Recipe by Chef Giovanni
Yields : 6 Servings
30 pc. Large Shrimp, peeled and deveined
6 oz. Extra Virgin Olive Oil
1 Bulb of Garlic, minced
1/2 C. Sliced Almonds
1/2 C. Macadamia Nut Butter
1/2 C. Parmesan Cheese
1 C. Basil leaves
1/2 tsp. Sea Salt & Black Pepper to taste
1 lb. Angel Hair Pasta
Peel and devein shrimp and reserve. Heat 3 1/2 quarts of water to a boil.
add a few Tablespoons of olive oil and stir together. Add the almonds and macadamia nut butter and blend until smooth, add the basil and pulse until it is green and well blended, add cheese and more olive oil, taste and adjust seasonings with sea salt and pepper. The pesto should be thick but pourable consistency (you can add a little water if needed).
Heat a large saute pan until very hot, add 2 T. olive oil and when it is smoking add 1 Tbsp. chopped garlic, after it changes color add the shrimp and saute until they are almost done, add about 1/2 cup of the pesto and turn on low. Add 1 tsp. Sea Salt to the boiling water; add the pasta to the water. I like to use silicone non stick tongs for almost everything in the pot; these are great for stirring the pasta and testing it. When pasta is aldente, pour it into a strainer and let air dry (do not run water on your pasta)
Pour a little sauce on each plate, twist up the pasta, arrange the shrimp around each portion and top with grated Parmesan cheese! Serve and enjoy it!
Chefs Note: Traditional
Italian cooking required pine nuts for the pesto sauce, however they are hard
to get your hands on, and they are expensive, so we like to
use any nuts we have on hand. It is also great with pecans.
Our dried minced onion and dried garlic saves time, and it is always in the cabinet!
SMOKED FISH SPREAD
Recipe courtesy of a
Chef @ www.chefdepot.net
Yield - 1 lb.
8 oz. Smoked Fish, skin and bones removed
4 oz. Mayonnaise
2 oz. Onion, Small Dice
1 lg. Lemon, juiced
1 T. Fresh Parsley, chopped
1 T. Dijon Mustard
dash Tabasco Sauce
Salt & Pepper, to taste
Peel off skin and debone fish, crumble into a stainless steel mixing bowl. Add all ingredients and mix well, taste and adjust seasonings, serve with toast points or crackers.
Chefs Notes: This recipe also works well inside a garnished tomato cup as an appetizer. Garnish with lemon wedges and sprigs of fresh parsley or basil. We also like to add a large pinch of Saffron to this recipe for upscale parties!
We recommend smoked whitefish or chubs for this recipe but any smoked fish will work.
Be careful with the salt, some smoked fish has a high salt content from brine.
Check it out... Porcini & Morel Mushrooms taste amazing with steak, chicken and in soups & sauces!
Recipe by; Chef Greg
6 Large Eggs
1/4 cup Mayonnaise
1 teaspoon Capers, minced
1 1/2 teaspoons minced Fresh Tarragon leaves, if available, or substitute with Dried Tarragon
2 tablespoons dried Chives
1/2 tsp. Hot Smoked Paprika
Place eggs in a medium saucepan in a single layer and add enough water to cover by 1 inch. Bring to a boil over medium high heat, let simmer for 15 minutes, then remove from heat and cool in cold water for 15 minutes. Transfer to the refrigerator for at least 1 hour or until completely cool.
If you want to get fancy with the presentation, use a pastry bag with a star tip and pipe the yellows into the whites. Add fresh herbs, Green onion flowers and chopped red onions to your platter.
Chefs Note; To really add zing to your appetizers, try using Sea salt and grinding Tri color peppercorns, we have the best Hawaiian Sea Salts, Tri Colored Peppercorns and handmade copper and brass peppermills from Greece.
Roasted & Marinated Peppers
Recipe by; Chef Jesse
6 Large Sweet Peppers, Red, Green, Yellow or Orange
1/4 cup Olive Oil
1 teaspoon Garlic, minced, or substitute with Dried Minced Garlic
1 teaspoon Balsamic Vinegar
A few grinds of Sea Salt & Peppercorn Blend
This is a great summer appetizer! Select large firm Bell peppers, red, yellow, orange, green. Fire up the grill. We usually use hardwood and charcoal but gas grill works too. Let the grill heat up at least 10 minutes, drizzle olive oil on the peppers and place on hot grill, cover and let char for at least 5 miunutes, rotate peppers, repeat until they are nice and seared (skins turn partially black). When all peppers are done, place in a large stainless steel mixing bowl and cover with plastic for 15 minutes. Remove plastic and peel the peppers, take care to reserve the natural juices. After peeling peppers, carefully pull of tops and scrape out seeds. Place peppers on a maple cutting board and cut into medium strips, toss back into the bowl. Add Sea Salt & freshly ground pepper and vinegar and garlic, at this point, fresh herbs are optional, taste and adjust seasonings! Stir together, and refrigerate for at least an hour and up to several days.
If you want to get fancy with the presentation, use a large platter and ad sprigs of fresh basil! This dish has many uses, serve with grilled fish, roasted chicken, on toasted baugettes or sandwiches!
Chefs Note; To really bump up the flavor of your peppers, try using Sea salt and grinding Tri color peppercorns, we have the best Smoked Sea Salts, Tri Colored Peppercorns and handmade Atlas copper and brass peppermills from Greece.
Roasted Green Tomato Salsa
Recipe by; Chef Edward
6 Medium Green Tomatoes
1/4 cup Olive Oil
1 bulb Garlic or you can substitute with Dried Minced Garlic
1 Medium Onion, cut in half
1 Jalapeno Pepper, cut in half
2 Tbsp. Dried Cilantro
1 dash Balsamic Vinegar
A few grinds of Sea Salt & Peppercorn Blend
This is a great end of summer appetizer! We use firm tomatoes from the garden, green, red, yellow or buy them from the market. Set the oven to 350 F. Let the oven preheat at least 10 minutes. Use a 9 x 13 pan and select your sharpest knife, and use your John Boos Cutting Board, cut the tomatoes, pepper, garlic bulb and onion in half, cut 1/2 inch off the top of the garlic bulb, drizzle all with olive oil. Roast in oven for 1 hour, let cool. When they cool, place in a large stainless steel mixing bowl and let sit for 30 minutes. Place all in a Food Processor and chop into medium smooth texture, toss back into the bowl and add dried cilantro. Add Sea Salt & freshly ground pepper and vinegar, at this point, fresh herbs are optional, I usually add a pinch of rosemary, taste and adjust seasonings! Stir together, and refrigerate for at least an hour and up to several days.
If you want to get crazy with the presentation, use a large platter for toasted tortilla chips and add a nice bowl of salsa to the center with sliced black olives, sour cream and sprigs of fresh cilantro! You can also make this salsa with tomatillos, reduce roasting time to 30 minutes. This dish has many uses, serve with grilled fish, roasted chicken, on pita chips too!
Chefs Note; I usually place Corn Tortilla chips in a pan, add 3 shredded cheeses and toss in a hot oven for 10 minutes. Serve with salsa! I use one of our handmade Atlas copper and brass peppermills (from Greece) to grind peppercorn blend into this salsa.
Recipe courtesy of
Yield - Six Servings
3 lb. Octopous (or substitute squid)
1/3 C. Red Wine Vinegar
3 Cloves Garlic, Minced
2 Lemons, Juiced & Zested
2 T. fresh Oregano, Chopped
Salt & Fresh Ground Black Pepper, To Taste
In a large stockpot bring a few quarts of water to a boil, add octopus and reduce heat to simmer for 30 minutes. Remove the octopus and place in a stainless steel mixing bowl. In a seperate bowl wish together all remaining ingredients and pour them over the octopus. Let the octopus marinate in the refrigerator at least 4 hours, overnight is best. Fire up the grill, we like to use charcoal and hardwood (apple or oak) and let the grill get hot. Grill the octopus for 5-10 minutes per side. Remove from the grill and chop it up into bite size pieces. We like to serve the octopus on a oval platter garnished with grilled vegaetables and lemon wedges!
Chefs Note: We all agree you must use fresh Oregano and fresh ground Black Pepper for this recipe! Our Pepper Mills are sweet - Click Here! Bon Appetite rated our Atlas copper peppermills as a Best Buy (these are handmade in Greece). Please visit our products section for Zesters, Cutting Boards & More!