Appetizers

Spring Rolls
8 spring roll wrappers 2 carrots, shredded 3 in piece of lemongrass, chopped 1/2 in piece of ginger, shredded 3 cloves garlic, pressed 1 T. sesame oil 1 T. soy sauce 16 basil leaves 34 shrimps bean sprouts superfine rice noodles	Sauce: 3 T. soy sauce 1 T. honey 1/3 c. peanut butter 1 T. sherry 1/2 t. garlic 1 T. sesame oil 1/2 T. dry ginger 1/4 c. water 1/4 c. coconut milk dash of salt
Saute carrots, lemongrass, ginger, & garlic in oil; add soy sauce & remove from heat.Cook rice noodles. Soak a wrapper in water on a plate for half a minute, and place on another surface. In the middle place 1/8 the carrot mixture, some rice noodles, some sprouts, 2 basil leaves, & 3 shrimps. Roll up like a burrito. Combine the ingredents for the sauce and serve on the side.

Guacamole
4 ripe avacados 1/4 c. finely minced onion 1 1/2 T. canned garlic	1 can Hernandez Salsa Casa 1 T. lemon juice
Mash avacados and combine with remaining ingredients.

Scallop Dip
8 Bay Scallops 1 T. flour 2 shallots ~1 c. Double Beer	1/3 c. white wine 1 c. whipping cream 2 T. buttermilk 2 T. tomato paste
Sear scallops, remove from pan. Puree shallots and cook in a little oil with flour, salt, & pepper. When brown, add wine & let boil off. Add beer, cream, buttermilk, and tomato paste. Stir until it becomes a thick sauce & salt. Return the scallops until they are warm and serve with crusty bread.

Spinach Dip
1 bag frozen spinach 1 c. plain yogurt 1 c. sour cream 1 t. lemon juice	1/4 onion, pureed 1/2 T. boulion (better than boulion mushroom is recomended)
Cook spinach & onion for about 10 min, combine with rest, & chill.

Grandpa's Apple Dip
cream cheese brown sugar	splash milk apples
combine cream cheese, milk, & sugar to taste. serve with sliced apples.

Zucchini Patties
1 lb. Zucchini, grated 1 t. salt 3/4+ c. crumbled feta 1 egg, beaten 3 green onions, chopped 3 T. flour	1/4 c. pine nuts 2 t. fresh oregano, chopped 6 cloves garlic, chopped 1/2 t. pepper olive oil
1. combine zucchini & salt. Let set for 5 min. rinse & squeeze out as much water as possable. 2. mix everything except oil together 3. heat oil in pan and drop in apx. 2 T. sized dollops of mixture 4. brown both sides and let rest on paper towels until cool enough to serve

Garlic Mushrooms
2 T. olive oil 2 T. chopped garlic 1 1/2 T. flour 1 c. veggie broth dash red pepper flakes	1 T. lemon juice 1 lb crimini mushrooms 3 T white wine 1 T. chopped parsley salt & pepper
1. sauté mushrooms & garlic in 1 T oil until garlic is tender ~2 min 2. remove mushrooms 3. add remaining oil and stir in flour. Return to heat and cook on low for 2 min 4. slowly add broth, flakes, parsley, lemon juice, and wine 5. add mushrooms & simmer ~15 min.

Aioli Potato Salad
4 cloves garlic 2 egg yolks 1/8 t. salt 1/2 c. olive oil 1/2 c. safflour oil	1/2 t. cold water 1 t. lemon juice 2 lbs. potatoes bunch scallions, chopped
Cube potatoes and boil until tender; drain and set asside. Press garlic and beat in egg yolks and salt. Add oil slowly while beating, then the water and lemon juice while still beating. Emulsion should be thick. Mix with potatoes and chopped scallions.

Grilled Shrimp
1/4 c. lemon juice 1/4 c. safflour oil 1 t. salt	1 t. paprika 1/4 c. minced shallots 2 lbs. uncooked shrimp
Combine and refridgerate for 1+ hours. skewer and grill.