Strawberries and Cream Bruschettas

Easy Appetizer!

Ingredients

1 loaf French Baguette, sliced
8 oz cream cheese
8 oz powder sugar
1 Madagascar vanilla bean
Fresh strawberries
Strawberry jam

Preheat the oven to broil.

Cream the cheese, powder sugar, and the seeds of the vanilla bean in a mixer. Remove and chill.

Cut strawberries in a fan, put them on a plate, cover, and chill.

Spray non stick oil in a baking sheet and place the sliced baguette.

Put it in the oven for about 3 minutes or until light brown and turn the slices down. Repeat.

Remove bruschettas from the oven and smear the cream.

Place fanned strawberries on top.

In a small bowl, heat up about three tablespoons strawberry jam for about 30 seconds in the microwave or until it looks like a sauce.

Drizzle the bruschettas and serve immediately.

Enjoy!

Crabby Deviled Eggs

Crabby Deviled Eggs

4 hard boiled eggs
1 6 oz can crab meat
2 tbs mayo
1/2 tsp mustard
1/2 tsp pesto
A pinch of cayenne
Salt and pepper to taste

Garnish
Green Leaf lettuce
1 Roma tomato
Jalapeno filled black olives

Peel the shell on the eggs.
Cut the eggs in half and scoop out the yolk. Mix yolk, crab meat, mayo, mustard, pesto, cayenne, salt, and pepper until a smooth paste is formed.

Arrange the fresh lettuce in the plate. Put the olives in the middle. Then pipe the crab filling into the eggs and put them around the plate. Cut the tomato into wedges and finish garnishing.

Enjoy!

Chicken Satay with Spicy Peanut Sauce

Chicken Satay with Spicy Peanut Sauce

For Chicken:
1 garlic clove
2 tbs ginger root, grated
2 tbs brown sugar
3 tbs sesame oil
2 tbs soy sauce
½ lb boneless, skinless chicken tenderloins
Cilantro leaves for garnish
Bamboo skewers
Water (for soaking skewers)

Soak bamboo skewers in cold water at least 30 minutes before grilling.

Place the garlic, ginger, brown sugar, sesame oil, and soy sauce in a blender and blend until smooth.

Place chicken in a bowl. Pour the marine mixture over and stir to coat well. Cover and chill.


Spicy Peanut Sauce

4 tbs water (add more if needed)
1 garlic clove, finely chopped
½ cup peanut butter
4 tbs coconut milk
1 tbs + 1 tsp honey
1 tbs + 1 tsp lemon juice
1 tbs + 1 tsp soy sauce
Hot pepper sauce to taste

Bring the water to a boil and add the chopped garlic. Simmer for 1 minute.

Add the peanut butter and coconut milk. Cook over medium heat for 2-3 minutes until smooth and thick. Stir in the honey, lemon juice, soy sauce, and hot pepper sauce.
Remove from the heat and cool.

Thread the marinated chicken onto the soaked skewers.
Grill the chicken for about 2 minutes on each side, brushing with the leftover marinade.

Serve with the dipping sauce and garnish with fresh cilantro leaves.

Crab and Mango Summer Rolls

Crab and Mango Summer Rolls

For Rolls:

5 rice sheets
Warm water
3, 6 oz cans crab meat, drained
¼ chopped onion
2 stalks chopped green onion
2 basil leaves
1 chopped garlic clove
1 tbs mayo
1 tbs sour cream
A pinch of nutmeg
A pinch of chilli flakes
1/8 tsp fennel seeds
Salt and pepper to taste

Mix all of the ingredients except for the rice sheets and water. Cover the crab mixture and put it in the refrigerator.

Soak the rice sheets in warm water for about 25 seconds. Remove from water and put the crab stuffing inside. Fold up once; fold the edges in and roll up (just like a burrito!).

For Mango Salsa

1 large ripe mango, diced
½ red bell pepper, finely chopped
½ Tahitian vanilla bean seeds
4 cilantro sprigs chopped
1 tbs apple cider vinegar
3 tbs salad oil
Salt and pepper to taste

Mix all of the ingredients together and set aside. Use it for garnish.

For Mango Sauce

1 large ripe mango
¼ tsp fresh ginger
A pinch of cayenne
2 tsp agave syrup
½ cup half-half
Salt and White pepper to taste

Cut the mango in small pieces.
Peel and chop the ginger.
Mix all of the ingredients in the blender and strain for a fine sauce.
Use it to garnish.

3 EZ Summer Salsas

Southern Salsa

1 14 oz can black beans
1 14 oz can corn kernel
½ red onion, chopped
½ red pepper, chopped
1 avocado, diced
1 tsp olive oil
1 tsp lemon juice
A pinch of cayenne
Cumin to taste
Salt and pepper to taste

Mix all of the ingredients and serve.

Use this salsa to accompany grilled chicken or fish.

Chimichurri

This salsa originated in Argentina to marinade or serve on top of steaks. It is also delicious in bruschetta and melted mozzarella. Just place the salsa on top of the cheese before serving and you’ll have a delicious treat!

1 bunch parsley
1 tsp fresh chopped oregano
4 garlic cloves
1/3 cup white wine vinegar
1 tsp lemon juice
½ cup olive oil
Cumin, salt, and pepper to taste

Chop parsley and garlic cloves. Put them in the food processor until they look fine. Add oregano, vinegar, and lemon juice. Pulse until incorporated. Slowly add the olive oil while the food processor is running to emulsify the sauce. Season to taste.

Pico de Gallo
Enjoy this salsa with tacos, nachos, bruschetta, enchiladas, quesadillas, etc.

4 -5 roma tomatoes, small dice
½ jalapeno chile seeds removed, small dice
½ onion, minced
1 tbs lemon juice
Cumin
Salt and pepper

Mix all of the ingredients and season to taste.

Summer Rolls

These light and refreshing summer rolls are in response to requests from our fans for sugar-free, gluten free, and dairy-free recipies. We appreciate your comments, questions, and requests. Enjoy!

6 Rice paper sheets
2 cups cabbage
1 cup mint leaves
1 cup cilantro
2 cups shrimp
1 garlic clove minced
1 tsp fresh ginger minced
1 tbs oil
Salt and pepper
Warm water

Sauce

1 cup Hoisin sauce
¼ cup white vinegar
½ cup chopped peanuts
Salt and pepper to taste

Mix Hoisin sauce, vinegar, salt and pepper and set aside. Add peanuts right before serving.

In a small sauté pan, heat oil and add garlic, ginger, and shrimp. Season to taste and sauté until shrimp is red in both sides. Do not over cook.

Mix chopped cabbage, mint, cilantro, and set aside.

Soak rice sheets in warm (not hot) water for about 30 seconds until they are soft but not mushy.

Mix the shrimp with the cabbage and place this mixture in the middle of the rice sheet. Wrap as it was a burrito and cut three pieces per rice sheet.

Stuffed Artichokes

Stuffed Artichokes

This is a fun appetizer to make. I love the tiny thyme flowers for garnish!

4 artichokes
2 small containers ricotta cheese
1 cup Romano cheese
1 ½ tbs chopped parsley
½ tsp fresh thyme leaves
½ tsp dried oregano leaves
1 lemon
Salt and pepper to taste

Zest the lemon and put the zest aside. Cut the lemon in half.

Simmer salted water in a large container. Add the juice of half a lemon.

Trim the thorn off the tip of the artichoke leaves and rub the lemon in each leaf. Also cut the top of the artichoke to fill it up later.

Simmer the artichokes for about 20-30 minutes, remove from heat and drain upside down.

In a medium size bowl, mix the cheeses, herbs, lemon zest, and season to taste with salt and pepper.

Spoon this mixture in each of the leaves of the artichoke and in the center top. Watch your friends and family wow at this fantastic appetizer!

Thai Mussels with Coconut Red Curry Sauce

Thai Mussels with Coconut Red Curry Sauce
Courtesy of Jeremy MacVeigh

1 14 oz coconut milk
2 tbs oz lime juice
2 tbs red curry paste (recipe below)
1 tbs peeled, minced ginger
1 tbs Tahi Fish Sauce
1 tbs brown sugar
3 lbs clean mussels
½ cup chopped cilantro
Salt and white pepper to taste
2 limes, cut into wedges for garnish

Red Curry Paste

2 tbs coriander seeds
1 tsp cumin seeds
1 tsp whole black peppercorns
4 tbs dried red Thai Chiles
8 tbs lemongrass stalks, chopped (weigh after removing the dead outer blades, top 1/3, and root end)
1/4 cup cilantro stems
4 tbs chopped ginger
1 tbs lime leaves
1 tbs salt
4 tbs shallots, minced
1 tbs garlic cloves, minced
2 tsp shrimp paste

To prepare the curry paste:

In a dry sauté pan set over a medium-low flame, toaste the coriander, cumin, and black peppercorns (while moving the pan around to prevent them from burning) until the spices become noticeably more fragrant and darken slightly.

Place the toasted spices in a spice grinder (or a coffee grinder), along with the dried chiles, and grind to a powder; set the powder aside.

Using a large mortar and pestle, crush the lemongrass, cilantro roots, ginger, and lime leaves together to form a rough paste.

Add the salt to the mortar, and continue grinding to work in the salt.

Add the shallots and garlic to the mortar, and grind all of the ingredients together to form a paste (it will not be completely smooth, like something made in a food processor).

Remove the mixture from the mortar, mix the shrimp paste, spice, and chili powder into the curry to finish.

To prepare the mussels:

In a pot large enough to hold all of the mussels, combine the coconut milk, lime juice, red curry paste, ginger, fish sauce, and brown sugar; heat over a medium-low flame to bring the mixture to a gentle simmer.

Allow the mixture to simmer to 10 minutes to develop flavor.

Add the mussels to the pot, and cover; turn heat up to boil/steam mussels (this should only take a couple of minutes).

As soon as the mussels have opened, remove them from the heat and serve immediately.

Garnish with lime wedges.

Spicy Eggplant

Spicy Eggplant

2 tbs chili paste with garlic
1 tbs soy sauce
2 tbs sherry wine
1 tbs red wine vinegar
½ tsp sugar
2 tbs chicken stock or water
1 large eggplant
2 garlic cloves
½ tsp ginger
3 green onions
4 tbs vanilla herbed oil
½ tbs sesame oil

Mix together chili paste, soy sauce, wine, vinegar, sugar, and stock or water.

Peel the eggplant if the skin is tough. Otherwise, leave it on. Cut the eggplant into 1” dice.

Mince garlic, ginger, and scallions.

Heat the vanilla herbed oil in a sauté pan and sauté the eggplant until light browned.

Add garlic, ginger, and scallions and sauté another minute.

Add the chili paste mixture and stir in. Cover and cook over low heat until the eggplant is tender, about 15-20 minutes.

Uncover. The sauce should be quite thick so if necessary, cook uncovered for a few minutes to reduce the liquid.

Add sesame oil and serve.

Shrimp Ceviche 101

Shrimp Ceviche 101

Simple, refreshing, and light!

Ingredients

¼ lb shrimp peeled and deveined (cooked shrimp would be best)
2 cups water
1/8 tsp salt
2 tomatoes diced
½ cup onion diced
½ cup cucumber peeled and diced (or bell pepper)
1 tbs lemon juice
Chopped cilantro
Lettuce leaves for garnish
Salt and pepper to taste

Mix water and 1/8 tsp salt in a small sauce pan and bring to simmer. Add shrimp and cook for about 2 minutes. Shrimp should be pink in both sides but not overcooked. Remove from heat and dice it.

In a small bowl, mix the rest of the ingredients with the shrimp and season to taste. Serve chilled.

Fish Croquettes

Fish Croquettes

We’ve received requests for fish dishes. This is just one of the few that I’ll be posting this week.

½ lb salt cod, soaked in multiple changes (5) of cold water and drained.
1 lb russet potatoes
½ tbs olive oil
¾ cup minced onions
1 tbs garlic cloves, minced
2 eggs beaten
1/8 tsp cayenne
1 tbs cilantro, minced
1 tbs parsley, minced
sourcream as needed
Flour as needed
Salt and pepper to taste
1 cup seasoned bread crumbs

In a small pot that is large enough to hold the potatoes, add the potatoes and bring the water to a boil until fork tender. Drain, remove the skin with a paper towel, and set aside.

In a small saucepot, simmer the salt cod in water until the fish is flaky. Drain and set it aside.

In a small sauté pan, heat the oil and lightly sauté the onions and garlic until they are tender and set aside.

Dice the potatoes and put them in a food processor. Add the fish, onions, garlic, eggs, cayenne, cilantro, and parsley. Season with salt and pepper and mix until ingredients are thoroughly incorporated. Add a little sour cream if needed.

Roll the fish mixture into balls. Add a little flour if needed and coat them completely with the bread crumbs. Deep fry them until golden brown and put them in a paper towel to absorb excess oil then serve them immediately.

This dish can be served with a dipping sauce.

Enjoy!

Sweet Pepper Bites with Plum-Jalapeno Sauce

Sweet Pepper Bites with Plum-Jalapeno Sauce

Plum-Jalapeno Sauce
4 fresh plums
½ cup water
1 cup sugar
1 tbs corn syrup
¼ tsp Jalapeno flavoring

Cut fresh plums to remove the pit and dice them. Cook sauce ingredients until plums are soft and tender. Blend with a hand blender to a chunky consistency. Set aside to cool.

Bell Peppers
Ingredients

6 small red bell peppers

Cheese filling:
½ cup romano cheese
½ cup ricotta cheese
½ cup cream cheese
½ cup feta cheese
½ sprig fresh rosemary
1 sprig fresh thyme
1 egg yolk
Salt and pepper to taste

Batter
1 cup milk (more if needed)
1 cup flour
1 tsp yeast
A pinch of salt

2-3 cups vanilla oil (Add 1 vanilla bean per every 16 oz of cooking oil)

Heat the oil to medium-high temperature.
Mix the cheese filling ingredients, cover and set aside.
Cut the tops of the bell peppers and remove vines and seeds. Stuff them with cheese filling.
Dip your thumb and index fingers in the batter first to avoid dry spots in your peppers.
Dip bell peppers in the batter, shake them to remove excess batter, and hold them for a few seconds in the hot oil, then let go. If you put them into the oil at once, they will go all the way down and will stick to your pan. Cook until light brown in both sides, remove and put them in a paper towel to dry excess oil.
Put sauce in the plate and arrange the bell peppers aside it. Enjoy while still hot.