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Antipasto Kabobs

Ingredients

cheese tortellini

40 pimiento-stuffed olives

40 large pitted ripe olives

1 package (9 ounces) refrigerated

3/4 cup Italian salad dressing

40 thin slices pepperoni

20 thin slices hard salami, halved

Fresh parsley sprigs, optional

Directions
1.

Cook tortellini according to package directions; drain and rinse in cold water. In a large
resealable plastic bag, combine the tortellini, olives and salad dressing. Seal bag and turn to
coat; refrigerate for 4 hours or overnight.

2.

Drain and discard marinade. For each appetizer, thread a stuffed olive, folded
pepperoni slice, tortellini, folded salami piece, ripe olive and parsley sprig if desired on a
toothpick or short skewer.Yield: 40 appetizers.

BLT Bites
Ingredients

16 to 20 cherry tomatoes

1 pound sliced bacon, cooked and crumbled


1/2 cup mayonnaise

1/3 cup chopped green onions

3 tablespoons grated Parmesan cheese

2 tablespoons snipped fresh parsley

Directions
1.

Cut a thin slice off of each tomato top. Scoop out and discard pulp. Invert the tomatoes on a
paper towel to drain.

2.

In a small bowl, combine the remaining ingredients. Spoon into tomatoes. Refrigerate for
several hours. Yield: 16-20 appetizer servings.

Bacon, Mozzarella and Artichoke Mini


Tartlets
Ingredients

Carlini Canola Cooking Spray

6 slices Specially Selected Thick Sliced

Applewood Bacon, chopped

1 cup Tuscan Garden Artichoke Quarters in

Water, drained and chopped

1 medium onion, finely chopped

1/2 teaspoon ground thyme

2 garlic cloves, minced

1/4 teaspoon Stonemill EssentialsIodized Salt

1/8 teaspoon Stonemill EssentialsGround Black Pepper, divided

7-1/2 ounces Bake House CreationsRefrigerated Pie Crust

2 ounces Happy Farms Shredded Mozzarella Cheese

1/4 cup Friendly Farms 2% Milk

3 Goldhen Large Eggs

Pinch Stonemill Essentials Ground Nutmeg

Directions
1.

Preheat the oven to 400F. Lightly oil a 12-cup muffin pan.

2.

Heat a large nonstick skillet over medium. Add the bacon and cook, stirring occasionally, until browned
and crisp, 7-8 minutes. With a slotted spoon, transfer the bacon to a plate lined with a paper towel. Pour
off all but 2 tablespoons of the bacon fat and return to the stove over medium heat. Add the artichoke
hearts, onion and thyme; cook, stir occasionally, until slightly softened, 3 minutes. Add the garlic and cook
until the artichokes begin to brown, 3-4 minutes longer. Remove from the heat and stir in the bacon, salt
and 1/8 teaspoon pepper.

3.

Roll out the dough to a 13-inch circle on a lightly floured surface. Cut out 12 circles, rerolling dough as
needed, with a 3-1/2-inch biscuit cutter. Lightly press the pie crusts into the muffin pan. Divide the
artichoke mixture and mozzarella among the 12 pie crusts. Whisk together the milk, eggs, nutmeg and 1/8

teaspoon pepper in a small bowl. Pour mixture into each pie crust being careful not to drip down the sides
of the cups. Sprinkle the top of each tartlet with the Parmesan cheese.

4.

Bake until the eggs are lightly browned and set, 15-17 minutes. Remove from the oven and let cool 5
minutes. Remove from the pan and serve warm or room temperature. Yield: 12 tartlets.

Bruschetta with Tomato and Basil


Ingredients
6 or 7 ripe plum tomatoes (about 1 1/2 lbs)
2 cloves garlic, minced (about 2 teaspoons)
1 Tbsp extra virgin olive oil
1 teaspoon balsamic vinegar
6-8 fresh basil leaves, thinly sliced* or chopped
1 teaspoon kosher salt, more or less to taste
1/2 teaspoon freshly ground black pepper, more or
less to taste
1 baguette French bread or similar Italian bread
1/4 cup (60 ml) olive oil

PROCEDURE
1 Bring 2 quarts of water to a boil. As the water is heating make shallow cuts in a cross
pattern at the tip ends of the tomatoes (this will make the tomatoes easier to peel). Once the
water is boiling, remove the pot from the heat. Put the tomatoes in the hot water and blanch
for 1 minute. Remove with a slotted spoon and let sit until cool enough to handle. Then gently
peel off the tomato skins. Cut out the stem base with a paring knife. Cut the tomatoes into
halves or quarters and squeeze out most of the juices and seeds.
2 Preheat the oven to 450F (230C) with a rack in the top slot of the oven. Finely chop the
tomatoes and place them in a medium bowl. Mix in the minced garlic, 1 Tbsp extra virgin olive
oil, and the balsamic vinegar. Stir in the thinly sliced basil and add salt and freshly ground
black pepper, adding more to taste
3 Use a bread knife to slice the baguette on the diagonal making half-inch thick slices. Brush
one side of each slice with olive oil (a pastry brush helps here) and place olive oil-side down on a
baking sheet or roasting pan. The baguette slices will toast best in the top rack of your oven,
so you may need to work in batches to toast them all. When the oven has reached 450F

(230C) place the slices in the oven on the top rack and toast for 5 to 6 minutes until lightly
browned around the edges.
4 Arrange the toasted bread on a platter, olive oil side facing up (the olive oil will help create a
temporary barrier keeping the bread from getting soggy from the chopped tomatoes). Either
serve the toasts plain with a bowl of the tomato bruschetta mixture on the side for people to
top their own, or use a spoon to gently top each toasted bread slice with some of the tomato
mixture. If you top each slice individually, do it right before serving.

Cheddar Cheese Puffs

Ingredients
1 stick butter (8 Tbsp or 4 ounces)

1 cup water
1/2 teaspoon salt

1 cup all purpose flour


4 large eggs

1 cup (4 ounces) grated sharp cheddar cheese


2 teaspoons chopped fresh thyme (or rosemary)

Freshly ground pepper


PROCEDURE
1 In a medium sized saucepan, add the water, butter, and salt, and bring to a boil over high
heat.

2 Reduce the heat to medium and add the flour all at once. Stir rapidly. The mixture will form
a dough ball that will pull away from the sides of the pan. It helps to use a wooden spoon to stir
as the dough will be rather thick. Continue to cook for a couple minutes.

3 Remove the pan from the heat and let cool for a couple of minutes. Stir so that the dough
cools more evenly. You want the dough to be warm, just not so hot that when you start adding
eggs they cook as they hit the dough. Add the eggs one at a time, stirring after each addition
until the eggs are incorporated into the dough. (Do this part in a mixer if you want, or by hand
with a wooden spoon.) The dough should become rather creamy.

4 Stir in the grated cheese, thyme, and a few grinds of pepper.

5 Preheat oven to 425F. Spoon out small balls (about a heaping tablespoon) of the dough onto
a Silpat or parchment lined baking sheet, with at least an inch separating the spoonfuls. Place
in oven and cook for 10 minutes at 425F. Lower heat to 350F and cook for another 15-20
minutes, until puffed up and lightly golden.

Crab Cakes with Ginger and Lime


Ingredients

8 ounces fresh lump crab meat, well picked

through to remove any bits of shell

3 scallions, including green parts, finely


chopped (about 1/4 cup)

2 Tbsp finely chopped cilantro

1 teaspoon freshly grated ginger root


1 teaspoon finely grated lime zest

1 teaspoon lime juice, plus a little more for

sprinkling on at service

1/2 to 1 teaspoon sriracha sauce, depending

on how spicy you would like the crab cakes to be

2 Tbsp mayonnaise
2 Tbsp of panko bread crumbs for crab mixture plus 3/4 cup of panko bread

o
o

crumbs for breading


1/2 cup all purpose flour
1 egg, beaten

o
o

2 Tbsp olive oil


1 Tbsp butter

Lime slices for garnish

PROCEDURE
1 In a medium bowl, combine the scallions, cilantro, ginger, lime zest, lime juice, and
mayonnaise. Stir in the lump crab meat and the panko to combine. Cover with plastic wrap and
chill for 1 to 2 hours.
2 Using your clean hands, form the crab mixture into 1-inch diameter round balls.
3 Set out 3 bowls, one for flour, one for the beaten egg, and one for panko bread crumbs. Roll
each crab ball in first the flour, then the beaten egg, and finally the panko. Set aside on a
plate.
4 Heat the oil in a large, heavy-bottomed saut pan on medium high heat. Swirl in the butter.
After the butter has foamed up and melted, place the panko coated crab balls into the pan and
press down gently with a metal spatula. Do not crowd the pan, you may need to work in batches.
Cook a minute or two, until golden brown on one side, then gently turn the crab cakes over and
cook until golden brown on the other side.

5 Remove to a paper towel lined plate or to a sheet pan in a low oven to keep warm. Sprinkle
with lime juice to serve, and serve with a slice of lime.

Deviled Eggs

INGREDIENTS

1 dozen eggs

2 teaspoons dijon mustard

1/3 cup mayonnaise

1 Tbsp minced shallot or onion

1/4 teaspoon Tabasco sauce

Salt and pepper

Paprika

PROCEDURE
1 First hard boil the eggs. Fill up a large saucepan half-way with cold water and gently add the
eggs. Cover the eggs with at least an inch of water, preferably two inches. Bring the water to a
rolling boil. Cover, and remove from heat. Let sit covered for 10-12 minutes. Drain hot water
from pan and run cold water over the eggs. (At this point if you crack the egg shells while the
eggs are cooling, it will make it easier to peel the shells.) Let sit in the cool water a few
minutes, changing the water if necessary to keep it cool.
If you are working with very fresh eggs which can be difficult to peel when hard boiled, I
suggest steaming the eggs to hard cook them instead. Just fill a saucepan with an inch of
water and insert a steamer basket. Bring the water to a boil and place the eggs in the steamer
basket. Cover and let the eggs steam from the boiling water for about 15 minutes. Then shock
with cold water and peel.
2 Peel the eggs. Using a sharp knife, slice each egg in half, lengthwise. Gently remove the yolk
halves and place in a small mixing bowl. Arrange the egg white halves on a serving platter.

3 Using a fork, mash up the yolks and add mustard, mayonnaise, onion, tabasco, and a
sprinkling of salt and pepper. Add more mayonnaise as necessary to get to the creamy

consistency you want.


4 Pipe through a piping bag (star tip) or simply use a spoon to put the egg yolk mixture
into the egg white halves. Sprinkle with paprika.

Curried Pork Empanadas


Ingredients

Pastry Ingredients

16 ounces cream cheese (do not use light), room

temperature
8 ounces (2 sticks, 1 cup) unsalted butter, room

temperature
1/2 teaspoon salt

3 cups all-purpose flour


1 egg, beaten, for pastry egg wash

Filling Ingredients

Salt
1/2 pound ground pork

2 Tbsp olive oil


1 cup finely chopped onions

1 clove garlic, mince


4 shiitake mushrooms, finely chopped (

1 teaspoon curry powder


1/2 teaspoon ground coriander

1/2 teaspoon ground cardamom

2 Tbsp sherry
1/2 teaspoon soy sauce

2 teaspoons sugar
1 teaspoon cornstarch

1/4 cup golden raisins, chopped

PROCEDURE
1 Beat together the cream cheese, butter, and 1/2 teaspoon salt, until well blended. Slowly add
in the flour, mixing until incorporated. Form two balls (it will be easier to work with 2 separate
pieces of dough), then flatten each into a disk. Dust with flour, cover with plastic wrap, and
refrigerate for at least an hour.
2 While dough is chilling, heat a large frying pan on medium high/high heat. Sprinkle 1/4
teaspoon or so of salt on the bottom of the pan. Break off bits of ground pork and add to the
pan, until all the pork is added without crowding. Do not stir. Let the pork brown. Once nicely
browned on one side, then use a spatula to flip the pieces to the other side so the other side
can brown. Once the pork is nicely browned on 2 sides, reduce the heat on the pan to medium,
and remove the pork to a bowl.
3 Add 2 Tbsp olive oil to the pan. Then add the finely chopped onion. Let onions gently cook on
medium heat for a few minutes until translucent. Add the minced garlic. Cook until fragrant.
Add the finely chopped mushrooms, cooking for a few minutes more. Add the curry powder,
ground coriander, and cardamom to the pan. Mix the spices in with the onion mix. Add the
ground pork back to the pan, mixing in the seasoned onion mix. Add the raisins. Add the sherry,
soy sauce, sugar, and corn starch, mixing well. Break bigger pieces of ground pork with the
edge of a metal spatula. Remove from heat, and chill until time to stuff the pastries.
4Use a pastry brush to lightly brush the inside edge of the rounds with egg wash (to help the
empanadas seal). Place a teaspoon of meat inside each round. Fold the round over to and press
the edges to seal shut. Use the tines of a fork to flute the edges. Place standing upright on a
baking sheet, spaced an inch apart. (You can also lie them down, but with them upright, you'll

fit more on a pan.) Use a pastry brush to brush the sides (not the bottom) of the empanadas
with more egg wash.
5 Working in batches, cook in the oven for 15 to 20 minutes, until golden brown.

Garlic Bread
INGREDIENTS
1 16-ounce loaf of Italian bread or French

bread
1/2 cup (1 stick) unsalted butter, softened

2 large cloves of garlic, smashed and minced


1 heaping tablespoon of freshly chopped

parsley
1/4 cup freshly grated Parmesan cheese

PROCEDURE
1 Preheat oven to 350F.

2 Cut the bread in half, horizontally. Mix the butter, garlic, and parsley together in a small
bowl. Spread butter mixture over the the two bread halves. Place on a sturdy baking pan (one
that can handle high temperatures, not a cookie sheet) and heat in the oven for 10 minutes.
3 Remove pan from oven. Sprinkle Parmesan cheese over bread if you want. Return to oven on
the highest rack. Broil on high heat for 2-3 minutes until the edges of the bread begin to toast
and the cheese (if you are using cheese) bubbles. Watch very carefully while broiling. The
bread can easily go from un-toasted to burnt.

4 Remove from oven, let cool a minute. Remove from pan and make 1-inch thick slices. Serve
immediately.

Nachos
INGREDIENTS

Tortilla chips - extra thick - 1 14-oz bag

Refried beans - 2-3 cups

Cheddar Cheese - 1/2 lb, grated, about 3 cups

Pickled jalapeno peppers - 4 peppers, sliced

Salsa

Guacamole
Sour cream

Cilantro, chopped
PROCEDURE
1 Preheat the oven to 350F. Arrange a layer of tortilla chips along the bottom of a wide,
shallow baking pan. It will make things easier if this baking pan also can be used as a serving
pan, such as the ceramic platter shown in the photo above. The layer of tortilla chips can be a
couple chips thick. Spread the refried beans over the chips (this is why you need extra thick
chips, so they don't break when encountering the beans). Sprinkle the grated cheese over the
top of chips and beans. Sprinkle slices of jalapeo peppers over the cheese. Bake in oven for 10
minutes, or until cheese is melted. 5 minutes in a convection oven.

2 Serve with dollops of salsa, sour cream and guacamole, with chopped cilantro sprinkled on
top.
What is pictured above is a half-recipe.

Mango Salsa

Ingredients
1 ripe mango, peeled, pitted, and finely diced (about 1

1/2 cup)
2 Tbsp finely chopped red onion

1/2 Jalapeo chile, minced (less or more to taste, make

sure to actually taste the chile first, some of them can


be quite hot!)
3 Tbsp fresh cilantro leaves, chopped

3 Tbsp fresh lime juice


Salt and pepper to taste

PROCEDURE

Put the dice mango, red onion, jalapeo and cilantro in a medium bowl. Toss
with lime juice and add salt and pepper to taste. If the salsa is too acidic for you,
sprinkle with a little sugar and/or stir in some diced avocado.

Serve with fish, steak, tacos, or tortilla chips!

Onion Rings

Ingredients
2

large yellow onions, peeled, sliced into 1/2-inch to 3/4-inch

thick ringed slices, rings separated


2 cups buttermilk, or 1 cup plain yogurt mixed with 1 cup milk

Salt
Freshly ground black pepper

1 1/4 cups all-purpose flour and 1/4 cup cornmeal OR 1 cup

prepared cornbread flour plus 1/2 cup all-purpose flour


2 or 3 cups of grapeseed oil, or other high smoke-point oil such as
canola oil or peanut oil

PROCEDURE

1 Combine the buttermilk (or yogurt and milk) with 1 1/2 teaspoons salt and 1 teaspoon black
pepper in a large bowl. Add the onions to the buttermilk mixture and coat thoroughly. Let sit at
least 15 minutes.
2 In a separate bowl combine the flour and cornmeal, 1 teaspoon of salt and 1/2 teaspoon of
pepper. Set aside.
3 Add the oil to a largish Dutch oven pan - about 5-quart or 6 quart size. Make sure that the
pan is absolutely dry inside before you add the oil. Any water droplets in the pan will cause the
oil to splatter violently as it heats up. The oil should create a layer anywhere from 3/4-inch to
an inch thick. Use more oil if necessary. Heat the oil to 350F. Use a candy thermometer to
measure the heat of the oil. You may need to tilt the pan in order to cover the thermometer's
sensor completely and get an accurate reading. I have found some instant-read thermometers
to be useless for this purpose as their sensors are 2 1/2 inches up from the bottom. A good old
fashioned metal-encased thermometer works best.

Sesame Chicken Fingers with Spicy


Orange Dipping Sauce

Ingredients
1 1/4 to 1 1/2 pounds chicken tenders
1/2 cup buttermilk (can sub a scant half cup of milk that has been mixed with 1 1/2

teaspoons of vinegar or lemon juice)


1 Tbsp orange marmalade

1 teaspoon soy sauce

Breading:

1 1/4 cups panko breadcrumbs


1/4 cup raw sesame seeds

1 Tbsp olive oil


1/2 teaspoon kosher salt

Dipping sauce:

1/2 cup sweet orange marmalade

1 Tbsp soy sauce


1 teaspoon sriracha hot sauce

1 teaspoon seasoned rice vinegar

PROCEDURE
1 Mix marinade ingredients (buttermilk, marmalade, soy sauce) in a medium bowl. Add the
chicken tenders to the marinade and stir to coat completely with the marinade. Cover with
plastic wrap and chill in the refrigerator for 30 minutes to an hour

2 While the chicken is marinating, prepare the breading. Heat a medium sized thick-bottomed
skillet on medium high heat. Add the panko breadcrumbs to the dry hot pan and spread the
breadcrumbs so they are in an even layer in the pan. Lower the heat to medium and stir
frequently until the breadcrumbs begin to brown. Once you can see visible browning, stir in the
raw sesame seeds. Continue to cook in the pan, stirring frequently until the mixture is a deep
golden color. Remove from heat. Stir in the olive oil and the salt and stir until all of the
breadcrumbs and sesame seeds are lightly coated with the oil.

3 Pre-heat oven to 400F. Line a roasting with aluminum foil and place a baking rack on top.
Brush or spray the rack with a little cooking oil. Place the toasted breadcrumb mixture in a
shallow bowl for dredging. Remove the chicken tenders one at a time from the marinade (do
not wipe off the marinade) and dredge them in the bread crumb mixture. Place them on the
prepared rack on the roasting pan.

4 Bake chicken tenders at 400F for 15 minutes. Remove from oven and let cool for 5 minutes
before serving.
5 While the chicken tenders are baking, prepare the dipping sauce. In a small bowl stir
together the orange marmalade, soy sauce, sriracha hot sauce, and seasoned rice vinegar.
Serve sesame chicken fingers with the spicy orange dipping sauce.

Smoked Salmon and Goat Cheese Toasts

Ingredients
8 oz soft fresh goat cheese
1 Tablespoon chopped fresh rosemary

1 Tablespoon chopped fresh thyme


2 teaspoons of grated lemon peel

1/2 teaspoon coarsely ground black pepper


2 1/2 Tablespoons olive oil

30 thin slices French-bread baguette


12 oz thinly sliced smoked salmon

Thinly peeled lemon peel strips from one lemon, cut into tiny slivers*

PROCEDURE
1 Preheat oven to 350F. Mix first goat cheese, herbs, lemon zest, and black pepper in a small
bowl to blend. Set aside. (The cheese mixture can be mixed a couple of days ahead of time.)
2 Brush oil over both sides of bread. Arrange bread in single layer on a large baking sheet.
Bake until bread is just crisp, about 5 minutes on each side. (You can prepare the toasts a
couple hours in advance.)
3 Spread cheese mixture over toasts. Top with salmon, trimming to fit. Garnish with lemon peel
strips. Arrange on platter and serve.

Tomatoes on Toast

Ingredients
2 to 4 slices of French or Italian loaf bread

Herbed Boursin cheese, about 2 Tbsp per slice of bread


1 medium to large vine-ripened tomato

Coarse salt (like fleur de sel or even just Kosher salt)


Freshly ground black pepper

PROCEDURE
1 Toast the bread.

2 While the bread is toasting, slice the tomato into 1/4-inch slices.

3 Once the bread is lightly toasted, spread one side with Boursin cheese. Top with a couple
slices of tomato, overlapping if necessary. Sprinkle with coarse salt and freshly ground black
pepper.
Eat immediately.

Shrimp Cocktail
Ingredients
For the shrimp:
2 tablespoons Old Bay Seasoning
1 lemon, halved

1 teaspoon granulated garlic


garlic, finely minced

1/2 teaspoon chili powder


1 teaspoon salt

24 extra large tail-on raw shrimp (more if you are using smaller shrimp)

clove

For the cocktail sauce:

1/2 cup Heinz chili sauce*


1 cup ketchup

1 tablespoon horseradish
1 dash Worcestershire sauce

Juice of 1/2 lemon


1/2 teaspoon Tabasco

1/2 clove garlic, finely minced


1 tablespoon cilantro, chopped

PROCEDURE

1 To prepare the cocktail sauce, mix all the cocktail sauce ingredients together in a medium
bowl and refrigerate until ready to serve.
2 Have a large bowl of ice water ready and set near the sink. To a 8-quart pot of water, add
the Old Bay, lemon, granulated garlic, garlic, chili powder, and salt. Bring to a boil. Add the
shrimp to the pot and when the water returns to a boil, the shrimp should be done! The shrimp
should be bright pink.
3 Immediately drain and place the shrimp into the ice bath to cool for 2 minutes. Peel the
shrimp (leaving the tail-on.) Drain and serve with the cocktail sauce.

Spanish Roasted Potatoes with Tomato


Sauce

Ingredients
2 pounds Yukon gold potatoes, or other waxy potato

(peeled or un-peeled, your choice), cut into 1 to 1 1/2inch chunks


Olive oil

Salt
1/2 medium yellow onion, chopped

3 garlic cloves, chopped


1/2 cup white wine (can substitute stock)

2 Tbsp tomato paste


A 14-ounce can of crushed tomatoes

2 teaspoons Tabasco or other hot sauce


1 teaspoon smoked paprika

1 teaspoon salt
1 teaspoon sugar
PROCEDURE

1 Preheat oven to 375F. Toss the potatoes with 3 tablespoons of olive oil and salt well.
Arrange in one layer in a casserole pan or rimmed baking tray and roast until browned, about 50
minutes.
2 While the potatoes are roasting, make the sauce. Heat 2 tablespoons of olive oil in a medium
pot set over medium-high heat. Saut the chopped onions, stirring occasionally, for 4-5
minutes, or until they begin to brown on the edges. Add the garlic and saut another 2 minutes.
3 Add the white wine to the pan and turn the heat to high. Boil on a high boil until the wine is
reduced by half, then add the tomato paste and stir to combine. Add the crushed tomatoes,
Tabasco sauce, salt, sugar and smoked paprika. Stir well and reduce the heat to a bare simmer.
Let the sauce cook slowly while the potatoes roast. If you want, you can use a blender or an
immersion blender to pure the sauce until smooth.
4 When the potatoes are well browned, toss with the tomato sauce and return to the casserole
pan. Continue to roast until the tomato sauce dries out a bit on the potatoes and caramelizes,
about 10 minutes.
Serve with the remaining tomato sauce as an appetizer or side dish.

Tuna Patties

Ingredients
2 6-ounce cans tuna
2 teaspoons Dijon mustard

1/2 cup white bread torn into small pieces


1 teaspoon lemon zest

1 Tbsp lemon juice


1 Tbsp water (or liquid from the cans of tuna)

2 Tbsp chopped fresh parsley


2 Tbsp chopped fresh chives, green onions, or shallots

Salt and freshly ground black pepper


A couple squirts of Crystal hot sauce or tabasco

1 raw egg
2 Tbsp olive oil

1/2 teaspoon butter


PROCEDURE

1 Drain the liquid from the tuna cans. If you are using tuna packed in water, reserve a
tablespoon of the tuna water, and add a teaspoon of olive oil to the tuna mixture in the
next step.

2 In a medium bowl, mix together the tuna, mustard, torn white bread, lemon zest,
lemon juice, water, parsley, chives, and hot sauce. Sprinkle on salt and freshly ground
black pepper. Taste the mixture before adding the egg to see if it needs more
seasoning to your taste. Mix in the egg.
3 Divide the mixture into 4 parts. With each part, form into a ball and then flatten
into a patty. Place onto a wax paper lined tray and chill for an hour. (You can skip the
chilling if you want, chilling just helps the patties stay together when you cook them.)
4 Heat the olive oil and a little butter (for taste) in a cast iron or stick-free skillet on
medium high. Gently place the patties in the pan, and cook until nicely browned, 3-4
minutes on each side.

Tempura Squid
Ingredients
1 pound cleaned squid

1 egg yolk
1 cup ice cold sparkling water (the colder the

better)
1/8 teaspoon baking soda

1 teaspoon salt
1/4 cup corn starch

Canola oil or peanut oil for frying

3/4 cup rice or regular flour

PROCEDURE
1 Slice the squid tubes into rings about 1/2-inch to 3/4-inch wide. Leave the tentacles whole.
2 This recipe was designed for a deep-fryer, but you can also fill a large, heavy-bottomed pot
(keep a lid nearby, for safety reasons) halfway with oil, about 3 inches deep. Heat the oil to
360-370F.
3 While the oil is heating, mix all the dry ingredients together well.

4 Once the oil has reached 360F, take the sparkling water out of the refrigerator and mix it
with the egg yolk. Immediately mix it in with the dry ingredients. Mix quickly. Do not worry if
there are clumps or lumps. Over-mixing may cause the batter to become chewy when cooked.

5 Working in small batches at a time (about 8 pieces), dip the squid pieces in the batter. Pick
them up one by one and gently put them in the hot oil. (Note if your fingers are coated with
the batter, it will help protect them from splatter.) When the squid pieces are in the oil, use a
chopstick or the handle of a wooden spoon to dislodge any squid pieces that may have become
stuck from the bottom of the pot or fryer. Fry for 45 seconds to 1 minute, and remove to
paper towels to drain. Note that when done, they will NOT be golden brown, but more of a pale
yellow or tan. Repeat with the rest of the squid. Working in batches will help keep the oil
temperature from falling too far while you are frying the squid.
Serve immediately with lime or lemon wedges, soy sauce, ponzu sauce, Tabasco or another hot
sauce.
Once the cooking oil has completely cooled (after about 2 hours), strain it through a paper
towel-lined sieve, and save it to reuse the next time you want to deep fry seafood.

Smoky Paprika Shrimp Skewers


Ingredients

2 Tbsp sweet paprika


2 Tbsp smoked paprika
1/2 teaspoon ground cumin
2 garlic cloves, minced
1/2 teaspoon Kosher salt
1/2 teaspoon freshly ground black pepper
2 Tbsp lime juice
1/3 cup olive oil
1 lb of large shrimp, cleaned and peeled,
tails on

PROCEDURE
1 Soak the skewers in water for at least a half an hour before grilling.

2 In a large bowl whisk together the spicesthe paprikas, cumin, garlic, salt, and pepperand
the lime juice and olive oil. Add the shrimp and toss to coat with the marinade. Keep chilled for
half an hour to an hour.
3 Prepare grill for medium-high direct heat, or heat a grill pan. Thread the shrimp onto
skewers (it helps to double thread with two skewers at a time to make it easier to turn over on
the grill). Baste the grill grates with some olive oil so that the shrimp don't stick to the grill.
Grill or cook a few minutes per side (2-4, depending on the size of the shrimp), until the shrimp
are just cooked through. Remove from grill and serve immediately.

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