Archive for the ‘appetizer’ Category

Baked Stuffed Clams

December 8, 2010

 

 My home made stuffed clams will beat anything found in the frozen section that needs to be reheated.  I’ll bet your guests and other half will love these, because they are loaded with clams with the right amount of spice. Don’t forget to serve these with my favorite hot sauce Gypsy Juice! 

serves 4- 6

1 stick of unsalted butter

1 lb chopped clams (2 cups)

2 tablespoons dry vermouth or white wine

1/2 teaspoons of sweet paprika

1 tablespoon of chopped jalapenos (jarred pickeled jalpenos or cherry peppers  can be substituted)

1/4 teaspoon fresh ground white pepper

1/2 teaspoon of sea salt or Kosher salt

1/3 cup of ground dried chorizo

1 1/2 tablespoons of garlic powder

2-5 dashes of Gypsy Juice or parrot hot sauce

1  medium onion minced

2 tablespoons of chopped flat leaf parsley

1 cup of plain bread crumbs-preferably homemade

 

preheat oven to 400

 6-8 small ramkins or scallop shells greased

baking sheet 

10 inch or larger saute pan

1 large mixing bowl

heat pan

melt butter

saute onion and chorizo and jalapeno together for 4-5 minutes on medium heat and set aside 

 In a large mixing bowl combine bread crumbs, garlic, paprika, salt, pepper, parsley, hot sauce, wine and clams mix thoroughly.

add contents of pan to bowl and mix

Add desired amount of clam stuffing to scallop shells or ramkins and place on baking sheet

bake for 15-18 minutes 

 serve with Gypsy Juice hot sauce or hot sauce or fresh lemon

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Mussels in Chorizo Garlic Cream

December 8, 2010

  serves 2-4

1 1/2 -2 lbs of cleaned mussels

3 tablespoons of garlic thru a press

1 packet of St Ours clam broth or 1 Herb Ox chicken boullion cube

 2 tablespoons of minced onion

3 tablespoons of unsalted butter

1/2 cup Savory & James Deluxe Cream Sherry

1 cup of  heavy cream

1/2 cup tomato sauce or 1 small can tomato or tomato bisque soup

1/3 cup of ground dried chorizo

fresh ground pepper

 1/4 teaspoon of Kosher or sea salt

1 teaspoon of smoked paprika

1-2 bay leafs

1 tablespoon of fresh cilantro sprigs

1 tablespoon  each of yellow, orange peppers or plum tomato cut into small pieces (optional)

 crusty loaf of bread

one large 12 inch saute pan with cover

 

heat pan

melt butter, saute garlic, onion and chorizo

add tomato sauce, bay leafs, paprika, clam broth or chicken cube, cream and sherry

stir while bringing to a high simmer

add mussels and cover 4-7 minutes  until  mussels open 

discard any open mussels and bay leafs

ladle mussels and broth into individual bowls or one large bowl, add peppers, and top with cilantro

serve with  crusty bread

Hot & Sour Soup

December 2, 2010

Serves 6-8

 If you adore hot and sour soup, this recipe is bursting with flavor. When ever I travel to a new city, I often find out who has the best  soup. This recipe is a blend of many soups  tried over the years. Friends beg me to make it often, customers love it so much they requested it to be canned. I think  this soup is well worth the time spent making it.

5 cups chicken stock or vegetable stock

4 eggs beaten

2 Tablespoons Marukan Seasoned Rice vinegar*

¼ teaspoon white pepper

2 Tablespoons grated ginger (reserve 1 teaspoon )

¼ cup frozen peas

¼ cup wood ear rinsed in warm water

5  garlic cloves minced ( reserve 1 teaspoon)

¼ cup shredded lily buds rinsed in warm water- cut off hard ends

¼ cup shredded bamboo shoots

1 Tablespoon of peanut oil or sunflower oil

1/4 lb ground pork or turkey (optional)

2 scallions white & green parts sliced thin

3 Tablespoons double black soy, a superior soy or Tamari

2 Tablespoons of  sugar

2 Tablespoon of wine vinegar

1 Tablespoons sriracha or hot Asian chili sauce*

2 Tablespoons of arrow root powder or cornstarch mixed with 3 Tablespoons water in a small bowl and set aside

2 Tablespoons Kadoya sesame oil*

1 cup of firm tofu, drained and cut into bite size pieces

¼ teaspoon hot chile flakes(optional)

Heat a large stock pot or Dutch oven, add peanut oil, sauté garlic

add in meat, break apart while browning

Add in vinegars, soy sauce, chili sauce, sugar and  stock and bring to boil.

 Reduce heat to a medium simmer.

Add in tofu, wood ears, lily buds and bamboo strips.

Whisk  in eggs slowly, swirling into hot broth.

Whisk in in arrow root paste – soup will start to thicken just a little.

Add in remainder of garlic, ginger, white pepper and peas

Correct seasoning with salt, soy  if needed. If you desire it a little sweeter add in more  sugar

Add in sesame oil, and top each bowl with scallions and or chili flakes

I always serve a small bowl of extra chile flakes and chili sauce with a tiny spoon for guests who love the extra heat!

* Available @drhot.net or Asian markets

Blue Cheese Dressing & Dip

November 23, 2010

Makes about 2 cups

The perfect dressing for chopped salad.  A great dip for chicken wings and vegetable crudités! Last up to a week in refrigerator

¾ cup of sour cream
1 ¼ teaspoon of sea salt
2 Tablespoons red wine vinegar
½ teaspoon fresh ground black pepper
¾ teaspoon of garlic powder or 2 garlic cloves thru press
3 Tablespoons cream
5 Tablespoons of red onion chopped
3 Tablespoons of extra virgin olive oil
1 cup of blue cheese crumbled -Jasper hill Bailey Hazen or Valdeon blue

Mix all ingredients except blue cheese & red onion till creamy.
If you like dressing chunky mix in onions and blue cheese
If you prefer creamy toss everything into food processor and blend

Fried Calamari

November 18, 2010
Serves 4
1 lb of cleaned squid rings & tentacles

1-2 cups Sunflower oil  or vegetable oil of your choice 

 

Dry batter  

½ cup all purpose flour

1 teaspoons of fresh ground white pepper

½ teaspoon of sea salt

Set up plate lined with paper towels for fried squid

Mix ingredients together in a bowl and set aside

Coat squid in  batter and set aside on plate

In a non stick pan, add sunflower oil, pan should be about a third full of oil and turn to medium to high heat

Fry squid in small batches

Use a slotted spoon

Squid cooks quickly within 1-2 minutes till golden, place on lined plate

Serve immediately

 

Serve with  Marinara sauce or Aioli sauce 

 

 

 

 

  

  

 
 
 
 
 
 
 

 

  

  

 
 
 
 
 
 
 

 

  

 

Chorizo & Cheese Quesadillas

November 18, 2010

 Serves 8-10

These can be made 3-4 days in advance and be kept in refrigerator.

 

1 package of 10 inch flour tortillas with 8 tortillas

1 cup of fresh minced jalapenos (wear gloves)

2 cups of shredded Italian six cheese blend

2 cups of shredded 4 cheese Mexican blend

1 cup of scallions white & green parts sliced thin

¾ cup of chopped dry Chorizo

You will need 8 sheets of foil 15 inches long each

Set up 4 sheets on table or a counter top

Place 1 flour tortilla in center of each foil piece

Cover each tortilla with equal amounts of cheese, scallions, chorizo and jalapeno

Cover tortilla with 1 remaining tortilla

Cover with sheet of foil

Seal all edges

Pre heat oven 350 for ten minutes

Place on baking sheets and cook for 6-8 minutes

Rest for a few minutes before opening

Cut to desired slices with a pizza cuter

Serve with several of your favorite toppings : chipotle dipping sauce, guacamole, salsa,sour cream 

Tip: Chorizo is a cooked spicy dry sausage from Spain and is very different from South American and Portuguese chorizo. There are some great brands being made in USA that come very close to authentic Spanish Chorizo. One brand that comes to mind is an all natural chorizo from a company called Primo Natural and it is worth searching out.

Brushetta

September 16, 2009

Serves 4-6 makes about one and half cups

2 minced garlic cloves
1/2 teaspoon of iodized sea salt
½ cup extra virgin olive oil
Juice of one and half fresh lemons
4-5 seeded and chopped large Plum tomatoes

Combine all ingredients and serve at room temperature.
Serve over crusty bread, pita chips. On top of rice and meat
dishes

Onion Chutney

June 23, 2009

 Makes 1- 1 ½ cups

 1 large yellow onion chopped aprox 1 – 1 ½ c

2 Tablespoons sunflower or safflower oil

1 ½ Tablespoons tuong chile sauce

 2 teaspoons cumin

 In a bowl combine oil, cumin, chile sauce and blend till a paste. Add in onions blend and let rest for half hour.

Perfect accompanyment for grilled spiced meats. Serve over rice or as a spicy topping for pappadams and nan bread.

Sunshine Salsa

June 23, 2009

 

Makes 1 1/2 cups of salsa

 

4-5 seeded plum tomatoes chopped 

1 Tablespoon fresh chopped cilantro

1 small seeded minced fresh jalapeno

¼ teaspoon sea salt

¼ teaspoon fresh ground black pepper

2 Tablespoon chopped red onion 

Juice of 1 orange

 Juice of 2 limes

 1 teaspoon el yucateco Chipotle sauce

 1 teaspoon honey

 Blend all ingredients and let rest 15 minutes.

 Serve with your favorite chips! Great for tacos and burritos

Escargot -French Snails

June 9, 2009

  serves 2-3 people

 

 1 can French snails  rinsed & drained (12-18 snails) *

1 stick unsalted butter

 2  1/2  Tablespoons of fresh minced garlic

 2 Tablespoons of  chopped flat leaf parsley or (1 tablespoon each of chopped flat leaf &  fresh  chervil)

 1 teaspoon of extra virgin olive oil*

 ¼ teaspoon of iodized sea-salt

 1 Tablespoon of dry vermouth or  dry white wine* 

————————————–

 Melt butter place in bowl

Add olive oil, garlic, salt, wine to butter.  

Add snails and parsley to bowl, coat snails, cover and refrigerate

Let snails marinade  6 hours  or overnight  for best results.

when ready to cook, microwave for 1 minute on med heat till butter liquifys prior to placing in snail dishes.

 

  Preheat oven to 450 degrees

Place snails in snail dishes. Cover in remaining butter mixture and cook 10-12 minutes till butter is bubbly. 

Serve with a crusty baguette or toast points and a glass of great red wine.

* Available at Gypsy Kitchen