 lb. bacon slices, cut into thirds

Combine 1/2 C. boiling water, butter, Goldens and Cherries and stuffing mix in a large bowl. Gently stir until stuffing is thoroughly moistened, adding additional boiling water if needed. Add egg, ground beef and sausage; mix well. Shape mixture into oblong balls measuring about 3/4 inch by 1-1/2 inches. Wrap one piece of bacon around each ball and place seam-side down on a baking sheet. Bake at 375 degrees for 30 minutes or until bacon is crisp. Set aside on paper towels to drain. Makes 3-1/2 dozen.

Air Fryer Cheesy Tomatoes

Air Fryer Cheesy Tomatoes

Air Fryer Cheesy Tomatoes

 

1 tomato large

2 T. Parmesan cheese shredded

2 T. Mozzarella cheese or Fresh Mozzarella pearls

4-8 fresh basil leaves

1/2 tsp. coarse sea salt

 

Slice the tomatoes into 1/4″ slices and lay in air fryer basket. Top each slice with one basil leaf and enough cheese to cover the top. Air fry at 350 for 5 minutes, until the cheese is melted and bubbly. Lightly sprinkle with coarse sea salt and serve

Prosciutto and Fresh Mozzarella Crostinis with Basil Oil

Prosciutto and Fresh Mozzarella Crostinis with Basil Oil

1 baguette, sliced on the bias about 3/4″ thick
1 ball fresh mozzarella, sliced
2 slices prosciutto
Basil Oil (Below)

Grill or toast the baguette slices if desired. Pour a little basil oil down on a plate. Place grilled baguette slice on plate, layer mozzarella and then prosciutto on top. Insert baguette into mouth, bite, chew, and understand what all the fuss is about.

Basil Oil

1 bunch basil, stems removed (about 1 C.?)
1/2 C. oil – this is one instance where using a canola or vegetable or other unflavored oil might be better than olive oil so that it doesn’t drown out the flavor of the basil

Boil a pot of water. Put basil in for 30 seconds. Take basil out, rinse under cold water. Pat dry (important!), add basil and oil into blender. I had to add in a little more oil than pictured below. Salt and pepper to taste while blending!

Mini-Veggie Pancakes

Mini-Veggie Pancakes

Mini-Veggie Pancakes¼ cabbage, chopped rough
¼ onion, chopped fine
1 whole egg
1 egg white, beaten
1 sundried tomato, chopped fine
¼ tsp. paprika
¼ tsp. mixed herbs
Salt

Mix all ingredients together in a bowl. Heat a non-stick pan on medium to med-high heat. Drop a T. of mixture onto the pan and press down lightly for a few seconds with a spatula. Cook on one side, flip, and press down again until mixture is cooked through.

Pantry Friendly Graham Crackers

Pantry Friendly Graham Crackers

1/3 C. dry powdered milk
½ C. water
1 T. lemon juice or vinegar
1 C. brown sugar
½ C. honey
2 tsp. vanilla
2 eggs, beaten slightly
6 C. whole wheat flour
1 tsp. salt
I tsp. baking soda

Mix milk, water, and lemon juice or vinegar. In separate bowl, add dark brown sugar, honey, vanilla, and eggs (in that order). Blend well to keep oil in emulsion. Combine the two mixtures and add flour, salt, and soda. Divide into four equal parts. Place each part on a greased and floured cookie sheet. Roll from center to edge until 1/8 inch thick. Prick with a fork. Bake at 375 degrees for about 15 minutes or until light brown. Remove from oven and cut into squares.

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms

Crispy Herbed Goat Cheese Stuffed Zucchini Blossoms3 ounces herbed goat cheese
12 zucchini blossoms, rinsed, stamens removed
oil for frying
1 C. all purpose flour
1 C. ice water
salt

Gently place 1 tsp. of goat cheese into the center of each blossom, being careful not to tear the petals. Heat about 1 inch of oil in a skillet over medium-high heat. Until it reaches 350 degrees or until a bit of batter dropped into it begins frying. While you are waiting for your oil to heat up, make your batter by whisking together flour and ice water until a smooth and thin batter forms. Once your oil is hot, carefully dredge the stuffed zucchini blossoms in the batter. Allow any excess to drip off and then fry until golden brown 1 – 2 minutes on each side. You may need to do this in batches so you don’t over crowd the pan. Use a slotted spoon to transfer to a paper towel lined plate, sprinkle with salt and serve immediately.

No-Bake Chewy Granola Bars

No-Bake Chewy Granola Bars

2 C. quick cooking oats (or pulse whole oats in a food processor a bit)
1 C. rice crispy cereal
1/4 C. shredded coconut
1/4 C. butter
1/4 C. honey or agave
1/2 C. brown sugar
1/2 tsp. salt
1/2 tsp. vanilla

In a large mixing bowl, mix together the oats, cereal and coconut. Set a small saucepan over medium high heat and melt the butter. Add the honey, brown sugar and salt. Stir together then leave it alone as it comes to a boil. Once the boil has reached all the way around the edges of the pan, begin timing. Allow this mixture to boil for 2 minutes and 15 seconds. During this time, you may need to turn the heat down a bit so it doesn’t overflow, but be sure it keeps boiling. Add the vanilla then pour the mixture over the oats, using a rubber spatula to get all the sugar mixture out of the pan. Mix the ingredients together until the oats are completely coated. Add in your desired mix-in then press very firmly into a lightly greased 9×13″ pan. If you like your bars thicker, you can use a smaller pan or double the recipe and use the same 9×13 pan. If you do not press firmly enough, the bars will fall apart when you eat them. Place them in the fridge for 20 minutes then cut to size.

Chocolate Chip: Add 1/2 C. of mini chocolate chips to the finished mixture before pressing into the pan, allowing it cool just a bit or you will end up with melted chips. Sprinkle on a few extra chips over the top after they are pressed into the pan.

White Chocolate Cranberry: Add 1/3 C. of white chocolate chips and 1/3 C. of Craisins to the finished mixture before pressing into the pan, allowing it to cool just a bit first or you will end up with melted chips.

Candy Bar: Add 1/3 C. of Heath bar pieces, 1/3 C. of mini M&M’s and 1/3 C. of chopped pretzels to the finished mixture before pressing into the pan.

Peanut Butter: Add 2 T. peanut butter to the finished sugar mixture before pouring it over the oats. Once mixed with the oats, add 1/2 C. peanut butter chips before pressing into the pan.

Raisin Nut: Add 1/3 C. of chopped raisins and 1/3 C. of chopped pecans to the finished mixture before pressing into the pan.

Jalapeño poppers a la parrilla

Jalapeño poppers a la parrilla

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4 Large Jalapenos, halved, seeded
1-12 toothpicks
4- 8 slices Turkey Bacon (crisps up well on the grill)
4 oz. Cream Cheese, room temperature
2 T. finely Grated Cheddar Cheese

Mix cream cheese and cheddar cheese. Take a T. and stuff a jalapeno half, making it fairly level. Run spoon along the outside edge so no cheese is hanging over the sides. Repeat for remaining half peppers. Wrap each half with 1-2 pieces of turkey bacon – 2 for large peppers. The bacon should encircle the jalapeno, completely covering the filling and as much of the pepper as possible. You do not want the filling to be able to spill out if the jalapeno tilts while on the grill. Use toothpicks to secure the bacon in place. Place peppers on your hot grill, filling side down and cook 4-6 minutes and then turn them over and cook the other side an additional 4-6 minutes. The bacon should be crisp and beginning to blacken, the filling hot and creamy, and the pepper softened.

Tequila Infused Queso Fundido

Tequila Infused Queso Fundido

Tequila Infused Queso Fundido1 tablespoon olive or vegetable oil
1 large (10-ounce) ripe tomato, cored, seeded (if you wish) and cut into 1/4-inch pieces
1 medium onion, cut into 1/4-inch pieces
Hot green chiles to taste (roughly 1 large jalapeno or 2 large serranos), stemmed, seeded (if you wish) and finely chopped
3 tablespoons tequila, preferably a silver (blanco) tequila
8 ounces Chihuahua or other Mexican melting cheese, such as quesadilla or asadero, shredded (you’ll have about 2 cups)
1/2 cup chopped cilantro

Heat the oil in a very large (12-inch) skillet over medium-high. Add the tomato, onion and chiles, and cook, stirring nearly constantly, until the onion begins to soften and brown, about 7 minutes. Add the tequila and cook quickly, stirring, until nearly reduced to a glaze. (If you tip the pan toward an open gas flame, it will ignite. If you choose this route, simply shake the pan back and forth until the flames subside and the tequila has reduced to a glaze.) Reduce the heat to medium-low, sprinkle the cheese evenly over the vegetables and stir slowly and constantly until just meltedtoo long over the heat and the cheese will become tough, oily and stringy. Scoop into a warm dish, sprinkle with the cilantro and serve right away with tortillas for making soft tacos. You may want a little salsa, too.

Jalapeno Popper Wontons

Jalapeno Popper Wontons

jalapenopopper1 package refrigerated square wonton wrappers
1 8 ounce package cream cheese, softened
3 jalapenos, seeds and ribs removed, finely chopped
½ cup shredded cheddar cheese
Vegetable oil for frying
Coarse salt

In a bowl, combine cream cheese, jalapenos, and cheddar cheese. Arrange wontons in a single layer on a baking sheet.  Add 1 tsp. of the filling to the center of each wonton (don’t overfill them). Dip your fingers in a bowl of water and run your wet fingers around all edges of each wonton. Fold the wontons over the filling, pinching the edges to seal to make a triangle and removing any air bubbles. Fry wontons in batches in hot oil until browned and cripsy. Drain on paper towels and sprinkle with coarse salt. Serve warm.

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)

Empanaditas de Carne (Small Beef Turnovers)Dough
2 cups all purpose flour
1/2 teaspoon of salt
1/2 teaspoon of baking powder
4 tablespoons of butter
1/4 cup ice water

Filling:
2 tablespoons vegetable oil
1/2 cup white onion, shredded
1/2 bell pepper, diced
2 garlic cloves, minced
1/2 teaspoon ground achiote
1 teaspoon ground cumin
1/2 pound ground beef
1 cup diced and cooked potatoes
1/2 cup beef broth
Salt to taste
1 egg yolk

Make the filling: In a large skillet, heat the oil. Add the onions, bell pepper, garlic, achiote, cumin and cook for about 6 minutes over medium heat. Add the beef and cooked potatoes, and cook for about 7 minutes. Add the broth, season with salt and cook until meat is cooked through.

Make the dough: Place the flour and salt in a food processor. Add the butter, and water until a dough forms. Form a ball, cover with plastic wrap and place in the refrigerator for about 30 minutes.

On a lightly floured surface, roll out the dough into a thin rectangle. Cut out round disc shapes with a round cutter or a small plate. Fill empanada discs with beef mixture. Brush the edges with egg and close the filling by pressing the edges together to form a half moon. reheat oil in a deep pot to 375 degrees F. Fry the empanadas in the oil for about 3 minutes on each side. Remove from the oil and drain on paper towels.

Huarache con Setas Silvestres (Crisp Corn Masa Sandals with Fragrant Mushrooms)

Huarache con Setas Silvestres (Crisp Corn Masa Sandals with Fragrant Mushrooms)

Huarche con Setas Silvestres1 ½ C. dried Masa Harina
½ tsp. Salt
1 C. Warm Water

2 T. Butter
½ T. EVOO
¼ tsp. dried Oregano
12oz. Assorted Mushrooms, cut into ½’ slices
2 cloves Garlic, finely chopped
1 tsp. Sherry Vinegar
½ tsp. Salt
1 tsp. Black Truffle Oil
4 T. Canola Oil

Optional, for Garnish: Salsa Mexicana, Queso Fresco, Watercress, Cilantro

In large mixing bowl, combine masa harina, salt and water and mix thoroughly. Knead 2-3 minutes until smooth. Divide into 4 equal size portions and roll to form a cigar shape. Place masa between to pieces of lightly oiled parchment paper. Using a tortilla press or rolling pin, press each into a sandal shape, about a quarter inch thick. Loosely cover with plastic wrap and set aside.

Heat butter and evoo in large sauté pan over medium heat until very hot and oil begins to shimmer. Add oregano, mushrooms and garlic and sauté for 3-5 minutes, stirring frequently to ensure the mushrooms do not stick and garlic does not burn. Stir in vinegar, salt and truffle oil and cook an additional 5 minutes, until mushrooms are soft. Taste and season with salt if needed. Set aside.

Heat 1 T. canola oil in large heavy bottomed pan or cast iron skillet over medium high heat until oil is hot. Place one hurache at a time in skillet and cook 2 minutes until it begins to blacken on the bottom. Flip and repeat with the other side an additional 1-2 minutes. Transfer to serving plate and repeat with remaining oil and huraches.

Spread a quarter cup of the mushroom mixture on top of each hurache, and sprinkle with garnish items, as desired.

Jalapenos Rellenos de Queso (Stuffed Jalapenos with Chihuahua Cheese)

Jalapenos Rellenos de Queso (Stuffed Jalapenos with Chihuahua Cheese)

12 Jalapeno Chiles, Dry Roasjalapeno rellenosted, Peeled and Seeded
¾ C. shredded Chihuahua or Jack Cheese
2 C. Canola Oil (for frying)
½ C. Flour
½ tsp. Salt
4 large Egg Whites
Avocado, Cilantro, Mexican Crema, for Garnish

Using the lengthwise slit in the jalapeno from de-seeding, gradually spoon in 1 T. of cheese into each pepper and tightly squeeze it to close the sides around the shredded cheese. Place prepared peppers on a waxed paper lined sheet tray and chill for 1-6 hours. In large sauté pan over medium high heat, heat the canola oil to 350. Meanwhile add flour to a shallow bowl and stir in the salt. Place egg whites in a medium size bowl and beat until soft peaks form. Dredge chilled peppers in flour, then dip into egg whites and carefully lay in hot oil Use a spatula or spoon to baste the peppers with hot oil. Once bottoms are golden, turn with slotted spoon or spatula and brown other side. Transfer to a wire rack or paper towel lined plate to drain. Garnish with diced avocado, cilantro and a dollop or crema.

Grilled Panela Cheese & Green Sauce with Nopales

Grilled Panela Cheese & Green Sauce with Nopales

1 Panella Cheese Round (200-300grilled panela cheese and green sauce with nopalesg)
½ – 1 C. Green Sauce (Your Favorite)
2 Nopales Paddles, cleaned
Chopped Cilantro to taste
Toast or Corn Tortillas for Serving

Cut 2 slices parchment paper larger than the cheese. Grease the paper and place on your hot grill or skillet, and place cheese on top of the paper. Cook 5-6 minutes until cheese has been marked. Add the nopales to the grill and cook one side while the cheese grills. Flip Nopales at 3-4 minutes. Cover the top of the cheese with the second sheet of greased parchment paper and flip carefully. Cook an additional 4-6 minutes, until that side is marked and cheese is warmed through. Meanwhile, remove your nopales after 3-4 minutes on the second side, and set aside. Remove cheese to a plate, carefully removing parchment first. Slice cactus into thin strips. Place half sauce on the plate around the cheese, top the cheese with the cactus, then drizzle with remaining sauce and garnish with cilantro.

Vanilla Orange Sugared Cranberries

Vanilla Orange Sugared Cranberries

Vanilla Orange Scented Cranberries3 ¾ cups sugar, divided
1 ¾ cups water
1 tsp. vanilla extract
2 tsp. orange extract or grand mariner
1- 12 oz. bag of fresh cranberries (about 3 cups)

Combine 2 ½ cups of sugar, water, vanilla, and orange extract in a sauce pan. Heat over medium until the sugar has completely dissolved—but not boiling. Pour in the cranberries and stir. The hot syrup will loosen the skin, saturate the berries and adhere to the berries over time. Cover the cranberries with a small plate to keep them mostly submerged. Then cover the pan and place it in the refrigerator overnight. Place the remaining 1 ¼ cup of sugar in a rimmed dish. Strain the cranberries and place them in the sugar. Shake until they are completely coated. Carefully transfer them to a baking sheet to dry—about an hour. Once the sugar coating is hard, place them in an air-tight container and keep in a cool spot for up to a week!

Pretty Prosciutto & Fig Toasts

Pretty Prosciutto & Fig Toasts

Pretty Prosciutto & Fig Toasts¼ C. Fig Preserves
2 T. Mascarpone Cheese
2 slices Bread, Toasted
¼ lb. Prosciutto, thinly sliced
1 T. chopped Fresh Basil

In small bowl, stir together fig preserves and mascarpone until creamy. Spread on toast and layer slices of prosciutto on top. Sprinkle with basil. If you have fresh figs, slice one and add on top.

Bacon Cheeseburger Bombs

Bacon Cheeseburger Bombs

Bacon-Cheeseburger-Bombs-261 can Pillsbury Biscuits (10 biscuits)
1 pound lean ground beef
½ onion, finely chopped
3 slices of bacon, chopped
â…“ cup cream cheese
1 T. ketchup
2 T. barbecue sauce
1 tsp. yellow mustard
1 tsp. of Worcestershire sauce
5 oz cheddar cheese, chopped into 10 squares
1 egg white
sesame seeds

Preheat oven to 375 degrees. In a large pan, brown ground beef, bacon and onion until cooked. Drain any grease. Add cream cheese, ketchup, barbecue sauce, mustard and Worcestershire sauce. Stir over low heat until cream cheese is melted. Allow to cool. Roll each biscuit out very thin. Place 2 T. beef mixture on each biscuit and add 1 square of cheese. Wrap the biscuit around the beef/cheese and tightly seal the edges. Place biscuits on a parchment lined pan seam side down. Brush with egg white and sprinkle with sesame seeds. Put them in the oven and turn down the heat to 350 degrees. Bake 13-16 minutes or until lightly browned. Serve warm.

Crostini with Prosciutto, Goat Cheese and Fig Jam

Crostini with Prosciutto, Goat Cheese and Fig Jam

Crostini with Prosciutto, Goat Cheese and Fig Jam1 fresh baguette
1/8 cup olive oil
sea salt or kosher salt
4 oz. goat cheese, plain, at room temperature
6 T. fig jam
3 slices prosciutto, each cut in half
6 fresh basil leaves

Preheat oven to 375 F degrees. Slice six 1/2-inch slices of bread from the baguette. I slice mine slightly on the diagonal. Place on a baking sheet and brush generously with the olive oil. Sprinkle a little salt on each slice. Bake for about 10 minutes, or until crisp and slightly golden. Watch that they do not burn. Remove from oven and cool slightly. Spread some goat cheese on each crostini. Spread about a T. of fig jam on top of the goat cheese. Fold the half slices of prosciutto and place on top of each crostini. Lay a fresh basil leaf on each and serve.

Shrimp Ceviche with Spicy Avocado Aioli

Shrimp Ceviche with Spicy Avocado Aioli

shrimp Ceviche

½ pound cooked prawns, diced
lime juice from 2 large limes
½ T. garlic, minced
1 each yellow onion, diced
½ cup Fresh roma tomatoes, peeled, seeded & diced
1 serrano pepper, seeds and ribs removed, diced
½ bunch cilantro, chopped
½ cup cucumber, diced
2 green onions, chopped

Spicy avocado Aioli

2 avocados
1 tsp. red wine vinegar
2 serrano peppers, small diced
½ bunch cilantro, roughly chopped
½ cup sour cream
2 cloves garlic, small diced
½ tsp. sea salt
juice of one lime

Tortilla Crisp:
flour tortillas, cut into triangles, then fried and lightly salted

Ceviche: In a non reactive bowl, combine the onion, green onion, and lime juice. Marinate for 30 minutes in the refrigerator. Add the shrimp and let sit refrigerated for 15 minutes. Add the rest of the ingredients and combine well.

Spicy Avocado Aioli: In a blender, combine vinegar, serrano peppers, cilantro, sour cream, garlic, salt and lime juice and puree until smooth. Meanwhile in a food processor, blend avocados. Slowly add in the mixture from the blender into the avocados. Keep chilled on ice or puree will discolor.

Fill mini martini glasses with the spicy avocado aioli and top with the shrimp ceviche. garnish with tortilla chip. Note: if you don’t have mini martini glasses, use Phyllo Cups and skip the tortilla crisp.

Thyme Mushrooms & Burrata on Garlic Crostini

Thyme Mushrooms & Burrata on Garlic Crostini

Thyme Mushrooms & Burrata1 baguette, sliced in 1/2″ slices
olive oil
1 clove of garlic
2 T. of butter
1 pint of mushrooms
fresh thyme
sea salt & cracked pepper
burrata (ricotta or fresh mozzarella)

Preheat oven to 350 degrees. Place sliced bread of sheet pan. Drizzle with olive oil. In a saute pan, saute mushrooms in butter for 5-8 minutes until brown and soft. Add fresh thyme leafs (removed from stems) in and cook for 1 more minute. Just before you are ready to serve, toast bread in oven for 5-7 minutes until golden on top. Remove from oven and immediately top with burrata slices (or spoonfuls if runny). Top with piles of warm mushrooms and serve.

Bacon-Grits Fritters

Bacon-Grits Fritters

1 cup uncooked quick-cooking grits
4 cups milk
1 tsp. salt bacon-grits-fritters-sl-1000
1 1/2 cups (6 oz.) shredded extra-sharp white Cheddar cheese
1/2 cup cooked and finely crumbled bacon (about 8 slices)
2 green onions, minced
1/2 tsp. freshly ground pepper
2 large eggs
3 cups Japanese breadcrumbs (panko)
Vegetable oil

Prepare grits according to package directions, using 4 cups milk and 1 tsp. salt. Remove from heat, and let stand 5 minutes. Stir in cheese and next 3 ingredients, stirring until cheese is melted. Spoon mixture into a lightly-greased 8-inch square baking dish or pan, and chill 4 to 24 hours. Roll grits into 1 1/2-inch balls. Whisk together eggs and 1/4 cup water. Dip balls in egg wash, and roll in breadcrumbs. Pour oil to depth of 3 inches in a large, heavy skillet; heat over medium-high heat to 350°. Fry fritters, in batches, 3 to 4 minutes or until golden brown. Drain on paper towels. Keep fritters warm on a wire rack in a pan in a 225° oven up to 30 minutes. Serve warm.

Prosciutto Crostini with Burrata and Lemon Honey Drizzle

Prosciutto Crostini with Burrata and Lemon Honey Drizzle

prosciutto-crostini-with-burrata-and-lemon-honey-drizzle-5-1024x6881 baguette, sliced on a diagonal into at least 12 crostini
Olive oil
½ lemon, juiced
¼ cup honey
Salt
Pepper
4 slices prosciutto, torn into large pieces
8 oz. burrata, sliced
Microgreens, for garnish

Heat broiler to high. Arrange baguette slices on a baking sheet. Drizzle with olive oil and toast in the oven for 2-3 minutes, until golden brown. While bread is toasting, whisk together lemon juice and honey in a small dish until combined. Season with a dash of salt and pepper, whisking to combine. After bread has toasted, remove from baking sheet. Add prosciutto to the baking sheet and toast under the broiler for 2-3 minutes, until crispy. To assemble, place one slice of burrata on each crostini. Top with 1-2 pieces of crispy prosciutto and micrograms. Drizzle with honey lemon sauce and serve. Enjoy!

Puff Pastry Appetizers

Puff Pastry Appetizers

Italian PinwheelsItalian Pinwheel Appetizers

Roll out the puff pastry a little to flatten it. Spread ⅓ cup tomato paste all over the puff pastry. Layer 4 oz. sliced soppressata on top of the tomato paste, overlapping each piece a little. Sprinkle ½ cup grated pecorino cheese evenly over the entire surface. Starting with the side closest to you, roll the whole thing into a tight roll. Slice the roll into ½-inch-thick pieces. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 11 to 13 minutes.

Spinach Artichoke Squares

Spinach artichoke SquaresIn a medium sauté pan, heat 1 T. olive oil over medium heat. Add 4 chopped scallions and 1 clove minced garlic; cook until fragrant, 1 minute. Add 2 cups roughly chopped artichoke hearts and 12 oz. fresh spinach; cook until the spinach wilts, 2 to 3 minutes. Stir in 8 oz. cream cheese. Roll out the puff pastry a little to flatten it. Cut the pastry into 2½-inch squares. Scoop 2 T. of the filling onto the center of each square and then fold in the edges of the puff pastry. Top each square with 1 T. grated Parmesan cheese. Transfer to a parchment-lined baking sheet and bake at 400°F until golden brown, 15 to 17 minutes.

Bacon Cheese Straws

Bacon Cheese StrawsOn a clean surface, sprinkle ¼ cup Parmesan cheese evenly in a square. Place 1 sheet of puff pastry on top, then sprinkle the dough with another ¼ cup cheese. Use a rolling pin to roll the sheets slightly (from about ¼-inch thick to about ⅛-inch thick). Using a pizza cutter, cut the puff pastry into long, ½-inch-wide strips. Place a piece of raw bacon on top of each dough strip and press lightly. Hold the dough at both ends and twist it. Repeat with remaining dough strips. Place the twists on a parchment-lined baking sheet and bake at 425°F until golden brown, 12 to 15 minutes.

British Beef Crostini

British Beef Crostini

diy-british-beef-crostini750g piece of beef fillet, from the thin end
1 T. olive oil
1 tsp. English mustard powder
300ml tub crème fraîche
2 T. snipped chives
1 heaped tsp. creamed horseradish
250g Stilton
70g bag rocket leaf
1 baguette, sliced diagonally

Heat oven to 20)C/180C fan/gas 6. Rub the beef with the oil and mustard, then season. Heat a non-stick frying pan over a medium-high heat. Sear the beef for 2 mins each side and place in the oven for 10 mins for rare and 12-15 mins for medium rare (you may have to adjust timings if your piece of beef is especially thin or thick). Remove from the oven, cover with foil and leave to cool. Mix together the crème fraîche, chives and horseradish in a small bowl and season to taste. Keep in the fridge until ready to serve. Just before serving, arrange the beef on a chopping board with the Stilton, rocket and crème fraîche. Toast the bread and serve while still warm. Toast the bread and serve while still warm. Top the crostini with rocket, slices of beef, chunks of cheese and dollops of crème fraîche.

Caramelized Onion Tart with Apples

Caramelized Onion Tart with Apples

2caralemlized onion tart with applesT. olive oil
2 medium onions, sliced
2 red apples (such as Braeburn or Gala), cut into small pieces
kosher salt and black pepper
2 sheets frozen puff pastry (from a 17.3-ounce package), thawed
1/2 cup crème fraîche or sour cream

Heat oven to 400º F. Heat the oil in a large skillet over medium heat. Add the onions and cook, stirring occasionally, until soft and golden brown, 12 to 15 minutes. Stir in the apples, ½ tsp. salt, and ¼ tsp. pepper and cook until just tender, 2 minutes. Place each sheet of pastry on a parchment-lined baking sheet and prick all over with a fork. Spread with the crème fraîche, leaving a ½-inch border. Top with the onion mixture and bake until the pastry is crisp and browned, 30 to 35 minutes. Cut into pieces before serving.

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

Zucchini Bacon Fritters with Basil-Mayo Dipping Sauce

zucchini bacon fritters with basil mayo dipping sauceFor basil mayo:
1 cup basil
1 cup mayonnaise
2 T. water
1 tsp. fresh lemon juice
For fritters:
About 6 cups vegetable oil for frying
1 1/2 cups all-purpose flour
1/2 tsp. baking powder
1/8 tsp. cayenne
3 medium zucchini, chopped
1/2 fresh jalapeño, stemmed and minced (including seeds)
2 T. finely chopped chives
1 large egg, lightly beaten
3/4 cup whole milk
6 slices crisp-cooked bacon, finely chopped

Purée basil with mayonnaise, water, and lemon juice in a blender. Transfer to a small bowl and chill until ready to use. Make fritters: Preheat oven to 200°F. Heat 3 inches oil to 350°F in a deep 5-quart pot over medium-high heat. Meanwhile, whisk together flour, baking powder, cayenne, 1/2 tsp. salt, and 1/8 tsp. pepper. Stir together zucchini, jalapeño, chives, and a pinch of salt in another bowl. Add egg, milk, and bacon to zucchini mixture and toss to coat zucchini. Stir in flour mixture until incorporated. Fry small spoonfuls of batter in batches of about 10, turning occasionally, until golden-brown all over, 3 to 4 minutes per batch. Transfer to a paper-towel-lined baking sheet and keep warm in oven. Return oil to 350°F between batches. Serve fritters with basil mayo.

Sheet Pan Suppers: Coconut Shrimp with Spicy Orange Dipping Sauce

Sheet Pan Suppers: Coconut Shrimp with Spicy Orange Dipping Sauce

1;4 C. Panko Breadcrumbs
½ C. Unsweetened Shredded Coconut
Olive Oil Cooking Spray
Grated Zest of one Orange
¼ C. Freshly Squeezed Orange Juice
1 tsp. Curry Powder
Pinch Crushed Red Pepper Flakes
½ tsp. Garlic Powder
1 T. Rice Vinegar
1 T. Honey
2 lg. Egg Whites
2 T. Flour
½ tsp. Pepper
1 lb. 21/25 Shrimp, peeled, deveined, tails on

Preheat oven to 425 with rack in the center position. Line a sheet pan with parchment or foil. Spread breadcrumbs and coconut evenly on the prepared pan; its fine if they mix; mist lightly with cooking spray and toast in the oven, stirring occasionally, until lightly golden brown, about 5 minutes. Remove pan from oven and allow to cool. Transfer to a bowl and set it aside. To make dipping sauce, whisk together zest, juice, curry powder, red pepper flakes, garlic powder, vinegar and honey in a small bowl. Pour sauce into an oven proof ramekin and place on the prepared pan. Whisk egg whites until frothy. Add flour, salt and pepper to the breadcrumb mixture and whisk gently until evenly combined. Pat shrimp dry. Dip in egg white, then in breadcrumbs, pressing to coast all over. Place on sheet pan. Repeat with remaining shrimp, arranging them around the sauce. Mist shrimp generously with cooking spray. Bake until coating on shrimp is deeply golden and shrimp are cooked through (they will feel firm when pressed), about 10 minutes. Serve hot with the sauce on the side.

Nana’s Spicy Cheese “Biscuits”

Nana’s Spicy Cheese “Biscuits”

These biscuits are more like flaky, tender crackers. They’re thin and buttery, sharp with cheese and spicy from a generous helping of Tabasco. They go particularly well with carrot potato or Moroccan-spiced tomato soup. Nana’s original recipe calls for two pounds of butter, twelve cups of cheese, 10 teaspoons of Tabasco and six cups of flour — she was always ready to feed multiple armies, it seems. I’ve quartered her original recipe to make everything slightly more manageable, but feel free to follow her lead and double or quadruple the amounts. If you’re, like, really hungry for cheese biscuits.

nana

2 sticks unsalted butter, softened to room temperature
3 cups shredded sharp cheese (I used half sharp cheddar and half Parmesan)
2 1/2 teaspoons Tabasco
1 1/2 cups sifted all-purpose flour

Heat oven to 300 degrees F. Line two rimmed baking sheets with parchment paper. In the bowl of a food processor fitted with a steel blade, blitz the butter and the cheese together, until well mixed and creamy. Add Tabasco and pulse to combine. Add the flour and pulse until well blended. Turn the dough out onto a floured surface and, with floured hands, divide it into logs, roughly 1 inch in diameter and 1 to 1 1/2 feet long (you should get 2-4 logs of dough). Wrap the logs tightly in plastic wrap, and chill in the refrigerator, about 1 hour (or in the freezer for 30 mins). (Note: unbaked dough logs can be stored, tightly wrapped, in the freezer for up to 3 months before slicing and baking.) Once the dough has firmed, Slice the logs in 1/2-inch increments with a sharp knife, to make 1/2-inch thick rounds of dough. Place the biscuits on prepared baking sheets, and bake for 30-45 minutes, until lightly browned and bubbling at the edges. Cool biscuits on baking sheets, then store in tightly sealed containers. Baked biscuits freeze well – thaw uncovered at room temperature. Makes roughly 60 cheese biscuits.

Roasted Radishes with Chive Butter

Roasted Radishes with Chive Butter

A roasted radish is one I want to eat. Roasting softens the raw bitterness of these little roots and brings out their depth and sweetness. And radishes with salty butter? A pair as famous as peanut butter and jelly! At least, it is for dapper French children. A few thin slices of baguette would be a nice accompaniment to this simple, elegant, and totally chic appetizer.

2 bunches radishes (about 1½ pounds total), stems trimmed to 1 inch, cutRoasted-Radishes-3 in half lengthwise
1½ tablespoons extra virgin olive oil
½ teaspoon kosher salt
4 tablespoons (½ stick) salted butter
2 tablespoons chopped fresh chives

Preheat the oven to 450°F with a rack in the center position. Line a sheet pan with aluminum foil or parchment paper. Place the radishes in a large bowl and toss together with the olive oil and salt. Arrange them in a single layer on the prepared pan. Place the butter and chives in a 4-ounce ramekin, and place the ramekin on the pan, too. Roast until the radishes are spotted brown and tender and the butter is quite bubbly, 15 to 18 minutes. Serve the radishes warm, dipped in the melted chive butter

Caramelized Shallot Tartes Tatin

Caramelized Shallot Tartes Tatin

tartin4 Tbsp. salted butter, melted
12 medium shallots (about 12 ounces), peeled and halved lengthwise
1/2 cup turbinado sugar
All-purpose flour, for rolling
1 pound puff pastry, thawed and chilled
1/2 cup balsamic vinegar
2 ounces Gorgonzola, crumbled
Sea salt, for sprinkling

Preheat oven to 400° and arrange racks in middle and lower third. Line 2 baking sheets with parchment paper. In a medium bowl, combine melted butter, shallots, and sugar, and toss to coat. Arrange shallots cut-side down on prepared baking sheets. Scrape any remaining sugar mixture onto shallots. On a floured surface, roll puff pastry to a 15″ square. Using a 2 1/2″ round biscuit cutter, stamp out as many circles as possible. If necessary, gently press scraps together and freeze until firm, then reroll and cut out more rounds. Place pastry rounds over shallots, and top each pan with a sheet of parchment and another baking sheet. Bake for 20 minutes, switching position of pans halfway through. Carefully remove top baking sheets and parchment paper. Return tartes tatin to oven and continue to bake until pastry is golden, 15 to 20 minutes more, switching pans again halfway through. Working quickly, using a spatula, invert tartes tatin onto a serving platter. Meanwhile, in a small saucepan, boil balsamic vinegar until reduced to 2 Tbsp., about 5 minutes. Dot tartes tatin with Gorgonzola and drizzle with balsamic reduction. Sprinkle with salt and serve.

The Best Beef Sates in Singapore

The Best Beef Sates in Singapore

1 1/2 pounds rib-eye steak (about 1/2 inch thick)singapore
3 tablespoons light brown sugar
2 tablespoons ground coriander
1 tablespoon ground turmeric
1 1/2 teaspoons ground cumin
1 1/2 teaspoons freshly ground pepper
3 tablespoons Asian fish sauce or soy sauce
3 tablespoons vegetable oil
3 tablespoons vegetable oil Singapore Cucumber Relish (optional, recipe follows), for serving Fried Garlic Peanut Sauce (optional, recipe follows), for serving

Cut the steak, including the fat, into 1/2-inch cubes and place in a nonreactive mixing bowl. Stir in the brown sugar, coriander, turmeric, cumin, pepper, fish sauce and oil. Let the beef marinate in the refrigerator, covered, for at least 2 hours. Drain the cubes, discarding the marinade. Thread the beef onto bamboo skewers, leaving the bottom half of each skewer bare for a handle and 1/4-inch exposed at the pointed end. Refrigerate, covered, until ready to grill. Heat the grill to high. Brush and oil the grill grate. Arrange the sates on the hot grate, with the aluminum foil shield under the exposed ends of the skewers to keep them from burning. Grill until cooked to taste, 1 to 2 minutes per side for medium rare.

Singapore Cucumber Relish

2 Kirby (pickling) cucumbers, or 1 medium-size cucumber, cut in half lengthwise and seeded
1 shallot, minced (2 to 3 tablespoons), or 1 scallion, both white and green parts, trimmed and minced 1 small hot red chile, such as a bird or cayenne pepper, stemmed, seeded, and minced
2 tablespoons rice vinegar
1 tablespoon sugar Coarse salt (kosher or sea) and freshly ground black pepper

Cut the cucumber(s) into 1/4-inch dice. Place the cucumber(s), shallot, chile, rice vinegar, and sugar in a mixing bowl and toss gently to mix. Season with salt and pepper to taste. The relish can be made up to 2 hours ahead.
Fried Garlic Peanut Sauce

2 tablespoons vegetable oil
5 cloves garlic, 3 cloves thinly sliced crosswise and 2 cloves minced
1 shallot, minced
1 stalk lemongrass, trimmed and minced, or 2 strips (each 1/2 by 2 inches) lemon zest
1 to 3 small hot chiles, such as Thai chiles or serrano or jalapeno peppers, stemmed, seeded, and minced (for a hotter peanut sauce, leave the seeds in)
1 tablespoon dried shrimp, minced, or 1 teaspoon fish sauce (optional)
3/4 cup peanut butter
1 cup unsweetened coconut milk, or as needed
2 tablespoons sugar, or more to taste
2 tablespoons soy sauce
1 teaspoon fresh lime juice, or more to taste
1 tablespoon finely chopped cilantro Coarse salt (kosher or sea) and freshly ground pepper

Heat the oil in a wok or saucepan over medium-high heat. Add the sliced garlic and cook, stirring, until golden, 2 minutes. Remove the garlic with a slotted spoon to paper towels to drain. Add the 2 cloves of minced garlic, the shallot, lemongrass, chile(s), and dried shrimp, if using, to the wok and cook over medium-high heat until fragrant and lightly browned, 2 minutes. Stir in the peanut butter, coconut milk, sugar, soy sauce, fish sauce, if using (instead of the dried shrimp), lime juice, and 3/4 cup water. Reduce the heat and gently simmer the sauce until it is thick but pourable, 5 to 8 minutes. Stir in the cilantro during the last 2 minutes of cooking. Just before serving, stir in the fried garlic slices. If the sauce has gotten too thick and pasty, add a tablespoon or so of water. Taste and correct the seasoning, adding salt and pepper, and more sugar and lime juice if needed. The sauce should be richly flavored.

Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce

Salt-Crusted Shrimp with Potent Lemon-Garlic Dipping Sauce

Dipping Sauce:
½ cup best-quality extra-virgin olive oil
Juice from 1 large lemon
Zest from ½ lemon
2 cloves garlic, minced
4 stems fresh oregano
Freshly ground pepper to taste

Shrimp:
16 Jumbo or Collosal shrimp in the shell (or frozen black tiger shrimp)
3 tablespoons olive oil
¼ cup Kosher salt

OLYMPUS DIGITAL CAMERA

Make the Dipping Sauce: Whisk together the oil and lemon. Stir in the garlic. Take the leaves off the oregano stems and leave whole, add to oil mixture. Let sit for at least 20 to 30 minutes to marry the flavors—or make up to 12 hours in advance. Set aside. If desired, devein the shrimp with a “shrimp deveiner” or, using a small sharp knife, make a slit about ¼-inch deep down the backs of the shrimp and remove the vein but do not remove the shells. Place the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Just before putting on the grill, sprinkle the salt evenly over the shrimp and toss well to make sure each shrimp is thoroughly coated in a crust of salt. Place the shrimp in the center of the cooking grate, 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white). Serve immediately with dipping sauce. Serving Tip: This is my favorite party “ice breaker” appetizer. I place the oil-tossed shrimp in a bowl on a tray with a small bowl of the kosher salt, my tongs, lots of napkins, a platter and the prepared dipping sauce. Once everyone is armed with a cocktail, we hit the deck to start the party. While we are talking, I toss the shrimp in the salt, grill them and place them on the platter. Then the fun begins, everyone takes a shrimp, peels and dips it in the sauce for a fun, casual and interactive appetizer! By the time the shrimp, and our cocktails are gone we are either fast friends or better friends! Alternatively, you can arrange 4 shrimp on each serving plate and accompany with a small ramekin of the dipping sauce but the girls think serving them hot off the grill is sooo much more fun!

 

Kenny’s Wings of Fire

Kenny’s Wings of Fire

kenny4-5 pounds chicken wings or drum sticks, rinsed and dried

Wing Rub:
2 teaspoons ground black pepper
2 teaspoons ground white pepper
2 teaspoons garlic powder
2 teaspoons onion powder
2 teaspoons ground oregano
2 teaspoons Spanish paprika
2 teaspoons ground mustard
2 teaspoons ground sage
2 teaspoons ground rosemary

Wing Sauce:
4 tablespoons jalapeño sauce
4 tablespoons Louisiana hot sauce
4 tablespoons Tabasco sauce
3 tablespoons Worcestershire sauce
3 tablespoons ground cayenne pepper
3 tablespoons liquid from a jar of jalapenos
4 tablespoons BBQ sauce
3 tablespoons crushed red pepper flakes

Note: Every dry pepper or pepper hot sauce affects a different part of your tongue and throat. Decide what level of tickle is best for you and adjust the recipe accordingly. This is Kenny’s favorite “forehead glistening” combination. Make the rub by combining all spices until they are evenly distributed throughout the rub. Sprinkle wings generously on all sides with the dry rub. Let wings to rest for at 30 minutes. Meanwhile, make the sauce by mixing together all of the sauce ingredients. Place wings directly on the cooking grate. Cook over direct medium heat for 10-15 minutes on each side. Kenny says that the “wings are done when they bounce after being dropped from 6″ above grill,” or when the skin is brown and crisp and the meat has pulled away from the bone. When thoroughly cooked, remove and place in a disposable aluminum pan. Pour the sauce into the pan of wings and stir, thoroughly. Then cover pan with foil and switch to Indirect heat for 15 minutes, stirring occasionally. Watch the wings vigilantly because the sauce will burn easily. Remove pan from heat and remove foil. Stir and enjoy with an ice cold beer.

Basque Beef Tenderloin Crostini

Basque Beef Tenderloin Crostini

Basque Green Sauce:

4 chopped garlic cloves 

 2 bay leaves 

 4 jalapeños (seeds removed if desired, and chopped) 

 1/2 teaspoon sea salt 

 2 tablespoons sherry vinegar 

 1/4 cup finely chopped fresh parsley leaves 

 2 tablespoons finely chopped fresh oregano leaves 

 2 tablespoons finely chopped fresh basil leaves 

 1/4 cup extra-virgin olive oil  

In a blender, place garlic, bay leaves, jalapeños, sea salt, and sherry vinegar. Blend until smooth. Transfer purée to a medium bowl. Add parsley, oregano, and basil, and stir to combine. Whisk in olive oil.

crostini

1 tablespoon finely grated orange zest
1 1/2 teaspoons chili powder
1 teaspoon sea salt
1 (1 1/2-pound) center-cut beef tenderloin, trimmed
1 tablespoon olive oil
24 thin slices of an 8-ounce French baguette (about 1/2-inch thick), toasted

Basque Green Sauce

Assortment of fresh herbs and greens, as desired (try arugula, basil, etc.)

In a small bowl, combine orange zest, chili powder, and salt. Rub tenderloin with spice mixture. Set aside for 30 minutes. Preheat oven to 450°.. In a large ovenproof skillet, heat oil over medium-high heat. Sear the beef on all sides until it is brown and caramelized, about 4 minutes per side (12–16 minutes total). Transfer skillet to oven and roast until an instant-read thermometer registers 125° for medium-rare (15–20 minutes). Transfer beef to a cutting board to rest for 20 minutes, then thinly slice. Top each baguette slice with sliced beef, about 1 teaspoon green sauce, and, if using, herbs.