Category: Appetizers and Sides

Appetizers and Sides: Intro

An amuse bouche is something that you serve before you even get started. It tells your people that they are in for a special treat. Generally it is just about one (maximum two) bites.

CLICK HERE for some examples.

The appetizers generally follow your amuse bouche, but come before the main course.

Appetizers should be tasty, but not too filling. Familiar examples are taco chips with salsa at Mexican restaurants or egg drop soup at Chinese restaurants.

Here are a lot if suggestions and ideas from other cooking sites:

Your appetizers and sides should compliment whatever you are serving.

Zucchini Tarragon

This recipe is a fairly quick, healthy and pretty side that will go well as a side for any meat.

INGREDIENTS

  • 1 large (or two small) zucchinis
  • 2 TBL EVOO
  • 1 TBL fresh Tarragon – chopped
  • zest and juice from one lemon
  • Grated Parmesan – just enough to garnish

EQUIPMENT

  • Mandolin
  • Grill pan

STEP BY STEP

  1. Cut ends off zucchini
  2. Cut zucch into 1/8 inch steaks (or ribbons)
  3. Using a cooking spray, spray the zucchs lightly
  4. Put onto grill pan over medium heat
  5. Cook first side two minutes
  6. Flip cook other side one minute
  7. Flip again so that you get the “X” on the zucchini face
  8. Cook one more minute
  9. Remove to a large foil-line and greased baking tray with the “X” facing up
  10. Mix tarragon, lemon juice, lemon zest, salt and pepper
  11. Drizzle tarragon mixture evenly over all zucchs
  12. Grate Parmesan lightly over top
  13. Broil just till Parmesan starts to change texture

 

Counter Kraut

In a hurry? Check out my recipe for Kwik Kraut.

I have since found out that this recipe CAN produce bacteria that is bad for you. Use a Fermentation Lock to assure that your Counter Kraut does not contain any of the bad stuff. On the other hand, I’ve made this three times and am still living. Perhaps just by chance, but there you go! If anything looks or smells “off” just throw it away and start over. Usually it will be great.

PREPARE THIS RECIPE THOUGH AT YOUR OWN RISK.

This sauerkraut takes some time, but it is just about as easy as you can get, and it tastes GREAT. Is it a German recipe, or a Polish recipe? Who knows? Who cares? This goes perfectly with BBQ Bratwurst and German potato salad.

INGREDIENTS

  • 1 head green cabbage
  • lots of salt
  • distilled water
  • Lots of TIME and a little bit of dedication

STEP BY STEP

  1. Cut a head of green cabbage in half, then start cutting off thin slices.
  2. About every two or three cuts, put the slices into a GLASS pitcher or other tall container.
  3. Sprinkle 1-2 tsp salt over the top of the cabbage
  4. Keep cutting the cabbage, and keep putting salt on the top until your container is full.
  5. Pack down the cabbage and put in one or two more layers, packing in between.
  6. Use the lid to a margarine tub (or similar) to hold the cabbage in place.
  7. Slowly pour water over the top completely covering the cabbage.
  8. Put a LOOSE FITTING lid on the container to keep bugs and dust out.
  9. Place the container where overflow will not damage anything… perhaps in a pie pan.
  10. Let sit on the counter for fourteen days, topping off with water each morning.
  11. Keep cabbage submerged under the water
  12. At the end of the fermentation process, pour the liquid into a large measuring cup
  13. Remove the sauerkraut into clean canning jars, filling and spacing as necessary, making sure to leave about an inch of clearance to the top of the jar. Discard the salt which has collected in the bottom of the container.
  14. Top the jars with liquid, cap and refrigerate. Keeps for a month.

SPECIAL TIPS

  • You should use distilled water rather than tap water because of the potential for chemicals in the water.
  • I prefer to use Kosher salt. I think it dissolves more appropriately in the water.
  • If you use a tight-fitting lid, there is a good chance the container will explode.
  • YOU MUST allow the fermentation gasses to escape.
The information below this section is from a third party. It is part of Grandpa's Personal Recipe box. Feel free to browse, but know that this information is from someone else.

VIEW THIRD-PARTY VIDEO HERE

For an example of making counter kraut, check out this video.

Four Bean Raisin Salad

This is adapted from a recipe from Arizona Republic published July 9, 2010. It was called Chickpea and Raisin Salad.  I thought that it could be adapted to an unusual four-bean salad by substituting other beans for all those chickpeas.  Here is my adaptation of their recipe, and my altered recipe which creates this Four Bean Raisin Salad side dish.

INGREDIENTS

  • 3 cans (15.5 oz each) chickpeas
  • 1 CU raisins (golden raisins would be my choice)
  • 1/2 CU Red Wine Vinegar
  • 2 tsp sugar
  • 1 CU fresh cilantro (rinsed and lightly chopped)
  • 4 scallions, thinly sliced
  • 1/2 CU extra virgin olive oil
  • 1/4 CU sesame oil
  • 1 tsp ground cumin
  • salt and pepper to taste (scant)

STEP BY STEP

  1. In a small saucepan, combine raisins, vinegar and sugar
  2. Bring to simmer, then remove from heat to cool
  3. Toss chickpeas, cilantro, scallions and raisins with EVOO, cumin , salt and pepper
  4.  Refrigerate for about two hours before serving to allow flavors to meld

MY ADAPTATIONS

  • First, I’ve already modified their recipe, but I’ll not tell you where.
  • I think that a Vidalia onion, VERY thinly sliced and tossed in the red vinegar before combining would be good.
  • Rather than three cans of chickpeas, use one of chickpeas, one of red beans, one of wax beans and one of green beans.
  • Yes, I know that ends up being four cans, but go with it…
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