"Recipes from the Chef's Kitchen"

Jaleo

7271 Woodmont Ave.
Bethesda, Md. 20814
1-301-913-0003

Chef Wayne Combs

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Tapas- Spinach with Raisins,
Pinenuts, and Apples

Ingredients:
1)   1 lb. destemmed Spinach
2)   2 tbs. chopped Shallots
3)   3 tbs. Raisins
4)   3 tbs. Pinenuts
5)   3 tbs. Apples (peeled, cored, and diced)
6)   1/4 cup Olive Oil
7)   Salt to taste

Preparation:
1)   Heat oil in pan on high.
2)   When hot, add shallots.
3)   When slightly brown, add raisins, pinenuts, and
       apples.
4)   When raisins are slightly plump, add spinach and
       salt.
5)   Saute until slightly wilted.

Tapas-Shrimp with Garlic
served in Earthenware Dish

Preparation:
1)   Heat oil in pan on high.
2)   Add garlic and brown.
3)   Add chiles, shrimp and salt...saute briefly.
4)   Add brandy and parsley, cook 10 seconds more.

Tapas-Wild Mushrooms with
Idiazabal Cheese

Ingredients:
1)   1 1/2 cups of a variety of Wild Mushrooms
2)   1 Scallion - chopped
3)   2 tbs. Veal Demi Glaze
4)   1 tsp. Olive Oil
5)   A small amount of Idiazabal Cheese

Preparation:
1)   Put olive oil in hot pan and add the
       scallion.
2)   Saute.
3)   Put in the wild mushrooms and heat for
       a few minutes.
4)   Add the veal demi glaze and the Idiazabal
       cheese.