Appetizers

Crab Cakes

Ingridients:

2 tablespoons unsalted butter
2 tablespoons olive oil
3/4 cup small diced red onion (1 small onion)
1 1/2 cups small diced celery (4 stalks)
1/2 cup small diced red bell pepper (1 small pepper)
1/2 cup small diced yellow bell pepper (1 small pepper)
1/4 cup minced fresh flat-leaf parsley
1 tablespoon capers, drained
1/4 teaspoon hot pepper sauce (recommended: Tabasco)
1/2 teaspoon Worcestershire sauce
1 1/2 teaspoons crab boil seasoning (recommended: Old Bay)
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
1/2 pound lump crabmeat, drained and picked to remove shells
1/2 cup plain dry bread crumbs
1/2 cup good mayonnaise
2 teaspoons Dijon mustard
2 extra-large eggs, lightly beaten for frying
4 tablespoons unsalted butter
1/4 cup olive oil

Preparation:

Place the 2 tablespoons butter, 2 tablespoons oil, onion, celery, red and yellow bell peppers, parsley, capers, hot pepper sauce, Worcestershire sauce, crab boil seasoning, salt, and pepper in a large saute pan over medium-low heat and cook until the vegetables are soft, approximately 15 to 20 minutes. Cool to room temperature. In a large bowl, break the lump crabmeat into small pieces and toss with the bread crumbs, mayonnaise, mustard, and eggs. Add the cooked mixture and mix well. Cover and chill in the refrigerator for 30 minutes. Shape into bite-sized crab cakes.
Heat the butter and olive oil for frying over medium heat in a large saute pan. Add the crab cakes and fry for 4 to 5 minutes on each side, until browned. Drain on paper towels; keep them warm in a 250 degree oven and serve hot.


Salmon Cakes

Ingridients:

1/2 lbs smoked salmon
2 cans of pink wild Salmon (Or left over poached Salmon)
1/4 cup Green onions
2 Tbs olive oil
1 Tbsp ketchup
1 large egg beaten
1/4 cup panko


Preparation:

Put oil in a hot saute pan.

Mix all salmon together and add ketchup and onions,,,to this mixture add egg
making patties shape,,,,roll over the panko and fry.

This can be use for Tuna using dill and red onions and also with chicken.

Bruschetta & Pizza Bites

Ingridients for toppins

1/4 cup of Black Olives Tapanade (See sauces)
1/4 cup of Fresh made Pesto (see sauces)
1/2 cup thinly sliced cherry tomatoes
1/4 cup baby boccoccini cut in halfs
1/2 lbs prosciutto coarsley chopped
1/4 cup parmesan cheese mixed with 1/3 cup of fine chopped basil
1 pkg Pita wraps

Preparation:

Pre-heat the oven to 400 c. Put Pitas on a baking sheet, spread Tapanade and pesto and add tomatoes, boccoccini.

Bake for 8-10 minutes until cheese is melted and pita crust is crisp..take out and sprinkle with parmesan and basil mixture
and prosciutto.


Fired Baby Artichokes

Ingridients:

2 lemons, halved
12 baby artichokes
3 cups olive oil
Sea salt

Preparation:

Fill a large bowl halfway with water. Squeeze the lemon halves into the water and add the lemons. Trim the stem of 1 artichoke. Starting at the base, bend the tough outer leaves back and pull off where they break naturally. Using a vegetable peeler, peel the dark green skin from the base. Halve the artichoke lengthwise and scoop out any choke. Add to the lemon water. Repeat with the remaining artichokes.
Heat the oil in a heavy large saucepan over medium heat until a thermometer registers 350 degrees F. Drain the artichokes and pat dry. Working in 2 batches, add the artichokes to the hot oil and cook until they are tender and golden brown, about 8 to 10 minutes. Using a slotted spoon or tongs, transfer the fried artichokes to a paper towel-lined plate to drain. Sprinkle with salt while artichokes are still warm and serve.

Mini Frittatas

Ingridients:

Nonstick vegetable oil cooking spray
8 large eggs
1/2 cup whole milk
1/2 teaspoon freshly ground black pepper
1/4 teaspoon salt
4 ounces thinly sliced ham, chopped
1/3 cup freshly grated Parmesan
2 tablespoons chopped fresh Italian parsley leaves
Preheat the oven to 375 degrees F.

Preparation:

Spray 2 mini muffin tins (each with 24 cups) with nonstick spray. Whisk the eggs, milk, pepper, and salt in a large bowl to blend well. Stir in the ham, cheese, and parsley. Fill prepared muffin cups almost to the top with the egg mixture. Bake until the egg mixture puffs and is just set in the center, about 8 to 10 minutes. Using a rubber spatula, loosen the frittatas from the muffin cups and slide the frittatas onto a platter. Serve immediately.

Bruschetta with White Bean Puree

Ingridients:

3/4 cup white marrow beans (or other white beans), cooked and cooled, 1 cup cooking liquid reserved
2 tablespoons olive paste
2 tablespoons minced fresh thyme leaves, plus 6 sprigs fresh thyme, for garnish, optional
1/2 cup extra-virgin olive oil, plus more for drizzling
1/4 teaspoon gray salt
Fresh ground black pepper
1 loaf thick Italian bread
2 cloves garlic, peeled

Preparation:

Puree the beans in a food processor until smooth, adding the reserved liquid, as necessary, for a finished consistency that is spread-able but not too thin. Add olive paste and thyme. Puree again, and while pureeing, add extra-virgin olive oil and season, to taste, with salt and pepper. Reserve, and garnish with sprigs of thyme, if desired.
Bruschetta:
Preheat the oven to 425 degrees F.
Cut a crispy Italian bread into thick slices. Toast or grill until light brown and crispy. Then swipe once with a clove of fresh garlic, drizzle with olive oil. Spread with the White Bean Puree. Finish with a pinch of gray salt and freshly ground black pepper, if desired.


Portabello Pizzas


Ingredients:
12 x large Portobello mushrooms, cleaned and stems removed
1 cup tomato or pizza sauce
1 cup grated mozzarella
Salt and pepper

Preparation:

Preheat oven to 400 degrees Celsius.
Place the mushrooms top side down onto a baking sheet.
Spread each one with tomato sauce and season with salt and pepper.
Sprinkle tops with mozzarella and bake for 10 to 15 minutes, until mushrooms are soft and cheese has completely melted and is bubbling.

Bruschetta with Goat cheese & Mushrooms

Ingridients:

1/2 Cup olive oil
5 garlic cloves
4 Tbsp fine chopped parsley
1 Tbsp fine chopped lemon thyme
1 Tbsp dry sherry
4 large Mushroom
1 Cup goat cheese
2 Chibatta buns sliced in halfs
Salt & Pepper

Preparation:

Chop 3 cloves of garlic and mix with oil. Add parsley, garlic and sherry,,,set aside for an hour. Place the mushrooms on a baking tray and brush with the olive oil mixure. Bake a 350c for 10 minues or unil soft. While baking the mushrooms, toast the bread. Cut the redt of the garlic cloves in half and rub onto the bred.


Mix the goat cheese with the thyme and spread over the toasted bread. Place under they broiler until cheese warms. Remove the mushrooms and place onto each piece of the bread. Drizzle with left over oil and sprinkle with salt & pepper

Eatable bowls



Ingridients:

Vegetable oil cooking spray
2 cups biscuit baking mix (recommended: Bisquick)
2/3 cup whole milk
1/2 teaspoon cayenne pepper
Flour, for dusting the work surface

Preparation:

Stir together the baking mix, milk, and cayenne. Shape into a ball. Turn out onto a floured surface and knead 3 or 4 times. Divide the ball into 6 pieces. Roll each piece into a 6-inch circle. Place a dough circle over the back of each muffin cup. Press around the cup to form a bowl shape. Bake for 10 to 12 minutes, until lightly browned. Let cool slightly. Remove the biscuit bowls and reserve.


I Cant Believe Its Not Garlic Bread

Ingridients:

2 cups cauliflower florets cut the size of golf balls
4 tbsp olive oil, divided
1 x head garlic
1/4 cup Gruyere cheese, shredded
1/2 cup pork rinds, crushed (measured after crushing)
Salt and pepper, to taste

Preparation:

Preheat oven to 425°F.
Slice top 1/4-inch off garlic bulb, thereby exposing all of the cloves.
Toss cauliflower and garlic with 2 tbsps oil. Wrap garlic in aluminum foil and set cauliflower and garlic on a sheet pan. Roast for 1 hour, turning cauliflower occasionally until browned on all sides. Let cool.
Squeeze out garlic from the skin. Discard skin.
In a food processor, combine garlic, cauliflower, cheese and salt and pepper. Refrigerate until cool. Form into 3-inch patties and pat down on crushed pork rinds until exterior is fully coated.
In a sauté pan, over medium heat, add remaining 2 tbsps oil and sauté patties for approximately 3 minutes per side, or until nicely browned. Be careful not to let the coating burn.

Croquet Monseieur

Ingridients:

2 tablespoons unsalted butter
3 tablespoons all-purpose flour
2 cups hot milk
1 teaspoon kosher salt
1/2 teaspoon freshly ground black pepper
Pinch nutmeg
12 ounces Gruyere, grated (5 cups)
1/2 cup freshly grated Parmesan
16 slices white sandwich bread, crusts removed
Dijon mustard
8 ounces baked Virginia ham, sliced but not paper thin

Preparation:

Preheat the oven to 400 degrees F.
Melt the butter over low heat in a small saucepan and add the flour all at once, stirring with a wooden spoon for 2 minutes. Slowly pour the hot milk into the butter–flour mixture and cook, whisking constantly, until the sauce is thickened. Off the heat add the salt, pepper, nutmeg, 1/2 cup grated Gruyere, and the Parmesan and set aside.

To toast the bread, place the slices on 2 baking sheets and bake for 5 minutes. Turn each slice and bake for another 2 minutes, until toasted.

Lightly brush half the toasted breads with mustard, add a slice of ham to each, and sprinkle with half the remaining Gruyere. Top with another piece of toasted bread. Slather the tops with the cheese sauce, sprinkle with the remaining Gruyere, and bake the sandwiches for 5 minutes. Turn on the broiler and broil for 3 to 5 minutes, or until the topping is bubbly and lightly browned. Serve hot.


Italian Pizzata Bites

Ingridients:

1/4 Cup Sun dried Tomato or olive Tapanade
1/2 Cup thinly sliced Cherry Tomatoes
1/4 Cup Mini Boccocini Balls cut into 3 slices
1/4 Cup grated parmesan cheese
1/4 Lb. thinly sliced Prosciutto
3 Tbs. chopped basil
2 6 inch whole wheat pita wraps


Several hours before serving put Pita wraps on a large plate. Evenly spread half the toppins on each sarting with the tapenade. Top with the tomatoes and boccoccini overlaping. Sprinkle with prosicutto and refrigerate. 15 Minutes before serving, pre-heat oven at 400 bake for 10 minutes until cheese is melted. Served cut into triangles.