Talking Tapas: Flavors of the Mediterranean Recipes
09/16/2014 12:59PM ● By Ryan Frisch
Enjoy these Tapas recipes for Pan-Grilled Shrimp & Deviled Egg with Olive and a Mezze Platter (Chakchouka, Hummus ba Tahina and Baba Ganoush) from NECI Chef David Parson Capaccioli.
Pan-Grilled Shrimp
4 Servings
- 16 Shrimp
- 1 Cup Smoked Paprika
- 4 Tbl Cumin
- 4 Tbl White Pepper
- 4 Tbl Onion Powder
- 4 Tbl Garlic Powder
Instructions:
- Peel and devein the shrimp
- Combine all the the dry ingredients in a small bowl for the spice mix
- Season shrimp with salt and spice mix
- Saute in a medium hot pan with olive oil
Deviled Egg with Olive
8 Servings
- 4 Eggs
- 2 Tbl Aioli
- 1 Tbl Kalamata Olives
- 1/2 Tsp Smoked Paprika
- 1/2 Tsp Allepo Pepper
Instructions:
- Simmer the eggs for 8 minutes and then cut them in half
- Remove the yolks and mash them together with the ailio, paprika and Aleppo pepper
- Pat dry the olives, chop finely and fold into the yolk mixture
- Pipe or spoon the yolk mixture into the egg whites
Mezze Platter (Chakchouka, Hummus ba Tahina and Baba Ganoush)
Chakchouka
- 8 Tomatoes
- 2 Garlic Cloves
- 2 Green Peppers
- 2 Red Peppers
- 1 Jalepeno
- 1 Tbl Smoke Paprika
- 1 Preseved Lemon
- Olive Oil
- Salt
Instructions:
- Peel, de-seed & medium dice the tomatoes
- Brunoise the garlic
- Cook the tomatoes & garlic in the oil until thick
- Roast the peppers & jalapeno. Peel & small dice
- Brunoise the jalapeno
- Brunoise the skin of the lemon
- Add the peppers, jalapeno, paprika & lemon to the tomatoes
- Season with salt
Hummus ba Tahina
- 1 #10 Can of Chick Peas
- 24 Oz Tahini
- 3/4 Cup Lemon Juice
- 4 Oz Roasted Garlic
- 12 Oz Olive Oil
- 2 Tbl Cumin
- Salt & Pepper (to taste)
- Cayenne Pepper (to taste)
Instructions:
- Drain & rinse the chickpeas
- Puree smooth in a food processor
- Add the remaining ingredients & puree smooth
- Adjust seasoning as needed
- Adjust consistency with water as needed
Baba Ganoush
- 4 Eggplants
- 4 Garlic Cloves
- 4 Oz Tahini
- 2 Cups Yogurt
- 2 1/2 Oz Lemon Juice
- 4 Tbl Parsley, Chiffonade
- 1 Oz Olive Oil
- 1 Tbl Cumin Seed
- Salt & Pepper (to taste)
Instructions:
- Pierce the eggplant with a fork & char on the grill. Roast in a 400*F oven until soft. Cool & peel. Reserve the juice.
- Toast the cumin seed & grind
- Puree everything smooth in food processor
- Adjust seasoning
