step 1
For the chicken pepper walnut tarts with crispy skin: Preheat the oven to 375℉ / 190℃.
step 2
In a cast iron skillet, over medium heat, add the Extra-Virgin Olive Oil (2 Tbsp). Season the Boneless, Skin-On Chicken Thighs (2) with Kosher Salt (1/2 tsp) and Ground Black Pepper (1/4 tsp). When the oil is shimmering and near smoking, add in the chicken thighs, skin side down. Brown until golden brown and crispy, about 5-6 minutes per side. Remove and set aside.
step 3
In the same cast iron pan, add the Unsalted Butter (1 Tbsp), Red Onion (1/2 cup), Poblano Pepper (1/3 cup), Green Bell Pepper (1/2 cup), Garlic Powder (1 tsp), Paprika (1 tsp), and Ground Cumin (1/2 tsp). Cook until the vegetables start to soften, about 3-4 minutes. Add the Unsalted Chicken Stock (1/3 cup) and let the liquid reduce and concentrate in flavor, about 2 minutes. Deglaze the pan with the White Wine (4 Tbsp) and let the liquid reduce almost completely, about 2-3 minutes. Transfer veggies to a bowl and set aside.
step 4
Cut the rested chicken thighs into small 1/2 inch pieces. Combine the chicken with the veggies, set aside to cool.
step 5
Lightly dust All-Purpose Flour (as needed) the sheet of Puff Pastry (1 sheet) on both sides. Roll the sheet into a ⅛-inch (3mm) thick square that is 10x10-inches (25x25cm). Cut the large square into 4 smaller squares that are 5x5-inches (13x13cm). Then cut each square diagonally into 2 triangles. You will end up with 8 triangles. Place the triangles on a parchment lined baking sheet, leaving about 1-inch (2.5cm) space in between each.
step 6
In a bowl, whisk the Large Egg (1) and brush a ½-inch (12mm) border on each triangle. Divide the cooled chicken mixture in the center of each triangle. Bake in the preheated oven until the puff pastry is golden brown in color, about 13 minutes. Transfer to a plate and drizzle with reserved warmed harissa butter from the baked oyster recipe.
step 7
For the oysters with harissa butter: While the puff pastry bakes, shuck the Oysters (8), keeping the meat and juice in the bottom cupped shell. Set aside.
step 8
In a small pan over medium-low heat, add the Unsalted Butter (1/2 cup) and melt. Whisk in the Harissa Paste (2 Tbsp), Garlic Powder (1/2 tsp), Kosher Salt (1/2 tsp), Ground Black Pepper (1/4 tsp), and chopped Hot Cherry Peppers (4 Tbsp). Cook for 2-3 minutes to allow the spices to bloom. Stir in the Lime (1/2 tsp) zest and Lime Juice (1 Tbsp) and then remove from heat. Taste and adjust seasoning to desired levels.
step 9
When ready to bake the oysters, preheat the oven to 400℉ / 205℃. Place rings of rolled aluminum foil on a baking sheet, nestle the oysters into the rings so that they are level and retain their juice. Using a spoon, add 1 tablespoon of harissa butter to each oyster. Reserve the remaining harissa butter for the chicken tarts. Place the oysters in the oven and bake for approximately 6-8 minutes, or until the oysters are just cooked through. Remove the oysters from the oven and top with chopped Roasted Walnuts (4 Tbsp).
step 10
For the peach pomegranate and orange rose sangria: In a large pitcher, filled with 2 cups of Ice (to taste), pour together the Rosé Wine (32 fl oz) and White Rum (4 fl oz). Start with the minimum amount of rum and adjust to taste for potency.
step 11
Add in half of the Blood Oranges (2), Navel Oranges (2), Peaches (2), and Pomegranate Seeds (1 cup), reserve the rest of the fruit for garnish. Stir to combine.
step 12
Stir in 8 Maraschino Cherry (1 jar) and 2 tablespoons of maraschino syrup. Taste for sweetness, add more syrup if desired.
step 13
To serve, fill a single glass halfway with ice. Fill with sangria, straining out the ice and fruit from the pitcher.
step 14
Garnish with reserved slices of oranges, peach, and pomegranate seeds.
step 15
Top with a sprig of Fresh Mint (2 bunches), one maraschino cherry and drizzle of cherry syrup.
