Posts Tagged ‘hors d’oeuvres’

• Lettuce Tacos

  Date: 2010.07.24 | Category: Cooking | Response: 0

  I know you order this lettuce cups dish each time you are at a Korean style joint, just as I do.  You either get the chicken or the veggie and then pretend like it’s an appetizer when we all know it should be the main dish!  Guilty as charged, I am.  I got really excited when I found this recipe recently and thought I should share it with you.  Don’t look at this dish as a grown up meal, kids love putting together the tacos as well.

  Ingredients:

  4 large green onions, minced
  2 garlic cloves, minced
  1/2 c. soy sauce
  2 tsp. mirin
  1 tsp. sesame oil
  1/2 tsp. red pepper flakes
  1 lb. sirloin steak (or chicken/veggies)
  1 Tbsp. sesame seeds
  1 head butter lettuce

  In a shallow baking dish, combine half of the green onions, garlic, soy, mirin, sesame oil, and pepper flakes.  Add the steak and turn to coat evenly.  Cover and refrigerate for at least 4 hours (but I think it best overnight), turning the steak occasionally.

  Prepare your grill for high heat.

  In a small frying pan, toast the sesame seeds, shaking the pan frequently, until pale gold and fragrant, 2-3 minutes.  Pour onto a plate and let cool.

  Remove the steak form the marinade and pat dry with paper towels.  Place on the grill and cook, turning once, until well browned on both sides, about 4 minutes each.  Transfer steak to a cutting board and let rest for 5 minutes.

  Thinly slice the steak on the diagonal across the grain and then cut it crosswise into small pieces.  Arrange the lettuce cups on a platter.  Divide steak among the cups, sprinkle with sesame seeds and remaining green onions.  Or you can put all the ingredients out and allow your family and guests to assemble as they would like.

  Enjoy!

  xo–me

• Brie Bites

  Date: 2010.07.22 | Category: Cooking | Response: 0

  It is still 90+ in New York.  The heat makes it very hard to come home and whip up a meal each evening.  Yes, I am guilty of take-out more nights than I should but what’s a working girl to do in this weather?  I need to preserve myself!  With that said, I have been able to discover some small, flavorful snacks that I can make and present as the meal without making the entire apartment hotter than the sidewalk.

  This recipe is a modified version of a brie puff pastry I love to make at Thanksgiving.  You can make it for your next cocktail party or luncheon but I call it supper.

  Ingredients:

  1 package frozen puff pastry sheets, thawed
  1/4 c. apricot preserves (or your favorite preserve)
  1 5-inch brie round, cut into 32 pieces

  Preheat oven to 400.  Cut each puff pastry sheet into 16 squares.  Spread 1/2 tsp. preserves on each square.  Place cube of brie on top of preserves and fold over opposite edge.  Use tines of fork to seal completely.   Place on ungreased baking sheet and bake for 12 minutes or until pastry is golden brown.

  You can use multiple flavors of preserves to create a surprise for your guests or your other half.  I do this so when he asks what else is for dinner, I say “Why the other flavors, of course!”  Enjoy!

  xo–me

• Avocado, Toasted Corn and Chipotle Salsa

  Date: 2010.07.18 | Category: Cooking | Response: 0

  We have been eating a lot of corn on the cob in my home.  I could hardly wait for the season to begin and now I am eating it as an entire meal some evenings!  I am considering for the first time in my life to freeze some for the winter.  Nany said she would teach me so when we get down to that, I will share our adventures.

  I recently got my hands on the Williams-Sonoma New Flavors for Appetizers cookbook.  It’s separated into seasons which I love because it encourages me (and you once you pick one up) to eat fresh.  I am trying to be better in that arena and so far, so good.  Anyway, back to the cookbook.  Many of the recipes could be halved which would allow you to make more than one and present each as the meal.  I love making a meal out of finger-foods as you all know by now.

  The recipe I am sharing with you today is bursting with flavors.  Serve the salsa as an hors d’oeuvres or as a sauce over a grilled chicken breast or a nice piece of fish.  Yum!

  Ingredients:

  I large ear sweet corn
  1 Tbsp. olive oil
  1 large avocado
  1 diced tomato
  2 green onions, chopped
  1/2 c. fresh cilantro, chopped
  1 tsp. minced chipotle chile
  1 tsp. ground cumin
  1 tsp. red wine vinegar
  sea salt
  

  Husk the corn and cut kernels from cob.  In a large frying pan over medium heat warm the olive oil.  Add the corn and saute until the kernels are golden brown, about 10 minutes.  Transfer to a bowl and let cool.

  Halve, pit and peel avocado, and then cut into 1/2 inch dice.  Add them to a bowl with the corn, tomato, onions, and cilantro and toss to mix.  In a small bowl, whisk together remaining ingredients and pour over the corn mixture.  Toss gently.  Serve immediately.

  You can make this several hours in advance and refrigerate.  Allow dish to come to room temperature before you serve it if you are an advance kinda girl/guy.  Enjoy!

  xo–me

• Bell Pepper & Radicchio Salad

  Date: 2010.07.01 | Category: Cooking | Response: 0

  Only a few days until your backyard, deck, front yard or porch is overcome by friends, family and sparklers!  How exciting.  I love the 4th of July.  I usually spend the day with friends in the backyard, swimming, cooking, laughing and drinking.  This year, I have no idea what the day will bring as we are in a new city, and are moving to our new apartment today!  I must get this post up and out so I can get back to, uh hem, working.

  This is another in my list of red dishes for your red, white and blue table.  This salad I have never been able to taste because of the peppers and my allergies.  However, those I love and trust have said it’s outstanding and worthy of sharing with you here.

  Ingredients:

  2 red bell peppers
  1 head radicchio, separated into leaves
  4 cooked whole beets, cut into matchstick shape
  12 radishes, sliced
  4 scallions, finely chopped
  4 Tbsp. vinaigrette

  Core and seed bell peppers and cut into rounds.  Arrange the radicchio in a large salad bowl.  Add remaining ingredients and drizzle with vinaigrette.  Serve with crusty bread.

  I also like to chop this salad and serve on crostini as an hors d’oeuvres.  You could start your festivities this weekend with this as the welcome dish to your arriving guests.  Am sitting here wondering where my invite is?

  xo–me

• Artichokes with Avocado Dip

  Date: 2010.06.05 | Category: Cooking | Response: 0

  It’s still very warm here.  I suppose I need to buck up and get used to it.  While I try that, I am seeking foods that won’t sit heavy in my stomach and won’t require much effort.

  I have never been a big fan of avocado or guacamole.  I am not sure why but it could be an acquired taste for me.  I eat it but it’s not something I would seeking out.  All that changed when I made this recipe.  The basil and artichoke make it a delicious exchange of flavor in my mouth.  I think you may enjoy it as well.

  Ingredients:

  2 large artichokes
  2 c. water
  pinch of sugar
  dash of cider vinegar
  1 bunch fresh basil
  1 ripe avocado
  2 Tbsp. fresh lemon juice
  1 tsp. black cumin oil
  salt and pepper to taste

  Wash the artichokes well.  Break off stalks, remove the outer leaves and cut off any sharp tips.  Bring the water to a boil with the sugar and vinegar.  Cook the artichokes in the boiling water for about 30 minutes, until you can easily pull out a leaf.  Remove the artichokes and reserve the cooking liquid.  Wash and shake dry the basil and remove the leaves from the stalks.  Halve the avocado and remove the pit.  In a blender, puree the avocado flesh with a little of the artichoke cooking liquid, the basil and the lemon juice.  Stir in the oil.   Season the dip with salt and pepper and serve with the artichokes.

  You can cool the artichoke leaves or serve them warm.  I like it best when they are slightly warm.  Sometimes I even sprinkle some parmesean cheese on the top of the avocado blend.  Enjoy!

  xo–me

• Lime-Marinated Ceviche

  Date: 2010.06.04 | Category: Cooking | Response: 0

  It is so hot in New York.  It’s that awful stifling hot that takes your breath away.  I am wrong.  It’s not hot, it’s warm.  As my 12th grade English teacher, Mrs. Bucy, would say “Are you sexually excited Amy?  Because when one is hot, they are sexually excited.  If it’s your temperature you are discussing, you are merely warm.”  So it is extremely warm here and I don’t want to eat or do a single thing.  I want to drink pineapple lemonade from the corner deli and lay in front of the air conditioner.  I am trying to find things that I can enjoy making and eating in the middle of this ‘Amy-you-haven’t-seen-anything-yet’ heatwave.

  Ingredients:

  juice of 1 lime
  2 Tbsp. cider vinegar
  7 oz. fresh fish fillets (snapper, sole, etc)
  2 ripe tomatoes (sometimes I use different color tomatoes, looks pretty!)
  1 small sweet onion
  1 bunch fresh cilantro
  walnut-sized piece fresh ginger
  salt and pepper to taste
  1 tsp. black cumin oil
  thinly sliced bread as accompaniment

  Mix together lime juice and vinegar in a shallow bowl.  Wash the fish and pat dry with paper towels.  Cut into small pieces.  Place the fish in the marinade, turning occasionally.  Wash and half the tomatoes, remove the stalks and cores and dice.  Set the tomatoes, aside but transfer any seeds and juice that have escaped to the bowl with the fish.  Peel the onion and slice thinly.  Wash the herbs and shake dry.  Remove the herb leaves from the stalks and chop them finely.  Peel and finely chop the ginger.

  Assemble the onions, tomatoes and fish with the herbs.  Sprinkle with salt, pepper, marinade and oil.  Top with ginger.   Serve with bread.

  If you are serving this at a fancy party, layer each of the main ingredients beginning with the onions and sprinkle with the marinade and oil as you add each layer.  It makes a lovlier presentation than when I toss it together in a bowl and plop down in front of the AC to eat.  Enjoy!

  xo–me

• Bacon and Cheese Paste on Cocktail Bread

  Date: 2010.05.26 | Category: Cooking, Entertaining | Response: 0

  I am enjoying trying recipes from my Calvert Party Encyclopedia.  The recipes are mostly cocktails but they also have several hors d’oeuvres that are truly of the era.  I tried this one over the weekend and it was quick, simple and very savory.

  Ingredients:

  1/2 lb. cheddar cheese
  8 slices crispy bacon
  2 small onions
  1 tsp. dry mustard
  2 tsp. mayo or Miracle Whip
  sleeve of cocktail bread

  Turn on oven broiler.  Combine first five ingredients in a blender or food processor.  Spread on individual pieces of bread.  Toast under broiler until golden brown.  Serve immediately.

  I love this recipe because you can continue to make these treats throughout your cocktail party without much effort.  Make 3x’s this recipe and keep the mixture in the refrigerator while you are entertaining.  Slip away occasionally to spread and broil.  Enjoy!

  xo–me