CROATIA LAVENDER MOJITO
- Lavender flowers
- 10 to 12 mint leaves
- 2 tablespoons of brown sugar
- Ice-Cubes
- Splash of soda water or Sparkling Wine
- 1.5 oz white rum
- ¼ to ½ Lemon to taste
- 1 lemon slice 1 Lavender sprig garnish
Lightly muddle the mint leaves and lavender flowers in glass. Add a splash of lemon juice and sugar. Add more ice, filling the glass just below the top. Pour the rum in and then the soda water/ Sparkling Wine. Stir and add a lemon wedge as decoration as desired.
Fun Fact: Maraschino, a cherry flavored liquor, is also popular in Croatia, so pick up a bottle if you can find it! In the 18th century, a Venetian merchant named Francesco Drioli began industrial-scale production of maraschino in Zadar, Croatia, which at that point was part of the Republic of Venice. It is still popular in Croatia and also an ingredient in many cocktails!
TZATZIKI
Makes 3 cups
- 2 English cucumbers, grated
- 1 tablespoon minced garlic
- 1 tablespoon red wine vinegar
- 2 tablespoons finely chopped dill
- 2 tablespoons finely chopped mint
- 2 cups strained Greek yogurt
- Kosher salt and freshly ground white pepper
Line a fine mesh strainer with a generously sized piece of cheesecloth and place over a large bowl. Place the cucumber in the strainer and press down to release moisture.
Cover and drain overnight. The next day, gently wring out the cucumber in the cheesecloth so the cucumber is as dry as possible. In a large bowl, combine the garlic, vinegar, dill and mint.
Add the cucumber and yogurt and mix well.
Season to taste with salt and pepper.
HUMMUS
Makes 3½ cups
- 1 cup dried chickpeas
- 2 teaspoons baking soda
- 1½ cups Tahini Sauce (see recipe)
- 1 teaspoon kosher salt
- ½ teaspoon toasted cumin
- Paprika, for finishing
- Chopped parsley, for finishing
- Extra virgin olive oil, for finishing
In a large pot, combine the chickpeas, 1 teaspoon of the baking soda and enough water to allow the chickpeas to double in size and remain covered. Soak overnight.
Drain the chickpeas and return them to the pot with the remaining teaspoon of baking soda and enough water to cover the chickpeas by 5 inches. Bring to a boil and then decrease the heat to a simmer. Cover and simmer until the chickpeas are very tender, about 1 to 2 hours. Drain, reserving 1 cup of the water.
In a food processor, puree the chickpeas, tahini sauce, salt and cumin until very creamy. Add reserved water as needed to achieve a creamy consistency. To serve, dust with paprika, top with parsley and drizzle generously with olive oil.
TAHINI SAUCE
Makes 2 cups
- 1 head garlic
- 1⁄3 cup fresh lemon juice
- 1 cup tahini paste
- ¾ teaspoon kosher salt
- ½ teaspoon toasted cumin
Break apart the garlic head. In a blender, puree the unpeeled garlic cloves and the lemon juice. Strain through a fine mesh strainer and return the liquid to the blender. Add the tahini paste, salt and cumin and blend. Slowly add up to 1½ cups of ice water if needed to achieve a smooth mixture that is the consistency of light cream.
PESCE All’ACQUA PAZZA
(Fish In Crazy Water)
Serves 2
- 1 teaspoon Olive Oil
- 1 Shallot peeled
- 2 cloves garlic – thinly sliced
- Pinch of Red Pepper Flakes
- ½ cup white wine – Italian if possible
- 2 (8 oz ) boneless filets Branzino skin on
- 1 cup cherry tomatoes
- ¼ cup Kalamata Olives
- 1 teaspoon capers rinsed
- 2 thyme sprigs
- 1 or 2 grilled lemon slices (not grilled is fine)
- Any quality finishing salt – (i.e. Maldon flake)
- Any high-quality Extra Virgin Olive Oil
Equipment- 1 Chef Knife, 1 Large cutting board, 1 Medium size sauté pan (nonstick if desired, 1 pair scissors, 1 Large piece of Parchment Paper. Slotted spatula, soup spoon.
Medium sauté pan on Medium heat, sweat the shallot in olive oil until soft. Add garlic slices and red pepper flakes until aroma is present. Add wine and simmer until alcohol burns off and reduces (slightly)
Remove pan from the heat add tomatoes, capers, thyme. Then lay fish skin side down resting on tomatoes and capers. Turn heat down to medium low (few if any bubbles). Cover with cartouche. Periodically check doneness.
Garnish with Lemon Slices EVOO and Finishing Salt.
Drain the chickpeas and return them to the pot with the remaining teaspoon of baking soda and enough water to cover the chickpeas by 5 inches. Bring to a boil and then decrease the heat to a simmer. Cover and simmer until the chickpeas are very tender, about 1 to 2 hours. Drain, reserving 1 cup of the water.
In a food processor, puree the chickpeas, tahini sauce, salt and cumin until very creamy. Add reserved water as needed to achieve a creamy consistency. To serve, dust with paprika, top with parsley and drizzle generously with olive oil.
Recipes shared by Chef John Stephano, an honors graduate of The Culinary Institute of America who leads classes in the Seven Seas Splendor™state of the art Culinary Arts Kitchen.
