Chef Joey Altman created this tapas menu especially for Pottery Barn. These sophisticated recipes are meant to be traditional and authentic in ingredients, preparation and method, made just like in their countries of origin. We encourage you to spend the time getting to know the food. Though not always quick, the results are truly delicious.
Miso Marinated Salmon with Cucumber–Scallion–Ginger "Slaw"
This dish is perfect served in bite–sized portions in the spoon platter of our Hammered Metal Collection. Makes 16 hors d'oeuvres.
- 1 pound salmon boneless filets cut into 16 1 oz. pieces
- ½ cup warm water
- ½ cup sugar
- 3 ounces yellow miso paste
- 2 tablespoons cup Mirin (sweet rice cooking wine)
- 2 tablespoons Sake
- 1 English Cucumber, peeled, halved and cut into thin half moons
- 2 scallions, cut very thin on a bias
- ¼ cup pickled ginger, cut in very thin strips
- Sesame Dressing
- 2 tablespoons light soy sauce
- 1 tablespoon rice wine vinegar
- 1 tablespoon freshly squeezed lime juice (about 2–3 limes)
- 1 teaspoon sugar
- 1 tablespoon sesame seeds, lightly toasted
- 1 tablespoon shallot, minced
- 1 tablespoon ginger, minced
- 2 tablespoons sesame oil
- Whisk together in a bowl
Combine the sugar and water in a small pan and just bring to a boil. Cool and stir in the miso, Mirin and sake. In a mixing bowl combine the salmon and miso glaze, and marinate overnight or for at least four hours.
To make the salad, combine cucumbers, scallions, ginger and sesame dressing together and let macerate in the refrigerator for 15 minutes.
Once marinated, place the salmon on a baking pan and broil for 3–4 minutes until the surface becomes lightly browned and the fish is fully cooked. Place a piece of salmon in the center of each spoon with a small mound of the cucumber salad next to it and drizzle the remaining sesame vinaigrette around the salmon and serve.
Moroccan Spiced Lamb Stew with Dried Apricots and Chickpeas
This makes a large pot of stew that tastes even better as leftovers. Serve small portions as tastings. Use a spice grinder to grind the seeds for best flavor, texture and authenticity. For ease, use powdered versions.
- 1 pound boneless lamb shoulder, trimmed and cut into
- 1–inch cubes
- 2 teaspoons cumin seeds
- 2 teaspoons kosher salt, plus more to taste
- 2 teaspoons saffron threads
- 1 teaspoon hot paprika
- 1 teaspoon coriander seed
- ½ teaspoon cinnamon
- ½ teaspoon ground ginger
- ½ teaspoon turmeric
- ½ teaspoon whole allspice berries
- ¼ cup chopped mint leaves
- 3 tablespoons extra virgin olive oil
- 1 medium onion, diced (about 1 cup)
- 1 tablespoon minced garlic (about 2 medium cloves)
- 1 (15–ounce) can chickpeas, drained, or 1½ cups cooked chickpeas
- 1 (14–ounce) can diced tomatoes, with juice
- 2/3 cup dried apricots, cut in small pieces
- ¼ cup raisins
- 2 tablespoons harissa
- ½ cup whole–milk yogurt
- ¼ cup chopped cilantro
- 2 tablespoons minced red onion
- 2 teaspoons sumac or za'atar spice blend, optional
Put the lamb into a large glass bowl or baking pan. Use a spice grinder to grind the cumin, salt, saffron, paprika, coriander, cinnamon, ginger, turmeric, and allspice. Add the spice mixture and mint to the lamb, tossing to coat the meat evenly. Cover with plastic film and refrigerate for at least 1 hour or as long as overnight.
Heat the oil in a large (approximately 7–quart) Dutch oven or heavy oven–proof pot over medium heat. Add the onions and sauté until they have softened and turned transparent. Add the garlic and lamb, and cook, stirring often, until the meat is browned on all sides and any juices are reduced by about half. Stir in the chickpeas, tomatoes, apricots, raisins, harissa, and 2 cups water. Cover and adjust heat to simmer slowly, stirring occasionally, until the meat easily separates when coaxed with a fork, about 2 hours.
While the stew simmers, stir together the yogurt, ¼ cup of the cilantro, the red onion, and sumac to combine well. Cover and refrigerate until serving time.
To serve, ladle the stew in the spoons and drizzle with a little of the yogurt and sprinkle with the remaining chopped cilantro and mint. Serve any remaining the yogurt on the side.
Eggplant Caviar with Fried Garlic, Mint and Feta Cheese
This easy and flavorful spread uses slender Japanese eggplants that soften easily during cooking and have a delicate flavor. Serves 6–8.
- 6 Japanese eggplants
- 1 cup olive oil
- 1 cup thinly sliced red onions
- ½ cup thinly sliced garlic
- Salt and black pepper to taste
- ½ cup chopped fresh mint
- Juice of 3 lemons
- ½ cup crumbled feta cheese
- Spiced Pita Chips
- 1 package of wheat pita bread, cut into wedges
- ½ cup olive oil
- Salt, pepper and paprika to taste
Toss pita wedges in a bowl with the oil and spices until evenly coated. Lay out on a baking sheet and bake in 350º oven for 10 minutes.
Place whole eggplants on a grill on medium heat for 10 minutes per side or in a preheated 350º oven for 45 minutes or until soft. Remove from grill or oven, peel off skin and remove stem and chop finely. Place in a mixing bowl. In a heavy bottomed sauté pan on medium high heat cook the onions in olive oil until golden brown. Remove onions with a slotted spoon and add to the eggplant. Place the garlic in the hot oil and fry until crispy and then add those to the eggplant. Add mint and cheese. Stir well. Season mixture to taste with the lemon juice, salt and pepper. Serve with baked wheat pita chips.
Curry Chickpeas, Cauliflower and Raisins
Fresh mint adds the perfect touch of freshness to this healthy dish that has just a touch of sweetness.
- 3 tablespoons butter
- 1 red onion, peeled, halved and sliced julienne
- 1 heaping tablespoon curry powder
- 1 tablespoon chopped garlic
- 1 head cauliflower, cored and cut into small pieces
- 1 14–oz. can chickpeas, drained
- ¼ cup pine nuts
- ½ cup raisins, soaked in ½ cup water for at least 10 minutes
- Juice of 1 lemon
- ¼ cup chopped fresh mint
- Salt and pepper to taste
Preheat oven to 400ºF. Melt butter in a large oven-proof skillet on medium–high heat. Add the onions and curry powder, and cook until lightly browned, about 5–8 minutes stirring frequently. Stir in the garlic, cauliflower, chickpeas and pine nuts. Season with salt and pepper and place the pan in the oven and roast for 15 minutes. Return the pan to the stove, be sure to use a dry kitchen towel or oven mitt because the handle will be very hot, turn the burner to medium heat and add the raisins with the soaking liquid and lemon juice. Stir and cook until the liquid just about dries out. Add the fresh mint and serve.
Sweet Shrimp Ceviche with Roasted Tomato, Tequila and Lime
Spanish–speaking countries have their own versions of ceviche, raw seafood "cooked" in citrus. This recipe adds tequila for a delicious kick. As with any ceviche, get the freshest seafood possible.
- 6 roma tomatoes
- 1 medium red onion, peeled and sliced in ¼" rings
- 1 cups fresh squeezed lime juice
- 1 pound of fresh rock shrimp
- 1 chipotles with a bit of the adobo marinade
- 1 Fresno or jalapenos chilies, seeded and minced
- ½ cup diced fresh mango
- 1 avocado, diced
- ¼ cup of cilantro, stemmed and minced
- 2 shots tequila
- Salt and pepper to taste
Roast four of the tomatoes and onion rings on the grill until well charred. Place the rock shrimp in the lime juice and allow them to marinate for at least 15 minutes. Cut the remaining two tomatoes in half, scoop out the seeds, reserving for later, and dice the tomatoes. Puree the roasted tomatoes with the chipotles and scooped out seeds in a blender and strain through the fine mesh hand strainer into a bowl. Dice the grilled onions and add to the tomato puree. Add the minced chilies, diced mango, avocado and cilantro. Stir in the marinated shrimp and tequila. Season to taste with salt and pepper.
Red Curry Seafood Clay Pot
Coconut milk gives a rich, silky texture to the briny liquor of black mussels. This makes a great finger food with a sauce that's easily slurped down with the mussel shells.
- 2 pound fresh black mussels
- 1 tablespoon vegetable oil
- 1 cup thinly sliced red onion
- 2 stalks lemongrass, trimmed to about 4"–5" from the base, lightly pounded and sliced in ½ on a bias
- 1 heaping tablespoon Thai red curry paste
- 1 14–ounce can Thai unsweetened coconut milk
- 4 kaffir lime leaves
- 1 teaspoon salt
- 1 tablespoon fish sauce
- Juice of 2 limes
- 2 Roma tomatoes, halved, seeded and diced
- 1 cup Thai basil leaves, roughly torn (you can substitute any variety of basil)
- ½ cup cilantro sprigs
Pour oil in a large heavy bottomed pot over medium heat, add onions, stir well and cook for a few minutes until onions are tender. Add curry paste and mussels and cook for another few minutes. Add coconut milk and Kaffir lime leaves, and stir to mix thoroughly. Cover and simmer until the mussels open. Using tongs transfer the mussels to a pan and when they are cool enough to handle remove the mussels and place them in a bowl. When you are ready to serve, reheat the coconut milk mixture to a boil and stir in the fish sauce, lime juice and tomatoes and return the mussels. Fold in the basil leaves.
To serve, place a couple of mussels in each spoon with some sauce and garnish with a cilantro leaf. Serve the remaining sauce over some of Jasmin rice garnished with cilantro and basil.