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Talking Tapas: Flavors of the Mediterranean Recipes

09/16/2014 12:59PM ● Published 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:
  1. Peel and devein the shrimp
  2. Combine all the the dry ingredients in a small bowl for the spice mix
  3. Season shrimp with salt and spice mix
  4. 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:
  1. Simmer the eggs for 8 minutes and then cut them in half
  2. Remove the yolks and mash them together with the ailio, paprika and Aleppo pepper
  3. Pat dry the olives, chop finely and fold into the yolk mixture
  4. 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:
  1. Peel, de-seed & medium dice the tomatoes
  2. Brunoise the garlic
  3. Cook the tomatoes & garlic in the oil until thick
  4. Roast the peppers & jalapeno. Peel & small dice
  5. Brunoise the jalapeno
  6. Brunoise the skin of the lemon
  7. Add the peppers, jalapeno, paprika & lemon to the tomatoes
  8. 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:
  1. Drain & rinse the chickpeas
  2. Puree smooth in a food processor
  3. Add the remaining ingredients & puree smooth
  4. Adjust seasoning as needed
  5. 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:
  1. Pierce the eggplant with a fork & char on the grill. Roast in a 400*F oven until soft. Cool & peel. Reserve the juice.
  2. Toast the cumin seed & grind
  3. Puree everything smooth in food processor
  4. Adjust seasoning

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