Recipe:
Bay Scallop Ceviche
Serves 4
Ceviche
- 1 Lb Dry packed Bay Scallops
- 2 Each Large Meyer Lemons
- 1 Cup Lemon Juice
- 1 Each Red and Yellow Pepper Fine Diced
- 2 Each Oranges Zest Only
- 1 Each Jalapeno Pepper Fine Diced
- Sea Salt To Taste
- Tabasco To Taste
Garnish
- 2 Each Mediterranean Cucumbers Sliced Thin
- 1/4 Cup Lemon Juice
- 2 TB Brown Sugar
- 1 Pinch of Smoked Chili Flakes
- 1 Pinch of Sea Salt
- 12 Each Chervil Sprigs
- 1 Oz extra virgin Olive Oil
Directions:
Carefully cut just the ends off of the Meyer Lemons so they will stand on the plate.. Then cute them in half at an angle. Juice then reserve the (cups) for presentation. Cover Bay Scallops in Lemon Juice and Meyer Lemon Juice and refrigerate for 8 hours. Drain off juice and combine Bay Scallops with peppers, orange zest and jalapenos. Season to taste with sea salt and Tabasco. Combine Mediterranean cucumbers with Lemon Juice, Brown Sugar, Smoked Chili Flakes and Sea Salt. Arrange Mediterranean cucumbers around each plate leaving space for Lemon Cup in the center.. Put Bay Scallops in each Lemon Cup half and place in the middle of the cucumbers with some of the Bay Scallops spilling out onto the plate. Garnish with Chervil Sprigs. Drizzle with olive oil.
Orange Salad
Serves 4
- 4 each Valencia Oranges
- 1 bulb of Fennel with top
- 1/4 Cup Cured Black Olives pitted
- 8 each Spanish Cured Anchovies Fillets
- 2 TB Sherry Vinegar
- 1 TB Anise Liqueur (optional)
- 3 TB Fruity extra virgin Olive Oil
- Salt and Pepper to Taste
Directions:
Zest the oranges by taking only the orange part of the peel with a fine grater. Cut the ends off of the oranges and cut off all of the peel leaving no white pith. Cut each orange into 4 - 5 rounds discarding any seeds. Shave Fennel bulb reserving the leaves for garnish. Rough chop the olives. Combine orange zest with Sherry vinegar, Anise liqueur and whisk in olive oil for dressing.
In a bowl place orange wheels, shaved fennel and olives with the dressing. Toss an arrange on serving plates. Finish each salad with fennel leaves and Spanish anchovies. Season with salt and pepper to taste. Serve.
For more information, visit www.mundakacarmel.com
About Brandon Miller:
Mundaka, the new Spanish tapas restaurant and brainchild of restaurateur Gabe Georis, is set to open mid-March 2009. Georis named Brandon Miller, former Executive Chef and Partner of Stokes Restaurant and Bar, as the new Executive Chef at Mundaka.
The new 46-seat Spanish restaurant will open March 2009. Chef Miller has been in Spain developing an authentic menu sure to tantalize even the most discerning palate. From tapas to authentic Spanish main courses, Mundakas menu will have something for everyone. With its authentic menu, diverse Spanish wine selection and warm and comfortable Spanish interior design, Mundaka will make you feel as if you are on a European vacation.
The menu will feature daily selections of tapas such as Papas Bravas and main courses items including local fish, family style steak and variety of Spanish desserts. Prices will range from $3 - $6 for tapas and main course items will begin at $14. During the month of March, Chef Miller will partner with guest Chef and Food Stylist Amanda Laporte from Barcelona.
"We sent Chef Miller to Spain to create a menu full of authentic Basque flavors and to develop an authentic tapas selection," said Gabe Georis owner and creator of Mundaka. "Chef Miller and I both believe the art of good food is letting the menu items speak for themselves. Mundaka will be a reflection of our personal experiences with the lifestyle and food of Spain."
Mundaka is located at San Carlos between Ocean and 7th and is open daily for lunch from 11:00 a.m. - 3:00 p.m. and dinner from 5;00 p.m. - 10:00 p.m.. From 3:00 p.m. - 5:00 p.m. cold tapas and wine are available at the bar.
