How To make Cucumber Stuffed with Roquefort and Hazelnuts

House Capuchin Feast Menu with pictures

Anja Javornica aka Snihova describes and explains the House Capuchin Feast Menus with accompanying photos of dishes and information on how many are prepared with some history of the foods involved.

Tapas Ceviche & Guacamole

This is a quick walk through on how to make the recipe below for scallop ceviche and guacamole tapas served in endive.

Scallop Ceviche served in Endive

Ingredients:
1 lb. scallops, cut into small squares (minced) (can be fresh or thawed from frozen scallops)
1 tsp. grated lemon zest
1/2 cup lemon juice (about 2 juicy lemons)
2 Tablespoons white vinegar
4 to 6 good dashes hot sauce (depending on personal taste)
¼ cup olive oil
1 diced cucumber (1/4-inch pieces) (from a peeled and seeded cucumber)
20+ cherry tomatoes, sliced into 3-5 slices (thinly)
1 medium red onion, chopped small
½ cup coarsely chopped fresh cilantro leaves
¼ cup coarsely chopped fresh mint leaves
1 jalapeno chile, seeded and minced (take out seeds unless you like spicy)
1 large clove garlic, minced
1-1 1/2 tsp. mineral salt
Freshly ground black pepper, to taste
4-6 heads of endive

Directions:
Zest the lemons making sure that you don't get the white part of the lemon. Juice the lemons (straining them and making sure that there are no seeds). Pat the scallops dry using paper towels. Cut scallops (start by slicing the scallop then cut into pieces) and put them in large bowl. Add lemon juice, lemon zest, vinegar, hot sauce and olive oil to the scallops. Stir to combine. Wash your cutting board and knife and make sure to dry both thoroughly.

Chop and add the rest of the ingredients and add them to the bowl (except for the endive). Stir as you chop and add ingredients. Make sure that you cut the rest of the ingredients to mimic the size of the scallop squares. As an extra tip: work dry to wet, meaning do the tomatoes last.

Stir to combine all ingredients and add seasoning to taste. Cover with plastic wrap and let sit for about 30-60 minutes or until the scallops have turned completely white (when done, they lose their opaque color on the outside, however, they can be eaten a little more or less done); stir occasionally during this step and make sure that the scallops are covered with liquid at all times.

While waiting, remove the leaves from the endive by cutting off the end and separating each leaf out. You may need to cut the end off the endive more than once as you start to remove the leaves and get stuck.

When the ceviche is done, stir once more, drain off some of the liquid and place a spoonful on each leaf. Decorate with micro greens or cilantro. Arrange on a platter and serve.

Chef tip: This dish will taste great a day or two later as well, so it's a good make-ahead dish.

Chef tip: Instead or in addition to scallop, this dish works with octopus, shrimp, salmon and various white fish (like red snapper). Just use 1 lb as the guide.

Guacamole served in Endive

Ingredients:
6 ripe avocados
1 diced cucumber (1/4-inch pieces) (from a peeled and seeded cucumber)
20 cherry tomatoes, sliced into 3-5 slices (thinly)
1 medium red onion, chopped small
½ cup coarsely chopped fresh cilantro leaves
¼ cup chopped fresh mint leaves (chop this small, make sure not to use stems)
1 jalapeno chile, seeded and minced (take out seeds unless you like spicy)
1 large clove garlic, minced
1/2 cup lemon juice (about 2 lemons)-- may need less if avocados are creamy
1/8 cup olive oil
2 Tablespoons white vinegar
1-1/2 tsp. mineral salt
Freshly ground black pepper, to taste
4-6 dashes hot sauce (to your liking)
4-6 heads of endive

Directions:
Cut the avocados in half, remove pits. With a spoon, scoop out the avocado meat into large bowl and gently mash with a fork. Add remaining ingredients to the bowl (except the endive). Stir to combine. Adjust seasoning and liquid to taste. Let sit for about 20-30 minutes at room temperature.

While waiting, remove the leaves from the endive by cutting off the end and separating each leaf out. You may need to cut the end off the endive again as you get further into the heart of the endive.

When the guacamole is done, place a spoonful on each leaf. Decorate with cilantro or micro greens. Arrange on a platter and serve.

Chef tip: Don't like mint or cilantro? Use parsley or chopped green onions instead.