AwesomeBites

Category: Appetizers

  • Pesto Toast with Brie

    Sour dough or Artesyn Style Bread

    Spread with pesto and top with thinly sliced Brie

    Grill on both sides or for open face under the broiler.

    Perfect served next to Ceasar Salad or Soup

  • Roasted Beets with Walnuts Gorganzola Dressing

    • 1 1/2 to 1 3/4 pounds beets, trimmed and halved
    • 2 tablespoons olive oil
    • 1/2 teaspoon coarse salt
    • 1/4 teaspoon black pepper
    • 1 bunch arugula, well washed and torn apart

    For the Walnut Gorgonzola Dressing:

    • 2 tablespoons extra-virgin olive oil
    • 1/4 cup chopped walnuts
    • 1/4 red onion, thinly sliced
    • 2 tablespoons chopped fresh basil leaves
    • 1 tablespoon balsamic vinegar
    • 1/4 teaspoon coarse salt
    • 3 ounces Gorgonzola cheese
    • 1/4 cup light or heavy cream

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    Preparation

    Preheat the oven to 425 degrees.

    To roast the beets: Place the beets, 1 tablespoon olive oil, 1/4 teaspoon salt and 1/8 teaspoon pepper in a roasting pan and cook until the beets are tender, about 40 minutes. When they are cool enough to handle, remove the skins and slice the beets.

    Place the beets in a medium-sized mixing bowl and toss with the remaining 1 tablespoon olive oil, 1/4 teaspoon salt, and 1/8 teaspoon pepper.

    To make the Walnut Gorgonzola Dressing: Place a large skillet over medium-high heat and, when it is hot, add the extra-virgin olive oil. Add the walnuts and cook until they are browned, about 2 to 3 minutes. Transfer to a small mixing bowl and when the walnuts have cooled to room temperature, add the onion, basil, vinegar and salt.

    Place the Gorgonzola cheese and cream in a blender or food processor fitted with a steel blade and process until smooth. Transfer to the bowl with the walnuts and mix to combine.

    Divide the arugula between 4 to 6 plates and top with equal amounts of beets. Serve immediately with a large dollop of Walnut Gorgonzola Dressing.

  • Hummus – Garbonzo Bean Dip

    1 can garbanzo beans

    2 T olive oil

    1 T sesame oil

    1/2 tsp Worchestershire Sauce

    1 tsp salt

    Mix all ingredients with your stick blender.

    Serve with cut up veggies and homemade corn and flour tortilla chips

  • Yaki Mandu – Pot Stickers

    I tried two versions made by a friend’s Korean wife. One spicy with lots of garlic and the other for the non-Korean people at the party – she laughed.
    Fried. These are killer good.
    Made with pork, but I think shrimp and chives, or spicy beef, and even tofu could be great.

    1 tablespoon sesame oil
    2 cups finely shredded cabbage(drained to get water out)
    1/4 cup chopped onion
    1 clove garlic, chopped
    1/4 cup chopped carrot
    1/2 pound ground pork
    1 egg
    1 tablespoon vegetable oil
    1/4 tsp Red pepper flakes (optional)
    Chop everything in Food processor to make it easier.
    1 (10 ounce) package wonton wrappers

    Dipping Sauce
    1/4 cup water
    1/4 cup soy sauce
    2 tablespoons rice vinegar
    grated ginger
    touch of sesame oil
    Chopped Chives

    Heat sesame oil in a large skillet over medium high heat. Mix in cabbage, onion, garlic and carrot. Cook and stir until cabbage is limp. Mix in ground pork and egg. Cook until pork is evenly brown and egg is no longer runny.
    Preheat vegetable oil in a large skillet over medium high heat.
    Place approximately 1 tablespoon of the cabbage and pork mixture in the center of each wrapper. Fold wrappers in half over filling, and seal edges with moistened fingers.
    In the preheated vegetable oil, cook gyoza approximately 1 minute per side, until lightly browned. Place water into skillet and reduce heat. Cover and allow gyoza/dumpling to steam until the water is gone.
    In a small bowl, mix soy sauce and rice vinegar. Use the mixture as a dipping sauce for the finished wrappers.

  • Cantelope and Watermelon Skewers

    Cantelope cubes

    Watermelon cubes

    Stick on a skewer and serve as appetizer.

  • Broiled Duck Breast Appetizer

    Served with Hollandaise sauce and white raisins. Perfect combination. I worked up my own version after trying this in Austin Texas at the Driskill Hotel,Chef Bull.

    Ingredients

    Duck Breast seasoned and cooked medium rare.
    Hollendaise Sauce
    White raisins

    Preparation

    Cut the duck breast into medallions and top with hollandaise sauce with a raisin.
    Combination is extraordinary.

    I am going to do a derivation for Thanksgiving appetizers, adding mincemeat as a stuffing, pounding the duck breast flat and than rolling it then broil until the fat is crispy. 

  • Salmon Confit with Arugula and Balsalmic Reduction

    Salmon Confit with Arugula and Balsalmic Reduction

    If there is one fish I love, it is salmon.  My husband just doesn’t like it.  So, instead of a main course, I can get away with a Salmon salad or make it for myself for lunch. 

    • 4 cups light olive oil
    • Bouquet Garni- Thyme and Rosemary tied together
    • Four 6-ounce boneless, skinless Copper River salmon/Alaskan salmon filets
    • 1 1/2 pounds micro arugula, washed and patted dry
    • Kosher Salt to taste
    • 4 teaspoons aged balsamic vinegar (see note)

    Preparation

    1. Combine the olive oil with the Bouquet Garni in a shallow, heavy-bottomed pan large enough to hold the salmon in a single layer over very low heat until the oil reaches 150°F on an instant-read thermometer.

    2. Add the salmon and cook, at a constant temperature, for about 5 minutes or just until the salmon has begun to firm up. Using a slotted spatula, lift the salmon from the pan and place on a double layer of paper towels to drain.

    3. Place a small mound of micro arugula in the center of each of four plates. Lay a piece of salmon on top of the greens on each plate. Sprinkle sel de Guerande over the salmon. Drizzle a teaspoon of balsamic vinegar over the salad and salmon on each plate and serve.

    Note: If using balsamic vinegar other than that aged for 100 years (most good balsamics are aged from 5 to 10 years), place 8 teaspoons in a small saucepan over medium-low heat and slowly reduce by half. Cool and use as above.

  • Crispy Roasted Potato Cubes or Fries

    Sweet Potato Fries

    Heat oven 450 degrees.

    Potatoes (any kind, red, sweet, idaho) chop into 1 inch cubes or into 1/2 inch fries

    Arrange on sheet pan, single layer only or they will not brown.:

    These potatoes are very versatile. You can use any of the following or combination of the following spices

    Salt, Pepper, Oregano, Rosemary, Thyme, Tumeric, Chili Powder, Garlic, Tarragon, Basil, Sage – all work well.

    Pour olive oil over cubed potatoes and sprinkle with seasonings.

    Let bake, using a spatula, turn over after about 20 minutes. Usually takes about 45 minutes.

    Broil for 5 minutes to get nice a crispy.

    Make with sweet potatoes and serve with skewers for appetizers.

    Crispy Potato CubesSweet Potato Fries