Ingredients (per 25 people):
17 oz fresh shrimp
17 oz fresh scallop
17 oz house cured salmon

Radish sprouts (4 oz will make 100 hors de oeuvres)
4 teaspoons Creole Seafood Seasoning

½ bunch minced chive
Lemon Aioli
Water crackers
Safflower Oil

Directions:
Peel and devein shrimp. Clean scallops. Trim any non-flesh off salmon. Lightly salt and puree 70% of scallops and shrimp together. Coarsely chop remaining shrimp and scallops. Finely chop salmon. Mix all chopped ingredients with creole seafood seasoning and chive. Fold chopped mixture in with pureed scallops and shrimp. Put pot of water on oven and turn flame on high. Place in pastry bag. Lay plastic wrap flat along table. Cut pastry bag accordingly to desired size of sausage. Squeeze out mixture leaving at least six inches of space on each end and about one and a half times the diameter of the sausage from the edge of the plastic. Carefully roll plastic around mixture forming your roll while holding ends or plastic taught. Poke any air holes out with knife while rolling. Twist ends and tie on one side. Roll into links of desired length. Tie the other end. Water in pot should be boiling at this point. Bring down heat to medium high and lower sausage links into pot. Boil 5 – 10 minutes depending on size. Remove from water and cool to room temp. Once the sausage has cooled, remove plastic wrap and sautee links on pan with butter or safflower oil until golden brown. Slice links into ¼ inch slices. Serve on water cracker with lemon aioli and pinch of radish sprouts.

This dish has been a crowd favorite to go along with the rest of our organic catering menu.  Each time we make it it is a bit different depending on what local sustainable seafood is available.

We catered a 40th Birthday brunch in Encino on September 19th. The food was fantastic, but of course the Organic Flourless Chocolate Tart stood out the most. Here is the recipe, and don’t forget to buy organic and local ingredients!  We make sure to use fair trade organic chocolate as well as other local organic ingredients.

For the Tart Shell:
1.5 cups pine nuts
1.5 cups preserve figs (whole)
1 cup dates
2 eggs

For the Chocolate Filling:
8oz. bittersweet chocolate
1.5 sticks butter
1 cup sugar
4 eggs
Whole nutmeg
Unsweetened cocoa powder
1 basket raspberries

Pre-heat the oven to 350 degrees. Place 1 cup fig, 1/2 cup pine nuts, and 1/2 cup dates in Cuisinart and blend well. Add eggs and mix until incorporated. Rough chop remaining ingredients and fold into the blend. Spread mixture into a 10”x 1” ring mold. Cut 14” circle out of foil, brush with vegetable oil, and use to press mixture evenly throughout mold. Then fill with pie weights or dry beans and place on a ½ sheet pan or cookie sheet. Place in the oven on the middle rack for 30 minutes.

While the tart shell is in the oven place the chocolate and the butter into a stainless steel bowl and place over pot of simmering water to create a double boiler for 12-15 minutes. If steam begins to escape sides turn down the temperature. Remove bowl from steam and mix chocolate and butter. Add sugar to mixture and mix well. Lightly whisk eggs and ¼ teaspoon grated nutmeg and then add to chocolate until well incorporated. Bake for 35 minutes. Remove from the oven and let cool to room temperature before placing into the refrigerator. Let the tart cool completely for at least 6 hours or overnight. Remove from the refrigerator, place raspberries around the rim of the tart, sprinkle with unsweetened cocoa powder and serve.

This is one of our most popular desserts because it is so rich yet healthy and delicious all at the same time.  Try out the recipe yourself or call us to cater your green event and we will bring the flourless chocolate tart for dessert.