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Recipes provided by Taher Inc. and their restaurants.

FIRST COURSE: Yield 4
Warm Stuffed Piquillo Peppers with Olive Tapenade

8 Piquillo Peppers drained
4 oz. Plain Cream Cheese
4 oz. Chevre
.5 oz. Basil shredded fresh
Kosher Salt to taste
Black Pepper to taste

2 oz. Pitted Good Green Olives
1 Anchovy
1 Garlic Clove
.5 oz. Extra Virgin Olive Oil
.5 oz. Capers drained

Method:
Mix cream cheese and chevre in bowl or food processor add chopped basil and salt and pepper.
Stuff peppers with cheese filling and place on sprayed sheet tray cook at 400 for approx 8-10 minutes or until hot.

Place olives, anchovy and garlic in food processor while machine is running add olive oil until smooth paste is formed. Set aside and add drained capers, serve tapenade over peppers and serve immediately.

SECOND COURSE: Yield 4
Marinated Grilled Pork Tenderloin, Grape tomato relish, grilled Asparagus

1 Pork Tenderloin cleaned and trimmed
2 oz. Olive Oil
2 Garlic Cloves
.25 Fresh Italian Parsely
.25 oz. Fresh Thyme chopped
.25 oz. Fresh Rosemary chopped

.75 Pint Grape Tomatoes
3 oz. Pitted Kalamata Olives
3 Cloves Roasted Garlic
1 Shallot thinly sliced

1 Bunch Asparagus
1 Tbsp. Olive Oil
Kosher Salt to taste
Black Pepper to taste

Method:
Place olive oil and chopped herbs and garlic cloves in pan set pork in same pan and mix well, let marinate overnight or at least 2 hours.

Turn on either grill or grill pan on high heat until grill is smoking hot. Drain pork well removing any excess oil and place meat on hottest part of grill. At this point you want to turn the meat 45 degrees after approx 5minutes, then cook for approx 5more minutes. Now flip meat over and do the same thing with turns approx 5 min. apart, meat should reach internal temp of 140 which is a perfect medium. When meat is fully cooked set aside to rest.

Place saute pan on stove and wait until pan smokes add 2 tbsp. olive oil then add tomatoes when tomatoes pop add rest of ingredients and turn down to medium low heat 2-3 more minutes.

Cut off Bottom part of asparagus just above rubber band. Toss in olive oil and salt and pepper and roll around on hot grill 2-3 minutes until golden brown but not black.

Slice Pork and shingle on plate top with tomato relish and garnish with grilled asparagus. Serve immediately.

THIRD COURSE: Yield 4
Fruited Poundcake with Lime Cream Topping

.5 Pineapple
.5 Cantelope
1 Pint Strawberries

1 Cup Heavy Cream
1 Cup Vanilla Yogurt
1 Lime [juice and zest]

8 Slices Poundcake [freezer section]

Method:
In bowl add chopped pineapple and sliced strawberries and chopped cantelope.

In seperate bowl mix yogurt and cream and juice and minced zest of lime.

Place sliced poundcake on plate top with chopped fruit and lime cream.
Serve immediately