What I’m going to make first is an Aole. Aole is basically like a home made mayonnaise basically and it’s very easy and good. You can make this like make a batch of it. Either work it with rest of this I’m going to show you or you could keep it in he refrigerator for a few days and it will last. Start with the eggs, now the eggs are going to cook because I want to put a little bit of vinegar in there so like if you guys are nervous about raw eggs. The eggs chemically are cooked.

So a little bit of vinegar I’m going to throw some garlic in there and have fun with garlic, a clove of garlic and a little bit of Siracha which is like a—this is actually a chili oil but Siracha is like a garlic and chili paste, kind of a thick really spicy ketchup and you can get that pretty much anywhere now like they even have an advance and stuff and the Asian sections but I have the chili oil that works and I put the chili oil in a little bit of red pepper flake to kind of like kind of like kind of be the same thing.

So a little bit of salt too so I’m going to get that going and it’s a little bit too splashy. I got that kind of a little bit of olive oil in there. The general rule is like for each egg that you use in the mix, you should add like six to eight ounces of olive oil in a whole. Like this is called an emotion. So basically, the olive oil is suspended in beads and if you add too much then the eggs can’t hold that much oil and it breaks in it separates.

I just add this in a steady screen and you will get pick like mayonnaise So now we got out own little kind of homemade mayonnaise and this is really good it tastes little fresh and next thing I’m going to do I will get my pan heating up here. I’m going to just toast some bread.

Again like you can use older bread for this, we do a lot of this kind of things that the restaurant and this popular toppers in Spain. Toppers actually originated it because in Spain people would go after work to their favorite drinking establishments and they’ll have a glass of sherry or glass of wine and the proprietors would put a slice of bread on top of the people as wine glass or sherry glass to keep the flies up because the flies would fly in there and that the flies would run in your wine.

So what happen is people started putting this pieces of bread on top of the wine glasses and then all of the different little bar owners and tavern owners like started competing with one another like first they started with a piece of bread and they put like an olive on top for the people to munch out and then like they’d put like a piece of ham on top and then just got more and more ecstatic in through the years and now this little bars are basically like restaurants and in Spain they keep this big bowls on the bars so while you’re drinking you basically can nibble, sometimes its free, other times like they have a lot of different things in that like it was too thick on them.

So like you take the different toothpicks and you save your toothpicks and then they charge you by the toothpick so like if you had 20 toothpicks or like you don’t like whatever. We don’t leave food out on the bar here in America so we cook everything in the kitchen. So, what I’m going to do is just toast this up. I have this kind of all purpose oil that I use for a lot of stuff at the restaurant, it’s an olive oil of blend but you can use regular olive oil, extra virgin olive oil or any kind of olive oil. I put garlic in there and fresh herbs, salt and some lemon juice.

So I keep this and this is what I brush all the bread with and we use too cook within the stuff too but, this we going to toast up a bunch of this little bread guys. Crisp them up and they get a nice flavor from the olive oil and stuff too and then I want to just top them with all kind of different stuff like they did in probably started of in Spain.

I call this like toasts. So you could do like smoke salmon toast, you could do ham toast, you could do — I’m going to do today a surround on man shaker toast, a boquerone toast. Boquerones are Spanish white anchovies and again like this is another really versatile kind of idea, slash recipe that you can whatever you got at home like if you got some salami and butter at home you can just put that on here and they make just great little appetizers.

If you have company and people you just want to stop this snack on while you’re doing whatever you do, partying down. So these are going to get nice and crunchy and then will sladder that Aole on top and you could just like almost anything works you can like chop some olives and put them on top, you can use some tomatoes and make like for chef or kind of stuff. I brought stuff that you could pretty much find it and Traitor Joes or you kind of local more high in supermarket kind of places.

And the cool thing is you got your base as your toast and the garlic oil and your Aole and you can really do a lot of different things with it. So I just want to set up a punch of this little toast. First point will do you is the artichoke toast which is a very popular item on the menu at the firefly. I didn’t taste my Aole. You going to make sure taste everything you can just assume that its going to be okay specially in the restaurant.

I will just put some of this Aole on each one, if you see I’ll thick a cup like; it’s like just a mayonnaise you know. You start up with an egg and a liquid and you work a little magic. Put a little dab on each one. Another thing I kind of did, I told you before the consistency is very important to the restaurant and sometimes you can’t depend on having the product.

To your round and having the quality be good like for example artichokes are pretty seasonal and so what I do I have a lot of additions on the menu that these artichokes. I use this can artichokes like really good quality and imported can artichokes and they’re just as good as if you buy them for us.

In fact better and they’re easier to control, what I did is at the store is I marinated this with a little red pepper flake. Some lemon juice, some olive oil and some herbs, these are already cooked and quartered and we’re just going to lay a little artichoke wedge on each toast.

Another product that I use a lot at the restaurant is roasted red peppers, again like people when they—usually they associated like canned and jarred foods as inferior quality but, a lot of the European imported stuff is actually like better than those stuffs that you get its fresh and especially Spanish stuff.

Like to me like a lot of their canned tunas and their canned things like are they’re really good and this is definitely one of the things that I think is at least just good as doing it fresh yourself and you don’t have to worry about somebody screwing it up. I just take a little slice of red pepper and these are little bit sweeter, these Spanish peppers are a little sweeter than the peppers the bell peppers that we use here. These are tekil peppers which are like kind of thinner and longer. They’re not spicy like they’re a little bit sweeter.

So we got that here and these are a little artichoke toast.