Live to Eat Wine to Drink Love to Cook

CHAPTER I
SMALL PLATES- A WORLD TOUR
Tail Wagging Tapas from Spain 

BAKED SPICY FETA CHEESE
SEARED AHI TUNA WITH OLIVE TAPENADE
MUSHROOM CRUSTED LAMB LOIN
SPINACH FETA PHYLLO
Serves: 8-10

Grocery List For:
Tail Wagging Tapas from Spain
Dairy
Feta Block
Butter
Eggs
Ricotta Cheese

Seafood and Meats
Ahi Tuna Steaks
Rack of Lamb

Freezer   
Frozen Spinach Chopped
Frozen Phyllo Dough

Seasonings and Spices
Whole Black Pepper
Kosher Salt
Dry Oregano
Crushed Red Pepper Flakes
EVOO
Sherry Vinegar

Fresh Produce
Whole Fresh Lemons
Whole Garlic
Shitake Mushrooms
Onions

Prep List For:
Tail Wagging Tapas from Spain

Day before Party:
1.  Olive Tepanade- Complete recipe- Cover and refrigerate
2.  Mushroom Crust for Lamb- Clean and Trim Rack- Prepare Mushroom 
     Crust- Cover at room temperature
3.  Spinach Feta Pie- Prepare Ingredient- Cover and refrigerate

Day of Party:
1.  Spinach Feta Pie- Layer Ingredients- Bake and Serve
2.  Baked Spicy Feta- Cut Feta Block- Mix Spicy Marinade
3.  Wrap Lamb Loin and Bake
4.  Bake and Serve Spicy Feta
5.  Sauté Whole Mushrooms for Lamb
6.  Sear Tuna- Prepare Ahi Tuna Steaks- Sear and Serve