Now that we are finally settled in our beautiful condo, it is time to start entertaining and we started yesterday with our new neighbors. One of the easiest treats to serve would be something like this.
- 1/4 cup sugar
- 1 tbsp. water
- 1/4 peeled and finely chopped pistachios
- 1/8 tsp. crushed pink peppercorns
- 4-5 fresh black figs, cut into 1/2 inch slices, crosswise
- Cranberry and Pepper Boursin (my ultimate favourite cheese)
- Fig Balsamic Vinegar
- Crackers
Line a baking sheet with parchment paper. Heat the sugar and water in a small pan and, without stirring, until it turns a light amber (about 4-6 minutes).
Remove from the heat and add the chopped pistachios. Quickly pour out on the parchment paper making sure to spread it out as thinly as possible. Let cool until it is very firm. Finely chop and set aside.
Arrange the crackers on your best plate, each with a slice of fig, topped with a generous amount of the cheese. Drizzle the cheese with the balsamic vinegar and now sprinkle on the brittle with a pinch of the peppercorns.
Serve with napkins and a glass of your favourite…. chilled, of course. Please take note of this and be prepared as there won’t be a crumb left, I promise you. This still makes my mouth drool. Yum!
The Painter’s Guacamole
I am calling this as a tribute to the raves our painters made when we gave them a ‘taste’. They kept up with their raves and he gave them a few more chips with the guacamole on top. Then it turned out that Don gave it to them when they stopped for lunch along with a plate of tortillas. Amen. All gone in a heartbeat. Yeah, we got some too!
- 3 ripe avocados
- 1/3 cup coffee cream
- 1/4 cup mayonnaise
- 1/2 tsp. grated lime rind
- 1 1/2 tbsp. lime juice
- 1 1/2 tsp. garlic powder
- 1/2 tsp. salt
- 2 tsp. cumin
- 1 tsp. crushed coriander
- 1/8 tsp. cayenne
- 1 tsp. dried oregano
- 1 large plum tomato, seeded
Cut the avocados in half and remove pit. Using a spoon scoop out the flesh and place in a blender. Add everything except the garlic, cayenne and tomato and mix until completely smooth. Stir in the chopped, seeded tomato, garlic and cayenne. Season to taste if needed. Scrape out the bowl and stand back. The stampede from everyone will spin you like a top!
Baked Cheese Dip for Game Night or Movie Night
This is a tangy but tasty dip to be used with crackers, pretzels, celery pieces or whatever you have on hand. Please note.. I tried to be healthy. After all, I added celery, didn’t I?
- 2 cups cheddar cheese, grated
- 1 cup shredded Pepper Jack Cheese
- 4 oz. cream cheese, softened
- pinch of cayenne pepper
- 3-4 pickled artichokes in a jar, drained and chopped
Put all the ingredients in a blender and process until well blended.
Spoon into a greased 3 quart baking dish and bake in a 375 oven until hot and bubbly. Remove from oven and let stand for about 10 minutes before serving.
Note: I would add small cooked shrimp just after removing from the blender. Mix well with a spatula. Bake are noted. I know….a glass of wine or beer of your choice would be good.
OMG! This is yummy.
Fig Tapenade With Crusty Baguettes
To be sure, we are not talking about the dried figs out there in the market, I am referring to the summer when they are plenty, delicious, sweet and oh, so yummy! We are so fortunate to have our own fig tree in the yard, but for years when we lived closed to the mainland, we would have to drive in (1 hour plus) shop for the figs and drive back to serve these delicious fruits at our breakfast for guests at our B & B. I could not get any grocery store to bring them in. Anyway, here we go –
- 6 firm figs, washed, quartered and coarsely chopped
- 1 finely chopped shallot (or not)
- 1/2 cup nicoise olives, pitted and coarsely chopped
- 1/4 cup chopped basil
Mix together in a bowl and set aside.
- 1 baguette, sliced thin and lightly toasted
- fresh mozzarella cheese (not processed/slices)
On each slice of toasted bread, place a thin slice of cheese and top with the tapenade. Oh my, this is sooooo good. The sweetness of the fig and the saltiness of the olives really works together.
*our children gave us the fig tree as a house warming gift due to the fact we love them so much.
Seared Beef Teriyaki Cubes With Sesame Coating
This is a different starter for your evening. On the deck? Even better.
- 1 lb. beef tenderloin
- 1 tbsp. sesame oil
- 2 tbsp. soy sauce
- 1 tbsp. rice vinegar
- 1 garlic clove minced
- 2 tsp. hoisin sauce
- 1 tsp. chili garlic sauce
- 1/4 cup teriyaki sauce, warmed
- 1/4 cup toasted sesame seeds
Trim the tenderloin of any fat and silverskin. Cut into 1 inch cubes. In a mixing bowl, whisk together the remaining marinade ingredients, except the warm teriyaki and sesame seeds.
Add the beef and toss to coat well. Cover and marinate in the refrigerator for up to 8 hours.
Preheat broiler and set the rack 6 inches from the element. Line a baking sheet with foil and spray with Pam. Spread the cubes onto the foil. Bake until desired doneness (5 minutes to medium rare; 8 minutes to medium well).
Transfer to a bowl and toss with the warm teriyaki sauce. Skewer with serving picks and dip each one into the sesame seeds to coat. Serve immediately.
Endive With Dungeness Crab And Citrus Salad
This is another wonderful Hors d’Oeuvre to serve when having a dinner party or just a simple wine and cheese evening with family and friends.
- 6 large Belgian endive, make sure they have firm fat heads with yellow tips that are at least 6 inches long.
- 1/2 fennel bulb, trimmed and finely chopped
- 1/2 lb. fresh Dungeness crabmeat
- 1 finely minced shallot
- 2 tbsp. mayonnaise
- 1 tbsp. sour cream
- 1 tsp. finely grated lime zest
- 1 tsp. orange zest
- 1 tbsp. lime juice
- 2 tbsp. orange juice
- pinch of sea salt
- pinch of lemon pepper
- 1/2 cup orange segmented, skinned and cut into 1/2 inch pieces
Trim the ends off the endive and separate into spears. Keep 24-30 of the largest ones and place in a ice water bath. Chill no less than 15 minutes, then drain and pat dry with paper towels. Refrigerate.
In a bowl mix together the fennel, crabmeat, shallot, mayonnaise, sour cream, lime and orange juice and zest. Taste and adjust seasoning as necessary.
Spoon a generous amount of the crabmeat salad onto the wide bottom of each spear. Garnish with a few segments of the orange. Serve immediately.
Jump back so you don’t get trampled by the stampede of everyone wanting to try these. Yup! You did it again.
Valentine’s Guacamole
You really didn’t think I would load it up with garlic for Valentine’s, did you? Really?
Try this…it IS tasty.
- 6 ripe avocados, pitted and peeled
- 3 tbsp. freshly squeezed lime juice
- Fine zest from 1 lime
- 1 cup shelled, toasted and chopped pistachios
In a bowl, mash the avocado, zest and lime juice together with a fork. Fold all but 3 tbsp. pistachios in and season with a little salt.
Sprinkle the remaining pistachios over the top and serve immediately with warm tortilla chips. (about 10-12 seconds in the microwave will do it). This way, they taste just out-of-the-oven fresh.
As this is just the starter, make sure you everything else ready to go and now just sit together and enjoy a glass of bubbly or O’Doull’s. It doesn’t matter what…just do it and see what happens next…..(censored).
Smiles all around…
Coconut Crab Dip With Plantain Chips
This recipe is a great snack to have when watching the Super Bowl Game this weekend. I know you have gone beyond the same old beer and pretzels and look how surprised and happy your friends will be when you bring this out.
Plantain Chips
- 1 tsp. fine sea salt
- 1/4 tsp. chili powder
- Crisco Oil for frying
- 4 green plantains (about 1 1/2 lbs.)
In a small bowl combine the salt and chili powder and set aside. Heat oil in a deep fryer or large deep pot over medium heat until 375 degrees shows on a deep fry thermometer. Line a baking sheet with paper towels and set aside.
Peel the plantains and with a vegetable peeler, slice lengthwise. Fry the slices about 4 or 5 at a time, turning frequently until they become golden. (about 35-40 seconds). Transfer to the baking sheet and repeat until all are cooked.
If making ahead, store in an airtight container at room temperature for no more than 2 days.
Crab Dip
- 1/2 cup shredded coconut, divided
- 3/4 cup hot water
- 1 green onion, trimmed and chopped fine
- 1 Thai chili, chopped
- 1/2 cup mayonnaise
- 1/4 cup plain cream cheese, room temperature
- 2 tbsp. lime juice (fresh)
- 3 tins Ocean’s Crabmeat (Costco has 5 in a pkg.)
- 1/4 cup finely chopped cilantro leaves
- 3 tbsp. chopped mango for garnish
- lime wedges
- Preheat oven to 350 degrees. Scatter the coconut over a baking sheet and toast, stirring often until lightly browned and fragrant (3-4 minutes). Set aside.
In a blender add remaining 1/2 cup coconut and the hot water. Allow the mixture to sit for 5 minutes. Blend on high for 2 minutes until mixture is a smooth thick puree. Add the onion and chili and blend another minute.
In a medium size bowl stir together the mayonnaise, cream cheese and lime juice until smooth. Add the coconut mixture and stir until well combined. Fold in the crabmeat and cilantro. Taste then season with salt and pepper.
To serve transfer dip to a bowl and garnish with the toasted coconut, mango and lime wedges. Serve with the plantain chips (standing up in a glass for show).
If drinking wine, a Sav. Blanc would be perfect. Ice cold Corona with lime would be excellent as well.
Five Ways To Use Hot Peppers For Snacks
For those of you who can eat these peppers, here are five different variations you can serve at your next football or hockey gathering.
Recipe for pickling jalapeno peppers
- 1 cup white vinegar
- 14 cup water
- 1 tbsp. white sugar
- 1 tsp. salt
- 1/2 tsp. garlic powder
- 8 oz. jalapeno peppers, sliced in half, lengthwise
Boil everything together except the peppers. Stuff the jars with peppers and ladle the vinegar into sterilized jars. Seal and let stand overnight before using. Can be refrigerated up to 1 month. Now go ahead with the recipes.
Jalapeno Stuffed Peppers
- 10 pickled Jalapeno peppers
- 2 slices bacon
- 3 tbsp. cream cheese
- 2 tbsp. chopped fresh mint
Seed the peppers. Cook the bacon until crisp and then finely chop.
Stir in the cream cheese with the mint. Stuff the peppers with the mint mixture and top with the chopped bacon. Broil on a baking sheet for 1-3 minutes. Serve warm.
Pickled Chilies
- 7 oz. red chili peppers
- 2 shallots, cut in half
- 2 slices bacon
- 3 tbsp. cream cheese
- 2 tbsp. chopped, finely, cilantro
Seed the chilies, add the shallots to the bacon and cook making sure not to burn the shallots. Remove from the heat and chop fine.
Mix together the cream cheese and cilantro well. Stuff the chilies with the cheese mixture, top with the bacon shallot mixture. Broil on a baking sheet for 1-2 minutes.
Pickled Pepper Caesar
- 2 cups Clamato juice, chilled
- 1/2 cup Vodka
- 1/4 cup pickled pepper brine
- Lemon rounds, thinly sliced
- saucer with celery salt for rimming glass
- 1 celery stalk each glass
- 1-2 pickled jalapeno peppers, each glass for garnish
Stir the Clamato juice with the vodka and brine along with the lemon rounds in a large pitcher filled with ice cubes. Rim glasses with celery salt and pour the mixture into each glass. Garnish with a celery stalk and a pickled pepper.
Pickled Banana Pepper Caesar
- 8 oz. banana peppers, seeded
- 1 tbsp. pickling spice
- 1/4 cup pickling brine
Mix these together and use instead of the jalapeno peppers in the above recipe.
Pickled Scotch Bonnets
(be sure to warn your guests on this one)
- 5 oz. scotch bonnet peppers, seeded
- 4 bay leaves
Add these to a jar of scotch bonnets and use in either the Caesar drink or as the stuffed peppers, making sure to remove the jalapeno or banana peppers to continue with the recipes.
Note: Be sure to wear rubber gloves when working with the peppers and do not touch your eyes.
Beef Tenderloin With Orange And Smoked Paprika Mayonnaise
If you are looking for another tasty hot Hors d”Oeuvre, this is one to add to your collection.
- 1 tbsp. coconut oil
- 1 tsp. orange juice
- 1 tsp. packed brown sugar
- 1 tsp. grated orange zest
- 2 cloves garlic, minced
- pinch each of cumin and pepper
- 12 oz. beef tenderloin
- pinch of salt
In a bowl whisk together the oil, juice, sugar, zest, garlic pepper and cumin. Cut beef into scant I inch cubes. Add to the bowl and toss to coat. Let this stand for 15 minutes.
Smoked Paprika Mayonnaise
- 1/2 cup mayonnaise
- 1 tsp. smoked Spanish paprika
- pinch of salt and pepper
In a small bowl, combine all the ingredients. Set aside in the refrigerator.
Place the cubes on a foil lined baking sheet. Broil about 6 inches from the heat until browned but still a little pink inside (about 5 minutes).
Serve with the Paprika mayonnaise.
Napkins, Glass of wine….life doesn’t get too much better than this.
Layered Guacamole With Surprising Chips
This makes a great snack while enjoying warm summer days on the deck with a cold brew….be it iced tea or a chilled wine. Easy and not expensive to make.
- 4 ripe avocados
- 1/4 cup minced red onion
- 1 tbsp. jalapeno pepper
- 2 tbsp. fresh lime juice
- 2 tbsp. olive oil, divided
- 2 garlic cloves, peeled and minced, divided
- pinch of salt and pepper
- 1 plum tomato, diced
- 2 tbsp. minced fresh coriander
Pit and peel the avocados, cut in neat cubes. In a bowl, gently toss together the avocados, onion, jalapeno pepper, lime juice and half of the garlic, oil, salt and pepper.
Cover and refrigerate for 1-2 hours.
In a separate bowl, toss the diced tomato with the remaining garlic, oil, salt and pepper. Sprinkle the tomato over the guacamole but do not mix in.
Baked Chips
Preheat oven to 375 degrees. Brush 4-5 small tortilla with vegetable oil, cut each one in 12 wedges. Bake on a parchment lined baking sheet for about 10 minutes.
This will make 60 chips….better find more drinks…..
Olives Three Ways – In Soup/snacks/Charcuterie Plate
The first recipe is great if stirred into a hot pasta dish or a tomato-based soup. You will think you are in Provence. Serve with a glass of wine with crackers and a nice goat cheese if you want to use it as a snack.
#1 Olivata
- 2 1/2 cups oil-cured black olives
- 1/4 cup of olive oil
- 1 tbsp. wine vinegar
- 2 tsp. dried thyme
- 1/2 tsp. hot pepper flakes
- 2 cloves minced garlic
- caper berries for garnish
Firstly, soak the olives in ice cold water for 5 minutes. Drain and pat dry with a paper towel. Pit the olives.
In a food processor, chop together the olives, oil, vinegar, thyme and hot pepper flakes until pasty but still with texture. Scrape into a terrine. If adding to soup or pasta dishes, all you need is a spoonful.
#2 Black Olives With Fennel and Orange
- 1/2 tsp. coriander
- 1/2 tsp. fennel seeds
- 2 tbsp. olive oil
- 2 tsp. coarsely grated orange zest
- 4 tsp. orange juice
- 4 drops hot pepper sauce
- 1 1/2 cup black olives (oil cured)
Crush the coriander and fennel seeds. Combine the seeds, oil, orange zest, juice and hot sauce in a sealed jar and shake to coat.
Refrigerate for 24 hours – don’t cheat
This can be made a week in advance, but be sure to shake it gently at least once a day. Set out on a platter of cured meets, fruit and cheese. Crackers the side. Who could ask for more?
And now, the last one…
#3 Lime Scented Green Olives
These would make a great Hostess gift. Garnish with a slice of fresh lime and fresh thyme.
- 1 1/4 cups green olives, with pits
- 2 tbsp. olive oil
- 1/2 tsp. fresh thyme, chopped
- 1/4 tsp. grated lime rind (or to taste)
- 3-4 drops hot sauce
- 2 tbsp. fresh lime juice
- 1 1/2 cups cubed Feta cheese
Rinse the olives and pat dry with a paper towel. Slit the olives on both sides and put in a sealable jar.
Add the oil, thyme, lime zest, hot sauce and lime juice. Seal and shake gently to coat the olives and cheese.
Refrigerate for 24 hours.