Chile-Coconut Tomato Salad
1 1/2 cups shredded, unsweetened coconut
2 pounds fresh tomatoes, cut into big chunks
1/2 small red onion, slivered
1 fresh jalapeno, thinly sliced
Leaves from 1/4 bunch fresh cilantro
Handful fresh mint leaves
Kosher salt and freshly ground black pepper
Extra-virgin olive oil
2 scallions, trimmed and chopped
Preheat the oven to 375 degrees F. Spread the coconut out in a thin
layer on a baking sheet and bake, shaking every now and then for even
cooking, until lightly browned, about 10 minutes.
In a big bowl, toss together the tomatoes, red onion, chile, cilantro,
mint, and salt and pepper. Drizzle with olive oil or with some remaining
Chile-Coconut Sauce and fold in the toasted coconut and scallions.
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Greek Salad
3 ripe tomatoes, cut into chunks
1 red onion, thinly sliced
1 cucumber, cut into bite-sized chunks
1 cup cooked orzo
¼ cup pine nuts, toasted
1 red bell pepper, seeded & chunked
1 green bell pepper, seeded & chunked
1can black olives
several sprigs fresh flat-leaf parsley, about ½ cup, chopped
¼ cup extra-virgin olive oil
3 Tbsp red wine vinegar
1 tsp dried oregano, crushed
coarse salt and black pepper
Pita bread
Combine vegetables, olives and parsley in a large bowl. Rest sliced
feta on the top of salad. Combine oil, vinegar and oregano in a small
plastic container with a lid. Shake vigorously to combine oil and vinegar
and pour over salad and cheese. Season with salt and pepper and let
the salad marinate until ready to serve. Serve salad with pita bread
blistered and warmed on a hot griddle.
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Bourekakia
(meat pastry triangles)
8 sheets phyllo dough, thawed
½ cup olive oil
1 pound ground lamb
1 tsp fennel seed
½ tsp cayenne pepper
½ cup finely chopped yellow onions
2 Tbsp minced garlic
1 ½ tsp salt
4 Tbsp Cajun seasoning
½ tsp ground black pepper
½ tsp ground nutmeg
2 Tbsp minced fresh oregano
1 cup crumbled feta
Preheat the oven to 375. Line a large baking sheet with parchment paper
and set aside. Lay the phyllo on the counter and cover with a damp cloth
or paper towels.
In a large skillet over medium-high heat, heat ¼ cup of the oil.
Add the lamb, fennel and cayenne pepper and cook, stirring, until no
longer pink, about 3 minutes. Add the onions, garlic, salt, Cajun seasoning,
pepper and nutmeg, and cook, stirring, for 3 minutes. Add the oregano,
stir well, and transfer to a large bowl. Add the cheese and mix well.
Place 4 sheets of phyllo on the counter in front of you, and re-cover
the remaining sheets. Brush the top sheet with 2 Tbsp of the oil. With
a knife, cut the sheets in half lengthwise and then in half again, leaving
4 piles of phyllo, each about 3-inches wide. Working with 1 pile of
phyllo, cover the remaining pieces. Place about ¼ cup of the
filling along the bottom of the phyllo. Bring up the bottom edge over
the filling, then fold into a triangle. Tuck the ends under and seal
with oil.
Repeat with the remaining phyllo and filling, placing the filled packages
on the prepared baking sheet. Bake until golden brown, about 12-15 minutes.
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Giavourlakia Avgolemono
(meatballs in wine sauce)
¾ pound ground lamb
¾ pound ground beef
1 small yellow skinned onion, minced
¼ cup flat-leaf parsley, chopped fine
Salt & fresh ground black pepper
1 Tbsp butter
1 Tbsp EVOO
1 cup dry white wine
½ lemon
Preheat a medium skillet over medium high heat.
Combine meats, onion, parsley, salt and pepper. Add butter and oil to
pan and begin rolling small, bite-sized balls, adding balls to pan as
you roll them. Cook balls 10-12 minutes, shaking pan occasionally to
brown equally on all sides. Deglaze pan with wine and allow wine to
reduce by half, 1 to 2 minutes. Remove pan from heat and squeeze the
juice of ½ lemon over the meatballs.
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Dolmades
(stuffed grape leaves)
½ cup EVOO
1 large yellow onion, finely chopped
1 small fennel bulb, halved, cored and diced
1 tsp grated lemon zest
½ cup pine nuts
1 cup long-grain rice
1 ½ cups chicken stock
2 Tbsp finely chopped dill
¼ cup finely chopped flat-leaf parsley
Salt & fresh ground black pepper
1 (8-ounce) jar grape leaves, rinsed and drained
2 lemons, juiced
To make the filling, coat a large sauté pan with ¼ cup
of the oil and place over medium heat. Add the onion, fennel and lemon
zest and stir until soft, about 10 minutes. Add the pine nuts and rice,
sauté for 2 minutes, stirring to coat. Pour in just ½
cup of the chicken stock and lower the heat. Simmer until the liquid
is absorbed and the rice is al dente, about 10 minutes. Scrape the parboiled
rice mixture into a bowl and add the dill and parsley. Season with salt
and pepper. Allow to cool.
Bring a big pot of water to a simmer. Blanch the grape leaves in the
hot water for 2-3 minutes until pliable. Drain then trim the stems and
any hard veins from the leaves. Pat dry with paper towels.
To assemble the dolmades, lay a grape leaf on a work surface, shiny-side
down. Put 2 Tbsp of the rice filling near the stem end. Fold the stem
end over the filling, then fold both sides toward the middle, and roll
up into a cigar. It should be snug but not tight, the rice will swell
once it is fully cooked. Squeeze lightly in the palm of your hand to
secure the roll. Repeat with remaining leaves and filling.
Place dolmades in a large Dutch oven or wide deep skillet, seam-side
down in a single layer. Pour the remaining cup of broth, remaining olive
oil and the lemon juice over the dolmades, the liquid should reach halfway
up the rolls, add some water if necessary. Cover the pan and simmer
over low heat for 30-40 minutes, until the dolmades are tender when
pierced with a fork. Serve warm, at room temperature or cool.
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Favas Ensalada
Ingredients:
5 cans fava beans
5 1/2 Tbsp crushed red pepper
4 clove garlic, chopped
3 large onions, cut into chunks
1 C. vegetable oil
2 Tbsp parsley, chopped
1/4 tsp salt
1/8 tsp black pepper
1 (6 oz) can tomato paste
1 1/2 tsp white wine vinegar
Directions:
Place Fava beans into a Dutch oven with 1 1/2 heaping Tbsp red pepper
and 1 large clove of garlic. Bring to a boil and let simmer for 20 minutes
stirring occasionally. In a large frying pan, add the onions, 1 cup
oil, 2 cloves garlic, 4 Tbsp crushed red pepper, parsley, salt, and
black pepper. Fry onions until tender and transparent. Add can of tomato
paste and white wine vinegar. Drain beans and place in large bowl. Add
onion mixture to beans and mix well. Let chill for 1 hour or serve at
room temperature.
Wine Recommendation: Spanish Red, Shiraz/Tempranillo
blend would work nicely.
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Dried Fruit Chutney
Ingredients:
1-1/2 cups dried apricots, coarsely chopped
1-1/2 cups dried peaches, coarsely chopped
1-1/2 cups dates, finely chopped
1-1/2 cups raisins
2 cups chopped onions
1-1/2 cups malt vinegar
1/2 cup water
1 cup sugar
1 tablespoon minced garlic
1 tablespoon mustard seeds, crushed and ground
1 tablespoon ground ginger
1 tablespoon ground coriander
1 teaspoon ground cinnamon
1 teaspoon cayenne pepper
1 tablespoon salt
Directions:
In a large enameled saucepan, combine the all of the ingredients. Bring
to a boil over high heat, stirring frequently. Reduce the heat to low
and simmer, partially covered, for about 1 hour. Chutney should be thick
enough to hold its shape. Serve with warm flat bread or on crackers
with cream cheese.
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Apple Cheddar Vichyssoise
Ingredients:
1 1/2 sticks butter
6 leeks, sliced
6 green onions, sliced
2 1/2 lbs potatoes, chopped
2 1/2 lbs apples, peeled, cored & chopped
Vegetable stock
8 ounces cheddar cheese, grated
2 1/2 cups milk or cream
Directions:
Saute leeks and green onions in butter over low heat until soft. Add
apples and potatoes to leeks. Add enough chicken stock to cover apples
and potatoes; bring to a boil. Reduce heat and simmer 1 hour. Remove
from heat; blend and press through sieve. Add cheese and return to heat;
heat slowly until cheese is melted. Add milk. Serve either warm or chilled.
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Artichoke Bruschetta
Ingredients:
1 6-ounce jar marinated artichoke hearts, drained, patted dry, chopped
½ c grated Romano cheese
1/3 c finely chopped red onion
5-6 Tbls mayonnaise
16-1/2 inch thick French bred baguette rounds
Directions:
Place artichoke hearts, cheese and onions in small bowl. Add just enough
mayonnaise to make a thick spread. Preheat broiler. Top bread rounds
with spread. Arrange on baking sheet. Bake until spread is heated through
and begins to brown, about 2 minutes.
Tip: The artichoke spread can be made up to 24 hours in
advance and kept refrigerated. Let it come up to room temperature before
broiling.
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Black Bean Pillows
Ingredients:
2 (15-ounce) cans black beans, drained
1 (4-ounce) can diced green chilies, drained
1 (14.5 ounce) can peeled and diced tomatoes, drained
1 onion, chopped
3 cloves garlic, crushed
1 (16 ounce) package Cheddar cheese
1 box Fillo dough thawed
1 egg, beaten
Directions:
Preheat oven to 375 degrees. In a large bowl, mix the beans, green chiles,
tomatoes, onion and garlic. Separate the sheets of fillo dough and brush
each one lightly with butter before placing next one on top. In this
manner, layer 3 sheets together, do this with the remaining fillo sheets.
Cut the fillo layers into 4” squares. Spoon mixture into center
of each square. Brush edge of dough with egg wash and fold into triangles.
Bake in oven for 30 minutes or until filling is heated and the fillo
is golden.
Tip: Carefully read and follow directions for fillo dough.
Roll and freeze any additional sheets for a future use.
Wine Recommendation: A nice dry Merlot
or Carmenere
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Sweet Corn & Tomato Salad with Fresh Cilantro
Ingredients:
10 ears fresh corn, husked
2 pounds plum tomatoes, cut into
1/2 inch pieces
3/4 c. finely chopped red onion
1/2 c. chopped fresh cilantro
1/4 c. extra virgin olive oil
1 Tbsp red wine vinegar
Directions:
Cook corn in large pot of boiling salted water until just tender, about
5 minutes. Drain; cool to room temperature. Cut corn kernels from cobs.
Transfer corn to large bowl. Add remaining ingredients; toss to blend.
Season salad to taste with salt and pepper. Can be made 2 hours ahead.
Let stand at room temperature, tossing occasionally.
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Spinach Mini-Quiche
Ingredients:
2 9” rounds of pie crust (homemade or ready made)
2 slices bacon
1/4 c. chopped green onions
2 eggs
1/2 c. half-and-half
1/3 c. grated Parmesan cheese
1/4 tsp salt
1/8 tsp ground nutmeg
1 box frozen spinach, thawed, squeezed to drain
Directions:
Heat oven to 375°. Place one pie crust on work surface. With 2 1/2-inch
round cutter cut 12 rounds. Press each round in bottom and up sides
of ungreased mini muffin cup. Repeat with second pie crust.
In 8-inch skillet, cook bacon until brown and crisp; drain
on paper
towels. Add onions to same skillet with bacon drippings; cook 2 to 3
minutes, stirring constantly, until tender. Drain.
In medium bowl, place onions. Crumble bacon; add to onion.
Add eggs; beat well with fork. Stir in half-and-half, cheese, salt and
nutmeg. Stir in spinach. Divide mixture evenly into crust-lined cups.
Bake 20 to 25 minutes or until puffed and golden brown. Cool in pan
on wire rack 10 minutes. With tip of knife, loosen and remove quiches
from cups. Serve warm or cool. Store in refrigerator.
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Mushroom Garlic Cream Tartlets
Ingredients:
2 Tbsp butter
1 pkg (8 oz) fresh mushroom, finely chopped
1 Tbsp flour
1 Tbsp finely chopped onion
2 garlic cloves, minced
1/2 c. whipping cream
2 Tbsp chopped fresh parsley
1 8-oz can refrigerated Crescent Dinner rolls
Directions:
Heat oven to 350°. Melt butter in large skillet over medium heat.
Add mushrooms, flour, onion and garlic; mix well. Cook 5 minutes or
until vegetables are tender, stirring frequently. Add cream and cheese;
mix well. Cook 2 to 3 minutes or until most of liquid has evaporated,
stirring frequently.
Unroll dough into 2 long rectangles; firmly press perforations
to seal. Cut each rectangle into 12 squares. Place 1 square in each
of 24 ungreased miniature muffin cups. Firmly press in bottom and up
sides, leaving corners of dough extended over edges of each cup. Spoon
1 heaping teaspoon mushroom mixture into each cup. Bake at 350°
for 9 to 12 minutes or until golden brown. Sprinkle with parsley. Cool
5 minutes. Remove tartlets from pan. Serve warm, store in refrigerator.
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Spicy Tomato-Ginger Chutney
Ingredients:
2 1/2 lbs plum tomatoes, chopped
1 1/2 C. chopped onion
1/2 C. apple cider vinegar
1/4 C. Sugar
3 garlic cloves, pressed
1 tbsp grated, peeled fresh ginger
1 tsp mustard seeds
1 tsp ground cumin
1 cinnamon stick
1/2 tsp salt
1/4 tsp cayenne pepper
1/4 tsp ground cloves
Directions:
Simmer all ingredients in large pot until reduced to 3 1/2 cups, stirring
occasionally, about 35 minutes. Season with salt and pepper. Cool and
serve at room temperature with slices of pita or french bread.
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Olive Oil and Parmesan Dip
Ingredients:
1 1/4 C extra virgin olive oil
1 C. freshly grated Parmesan cheese
1/2 C. minced fresh Italian parsley
2 tbsp minced fresh oregano
1 garlic clove, minced
3/4 tsp salt
1/2 tsp ground black pepper
1/4 tsp dried crushed red pepper
Directions:
Mix all ingredients in large bowl to blend. Serve dip at room temperature.
Wine Recommendation: Pinot Grigio
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Roasted Red Pepper and Feta Dip
Ingredients:
4 red bell peppers
1/4 C. extra virgin olive oil
2 garlic cloves, peeled
2 C. crumbled feta cheese
Directions:
Char peppers directly over gas flame or in broiler until blackened on
all sides. Enclose in paper bag 10 minutes. Peel, seed and quarter peppers.
Puree peppers, oil, garlic and cheese in processor. Season with salt
and pepper. Chill at least 3 hours or overnight.
Wine Recommendation: Pinot Noir
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Chickpea Salad
Ingredients:
2 cans chickpeas
4 red peppers (pimientos del piquillo)
Small bunch of spring onions
1 small clove of garlic
1 large tomato
3-5 Tbsp Fresh parsley, chopped
1/2 C Extra virgin olive oil
1/4 C White wine vinegar
Salt and fresh ground black pepper
2 C. ham, cubed
Directions:
Drain and rinse the chickpeas (if using dried chickpeas, soak overnight
and then boil the next day in a pressure cooker for 10 minutes or boil
for 1 hour 10 minutes in a pan).
Prepare the tomato by blanching it and removing the skin
and pips. Cut it into small cubes and place in a bowl.
Add the red peppers to the tomato (if you can’t
find pimientos del piquillo you will need to roast the red peppers for
about 20 minutes and then remove the skin and cut into strips).
Cut the ham into cubes and add to the bowl. Dress with
olive oil and white wine vinegar. Season with salt and pepper. Add the
chickpeas to the salad mixture. Garnish with fresh parsley and serve.
Wine Recommendation: Spanish White -
a Rioja works very nicely.
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Italian Bread Salad
Ingredients:
1/2 C Lemon Juice
3 Tbsp olive oil
2 medium cloves garlic, mashed
8 medium plum tomatoes, quartered lengthwise
1/3 C chopped green onions or minced red onion
2 sprigs fresh Italian parsley
1/2 lb day-old crusty Italian bread loaf
Salt and fresh ground black pepper
Fresh basil leaves
Directions:
Cut bread lengthwise and into quarters. Under broiler in oven place
bread and toast until browned, almost charred turning once.
While bread cools, in a large bowl, combine tomatoes and
onions. In a small bowl blend lemon juice, oil and garlic, add to tomatoes
and onions. Just before serving, toss in bread cubes. Season with salt
and pepper and garnish with basil leaves.
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Southern Chopped Salad
Ingredients:
For the Dressing:
1 clove garlic, peeled and minced
3 Tbsp red wine vinegar
1 tsp Dijon mustard
1 tsp fresh thyme leaves, chopped
Dash of Worcestershire sauce
¾ C olive oil
Salt and fresh ground black pepper
For the Salad:
3 slices sourdough bread, crusts removed, cut into 1” pieces
2 tbsp butter, melted
1 tbsp fresh grated parmesan
Salt and fresh ground black pepper
2 ears fresh corn, shucked
1 red onion, peeled and thickly sliced
¼ C toasted pecans, chopped
4 slices cooked bacon, chopped
1 C cooked, boneless chicken, preferably barbecued, chopped
¾ c grated cheddar cheese
1 head iceberg lettuce, cored and sliced
4 large romaine lettuce leaves, sliced
12-16 grape tomatoes, halved
½ cucumber, halved lengthwise, seeded and sliced
4-6 tbsp tomato-based barbecue sauce
Directions:
For the dressing: Whisk garlic, vinegar, mustard, thyme and Worcestershire
in a medium bowl. Gradually whisk in oil until emulsified; season with
salt and pepper to taste.
For the salad: Preheat oven to 350 degrees. Put bread,
butter, parmesan, and salt and pepper to taste in small bowl and toss
to combine. Spread bread in a single layer on a baking sheet and bake,
stirring halfway through, until dry, 15-20 minutes.
Grill corn and onions over medium-hot coals until cooked
through and browned on all sides (corn takes 20-25 minutes; onions 8-10).
Let cool, then cut kernels from cobs, discarding cobs; chop onions.
Put croutons, pecans, corn, onions, bacon, chicken, cheddar,
lettuces, tomatoes, cucumbers, and dressing in a large bowl and toss
to combine. To serve, divide salad between 4-6 large bowls and drizzle
with barbecue sauce.
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Stuffed Lychees
Ingredients:
2 cans lychee fruit (pits removed)
8 oz cream cheese
1 Tbsp dry sherry
1/4 tsp salt
3 Tbsp chopped macadamia nuts (if salted, don’t add 1/4 tsp salt)
2 Tbsp chopped crystallized ginger
Directions:
Drain lychees. In small bowl of electric mixer, beat cream cheese with
sherry and salt until mixture is smooth. Stir in remaining ingredients.
Using a pastry bag with large tip, squeeze mixture into center of lychees.
Serve chilled.
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Cider Salad
Ingredients:
3-oz package lemon gelatin
2 cups hot cider
2 Tbsp lemon juice
1 cup chopped red apples
1/2 cup broken walnuts
1/2 cup sliced pitted dates
1 Tbsp grated orange rind
Lettuce leaves
Directions:
Dissolve gelatin in hot cider. Add lemon juice and chill until partially
set. Fold in apples, walnuts, dates and orange rind. Turn into mold,
chill until firm. Serve on lettuce leaves. Makes 8 servings.
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Spicy Pumpkin Bisque
Ingredients:
1/2 C butter
2 C onion, chopped
1 C celery, chopped
6 garlic cloves, minced
8 C vegetable or chicken stock
2 C tomatoes, chopped
4 bay leaves
1 tsp nutmeg, freshly grated
1 tsp cayenne pepper
4 C pumpkin puree
2 C heavy cream (optional)
Salt and fresh ground black pepper
1/4 C Italian parsley, chopped
4 slices of cooked bacon, crumbled
Directions:
Melt the butter in a large stockpot. Add onions, celery and garlic and
sauté until onions are clear. Add stock, tomatoes, bay leaves,
nutmeg and cayenne pepper. Bring to boil. Reduce heat to a simmer and
cover. Cook until vegetables are very soft, about 20 minutes.
Strain and reserve the liquid. In a food processor or blender, puree
half of the vegetables with some of the liquid. In the stockpot, combine
the remaining liquid, whole and pureed vegetables and pumpkin. Heat
through while stirring, about 10 minutes. Add cream if desired. Season
with salt and pepper. Keep heating for 5 minutes more, while stirring.
Garnish with parsley and bacon and serve.
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Coconut-Cashew Basmati Rice Salad
Ingredients:
3 Tbsp peanut oil, plus 1 Tbsp for the cashews
1 medium yellow onion, peeled and thinly sliced
1 clove garlic, chopped
1 Tbsp grated fresh ginger
2 C basmati rice, rinsed several times in water and drained well
Salt and fresh ground black pepper
1/4 C raw cashews, halved
2 C unsweetened coconut milk
2 C water
1/2 C thinly sliced green onion
1/4 C grated fresh coconut
Directions:
Heat oil in a medium saucepan. Add onion, garlic and ginger and cook
until soft. Add the drained rice, salt and pepper and cook for 3-4 minutes.
While the rice is cooking, heat the remaining tablespoon of oil in
a small sauté pan over medium heat. Add the cashews and cook
until lightly golden brown. Drain on paper towels.
Place coconut milk and water in a medium saucepan and bring to a simmer.
Add the hot liquid to the rice and bring to a boil.
Reduce the heat, cover and cook for about 15-20 minutes. When the rice
is cooked, remove from the oven and fold in the green onion, and coconut.
Spoon the rice onto a platter and garnish with the toasted coconut.
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Caponata in Lettuce Cups
Ingredients:
12 whole lettuce leaves
10 cups ice water
About 1/3 cup extra-virgin olive oil
2 tablespoons minced garlic
1 1/2 cups diced onion (1/4-inch dice)
Salt and freshly ground black pepper
2 anchovy fillets, chopped
2 teaspoons chili flakes
2 tablespoons caper juice
1/3 cup balsamic vinegar
1 eggplant (about 1 pound) peeled and diced into small pieces
1 tablespoon roughly chopped capers
1/2 cup roasted red bell peppers (1/4-inch dice)
1 tablespoon finely chopped flat-leaf parsley
Directions:
Soak lettuce leaves for about 10 minutes in ice water to reduce bitterness.
Wrap in damp paper towel to keep moist until ready to serve.
In large saute pan, heat 2 tablespoons olive oil over medium-high heat
until hot. Add the garlic and saute briefly until brown. Add the onion
and brown lightly, about 3 minutes. Reduce the heat to medium, add a
pinch each of salt and pepper (go easy on the salt because the anchovies
will add that extra bit of saltiness). Continue to cook until the onion
is well browned, about 5 minutes. Add the anchovies and cook and stir
until they melt into the onion. Add the chili flakes, then the caper
juice and stand back to avoid getting splattered. Stir and scrape all
around the pan. Add 1/4 cup of the vinegar, return the heat to high,
and boil until reduced and thick, 1 to 2
minutes.
In a separate pan, heat 2 tablespoons of the olive oil in a large saute
pan over medium-high heat until hot. Add the eggplant and saute until
browned and cooked through, about 6 minutes. Saute only a small bunch
at a time, to avoid letting the eggplant boil in its own juices. If
the pan gets too dry, add more olive oil as the cooking progresses -
if you add too much olive oil early in the process, the eggplant will
absorb all of it and still need more. Make sure to scrape the bottom
of the pan well so nothing burns. Season with salt and pepper. Scrape
into a bowl.
Add the garlic-anchovy mixture to the eggplant with the capers and remaining
vinegar. Stir well, then scrape into a bowl. Stir in the roasted peppers
and parsley and taste again for seasoning. Let cool to room temperature
before serving.
When ready to assemble, place 1 to 2 tablespoons of caponata in chilled
lettuce cups. Wrap into ball and enjoy.
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Pear and Blue Cheese Salad
2/3 C nuts (walnuts, pecans, almonds, or cashews)
1 bunch watercress
1 head arugula, endive or other lettuce variety
1 Tbsp cider vinegar
2 tsp whole-grain mustard
1/4 tsp kosher salt, plus more to taste
Freshly ground black pepper
3 Tbsp extra-virgin olive oil
2 ripe pears (Anjou, Bartlett or Comice)
2 ounces mild blue cheese (about 1/2 C loosely packed crumbles)
Preheat oven to 350-degrees. Spread the nuts on a sheet pan in a single
layer. Bake, shaking the pan occasionally, until the nuts are toasted
and fragrant, about 7-10 minutes. Let the nuts cool, and then coarsely
chop.
Trim the stems of the watercress and core the lettuce. Wash and dry
the leaves. Meanwhile, Whisk the vinegar and mustard together in a large
salad bowl. Season with the 1/4 tsp salt and some pepper. Gradually
whisk in the olive oil, starting with a few drops and then adding the
rest in a steady stream, to make a smooth, slightly thick dressing.
Chop lettuce and watercress; add to the bowl. Quarter and core the
unpeeled pears and thinly slice; add to the salad. Scatter the cheese
and nuts over the salad, and season with salt and pepper to taste. Toss
the salad gently to evenly dress all the greens. Serves 4-6.
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Pea Pod Wrap-Ups
1 lb cooked deveined peeled large shrimp
1 C Asian ginger dressing
6 oz fresh snow pea pods (about 35)
Toothpicks or appetizer picks
In medium bowl, place shrimp. Pour dressing evenly over shrimp; toss
to coat. Cover; refrigerate 1 hour. Meanwhile, remove stem and strings
from pea pods. To partially cook pea pods, place in boiling water about
1 minute or until pea pods turn bright green. Drain; rinse with cold
water and dry.
Drain dressing from shrimp. Wrap 1 pea pod around each shrimp; secure
with toothpick. Cover; refrigerate until serving time.
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Cucumber Bowls with Pineapple Salsa
2 large cucumbers
1 6-ounce jar prepared salsa
¼ C crushed pineapple
Fresh ground black pepper and salt
In a bowl, mix together the salsa and pineapple. Salt and pepper to
taste.
Trim ends from cucumbers and remove peel. Cut each cucumber into 2
inch “tubes”. Using a tea spoon, gently core out the seeds
leaving 1/2” at bottom to form a bowl. Place on serving tray.
Spoon salsa into “bowls” and top with minced parsley.
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Rumaki
1 cup soy sauce
1/4 cup dry sherry
1 tablespoon minced gingerroot
1 teaspoon minced garlic
12 ounces chicken livers, rinsed, drained and cut into 24 pieces
4 cups vegetable oil
1 (4-ounce) can water chestnuts, drained and cut into 24 pieces
12 slices bacon, cut in half lengthwise
Skewers or toothpicks
In a shallow bowl, combine the soy sauce, sherry, ginger and garlic.
Add the chicken livers and toss to coat. Let marinate refrigerated for
2 to 4 hours.
Place the oil in a deep pot or a fryer and heat to 350 degrees F. Place
the bacon flat on a work surface and scrape with the back of a knife
to prevent from shrinking while cooking. Remove the livers from the
marinade and pat dry. Place 1 chicken liver piece on each bacon half
and top with a water chestnut slice. Roll up to enclose the livers and
chestnuts in the bacon. Secure with a toothpick or long skewer.
Carefully add to the hot oil in batches. Fry until golden brown and
the livers are cooked through, about 3 minutes. Remove and drain on
paper towels. Remove the skewers or toothpicks and place the rumaki
on a platter. Serve immediately.
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Teriyaki Chicken Wings
Teriyaki Sauce:
1 cup low-sodium soy sauce
1 cup grapefruit juice
1/4 cup hoisin sauce
1/4 cup ketchup
1/4 cup rice wine vinegar
1/4 cup light brown sugar
2 fresh red chiles, halved
5 garlic cloves, halved
2-inch piece fresh ginger, whacked open with the flat side of a knife
Chicken Wings:
2 dozen chicken wings, about 31/4 pounds, rinsed and patted dry
Sea salt and freshly ground black pepper
1 tablespoon sesame seeds, toasted, for garnish
1/2 bunch fresh cilantro, chopped, for garnish
Prepare the teriyaki sauce by combining the soy sauce, grapefruit juice,
hoisin sauce, ketchup, rice wine vinegar, brown sugar, chiles, garlic,
and ginger in a pot. Bring to a slow boil and cook, stirring, until
thickened, about 20 minutes.
Preheat the oven to 400 degrees F.
Season the chicken wings generously with salt and pepper. Lay the chicken
wings in a single layer on a sheet pan. Bake for 20 minutes or until
the skin gets crispy. With tongs, dip the wings in the teriyaki sauce
and return to the oven for 10 to 15 minutes to glaze. An impressive
presentation is to serve these chicken wings family style; arrange them
on a large platter, pour the remaining sauce over them and sprinkle
with sesame seeds and cilantro.
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Ricotta-Stuffed Bacon-Wrapped Dates
1 pound (about 12 to 13 slices) bacon, preferably thick-cut
25 Medjool dates (about 3/4 pound)
1/3 cup ricotta cheese
Special Equipment: toothpicks, a bamboo skewer for removing pits
Preheat oven to 450 degrees F.
Cut the bacon in half lengthwise to make twice as many slices. Set
aside. To remove the pits from the dates, cut the tips off each end
of the dates and insert the flat end of the skewer until it pushes the
pit out of the date. Repeat with remaining dates.
Place the ricotta in the bottom corner of a strong plastic bag and seal
tightly. Use scissors to cut a small hole in the tip of 1 of the corners.
Now use the bag like a piping bag to fill the dates with the cheese.
Wrap the ricotta stuffed dates with a slice of bacon and secure with
a toothpick through the belly of the date. Arrange all the prepared
dates on a parchment-lined baking sheet, allowing at least a little
space between each one for good browning. Roast for 15 to 20 minutes
or until bacon is browned and crispy. Remove from the baking sheet and
gently remove toothpicks. Serve immediately.
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Sherry Garlic Beef, Sherry Garlic Mushrooms, Grilled Spicy Sausage
1/2 cup parsley leaves, a couple of handfuls
8 cloves garlic, cracked away from skins
1 pound chorizo sausage, casings removed (or another spicy sausage)
1/4 cup extra-virgin olive oil
1 1/2 pounds tenderloin or sirloin of beef, well trimmed, cut into bite
sized pieces
Coarse salt and pepper
24 medium to large mushroom caps
1 cup dry sherry
Preheat a grill pan over medium high heat.
Place parsley and garlic in food processor and chop. Heat a large,
heavy skillet over high heat. Cut chorizo on an angle in 1/2-inch slices.
Grill 2 minutes on each side. Transfer to a serving dish.
To the hot skillet, add about 2 tablespoons extra-virgin olive oil,
2 turns of the pan. Add meat and sear the pieces on all sides to caramelize
it evenly. Add half of the garlic and parsley mixture to the pan. Turn
to coat the meat. Season meat with salt and pepper. Add 1/2 cup sherry
and turn the meat in the wine as it deglazes the pan. Transfer to a
serving dish and cover with loose foil to keep warm. Return pan to heat.
Repeat the same process with the mushrooms: add extra-virgin olive
oil to the pan, 2 tablespoons or 2 turns of the pan. Add mushrooms,
cook 3 or 4 minutes to char edges and soften, add parsley and garlic,
then salt and pepper, then sherry. Reduce sherry while scraping up pan
drippings and remove to serving dish.
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Chick-Peas and Spinach Tapas
10 ounces fresh spinach leaves, rinsed, or 1 (10-ounce) package frozen
leaf spinach
19-ounce can (2 cups) chick-peas, drained and rinsed
1 red bell pepper, finely diced
1 tablespoon snipped fresh chives
1 to 2 lemons, juiced or to taste
1/4 to 1/3 cup extra virgin olive oil
Salt and freshly ground black pepper, to taste
If using fresh spinach: Cook the spinach in a saucepan with the water
clinging to its leaves, stirring, until wilted. Drain, squeeze dry,
and finely chop. If using frozen spinach, follow package directions,
drain, squeeze dry, and finely chop.
In a bowl combine the spinach with the chick peas, pepper, chives, lemon
juice, oil, salt, and pepper. Serve as is or chilled with toasted bread
or as a filling for pita pockets.
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Crab Croquettes
2 cups water
1 cup long-grain rice (recommended: Zatarain's)
4 tablespoons butter
1 pound fresh shrimp, peeled, deveined and finely chopped
8 ounces crabmeat
1 cup finely chopped green onions
1/2 cup finely chopped seeded jalapenos
4 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon Essence, recipe follows
1/2 cup all-purpose flour
4 eggs, lightly beaten
Vegetable oil or peanut oil for frying
White saltine cracker crumbs
Garlic Aioli, recipe follows
Bring 2 cups salted water to a boil in a medium pot. Add the rice,
reduce heat to medium-low and cook until done, about 20 to 25 minutes.
Remove pot from the heat and add the butter to the warm rice and stir
to incorporate. Next, add the shrimp, crab, onions, jalapenos, lemon
juice, salt, pepper and Essence and stir to combine. Stir in flour and
eggs. Be careful not to break up the crabmeat when mixing the ingredients.
Transfer the mixture to a storage container and refrigerate for 2 hours.
In a large heavy-bottomed sauce pan, pour enough oil to fill the pan
about a 1/3 of the way. Heat over medium heat until a deep-frying thermometer
inserted in the oil reaches 360 degrees F. (If you don't have a thermometer,
a cube of bread will brown in about 3 minutes.)
Remove the croquette mixture from refrigerator and shape into 1/2-inch
to 3/4-inch thick patties and coat with white cracker crumbs. Use an
ice cream scoop to keep portion sizes the same.
Fry the croquettes until golden brown on both sides. Drain on paper
towels and season with salt. Serve with Garlic Aioli.
Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme
Combine all ingredients thoroughly.
Yield: 2/3 cup
Recipe from "New New Orleans Cooking," by Emeril Lagasse
and Jessie Tirsch
Published by William Morrow, 1993.
Garlic Aioli:
4 egg yolks
2 tablespoons Dijon mustard (recommended: Grey Poupon) or Creole mustard
10 cloves garlic
1 1/2 cups extra virgin olive oil
2 tablespoons fresh lemon juice
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon cayenne pepper
Combine the egg yolks, mustard and garlic cloves in a food processor.
While processing, add 1 cup of the olive oil in a fine stream to make
an emulsion. Add lemon juice, salt, black pepper and cayenne, and then
the remaining oil. Process until thick and smooth.
Cook's note: You can make this ahead of time and refrigerate until
needed.
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