Category: Appetizers and Sides

Tempura Veggie

Batter:

  • 1 C flour
  • 1/2 tsp salt
  • 2 eggs
  • 1/2 C lowfat buttermilk

1/2 inch safflower oil in fry pan at 365º

  1. Decide on veggie:  () thin asparagus spears () mushroom slices () zucchini slices () Brussel sprout leaves () broccoli

Dip in flour, then batter, then hot oil

Fire Roasted Pepper Salad

INGREDIENTS

  • Red bell pepper
  • Yellow bell pepper
  • Poblano pepper
  • 1 lemon
  • 1 tsp EVOO
  • 2 TBL honey
  • 1/2 tsp ground coriander
  • 1 dash Worcestershire
  • 1/4 C chopped fresh cilantro
  • Pepper and salt to taste

STEP BY STEP

  1. Blacken peppers under broiler or over open flame
    or in oven at 500º for about 10 minutes
  2. Put into plastic bag to sweat for 5 minutes
  3. Peel off skin – do not rinse under water
  4. Cut into strips
  5. Toss with all other ingredients
  6. Serve as a side to any protein

Tips: Edible Colors

Here is a list of things that you can use to color food items, rather than food coloring.

  • Red – Beet juice
  • Red – Tomato Paste
  • Green – Pesto
  • Green – Blanched Spinach
  • Orange – Colorante (Amazon)
  • Yellow – Colorante (scant)
  • Black – Activated Charcoal
  • Black – Squid Ink

… and you can always use food coloring

Here is an example:
Color pie dough whatever color you like and roll thinly
Spray with Pam
Use metal spoons to form edible spoons – or use binder clips
Bake wrapped in foil – 5 minutes @ 350º

Put appetizers in the spoons

  • Shred radish
  • Olive tapenade mix
  • Tomato
  • Proscuitto
  • Black River caviar
  • Kalamata olives
  • Salmon with creme fresh
  • Fois gras
  • Cheese
  •  

Puff Pastry Appetizers

Pinwheel Appetizers

  • 1/2 sheet puff pastry
  • 1 layer of Proscuitto
  • 1 layer of Gruyere cheese
  • Basil
  • Egg wash on bare leading edge and roll into a log, then press to seal
  • Wrap firmly in Saran Wrap and refrigerate for 30 minutes
  • Slice into 3/4 inch disks and lay on a baking sheet
  • Bake 400º for 15 minutes

Jalapeño Snake Bite Appetizers

  • Cut puff pastry into rounds using a small biscuit cutter or cut them into 1-2 inch squares – DO NOT TWIST or it will seal the edges.  Just press down.
  • Add manchego cheese
  • A slice of jalapeño
  • Sprinkle with Parmesan cheese
  • Bake at 400º for 10 minutes

Cheese Straws

  • Thaw a sheet of puff pastry
  • Roll just to flatten and shape
  • Brush entire top with melted butter
  • Sprinkle with shredded cheese – cheddar and Parmesan
  • Merest sprinkle of cayenne pepper or ground red pepper
  • Use rolling pin to press lightly into puff pastry
  • Cut into 12 strips (same direction as the seam)
  • Twist 5 times and place on a baking sheet
  • Put into freezer for 10-15 minutes
  • Spot-brush with egg wash plain sides
  • Sprinkle with a bit of extra parm cheese
  • Bake 400º for 12 minutes

Personal Pizza Bites

  1. Thaw a sheet of puff pastry.
  2. Use a biscuit cutter to cut circles.
    NOTE:  Press, but do not twist the cutter.  Twisting it will seal the puff pastry and it will not rise as well.
  3. Top mini-pizzas with a bit of goat cheese and a halved cherry tomato.
  4. Bake at 375º for 20 minutes
  5. Add a fresh basil leaf chiffonade and drizzle on a bit of EVOO.

Bacon Cheese Twists

  1. Lay out a piece of puff pastry
  2. Brush the top with Dijon mustard
  3. Sprinkle shredded white cheddar over the mustard
  4. Add thyme, paprika and Grandpa's Thunder Powder or Arghhh Powder to the top
  5. Press above ingredients firmly into the puff pastry
  6. Cut pastry into 3/4 – 1 inch strips using a pizza cutter
  7. Add a strip of uncooked bacon on top
  8. Twist into strips (about 3 times)
  9. Bake at 400º for 15-18 minutes
  10. Serve with a Dijon-aise dip

Cucumber Salad – COLLECTION

Cucumber Salads

INGREDIENTS

  • Cucumber
  • Other ingredients vary between recipes

HINTS

  • Use a mandolin to get nearly paper thin slices of cucumber
  • When thin the green skin is very edible, and gives a nice crunch
  • If you don’t like the skin, use a zester to artfully remove much of the skin
  • You can get a fancy crinkle cutter or lemon zester at Amazon. I use mine often for many other dishes

Grandma’s Cucumber Salad

CLICK HERE

Grandma’s Cucumber Salad


 

Sunomono Salad – Spicy Cucumber Salad

The thinner your cucumber,
the better your sunomono.

CLICK HERE

Sunomono Salad

Cucumber and Krab Salad

CLICK HERE

Cucumber and Krab Salad

Cucumber and Tomato Salad

CLICK HERE

Cucumber and Tomato Salad

Great Grandma Andrews’ Cucumber and Onions

This is the recipe that my mother made for me when I was young. She used to make me my own jar from which I could snack any time of the day or night.

  • 1 medium to large cucumber – English cucumber if available
    – Peel using a julienne stripper or potato peeler – Leave some of the green
    – Halve the cucumber and use the edge of a spoon to deseed
    – Cut into spears, then into 1/2 inch chunks. To make it pretty, you can use a crinkle cutter
  • 1 large sweet onion – Halved and slivered and soaked in ice water for 5 minutes
  • Toss cucumber and onion with 2 tsp salt
  • Let rest in a plated colander for 30-60 minutes – Liquid will drain from veggies

Great Grandma’s Marinate

  • Combine
    – 1/2 C Apple Cider Vinegar
    – 1 TBL sugar or honey
    – 1 tsp salt
    – 1/2 C boiling hot water
  • Pour hot liquid over top of the cukes
  • Top, if necessary, with water so that liquid completely covers mixture.
    GRANDPA’S MEDITERRANEAN TWIST
  • Add 1/2 tsp Grandpa's Thunder Powder or Arghhh Powder, 1/3 C sour cream, 1/4 C chopped mint
  • Toss together and plate as an appetizer topped with a mint leaf

Small Dressed Cucumber

This is similar to the above recipe, made by my mother, but this one was from The Church Ladies at Phoenix First Church

  • Score your cucumber before slicing thin
  • Half of a small sweet onion – sliced thin
  • 1/4 C cider vinegar
  • 1 TBL honey
  • 2 TBL chopped parsley
  • 1/2 chopped green pepper
  • 1/2 tsp salt dissolved in 1/4 C hot water
  • 1/8 tsp cracked black pepper
  • Marinate in refrigerator for at least 8 hours

Plated Cucumbers

  • Japanese, Kirby, Persian cucumbers or English cucumber
  • Peel leaving some green in between peeled strips (for color)
  • Cut into 1/4 inch thick slices
  • In a measuring cup combine 2 TBL apple cider vinegar and 2 TBL pickle brine (from a standard jar of pickles)
  • Add 2 TBL EVOO, 1 tsp garlic powder, 1 tsp dill seed
  • Toss cucumber slices in the vinegar mixture
  • Plate cucumber slices on a plate
  • Sprinkle with grated pepper and Maldon salt
  • Sprinkle with capers and pickled red onion

Pickled Red Onion

  1. Slice red onion as thinly as you can
  2. Boil 2-3 TBL apple cider vinegar (microwave 30 seconds)
  3. Melt 1 tsp sugar into the vinegar
  4. Pour over the red onions and let cool for at least 15 minutes

Cucumber Carrot Salad

  • 1 medium to large cucumber – Halved and seeds removed, then sliced thin
  • 1 large sweet onion – Halved and sliced very thin
  • 1/2 carrot – Julienne strips
  • 2 radishes – Sliced thin
  • Combine
    – Apple Cider to almost cover mixture
    – 3 TBS Dill
    – 1 TBS brown sugar
    – 1 tsp Worcestershire
  • Shake to combine and coat
  • Let marinate at least overnight
  • Serve cold

Daikon Cucumber Salad

  • Slice cucumber thin on a mandolin
  • Julienne strips of carrot
  • Mandolin Daikon Radish very thin
  • Toss with marinate ( below )
  • Let rest for one hour
  • Toss with pieces of green onion (green and white)
    Cut on the bias in about 1/4 inch pieces

Marinate for Daikon Cuke Salad

  • 3/4 C rice wine
  • 1 tsp minced Ginger
  • 1 tsp minced Garlic
  • 1 tsp Sambal olek
  • 1 tsp Brown sugar
  • 1 tsp Fish sauce

Cucumber and Jicama Salad

  • Combine in a large mixing bowl
    – Juice and zest from one lime
    – 1 hand of cilantro – chopped
    – 2 TBL Rice Vinegar
    – 1 TBL honey
    – 1/4 tsp ground cayenne pepper
    – 1/2 tsp salt
    – 1 TBL EVOO
    – 2 scallions – Cut on the bias in 1/4 inch pieces
  • Toss with
    – Cucumber cut into 2 inch pieces, and then cut into strips
    – 1/2 as much jicama, also cut into strips of the same length and thickness
  • Optional
    – Add 1/8 C smashed peanuts
    – Add 1/2 C shredded chicken

Pickled Cucumbers

  • Peel cukes, slice in half, and remove seeds.
    • Alternately use a Benreiner Spiralizer
  • Slice thinly as possible
  • Add in large canning jar
    – 1/2 C sugar
    – 1 tsp salt
    – 1 tsp ground Cardamom
    – 1 tsp ground Alspiace
  • Add 1/2 C rice wine vinegar (HOT)
  • Optional
    – 1/2 tsp black sesame seeds

Marinated Cucumbers: VIDEO

Here is a cooking class that I took while on board the Holland America.

Marinated Cucumbers: VIDEO

Asparagus – COLLECTION

  • Pencil thin asparagus has an intense flavor.
  • Older thicker asparagus has a milder flavor.
  • Dry cooking activates the amino acids, giving a meaty flavor
  • Moist cooking gives the asparagus more of a grassy flavor
  • Quick method:  Microwave in a wet paper towel 3-4 minutes
  • When buying, examine that stalks in the center
  • Stalks will dry from the bottom, and rot from the tips
  • Tips should be tightly packed
  • Store upright in a glass of water – like flowers

 

Onion Tart

  • 3-4 sweet onions – sliced medium pieces
  • 1/2 C balsamic vinegar
  • 1/2 C sugar
  • 1 C water
  1. Simmer sliced onion and other ingredients for 20-30 minutes
  2. Spread pizza dough on flat baking pan
  3. Using slotted spoon to place onions on dough – discard liquid
  4. Sprinkle lightly with shred mozzarella and cheddar
  5. Bake 15-20 minutes at 350º
  6. Top with goat cheese
  7. Put back into oven for three minutes

Optional toppings:  Garlic, Kalamata olives, proscuitto, bacon, ham, tomatoes, etc.

 

Bruschetta

All of these are served on top of a French Bread or Bauguette sliced on the bias (angle) and toasted until it just starts to turn brown.

Caprese

  • Tomato, slice of mozzarella, topped with a basil leaf or black olive
  • Drizzle with EVOO at serving time

Caramelized Red Onion

  • Caramelize slivers of red onion in EVOO, then spread marscapone and prosciutto. Top with fig and red onion

Goat Cheese and Pear

  • Spread goat cheese and top with wedges or thin slices of pear. Drizzle with aged balsamic vinegar glaze

Burnt Mozzarella

  • Shave whole-milk mozzarella over sliced bread. Cover bread completely, then broil about 60 seconds to melt the cheese. Top with pesto

Olive Tapenade

  • Variety of pitted olives roughly chopped, then mixed with a sprinkle of anise seed, Greek oregano, red pepper and EVOO. Top with aged balsamic vinegar

Brie

  • A thin slice of brie with a few capers or slices of persimmon

 

Here are some more ideas:

  • Goat Cheese and Smoked Salmon
  • Sauteed Spinach with Bacon
  • Cream Cheese and Pomegranate
  • Cream Cheese w/ Onion and Caper
  • Goat Cheese and Raspberry Jam
  • Goat Cheese with Cherries
  • Feta Cheese topped with Cucumber
  • Sliced Ham with Apricots or Figs
  • Salami with Dijon Mustard
  • Parmesan and Grilled Peppers
  • Spinach Pesto and Sardines

The ideas are nearly limitless.
Don’t be afraid to experiment.

 

Spanish Style Potatoes

INGREDIENTS

  • 5 Russet potatoes
  • 1 TBL salt
  • 1 tsp baking soda

STEP BY STEP

  1. Wash and dry four potatoes
  2. Optional: Peel potatoes
  3. Cut into one inch segments
  4. Bring a large pot of water up to a boil
  5. Add 1 salt and baking soda to the water
  6. Add potatoes and bring pot back to a full boil
  7. Turn off heat and let potatoes simmer in the hot water two minutes
  8. Strain potatoes from water – discard the water
  9. Dump potatoes onto a clean towel and let air dry for 30 minutes
  10. Return to a large mixing bowl and toss with 1 TBL EVOO
  11. Add 1 TBL large grain kosher salt and toss until coated
  12. Pour onto a baking pan and let rest 30 more minutes
  13. Heat up 3 C canola oil to 375º
  14. Add potatoes all at once
  15. This will reduce oil temperature, but that’s OK
    Do not reduce heat on the oil, you want it eventually to start frying
  16. Cook 25 minutes from the time you add them
  17. Remove to a paper towel to drain
  18. Sprinkle with salt while they are still warm
  19. Serve with a side of dipping sauce

Spicy Tomato Dipping Sauce

  1. Microplane two cloves of garlic
  2. Heat up 1 TBL EVOO in a pan to medium low heat
  3. Heat 2 TBL tomato paste till it starts to break down
  4. Push the tomato paste to the side and add a splash more oil in the clear space
  5. Add garlic and 1 tsp sweet paprika to the oil
  6. Add 1/2 tsp kosher salt and 1/2 tsp powdered cayenne pepper
  7. Mix cayenne 20 seconds, then mix all ingredients together
  8. Add 1/4 C water and 1/4 C chicken stock and whisk all together
  9. Bring up to a boil and then reduce to a simmer
  10. Let simmer 5 minutes
  11. Remove from heat and whisk in 2 tsp white wine
  12. Put into bowl and set aside to finish cooling
  13. Add 2 TBL Miracle Whip salad dressing

 

 

 

Creamed Corn

Ingredients

  • 2 pieces of bacon – browned
  • Red onion
  • Chopped chives
  • Garlic
  • Old Bay Seasoning
  • Smoked paprika
  • Fresh tarragon
  • Corn – fresh or canned
  • Half and Half to moisten
  • 1/4 C cream cheese
  • OPTIONAL
    • Diced poblano
    • Diced red bell

Step by Step

  1. Brown bacon, then set aside and crumble
  2. Dump much of the grease
  3. Add first four veggies
  4. Soften 5 minutes
  5. Add Old Bay, smoked paprika, tarragon
  6. Add corn
  7. Add Half and Half and cream cheese
    – Healthy alternative: substitute chicken stock and blend1 C of veggie mixture, then add back in

 

Tuna Tar Tar

Adapted from Jeff Smedstad – Elote Cafe in Sedona, Arizona.

Jeff’s Special Elote Mayo Mixture

  • 1/2 C Best Foods mayonnaise
  • 1 tsp granulated sugar
  • 1/2 tsp granulated garlic
  • Salt and pepper to taste
  • Choloula to taste
  • 1 TBL fresh lime juice

Ingredints

  • 1 LB Grade #1 Tuna
  • 2 TBL grated carrot
  • 1 TBL finely diced radish
  • 2 TBL diced onion
  • generous portion of cilantro
  • 2 TBL bottled lime juice
  • 1/2 sliced avocado
  • dash of soy sauce
  • dash of cream of tartar
  • 1/2 C Elote Mayo Mixture

Step by Step

  1. Cut your tuna into small pieces
    Remove the black vein from the fish if present
  2. Mix all ingredients except tuna
  3. Toss mixture with tuna
  4. Serve on rustic crackers

Do not keep for more than 6 hours

 

Adapted from Lincoln Steakhouse and Bar – Chef John Frasier

  • Sashimi Grade Aji Tuna – cubed
  • Avocado, lime, salt pepper
  • Pineapple Juice
  • Soy Sauce – low sodium
  • Thai Chili Paste
  • Lemon Zest
  • Fresh Ginger
  • Fresh Garlic
  • Chopped Jalapenos
  • Charred Pineapple
  • Red Bell

Combine

  • 1 TBL soy sauce
  • 1 TBL pineapple juice
  • Dab of chili paste
  • Lemon Zest, Grate Ginger
    • Let marinate 3 minutes
  • In food ring add
    • 1/4 ringAvocado
    • 3/4 ring tuna
    • Fresh peppers and Garlic on the side
    • pineapple on the top

 

Stuffed Peppers – COLLECTION

– How to roast a pepper – – SEE VIDEO

Cotija Stuffed Poblanos

Step by Step

  1. Soak corn (shucked) for 15 minutes in buttermilk
    (Optional: Trader Joe’s Roasted Corn)
  2. Sear corn in a bit of butter over high heat
  3. Roast and peel 2 poblano peppers SEE VIDEO
  4. Slice open and remove seeds – set aside
  5. To skillet add:
    1. seeded and diced tomato to the corn (still at high heat)
    2. 2 TBL Hatch or Macayo’s Green Chiles
    3. 2 TBL diced sweet onion
  6. Reduce heat to low and add
    1. 1/4 C Cotija cheese
    2. Season with EVOO, salt and pepper
    3. Add optional chicken, shrimp, etc
  7. Toss well
  8. Stuff peppers with skillet mixture
  9. Bake at 10-15 minutes at 350º or serve cold
  10. Plate and top with Mexican Crema (option heavy cream plus a bit of yogurt)

Stuffed Poblano on Red Bell Pepper Sauce

INGREDIENTS

  • Red bell pepper
  • Poblano pepper
  • Goat cheese or Monterey
  • Queso fresco
  • Shallots
  • Fresh red bell pepper
  • Shrimp, lobster, krab or cooked chicken

STEP BY STEP

  1. Roast (blacken) your poblano pepper – SEE VIDEO
  2. Slit the side and remove all seeds and veins
  3. Flatten your red bell and put it under the broiler.  This will become your sauce
  4. Chop up meat
  5. Mix and combine with cheese and fresh red bell
  6. One serano chile
  7. Fresh cut cilantro
  8. Basil chiffonade and chop
  9. Salt
  10. Stuff the poblano
  11. Cook 10 minutes at 350º
    RED BELL PEPPER SAUCE
  12. Blend (puree) sauteed shallot, garlic and roasted red bell, chicken stock, salt and pepper
  13. Put into skillet and heat to reduce
  14. Serve stuffed pepper on a bed of the red bell pepper sauce

Stuffed Mini Peppers

  • A bag of what I like to call mini peppers from the supermarket.
    WASH and dry before using
  • Blacken over a gas burner, with a torch or under the broiler about five inches from the heater element – or on the grill.
  • After they have blackened put them into a glass bowl and seal with plastic wrap.
  • Let stand ten minutes to loosen the skin, then peel off. DO NOT RINSE.
  • Use a paper towel to scrape off most (not all) of the blackened skin

Peppers Stuffed with Cream Cheese

INGREDIENTS – OPTION ONE

Photo from www.aspicyperspective.com
Photo from www.aspicyperspective.com
  • Cream cheese
  • Goat cheese
  • Grated cheddar
  • Ground basil
  • Cilantro – chopped

STEP BY STEP – OPTION ONE

  1. Prepare peppers as shown above
  2. Stir together cream cheese, goat cheese, grated cheddar, ground basil and cilantro.
  3. Put a slit into the side of the pepper and carefully remove the seeds and the veins as much as possible.
  4. Spoon cheese mixture into the peppers pressing gently to close the slits. Do not overstuff.
  5. Return peppers to the pan (slit side up) and bake 10 more minutes.
  6. Sprinkle with salt and pepper and top with chives.

Peppers Stuffed with Meat

INGREDIENTS – OPTION TWO

Photo from theitaliandishblog.com
Photo from theitaliandishblog.com
  • 1 LB uncooked Ground pork, chicken, beef, or whatever you prefer
  • Salt and pepper to taste
  • Handful of Panko bread crumbs
  • 1 egg
  • 1/4 chopped green onion
    SAUCE – OPTION TWO
  • 1 TBL EACH – Soy, fish or oyster sauce, mirin
  • 2 TBL EACH – Sake, sugar
  • 1 tsp cornstarch in 1 tsp sake (hold aside)

STEP BY STEP – OPTION TWO

  1. Cut pepper in half length wise – remove seeds, stem and veins
  2. Mix together all of the above ingredients ( for the stuffing – not the sauce )
  3. Shake the halved peppers gently in a bag of flour
  4. Carefully pack the stuffing into the pepper
  5. If you are able to do it at the same time, prepare sauce while the meat and pepper are cooking – otherwise, do it now and then set it aside. Use cornstarch to thicken or sake to thin
  6. Fry MEAT SIDE DOWN in safflower oil for about 3-4 minutes
  7. Flip in skillet to give a light fry to the pepper itself
  8. Plate and top with your sauce
  9. Garnish with minced chive and/or 5 spice powder

 

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