Govind Armstrong's New Year's Eve Goodies

Chef's Fancy Finger Foods Won't Put A Strain On Your Wallet

(CBS)  Chef Govind Armstrong's signature style is packing a lot of flavor into "small bites." Fancy finger food is his specialty, which makes him the perfect chef to develop a New Year's Eve party menu. And here's some good news: you don't have to spend a lot of money to serve very sophisticated flavors.

About the chef: When Armstrong's "Table 8" opened in L.A. in late 2003, Bon Appetit magazine wrote: "It is hard to find a restaurant where the scene is hot, the chef is hotter, and the food is actually worth the hype. Table 8 is just such a place, thanks to the talents of executive chef and co-owner Govind Armstrong."

There is now a "Table 8" in Miami too, and one set to open this winter in New York.

Chef Armstrong began his career at 13, when he convinced Wolfgang Puck to let him work in the Spago kitchen in West Hollywood. He went on to work at several well-known L.A. restaurants. He attended college in San Francisco and then moved to Europe to hone his skills. After putting in a few more years in L.A. kitchens, he opened his own restaurant, "Table 8," named after the table where he met with investors to discuss the new place. Last year, Armstrong published his first cookbook called "Small Bites, Big Nights," which features his signature style of small plates and "lounge" dining.

The menu:
Fried Olives Stuffed with Lamb Sausage
Grilled Shrimp with Black Eyed Peas
Shooter of Sunchoke and Pear Soup with Blue Cheese Crouton
Grilled Cheese with Pulled Short Rib and Red Onion Marmalade
Warm Winter Greens with Sweet Gorgonzola and Quince
Prosecco & Pomegranate Cocktail

RECIPES

Grilled Shrimp with Black Eye Peas and Shaved Radish Salad
Serves 8

Shrimp
1/2 pound cleaned Gulf shrimp
2 Tablespoon olive oil
3 sprigs fresh thyme leaves
1 teaspoon crushed garlic
Zest of one-half of a lemon

Black Eyed Peas
1/2 cup olive oil
2 garlic cloves (thinly sliced)
1 dried chile pod
1 small branch rosemary
1 sage sprig
1 cup cooked black eyed peas
One-quarter cup water
Juice of one-half of a lemon

Radish Salad
1 bunch French breakfast radishes thinly sliced on a mandolin and julienne
1 Tablespoon parsley chiffonade
2 teaspoon chopped chive
2 Minced Shallot
1 Tablespoon red wine vinegar
1 Tablespoon olive oil

1 Crusty baguette sliced one-quarter inch thick brushed with olive oil and toasted.

For the shrimp, marinate with the listed items for 30 minutes. Heat a grill pan over a medium high heat. Cook the shrimp for one minute on each side and allow to cool. Split the shrimp lengthwise and set aside.

To cook the peas, heat a medium sauce pan over a medium heat, add the olive oil and toast the garlic until golden. Add the chili pod and herbs with caution as they may splatter, cook for 10 seconds, just enough time to season the oil. Stir in the beans, cook for 5 minutes then add the water cook for another 5 minutes then reduce the heat to low and cook for 20 minutes. Once the peas begin to break down and are completely soft and creamy, turn off the heat, lightly mash with a potato masher. Season with salt, pepper, the lemon juice and set aside.

Toss all the ingredients for the radish salad in a bowl, season with salt and pepper and keep chilled.

Smear a toast point with the black eyed peas, add a grilled shrimp garnish with a pinch of radish and serve.

More recipes on Page 2