Tag: appetizers

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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Tomato-Goat Cheese Bruschetta


Recipe courtesy of one my favorites, Betty Crocker

Organic tomatoes, goat cheese and thyme are the signature flavors of this classic Italian recipe.

Ingredients

  • 2 logs (4 oz each) soft goat cheese, cut into 8 (1 inch) slices
  • 1 can* (14.5 oz) organic, diced tomatoes, drained
  • 1/4 cup coarsely chopped pitted kalamata olives
  • 1 tsp fresh thyme, chopped
  • 1/4 tsp crushed red pepper flakes
  • 1 tbsp olive oil
  • 24 slices (1/2 inch thick) baguette (about 8 oz), toasted

Directions

  1. Heat over to 350F.
  2. In ungreased, 1-quart shallow ovenproof dish, place cheese in a single layer.
  3. Sprinkle tomatoes, olives, thyme leaves and pepper flakes over cheese.
  4. Drizzle with olive oil.
  5. Bake 15-20 minutes or until warm and serve with baguette slices.

*Unlike fresh tomatoes, canned tomatoes contain more nutrients and lycopene because they are pre-cooked, which enhances their nutritional content.

Skewered – A New Take on The Caprese Salad


Here’s an easy, colorful, delicious appetizer that’s perfect for summer gatherings and sure to please.

Ingredients

  • Small skewers or long tooth picks
  • Bocconcino (aka mozzarella balls, can be purchased either plain or in herb-flavored oil)
  • Cherry or grape tomatoes
  • Fresh basil
  • Olive oil
  • Balsamic vinegar
  • Salt & pepper
  • Kalamata olives (optional)

Directions

  1. If using skewers, soak them in water for approximately 1 hour.
  2. Simply place one tomato, a folded piece of basil, one bocconcino, another piece of basil and a kalamata olive on a skewer or toothpick. Repeat.
  3. Drizzle with a little olive and balsamic and a dash of salt & pepper.

Voila… a portable caprese salad!

Canapes of Smoked Salmon


I catered a charity art event in Beverly Hills and had to come up with some “crowd-appropriate” hors d’oeuvres. This dish went over incredibly well and there wasn’t one left (out of the 200 prepared). It does take some time (and patience) to put these together, but the presentation is lovely and your guests will be impressed.

 

Ingredients

  • 1 pkg smoked salmon, thinly sliced
  • 1 carton of creme fraiche
  • 1 box cheddar & asiago cheesecrisps (John Wm Macy’s)
  • 1 jar of caviar
  • Fresh chives, sliced to 1 inch in length

Directions

  1. Set your cheesecrisps on a plate or tray.
  2. Cut up salmon into thin strips (see pic) then place on top of crisps.
  3. Put a dollop of the creme fraiche on top of the salmon. I used a decorator bag with a small, round tip. Alternatively, you can use a ziplock bag and cut off the corner so there is just a very small opening.
  4. Add a small amount of the caviar on top of the creme fraiche with a toothpick.
  5. Top off with a sliver of the chives.

Voila… you have an easy (no cooking) and beautiful appetizer.