Category Archives: Appetizers

Makes 3 cups
1 (15-ounce) cans white beans, drained well (see Chefs Notes)
4 cloves fresh garlic, peeled
1/8 teaspoon red chili flakes
1 teaspoons finely minced lemon zest
1 tablespoons fresh lemon juice
1 tablespoon finely minced fresh rosemary
1/4 teaspoon kosher salt
1/4 cup olive oil
Garnish: fresh rosemary sprig
1. Drain beans well, then combine in a food processor with the garlic cloves. Process for about 1 minute, then scrape down sides of food processor work bowl, and add the chili flakes, lemon juice and zest, rosemary and salt.
2. With motor running, add the olive oil through the feed tube in a slow stream. Process until smooth. Taste for salt and adjust if desired. This dip will keep refrigerated for up to 3 days.
3. Serve in a bowl; drizzle dip with a tiny bit of olive oil and garnish with a fresh rosemary sprig if desired.

Chefs notes:
I used 1/4 pound dried white beans, soaked, drained and cooked.
I like to serve this dip with crostini, grilled flat breads or fresh veggies, such as pieces of fennel, red peppers, blanched green beans or grilled vegetables. For a variation, stir in chopped Kalamata olives.
A Kathy Casey recipe

2 serrano or jalapeno chilies, seeded and minced
3 tablespoons mayonnaise
2 tablespoons fresh lime juice
2 teaspoons vegetable oil
2 tablespoons minced cilantro
1/2 medium onion, peeled and finely chopped
1/2 teaspoon ground cumin
1/2 teaspoon paprika (smoked if possible)
2 medium cloves garlic peeled and minced
1 stalk celery, minced
1/2 pound crab meat I
1 (8oz) package cream cheese, softened

1. Wear rubber gloves to prepare the chilies. In a medium skillet heat the oil
over medium heat. Add the onion and garlic; saute 5 minutes.
2. Combine the softened cream cheese, mayonnaise, lime juice, cilantro, cumin and paprika in a food processor. Add the cooked onion-garlic mixture, chilies, celery and crab meat. Process or work together until blended.
3. Transfer to a bowl, cover and refrigerate. (Use the dip within 24 hours.) Serve with tortilla chips.
Note: To quickly take the chill off of the dip, put into a microwave oven for about 30-60 seconds at 50 percent power.

CAJUN CRABMEAT MOLD

16 oz Cream cheese, softened
2 tb Dairy sour cream
1/2 ts Salt
1/2 ts Paprika (if possible 1/4 smoked, 1/4 Reg)
1/2 ts Ground red pepper
1 clove fresh garlic, minced
1/4 ts Ground thyme
1/2 lb Cooked crabmeat
1/4 c Finely chopped green pepper
Rye crackers
Beat all ingredients except crabmeat, green pepper and crackers in 2.5-quart bowl on medium speed until well blended, about 1 minute. Stir in crabmeat and green pepper. Line a deep 1.5-pint bowl with plastic wrap; press mixture in bowl. Cover and refrigerate until firm, about 3 hours.
Unmold on serving plate; remove plastic wrap. Garnish with chili peppers if desired. Serve with crackers. 3 cups spread (2 ts spread per cracker per serving); 60 calories per serving.
Source: Betty Crocker’s Cookbook, 6th Edition

To butterfly a shrimp, carefully slice it down the center of the back without cutting all the way through. The two sides then can be Spread open and flattened as called for in this recipe.
CRISPY COCONUT SHRIMP LETTUCE WRAPS WITH SPICY PEANUT DIPPING SAUCE
Makes 8 servings
For the peanut dipping sauce:
1/4 cup sesame oil toasted if possible
1 teaspoon grated fresh ginger
1 dove garlic dove, minced
1/2 cup peanut butter
1 tablespoon Sriracha hot sauce
2 tablespoons brown sugar
2 tablespoons reduced-sodium soy sauce
1/4 cup rice wine vinegar
1/3 cup hot water For the shrimp.
1 pound extra-large shrimp, peeled , deveined,tails removed and butterflied
1 cup all-purpose flour
1 teaspoon kosher sat, divided
1/2 teaspoon ground black popper, divided
3 eggs
3 cups (8-ounce bag) unsweetened shredded coconut
Vegetable oil, for deep-trying
1 head bibb lettuce
1 English cucumber, cut into sticks
2 limes, cut into wedges
1/2 lb bean sproots

1. To make the peanut sauce, in a small saucepan over low, heat the sesame oil. Add the ginger and garlic, than Cook for 2 minutes, or until fragrant
2. In a blender, combine the remaining sauce ingredients. Blend until smooth. Add the warmed sesame oil mixture and blend until light and creamy, adding additional hot water It necessary, to achieve a smooth dipping consistency. Set aside.
To make the shrimp, arrange the butterflied shrimp flat on a cutting board. Place the flat side of the chefs knife on the shrimp and gently pound to flatten. Set aside
4. In a large, shallow bowl, whisk together the flour, 1/2 teaspoon of the sat and 1/4 teaspoon of the pepper. In a second bowl, gently beat the eggs. Place the coconut on a large shallow plate and season with the remaining sat and pepper.
5. Coat the shrimp in flour, shaking off the excess, than dip them in the egg then the coconut coating both sides. Place an a baking tray and set aside in the refrigerator for 15 minutes to allow the coating to set before frying.
S. Meanwhile, in a large, heavy pot, heat about 3 inches of oil to 375 degrees.
7. Working in bathes, place the shrimp In the hot oil and try for 2 to 3 mimesis, or until golden and crispy. Remove with tongs and set on a paper towel lined plate to drain.
8. To serve, arrange bibb lettuce leaves, cucumber sticks, lime wedges and snow pea shoots on a large plate. Serve with coconut shrimp and dipping sauce so wraps can be assembled as desired.

Recipe by Tyler Florence

Ingredients:
6 medium cloves garlic
1 1/2 tsp salt
1 1/2 cups raw chickpeas, soaked 1 1/2 hours and boiled until very soft (1 1/2 hours)
dash light soy sauce
juice from 2 lemons
lots of pepper
dash of cayenne
3/4 cup tahini (less if you are concerned with calories or fat content)
1/4 cup (packed) finely minced Italian parsley
1/4 cup minced scallions

Directions:
Place garlic and salt in a blender blend until it is a thick paste. Add chickpeas, soy sauce, lemon juice, pepper, cayenne and blend until smooth. Add water if necessary. Add tahini and blend until smooth. Place in a bowl and add parsley and scallions. Note: use a good blender as blending chickpeas stresses an inexpensive blender. Chill thoroughly. Taste to adjust seasonings.

Serves 6

Ingredients:
3 tablespoons butter
3 tablespoon olive oil
1 pound chicken livers, trimmed and halved
3 large shallots, finely chopped
1/2 lb fresh mushrooms, thinly slicked
1/4 to 1/2 oz dried porcini mushrooms, soaked, minced.
1/2 teaspoon salt or to taste
1/2 teaspoon dried thyme
1/2 teaspoon dried tarragon
1/8 teaspoon freshly ground pepper
1/4 cup Cognac or brandy

Directions: 

In a large frying pan, melt 1 tb butter and 1 tb olive oil over moderately low heat. Add shallots and cook until softened, about 2 minutes. Add fresh mushrooms, soaked procini mushrooms and soaking liquid. Cook until mushrooms give up their liquid, about 5 min. Transfer to a food processor or blender.

Ingredients:
1 package Pepperridge Farm puff pastry sheets
OR 1 package large flaky biscuits (8 biscuits)
4-5 medium potatoes
4 tbs vegetable oil or corn oil
1 large onion peeled and finely chopped
1 cup frozen peas, defrosted
1 1/2 tbs finely grated ginger
1 tbs chopped garlic
1 fresh hot green chile (jalapeno or serrano)
3 tbs finely chopped cilantro
3 tbs water
1 1/2 tsp salt (or less)
1 tsp ground coriander seeds
1 tsp garam masala or curry power
1 tsp ground roasted cumin seeds
1/4 tsp cayenne pepper
2 tbs lemon juice

Make the Stuffing
Cut potatoes into 1 1/2-2 inch pieces. Microwave or boil until barely done. Allow to cool. Cut potatoes into 1/4 inch cubes.

Heat 4 tbs oil in a large frying pan over a medium heat. Add garlic and onions and stir-fry until onions begin to brown at edges. Add the ginger, green chili, fresh cilantro and 3 tbs water. Cover, lower heat, and simmer 3 minutes.

Add the diced potatoes, green peas, salt, coriander, garam marsala or curry power, roasted cumin, cayenne and lemon juice. Cook on low heat for 3-4 minutes, stirring gently. Check for salt and lemon juice flavors and add more as needed. Turn off heat and allow mixture to cool.

Make Samosas
Remove frozen puff pastry from the package and allow to sit out at room temperature for 35-40 minutes. Cut each sheet into 4 squares.

If using biscuits: roll out the biscuits (one at a time) in the shape of a 5-6 inch circle.

Preheat oven to 350 degrees.

Put about 3 tbs of the filling in the middle of a square or circle. If using pastry: fold the square tip to tip to form a triangle. If using biscuits: fold circle in half. Seal by pressing a fork along the edges. Place on a cookie sheet. Repeat the process with each samosa.

Bake samosas for about 30 minutes until a light golden color. When samosas are done, remove from cookie sheet and cut each samosa in half. Serve hot with Tamarind Chutney or Mango Major Grays Chutney.

Serves 8

Ingreadients
1/2 lb carrots scraped, ends trimmed, cut into 1/4 inch slices
1/2 cup chicken broth
salt
2 tbs white wine vinegar
2 garlic cloves, mashed to a paste or put through a garlic press
1/4 tsp dried oregano
1/4 ground cumin
1/4 tsp paprika, preferable Spanish style
1 tbs Italian parsley, chopped

Place the carrots in a saucepan with the chicken broth and add a little salt. Bring to a boil, then cover, lower heat, and simmer with the top ajar for 6-8 minutes. Carrots should be done, but still slightly crisp. Drain and set aside.

In a small bowl mix together the vinegar, water, garlic, oregano, cumin, paprika and salt. Add cooked carrots and fold gently. Marinate for several hours or overnight. Garnish with parsley. Serve at room temperature.

Serves 4.

Squid:
1 lb raw cleaned squid, wiped dry

Marinade:
5 cloves garlic minced
2 Tbs extra virgin olive oil
juice of 1/2 lemon
Salt and pepper to taste
Dash crushed red pepper flakes

Prepare Squid.
Marinate squid 1/2 hour to 1 hour in marinade. Soak small wooden skewers in water for 1/2 hour so they do not burn on grill. Stuff the tentacles inside each squid. Skewer each squid in several places lengthwise.

Prepare grill, heat to med-high. Cook squid on each side until barely done.

Great served with Romesco Sauce or Raspberry Inferno Sauce.

Ingredients
1 teaspoons butter
1 garlic cloves, chopped
1/3 cup dry white wine
1 tablespoons half and half
1 teaspoons saffron threads
1/2 tsp cornstarch
1/3 cup clam juice
1 scallions, thinly sliced
1 tomato, seeded, and chopped
1 tablespoons lemon juice

2 pounds mussels, scrubbed and debearded
1 tablespoons chives or green onions, chopped

Preparation
Melt the butter in a largepot, then add the garlic. Saute until the garlic is fragrant, about 1 minute. Add the wine, half and half, and saffron; simmer for ‘5 minutes. Add the clam juice, scallions, tomato, and lemon juice. Simmer for 5 minutes.

Add the mussels, cover, and stream until they are open, about 5-7 minutes. Shake the pot, holding down the lid with a kitchen towel, to redistribute the mussels. Discard any mussels that do not open. Divide the mussels into eight bowls; distribute the broth equally among the bowls, and top each with fresh chives.

Focus on: Cleaning Mussels
Hold the mussel under cold running water. Use a brush with stiff bristles to thoroughly scrub the mussel and remove grit, sand, and mud from the shell’s exterior. Mussels—especially non-farmed ones—often have a dark, shaggy beard extending from each shell. Remove them for a neater appearance in the finished dish. After scrubbing a mussel, pull the beard away from the shell until taut, and then pull the beard down sharply toward the dark hinge. It will snap away easily. Removing its beard will kill the mussel, so perform this step just before cooking.

Source Information

From Gourmet Meals in Minutes by The Culinary Institute of America, (C) 2004 Lebhar-Friedman Books