LEMON TARRAGON STUFFED EGGS

6 large hardboiled eggs

3 tablespoons mayonnaise

1/2 teaspoon finely minced shallot

1/2 teaspoon Dijon mustard

1/4 teaspoon lemon zest

3/4 teaspoon lemon juice

2 teaspoons minced fresh tarragon

salt & pepper

Slice eggs in half lengthwise.  Remove yolks and press through a sieve or mash with a fork.  Stir in remaining ingredients and salt and pepper to taste.  Spoon or pipe filling into egg halves.  Cover and refrigerate until served.

WINSTON’S CRAB DIP

1 cup mayonnaise

6 ounces cream cheese

6 tablespoons sour cream

1 tablespoon prepared horseradish

1 teaspoon lemon juice

1/4 cup grated Parmesan cheese

1/4 teaspoon white pepper

1 1/2 teaspoons hot sauce

1 1/2 teaspoons Worcestershire sauce

1 1/2 pounds crab meat, picked over to remove shell

Preheat oven to 350 degrees. In a large bowl, combine mayonnaise, cream cheese, sour cream, horseradish, lemon juice, Parmesan, pepper, hot sauce and Worcestershire sauce. In a food processor (or by hand) thoroughly blend all ingredients except crab. Transfer mixture to a mixing bowl, then add crab meat, being careful not to break up the crab meat too finely. Transfer to a small, flat baking dish and bake until browned, about 20 minutes. Serve with slightly toasted slices of French bread, or even crackers.

Warm Olive Medley

2 oranges

salt

1 fennel bulb

3/4 cup extra-virgin olive oil

4 cloves garlic

1/8 teaspoon crushed red pepper flakes

12 ounces mixed olives – drained

Remove orange peel in long strips with a vegetable peeler.  Be sure to scrape off any of the remaining bitter tasting white pith from the strips by scraping with a knife.  Cut the fennel bulb into length-wise slices and cook in boiling, salted water for 2-3 minutes; remove and drain.  Thinly slice the garlic.  Warm the olive oil in a large saucepan; add the orange peel, fennel, garlic and red pepper flakes and heat for about 1 minute.  Reduce heat to warm and add the drained olives to the saucepan of olive oil; continue to heat for 5 minutes.  Remove from heat and allow to sit for several hours.  Remove and discard the orange peel after marinating.  To serve, warm the olives; remove with a slotted spoon and serve in a bowl with 2 tablespoons of the olive oil mixture poured over them.

SAVORY BAR NUTS

1 1/4 pounds unsalted mixed nuts – your choice of peanuts,

      cashews, Brazil nuts, hazelnuts, walnuts, pecans, and almonds

1 tablespoon coarsely chopped fresh rosemary

1/2 teaspoon cayenne

2 teaspoons dark brown sugar

2 teaspoons kosher salt

1 tablespoon butter, melted

Preheat oven to 350 degrees.  In a large bowl, combine nuts and rosemary, cayenne, dark brown sugar, salt, and melted butter.  Toss to coat.  Spread nuts on a large baking sheet and bake for 10 minutes.  Serve warm, or at room temperature.

GOOD OL’ PIMENTO CHEESE

1 pound sharp cheddar cheese

1 large jar (4 ounces) chopped pimento

1 cup Hellman’s mayonnaise

1 tablespoon sugar - optional

Grate cheese; add chopped pimento and enough mayonnaise to blend until mixture is creamy.  Serve with celery sticks, crackers, or as a sandwich spread.

PICKLED SHRIMP

2 quarts water

2 1/2 pounds unpeeled fresh medium to large shrimp

3 medium onions, sliced

freshly ground pepper

whole peppercorns

3 bay leaves

3 sprigs fresh thyme

3 whole cloves garlic, peeled

1 cup cider vinegar

1 tablespoon fresh lemon juice

Bring the water to a boil in a large saucepan. Add the shrimp and cook until just pink, about 4 or 5 minutes. Immediately drain and rinse in cold water to prevent further cooking. Peel the shrimp, except the tail and remove dark vein. In a large 1 1/2 - 2 quart glass jar with a lid, layer shrimp and onions and top each layer with ground black pepper, peppercorns, bay leaf, thyme, and a clove of garlic. Keep layering until jar is about 2/3 full. Pour vinegar and lemon juice over layers until jar is almost full, but leaving some space at the top, so you can gently shake jar to mix ingredients. Seal jar tightly and chill for 2-3 few days before serving.  Pickled shrimp will keep up to 2 weeks. Turn jar upside down every day to mix ingredients. Serve chilled as an appetizer.

LA BREA TAR PIT CHICKEN WINGS

– from Best American Recipes 2005-2006 by Fran McCullough and Molly Stevens

4 lbs. chicken wings, split at the joint and wing tips discarded – or drumettes

1 c. soy Kikkoman sauce

1/2 c. dry red wine

1/2 c. plus 1 tbsp. sugar

1/4 tsp. ground ginger

Place a rack in the center of the oven and preheat to 400 degrees.  Arrange the wings in a single layer in a large roasting pan.  Combine the remaining ingredients in a small saucepan and stir over medium-low heat until the sugar is dissolved.  Pour evenly over the wings.  Bake for 45 minutes.  Turn the wings over and bake until the sauce is thick and sticky, 1 hour more or a little longer.  Serve hot with plenty of napkins.

GRILLED FETA WITH HERBS

3/4-in. thick slab feta cheese

pinch of crushed red pepper flakes

pinch of dried oregano

1 1/2 to 2 tbsp. extra virgin olive oil

crusty bead slices or toasted pita chips

2 or 3 lemon wedges

Put a block of feta cheese on a sheet of heavy-duty foil.  Sprinkle evenly with red pepper flakes and oregano. Drizzle with about a tablespoon of olive oil.  Wrap the feta in the foil, put the package in a small baking dish or aluminum pan, and bake on outdoor grill until softened but not mushy, about 10 minutes.  Unwrap the foil at the table and drizzle with a little more olive oil, if desired.  Serve with some grilled bread slices or pita chips and lemon wedges to squeeze on top, along with simple grilled chicken or fish.

CHEESE WAFERS

2 sticks (1/2 pound) butter

2 cups grated sharp cheddar cheese

Mix above with hands and add:

2 cups flour

1 dash hot sauce

Mix above with hands and add:

1 cup crushed Rice Krispies

Preheat oven to 350 degrees.  Roll mixed dough into balls about the size of large marbles and flatten with a fork on ungreased baking sheets.  Bake for 15-20 minutes until just brown on edges.  Cool and remove from baking sheet.  Store in airtight container until ready to serve.  Can be frozen in airtight container for later use.  Great served with cocktails or to accompany soup or salads.  Makes 3 dozen.

CAROLINA CRAB CAKES

1 pound fresh crabmeat

8 crackers, finely crushed

1/2 cup mayonnaise

1 large egg, slightly beaten

1 tablespoon red pepper, minced

1 tablespoon fresh parsley, minced

1 tablespoon fresh chives, minced

1 1/2 teaspoons Old Bay seasoning

1/2 teaspoon dry mustard

1/8 teaspoon pepper

1/2 teaspoon Worcestershire sauce

1/2 teaspoon lemon juice

dash of hot pepper sauce

2 tablespoons butter

2 tablespoons olive oil

Mix all ingredients lightly, except butter and olive oil, until blended.  Shape into patties.  I place a spoon of crab mixture in the center of a piece of plastic wrap and bring the corners together and twist the crab mixture into a ball.  Then I gently flatten the ball, inside the plastic wrap, into a patty.  Remove from plastic wrap and place the crab cake on a plate or tray lined with wax paper; repeat until all the crab mixture is used. Cover and refrigerate for an hour.  Melt the butter and oil in a large frying pan.  Sauté the crab cakes until golden brown on one side – about 3-4 minutes – turn and continue to sauté another 3 minutes.  Don’t crowd the crab cakes or they will not cook properly.  Remove and drain on paper towels, repeating until all crab cakes are cooked.  Serve with lemon wedges or your choice of sauces.  Makes 6 main course or 12 appetizer crab cakes. 

BOURSIN

4 ounces unsalted butter, softened

8 ounces cream cheese OR goat cheese, softened

1 clove garlic, mashed to a paste with a bit of salt

1/2 teaspoon dried oregano

1/8 teaspoon dried thyme

1/8 teaspoon dried marjoram

1/8 teaspoon dried dill

1/8 teaspoon dried basil

1/4 teaspoon freshly ground black pepper

Mix ingredients together with mixer, food processor (pulse) or by hand with fork. Spoon into a small bowl; cover tightly and refrigerate. Bring to room temperature and serve with crackers and sliced fresh fruit.

Makes a cute gift basket with crackers and a small spreader.

HUMMUS

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A deliciously light hummus with sour cream or yogurt plus lemon juice for a bright flavor balance. For a little more depth of flavor, feel free to adjust the proportions and make additions to suit your own tastes. So easy!

1 can (15 0z.) garbanzo beans (chickpeas) rinsed and drained

2 tablespoons sour cream or plain yogurt

2 tablespoons fresh lemon juice

2 tablespoon good extra virgin olive oil

1 tablespoon tahini

2 teaspoons minced garlic

½ teaspoon ground cumin

½ teaspoon toasted sesame oil

1-2 tablespoons water, if needed

Place all ingredients (except water) into a food processor. Pulse several times to chop garbanzos and mix ingredients and then process for several minutes for desired creamy texture. Stop processing a couple of times to scrape sides of bowl, as necessary. If mixture is too thick, drizzle in a little of the extra water, while continuing to process. Feel free to vary the proportions to accent your favorite flavor ingredients. Makes about 2 cups.

Dipping:

Serve with raw vegetables, grilled or toasted pita chips or my favorite -- Olive Oil & Rosemary Triscuits

Meal:

Spread a generous amount of hummus with back of spoon to cover a plate, top with sautéed or roasted vegetables.  Serve with grilled pita bread wedges. I use luncheon-size plates for individual servings.

Sandwich or Snack:

Spread a tortilla, flat pita or some other kind of wrap with a generous amount of hummus and then add your choice of meats and/or chopped vegetables, either fresh or cooked -- fold to eat and enjoy.

BLACK BEAN AND AVOCADO DIP

1 package Good Seasons Italian dressing mix

¼ cup white wine vinegar

¼ cup light olive oil

2 tomatoes, chopped (I used 2 medium tomatoes)

¼ cup red onion, diced (I used ¾ cup)

1 can black beans drained and rinsed

1 can Mexicorn, drained (optional – good with or without)

2 avocados, diced and added just before serving (I used 4 small Haas avocados)

tortilla chips (I like Scoops)

In a medium size bowl, mix olive oil, vinegar and dressing mix. Add the tomatoes, red onion beans and corn to the dressing mixture bowl. Cover and place the bowl in the refrigerator for a couple of hours to allow flavors to blend. Dice and add avocados just before serving with tortilla chips. Note: I added the avocados when I made the dip, pressed plastic wrap over the dip and sealed it against the inside edge of the bowl and placed it in the refrigerator to marinate for a couple of hours. Looked fine (avocados still respectably green and delicious steeped the oil and vinegar marinade. Makes enough to serve 12 or more people.

CHARLIE'S ANTIPASTO

18 oz. marinated artichoke hearts, with liquid

12 oz. roasted red bell peppers, drained and sliced 
15 oz. kalamata, black or other olives, drained and halved
1 pound smoked provolone cheese, cut into small cubes
1/3 cup good olive oil 
1/2 cup balsamic vinegar 
1/2 teaspoon dried oregano 
1 clove garlic, finely chopped 
1 pinch salt and pepper to taste 
8 fresh basil leaves, cut into sliced into thin strips

Drain liquid from artichoke hearts into a large container with a tight sealing lid. Chop the artichoke hearts into smaller pieces and add to the liquid. Add the bell peppers, olives, and provolone cheese. In another bowl, whisk together the olive oil, balsamic vinegar, oregano, garlic, salt and pepper. Pour the dressing mixture over the ingredients in the container. Seal the lid, and refrigerate for several hours, shaking it periodically. Before serving, allow the mixture to come to room temperature, sprinkle the cut basil on top and serve with a knife to spread on crostini or toasted baguette slices.

TURKEY FEATHER APPETIZERS

1 cantaloupe (body)
1 red pepper (feet and snood)
1 yellow pepper (head)
1 orange pepper (wings)
2 raisins (eyes)
red seedless grapes (skewers*)
cheese cubes (skewers*)
toothpicks
short bamboo skewers

Wash and dry the cantaloupe, peppers and grapes. Cut a small slice on the bottom of the cantaloupe. Place the cut side down on a serving plate or tray. Wash the peppers and grapes. Cut each of the peppers into the turkey parts and cut the remaining pieces to use for the skewers. Secure each of the turkey parts to the cantaloupe with toothpicks or skewers. Use raisins secured with toothpicks for eyes. Thread red grapes, cheese cubes and pepper pieces onto skewers. Cover and refrigerate skewers and assembled turkey body separately until ready to serve. Place fruit, pepper and cheese skewers around back of cantaloupe for feathers just before serving.
*Note: choose tidbits of food for skewers based on what your guests would like - grapes, cheese, marshmallows, cantaloupe, celery, grape tomatoes, apples, cantaloupe, pineapple, etc. Remember that some cut fruits may need to be dipped in a lemon juice and water mixture to prevent browning.

CAPRESE SALAD - FOR SUMMER ONLY!

the absolute freshest red, ripe and juicy homegrown tomatoes
fresh mozzarella - don't even make the salad, if you can't get it
fresh leaves of basil
good quality extra virgin olive oil
good quality balsamic vinegar (optional)
sea salt or kosher salt
freshly ground black pepper
capers - optional


Slice the tomatoes and mozzarella, alternate the slices around a large platter, placing a basil leaf for each pair of tomato and basil slices. Drizzle with olive oil and balsamic vinegar. Sprinkle with sea salt and freshly ground pepper. Toss on a few capers, if desired and serve at room temperature.

CHICKEN SALAD ON GRILLED POLENTA APPETIZERS

boneless chicken breasts
Lawry's seasoned salt
2 shallots, finely chopped
2 teaspoons Herbes de Provence
mayonnaise
salt and pepper to taste
1 tube refrigerated polenta
olive oil
sriracha hot chile sauce

Preheat oven to 350 degrees.

Sprinkle boneless chicken breasts on both sides with Lawry's Seasoned Salt and lay on a baking sheet. Place baking sheet with chicken breasts into oven and bake until just cooked all the way through - internal thermometer should read 165 degrees. Remove from oven and cool. Finely chop chicken breasts or chop on pulse in food processor.

In a small bowl, combine chopped chicken breasts, Herbes de Provence, mayonnaise and salt and pepper to taste. Add enough mayonnaise to moisten mixture well, but do not use too much or it will be runny. Taste for seasoning and add salt, pepper and more Herbes de Provence, if desired.

Slice polenta into 1/4" rounds. Grill for about 8 - 10 minutes, or until black grill marks begin to show on each side and rounds are slightly crispy. Polenta rounds can also be broiled in oven until lightly browned and slightly crispy. Remove from grill or oven and cool for a few minutes.

Top each polenta round with a spoonful of chicken salad and garnish with a drop of chile sauce and serve.

EMILY’S BEST EVER TORTILLA ROLL-UPS

2 8-ounce blocks cream cheese

1 package Hidden Valley Fiesta Ranch Mix

1/2 small can of chopped black olives

1/2 small can of chopped green chiles

1 tablespoon chopped pimentos

pinch of chopped garlic (probably 1/2 to 1 clove)

dash of ground cayenne pepper (more if you like the heat)

2 packages large tortillas ( I use the Mission Spinach Tortillas and Sun Dried Tomato Tortillas—The Jalapeno ones are good too.)

I usually use about a spatula full of the mixture for each tortilla. Spread it over the whole tortilla and roll it up. Slice the rolled tortilla into ½ to ¾ inch slices and serve. These are great to make the day before, just keep them in an airtight container or ziploc, remove and cut when ready to serve!

JADEN'S ASIAN CRAB CAKES

(adapted from Jaden Hare at thesteamykitchen.com)


2 eggs

1 lb. good quality crabmeat

1 tomato, finely diced

1 green onion, finely minced

1 tsp. grated fresh ginger

generous pinch of salt

freshly ground black pepper to taste

2 tsp. fish sauce

1 tsp. freshly squeezed limejuice

1 – 3 tsp Sriricha chilli sauce

¼ c.  plus 1 c. panko breadcrumbs

2 tbsp. high-heat cooking oil

1 tomato, finely diced, for garnish

1 green onion, thinly sliced for garnish 

Sriracha Mayo

1 tbsp. Sriracha chilli sauce

1 tsp. freshly squeezed limejuice

½ c. mayonnaise 

1.   In a large bowl, beat the eggs. Add the crabmeat, tomato, green onion, ginger, salt, black    pepper, fish sauce, lime juice, chilli sauce and ¼ c. of the panko breadcrumbs. Mix gently.
2.   With your hands, gently form 8 equal-sized crab cakes. Do not squeeze too hard. It’s easier if you form the crab cakes on a clean, flat surface and pat gently to form the cake.
3.   Set a frying pan over medium-high heat. When it is very hot, add the cooking oil and swirl to coat.
4.   On a plate, spread out the remaining 1 cup of panko breadcrumbs. Using a small spatula, gently lift one of the crab cakes and set it on top of the breadcrumbs. Spoon some of the breadcrumbs on top of the cake and press gently to adhere. Immediately transfer the crab cake to the frying pan and bread the remaining crab cakes, each time transferring to the frying pan after breading. Sauté the crab cakes for 2 minutes on each side, until golden brown.
5.   Prepare the Sriracha Mayo by combining the Sriracha, limejuice and mayonnaise in a small bowl. Stir well to blend. Top each crab cake with some of the Sriracha Mayo and top with diced tomato and thinly sliced green onion. Serves 4.

BUFFALO HOT WING DIP

1 8-oz. pkg. cream cheese
2 c. shredded cooked chicken breast (supermarket rotisserie chicken is perfect!)
1/4 c. Frank's hot sauce
1/2 c. ranch dressing
1/2 c. shredded cheddar cheese
1/2 c. celery, finely diced (optional) 

In a pan on top of the stove, melt cream cheese over medium -- watch it closely! Remove from heat and stir in shredded chicken. Pour in hot sauce, ranch dressing and cheese and stir to blend completely. Pour into a casserole dish. Bake at 325 degrees until lightly browned on top. Remove from oven and sprinkle diced celery over top of casserole. Serve with Fritos Scoops, tortilla chips or Ritz crackers. Makes 1 medium casserole dish. Recipe can be doubled.

Note: Make this recipe lighter by using low-fat cream cheese, fat-free ranch dressing, low-fat cheddar cheese and serve it with 2-inch celery chunks for dipping.