Category: Appetizer

Directions

Cut the fish into approximately ½” cubes. Cut shrimp into quarters. Place both the fish and shrimp into a glass bowl and pour lime juice over the top so that the fish and shrimp are completely covered. Place in refrigerator until they turn opaque, gently stirring occasionally, approximately 30 minutes.

In a mixing bowl combine red pepper, mango, red onion, cilantro, garlic and serrano pepper.

Strain almost all the lime juice from the fish and shrimp, reserving about 1 tablespoon of lime juice. Add the fish, shrimp and tablespoon of lime juice to the mixing bowl. Season with salt. Cover and refrigerate for at least an hour before serving.

Add the chopped avocado right before serving. Serve with a side of warm tortilla chips.

Directions

Preheat oven to 350°

In a sauté pan over medium heat add olive oil and sausage. As the sausage cooks start breaking it up into small pieces. Cook until the sausage is slightly browned and cooked through. Remove the sausage from the pan. Leave as much oil in the pan as possible. On a cutting board finely chop the cooked sausage.

Meanwhile, gently clean mushrooms with a dry paper towel and remove the stems. Finely chop the stems.

In the same pan used to cook the sausage, add the onion, garlic and chopped mushroom stems. Season with salt and pepper and sauté over medium-low heat. Cook until onions are soft and translucent. Turn heat off.

Add the sausage back into the pan and add mascarpone and Romano. Mix until well incorporated.

Place sausage mixture into a pipping bag and pipe mixture into the cavity of each mushroom top. Place in a baking dish and sprinkle with a little freshly grated Pecorino Romano. Bake for 30 minutes.

Directions

Heat a skillet over medium-high heat.

Meanwhile, rinse peppers and pat dry. Place peppers in a medium bowl and toss with olive oil.

Once the skillet is hot add peppers. Toss the peppers around in the skillet and cook until they begin to blister and char, about 5 minutes.

Remove peppers from skillet. Sprinkle with salt and serve warm with a wedge of lime.

Directions

In a heavy-bottomed saucepan, combine whole milk, heavy cream and salt. Over medium heat and stirring frequently bring the milk mixture to 190°. Add the vinegar and lemon juice mixture and remove from the heat and gently stir for 10 seconds. Do not stir once the curds have started to form. Cover and let rest for 20 minutes.

Run cheesecloth under warm water to dampen, then squeeze to remove excess water. Line a colander with the cheesecloth and place in sink.

Pour the cheese mixture into the prepared cheesecloth. Let stand 20 minutes to one hour depending on your preference in texture.

Directions

Slice the hard-boiled eggs in half lengthwise. Gently scoop out the egg yolks and transfer them to a small mixing bowl.

Add miso, kewpie mayo, siracha mayo, soy sauce, roe, vinegar and green onion to mixing bowl. Mix until well incorporated. Season with salt and pepper and mix until you have creamy yolk mixture.

Using a pipping bag, fill the inside of the egg whites with the yolk mixture. Garnish with black sesame and salmon roe.

Directions

In a medium mixing bowl mix egg, mayo, Worcestershire sauce, Dijon, salt, pepper and paprika. Add crab meat, chives, onion and panko and gently fold together until well combined. Cover with plastic wrap and refrigerator for a minimum of 1 hour.

Scoop crab meat into 1/3 cup portions and form each one into a patty.

In a large non-stick pan add vegetable oil (about ½ cup) and heat over medium heat. Once hot fry each patty in patches of four. Fry until golden-brown, about 4 minutes per side. Remove and place on a wire rack to drain off excess oil.

Directions

Gently stuff the blossoms with mozzarella and half an anchovy filet. Close the blossoms so that the petals seal.

In a medium bowl, whisk together flour, club soda and salt.

Heat vegetable oil to 350°. Dip the stuffed zucchini blossom into the batter and allow any excess batter to drip off. Fry for 1 to 2 minutes, turning occasionally, until golden brown. Drain on a paper towel lined plate and immediately season with salt.

Directions

Wrap the beef in plastic wrap and tighten each end. Place in freezer for 1 hour. Refrigerate serving plates for an hour prior to serving.

In a small mixing bowl, whisk together the garlic, mustard, egg yolk, sugar and vinegar. Slowly whisk in the olive oil and vegetable oil. Season with salt and pepper.

With a very sharp knife, trim off all the fat from the beef, then slice the meat as thinly as possible. Place the beef in a single layer on plastic wrap, so they do not overlap. Top with another sheet of plastic wrap. Using a rolling pin, gently roll over the beef so that it spreads out and becomes paper-thin.

Drizzle the serving plates with a little olive oil and sprinkle with salt. Place the beef on the serving plate, top with arugula, drizzle the dressing over the beef and arugula, sprinkle on the capers and top with the shaved cheese. Season with the entire plate with sea salt and fresh ground pepper.

Directions

In medium pot over medium heat, bring chicken broth to a boil.

Heat 2T butter in a medium sauté pan over medium heat. Add onion and cook until softened and translucent but not browned. Add garlic and cook for an additional minute.

Add rice to sauté pan and cook for 2 minutes, stirring often. Season with salt and add wine and cook until wine evaporates. Pour in ½C of hot chicken broth, bring to a simmer stirring constantly. Once chicken broth has been absorbed continue adding ½C of chicken broth at a time until you have used all the broth. Once risotto is al dente remove from heat and stir in remaining butter, lemon zest, pecorino romano, cream, prosciutto salt and pepper. Spread risotto into a baking sheet lined with parchment paper, cover a refrigerate for 1 hour.

Once chilled use an ice cream scooper to scoop up risotto. Stuff 1 mozzarella ball into the center and using your hand shape into a ball. Repeat until you have used all the risotto. And mozzarella. Freeze the balls for 10 minutes.

Heat oil to 350°F.

Place the flour, egg and breadcrumbs in three separate bowls. One at a time, roll each ball in flour, shake of excess. Dip into egg mixture and coat. Roll in breadcrumbs. Carefully place the rice balls into the oil and cook until golden brown. Remove and place on paper towel lined plate. Serve warm on top of tomato sauce and top with grated pecorino romano.