Tuesday, December 4, 2012

Holiday Appetizer Party Ideas

Xmas Top Hats

1.       Slices of zuchinni

2.       Top with a chunk of goat cheese

3.       Top with ½ of cherry tomato on top

4.       Bake at 400 for 10min and serve


Asparagus wrapped in proscuitto

1.        Asparagus 4” long

2.       Wrap a slice of proscuitto around asparagus

3.       Bake at 400 for 10min until crispy and serve


Spiced Bar Nuts

1.       Heat oil in skillet

2.       Add cashew nuts for 1-2min

3.       Add other nuts if you wish

4.       Combine nuts in a bowl and add 1Tsp salt, 1tsp garam masala, ½ teaspoon cayenne

5.       Stir and serve in bowl 

6.       Can also do nuts with cinnamon and cayenne


Yogurt Mango Dip – served with Pita chips/veggies

1.       1 chopped onion sauté in oil until soft

2.       Stir in 1tsp curry powder for 1min

3.       Cool

4.       Stir in 1/1/4c plain yogurt

5.       Add 2tbsp of mango chutney

6.       Serve in serving bowl


Shrimp Ring

1.       Remove shrimp from the ring and drain on papertowel until dry

2.       Place shrimp cocktail in martini glass on a plate

3.       Sprinkle the shrimp over the plate and salt heavily

4.       Sprinkle chopped green and red pepper for decoration


Meatballs with fresh basil and sweet chili sauce

1.       Cook meatballs from box on cookie sheet

2.       Wrap in a basil leaf and pick with a toothpick

3.       Buy sweet chili sauce for dipping


Figs stuffed with goat cheese

1.       Snip figs with sissors on top in quarters

2.       Stuff with cheese

3.       Stick a pecan or walnut in the cheese on top

4.       Serve on plate


Chorizo and olive tapas

1.       Slice chorizo sausage

2.       Fry until golden in olive oil

3.       Add green olives (pit less)

4.       Mix together and serve in bowl with toothpicks


Other ideas:


1.       A cream soup (pumpkin) pour into shot glasses and serve


2.       Chicken sauté – as discussed, broil chick strips on stick in oven in a peanut sauce. Serve extra sauce on side


3.       A salmon cream cheese mixture with green onion, smoked salmon, curry – spooned onto an Endive leaf and served on a serving plate


4.       Tortillas stuffed with pickle – put cream cheese on tortilla, put Gerkins on, roll, slice into pinwheels and serve on plate


Tuesday, November 6, 2012

Wine Lovers take note!

This just happens to be a wonderful find thanks to my friend and Sommelier Paul Forget (whom has his own blog), I have to rave about this wine! La Vendimia (Palacios Remondo) is a fantastic easy drinking wine that will suit any occasion! It's complex enough to serve to wine snobs, and it's delicious enough to serve to people not knowing wine but who enjoy a good red! I love love love it!

Tuesday, October 23, 2012


This is a fun appetizer! Make the mixture and the dough in advance of guests arriving so that you can just assemble and fry while guests are watching and enjoying a glass of wine :-)

Meat Filling
1/4lb ground beef cooked with onion. Add a lighly beaten egg, throw in a 1/4c of raisen, 1/4c chopped green olives, 1/4c red perpper chopped, cumin to taste and salt.Fry all together.

2C flour
2tsp baking powder
1/2tsp salt, 2tbsp shortening
1 egg beaten
1/2c milk

Cut circles in the dough once you roll it out. You will cool the meat mixture and spoon onto the circle of dough. Fold in half and pinch the edges closed.

Heat veg oil in frying pan approx. 1" deep. Deep fry the empanadas until they are golden brown, turning once.
Serve with a sweet chile sauce!

Chilean Squash Soup

Roast one squash in the oven (45min). Scoop out the squash and add to a bowl. Saute onion and garlic in butter. Add to squash, combine salt, pepper, cumin, and paprika into mixture. Add mixtake into blender and pour in chicken broth (2C) gently until mixture is puree. This may take 3-4 times before you have puree the whole squash and mixture, using all the chicken broth.

Pour into pot and heat low, add 1C of cream and stir. Spice accordingly. Serve with a drizzle of 35% cream on top of soup.

Sunday, September 23, 2012

Red Pepper and Coconut Curry Soup

1 Onion
1/2 cabbage
3 carrots
1 roasted red pepper
4c beef buillon
salt, pepper, spice
1tsp cayenne pepper
1C tomato
(add pasta sauce, olives, anything left in fridge)
1 Can coconut milk
1/2 C cream
2tbsp of red curry paste

Carmelize the onions in butter to start, add the chopped veg and bring to boil. Add cocnut milk last. Blend everything once cooked and return to stove to simmer.
Salt and pepper to taste

Monday, March 12, 2012

Crazy Meatloaf

Ok, so this recipe is pretty standard....but there's a secret spice that will put this dish into a kick-ass keeper!

I wont list all the details.... make your favorite and basic dish.....ground beef/ground pork, onions, garlic, worchester sauce, dijon mustard, etc..... Here's the key...add 4 teaspoons of chinese 5 spice.....make sure you do your brown sugar and mustard topping! But it's the 5-spice that takes this meatloaf to the next level! Enjoy!