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"Last night&amp;#039;s episode saw Michael cooking for food snobs on New York City food carts. I loved it! Though he was only required to make 10 hors d&amp;#039;oeuvres, he somehow produced 13 delicious little snacks. Unfortunately, Food Network can&amp;#039;t share all of them with us, but keep reading to see three of Michael&amp;#039;s best concoctions from this challenge. Spanikopita 2 tablespoons olive oil 1 tablespoon minced garlic 1 tablespoon minced shallot 1 cup cleaned and diced chanterelle mushrooms 2 cups cleaned spinach 4 ounces goat cheese Salt 4 sheets phyllo dough 6 ounces melted whole butter Preheat oven to 480 degrees F. Heat a large saut\u00E9 pan over medium heat. Add olive oil and heat. Add garlic, shallot and mushrooms and cook for 4 minutes. Add spinach and cook until spinach is very tender, roughly 6 minutes. Fold in the goat cheese, season with salt, to taste, and let cool. Lay out phyllo dough, butter liberally and fold into fourths. Butter again. Divide mushroom and spinach mix into 4 equal parts on the phyllo. Fold into triangles buttering between each fold. Bake for 8 minutes or until golden brown. Prep Time: 20 min Cook Time: 18 min Level: Intermediate Serves: 4 servings Watermelon and Haloumi 1 teaspoon shallot minced 1 teaspoon minced garlic Salt 2 ounces red wine vinegar 1 tablespoon honey 4 ounces plus 1 tablespoon extra-virgin olive oil 1 tablespoon toasted sliced almonds 1 tablespoon chopped mint 4 (1-ounce) slices watermelon 4 (1-ounce) slices haloumi Place shallots and garlic in mixing bowl and add a pinch of salt. Add vinegar and honey and whisk. Slowly whisk in 4 ounces oil. Fold in the almonds and mint. Pour over melon and let marinate for 1 hour. Heat a medium skillet over a medium heat and add 1 tablespoon of oil. Sear haloumi for 1 minute per side. Remove from pan, top with marinated watermelon and serve. Prep Time: 15 min Inactive Prep Time: 1 hr 0 min Cook Time: 2 min Level: Easy Serves: 4 servings Yellowtail Ceviche 8 ounces yellowtail, medium diced 1 tablespoon diced red pepper 1 diced yellow pepper 1 tablespoon chopped cilantro leaves 1 jalapeno, minced 2 limes, juiced 1 tablespoon coconut milk 1 shallot, minced 1/2 cucumber, hollowed into 4 serving cups Mix all ingredients except for cucumber and let marinate for 10 minutes. Divide evenly into the 4 cucumber cups and serve. Prep Time: 20 min Inactive Prep Time: 10 min Level: Intermediate Serves: 4 servings All recipes are courtesy of Michael Symon and the Food Network, all rights reserved. "^^<http://www.w3.org/2001/XMLSchema#string>
<http://www.delish.com/restaurants/a23625/recipes-for-food-snobs/>