"Recipes from the Chef's Kitchen"

Jaleo
Topas and Bar

(Bethesda Location)
7271 Woodmont Ave.
Bethesda, Md. 20814
301-913-0003

Chris Swanson - Executive Chef

Ingredients:
(Yield 1 portion)
1)   5 Leaves Belgian Endives - trimmed
2)   2 Oranges - peeled and sectioned
3)   2 tbs. Toasted Almonds
4)   2 oz. fresh Goat Cheese
5)   1 tsp. chopped Chives
6)   1 1/2 to 2 oz. Garlic Dressing (garlic cloves, extra virgin olive oil,
        shallots, sherry vinegar, kosher salt)

Preparation:
1)   Cut out the root end of the endive so the leaves will come off easily.
2)   Soak them in cold water with a touch of lemon juice to slow oxidation.
       Drain after 10 minutes.
3)   Peel the orange with a sharp knife removing the entire rind and pith.
       Now section the orange using the membrane as a guide.
4)   In a small pot, heat the olive oil with garlic cloves.  When the garlic is
       golden, remove from heat and wait until it cools to room temperature.
       Next blend the oil and garlic until it forms a paste; add chopped shallots
       and sherry vinegar.  Pour into a bowl and add more oil...whisking by
       hand.  This should be a split dressing.
5)   Now put the leaves on a plate.  Place orange segments in the leaves and
       add the goat cheese in little balls or crumbs.  Next dress the plate with
       the garlic dressing and top with toasted almonds and chives.

Ingredients:
(Yield 1 portion)
1)   3 cloves Garlic - sliced across the grain
2)   7 peeled Shrimp - 31/35 (size)
3)   2 oz. Extra Virgin Olive Oil
4)   1 dried Orbol (cayenne) Pepper with Seeds
5)   1 tsp. fresh Lemon Juice
6)   1 tbs. Brandy
7)   1 pinch Kosher Salt
8)   1 pinch chopped Parsley

Preparation:
1)   Peel the shrimp and set aside.  You do not have to de-vein them if they
       are small.
2)   Peel the garlic cloves and slice across the grain into little circles.
3)   In a saute pan...heat the olive oil and add the garlic and Orbel Pepper.
       Watch carefully because the garlic and burn quickly.
4)   When the garlic is golden...add the shrimp and salt.  Once they are halfway
       cooked, turn them oven and splash the lemon juice and brandy in the pan.
5)   Once the shrimp are plated, top with chopped parsley.

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