Grilled Zucchini Bruschetta

Grilled Zucchini Bruschetta

When the coals are getting hot quickly grill the zucchini and begin getting ready for this easy vegetarian starter.

This is a wonderful hors d’oeuvre for a summer party or to enjoy with a simple gathering of friends.

For the Topping:

2 Ea   Cloves Garlic, Minced
1 T      Olive Oil
2 Ea   Tomatoes, Diced
2 T     Pine Nuts, Toasted
30 g   Brie Cheese, Rind Removed, Cubed
2 T     Parmigiana Cheese, Grated
10 Ea  Basil Leaves, Torn
TT      Sea Salt

In a sauté pan over medium high heat pour in olive oil, add  garlic stirring until just warmed,add diced tomatoes season with sea salt, stir, cook until just warmed through (less than a minute) add the pine nuts, mix, remove the pan from the heat, add brie, stir to combine, season with sea salt, place the warmed tomato mixture in a bowl, toss in the basil.

For the Zucchini:
2 Ea   Zucchini, Sliced on the bias one centimeter thick
1 t      Olive Oil
TT     Sea Salt

Heat up the grill, in a bowl toss zucchini with olive oil and sea salt, grill the zucchini on both sides until almost cooked through, remove the zucchini from the grill just before they are done, as they will continue to cook a bit even after they are removed from the heat and you want them to remain firm enough to hold the bruschetta topping.

For the Bruschetta:

Place the grilled zucchini on a serving tray and top with the tomato mixture. Sprinkle the grated Parmesan over the zucchini bruschetta and serve!

Wild Boar Tostadito

Wild Boar Tostadito
Pickled Jalepenos ~ Aged Manchego ~ King Oyster Mushrooms  ~ Pears
Won Ton Crisp



The flavors and textures that are brought to life within these bites are truly amazing. A robustly flavored wild boar and a delicate wonton crisp star together with avocado cream and the bright heat of a pickled jalepeno, and they work so magnificently with king oyster mushrooms and pears. A great tapa that can be easily adapted to any season.


For the Braised Wild Boar Shoulder:

For the Smoked Paprika Rub:
1 C Fennel Seeds, Ground
1/2 C Coriander Seeds, Toasted then Ground
1/2 C Mustard Seeds, Toasted then Ground
1 C Smoked PaprikaCombine all ingredients and set aside.
For the Braising Liquid:
¼ C Grapeseed Oil
1 ea Onion, diced
1 ea Carrot, Peeled and Diced
1 ea Celery Ribs
6 Ea Garlic Cloves
1 Ea Jalapeno
2 Ea Bay Leaves
2 Sprigs Fresh Parsley
2 Sprigs Cilantro
1 Sprig Fresh Thyme
¼ t Chile Flake
1 t Cracked Black Peppercorns
¼ C Tomato Paste
1 Bottle Red Wine
4 C Veal Stock
2 C Water
In a non reactive pot over medium high heat, add oil, and sweat onions, carrots, celery, garlic, and jalapeno, until translucent. Add bay leaves, parsley, cilantro, thyme, chile flake, black pepper, tomato paste and stir for 30 seconds. Add red wine and reduce by 1/3, add veal stock and water, simmer for 15 minutes. Set aside.

For the Braised Wild Boar:

2 Kilos Wild Boar Shoulder
1 C
Smoked Paprika Rub (From Above)
TT Sea Salt
1 piece Parchment Paper
Heat grill to medium high. Preheat oven to 325 degrees. Season boar with salt, and rub generously with the smoked paprika rib rub, until completely covered with the rub. Place on preheated grill and sear on both sides until deep golden brown. Transfer to a braising pan, and cover the boar shoulder with the braising liquid. Place parchment paper on top of liquid and cover braising pan. Place in preheated oven for approximately 2 ½ hours or until the boar pulls easily from the bones.. Remove from oven and allow boar to cool in liquid. When cool pull meat from the bone and chop into bite size pieces, set aside. Reserve liquid.

For the Tostadito Shells:12 Ea Won Ton Skins, Cut into
2 Inch Rings
Fryer Oil
TT Sea Salt
Heat the fryer oil to 265 Degrees. Place one wonton ring around the base of the small ladle. Place base of ladel in fryer and set the shell, remove the ladel from the shell and fill shell with oil, continue to crips.  When crisp and golden drain on paper towels, season with sea salt.

For the Avocado Cream:
1 Ea Avocados, medium sized
1/4 C Heavy Cream
1 Ea Lime, Juiced
To Taste Sea Salt
Pass avos through tamis, add cream and lime juice. Season with salt. The goal is to balance acid, fat, and salt.

For the Pickled Jalepeno:

8 C White Balsamic Vinegar
1 C Kosher Salt
1 C Sugar
14 Ea Garlic Cloves
1 Bnch Cilantro
1 T Coriander
1 T Black Peppercorn
8 Ea Bay Leaves
5 # Jalepenos, Sliced into Rings
8 C Ice
Combine all top ingredients, bring to a boil, pour brine over jalepenos allow to steep for 3 minutes, add ice, stir, and cool.

For the Wild Boar, King Oyster Mushrooms, and Pear Ragout:

6 Ea King Oyster Mushrooms, Cleaned and Sliced
1 T Shallots minced
1 t Garlic minced
1 t Fresh Thyme minced
1 t Fresh Rosemary minced
2 T Unsalted Butter
1 Cup Pears, Diced
1 Cup Braised Wild Boar Shoulder, Picked
TT Sea Salt
TT White PepperIn a medium sauté pan melt butter and brown. Add mushrooms, season with sea salt and white pepper and stir. When just cooked through, add shallots, garlic, thyme, and rosemary, stir to combine. Add pears and wild boar, heat through, serve when hot.

To Assemble:
3 T Avocado Cream
1 C Boar & Mushroom Pear Ragout
½ C Braising Liquid
6 Ea Won Ton Crisps
6 Ea Pickled Jalepeno
¼ C Manchego Cheese, Grated
¼ C Black Sesame Seeds
¼ C Micro Greens
Attractively spoon some avocado cream into the center of the tostadito shell, place some of the ragout on top, sprinkle with cheese, add a jalepeno slice, sprinkle with black seeame seeds, garnish with micro greens, and serve.