From the demo: Paella Party Recipe Courtesy of Chef Taji Marie Makes 12 empanadas 1 can black beans, rinsed and drained 1 green onions, finely sliced (whites and greens) 1 tsp smoked paprika 1 clove garlic, grated 1 cup shredded manchego 1 sheet frozen puff pastry, defrosted but still cold 1 egg, mi[...]
Archive for the ‘Appetizer’ Category
Sautéed Artichokes tossed with a Mild Lemon Oil
From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Serves 8 1 Lemon 2 lbs. Baby artichokes (about 18) 6T Olive Oil 4 Garlic Cloves, thinly slic[...]
Goat Cheese Soufflés over Watercress Salad
From the demo: Easter Feast! Recipe Courtesy of Chef Meg Hall Serves 8 6 (17” x 12”) Phyllo sheets, thawed if frozen 1/4 Cup Butter, unsalted, melted Soufflé filling 2T Butter, Unsalted 2T All[...]
Fancy Pigs in a Blanket
From the demo Snack Table Stars with Chef Meg Hall Ingredients: 1 pkg. Cantimpalitos Cocktail Sausages 1 pkg. Puff Pastry 5 ozs. Gruyere Cheese, shaved 1 jar Honey Mustard Preheat oven to 375 Thaw puff pastry. Roll out with rolling pin and flour. Cut into 2”x 2” squares and[...]
Baked Pizza Fondue
From the demo Snack Table Stars with Chef Meg Hall Ingredients: 1 Cup Menu Brand Pizzicosa, Sauce Piccante 28 oz Whole Tomatoes, Canned 15 oz Cherry Tomatoes, Canned 8 ozs Spicy Sausage or Pepperoni 1 Baguette for dipping Preheat oven to 375. Combine all three tomato sauces in th[...]
Chipotle Chicken Drumettes with St. Agur Blue Cheese Dipping Sauce
From the demo Snack Table Stars with Chef Meg Hall Dipping sauce: 2 ozs or ½ cup St. Agur Blue Cheese 1 cup Greek Yogurt 1/3 cup Crème Fraiche 2 tbs Chives, snipped To Taste Salt and Black Pepper Chipotle Sauce: 1 Cup Red Wine Vinegar 2 Tablespoons Chipotle Powder 1 Tablespoon New Mexico C[...]
Cream of Cauliflower Soup
From the demo: Cheese Please! with Chef Amy Jurist Serves 6 – 8 Appetizer Size Portions 1 cup water 3 cups cauliflower pieces 1 potato, cut into pieces 2 tablespoons butter 1 onion, chopped 3 garlic cloves, finely chopped 2 cups chicken broth Salt and white pepper, to taste 1/2 cup half and ha[...]
Mini Port & Honey Goat Cheese Napoleons with Pistachios
From the demo: Cheese Please! with Chef Amy Jurist Serves 6 – 10 1 (16 ounce) package Phyllo Dough 2 cups finely chopped toasted(not raw) Pistachios 1 cup Butter, melted ¼ cup Superfine Sugar 1 ½ cups Goat Cheese 2 Tbsp Honey 1/2 cup good quality Port Wine reduced to 3 tbsp syrup Directions [...]
Wild Boar Sausage and Artichoke 3 Cheese Ravioli
From the demo: Holiday with MENU Recipes courtesy of Chef Aldo Martinelli Serves 4 Ingredients: 28oz 3 Cheese Ravioli 10oz Wild Boar Sausage 1 tsp Minced Garlic ½ cup White Wine 1 tsp Fresh Thyme 1 tbsp Olive Oil 2oz Shallots thin Sliced 4 Giudia Artichoke 8 oz Pomodorina Sauce In a large skillet[...]
Alert: Life with Lindsay Blog Has an All Spice Cafe Recipe You’ll Love!
Life with Lindsay blogger put a twist on a favorite All Spice Cafe recipe we’re sure you will L-O-V-E! Check out the post here: http://lindsaymeyer.wordpress.com/2009/11/13/caribbean-spiced-prosciutto-wrapped-scallop-skewers/ You can purchase that hot sauce in-store at Surfas or online at Culi[...]
Asian Street Food: Fresh Spring Rolls
From the demo: Asian Street Food Recipe Courtesy of Minnie Luong Rice paper (round, 12 inches) � Hot water Vegetable oil (for greasing fingers) Filling: [...]
Inside Out Potato Skins in Bacon Cups
From the demo: Entertaining with Bacon! Recipes courtesy of Chef Amy Jurist Yields 2 Dozen Appetizers 1 pound of Regular Cut Bacon(not thick cut) 1 Package of Roschti Potatoes or a 12 oz bag of Frozen Hash Brown Potatoes – fried crisp(per package instructions) and seasoned with salt & pepper[...]
Vietnamese Spring Roll with Snow Crab, Crunchy Vegetables, Whitefish Caviar
From the demo: Jonathan Wood- Summer Recipes. Serves 4 Main Ingredients: 8 each – Rice Paper Wrappers 8 oz. – Snow Crab Meat 3 bunches – Frisee, cleaned � 1 each – Carrot, peeled, julienne� 1 Stalk – Celery,[...]