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

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

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

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

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

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

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

Ingredients:

1 1/4 lb. bulk Italian sausage
3 Tbsp. finely chopped yellow onion
1 c. coarse dry bread crumbs
3 Tbsp. grated Parmesan cheese
1 Tbsp. spicy mustard
1/4 c. milk
1/2 tsp. salt
ground pepper to taste

Preheat oven to 400.  Mix together sausage, onion, bread crumbs, cheese, mustard, milk, salt and pepper.  Cover and refrigerate for 30 minutes.

Shape mixture into 1/2 to 1-inch balls.  Place on a lightly sprayed baking sheet and bake until lightly browned, about 14 minutes.  Serve with your favorite dipping sauces.

I sometimes get sage flavored sausage or even chicken apple sausage to change the flavor of the balls.  Yum.

xo–me

This recipe is a delicious gratin that can be divided into ramekins for serving as an hors d’oeuvres.  The ramekins will sit lovely on the side of your guests dish of delectable nibbles.

Ingredients:

2/3 c. minced onions
2 Tbsp. butter
1/2 lb. diced raw potatoes (about 2 c.)
8 to 10 anchovy filet packed in olive oil
3 eggs, beaten with 1 1/2 c. whipping cream, 1/2 tsp. salt and 1/8 tsp. pepper
1/4 c. grated Swiss cheese
1 Tbsp. oil from anchovy can or butter

Preheat oven to 375.  Cook the onions slowly in butter for 5 minutes or until tender but not browned.  Drop potatoes in boiling salt water and cook for 6 to 8 minutes, or until barely done.  Drain thoroughly.  Butter the baking dish (or dishes if you are using ramekins).  Spread half the potatoes in the bottom, then half the cooked onions.  Over them lay the anchovy filets, then the rest of the onions and finally the remaining potatoes.  Pour the eggs and cream over the potatoes and shake dish to send liquid to bottom.  Spread on the cheese.  Dribble on the oil, or dot with the butter.  Bake for 30 to 40 minutes (if using ramekins 20 to 30) in upper third of oven until top is nicely browned.

If you make this as a small bite, your guests will be impressed to have such a flavorful gratin in their own serving dish.  I promise.  Good luck Meryl!

xo–me

Ingredients:

1/2 lb. Roquefort or blue cheese
4 to 6 Tbsp. softened butter
1 1/2 Tbsp. chives
1 Tbsp. finely minced celery
pinch of cayenne pepper
salt if needed
1/8 tsp. pepper
1 tsp. cognac or a few drops of Worcestershire sauce
1/2 c. fine, stale, white breadcrumbs
2 Tbsp. finely minced parsley

Crush the cheese in a bowl with 4 Tbsp. butter and work it into a smooth paste.  Beat in the chives, celery, seasonings and cognac or Worcestershire.  If mixture is very stiff, beat in more butter by fractions.  Check seasoning carefully.   Roll into balls about 1/2 inch in diameter.

Toss bread crumbs and parsley in a plate.  Roll the cheese balls in the mixture so they are well covered.  Chill.  Serve with your prettiest toothpicks (those are my words, not Julia’s).

The English translation of this is Roquefort Cheese Balls-cold.  These are a pungent burst of flavor in your mouth.  Enjoy!

xo–me