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Tag: appetizer

Sausage Mushroom Caps Bolognese

Sausage Mushroom Caps Bolognese

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Yield: 24 pieces
Hannah Jack Tavern, Merrimack, NH (closed)

Circa 1988.  This recipe comes from the then chef at Hannah Jack Tavern in NH.  I took a class that he taught at That Kitchen Place in Amherst, NH. Makes a great party appetizer.

  • 1small onion, diced
  • ½green pepper, diced
  • ½sweet red pepper, diced
  • 3cloves garlic, minced
  • 4TBS olive oil
  • 4sweet Italian sausages, casings removed
  • ½cup crushed tomatoes
  • 2TBS chopped parsley
  • 1tsp dried basil
  • ½cup light cream
  • ¾cup shredded mozzarella / bread crumbs
  • 24large mushroom caps, cleaned & stems removed


Preheat oven to 400°F.

Heat 2 TBS oil over high heat until shimmering. Put garlic in oil, sauté for 10 seconds. Add diced onion, peppers, and garlic. Sauté until onion is translucent but not browned.

Crumble sausage into pan with onion and peppers, stir and press into bottom of pan with large spoon to brown sausage. Cook until light brown. Drain excess fat. Add tomato, basil and parsley and cook about one minute. Add cream and reduce until thick. Remove from heat and stir in Mozzarella. Let cool. Add breadcrumbs to bind.

In a large sauce pan, sauté mushrooms in remaining olive oil. Drain and arrange on cookie sheet. Stuff with sausage mixture and bake at 400°F for 5 to 8 minutes.

Tip

With a few changes, the stuffing makes a real tasty filling for stuffed green peppers.

  • ½mushroom stuffing
  • 3green pepper tops, minced
  • 8oz ground beef
  • 1cup white rice, cooked

Brown the ground beef and the minced peppers in a large skillet.  When brown add the rice and the mushroom stuffing.  Mix until heated through.  Follow the prep and stuffing instructions for stuffed green peppers.

Sliced Tomato & Blue Cheese Salad

Sliced Tomato & Blue Cheese Salad

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Yield: 4 Servings
Adapted from Emeril Lagasse, (Delmonico Steakhouse)

2015: A nice steak house style starter salad. Goes great before a good steak.

  • 3large vine-ripened tomatoes, each cut into 4 thick slices
  • 1tsp salt
  • 1tsp freshly ground black pepper
  • 2TBS plus 1/2 cup Herb Vinaigrette, recipe follows
  • 12(1/8-inch thick) slices red onion, or sweet onions
  • 1/2cup crumbled blue cheese, recommended: Maytag

Place the tomatoes in a large bowl and season on both sides with the salt and pepper. Add 2 tablespoons of the herb vinaigrette and toss lightly to coat.

Place 1 tomato slice on each of 4 salad plates and top with 1 onion slice. Repeat layering for 3 layers each of tomatoes and onions, ending with onions on top. Crumble 2 tablespoons of the cheese on top of each stack, drizzle with the vinaigrette, and serve immediately.

Herb Vinaigrette

Yield: 1¼ cups
  • 1TBS Champagne vinegar
  • 1½tsp fresh orange juice
  • ¾tsp fresh lemon juice
  • ¾tsp fresh lime juice
  • ¾tsp fresh grapefruit juice
  • ½cup vegetable oil
  • ½cup extra-virgin olive oil
  • ½cup chopped assorted herbs, including thyme, parsley, chives and basil
  • ¼tsp salt
  • ¼tsp freshly ground black pepper

Combine the vinegar, and orange, lemon, lime, and grapefruit juices in a medium bowl and whisk together. Add the vegetable and olive oils in a slow stream, whisking constantly to form an emulsion. Add the herbs, salt, and pepper, and whisk well to incorporate

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Filo Tomato Tart

Filo Tomato Tart

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Yield: 20 3-inch squares
Sunset July 2007

Fantastic summer appetizer that is worth the effort.

  • 7sheets filo dough, thawed
  • 5TBS unsalted butter, melted
  • 7TBS grated Parmesan cheese, divided
  • 1cup very thinly sliced onion
  • 1cup shredded mozzarella cheese
  • 8roma tomatoes, sliced 1/8 inch
  • 1TBS fresh thyme leaves
  • salt and freshly ground pepper


Preheat oven to 375°F.

Line a large cookie sheet with parchment paper and spray paper with cooking-oil spray (or brush lightly with vegetable oil).

Lay 1 sheet filo on paper and brush lightly with a little melted butter. Sprinkle allover with 1 TBS Parmesan. Repeat layering 5 more times (with filo, butter, and Parmesan, pressing each sheet firmly so it sticks to the sheet below. Lay the last filo sheet on top, brush with remaining melted butter, and sprinkle on remaining 1 TBS Parmesan.

Scatter onion across filo, top with mozzarella, and arrange tomato slices in a single layer, overlapping slightly Sprinkle with thyme and salt and pepper to taste. Bake until filo is golden brown, 30 to 35 minutes. Cool 10 minutes, then serve.

Bacon-Wrapped Scallops

Bacon-Wrapped Scallops

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with Spicy Mayo

 Yield: 10 – 15 pieces
Adapted from Tyler Florence

Spicy Mayo

  • 1cup good quality mayonnaise
  • ¼cup hot chili paste like Sriracha
  • 1lime, juiced
  • 2TBS chopped cilantro, plus more for garnish

Scallops

  • 10-15large scallops
  • 10-15strips thin-sliced bacon
  • Extra-virgin olive oil
  • Salt and freshly ground black pepper


Spicy Mayo:
Make the spicy mayo by combining the mayonnaise, chili paste, lime juice, and chopped cilantro. Stir well and refrigerate until ready to use.
Scallops:
Heat the broiler. Wrap each scallop in a piece of bacon and secure it with a toothpick. Place the bacon wrapped scallops onto a baking sheet, drizzle them with olive oil, and season them with salt and pepper. Cook them under the broiler for about 10 to 15 minutes until the bacon is cooked through, turning once.

Bacon-Wrapped Potato Bites

Bacon-Wrapped Potato Bites

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Yield: about three dozen pieces
Source lost

2014: My daughter Samantha made this or something similar and this may be the same recipe.  As they say, “It’s good though…”  Makes a nice appetizer.

  • 1lb small or medium red potatoes
  • 2½tsp salt, divided
  • 1½tsp minced fresh rosemary
  • 1TBS olive oil
  • Freshly ground pepper
  • 12oz to 1 lb thick-cut bacon
  • 1cup (8 oz) sour cream
  • 1-3tsp hot sauce
  • Salt and pepper


Preheat the oven to 400°F.

Wash and dry the potatoes. Chop them into 1-inch pieces, keeping the chunks roughly the same size even if they aren’t the exact same shape. Put the potatoes in a medium pot, cover with cold water, and bring to a boil. Season the water with 2 teaspoons of salt. Once the water begins to boil, cook the potatoes for 3 to 4 minutes, until you can stick a fork into them without too much resistance. You want the potatoes to be almost, but not fully, cooked through so they won’t fall apart during the next steps.

Drain the potatoes and put them in a large bowl. Add the rosemary, olive oil, 1/2 tsp salt, and a few grinds of pepper, and toss until the potatoes are evenly coated.

Cut the strips of bacon into thirds. Wrap each potato bite in a piece of bacon, securing it with a toothpick. Put the potatoes on a baking sheet lined with parchment paper or aluminum foil spaced an inch or two apart. You may need to cook the potatoes in two batches.

Cook the potatoes for 15 minutes, then flip each piece. Cook for another 15 to 20 minutes, until the bacon is cooked through and as crisp as you like it. Mix the sour cream and hot sauce in a small bowl. Season with salt and pepper. Pile the potato bites on a plate and serve alongside the dip.

Cheesy Asparagus Tart

Cheesy Asparagus Tart

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Yield: 4 – 6 servings
http://12tomatoes.com/rc-elegant-asparagus-tart/

March 2016: I found this posted on Facebook and it looked wonderful. It’s fairly simple to make and tastes great.

  • 1(17.3 oz) package frozen puff pastry, thawed
  • 1½lb asparagus, bottom 3-4 inches peeled.
  • 3cups assorted cheese, grated (2½ cups Swiss, ½ cup parmesan)
  • 2TBS honey Dijon mustard
  • 1TBS extra-virgin olive oil
  • 1-2tsp balsamic vinegar, optional
  • Kosher salt and freshly ground pepper, to taste
  • Hollandaise sauce, garnish


Preheat oven to 400º F and line a large baking sheet with parchment paper.

Take both sheets of thawed puff pastry and place them on lined baking sheet, overlapping them by 1 inch and pressing the seam gently to seal.

Use a paring knife to score a rectangle border 1 inch from the edge of pastry, then take a fork and pierce the dough all around the inside of the rectangle. (This allows steam to be released so the center of your tart doesn’t puff up, while the outside edges do.)

Place baking sheet in oven and bake for 12-15 minutes, or until golden brown and lightly puffed up.

Remove from oven and let cool 2-3 minutes, then brush honey Dijon mustard and balsamic vinegar onto the center of puff pastry. Evenly sprinkle assorted cheeses over the center of tart.

Take your asparagus and trim the ends so they fit into the center rectangle of tart. Lay asparagus out in a single layer, alternating the direction ot the tips with each row, then brush with olive oil and season generously with salt and pepper.

Return baking sheet to oven and bake for 20-25 minutes, or until pastry is golden brown and edges are puffed up, and asparagusis tender.

Remove from oven and let cool 5 minutes, then drizzle with hollandaise sauce, slice.

Asian Pickles

Asian Pickles

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Pickled Napa Cabbage, Daikon, and Carrots

Yield: 4 Servings
Chichi Wang / Serious Eats

In this recipe from Susanna Foo, napa cabbage, carrots, and daikon are immersed in a brining solution of vinegar, sugar, and salt. Jalapeno peppers are added for just a touch of spiciness. Though the vegetables must be soaked in the brine for at least a day, the mixture will hold for two weeks. Crunchy and juicy, the julienned vegetables are pleasantly sweet and sour.

  • 3cups water
  • 1cup white vinegar, or 1 ½ cups rice vinegar
  • ¾cup sugar
  • 2TBS coarse or kosher salt
  • 1napa cabbage
  • 1daikon
  • 1small carrot
  • 2jalapeño peppers


Combine the water, vinegar, sugar and salt in a medium saucepan. Bring to a boil. Remove from the heat and let the mixture cool.

Cut off the leafy upper half of the cabbage and reserve for another use. You will only need the bottom ends with the thicker ribs. Cut each ribbed leaf in half lengthwise. Cut again into 1/8 inch strips.

Cut the daikon crosswise into thin, round slices, then cut each slice into a fine julienne. Soak in ice water for 5 minutes; drain.

Cut the carrot into a fine julienne.

Remove the stems from the jalapeno peppers and slice crosswise into thin slices.

Place all of the vegetables into a large bowl and pour the vinegar mixture all over, mixing well. The brine should immerse most of the vegetables; if not, add a bit of water to cover.

Cover the bowl with plastic wrap and weight it down with a pot of water or a heavy can. Refrigerate for at least 8 hours, or preferably for a day before using. Immersed in the brine, the relish will keep for up to two weeks in the refrigerator. This recipe can also be halved or quartered.

Quick Pickled Daikon and Carrot

Yield: 4 Servings

This recipe, from Hiroko Shimbo’s excellent book The Japanese Kitchen, is my favorite pickling recipe of all time. Shimbo’s technique is a hybrid process, involving an initial salting followed by a soak in a brining liquid of mirin and rice vinegar. The mirin imbues the vegetables with a winey sweetness that surpasses the abilities of plain sugar. During the summer, I try to have a bag of Shimbo’s pickled daikon and carrots on hand, for any overheating emergencies involving baked goods and tripe.

  • 2garlic cloves, minced
  • 4inches of daikon (3 inches in diameter), peeled and quartered lengthwise
  • 1medium carrot, halved lengthwise
  • 1tsp salt
  • ¼cup mirin
  • ¼cup rice vinegar
  • 2TBS sugar


In a bowl, toss the vegetables with the salt. Cover the vegetables with plastic wrap and weight it down with a pot of water or a heavy can. Let stand for five to six hours at room temperature.

Remove the vegetables from the bowl and place them into a sealable plastic bag, along with the mirin, sugar, and rice vinegar. Leave the vegetables in the bag at room temperature for three to four hours, shaking the bag every so often to distribute the liquid evenly.

Refrigerate the vegetables in the plastic bag overnight, or for up to 3 days.

To serve, cut the vegetable strips into 1/4-inch slices. Serve plain or drizzled with a bit of soy sauce.

Quick & Spicy Asian Pickles

Yield: 4 to 6 Servings
Jennifer Rubell / Epicurious
  • ¼cup rice vinegar
  • 4tsp sugar
  • 1tsp soy sauce
  • 1tsp fish sauce
  • ½tsp dried crushed red pepper
  • 2small English hothouse cucumbers


Whisk rice vinegar, sugar, soy sauce, fish sauce, and crushed red pepper in large bowl.

DO AHEAD: Can be made 1 day ahead. Cover and Chill.

Slice cucumbers crosswise into 1/4-inch-thick rounds. Add cucumber slices to vinegar mixture; toss. Cover and chill ten minutes to 1 hour, tossing occasionally.

Vietnamese Quick-Pickled Vegetables

Yield: 4 to 6 Servings
Delspina / Epicurious

This easy quick-pickle is crunchy, sweet and salty. It’s the perfect accompaniment to Asian meat dishes or a colorful addition to salads and sandwiches. If you’re feeling creative, use the pickling mixture with other vegetables like asparagus, green beans or cauliflower.

  • ½cup rice vinegar
  • ¼cup sugar
  • 1tsp salt
  • 2carrots, thinly sliced
  • 2Thai bird or serrano chiles, stemmed and quartered lengthwise
  • 1(½-inch) piece ginger, peeled and thinly sliced
  • 1large daikon, peeled and thinly sliced
  • ½English seedless cucumber, thinly sliced
  • ½red onion, thinly sliced


Put vinegar, sugar and salt into a large bowl and whisk until sugar is dissolved. Add carrots, chilies, ginger, daikon, cucumbers and onions and toss to combine. Cover and refrigerate for at least 1 hour or up to several hours before serving.

Colonel Scottie’s Chicken

Colonel Scottie’s Chicken

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With Joe’s Florida Stone Crab Mustard Sauce

Yield: 12 – 16 pieces

Scott Nowell

This idea came from a trade show visit to Atlanta. I got an invite to a reception in AT&T’s suite in the hotel. One of the items served was breaded chicken strips with a honey-mustard sauce. This is my version with a mustard sauce pulled from a Frugal Gourmet (Jeff Smith) cookbook.

  • 1½lb boneless, skinless chicken breasts
  • 1cup milk
  • 1egg
  • 1cup unseasoned bread crumbs
  • -or-
  • 1cup flour
  • 1/8tsp salt
  • ¼tsp fresh ground pepper
  • 1/8tsp paprika
  • 2TBS butter
  • 4TBS cooking oil


Trim chicken breasts to remove fat. Slice crosswise into strips about a ¼ to 3/8 inch thick.

Put breadcrumbs or flour in a large flat bowl or plate, and mix in spices.

Beat egg into milk and season.

Dredge chicken strips in flour, dip chicken strips in milk and then roll in breading to coat evenly. (Shake a bunch in a plastic bag filled with breading.

Heat the butter and 2 TBS of the oil in a large skillet over high heat until the butter stops foaming and the oil is quite hot but not smoking. Add the chicken pieces in a single layer without crowding and cook until browned. Turn the chicken over and brown the other side. Remove to paper towels to absorb oil, then transfer to a serving dish. Cook remaining chicken. Add additional oil as necessary between batches and let oil get hot before adding chicken.

Joe’s Florida Stone Crab Mustard Sauce

  • 3½tsp dry English mustard (Coleman’s)
  • 1cup mayonnaise (not Miracle Whip)
  • 2tsp Worcestershire sauce
  • 1tsp A1 Sauce
  • 1/8cup light cream or half and half
  • 1/8tsp salt


Beat the dry mustard and mayonnaise together for 1 minute. Add the remaining ingredients and beat until the mixture reaches a creamy consistency. Chill.

Ham & Cheese Rollups

Ham & Cheese Rollups

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Yield: 3 rolls using simple bread dough
Scott Nowell

This is my version of my mother Connie’s recipe. She used to call this “calzone” but I never knew why. It is more like “stromboli”, but it may have been my confusion. Regardless, it quickly turned into a family favorite for New Year’s day and Super Bowl Sunday.

  • 2loaves frozen bread dough or 1 simple bread dough (recipe follows)
  • 1½lb deli baked Ham such as Black Forest.
  • 1½lb deli Swiss cheese sliced thin.
  • 1egg yoke beaten with
  • 1TBS milk
  • cooking spray
  • pastry brush
  • Special Equipment: 2 sheet pans & Silpat sheets


Thaw dough per package directions but on sheet pan using either Overnight or quick method. -or- Make simple bread dough (below).

Preheat oven to 400°F or to package recommendation.

Either use a Silpat on each sheet pan or spray with cooking spray or wipe lightly with oil.

Flour counter. Dough will have risen during thawing, so press down on dough to flatten and release air. Roll out dough to a rectangle approximately 12 x 17 inches.

Lay ham slices on dough side by side from end to end. Add Swiss on top but offset towards bottom, see diagram below.

Brush egg wash on one long edge.

Roll the long edge from the ham side towards the cheese side. Press the egg washed edge to seal. Place on baking sheet with the seam down. Curve to fit if too long. Brush all over with egg wash.

Bake for 25-35 minutes until nicely brown and bread is cooked.

Cool, slice ¼ to ½ inch thick.

Simple Bread Dough

Yield: 3 1-lb loaves
  • 1packet active dry yeast or 2 ¼ tsp instant yeast
  • ½TBS sugar
  • 1TBS salt
  • 2cups lukewarm water (not over 110°F)
  • 5½-6cups unbleached all-purpose or bread flour


Mix all of the ingredients together in a stand mixer fitted with the dough hook, using the smaller amount of flour. Mix thoroughly until the dough pulls away from the sides of the bowl, adding more of the flour if necessary.

To knead: Knead at medium speed in the stand mixer with a dough hook for about 7 minutes.

Remove dough from bowl and coat the inside of the bowl with a little oil. Return the dough to the bowl and turn it over once to grease the top. Cover with plastic wrap and place in a warm, draft-free place (your turned-off oven works well) until the dough doubles in bulk, about 1 to 2 hours.

Gently deflate the dough. Cut it in thirds and shape into loaves. Cover with cling film and refrigerate over night.