Celebrated Cuisine Live – Going Mediterranean

Flatbread with Mediterranean Salsa

Yield: 10 – 12 individual flatbreads

3 large Tomatoes, Roma, seeded, small dice
Pinch Kosher salt
2 each Piquillo Peppers, bottled, small dice
1/3 cup (2 oz) Kalamata olives, pitted, finely chopped
1T Parsley, Italian flat leaf, minced
1T Red onion, minced
1 T or tt Balsamic vinegar
2t Lime juice
1t Smoked Paprika
1 small clove Garlic, minced
1/4 teaspoon Oregano, dried

3 cups All purpose flour
3T Extra virgin olive oil
2T Kosher or sea salt
2t Baking powder
Pinch Baking soda
1 cup Water, cold

1. Make the salsa: In a strainer set in over a large bowl, toss the tomatoes with the salt and let drain for 10 minutes. Drain the bowl, then transfer the tomatoes to the bowl and add the peppers, olives, parsley, onion, vinegar, lime juice, smoked paprika, garlic and oregano. Mix well and season to taste.
2. Prepare flatbreads: In a large bowl, mix together the flour, oil, salt, baking powder, soda and ice water and knead well to form a dough, or use a standup mixer with the dough hook attachment.
3. Divide dough into 10-12 even pieces and roll each out to ¼ inch thickness. Prick the top with a fork and season with additional kosher or sea salt.
4. Heat a large sauté pan and add enough olive oil to create a thin film on the bottom. Cook flatbread until it just begins to turn golden, then flip and cook the other side. Top with the Mediterranean Salsa and serve.

Goat Cheese Mousse with Port-Red Wine Reduction and Macerated Berries

Yield: 4-6 servings

8 oz Dry red wine
2 oz Ruby port
1t Whole black peppercorns
1 small Shallot, chopped
2 ea Thyme sprigs
1/2 cup Sugar

1 pint Strawberries, hulled, sliced in half
1t Orange zest, freshly grated
1T Water
1/4 cup Sugar

6 oz Goat cheese, softened
2T Heavy cream
1 small sprig Thyme leaves, chopped
1/4 cup Walnuts, toasted, coarsely chopped
To taste Black pepper

1/2 of one Baguette, thinly sliced, toasted

1. In a saucepan, bring the wine, port, black peppercorns, shallot, thyme sprigs and the sugar to a boil, stirring until the sugar dissolves. Cook over moderate heat, without stirring, until syrupy and reduced to 1 cup, about 35 minutes. Strain and discard the solids. Let the reduction cool slightly.
2. Meanwhile, in a medium saucepan, toss the strawberries, orange zest, water and the remaining 1/4 cup of sugar and let stand until juicy, about 15 minutes. Bring the strawberries to a boil and simmer over moderate heat until slightly thickened, about 15 minutes. Transfer to a bowl and let cool.
3. In a medium bowl, using an electric mixer, beat the goat cheese, cream, ground pepper and chopped thyme until creamy. Spoon the mousse into a bowl and serve with the compote, port-red wine reduction, crostini and walnuts for self assembly.

Shrimp Saute with Olives and Anchovies over Toasted Almond Orzo

Yield 6-8 servings

1/4 cup Olive oil, extra virgin
4 large Scallions, white and tender green, thinly sliced
3 large cloves Garlic, thinly sliced
6 large Anchovy fillets, mashed with the back of a knife
18 ea Green Greek Olives, pitted, chopped
2# Shrimp, shelled, deveined, tail off, 16-20
¼ cup Sauvignon Blanc
1T Butter, unsalted
1 T or to taste Lemon juice, freshly squeezed
to taste Kosher salt and pepper

8 oz dry Orzo, cooked according to package directions
¼ cup Almonds, blanched and slivered, toasted
1 large Shallot, thinly sliced
As needed Olive oil, extra virgin

1. Prepare orzo. Heat a medium sauté pan over medium high heat. Add almonds and toast until golden and fragrant. Remove to a small bowl.
2. In same pan, heat 1 T olive oil. When oil begins to shimmer, add shallot and cook until caramelized. Add orzo, combine and season to taste. Keep warm. (Just before serving, fold in toasted almonds).
3. Heat a large sauté pan over medium high heat. Add olive oil. When oil begins to shimmer, add scallions and garlic and cook until tender, about 3 minutes.
4. Add the anchovies and cook until they “disintegrate”.
5. Add the olives, cook for one minute, then add the shrimp. When the shrimp just begin to curl, add the wine and simmer until the shrimp are cooked through, about 1 minute.
6. Remove pan from the heat, add the butter and lemon juice and stir until butter is melted. Taste and adjust seasonings. Serve with toasted almond orzo.