Valentine's Romantic Tapas for two on FOX DC

To view my three cooking segments from Feb. 8th live shoot with FOX DC go to

Recipes include Sassy Cheese truffles, Prosciutto Sage wrapped Potatoes, Very Sherry Shrimp and Rosewater Panna Cotta.

Sassy Cheese Truffles
12 oz. soft goat cheese
4 oz. soft Mascarpone (or cream cheese)
2 scallions, thinly sliced, from white to green
8 walnut halves, finely crumbled
Freshly ground pepper to taste
Topping ideas:
4 tbsp. minced chive
2 tbsp. paprika
4 tbsp. crumbled pistachios
4 tbsp. toasted black and white sesame seeds

1. In a small bowl add the goat cheese, Mascarpone, scallions, walnuts and pepper. Combine well. Take about a teaspoon of the cheese mixture and roll into a ball (truffle). When all of the cheese has been used, chill the cheese truffles for about an hour.

2. In the meantime, prepare the topping. Place each topping in small individual plates.

3. Insert a toothpick in the center of each cheese truffle and roll with your favorite topping. Coat all the truffles with the various toppings and serve on a Tapas plate.

Almond Potato Kisses
12 new small potatoes, unpeeled
12 slices fresh sage leaves
6 slices prosciutto, cut in half, lengthwise
Salt and pepper to taste
2 tbsp. olive oil
Almond dipping sauce:
2/3 cups blanched almonds
1 garlic clove
3 tbsp. extra virgin olive oil
1 tbsp. lemon juice
1 tbsp. dry sherry
2 tbsp. warm water
1 tbsp. Italian parsley, chopped
Salt and pepper to taste

1. To prepare the potatoes: Place the potatoes in a steamer or boil in hot salted water until tender. Remove and let cool slightly.

2. Pour the olive oil into a large sauté pan. Wrap each potato with a sage leaf and a slice or prosciutto. Continue this process until you have wrapped all of the potatoes. Place the potatoes on the hot oil and cook on medium heat until the prosciutto is crispy turning only once. Transfer the potatoes to a warm serving dish.

3. To prepare the almond sauce: Place the almonds and garlic in a food processor and process to form a puree. With the motor still running, gradually add the olive oil, lemon juice, sherry, and water to form a smooth paste. Stir in the parsley and season to taste with salt and pepper. Transfer to a serving bowl ready to serve.

Very Sherry Shrimp
2 tbsp. extra virgin olive oil
2 cloves garlic, finely sliced
1 small chili pepper, remove the seeds or 1 tsp red pepper flakes
1 lb. extra large uncooked shrimp, tails on
Juice 1 lemon
2 tbsp. dry sherry
1 tsp. paprika
Salt and pepper to taste
2 tbsp. Italian parsley

1. In a sauté pan add the olive oil. On medium heat, add the garlic, red pepper flakes and sauté for about 1-2 minutes.

2. Raise the heat to medium-high and add the shrimp, red pepper flakes, lemon juice, sherry, and paprika. Stir well, then sauté, tossing briskly for about 3-5 minutes (depending on size of shrimp) until the shrimp turn pink.

3. Season to taste with salt and freshly ground black pepper and sprinkle with parsley. Serve hot.


  1. where are the recipes?

  2. They are on the site... I will also put them on this blog soon