Super Bowl Sunday – Appetizers
Warm Goat Cheese topped with a Toasted Walnut and drizzled with olive oil
Jacques Pepin’s Chicken Liver Pate
1 Tablespoon olive oil
1 Tablespoon minced onion
1 clove garlic minced
2 Tablespoons minced pimiento
1/4 pound mushrooms, chopped fine
1/2 dried red chili crumbled or 1/4 teaspoon dried red pepper flakes
Salt and pepper to taste
2 Teaspoons grated parmesan cheese
Remove from the heat and stir in cheese.
Roll the puff pastry to 1/8 inch. You can cut Cut into 1 3/4 inch circles and place 1 teaspoon of filling on half of the circles. Moisten the edges with water, cover with the remaining pastry circles, and press with the tines of a fork to seal.
(May be prepared ahead and refrigerated) Place on a dampened cookie sheet and bake at 425 F on the upper rack of the oven for 7 to 10 minutes or until golden.
Spanish Tapa – Garlic Shrimp
6 Tablespoons olive oil
4 cloves of garlic, thinly sliced
1/4 to 1/2 teaspoon red pepper flakes
1 pound medium or large shrimp, peeled and deveined
2 tablespoons of chicken broth
2 tablespoons lemon juice
2 Tablespoons minced parsley
Italian or French Bread cut into cubes
Heat the oil, garlic and red pepper flakes in a large, shallow pan.
When the garlic just begins to turn golden, add the shrimp and cook
over high heat for about 3 minutes, stirring constantly. Add the broth
and lemon juice.
If serving in the living room, pour into a large earthenware bowl and
sprinkle with salt and parsley. Serve immediately.
Goes great with a nice dry white wine, dry sherry, or Martini
Note: Use more chicken broth and lemon juice if you like more sauce
to dip the bread into.
Source: Sharon (Chase)
20 large white mushrooms
1/3 Cup butter (maybe a bit more)
4 or 5 green onions chopped fine
2 1/2 cups grated cheddar
1/3 Cups bread crumbs more or less if needed
Clean mushrooms and carefully remove stems. Chop stems and onions finely (I use the food processor). Melt butter in a saute pan. Saute mushroom stems and onions over medium heat until soft but not browned and the stems have given up their juices. Mixture should be quite moist. Add the bread crumbs, only enough to absorb the liquid. Add the grated cheese and stir just until it has melted. Don’t worry if the oil separates from the cheese.~
Stuff the mixture into the caps and sprinkle with a bit of salt (or you can salt after they come out of the oven…which is what I usually do).
Bake at 375 for 12-15 minutes or until the caps are nice and soft.
Blue Cheese Tartlets
8 oz tart pastry dough (or frozen puff pastry)
3 oz spinach or Swiss Chard
2/3 cups heavy cream
3/4 cup freshly grated Emmenthaler Cheese
1/4 teasoon freshly grated nutmeg
salt and pepper
3 oz Blue Cheese (Roquefort, Gorgonzola,etc.)
2 Tablespoons pine nuts
If using tart pastry, prepare the dough and refrigerator 30 minutes before you are eady to roll it out. If using commercial puff pastry defrost in the refrigerator or at room temperature.
Preheat an oven to 425°F. Bring a large saucepan filled with water to a boil. Plunge the spinach or Swiss Chard into the boiling water and cook for 30 seconds. Immediately drain in a colander and rinse with
cold water to halt the cooking. Drain again, pressing against the greens to force out as much water as possible; set aside.
Break the egg into a bowl. Add the cream, Emmenthaler cheese, nutmeg and salt and pepper to taste and beat with a fork until completely blended. Coarsley chop the spinach or chard and add it to the bowl;
On a lightly floured board, roll the dough out as thinkly as possible. Sprinkle the Roquefort or other blue cheese evently over the dough. With a fluted pastry cutter about 1 1/4 inches in diameter, cut out 18
dough rounds. Use the rounds to line 18 individual tartlet pans or wells in tartlet trays or miniature muffin pans. If using the former, arrange the lines pans on a large baking sheet. Fill each lined pan with some of the egg mixture and scatter a few pine nuts on top. Place the tarlets in the oven and bake until the filling sets and the crust is golden, about 15 minutes. Serve Warm.
Focaccia topped with warm Goat Cheese
1 focaccia, homemade or purchased
1 roasted red pepper, cut into strips and drizzled with olive oil.
1 recipe homemade Tapenade (or purchase all ready made)
Chevre (Goat cheese)
Cut the Focaccia into bite size squares
Cut the roasted pepper into small strips
Warm the Goat Cheese in the microwave to soften.
Put a dollop of goat cheese on top of each square of focaccia.
On half the focaccia place a few strips of pepper and on the other half
place a small spoon of Tapenade.
Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter. One of my favourites.
Puree tuna and butter in processor
Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco.
Process on pulse until the capers and red peppers are finely minced.
Taste and adjust seasoning.
Pack into decorate serving bowl and cover and refrigerate.
When ready to serve remove a bit early from fridge so that the pate
has a change to soften just slightly.
Serve with baguette or toasted pita triangles:
Cut Plain or whole wheat pitas into triangles. Separate each triangle and place on cookie sheet. Brush with melted butter or margarine. Bake at 350°F until crisp and golden. Be careful not to burn.
Remove and let cool.
Serve triangles surrounding tuna pate
Escargot In Mini Toast Cups
Source: Elegant Entertaining Cookbook – M. Sable
1 loaf of white bread
1/4 cup melted butter
1 can escargot (36 to 50 size)
1/2 cup dry white wine
1/2 cup chicken broth
2 teaspoons fresh thyme (or 1/2 teaspoon dried)
1 bay leaf
1 cup whipping cream
2 cloves of garlic
salt and pepper
1/4 cup butter
2 tablespoons chopped fresh parsley
preheat oven to 400°
Cut crusts off bread and roll out very thin. cut 2 inch rounds and fit each round gently into a well buttered 1 1/4 muffin tin. Brush tops of rounds with melted butter and bake them for 10 minutes or
until edges are golden brown. Remove from tins and cool. .In a medium sauce pan combine wine, chicken stock and shallots, thyme and bay leaf. Bring to a boil and reduce liquid to 1/3 cup. Stir in cream, garlic, salt and pepper. Reduce liquid to 1/2 cup. Add escargot. Remove bay leaf and stir in butter.
Fill each croustade with 1 or 2 escargot and some of the sauce. Sprinkle with minced parsley.
Stuffed Endives With Crab Meat
Fills about 24 leaves
1 2-oz. can whole pimentos
1 green onion
1/2 lb. cooked crab meat
1 tsp. prepared mustard
2 tsp. lemon juice
2-4 Tbl. mayonnaise
Salt and pepper
3 Belgian endives
Chop 1 pimento (reserve the remainder for another use), the green onion, and the shallot.Combine the crab meat, mustard, lemon juice, green onion, shallot,and 2 Tbl. of the mayonnaise, adding more if needed. Add the pimento and season to taste with salt, pepper, and paprika. To prepare the Belgian endive cut off 1 inch from the root end; carefully separate each leaf. Stuff Belgian endive leaves with crab meat filling.
Antipasto Platters are always well received. You can make them simple by just buying olives, peppers, artichokes, salami, cheese, etc or you can make them a little more interesting by grilling shrimp and eggplant, zucchini, mushrooms, sausage, focaccia, stuffing dates with gorgonzola, melon and prosciutto, etc… It’s all good.
1 cup water (or half milk/half water)
1/3 cup butter
1/2 teaspoon salt
fresh grated nutmeg
1 cup flour
1 tablespoon Dijon Mustard
1 cup gruyere cheese
1 tsp milk
extra cheese for top
Bring the water/milk to a boil and add butter. When butter has melted remove pan from heat and add flour, salt, cayenne, nutmeg, pepper and stir vigorously with a big wooden spoon. The mixture should come away from the sides of the pan and form a ball. Place mixture in the bowl of a large mixer and add one egg at a time beating well, After you add last egg continue to beat well. Mixture will be shiny. Add Dijon mustard and taste for seasoning. Adjust to your taste. Add coarsely grated cheese. Butter a large cookie sheet and flour. Draw a small circle in the flour (about 2 inches wide) and proceed to drop the dough by tablespoon full around the outside of this hole, making a ring, or a crown. Dough should be piled high. Brush lightly with milk and sprinkle the extra cheese over top. Bake the ring in the over for 45 minutes at 400°F. Do Not Open Door. After baking, open the door of the oven and leave the Gougere in the oven for 5 minutes. It should be firm to the touch and golden brown. Goes great with a glass of burgundy or with a white Alsatian wine.
……….and I think that they are going to start showing up on the menu around here again and again and again. It is about the only time I actually enjoy lettuce. I love the cool crispness of the lettuce against the hot seasoned pork and the spicy sauce.
Asian chicken lettuce cups
Use this as an outline.
Measurements are just approximate. I don’t measure anything.
1 or 2 tablespoons peanut oil
1 pound of chicken breasts ground, or
lean ground pork
1 minced garlic clove
1 or 2 teaspoons minced ginger
1/2 cup chopped onion
3 green onions chopped
fresh chopped cilantro
Heat oil and saute the onions, when soft add the ground chicken or pork. Do not brown. Add the garlic and the ginger. Add a little chicken broth to stop the meat from sticking. Simmer until meat is cooked. Season with salt. Remove from the heat and add the green onion.
(season to suit own taste)
1/2 cup rice vinegar
1 or 2 tablespoons of garlic chili sauce or Thai sweet chili sauce.
sesame oil to taste
toasted sesame seeds
Chopped water chestnuts
To serve, spoon on to lettuce leaves and drizzle on a little of the sauce. Top with bean sprouts and cilantro
1 pound lean ground beef
1 clove of garlic – minced
1/2 small onion chopped
1 teaspoon ground cumin
1 teaspoon chili powder
1/2 teaspoon paprika
Saute beef in a small amount of oil until the pink is gone. Add the
onion and garlic and seasonings and continue to cook for a few minutes
until onion is tender. Add one cup beef broth, cover and simmer for
1/2 hour. Remove lid and cook until the liquid has evaporated.
Refry beans in some fat with some minced garlic and season with salt,
pepper and more cumin to taste.
Cheddar Cheese Crackers
Cheddar Cheese Crackers
Salty Cheese Cookies –
1-1/2 cups all-purpose flour
1 cup butter
3/4 cup grated aged cheddar cheese
1 egg beaten with teaspoon of water
Heat oven to 350°F. Line baking sheet with parchment paper.
Mix by hand or add flour and butter to food processor and pulse to cut in butter. Add seasonings and pulse until just before dough comes together. Add cheddar cheese and pulse again just to form a ball.
Roll dough out to desired thickness. about 1/8″ for crackers, 1/4″ for cookies.
Cut into squares or rounds. Cut crisscross pattern on each cracker using a sharp knife. Brush with egg wash. Sprinkle with a little sea salt. Bake until golden approximately 15 minutes.
Option: Form dough around pimento filled olives, brush with egg wash and bake.
Chili – Tex- Mex Seven Pepper Chili
3 lbs. lean stew meat-beef, , ground coarse or in ½-inch cubes
1 lb. pork loin, ground coarse or cubed
2 tbsp. pure lard or shortening
3 large yellow onions, chopped fine
2 stalks of celery chopped
2 tsp. cumin seeds
1 tsp. ground cumin
7 cloves garlic
1 to 3 Tablespoons( or more to taste) of ground chilis. Use a variety of different ones, i.e Chiles pasillas, equines, chile anchos, dried New Mexico Chilis, etc..
1 tsp. Tabasco sauce
2 tsp. salt
5 jalapeños, fresh, seeded
3 cans tomatoes,
1 can beer (Mexican if you have it)
l-oz. square unsweetened chocolate (Or Mexican chocolate)
2 cups Beef Broth
Dried Pinto, black beans or kidney beans
. Brown meat in fat until no longer pink. Add onions and and celery and
cook until clear. Combine in
food processor or blender the cumin, garlic, and all of the different
chilies., Tabasco, salt, jalapeños, and I can of tomatoes. Blend and
aside to steep. Add this mixture to the meat along with the two cans of
tomatoes, the beer, broth and chocolate. Turn fire down real low and
least 2 hours. If using dried beans add them now. Stir occasionally to
keep it from
sticking. If the meat you have used is lean, you will probably have no
to skim off, but if there is fat floating on the top, skim. Once the
has cooled, you can remove any congealed fat. This keeps well and
Spicy Asian Chicken Wings
Adapted from: http://steamykitchen.com/6902-momofuku-baked-chicken-wings.html
recipe from Momofuku cookbook by David Chang
30 wings pieces
1 cup all-purpose flour
1/2 cup corn starch
salt and pepper
2 tablespoons finely chopped garlic
2 tablespoons chopped peeled fresh ginger
1 Tablespoon Chili Garlic Sauce
1/2 cup rice wine vinegar
1 tablespoon light Soy sauce
2 tablespoons peanut oil
1/2 teaspoon Asian sesame oil
2 tablespoons Thai Sweet Chili Sauce
Salt and freshly ground black pepper
Double Fried Chicken Wings
Heat oil to 350°F.
Place flour, corn starch, salt and pepper in zip lock bag.
Add chicken wings and shake to coat.
Fry wings in batches, about 10 at a time for about 8 to 10 minutes, until golden brown. Drain on paper towels.
When all the wings have been fried, increase oil temperature to 375°F and cook wings a second time for 4 to 5 minutes. Drain and toss with vinaigrette.