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Feta Filo Bites at Surfas in LA November 8, 2008

Posted by Max in : Recipes , add a comment

Ok so we’ve been talking about adding recipes to the site and decided the time is now.  Here’s one we created for a cooking demo and signing we just did at Surfas in LA. It was a huge hit!

Feta Bites

15 mini Fillo Shells
4 ounces Greek feta cheese
1 eggs
1/4 cup roasted red pepper, diced (see recipe)
2 tablespoons heavy cream
1/4 cup frozen spinach
pinch salt and pepper

Directions

Break apart feta cheese with a fork into smaller crumbles. Add in remaining ingredients and mix well. Place 1 teaspoon in each fillo cup. Bake at 350 for 15-20 minutes or until top is lightly golden brown. Let cool and eat. You might have some leftover filling, we suggest making an omelet or frittata the next morning.

Sesame Peanut Noodle July 31, 2008

Posted by Max in : Recipes , add a comment

Some of you probably can’t wait to get your hands dirty cooking and eating some of the dishes in the book.  So here’s one.

Sesame Peanut Noodle

This dish has developed a trendy following as of late, but my version was first.  Okay, maybe not the very first, but it’s got a serious chance in a Sesame Peanut Noodle battle.  It is best served cold with fresh chopped green onions sprinkled over the top.  Try adding a chopped chicken breast or salmon filet.

Ingredients

1/2 pound dry spaghetti
3 tablespoons toasted sesame oil
1/4 cup crunchy peanut butter
1/4 cup soy sauce
1 tablespoon seasoned rice vinegar
1 teaspoon chili sauce
3 tablespoons water
1 teaspoon brown sugar
1 small clove minced garlic
1 tablespoon minced ginger
1 carrot, shredded
3 green onions, thinly sliced
1 cucumber, medium dice
1 tablespoon sesame seeds

Directions
1. Cook spaghetti according to directions on box.  Drain and rinse pasta, then toss with 2 tablespoons sesame oil.
2. Combine peanut butter, soy sauce, seasoned rice vinegar, chili sauce, water, brown sugar, garlic, ginger, and remaining tablespoon of sesame oil in a mixing bowl.
3. Toss the pasta with the peanut sauce mixture, 1/2 the carrot, 1/2 the green onion, and cucumber.
4. Transfer to a serving dish and garnish with sesame seeds, remaining carrot, and remaining green onion.