“Wild” in the manner of being different, unexpected and enjoyed by all at your little party.
- 3/4 cup flour
- 1/4 cup rice flour (not from a sweet rice)
- generous pinch of salt
- 1 large egg
- 1 large egg yolk
- 1 cup water
- 1 serrano chile, seeds removed and minced
- pinch of ground pepper
- 1/8 tsp. sesame oil
- 1 tbsp. Crisco oil
- 3 scallions, pale green and dark green only, cut into 1/2 inch pieces
- 1/4 cup loosely packed fresh cilantro leaves (small ones)
Whisk together the flours, salt, whole egg and yolk, water, chile, and pepper. This batter will be thin.
Heat 1/2 tsp.Crisco oil in an 8″ skillet, over moderately high heat, brushing to coat the bottom of pan. Pour in 1/3 cup batter, then scatter 1/4 of the scallions and 1/4 of the cilantro leaves, pressing gently into the pancake.
Fry for about 2 minutes until the bottom is golden in colour. Turn over and fry until the scallions are cooked to a light brown. Remove and transfer to paper towels. Make 3 more pancakes the same, adding more oil each time.
When done, place on a cutting board and cut into 8 wedges each one. Serve warm with the following sauce.
Sauce
- 1/3 cup soy sauce
- 2 tbsp. rice vinegar
- 3/8 tsp. sesame oil
- 1 tsp. toasted sesame seeds
Stir together the soy sauce, vinegar and oil in a small bowl and whisk to incorporate. Stir in the sesame seeds, just before serving to some excited guests.
Yum!
Trout-Grapefruit Verrine Skewers
This is another truly cool pairing to summer drinks on the deck. It will make all your friends go “Wow! Wow and, oh yeah, WOW!
- 1 tbsp. lime juice
- 1/2 tsp. Dijon mustard
- tsp. honey
- pinch of poppy seeds
- 1 tbsp. fresh coriander, finely chopped
- 3 tbsp. olive oil
- 13 pink grapefruit sections, membrane removed
- 2 avocados
- 2 containers Bocconcini cheese, small ones, drained
- 6 oz. smoked trout, sliced
In a bowl, combine the first 6 ingredients and set aside at room temperature.
Peel the avodacos and cut them into 1 inch cubes then add to the dressing.
Cut the grapefruit into 1/2 inch pieces and place into the dressing as well. Cover and refrigerate until ready to serve.
Cut the trout into strips and wrap a slice around a bocconcini. Do them all up and place in the refrigerator on a large plate.
When ready to serve, assemble the skewers like this: 1 piece of grapefruit, a piece of avocado, and a piece of the wrapped trout.
Serve these in shot glasses with the cheese on the bottom and the fruit on the top.
Garnish with a coriander leaf and take out to the waiting mob (now assembling).
Simply trim the skewers (all of them) to be higher than the glass with all of the fruit and half the avocado above the rim.
erataure.
Summer Party Mini Verrines
Unless you have a seafood allergy, I have never known anyone who did not like (make that – love) scallops. What great way to bring your “A” game to the patio/deck for one and all.
- 2 tbsp. butter
- 2 tbsp. flour
- 1 cup whole milk
- 1 small piece of lime peel
- pinch of pepper
- 6 tbsp. of the heaviest whipping cream you can buy
- 3 oz. Asiago cheese, grated
- 1 tbsp. coconut oil
- 24 button mushrooms, quartered
- 48 small scallops
- 1 tsp. butter
- 2 tbsp. panko crumbs
- 2 tbsp. grated Asiago cheese
- 2 tbsp. fresh Italian parsley, finely chopped
In a small pan, cook the butter and flour over medium heat for 30 seconds, stirring constantly. Add the milk, thyme and pepper, combining well. Cook now for 3 minutes until thickened.
Remove from heat, add the cream and cheese and return the sauce to the stove, reducing the temperature to low. Stir now until the cheese has melted. Season to taste and keep warm.
Heat the oil in a pan and cook the mushrooms until the liquid has gone and they are starting to brown (6-8 minutes). Remove from pan and keep warm as well.
Season the scallops, place a saute pan over the heat, add the butter and when sizzling, sear the scallops in two batches for 30 seconds on each side.
Combine the panko crumbs, cheese and parsley.
Set out 24 shot glasses. In each glass, place a heaping tbsp. of warm bechamel on the bottom, top with 4 pieces of mushrooms, add two scallops and finish with the breadcrumb mixture.
Serve immediately.
Pancetta Crisps With Chevre And Fresh Figs
To die for! Yup, these would melt the coldest heart in seconds. The pancetta takes the place of bread and makes snack time a dream.
- 12 thin pancetta slices
- 12 argula leaves
- 12 tsp. soft fresh goat cheese
- Homemade fig jam (store bought if you must)
- 6 fresh figs, cut in half
- fresh thyme, chopped
Preheat oven to 400 degrees. Place pancetta on a parchment lined cookie sheet, baking until crisp – up to 15 minutes. Cool for 15 minutes.
Top each slice with 1 argula leaf, 1 tsp. goat cheese, 1/4 tsp. jam and 1 fig cut in half. Sprinkle with thyme and a light touch of freshly ground pepper.
Pour the wine, crack a beer. Yum!
Stuffed Jalapeno Peppers
Okay, you like a little kick…..how about a kick that is just a little higher? Try this one out and don’t come crying back to me….you are warned.
- 8 jalapeno peppers, split lengthwise
- 16 slices pancetta
- 2 x 200g bags of a spicy shredded cheese (or take a jalapeno/havarti or a pepperjack cheese)
- 2 limes, cut in 4 (each one)
- salt
Preheat oven to 400 degrees. Use a paring knife or small spoon and scrape the seeds out of the peppers, taking great care not to touch the inside of the peppers with bare fingers.
Place the peppers in a baking dish, sprinkle with a pinch of salt and bake for about 10-12 minutes, until they start to sweat. Remove from the oven and keep at room temperature.
Line 2 baking sheets with parchment and arrange the pancetta slices on them, baking for 7 minutes or until they are crisp and the fat has all been rendered. Transfer to paper towels carefully.
Pour off the fat and return the pancetta back on the trays. Take a jalapeno, cut side up and set on each pancetta round. Mound 1/4 cup of each into each pepper and bake for 5 minutes until the cheese has melted.
Serve on plates with a lime wedge for each guest. Whew!
Pork Tacos With Swiss Chard and Havarti Cheese
This is a neat snack to make when unexpected friends show up and want to have a visit. While the beer is chilling and conversation has begun in earnest, gather all around the kitchen and begin.
- 3/4 cup salsa verde *
- 1 lb. pork tenderloin
- 1 tsp. ground cumin
- 2 garlic cloves, chopped
- 1 tbsp. olive oil
- pinch of salt and pepper
- 1 small red onion, thinly sliced
- 2/3 lb. swiss chard, cut into 1 inch strips
- 4-5 slices Havarti Cheese with jalapeno pepper, chopped roughly
- 20 small flour tortillas
- 2 cups cheddar cheese, grated
Preheat the barbecue (it’s that time of year) and score the pork deeply with a paring knife and rub with the cumin, chopped garlic, olive oil and salt and pepper. Grill on high for 4 minutes on each side for medium or until you have the desired doneness. Allow to cool and then slice thinly.
Have another beer……
In a frypan, heat the remaining oil over medium heat and saute the sliced onion until softened. Add the swiss chard and cook for 2 minutes. Stir often until it has wilted. Season LIGHTLY with salt and pepper and transfer immediately to a serving bowl and toss with the havarti cheese until it melts.
In a dry frypan on medium heat, add the tortillas for 30 seconds on each side. Wrap the warm ones in a clean tea towel.
Place the food on the table and let everyone make their own. Enjoy! Yummy!
* can be bought in any store – widely used. Check out the Mexican section of your grocery store.
Date And Ginger Chutney
This is an exotic addition to any cheese plate. Great party fare!
- 1/2 cup orange juice
- 3 tbsp. chopped shallots
- 3 tbsp. sugar
- 2 tbsp. chopped crystallized ginger (be sure to spray your scissors with Pam)
- 1 tbsp. vinegar
- 1 tsp. grated orange zest
- pinch of red pepper flakes (crushed)
- generous pinch of ground cloves and salt
- 18 pitted dates, halved lengthwise and then crosswise
- 12 kumquats, sliced and seeded
- 2 tbsp. chopped, fresh cilantro
Combine all the ingredients up but not including the dates etc. in a saucepan and bring to a boil. Lower the heat and simmer for about 3 minutes. Add the fruit and simmer 1 more minute. Chutney thickens when chilled.
Season with the salt and pepper and stir in the cilantro. Chill until really cold (not covered). Now cover and keep chilled until serving. This could be made a about 6 hours ahead of the party and give you more time to finish your preparations.
Enjoy!
Beef Tataki
Last night at a cooking class demonstration, Chef Jeremy Schorb from The Boathouse in White Rock, B.C. made this dish. His mother asked him to finish this off in the oven so “raw beef” would not be served. Tataki means “Raw”. Thank you Jeremy’s mother…at that point I loved you.
I have to say this was absolutely delicious. The marinade made it. This could be served on a crostini with some Burrata cheese and the beef as a perfect hors d’Oeurve at your next party.
- 2 cups Soy sauce
- 1 cup olive oil
- 1/2 cup good red wine
- 1 tbsp. white vinegar
- 1 tbsp. fresh minced garlic
- 1 tbsp. fresh minced ginger
- 1 tbsp. brown sugar
- 1 lb. beef tenderloin (or striploin)
In a medium bowl, combine all the ingredients and whisk until well mixed.
Place the meat in a ziploc bag and pour in the marinade. Seal the bag and let sit for 4-6 hours. Once done, remove the meat and discard the liquid. Pat the beef dry with a paper towel and place a frypan on high heat, adding small amount of canola oil. Sear all sides of the beef (about 2 minutes) and place in the oven to finish off (about 5-10 minutes) at 400 degrees. Let rest.
As noted, this can no longer be called tataki but is sooooo much better.
Slice very thin and serve. Last night ours was served on a small mound of a radish slaw, the thinly sliced beef and a gorgeous scallop. Yeah, it sucks to be us living here and able to attend these classes.
Delightful Focaccia Bread
This is a wonderful focaccia bread to have with a freshly made salad on the patio, chilled glass of…you know….sun shining, what more is there? You will love this and it is easy to make.
- 1 store-bought pizza dough (fresh)1 lb. wt.
- 2 tbsp. cornmeal
- 3 tbsp. butter, melted and cooled
- 1 cup seedless red grapes, halved
- 1 tsp. fresh rosemary leaves
- 1 400g container ricotta cheese
- 1 tbsp. unsalted butter, chilled and diced small
- 2 tbsp. Turbinado sugar (raw sugar)
- 2 tsp. fleur de sel
Place the dough in a large bowl, cover with plastic and set sit for 1 hour.
Preheat oven to 450 degrees.
Invert baking sheet and sprinkle the cornmeal generously over it. Place the dough on the sheet. Dip your fingers into the melted butter and gently, but firmly, spread the dough out to cover the entire sheet. Brush the top with more melted butter.
Arrange the grapes, rosemary and ricotta cheese and cold butter evenly on top of the dough. Sprinkle the surface with sugar and salt.
Bake for about 15 minutes until the crust is a golden brown and puffed around the edges. Serve warm.
Was I right? Hmmmm? Yummy.
Shrimp Toast Hors d’Oeuvres
This is a nice little bite to make ahead when having friends over
- 4 tsp. minced garlic, freshly done
- 1 tbsp. minced fresh ginger (peeled first)
- 2 tsp. soy sauce
- pinch of salt
- 2 tbsp. juice from preserved ginger
- 3/4 lb. medium shrimp in shell (peel, devein and cut in 1/2 inch pieces
- 3 tbsp. chopped cilantro
- 1 white baguette, unsliced
Put oven rack in upper third and preheat to 350 degrees.
Turn bread on cutting board and slice down the middle, lengthwise, trim crusts from sides. Bake in oven for 8 minutes – dry but not with any colour. Remove from oven and set aside.
Increase temperature of oven to 450 degrees. Mix the shrimp with all the ingredients and press down on bread in a thick layer. Bake until completely cooked through – 10-12 minutes.
Remove from oven and slice into 32 pieces with a very sharp knife.. Serve warm.
Salsa- The Very Best
A lady I once knew gave me this recipe. Don really likes it. Better than store bought and, obviously, much fresher.
- 6 large tomatoes, diced fine
- 1 medium onion, diced fine
- 1 green pepper, diced fine
- 2-3 fresh jalepeno peppers (seeded or not, depends on you), diced fine
- 2 tsp. sugar
- 1 tbsp. cumin
- 1 tsp. salt
- 14 oz. can of tomato sauce
- 1/3 cup white vinegar
- 1 bunch cilantro, finely chopped
In a large pot, combine all the ingredients and bring to a boil. Lower the heat and simmer for 8-10 minutes or until it becomes thick. When cool, put in sealable glass jars or….why didn’t I think of this…cool in the fridge and then bring out the crackers, chips and EAT it.
OM yummy!
New Take On Cheese Fondue
It’s always nice to find a new way to use an old classic recipe. This one might work for you, especially if you are celebrating the Christmas-New Years time at a ski resort. Gather round my friends and chill the beer, wine or champagne and settle in front of a warm fire with this.
To serve 4:
- 2 oz. Mozzarella Cheese
- 1 package sliced Gouda Cheese – cut up
- 1 package sliced Swiss Cheese- cut up
- 3 tbsp. cornstarch
- 1 1/3 cup ‘white’ beer
- 1 garlic clove, halved
- 1 tbsp. Calvados liqueur
Place the cheeses in a resealable bag with 2 tbsp of the flour. Shake well to distribute the flour evenly. Pour 1 cup of the beer into the bag and leave for half an hour.
In a heavy pot rub the bottom and sides with the garlic clove. Heat the pot over medium-low heat for about 3 minutes.
Add the cheese mixture one third at a time, stirring gently with a wooden spoon until completely melted before adding the next third. Do NOT let this boil.
Adjust the consistency if needed. If too thick, add the remaining beer, if not, just drink it…Cook for a further 2 minutes , now add in the calvados.
Transfer to a fondue pot and serve with any of the following:
bread cubes, potato gnocchi, polenta cubes, cubed salami…the choice is endless.
Yummy! Enjoy!