Category Archives: APPETIZER RECIPES

BACON & PARMESAN STUFFED MUSHROOMS

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How is it even remotely possible that I was so remiss as to not publish this recipe until today? I mean really, I have been making these fabulous stuffed mushrooms since the early 70s! I actually didn’t even realize that I hadn’t published this recipe until I made some for dinner last evening and checked my blog to see if I had attached a picture. (Some of my recipes that were published early on did not have a picture attached. So when I make an old favorite recipe and remember to check, I add pictures as needed.)

So imagine my horror when I checked last evening and I couldn’t find the post, much less a picture of these amazing bites of heaven! I do believe an apology is in order. I have kept this fantastic recipe to myself for almost 2 years now while you could have been preparing them for your family and friends. Oh the accolades that have gone unspoken that should have been yours this entire time. Not to mention the adoration shining on the faces of your friends and family. I’m so ashamed.

So please accept my apology and don’t hesitate to prepare these scrumptious morsels next time you need a quick and easy warm appetizer.

Word of warning: Take these out of the oven and plate them yourself. If given the opportunity, a husband or friend, trying to be helpful of course, will offer to relieve you of that duty. But be advised; there will be far fewer of these little babies for your guests to enjoy if you do not perform this task yourself. I speak from years of experience on this one!

  • 2 lbs. fresh mushrooms, 1-inch in diameter
  • ½ lb. lean bacon, low sodium if possible (Costco’s low-sodium bacon is wonderful)
  • 1 (8-oz.) pkg. cream cheese, room temperature
  • 2 T. dehydrated onion
  • 1 c. finely grated Parmesan cheese
  • paprika

Clean and core the mushrooms; chop the stems and set aside. Cut bacon into very small pieces and fry in a medium sauté pan until crisp. Remove bacon and drain on paper towels. Set aside. Remove excess bacon fat from pan. (There should still be a little fat left in the pan.) Add the chopped mushroom stems and cook on low for about 10 minutes or until the stems are very tender. Remove pan from heat. Stir in the cream cheese, onion, Parmesan cheese, and reserved bacon pieces. Place mushroom caps upside down in a rimmed baking pan. Scoop bacon mixture into mushroom cavities taking care not to over-fill. (Mixture will soften as it bakes.) Sprinkle lightly with paprika. Place in a pre-heated 350 degree oven for approximately 25 minutes or until mushrooms are soft and mixture is hot and very slightly brown. Serve warm.

Note: Can be baked ahead and re-warmed just before serving.

CREAMY ANCHOVY GARLIC SPREAD

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It has been my experience that anchovies and garlic (the dynamic duo) can ward off almost any illness (not to mention werewolves, vampires, and witches (picture provided).

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Plus anchovies and garlic just taste fabulous together. So when I decided I wanted to feature them in a creamy spread, I of course went to my source of all things edible – the internet.

How in the wild world of haute cuisine did we ever exist without the internet? And why are there still people out there who refuse to even open the lid of a laptop? (Why am I asking you? You’re on the internet reading my ramblings!) Anyway, my point is – the internet is WONDERFUL!

So of course when I went recipe searching, there were lots of recipes with anchovies and garlic as key ingredients. None of the recipes however (at least in the 10 or so search pages I perused) seemed from first glance to achieve the creamy results I was after – except for one. So borrowing the bones of this dish from Darlene Hinton’s recipe on the Allrecipes site, I came up with this spread.

Now I know there are those of you out there who are anchovyphobic. I blame that on bad press. I mean really, if oysters hadn’t for centuries been touted as aphrodisiacs, who in their right mind would have ever put one of those ugly things in their mouth?

Anyway, please don’t hesitate to give this spread a try even if you do have a wee problem with hairy little fishes. (Just kidding.) And as a side note, anchovies are a truly wonderful addition to many dishes. I often start a red pasta sauce by melting a couple of anchovies in olive oil. And anchovies are simply wonderful in salads (think Caesar) or on pizzas, where they add just a lovely saltiness.

So be brave. Next time you serve Italian food, make this spread as a before dinner appetizer. It’s easy, relatively inexpensive, and different. That’s a good thing.

And regarding the picture of the “lady” who is about to open her front door to trick-or-treaters; if you consistently eat anchovies and garlic, you should never have to fear meeting the likes of her!

  • 2 small cloves garlic, rough chopped
  • 7-8 anchovy fillets
  • 6 T. unsalted butter, room temperature
  • 1 (8-oz.) package cream cheese, room temperature
  • ¼ c. sour cream
  • 2 dashes hot pepper sauce (I use Frank’s Red Hot Original)
  • freshly ground black pepper
  • 1 T. finely chopped fresh chives

Combine the garlic, anchovies, butter, cream cheese, sour cream, hot pepper sauce, and pepper in the container of a food processor. Process until smooth. Stir in the chives. Transfer to a serving bowl, and refrigerate for at least 6 hours or better yet, over night. Serve at room temperature with plain crackers (not quite as plain as saltines) or toasted baguette slices.

FRENCH CHICKEN LIVER PÂTÉ

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There is just something sophisticated and decadent about a pâté. Even the word “pâté” sounds like something only the rich and famous would be able to afford. But alas, that is absolutely not the case with this recipe. This pâté is made with chicken livers. And yes, there is some shiitake mushroom action going on, and a bit of cognac for that extra special richness only a fine brandy can impart, but other than those two fairly pricey ingredients, the rest are pretty standard fare.

I particularly love this recipe, not only for the flavor, but because of the soft, smooth and creamy texture. And I know in some circles I would be considered a plebian. But I simply don’t like pâtés that have chunks of meat in them, even if the meat is smoked ham or duck confit. These are what I consider to be rough country pâtés. And when I look at them, even the ones that are wrapped in bacon or pancetta, all I can see is dog food. (Like I said – plebian!) But if truth be told, it’s not just the appearance factor that I resist, it’s the texture. I want a smooth texture reminiscent of Bavarian Meats braunschweiger. (And if you live in the Seattle area and don’t know about Bavarian Meats, shame on you! Get acquainted at your earliest convenience. They have a retail shop at the Pike Street Market.)

Anyway, back to pâté. I want a spread that can easily be smeared on bread and not fall off! And it must have a flavor that makes you want to eat the entire bowl. And this recipe has both of my mandatory requirements. It is beyond belief delicious and it stays firmly on bread even if it is slathered to an alarming thickness. (Guilty as charged.)

So do yourself and your friends a favor and give this tasty treat a try. And I realize that some people may never have been exposed to pâté. Or they may even be completely intimidated by chicken livers. Just don’t tell them what’s in the spread. Or if they persist, tell them it’s pureed chipmunk. And then when they look at you aghast, tell them you were just kidding. Of course you would not feed them darling little rodents! By then they will be so relieved that they will forget their earlier reservations and just eat the pâté. (We cooks sometimes have to go to great lengths to get our family and friends to try new foods.) But please, try new recipes at every opportunity. Remember, even guacamole was new to all of us at one time. And now, I personally can’t imagine life without this perfect dip. Can you?

FYI: picture to follow

  • 8 T. (1 stick) unsalted butter, room temperature, divided
  • ½ lb. shiitake mushrooms, stemmed and thinly sliced
  • 4 green onions, chopped
  • ¾ to 1 lb. chicken livers, trimmed of connective tissue and fat
  • ¼ c. Chardonnay
  • 1¼ tsp. kosher salt
  • freshly ground black pepper (about 4 grinds)
  • ½ tsp. dry mustard
  • ¼ tsp. freshly ground nutmeg
  • 1/8 tsp. ground cloves
  • 4-oz. cream cheese, room temperature
  • 2 T. Cognac
  • baguette slices and crackers

Melt 2 tablespoons of the butter in a large, heavy skillet. Add mushrooms. Sauté until tender and beginning to brown (about 15 minutes). Remove mushrooms to bowl of food processor, reserving about 9 slivers for garnish. Melt 2 more tablespoons butter in the pan and add the green onions. Sauté for two minutes. Add the chicken livers and sauté until the livers are barely done. (There should be just a tinge of pink remaining.) Add the wine, salt, pepper, dry mustard, nutmeg, and cloves. Simmer for one minute. Using a slotted spoon, remove livers to food processor (save liquid) and whirl until smooth. Carefully pour remaining liquid from the pan into the food processor and blend on high until mixture is very, very smooth. Add the cream cheese, cognac, and remaining 4 tablespoons of butter and whirl again. Taste and adjust seasonings. Transfer to a serving container, garnish with the reserved mushroom slices, place plastic wrap directly on top of pâté, refrigerate, and forget about the pâté for at least 3 days. (That’s the hard part of this recipe!) When ready to serve, bring to room temperature and serve with baguette slices and crackers. A nice bowl of cornichons on the side is a perfect accompaniment.

 

 

 

TAPENADE

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Tapenade is a spread consisting of very finely chopped olives, anchovies, and capers in olive oil. The name “tapenade” comes from the Provençal word for capers, tapenas. It is a very popular dish in the south of France and is most often eaten as an hors d’œuvre, spread on toasted crusty bread or baguette slices.

I first started making tapenade when I was in my early forties because it was easy to prepare and totally different from anything else I served. (And no, I have no idea where I learned about tapenade. The recipe wasn’t in my Betty Crocker cookbook, that’s for darn sure!) I just knew that it was delicious and everyone who tried it loved it! I also had no idea until I began researching for this post that some form of this amazing spread had been around since before the time of Christ.

According to Clifford A. Wright, award winning writer on all foods Italian and Mediterranean, “although capers are native to the Mediterranean, it is likely they were brought to Provence from Crete by the Phocaeans, Greeks from Asia Minor, who settled near Marseilles in the sixth century B.C. The caper plant was known as tapeneï in Provençal, and the flower bud, the part of the caper used for culinary purposes, was the tapeno, which were preserved in amphora (ancient vessels used for storage) filled with olive oil since vinegar was not used at that time. The capers became mushed together in the amphoras to form a kind of pâté of crushed tapeno, the ancestor of the modern tapenade. This is why it is today known by the word for caper rather than olives, which is actually, in volume, the greater constituent ingredient.”

So next time you want an absolutely delicious and different topping to serve with toast as an appetizer, get out your food processor and whip, or should I say pulse up a batch. And you are right! There are lovely little jars of this concoction in the fancy food deli section of almost every grocery store. But just for grins, look at the price before you just plop a jar in your cart. (You might want to have someone with you to help break the fall if you begin to faint.) Then consider how much it would cost to make your own. (And again, I know. Not everyone has capers, kalamata olives, and anchovies just lying around.) But they should! All three of these ingredients are wonderful in all kinds of dishes. Just do a Google search on any of these items and see what amazing new culinary delights are out there for you to try.

Now, for your final French history lesson today: According to Smithsonian Magazine, historians are now convinced that Marie Antoinette never said “let them eat cake”. That darling little statement was attributed to Maria Theresa, the Spanish princess who married Louis XIV more than a century before Marie Antoinette ever set foot in France. (And you thought you were only going to learn about food on my blog. Surprise!)

  • ¼ c. extra virgin olive oil
  • 6-8 anchovy fillets
  • 2 garlic cloves, roughly chopped
  • ½ tsp. dried rosemary
  • ½ tsp. dried oregano
  • freshly ground black pepper
  • 1½ c. pitted kalamata olives
  • 3 T. capers, washed and drained

Combine olive oil, anchovy fillets, garlic, rosemary, oregano, and pepper in a blender or food processor. Process until thoroughly pulverized. Add olives and capers and pulse until they are coarsely ground. (Do not over process. You do not want a paste.) Serve with toasted baguette slices.

NOT QUITE PERFECT CRISPY KALE “CHIPS”

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OK, I know every good cook wants to be able to prepare the perfect kale chips because not only are they delicious, they are such a healthy alternative to potato chips. But I’m not going to lie to you. This recipe is not perfect, but it is pretty darn close. So why did you post it if it’s not perfect I hear you asking? Well, because it’s as good as I can get it.

I have actually been trying to perfect this recipe for about 3 years now. And frankly, during this testing time I must have gone through 12-14 batches in an effort to make the kale chips of my dreams. So give me as much grief as you’d like, but I’m tired of trying to make this recipe any better. There are just too many variables when you make kale chips. The leaf thickness is never the same in any 2 bunches of kale. Then of course, there are different kinds of kale. But the main problem I kept experiencing was getting the saltiness of the chips just right. It was just darn near impossible!

But I was very happy with the last batch I made. So much so, that my experiments with baked kale are over. This last try had just the right amount of olive oil and seasoned salt, with a little extra flavor boost from the tamari and granulated garlic.

And I know there was absolutely no need for me to pursue kale chips with such a vengeance since there were already so many recipes out there. But it had become a personal exasperation for me. I just could not get it right! And when that happens, it’s like someone waving a red cape in front of a bull! And you know what bulls do when they see red? Well actually, bulls don’t see red. They are dichromates, which means, they only see blue and yellow. And bulls only chase the matador’s cape because of the movement, not the color. But regardless, the analogy still works. Like any self respecting bull, I simply couldn’t stand a moving target that I couldn’t conquer. In this case, my target was a “not quite perfect” kale chip recipe! My job here is done.

  • 10-12 c. loosely packed kale (1-2 bunches) – ribs removed, washed, torn into about 2-inch pieces, and spun dry
  • 2 T. extra virgin olive oil
  • 1 tsp. low sodium tamari or soy sauce
  • ½ tsp. granulated garlic
  • ½ tsp. seasoned salt

Place the kale in a large bowl. In a small bowl, combine the olive oil, tamari, granulated garlic, and seasoned salt. Pour on top of the kale and gently massage the kale leaves (yes with your fingers) until every leaf is coated with a very thin layer of the mixture. Lay leaves in a single layer on 2 large baking sheets.

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Bake for about 9-10 minutes in a pre-heated 275 degree oven. (Use convection heat if possible.) Keep a close eye on the kale. The kale leaves should be completely dry to the touch when they are ready. (They will however still look a bit shiny from the olive oil.) Take them out of the oven and gently lift them with a thin metal spatula. Allow them to cool completely and store in an airtight container.

 

CARAMELIZED ONION, GORGONZOLA CHEESE, AND WALNUT TART

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I have no idea why the combination of Gorgonzola cheese and walnuts is so delicious, but it is. And in this recipe, the thyme infused caramelized onions act as the perfect base for this dynamic duo. The creaminess of the cheese, the crunch of the walnuts, and of course the savory flavor of the onions absolutely sends your taste buds to their own special little happy place. (At least that’s what happens to my taste buds when I eat this tart.)

Now I realize that many tarts that call for Gorgonzola cheese and caramelized onions also include pears. But frankly, when you bake fairly mild flavored fruits like pears with strong flavored ingredients like Gorgonzola cheese and caramelized onions, the poor babies simply get lost and all but forgotten. The only thing that tends to remain is a very thin, kind of grainy and not too flavorful layer in an otherwise perfect tart. (And no, I do not hate pears. In fact, I like them very much. But you must admit they can become kind of grainy when they are cooked.) If I am going to eat pears, Gorgonzola cheese, and walnuts together, I am going to put them in a salad. In my opinion, pears have a much better chance of being appreciated when they are eaten raw. In fact, I feel so strongly about this, that I have included a bonus recipe at the bottom of this post that includes pears, Gorgonzola cheese, and walnuts. It is my friend Linda’s recipe for Pear and Blue Cheese (or Gorgonzola) Salad.

I hope you enjoy both of these wonderful recipes.

Disclaimer: the opinions expressed in this blog are those of mine alone. No one else, not even Mr. C, has even a remote chance of having his or her viewpoint taken into consideration, much less expressed!

  • 1½ c. unbleached all-purpose flour
  • ½ tsp. plus ¼ tsp. kosher salt
  • 1 tsp. sugar
  • ¼ tsp. baking powder
  • 1/3 c. plus 2 T. extra virgin olive oil, divided
  • ¼ c. milk
  • 2 onions, diced
  • freshly ground black pepper
  • 2 tsp. minced fresh thyme or ½ tsp. dried thyme
  • 2-3 oz. soft and creamy Gorgonzola cheese, crumbled (we love Black River Gorgonzola Cheese made in Wisconsin)
  • ¼ c. chopped walnuts or hazelnuts, lightly toasted

Whisk together the flour, the ½ teaspoon salt, sugar, and baking powder in a medium bowl. Whisk together the 1/3 cup olive oil and milk in another bowl, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened and no loose flour remains. Using your fingers, press the crust into a 7×11-inch glass baking dish, beginning with the bottom, then press a tiny bit up the sides of the pan. (Make sure there are no holes or cracks in the crust.) Bake for 12 minutes in a pre-heated 375 degree oven. Remove crust from oven and increase oven temperature to 425 degrees.

Please note: If you are making a tart recipe that does not call for baking the filling, bake for 20 minutes or until the crust is lightly golden and firm to the touch.

Meanwhile, heat the remaining 2 tablespoons olive oil in a large skillet and cook onions until caramelized, stirring frequently. (This step will take at least 30 minutes.) Season the onions with the remaining ¼ teaspoon salt, a small amount of pepper, and stir in the fresh thyme. Remove from heat and set aside to cool.

When ready to bake, spread the caramelized onions evenly over the crust. Add the crumbled gorgonzola, but not the walnuts. (You are going to add the walnuts after the tart has finished baking.)

Finish baking the tart in the pre-heated 425 degree oven for about 13-15 minutes or until the crust is a lovely light golden brown. Remove from the oven and scatter the walnut pieces over the top. Taking a table fork, gently press the walnut pieces into the cheese. (That way they won’t tend to fall off as quickly when people are devouring them!) Place pan on a rack to cool. When ready to serve, cut into desired sized pieces. Serve warm or at room temperature.

PEAR AND GORGONZOLA SALAD

  • 3 T. raspberry vinegar
  • 3 T. honey
  • 1/3 c. extra virgin olive oil
  • 8 very thin slices red onion
  • 12 c. coarsely chopped red leaf lettuce
  • 1 or 2 bosc pears, sliced
  • ¼ to 1/3 c. chopped toasted walnuts
  • ¼ to 1/3 c. crumbled Gorgonzola, blue or Roquefort cheese

Whisk vinegar, honey, and olive oil together in a large salad bowl until well emulsified. Add red onion slices, separated into rings. Just before serving, gently toss the lettuce, pears, walnuts, and crumbled cheese together with the dressing and onions.

EASY CARAMELIZED ONION, ANCHOVY, AND KALAMATA OLIVE TART (PISSALADIÈRE)

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Pissaladière is an absolute favorite of mine. (Well of course it is; it’s French!) And I have been making it now for about 30 years. It is one of my favorite appetizers to serve with cocktails, especially when I have a fairly sophisticated crowd. (It takes a certain amount of savoir-faire to look an anchovy in the eye, especially when it is in the loving company of other strong flavored ingredients like capers and kalamata olives.)

But there is absolutely nothing not to love about this tart. And the best part; the crust is as easy to prepare as the topping. I actually didn’t post this recipe before because I wanted to find a replacement for the crust in my original recipe. And the reason, (let’s see, how do I put this politely) the original crust was an absolute pain in the – – – to prepare! (Out of the goodness of my heart, I’ve provided you with the original crust recipe below so that you can appreciate why I took the effort to make the preparation of this dish easier for you! Well OK, for me too!)

Regardless of the reason, you are going to love how easy and quick this whole dish comes together. And your family and friends are going to think you a kitchen Goddess or God when you present them with a piece of this heaven in a bite. Bon Appétit

  • 1½ c. unbleached all-purpose flour
  • ½ tsp. salt
  • 1 tsp. sugar
  • ¼ tsp. baking powder
  • 1/3 c. plus 3 T. extra virgin olive oil, divided
  • ¼ c. milk
  • 3 medium onions, diced
  • freshly ground black pepper
  • 3 cloves garlic, minced
  • 1 bay leaf
  • 1 tsp. chopped fresh thyme
  • 1 T. washed and drained capers
  • 6-8 anchovies or 1 small tin
  • 12-15 pitted kalamata olives, cut in quarters if large, half if not so large

Whisk together the flour, salt, sugar, and baking powder in a medium bowl. Whisk together the 1/3 cup olive oil and milk in another bowl, then pour over the dry ingredients. Stir with a fork until the dough is evenly moistened and no loose flour remains. Using your fingers, press the crust into a 7×11-inch glass baking dish, beginning with the bottom, then press a tiny bit up the sides of the pan. (Make sure there are no holes or cracks in the crust.) Bake for 12 minutes in a pre-heated 375 degree oven. Remove crust from oven and increase oven temperature to 425 degrees.

Meanwhile, heat the remaining 3 tablespoons olive oil in a large skillet and cook onions over medium low heat until caramelized, stirring frequently. (This step will take at least 30 minutes.) Season with just a small amount of pepper. Add the garlic, bay leaf, thyme, and capers. Cook for another minute or until garlic releases aroma. Remove from heat. Discard bay leaf.

When ready to bake, spread the onion mixture evenly over the partially baked crust. Arrange anchovy* pieces and olives evenly on top of the onion mixture. Finish baking in the pre-heated 425 degree oven until crust is crisp and golden, about 20 minutes. (Don’t under-bake.) Remove from oven and place on a rack to cool. When ready to serve, cut into small pieces. Serve slightly warm or at room temperature. Pissaladière can also be served as a first course. Just cut the pieces a bit larger.

*If the anchovies are kind of mushy when you open the can, you can stir them into the onion mixture along with the garlic, bay leaf, etc. until they basically melt into the onions. You can also use a little bit of the olive oil in the can or jar to add additional anchovy flavor. (That’s what I usually do, but then I LOVE anchovies!)

My original Pissaladièr crust recipe:

  • 1¼ c. unbleached all-purpose flour
  • ½ tsp. salt
  • ¼ c. (½ stick) chilled butter cut into ½ inch cubes
  • 2 T. extra virgin olive oil
  • cold water

Mix flour and salt in processor. Add butter and olive oil. Using on/off turns, process until mixture resembles coarse meal. Using on/off turns, mix in enough water 1 tablespoon at a time to form moist clumps. Gather dough into ball; flatten into disk. Wrap in plastic and chill at least 2 hours. Allow to sit at room temperature for at least 30 minutes before rolling out on a floured surface to 11-inch round or square. Transfer dough to a lightly oiled baking sheet. Don’t worry if the dough doesn’t transfer without breaking into pieces. Just piece it back together on the baking sheet and no one will be the wiser! (And yes, the crust broke apart every time I made it!) Crimp edges of dough to form stand-up border. Spread onion topping evenly over dough. Arrange anchovy pieces and olives evenly on top of the onion mixture. Bake in a pre-heated 425 degree oven until the crust is crisp and golden, about 30 minutes. Transfer to platter and serve.

Note: If you choose to use this recipe, you will need to about double the amount of onions, anchovies, and kalamata olives called for in the topping recipe above.

 

 

CHEESE & PIMENTO SPREAD

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When I was a kid, my parents used to buy Kraft Pimento Spread in a juice glass. (At least, that’s how we used the containers after the cheese had been consumed.) I loved that stuff and could tidily polish off a whole jar by myself if my parents weren’t careful.

So when I discovered to my amazement that you can still buy cheese spreads in a jar, I was magically transported back to my childhood! And why I had never noticed these darling little nostalgic reminders of the good old days at my local grocery store before I began this segment is anyone’s guess. But Kraft Pimento Spread, as well as Old English Cheese and Roka Blue are apparently still going strong. Of course each jar is over $3, but because they are still appearing on the shelves, it seems that people must still be purchasing these products with regularity. (Now granted, I didn’t look to see if there was a pull date on the labels. For all I know those jars could still be around from the 50s. But for the sake of my sanity and yours, I’m going to assume that someone is monitoring the pull dates on these products as routinely as they are on the Hostess Twinkies labels!)

And what started this whole trip back to pimento cheese spread you wonder? Well it was my dear friend Vicki. Mr. C and I were over at her home for an afternoon band rehearsal (not Vicki and me, but our husbands doing the rehearsing) and one of the munchies she served was so simple, but so delicious, I had to make it for myself and share the results with all of you. In Vicki’s version, she simply mixed mayonnaise with finely grated cheddar cheese and diced pimentos. Lovely, and ready immediately.

In my version, I wanted something a little closer to my childhood memory of pimento cheese in a jar. So I decided to process the cheese and mayonnaise to a fine paste and then add the pimentos. And because I enjoy just a little bite to my cheese spreads, I added a wee bit of heat in the form of black pepper and creamy horseradish. And time. (My version is better after it has had a little time to mellow in the refrigerator.)

So if you too happen to be old enough or hip enough to enjoy cheese and pimentos together, give either or both of these cheesy pimento spreads a try. I promise you will not be disappointed by the flavor combination. Of course in making your own pimento spread, you will be missing out on some of the fascinating ingredients contained in the original product like carob bean gum, guar gum, annatto color, and sodium bisulfate. But this is just an example of the type of sacrifice one has to make in the quest for delicious food.

Thank you Vicki, not only for this recipe, but for all of your knowledge and inspiration into the world of delectable cuisine.

  • ½ c. mayonnaise
  • 1¼ c. grated sharp cheddar cheese
  • 1 grind black pepper
  • scant 1/8 tsp. creamy horseradish, opt.
  • 2 oz. jar diced pimentos

Combine the mayonnaise, cheese, pepper, and horseradish in the food processor. Whirl until smooth. Add the pimento and give it one or 2 quick pulses. (You don’t want the pimento too finely chopped or blended. Little pieces of pimento are desired.) Allow to rest in your refrigerator for a couple days. Serve at room temperature on buttery crackers.

 

HOT PEPPER CHICKEN BITES WITH CILANTRO SOUR CREAM SAUCE

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This recipe is based on a Tom Douglas recipe for Hot Pepper Wings with Cilantro Sour Cream. My good friend Jim told me about the recipe, but already having the perfect wings recipe I decided to use the marinade in a different way. (I can’t ever just leave well enough alone.)

So I decided to use bite sized chicken breast pieces, stay faithful to the rest of Tom’s recipe (who really wants to mess too much with one of his recipes anyway) and serve as an appetizer. The chicken was an instant hit. In fact, to this day I think this recipe is on our good friends Nich and Steve’s top 10 favorite foods list.

Now at first glance you might think the chicken would be way too spicy hot. Not the case. Now granted, it does have heat, but it’s really not over the top spicy unless you really don’t like or are supper sensitive to spicy food. In that case, you might not appreciate this recipe. But remember, I don’t like food that is overly spicy either, and I adore this chicken appetizer!

So for those of you who love spicy food with a lot of flavor, this is the recipe for you. It is just wonderfully tasty. And the sauce? All I can say is – it is magic. And if you have never heard of Tom Douglas, chef extraordinaire, look him up on the internet. He is legendary in these here parts.

  • 2/3 c. soy sauce
  • 1/3 c. Dijon mustard
  • 1/3 c. water
  • ¼ c. Sriracha (Asian chili sauce – red bottle, green top)
  • 3 cloves garlic, finely minced
  • 1 T. chopped fresh Italian parsley
  • 1 tsp. chopped fresh thyme
  • 1 tsp. chopped fresh sage
  • 1 tsp. chopped fresh rosemary
  • 3-3.5 lbs. boneless, skinless chicken breasts cut into bite sized pieces

Whisk the soy sauce, mustard, water, Sriracha, garlic, and fresh herbs together in a large bowl. Add chicken pieces and marinate for several hours or overnight. Remove pieces from marinade and place in a single layer on a large, lightly greased baking pan or pans. (Cookie sheets with short sides work the best.) Bake in a pre-heated 350 degree oven for about 15 minutes or until the chicken is just done. Do not overbake. Serve with Cilantro Sour Cream Sauce.

Note: This makes a wonderful main dish too. When I serve it as the entrée I cut the pieces a bit larger. (Makes people feel more grown up when they get to cut their own meat.)

Another Note: You can bake the chicken ahead and just re-heat before serving.

Cilantro Sour Cream Sauce:

  • 1 c. sour cream
  • ¼ c. heavy cream
  • 4 tsp. chopped cilantro or more to taste
  • ¼ tsp. kosher salt
  • freshly ground black pepper

In a small bowl, mix all ingredients together. Refrigerate until ready to serve.

 

SALSA VERDE (GREEN TOMATILLO SALSA)

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What happens when you put 7 little ingredients in the hands of my dear friend Jim? Well, if they happen to be this combination of ingredients, you get the best darn tomatillo salsa you ever tasted.

For my birthday this year Jim made this salsa to go with the taco/burritos we were serving. And I am here to tell you, the salsa was an unqualified hit. And then the best part, he left the leftover salsa with us!  “Greater love hath no friend than to leave homemade salsa in your refrigerator!” (I know I am quoting some sage historian, but I can’t remember for the life of me who it was!)

Now, although Jim and I have been cooking together for decades, we still think differently when we prepare food. Jim is more analytical in his approach to food preparation. He considers things like the fact that adding an avocado to the salsa would not only add flavor but cause the mixture to emulsify. (In culinary terms, an emulsion happens when two liquids that wouldn’t ordinarily mix (like oil and vinegar) are whisked or blended into a mixture in which one of the ingredients is evenly distributed throughout the other substance. This is part one of the emulsion process. Step two involves keeping the mixture in an emulsified state. That requires an emulsifier. The most common emulsifiers are natural and modified starches such as cornstarch, mustard, egg yolks, garlic, and you guessed it – avocado.)

So Professor Jim, in using an avocado in the salsa, created a perfect blend of not only flavor but consistency. (And no, I would never have thought about adding the avocado because of the emulsion factor. If I had considered an avocado at all, it would have been merely a chance flash of brilliance. And flashes of brilliance just ain’t happening as often as they used to!)

The other difference in our cooking styles; Jim usually prefers bolder flavors. (Now you do realize there is no wrong or right here; just personal preference.)

So, in reading the ingredients list below, I presented the amounts that best worked for me first, with Jim’s amounts listed second. (My blog!) But I’m sure Jim will forgive me. Although we each have our own style, the ultimate outcome of our adventures in the kitchen is always the same – we aim to prepare darned tasty food.

Thank you my dear friend for sharing your recipe and educated culinary perspective with me and my readers.

  • 5-6 tomatillos, husks removed
  • 1 jalapeno or Serrano pepper
  • 3 T. olive oil (Jim uses about twice as much)
  • 2 large or 3 small garlic cloves, peeled (again, Jim uses about twice as much)
  • 1 c. rough chopped cilantro (partial bunch)
  • 1 small, ripe avocado, peeled and cut into chunks
  • kosher salt – start with about ¾ tsp.

Jim’s method of roasting tomatillos over an open flame: Sacrifice one small square cooling rack and place it over a gas burner. Lay the tomatillos and peppers on the cooling rack, turn the heat on as hot as you can stand, and char the veggies until they are good and black or start to get oozy, whichever comes first. Remove to a bowl or plate to cool.

OLYMPUS DIGITAL CAMERAOLYMPUS DIGITAL CAMERA(If you do not have a gas stove top, use the alternate charring methods provided below.)

Meanwhile, pour olive oil into a small pan. Turn heat to very low and add the garlic cloves. Gently heat the oil until you see bubbles start to form around the pan. (Jim cooks his garlic longer for a more mature roasted garlic flavor.)

OLYMPUS DIGITAL CAMERARemove from heat and allow to cool. (You are basically creating garlic infused oil.) When the tomatillos are cool, place them in the bowl of a food processor, along with the cooled oil, garlic, cilantro, avocado, and salt. (And no, do not carefully remove all the charred skin on the tomatillos. That charred skin is part of the flavor in the final product. Now doesn’t that make life easier for everyone?) Whirl to blend. Carefully remove the seeds and stems from the jalapeno pepper. Add the pepper to the salsa mixture and whirl just until finally chopped. Adjust seasoning. (This recipe actually takes more salt than you would expect.) Store salsa covered in your refrigerator. Best if made at least a day ahead. Serve with tortilla chips or as a condiment to any of your favorite Mexican dishes.

Alternate directions for charring tomatillos and pepper in the oven:

1)      Hold a tomatillo with a pair of long handled tongs over gas burner until well charred. (If the tomatillo starts to get oozy, call it good!) Place the charred tomatillos in a bowl or on a plate to cool while you char the rest of the veggies.

2)      Move an oven rack to the top position in your oven. Preheat broiler to high. Place tomatillos and pepper in an oven-safe baking dish. Place in oven, 4 inches from the preheated broiler, until the tomatillos are roasted and the peppers are charred, about 10-15 minutes. Turn veggies as necessary to char on all sides. Remove from oven and allow to cool. Proceed with recipe as described above.

3)      Place tomatillos and pepper on outdoor grill over high heat. Turn as needed to char the skins. Will take upwards of 30 minutes. Allow to cool and proceed with recipe as described above.