Category: Appetizers

Spicy Tuna on Crispy Rice


A little over a year ago, I had my first experience with spicy tuna over crispy rice at a restaurant in Manhattan Beach called Sashi, where I was celebrating my birthday. And while tuna and/or spicy tuna has always been my favorite type of sushi/sashimi, this marked the official beginning of my love affair with the scrumptious combination. Just recently, I decided to try a restaurant very close to my house, Hoka Hoka, and much to my surprise (and sheer joy), I discovered they serve the same dish. Score!! So while on my regular shopping spree at Trader Joe’s this past weekend, I picked up their sashimi-grade Ahi (with thoughts of spicy tuna dancing in my head). I needed a few other ingredients, which I got at a Japanese market, and saw they had some beautiful red Maguro, so quickly tossed a package in my basket.  This recipe generally calls for Ahi, but feel free to mix in Maguro or even, Yellowtail, if you so desire. As for the rice, there are a couple of ways to cook it, which I tried, and am posting the way I thought was best, after a weekend of my kitchen looking like a battle zone with oil, rice, and soy. Oh, and a grease fire. Oops. The lesson learned, which may be common sense to some/most, is to never, ever, add soy to hot oil. Nonetheless, I had a sushi-rific holiday!

Oh, and it should be noted that the spicy tuna is also great on top of crispy crackers (see below)!

Pictured here without sesame seeds & with Kabayaki sauce

Ingredients

Tuna

  • 1/2 lb. sushi grade tuna, minced
  • 1 tablespoon mayonnaise (Kewpie brand preferred)
  • 1 tablespoon Sriracha (use more or less according to taste)
  • 1/2 teaspoon sesame oil
  • 1 scallion, chopped ultra fine
  • 1 1/2 tablespoons Tobiko (roe)

Rice

  • 2 cups sushi rice
  • 2 tablespoons white sesame
  • 2 tablespoons black sesame
  • Sliced jalapeño, optional
  • Dash soy sauce, optional
  • Cooking oil

Directions

For the tuna:

  1. In a medium bowl, mix all tuna ingredients together.
  2. Cover and reserve in refrigerator.  You can make this up to four hours in advance, and two is ideal so that the flavors mesh well.

For the rice:

  1. Cook the sushi rice according to package. Set aside to cool.
  2. When the rice has cooled enough to handle, form the rice in a rectangle. The key to making the crispy rice is to make it very tight and compact.  If your rice is too loose, it will fall apart during frying. I use this Takamura Large Sushi Maker and press the rice as tightly as possibly into the mold.
  3. Cut the rice in 2″ x 1.5″ rectangles with a very sharp knife.
  4. Combine the black and white sesame seeds on a plate or bowl and lightly press the rice in the seeds.
  5. Heat cooking oil (and dash soy sauce, if using) to approx. 350 degrees F. Make sure to use enough oil to cover the bottom of the pan.
  6. Fry the rice in batches for 2-3 minutes on each side until golden brown, and carefully remove and place on a paper towel to drain.
  7. Top with spicy tuna, and garnish with a small slice of jalapeño, if desired.

Another idea for an appetizer/snack is to serve on a thin, crispy sesame cracker with a little seaweed salad.

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Healthy Chicken Wings


Growing up in Upstate New York, Buffalo wings were practically a staple in everyone’s diet. I recall ordering them numerous times, okay, a LOT, while in college, and having them delivered to my dorm. Needless to say, I was amongst the many who gained “the freshman 15”, which then carried over into my sophomore year, as those wings were nowhere close to being in the healthy category. I do still love having wings from time to time, but now choose to have them baked and not fried, thus allowing my conscience to remain at ease. I’m happy to report that this recipe will do the same and is guilt-free.

Ingredients

  • 2 lbs. chicken drummettes (or wings)
  • 2 tbsp. honey
  • 2 tbsp. ketchup
  • 2 tsp. red pepper sauce
  • 1 tbsp. Worchestershire sauce
  • Blue Cheese Dipping Sauce
  • Celery sticks, if desired

Directions

  • Remove skin and fat from chicken.
  • Mix honey, ketchup, pepper sauce and Worchestershire sauce in heavy-duty resealable plastic food-storage bag.
  • Add chicken, turn to coat with honey mixture.
  • Seal bag and refrigerate at least 15 minutes, but no longer than 24 hours, turning occasionally.
  • Make Blue Cheese Dipping Sauce, if desired.
  • Heat over to 350.
  • Line jelly roll pan with aluminum foil.
  • Place chicken in pan.
  • Bake uncovered about 30 minutes or until crisp, and juice of chicken is no longer pink when centers of thickest pieces are cut.
  • Serve with blue cheese dip and celery sticks.

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Brie en Croute


Ahhhh… brie. I wasn’t always a fan, but now, I sing a different tune and can make a meal out of it (and have). This past Thanksgiving, I hosted dinner at my house, and wanted to have some appetizers for my guests to snack on before the big “event” (aka dinner), and decided to make a brie wrapped in a puff pastry as one of the hors d’oeuvres. It’s quite simple to make and there are so many different variations you can try. For this recipe, I just used cherry Craisins and honey because I was low on time. However, the original recipe I found, called for cherries, rosemary, pecans and honey. I think cranberries would be also be great, as would orange marmalade, but feel free to experiment. Also, if you want to cut down on calories and fat, Président makes a light Brie which is 50% less fat and about 30% less calories than regular Brie.

Ingredients

    • 1 egg
    • 1 tbsp. water
    • 1/3 cup Craisins
    • 1/4 cup honey
    • 1/2 of a 17.3-ounce packagePepperidge Farm® Puff Pastry Sheets (1 sheet), thawed
    • 1 (12-ounce) Brie cheese round

Directions

  1. Heat the oven to 400°F.  Beat the egg and water in a small bowl with a fork or whisk.  Stir the craisins and honey in a small bowl.
  2. Unfold the pastry sheet on a lightly floured surface. Roll the pastry sheet into a 14-inch square.  Cut off the corners to make a circle.
  3. Spoon the mixture in the center of the circle.  Top with the brie.
  4. Brush the edge of the circle with the egg mixture.  Fold the pastry up over the cheese to cover.  Trim the excess pastry and press to seal.  Brush the seam with the egg mixture.
  5. Place seam-side down onto a baking sheet.
  6. Decorate the top with the pastry scraps, if desired.
  7. Brush with the egg mixture.
  8. Bake for 25 minutes or until the pastry is golden brown.
  9. Let stand for 45 minutes – 1 hour.  (Very important to let it stand, otherwise all of the cheese will ooze out)

Serve with the crackers.

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Spinach & Artichoke Dip (similar to Houston’s)


If you have ever been to Houston’s restaurant, then I’m sure you’ll agree with me that their signature spinach and artichoke dip is beyond delicious! I’ve been making a similar dish for years, and it’s always what I bring to parties or a dinner at someone’s house. Needless to say, it’s devoured in record time and I’m always asked for the recipe. Truth to be told, I actually have two, and have served them both. At some point, I will have to make the two at the same time and have my friends vote on which one they think is the winner, although I think this one will come out on top. I must warn you that this is not a low-calorie appetizer, but it is sure to please!

Ingredients

  • 1 tbsp minced fresh garlic (about 2 cloves)
  • 2 tbsp minced onion
  • 1/4 cup butter
  • 1/4 cup all-purpose flour
  • 2 cups heavy whipping cream
  • 1/4 cup chicken broth
  • 2/3 cup fresh-grated Pecorino Romano cheese
  • 2 tsp fresh-squeezed lemon juice
  • 1/2 tsp hot sauce
  • 1/2 tsp salt
  • 1/4 cup sour cream
  • 2 (10 oz.) boxes frozen chopped spinach – thawed, squeezed dry
  • 12 oz. jar artichoke hearts in water (not oil) – drained, coarsely chopped
  • 1/2 cup shredded white cheddar cheese

Directions

  1. In a 2 qt. saucepan over medium heat, saute garlic and onion in butter until golden, about 3-5 minutes.
  2. Stir in flour and cook for 1 minute.
  3. Slowly whisk in cream & broth, and continue cooking until boiling.
  4. Once boiling, stir in Romano, lemon juice, hot sauce, and salt; stir until cheese has melted.
  5. Remove from heat and allow to cool for 5 minutes.
  6. Stir sour cream into pan, then fold in dry spinach and artichoke hearts.
  7. Fold the mixture into a microwave-safe serving dish, and sprinkle cheddar evenly over top.
  8. At this point, the dip can be refrigerated until ready to serve, if desired.
  9. Microwave dip on 50% power just until cheese has melted.

Serve hot with tortilla chips for dipping, and sour cream and salsa.

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Spicy Edamame


I’m a HUGE fan of sushi, and always have to order edamame as a starter whenever I go to a Japanese restaurant. One of my favorite sushi restaurants is Sashi in Manhattan Beach, which is where I went for my birthday dinner last year. Naturally, we had to get an order of their edamame, which was not your run-of-the-mill edamame, as it’s served 2 ways; with Indian spices and also, sea salt. The Indian-spiced batch was incredibly tasty, and since that time, I wanted to recreate something similar at home. I came across this spicy edamame recipe using Japanese 7 spice, and can’t begin to tell you how many batches of it I’ve made. Actually, I’m making some more right now! Japanese 7 spice, or Shichimi Togarashi in Japanese, is a blend of spices that contains red chili, seaweed, sansho pepper, orange peel, poppy seeds and white and black sesame seeds. It’s a popular table condiment in Japan, where it’s used to add heat and flavor to lots of different dishes. This is the original recipe I found, but will make a notation as to how I like to prepare it. I also like to dip the edamame in a spicy Japanese mayo, so I’ll include a link to that recipe as well.

Ingredients

  • 1 lb edamame
  • 2 1/2 tbsp sesame oil
  • 2 1/2 tbsp Japanese 7 spice
  • 1 tsp cayenne pepper
  • 1 tsp garlic
  • 1/2 tsp salt
  • Japanese spicy mayo

Directions

  1. Cook edamame according to package directions & drain. (I like to add a little garlic and ginger powder to the water.)
  2. Place edamame in a large bowl. Add oil and toss to coat, adding more if needed.
  3. Add the remaining ingredients & mix together well.

For my version of this recipe, I eliminate the cayenne pepper and garlic, and add just a little bit of sugar. I love the combo of sweet & spicy.

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57 Sauce Marinated Grilled Shrimp


A super simple marinade for grilling your shrimp! Makes a lovely appetizer or a great meal.

Ingredients

  • 1/4 cup Heinz 57 sauce
  • 1 cup dry white wine
  • 1 cup extra-virgin olive oil
  • 1/4 cup freshly squeezed lemon juice
  • 3/4 cup fresh basil leaves, chopped
  • 24 jumbo shrimp, peeled and deveined

Directions

  1. In a medium bowl, whisky together Heinz 57 sauce, wine, oil, lemon juice and basil, until well mixed.
  2. Pour into resealable plastic storage bag. Add shrimp and seal tightly, turning until well coated.  Allow to marinate in refrigerator for up to 1 hour, turning occasionally.
  3. Preheat grill to medium.
  4. Remove shrimp from refrigerator, reserving the marinade and discarding the bag.
  5. Thread shrimp onto 4 skewers (metal or bamboo) and grill for 4 – 7 minutes, or until cooked through, turning often and basting with reserved marinade during the last 3 minutes of grilling.

Note: if you’re using bamboo skewers, let them soak in water for 30 minutes prior to grilling to avoid burning.

Mini Crab Cakes with Cilantro-Lime Aioli


These elegant crab cakes are baked (not fried!) in mini muffin tins to ensure a non-greasy and perfectly shaped appetizer. The cilantro-lime aioli adds zest and color.

Recipe adapted from Bon Appetit

Ingredients

  • 8 oz Neufchâtel or cream cheese, room temperature
  • 3/4 cup grated Pecorino cheese
  • 1 large egg
  • 1/4 cup plain Greek-style yogurt such as Fage or Oikos
  • 2 tsp finely grated lemon peel
  • 4 tsp plus 2 tbsp chopped fresh chives, divided
  • 1/4 tsp coarse kosher salt
  • 1/4 tsp cayenne pepper
  • 1/2 tsp Old Bay seasoning
  • 6 oz fresh lump crabmeat, picked over and coarsely shredded
  • 1 cup panko (Japanese breadcrumbs) or plain, unseasoned breadcrumbs
  • 1/4 cup unsalted butter, melted, plus more for pans
  • Fresh chives, cut into 1” pieces
  • Cilantro-lime aioli
  • 2 mini muffin pans

Directions

  1. In a bowl, using your electric mixer and beat the cream cheese until smooth.
  2. Add 1/4 cup of the Pecorino and the egg; beat until incorporated.
  3. Beat in the yogurt, zest, 4 tsp chopped chives, salt, and spices.
  4. Fold in the crabmeat. This can be made up to 1 day ahead (just keep chilled and covered in the refrigerator).
  5. Preheat oven to 350F.
  6. Generously butter 2 mini muffin pans.
  7. Toss the breadcrumbs with 1/2 cup of Pecorino and 2 tbsp of chopped chives.
  8. Drizzle 1/4 cup melted butter and mix until evenly moistened.
  9. Press 1 rounded tsp of panko into the bottom of your prepared muffin tins.
  10. Top with 1 tbsp of crab filling.
  11. Sprinkle with more panko until it is full covered.
  12. Continue until you have used all the bread crumbs and all the fillings.
  13. Bake the crab cakes until golden on top and slightly puffed, about 30 minutes.
  14. Cool in pans for 5 minutes, then use a skewer or knife to gently loosen the cakes and remove from the pan.
  15. Arrange on baking sheets and let stand at room temperature.
  16. Rewarm in 350 degree oven for 6 minutes before serving.
  17. Arrange on serving tray and drizzle each crab cake with 1 teaspoon of aioli dressing.
  18. Top with two crisscrossed chives

The “BEST” Queso Dip


I will not claim that this is the best queso on this planet; however, I will say, that it’s out of this world! 

Ingredients

  • 1 tbsp butter
  • 1 tbsp cornstarch
  • 3/4 cup sour cream
  • 1 cup shredded Mexican Four-Cheese mix
  • 1 1/2 tbsp mango salsa
  • 2 (heaping) tbsp cream cheese

Directions

  1. In a medium saucepan over medium heat, melt butter.
  2. Stir in cornstarch, then sour cream.
  3. When mix becomes hot and bubbly, stir in the cheese blend, cream cheese and salsa.
  4. Continue stirring until cheeses melt and mixture thickens, about 5-10 minutes.
  5. Serve with tortilla chip or veggies.

If you want to add a little spice,  drop a couple of splashes of hot sauce in the last few minutes of cooking.

Red (or White) Onion Marmalade


This SWEET and tangy condiment is perfect for grilled meats, burgers, sandwiches, pizza or on a crostini as an appetizer.

 Ingredients

  • 2 red (or white) onions
  • 3/4 cup red wine vinegar
  • 1/2 cup packed brown sugar

Directions

  1. Halve onions lengthwise and cut into thin slices.
  2. Add vinegar and sugar to a saucepan over medium heat.
  3.  Bring to a simmer and add the onions.
  4.  Cook, stirring occasionally for about 10 minutes.
  5. Reduce heat and continue cooking for 20 minutes, or until the onions are shiny and caramelized.

Seared Tuna (with sauce)


If you like seared tuna or tuna tataki, then I have a great recipe for you! The tuna is served rare, so please make sure to buy good quality, sushi-grade fresh tuna.

Pictured here without sauce

Ingredients

  • 1 (6 oz) block sushi-quality tuna (cut into thin rectangles)
  • Salt
  • Pepper
  • Sesame seeds
  • Poppy seeds
  • 1 tbsp soy sauce
  • 1 tbsp honey
  • 1 tsp sesame oil
  • 1 tsp fresh ground ginger (optional)

Directions

  1. Heat a non-stick skillet with just a little bit of oil (either sesame or olive) to medium-high.
  2. Mix the soy, honey and sesame oil (and ginger, if using) in a small bowl and microwave for 10 seconds, stir, then set aside.
  3. Prepare a plate with a mix of salt, pepper, sesame & poppy seeds.
  4. Roll the tuna in the spice mixture so all sides are coated.
  5. Sear tuna for a minute on each side, turning only once.
  6. Remove sushi from heat and place on cutting board.
  7. Let cool down for a few minutes for better slicing.
  8. Slice tuna very thin and serve with sauce drizzled on top.

To make a nice seared tuna appetizer, prepare as above. Tuna can be placed on a cracker or wonton crisp, with a pinch of seaweed salad in between. To give it a little kick , you can place a drop of Japanese mayo on top of the tuna.

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