Garlic Shrimp

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Tapas Recipes (Courtesy of Harry)

Spanish Tapas consist of many small, individual dishes of food that can act as appetizers or, they can be eaten as an incredibly varied meal. Tapas are found in bars and restaurants in Spain, and are often eaten with an aperitif such as sherry.
HERBED GOAT CHEESE AND PROSCUITTO SHRIMP
CHICKEN AND ANDOUILLE STRUDELS
THREE CHEESE FOCACCIA
TUNA AND OLIVE CROSTINI
STUFFED NEW POTATOES
PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL
FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL
TORTILLA ESPANOLA: SPANISH OMELETTE (#1)
GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI
CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE
GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA
MUSSELS WITH HAM, PEPPERS, AND TOMATOES
PAN ROASTED SHRIMP WITH TOASTED GARLIC
CARROTS SEASONED WITH HERB
TORTILLA DE PATATA & CEBOLLA
SHRIMP FILLED ZUCCHINI BLOSSOMS
TAPAS STYLE SQUID AND OLIVES
SPANISH STYLE BRUSCHETTA
TUNA CUBES
GRILLED CLAMS WITH SMOKED CHILI-CACHUCHA MOJO AND BACON
ARCTIC CHAR AND SHIITAKE CAKES
ROASTED ALMONDS
CHICK-PEAS AND SPINACH TAPAS
SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS
TORTILLA ESPANOLA: SPANISH OMELETTE (#2)
Bayonne Ham and Sheep's Milk Cheese Terrine
Garlic Shrimp
Garlicky Shrimp with Yellow Rice
Marinated Olives
Spinach Empanadas
HERBED GOAT CHEESE AND PROSCUITTO SHRIMP

EMERIL LIVE SHOW #EM1A40
12 tablespoons Goat cheese
1 teaspoon chopped fresh parsley
1 teaspoon chopped fresh tarragon
1 teaspoon chopped fresh chervil
1 teaspoon chopped fresh oregano
2 teaspoons minced garlic
Salt and pepper
12 large shrimp, peeled, tail-on and butterflied
12 thin slices of proscuitto
2 tablespoons olive oil
Drizzle of white truffle oil
In a mixing bowl, blend the cheese, herbs and garlic together. Season the mixture with salt and pepper. Season the shrimp with salt and pepper. Press one tablespoon of the filling in the cavity of each shrimp. Wrap each shrimp tightly with one piece of proscuitto. In a saute pan heat the olive oil. When the oil is hot, add the stuffed shrimp and sear for 2 to 3 minutes on each side, or until the shrimp turn pink and their tails curl in towards their body. Remove from the pan and place on a large plate. Drizzle the shrimp with truffle oil. Garnish with parsley.
Yield: 12 stuffed shrimp
CHICKEN AND ANDOUILLE STRUDELS

1 tablespoon vegetable oil
4 ounces andouille sausage, cut into 1/4-inch dice
1 pound chicken breast, cut into 1/4-inch dice
1/2 cup chopped onions
1 tablespoon chopped garlic
Salt and cayenne
1/4 cup water
1 cup sweet BBQ sauce
1 tablespoon chopped parsley
3 tablespoons grated Parmigiano-Reggiano cheese
4 sheets phyllo dough
Preheat the oven to 375 degrees F. In a saute pan, over medium heat, add the oil. Season the chicken with Essence. When the oil is hot, add the chicken and saute for about 2 to 3 minutes, stirring constantly. Add the andouille and saute for 2 minutes. Add the onions and garlic and saute for 5 minutes. Season with salt and cayenne. Add the water, 1/2 cup BBQ sauce, parsley and cheese and simmer for 1 minute. Remove from the heat and stir in the bread crumbs. Cool the mixture completely. Stack the four sheets of phyllo dough one top of each other and cut all into thirds. You will have a total of 12 sheets. Divide the sheets into four 3-sheet stacks. Keep the phyllo covered with a damp towel to prevent the phyllo from drying out. Lightly brush the top of each stack with vegetable oil. Put 1/4 cup of the chicken mixture on the bottom edge of each stack of phyllo. Fold two sides of the phyllo toward the center about 1/4-inch. Then, beginning at the bottom, roll up the phyllo securely, pressing each to close. Lightly brush each strudel with oil. Line a baking sheet with parchment paper. Place the strudels on the paper, about 2 inches apart and bake for 15 minutes or until golden brown. Remove from the oven and cut each strudel in half at a diagonal and serve each with the remaining BBQ sauce and grated cheese.
Yield: 4 servings
THREE CHEESE FOCACCIA

1 envelope (1/4-ounce) active dry yeast
1 tablespoon sugar
1 cup warm water (about 110 degrees F.)
1 teaspoon salt
3 1/2 cups all-purpose flour
2 teaspoons olive oil
3 tablespoons Kosher salt
2 tablespoons coarse black pepper
11 ounces fresh ricotta cheese, at room temperature
2 large eggs
4 ounces salami, julienned
6 ounces Mozzarella cheese, grated and at room temperature
1/3 cup grated Parmigiano-Reggiano cheese
1 tablespoon minced garlic
1 tablespoon finely chopped parsley
Salt and pepper
Preheat the oven to 350 degrees F. Using an electric mixer with a dough hook, whisk the yeast, sugar, and warm water together, for 2 minutes to dissolve the yeast. Add the flour and salt. With the mixer on low, mix until the dough starts to come together. Increase the speed to medium-high and mix until the dough comes away from the sides of the bowl and crawls up to dough hook. Grease a mixing bowl with the vegetable oil. Place the dough in the greased bowl and turn once. Cover the bowl with plastic wrap and place in a warm, draft free place until the dough doubles in size about 1 1/2 hours. Turn the dough out onto a baking sheet. Punch the dough down and press the dough out to form the pan. Sprinkle the dough with kosher salt and coarse black pepper. Cover the dough and allow to double in size, about 45 minutes. In a mixing bowl, combine the ricotta, eggs, salami, Mozzarella cheese, Parmesan cheese, garlic and parsley. Mix well and season with salt and pepper. Using your fingers make small dimples over the entire dough. Brush the dough with olive oil. Smear the filling evenly over the dough. **The filling must be at room temperature to smear evenly. Bake the dough for 30 to 35 minutes or until the dough is golden brown. Slice the bread into 8 to 12 pieces.
Yield: 8 to 10 servings
TUNA AND OLIVE CROSTINI

12 (1-inch) slices of a French baguette
Drizzle of olive oil
1 (8-ounce) tuna steak
Salt and pepper
1/2 cup Kalamata olives, about 20, pitted
1/2 anchovy fillet
1/2 teaspoon chopped garlic
2 tablespoons extra virgin olive oil
1/4 teaspoon freshly ground black pepper
Preheat the oven to 350 degrees. In a mixing bowl, toss the bread slices with olive oil, coating each side completely. Season the bread with salt and pepper. Place the bread on a baking sheet and bake until crispy and slightly golden brown, about 6 to 8 minutes. Remove the croutons from the oven and place on a large plate. Season the tuna steak with olive oil, salt and pepper. Place the tuna on a hot grill and cook for about 2 to 3 minutes on each side for medium-rare. Combine all of the remaining ingredients in a food processor and puree for 15 seconds or until the mixture is smooth. Slice the tuna into 12 equal slices and place one slice on top of each crouton. Dab a spoonful of the Tapenade on top of each tuna slice. Garnish with chopped chives.
Yield: 1 dozen crostinis
STUFFED NEW POTATOES

1 dozen new potatoes, scrubbed
2 large eggs
2 tablespoons homemade or prepared mayonnaise
1/2 teaspoon minced garlic
1 teaspoon finely chopped parsley
2 tablespoons minced red onions
1-ounce caviar
Place the new potatoes in a sauce pan and cover with water. Season the water with salt. Bring the liquid up to a boil and reduce the heat to medium. Cook the potatoes until fork tender, about 8 to 10 minutes. Place the eggs in a saucepan and cover with water. Bring the water up to a boil and reduce the heat to a simmer. Cook the eggs for 15 minutes after the heat has been reduced. Remove both potatoes and eggs from the water and shock in an ice bath. Remove the potatoes and eggs when cooled and pat dry. Using a paring knife, cut the tip of the potato off on both sides, vertically, so the potato will stand straight up. Using a small melon baller, scoop out the center of the potatoes, leaving about a 1/8-inch shell, reserving the potato scraps. Peel and chop the eggs. In a mixing bowl, combine the reserved potato scraps, chopped eggs mayonnaise, garlic, parsley and onions. Mix thoroughly. Season the mixture with salt and pepper. Season the new potato with salt and pepper. Fill each potato with the potato mixture. Top each potato with caviar and garnish with parsley.
Yield: 12 stuffed potatoes
PIQUILLO PEPPERS STUFFED WITH SPICY SALMON TARTAR WITH LEMON OIL

HOT OFF THE GRILL WITH BOBBY FLAY SHOW #HG1B33
Salmon Tartar:
1 1/2 pounds salmon, cut into 1/4-inch dice
3 tablespoons Dijon mustard
2 tablespoons pureed canned chipotles
1/4 cup capers, drained
1/4 cup finely chopped scallions
2 tablespoons finely chopped cilantro
2 tablespoons olive oil
16 roasted piquillo peppers
2 tablespoons lemon oil
Combine all ingredients in a mixing bowl. Mix well and fill each piquillo pepper with mixture. Place on a platter and drizzle with lemon oil.
Lemon oil:
1 cup olive oil, divided
Zest of 2 lemons
Salt and pepper, to taste
Blend ingredients until smooth.
FRIED SQUID WITH ANCHOVY DRESSING AND PARSLEY PESTO

Anchovy dressing:
1 heaping tablespoon of mayonnaise
3/4 cup sherry vinegar
1 3/4 cup olive oil
6 anchovy fillets
1 shallot, coarsely chopped
Salt and pepper
Combine all ingredients in a blender and blend until smooth. Season with salt and pepper.
Parsley pesto:
2 cups parsley leaves
2 garlic cloves
2 tablespoons pumpkin seeds
2 tablespoons fresh lime juice
1/2 cup olive oil
Salt and pepper
In a food processor, combine all ingredients except the oil, and blend until smooth. With the motor running, slowly add the olive oil until emulsified. Season with salt and pepper to taste.
Fried Squid:
1 1/2 cups rice flour
3/4 cup water
Salt and pepper
4 cups peanut oil
8 squid, cleaned and sliced into rings
In a small mixing bowl, whisk together the flour and water until smooth. The batter should be just thick enough to adhere to the squid, season with salt and pepper to taste. Heat oil in a large saucepan to 375 degrees F. Season squid with salt and pepper and dip into the batter, allowing any excess to drip off. Fry the squid until crisp on all sides and golden brown, remove and drain on paper towels. Serve with anchovy dressing and pesto.
Yield: 8 servings
OVEN-ROASTED WILD MUSHROOMS WITH GOAT CHEESE AND CHILE OIL

Chile oil:
1 cup pure olive oil
2 ounces dried New Mexico peppers
1 ounce dried arbol chile powder
2 tablespoons ancho powder
Place all ingredients in a blender and puree. Strain mixture through a fine strainer. Reserve. This may be done up to one day in advance.
Roasted mushrooms:
8 cups mushrooms (combination of portobello or cremini, shiitake and oyster mushrooms), stems removed and sliced
3 tablespoons olive oil
4 cloves garlic, minced
1/4 cup thinly sliced shallots
1/2 cup chile oil
8 ounces goat cheese, cut into 8 slices
Salt and freshly ground pepper
3 tablespoons fresh thyme leaves
Preheat oven to 425 degrees F. In a large mixing bowl, combine the mushrooms with the olive oil, and shallots, then season to taste with salt and black pepper. Arrange the mushrooms evenly in one layer in a heavy roasting pan and roast for 15 minutes or until tender. Remove the mushrooms from the roasting pan and place into a large cazuela or baking dish. Drizzle with 1/2 cup of chile oil and top with the slices of cheese. Bake until hot, 5 to 8 minutes. Remove from the oven, garnish with thyme, and drizzle with the remaining chile oil. Serve with lots of crusty French bread.
Yield: 8 servings
GRILLED PORCINI WITH EGG YOLKS

MEDITERRANEAN MARIO SHOW #ME1A25
2 pounds fresh porcini or cepes
3 tablespoons extra virgin olive oil plus 2 tablespoons
4 eggs, jumbo
Preheat grill. Slice mushrooms 1/4-inch thick and drizzle with oil and salt and pepper. Place mushrooms on grill and cook until tender and juicy, about 2 minutes per side. Meanwhile, heat remaining oil in a non-stick 12-inch pan until just smoking. Crack eggs, careful to maintain unbroken yolks, into pan and cook eggs until whites have set. Remove pan from heat and allow to rest 3 minutes. Remove mushrooms to serving platter. Cut away whites of eggs and gingerly place egg yolks on top of mushrooms and serve immediately.
Yield: 4 as tapas
TORTILLA ESPANOLA: SPANISH OMELETTE

2 russet potatoes, boiled until tender, peeled and cubed into 1/4inch dice
6 eggs
4 tablespoons extra virgin olive oil
1 Spanish onion, sliced into 1/4inch slices
Salt and pepper
In a mixing bowl, stir together potatoes and eggs and season with salt and pepper. In a 10inch nonstick sauté pan, heat oil until smoking. Add onions and cook until golden brown and tender, about 10 minutes.
GRILLED SERRANO HAM AND MANCHEGO CHEESE CROSTINI

MENU OF THE WEEK (recipe courtesy of Bobby Flay; Recipe Copyrighted by Bobby Flay 1998)
12 slices French bread, sliced on the diagonal into 1/2-inch thick slices
Olive oil
12 thinly sliced pieces Serrano ham
12 thinly sliced pieces Manchego cheese
Whole grain mustard
Preheat grill. Brush each slice of bread on one side with olive oil and grill, oil-side down until lightly golden brown. Turn over and divide cheese among bread slices. Top each slice of cheese with the slices of ham and grill until the cheese begins to melt. Serve with the mustard.
Yield: 4 servings
CHERRY TOMATOES STUFFED WITH SPANISH OLIVE TAPENADE

MENU OF THE WEEK (recipe courtesy of Gourmet Magazine)
For the tapenade:
1/2 cup Spanish olives with pimento
1 1/2 teaspoons drained capers
1 teaspoon brandy, preferably a Spanish brandy such as Solera Gran Reserva
1/4 teaspoon freshly grated lemon zest
2 tablespoons extra-virgin olive oil
32 small cherry tomatoes
Chopped fresh parsley for garnish
Make the tapenade: in a food processor, pulse the olives until chopped fine. Add the remaining tapenade ingredients and pulse until olives are minced.
With a sharp knife, slice the stem end (1/4-inch down) and the bottom (1/8-inch up) from each tomato and discard. Using a 1/4 teaspoon, remove the juice and seeds from each tomato half, leaving the outside shell intact. Spoon a generous 1/4 teaspoon of the tapenade into each shell and garnish with the parsley.
Yield: 8 to 10 servings
GRILLED PORTOBELLOS WITH HAZELNUT GREMOLATA

MENU OF THE WEEK (recipe courtesy of Bobby Flay)
4 medium portobello mushrooms, stems removed
Olive oil
Salt and freshly ground pepper
Brush mushrooms on both sides with olive oil and season with salt and pepper to taste. Grill for 5 to 6 minutes on each side until just cooked through. Serve each person a mushroom cap and sprinkle with the gremolata.
Gremolata:
2 cups hazelnuts, coarsely chopped
2 cloves garlic, finely chopped
1/4 cup finely chopped parsley
2 tablespoons finely chopped lemon zest
Combine all ingredients in a medium bowl and season with salt and pepper to taste.
MUSSELS WITH HAM, PEPPERS, AND TOMATOES

MENU OF THE WEEK (Courtesy of Gourmet Magazine)
2 pounds mussels, cleaned
1/8 teaspoon saffron thread, crumbled
1/4 cup dry white wine
1 onion, minced
2 ounces thickly sliced smoked ham, chopped fine
1/2 red bell pepper, chopped fine
1/2 green bell pepper, chopped fine
3 tablespoons olive oil
2 garlic cloves, minced
1-pound can tomatoes, drained well and chopped
In a large pot place the cleaned mussels and pour 3/4 cup of boiling water into the pot. Cover and steam for about 3 minutes or until mussels open. Remove from heat and allow to cool. Transfer the mussels with a slotted spoon to a bowl, reserving the liquid, and strain the liquid through a fine sieve into another small bowl.
In a small bowl let the saffron soak in the wine for 15 minutes.
In a large heavy skillet cook the onion, the ham, and the bell peppers in the oil over moderate heat, stirring, until the vegetables are softened, add the garlic, and cook the mixture, stirring, for 30 seconds. Add the tomatoes and cook the mixture, stirring, for 5 minutes, or until it is thickened. Add the saffron mixture and the reserved mussel liquid and boil the mixture until most of the liquid is evaporated. Season the sauce with salt and pepper and let it cool to room temperature. While the sauce is cooling discard the top shell from each mussel and loosen the mussels from the bottom shells. Top the mussels with the sauce and arrange them on a platter.
Yield: about 30 mussels
PAN ROASTED SHRIMP WITH TOASTED GARLIC

MENU OF THE WEEK (recipe courtesy of Bobby Flay)
Garlic Oil:
1 cup olive oil
6 cloves garlic, peeled and sliced paper thin
24 medium shrimp, shelled and deveined
1/2 cup garlic oil
1 tablespoon ancho chile powder
1 tablespoon finely chopped fresh thyme
Salt and freshly ground black pepper
For garlic oil: Preheat grill. Heat oil in a medium saucepan on the grill until the oil begins to shimmer. Add the garlic and cook until the slices begin to turn golden brown. Remove with a slotted spoon to a paper towel-lined plate to drain. Strain the oil through a fine strainer into a bowl.
Place the shrimp in an ovenproof casserole; pour the garlic oil over them and season with the ancho powder and salt and pepper to taste. Cover the casserole and close the grill cover and roast until the shrimp turn pink and are cooked through, about 6 to 7 minutes. Remove the shrimp from the grill; stir in the thyme and sprinkle with the reserved garlic chips. Serve in a bowl with lots of sliced French bread to soak up the juices.
CARROTS SEASONED WITH HERBS

MENU OF THE WEEK (recipe courtesy of Mary Sue Milliken and Susan Feniger)
4 large cloves garlic
1/2 teaspoons dried oregano, crumbled
3/4 teaspoon cumin seeds
1 teaspoon ground coriander
1/2 teaspoon red pepper flakes
3 tablespoons sherry vinegar
1/2 cup olive oil, for the dressing, plus 2 tablespoons for carrots
2 pounds long, tender young carrots cut into 3/4-inch slices on the diagonal
3 tablespoons water or as needed
Pinch of sugar, if desired
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 small bunch flat-leaf parsley, leaves only, finely chopped
In a mini-food processor or a blender, combine the garlic, oregano, cumin seeds, coriander, and pepper flakes. Add the vinegar and grind to a paste. In a thin stream, drizzle in the olive oil and blend until the mixture is emulsified. Set aside while you cook the carrots. In a medium heavy saucepan, heat the olive oil over medium-high heat. Add the carrots and cook, stirring occasionally, for 3 to 4 minutes or until beginning to soften. Add the water, sugar (if desired), salt, and pepper and cover the pan. Reduce the heat to medium-low and cook, shaking the pan occasionally, for about 5 more minutes, or until the carrots are just tender but not mushy. Add a little more water to the pan if necessary. Transfer the carrots to a serving bowl with a slotted spoon and immediately add the herb dressing. Toss together and cover the bowl with plastic wrap. Leave the carrots to marinate for 2 to 3 hours, and when ready to serve, stir in the parsley. Serve at room temperature, on tiny plates or ramekins.
Yield: 8 to 10 as part of a selection of tapas
TORTILLA DE PATATA & CEBOLLA

MENU OF THE WEEK (recipe courtesy of Mary Sue Milliken and Susan Feniger)
3/4 cup olive oil
2 pounds potatoes, peeled and thinly sliced
2 onions, finely diced
6 eggs, lightly beaten in a large bowl
Salt and freshly ground black pepper
Heat the oil in a large skillet; cook the onions until soft. Add potatoes and cook over medium-heat until almost done with no color, about 10 minutes. Break the potatoes up a bit with a spatula, then transfer the potatoes and onions to the bowl with the eggs. Stir the potatoes around to cover well with the egg, and season with salt and pepper. Remove most of the oil from the skillet, leaving about 1 tablespoon. Add the egg mixture, reduce the heat to low and cook omelet slowly until golden and firm enough to flip. Carefully flip omelet, slipping it onto another plate if necessary, and cook until done. It should still be soft inside, and about 1-inch thick.
Cut omelet into squares and serve immediately hot, or let cool to room temperature and serve.
Yield: 4 to 6 servings
SHRIMP FILLED ZUCCHINI BLOSSOMS

MICHAEL'S PLACE, SHOW #ML1A42, TIDBITS, HORS'D,SNACKS
12 zucchini blossoms
1/2 pound small raw shrimp, peeled, deveined, diced
2 tablespoons chopped shallots
1 tablespoon fresh tarragon
1/4 cup cream
1/2 cup French bread cubes, all crust removed
1/2 teaspoon salt
1/4 teaspoon ground white pepper
1/4 cup olive oil
1/2 cup flour
1/2 cup water
Rinse the blossoms under cold running water gently and dry on paper towels. Combine the chopped raw shrimp with the shallots and tarragon. In a separate bowl combine the cream with the French bread and the salt and pepper and, using the back of a spoon or your fingers, mix until pasty.
Mix this bread paste with the shrimp and combine well.
Split the flowers open using a paring knife, insert a teaspoon of the shrimp paste inside, and fold the flower closed.
Heat the oil over medium heat in a large saute pan. Mix the flour and water together with a fork and add more flour if the batter is looser than heavy cream.
Dip each flower into the batter and then fry in the hot oil until crisp and golden.
Serve immediately.
Yield: 4 small appetizers
TAPAS STYLE SQUID AND OLIVES

1/4 cup olive oil
1 small onion, finely chopped, about 1/2 cup
1 tablespoon chopped garlic
1/4 cup green Spanish olives, pitted, and chopped
1/4 teaspoon saffron stems
1 tablespoon tomato paste
1/2 cup white wine
1/2 cup fish broth
1 pound clean squid cut into rings, tentacles cut in half
Salt and pepper
Preheat the oven to 425 degrees.
Heat the olive oil in a small casserole, add the onion, and cook slowly until the onions are transparent and melting away. Add the garlic, stir, and add the olives and cook for 2 minutes. Stir in the saffron, the tomato paste, the wine and the fish broth. Cook for 5 minutes to bring the flavors together before pouring the whole mixture into a preheated earthenware dish (a Spanish cazuela), add the squid to the dish, give 1 more stir to combine and put the whole dish into the oven for 35 to 40 minutes.
Remove from the oven, taste and adjust the seasoning with salt and pepper and serve with Spanish bruschetta.
SPANISH STYLE BRUSCHETTA

12 slices of Italian or French style bread
1 clove garlic
1/4 cup extra virgin olive oil
1 very ripe tomato cut in half
Salt and pepper
Rub the bread with the whole clove of garlic to lightly flavor the bread.
Brush the bread with olive oil and place in the oven, during the final 5 minutes of cooking of the squid.
Remove the squid and the bread from the oven and then immediately rub the bread with the inside flesh of the tomato in order to make the toasted bread moist with the fresh ripe tomato juices.
Yield: 4 to 6 tasting portions
TUNA CUBES

EAST MEETS WEST, SHOW #MT1B40 EAST WEST TAPAS
1 pound tuna, cut into 3/4-inch by 3/4-inch cubes
1/2 pound hamachi, cut into cubes
2 tablespoons soy sauce
1/2 tablespoon lemon juice
1/2 tablespoon sesame seeds
1 piece ginger
1 clove garlic
1 tablespoon extra virgin olive oil
1 pinch dried mixed seaweed
1-ounce fresh seaweed from Brittany (rinsed)
1 bunch green onions, sliced for garnish
Bamboo skewers
Combine cubes of tuna and hamachi. Marinate fish in soy sauce, lemon juice, sesame seeds, ginger, garlic, and oil in a small bowl.
VINAIGRETTE:
1 sea urchin roe
1 tablespoon mussel liquid
1/2 tablespoon lemon juice
1 tablespoon lobster oil
1 pinch ginger, chopped
To prepare mussel liquid, steam mussels in water with sliced ginger.
Puree all ingredients in a blender until emulsified.
LOBSTER OIL:
Bodies of 2 lobsters
1 carrot
1 piece of celery
1/2 onion
Olive oil
1 bunch of tarragon
1 teaspoon coriander seed
1-ounce tomato paste
Grapeseed oil
Brown lobsters, carrot, celery and onion in olive oil. Add tarragon, coriander seed and tomato paste. Add grapeseed oil until lobsters are covered. Cook for 1 hour then strain.
To assemble tuna cubes: layer cubes with seaweed and garnish with sliced green onions. Pick skewer through the cubes. Drizzle with sea urchin vinaigrette.
GRILLED CLAMS WITH SMOKED CHILI-CACHUCHA MOJO AND BACON

MOJO:
5 smoked chipotle chili pods, toasted and minced
1/2 cup cachucha peppers, stemmed, seeded and finely chopped
1/4 cup red bell pepper, diced
1/4 cup scallions, white and green parts
1/4 cup red onion, minced
2 tablespoons garlic, minced
1/4 cup cilantro, chopped
4 ounces freshly squeezed lime juice
6 ounces light olive oil
Salt and freshly ground pepper
To make mojo, mix all ingredients together in a bowl and slightly chill before serving.
Preheat a grill to medium-high heat. Place bacon in a saucepan over grill and cook until crisp. With a slotted spoon, transfer bacon to a plate lined with a paper towel. Discard bacon fat.
4 dozen clams, scrubbed
8 ounces bacon, finely diced
Next, arrange clams directly over the grate of the grill and cook for 6 to 8 minutes until shells open. Transfer clams to serving plate and discard any clams that haven't opened. Spoon a teaspoon of mojo into shells and sprinkle with crisp bacon. Serve immediately.
ARCTIC CHAR AND SHIITAKE CAKES

ASIAN TAPAS / AMUSE GUELE
1 pound char, skinless, 1/2-inch dice
1/2 tablespoon rinsed, minced fermented black beans
1 tablespoon minced ginger
1 cup shiitake mushrooms, 1/8-inch dice
2 scallions, sliced 1/16-inch
1/4 cup celery, diced 1/16-inch
3 tablespoons aioli, below
1 cup all purpose flour, in a shallow dish
4 eggs, beaten, in a shallow dish
1 cup panko, in a shallow dish
1 cup baby romaine, 1/16-inch ribbons
Salt and white pepper to taste
Canola oil to cook
In a medium non-stick saute pan, coat lightly with oil and saute black beans and ginger until fragrant, about 2 minutes. Add mushrooms and cook until soft. Continue cooking until all moisture is evaporated. Set aside to cool. In a chilled bowl, combine fish with mushroom mix, scallions, celery and aioli. Make sure to mix gently as not to break up the fish. Season with salt and pepper. Form small, round cakes, about 1 1/2 inches in diameter, 1/2-inch thick. Dredge in flour, then egg, then panko and fry at 350 degrees until golden brown, about 3 to 4 minutes. The cakes should not be cooked completely through.
AIOLI:
*2 egg yolks
1 tablespoon sambal
1 tablespoon Dijon mustard
2 cups canola oil
1 tablespoon fresh lemon juice
Salt and black pepper to taste
For the aioli use a food processor, add yolks, sambal and mustard. Slowly drizzle in oil to emulsify. Add juice and season. Will keep in the refrigerator for 2 weeks.
*RAW EGG WARNING
The American Egg Board states: "There have been warnings against consuming raw or lightly cooked eggs on the grounds that the egg may be contaminated with Salmonella, a bacteria responsible for a type of food poisoning....Healthy people need to remember that there is a very small risk and treat eggs and other raw animal foods accordingly. Use only properly refrigerated, clean, sound-shelled, fresh, grade AA or A eggs. Avoid mixing yolks and whites with the shell."
VINEGAR SYRUP:
1 cup balsamic vinegar
1/4 cup Chinese vinegar
In a small non-reactive saucepan, reduce the vinegars on low heat by 80 percent until a syrup consistency is achieved. Let cool.
PLATING
On small plates, place a small mound of romaine. Zig-zag syrup on plate and over romaine. Top with hot cake.
Yield: 4 servings
ROASTED ALMONDS

TASTE SHOW #TS0037
1/3 pound blanched whole almonds
1 teaspoon peanut oil
1 1/2 teaspoons coarse salt
Pre-heat oven to 300 degrees. Spread almonds in one layer in a roasting pan and roast in oven for 22 minutes. Remove, mix with oil, then mix with salt. Spread on a towel to cool, 15-20 minutes.
These are best when eaten within a few hours.
CHICK-PEAS AND SPINACH TAPAS

Recipe courtesy Padma Lakshmi
10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen leaf spinach
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
If using fresh spinach: Cook the spinach in a saucepan with the water clinging to its leaves, stirring, until wilted. Drain, squeeze dry, and finely chop. If using frozen spinach, follow package directions, drain, squeeze dry, and finely chop.
In a bowl combine the spinach with the chick peas, pepper, chives, lemon juice, oil, salt, and pepper. Serve as is or chilled with toasted bread or as a filling for pi [sic?]
Yield: 4 servings
Prep Time: 10 minutes
Cooking Time: 10 minutes
Difficulty: Easy
SLOW-COOKED AND STUFFED BABY BELL CHILE PEPPERS

Recipe courtesy Jamie Oliver
10 small, round baby bell chile peppers (cherry peppers)
Small bottle olive oil
2 good handfuls rocket (arugula)
1 good handful parsley
1 small handful capers, soaked and drained
1 handful anchovies
10 tablespoons balsamic vinegar or enough to cover
Salt and fresh ground black pepper
Halve the chiles, remove the seeds and then wash in cold water. Then drain. Tightly pack into a large earthenware dish and cover with the olive oil then place in the oven at 325 for about 45 minutes until tender. Carefully remove the dish from the oven and leave to cool. Take the chiles out of the dish. Pour the olive oil back into the bottle. This is great on salads, over mozzarella and other cheeses, on pizzas, or over pasta. Finely chop the rocket, parsley and capers. Roughly chop anchovies and then mix everything up in a bowl with balsamic vinegar. Season with salt and pepper. Stuff this filling into your bell peppers (cherry peppers) and serve on a plate as tapas.
Yield: 10 servings
Prep Time: 20 minutes
Cooking Time: 45 minutes
Difficulty: Easy
TORTILLA ESPANOLA: SPANISH OMELETTE (#2)

Recipe courtesy Janet Mendel, taken from her newest book about Spanish culture to be published in 2002 by HarperCollins
3 large eggs
Salt, to taste
3 to 4 tablespoons olive oil
3 large potatoes, peeled and thinly sliced
1 onion, peeled and finely chopped
Green olives, for garnish
Crack the eggs into a bowl. Whisk with a fork and add a pinch of salt.
Heat some oil in a frying pan (not one with a heavy base as this will prove to be a hindrance when preparing to do the flip).
Add the potato and fry for a couple of minutes. Add the onion and mash together.
When the potato starts to brown a little on the edges and is mashed up with the onion in a lumpy fashion then add the eggs. Make sure the potato and onions are fully submerged by the eggs. Poke the potato to allow some of the egg to seep into the mashed mixture.
Fry this gently on a low heat. While cooking shake the pan to loosen the tortilla from the base and tidy the edges up with a wooden spoon. Do not over cook. The middle is meant to remain runny and gooey.
The egg will start setting, as this happens place a plate over the pan, a large enough plate to cover the pan substantially, and with a quick coordinated movement of both wrists ÔflipÕ the tortilla over onto the plate and slide back into the pan to cook the underside.
Keep shaking the pan lightly so the tortilla does not stick to the bottom.
Once it feels firm on the edges and soft in the middle (after about 1 minute) then slide the tortilla back onto the plate. For the brave heart you can do the flip again if you wish.
Let the tortilla rest for about 5 to 10 minutes before serving. Cut into cake slices or cubes. Garnish with green olives.
Yield: 4 servings
Prep Time: 15 minutes
Cooking Time: 20 minutes
Difficulty: Easy
Bayonne Ham and Sheep's Milk Cheese Terrine

Source: Burt Wolf's Local Flavors, San Sebastian; Terrine Serves 10, Salad Serves 4 Basque-native Gerald Hirigoyen is executive chef and owner of the restaurants Fringale and Pastis in San Francisco. This recipe appears in his book The Basque Kitchen: Tempting Food from the Pyrenees (HarperCollins 1999).
INGREDIENTS
For Terrine:
1 1/2 pounds Bayonne ham, sliced 1/8 inch thick
1 1/2 pounds sheep's milk cheese, sliced 1/8 inch thick
For Vinaigrette:
1/2 teaspoon sherry vinegar
1 1/2 teaspoons extra-virgin olive oil
1/2 tablespoon chopped fresh parsley
Kosher salt
Freshly ground white pepper
4 handfuls frisee lettuce or other salad greens
1 teaspoon olive oil
All-purpose flour
METHOD
Cut the ham and the cheese into 20 to 23 very thin slices each, with a minimum measurement of 9 1/2 by 3 1/2 inches. It is better to have slightly larger slices that can be trimmed to fit the terrine exactly than to have pieces that are too small.
Line a 9 1/2 by 3 1/2 x 3 1/2 inch terrine generously with plastic wrap, leaving enough overhang to cover the top of the terrine when it is filled.
Starting with a layer of cheese, alternate layers of ham and cheese until the mold is completely filled, approximately twenty layers of each. Cover the top with the overlapping plastic wrap and press down firmly. Refrigerate overnight.
Garlic Shrimp

Source: Casual Cuisines of the World - Taverna; Serves 4 Spanish tabernas, these shrimp; fragrant with garlic and olive oil; are brought to the table sizzling in a little metal pan. Have plenty of bread on hand to sop up the delicious pan juices. Serve with lemon wedges, if desired.
INGREDIENTS
1/4 cup olive oil
4 large cloves garlic, finely minced
1 teaspoon red pepper flakes
1 lb medium shrimp, peeled and deveined
2 tablespoons fresh lemon juice
2 tablespoons dry sherry
1 teaspoon paprika
Chopped fresh flat-leaf (Italian) parsley for garnish
METHOD
In a sauté pan over medium heat, warm the olive oil. Add the garlic and red pepper flakes and sauté for 1 minute. Raise the heat to high and add the shrimp, lemon juice, sherry and paprika. Stir well, then sauté, stirring briskly, until the shrimp turn pink and curl slightly, about 3 minutes. Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.