Friday, December 19, 2008

So I had this crazy catering order that just went straight out to left field, anyway they wanted Mediterranean appetizers. Well being me I had to do something diff.
We all know the 7 layer dip with refried beans guac, sour cream etc. Well this one starts with Hummus (homemade is best, and easy) than I proceeded to add the layers which are red onion (rinse it) diced tomatoes, feta cheese, diced cucumbers, kalamata olives, and shredded iceberg lettuce. I added another layer of hummus on the top before the lettuce, I also added minced fresh parsley and oregano just for a kick. With baked spicy pita chips it was great!!!


Tropical Sauce

1 quart cooking sake

1/2 cup soy sauce

1/4 cup sesame oil

2 to 3 cans coconut milk

1/2 papaya diced

1/2 pineapple diced

1 stick butter to finish

Simmer all ingredients (except butter) in sauce pan for about an hour to reduce and consentrate flavors.

blend sauce adding butter a little bit at a time to emusify, useina blender or stick blender.

Roasted Butternut Squash w/ Blue Cheese and toasted Pecans

1 large Butternut squash (seeded and cut into 1 inch cube’s with skin)
2 tablespoons extra virgin olive oil
1 tablespoon minced fresh rosemary
Generously season with kosher salt and fresh ground pepper
4 ounces blue cheese
½ cup chopped toasted pecans
3 mission Figs quartered (garnish)

Pre heat oven to 400ยบ

Combine butternut squash cubes, evoo, rosemary, salt and pepper on heavy duty sheet pan. Roast for 15 to 20 minutes or until a knife can insert squash easily.

Remove squash to serving platter and garnish with cheese, pecans and fig quarters.

Good Eatin' Shrimp Ceviche
1 quart salted water 1/2 cup plus 2 tablespoons freshly squeezed lime juice 1 pound unpeeled medium shrimp ( 31/40 count to a pound) 1/2 medium yellow onion, diced1/2 cup chopped fresh cilantro
1 to 2 tablespoons bottled hot sauce.
2 tablespoons olive oil
1/2 cup peeled, seeded, and diced cucumber (If English Cucumber no need to peel)
1/2 cup diced Jicama2 small ripe avocado, peeled, pitted and cubed Salt to taste
Lime wedges, for garnish Tostada shells, tortilla chips or saltine crackers, for serving

Cooking and marinating the shrimp:
Bring 1 quart salted water to a boil and add 2 tablespoons of the lime juice. Add shrimp, cover and return to a boil. Immediately remove from heat, pour off all liquid.
Spread out shrimp in large bowl to cool completely.
Peel shrimp, and de-vein.
Toss shrimp with remaining 1/2 cup lime juice, cover and refrigerate for about 1 hour.
The Salsa:
In a small strainer, rinse chopped onion under cold water, then shake off excess liquid. Add to shrimp bowl along with chopped cilantro, ketchup, hot sauce, olive oil, cucumber and jicama. Mix gently, taste and season with salt, usually about 1/2 teaspoon. Cover and refrigerate up to a few hours, or serve immediately.
Serving the ceviche:
Spoon the ceviche into sundae glasses, martini glasses or small bowls. Garnish with sprigs of cilantro, diced avocado and wedge of lime.