6 ozs. Portabella mushrooms
White pepper, freshly ground
Extra virgin olive oil
Salt

For the marinade:

1 small pc. of Shallot, chopped
1 minced clove of Garlic
3 ozs. Olive oil (extra virgin)
A fresh sprig of rosemary, chopped (around 1 tsp.)
Juice of 2 Limes
1 tsp. chopped parsley (fresh)

Mushrooms should be seasoned with the olive oil, white pepper & salt then grilled on high flame for 4 mins. or until they turn soft. Allow mushrooms to cool off.

Mix together ingredients for the marinade and toss together marinade and mushrooms then let it stand together for 1 hr. Be sure to chill it prior to being served up to your guests

12 ozs. Frozen tortellini
Vinaigrette (mild), see the recipe for it
2 tbsps. Fresh basil or chopped fine parsley

Make the mild vinaigrette already and cook the tortellini as per instructions from its package then drain it well.

Mix together vinaigrette and cooked tortellini (still warm) and put them inside a container with a cover and allow to stand in room temp. for 30 mins. prior to serving.

Drain the tortellini using a slotted spoon then make sure they are threaded on some bamboo skewers (short ones) with 2 pcs. of tortellini for each bamboo skewer.

Get a serving dish or platter then layer out the tortellinis then finish with a sprinkling of basil

2 lbs. Mushrooms (very fresh)
Garlic Salt
Pimento
8 ozs. Cream Cheese, softened
Pepper
4 1/2 ozs. Can of Deviled Ham
Dry Mustard
2 tbsps. Stuffed Olives, chopped
Onion Salt

Mushrooms should be rinsed well and its stems taken off. In a bowl, blend together olives, deviled ham, seasonings and cream cheese. Stuff the caps of the mushrooms with cheese mix then finish with a garnishing of pimento.

Put them onto a platter, then wrap them up with plastic wrap & store inside the refrigerator just until it is time to serve them. This dish can be made 1 day ahead.

1 med. Eggplant
Garlic
1 med. Onion
Oil
1 hard boiled Egg
Sugar
1 pc. Green pepper
Vinegar
Pepper & salt

Eggplant should be baked until it becomes really soft. Then, grind the eggplant, onions, green peppers and egg until they are blended well. Add in oil, seasonings and vinegar and check on the taste. Best served chilled.

6 pitted Black olives
8 ozs. Cream cheese
1 tbsp. of dill and fresh basil
2 peeled cloves of Garlic

On a food processor, process together herbs, garlic & cream cheese until it smoothens. Chop up olives then add to the processed mixture.

Take out mixture and place on a bowl then store in the refrigerator until you are ready for serving. This recipe is normally served inside cherry tomatoes as stuffing or as appetizer being spread out on some crackers.

4 Bananas, unripe (not green though)
6 tbsps. Parmesan cheese, grated
4 Ham slices
1/2 Cup Double cream
Pepper & salt to taste
Paprika

Bananas should be peeled and sprinkled generously with paprika, pepper and salt. Wrap a ham slice all over each piece of banana then place them onto an ovenproof, well greased dish then evenly spread out cream all over the bananas.

Finish with a sprinkling of parmesan on the top then bake in the oven for about 20 mins. at around 400′ F until they are browned and golden. Best served cold but it should not be refrigerated.

3 pcs. Eggplants
1/3 cup of Olive oil
Juice of 1 lemon
3 minced cloves of Garlic
Pepper & salt
1 tbsp. parsley minced (or use anchovies, onions or basil)

This dish is a great dip which is really good to be paired with uncooked vegetables or as a spread on French bread either as a light lunch, snack or appetizer.

Eggplants should be halved lengthwise then placed under a broiler that is two inches away from heat source.

Broil it for about 50 mins. and don’t forget to turn it once and cook until it is quite soft already. Spoon out eggplant flesh then throw away the strip where the seeds are.

Mash eggplant flesh coarsely by hand; pass it through a coarse blade or through a food mill.

Add in garlic for taste then mix in olive oil. To finish, add in juice of 1 lemon, parsley then season with some pepper and salt.

6 big Sweet peppers
1/4 cup of Olive oil
1 chopped coarse med. Onion
3 tbsps. Vinegar
Oregano
Pepper & salt for seasoning

Peppers should be baked inside a hot oven at 450′ F for 20 mins. or just until they turn soft and wilts. Take off the skins and remove the seeds as well. Slice the peppers into pieces then put them inside a bowl.

Next, add in pepper, salt and onions then blend in olive oil and vinegar then add them to the peppers. Finish with a sprinkling of oregano and adjust the seasonings to your taste. Good served as an appetizer.

1 1/2 lbs. eggplant, unpeeled & sliced into 3/4 cubes.
4 pcs. Medium sweet red peppers, sliced in 3/4-inch squares (about 2 1/2 cups)
3 tbsps. Capers (pick the smallest size)
8 pcs. Medium ripe Italian tomatoes pureed to make 2 cups of puree
1 tbsp. kosher salt
1/4 cup of black olives, Pitted & sliced
1/2 cup of Olive oil
1 cup onion, diced coarsely
1/4 cup of Red wine vinegar
2 tbsps. Sugar
1 cup coarsely diced celery
1/2 tsp. garlic, minced
Pepper & salt to taste

Sprinkle kosher salt on the cubed eggplants and blend them together well. Drain using a colander for half an hour and dry them out using paper towels. Oven should be preheated to a temperature of 375′ F.

On a 12-inch skillet, heat the olive oil then saute the celery, peppers & onion on medium high flame for about 5 mins. and constantly stirring it as well. Add in eggplant cubes then mix them well for about 5 mins. more.

Next, add in garlic, sugar, wine vinegar and tomato puree and continue to stir it for about 2 mins. more.

On a baking dish or skillet (if ovenproof), bake caponata without a cover for about 20 mins. Then, add in capers & olives then make sure to stir it well. Bake for 15 mins. more or just until all of the liquid evaporates.

Allow caponata to cool then season it with some pepper and salt to your liking. Place inside the refrigerator, covered for 1 whole day prior to serving them up.

Caponata can keep for about 1 week inside the refrigerator or it can be frozen for up to 6 months.

1 lb. Ground pork
3/4 cup salted peanuts, roasted
4-8 finely chopped cloves of garlic
1/3 cup of Sugar
1 tsp. Oil
3 pcs. Green onions (white parts only), chopped
1 pc. Fresh pineapple OR
5 pcs. Tangerines OR
4 pcs. Oranges
1/2 tsp. Pepper
Chilis, chopped
Lettuce leaves
Coriander or mint leaves

Grind up the peanuts then set it aside. Heat the oil inside a pan for frying then add in onions, garlic & pork until the pinkish color is not present anymore.

Drain out almost all the fat then add in pepper & sugar then cook for 1-2 mins. Next, add in ground peanuts and blend everything well and take it out of the heat. Allow to cool in room temp.

Line a serving platter with the lettuce then peel & segment the fruits if you are using them and cut each of the segments down to the back and fan them out to make a circle.

Arrange the fruits onto the platter. Mound the meaty mixture on the fruit then decorate it with other garnishing. You can serve it chilled or in room temp.

2 peeled & sliced big jicama
4 pcs. Carrots, sliced in chunks
3 onions, sliced
1 cup of water
3 pcs. Bay leaves
1 tsp. salt
1 cup of vinegar
6 garlic cloves
1/2 cup of vegetable oil
1 can of jalapeno, sliced
1/2 cup of vegetable oil
2 tsps. Oregano

Carrots should be cooked in salty water just until they turn soft. Drain them well and allow to cool. Inside a big pan, mix together salt, garlic, onions, oil, water and vinegar then cook them until the onions become softened.

Add in bay leaves and oregano then bring to a boil then allow to cool. Next, add in jicamas, carrots and jalapenos then allow it to sit for a couple of hrs. Place in the refrigerator and when ready to serve just take it out and serve it as appetizers or as salad together with some crackers.