Gail South

​​​​​​​Parmesan Cookies
Preheat oven to 350 with racks in upper and lower thirds. Line 2 rimmed baking sheets with Silpat or parchment. Mix all ingredients in stand mixer and beat until stiff dough forms. Divide into 3 pieces and roll each into a 9" log, about 1 1/2 inched in diameter. Wrap each tightly in plastic wrap and refrigerate at least an hour or freeze. Slice logs into 1/3" thick logs and arranged on pan, about 2" apart. Bake 15-18 min until they turn golden brown around the edges, shifting and rotating pans halfway through baking. Cool 10 min and transfer to racks for cooling.
Butter     2 sticks unsalted, at room temp
Cheese     2 c finely grated Parmigiano-Reggiano
Flour     1 3/4 c

Party Mix

In bacon grease and butter, sauté remaining ingredients. Bake 1 hr at 225, stirring every 10 min. Drain well. Optional: season w taco mix or add grated cheese 15 min before done

Cereal    6c

Pretzels  2c, small

Nuts  1c salted

Celery Salt  0.5tsp

Garlic Salt  0.5tsp

Worcestershire Sauce  1T

Bacon Fat  0.5c

Butter   0.25c 

Party Roll-ups

Mix cream cheese spread and feta cheese until well blended. Spread evenly onto tortillas; top evenly w salmon and spinach. Roll up tightly; wrap individually in plastic wrap. Refrigerate 2 hours or overnight. Remove plastic wrap just before serving. Cut each roll-up crosswise into 12 pieces. Arrange on serving plate.

Cheese, Feta 4 oz crumbled

Cream Cheese 8 oz Chive & Onion Spread

Salmon 8 oz smoked

Spinach 1 c baby leaves

Tortillas 8 flavored 

Pate de Foie de Porc

Place all ingredients except salt pork in large mixing bowl . Beat or blend until smooth. Slice salt pork thin and use to cover bottom and sides of mold. Fill w/ pork mix. Cover w/ heavy foil. Place in large pan half filled w water. Bake for 2 hrs at 350. Cool, uncovered 30 min. Refrigerate until cold, then recover. Put a weight on pate. Refrig at least 12 hours. Serve on slices of French bread.

Pork Liver  2.5lb, ground

Pork  3.5lb, ground

Onion  2 minced

Garlic  2 cloves, crushed

Thyme  1tsp

Salt  1.25T

Pepper 2 tsp

Brandy  0.5c

Egg   4

Flour  0.5c

Salt Pork   1 lb  

Peach-Gorgonzola Phyllo Cups

Preheat oven to 375. Place shells on baking sheet. Combine cheese and bacon. Fill each shell w about 1/2 tsp each jam and about 1 tsp cheese mix. Bake 7-8 min or until cheese begins to soften. Meanwhile, chop peaches and almonds. Remove shells from oven; top evenly w peaches and sprinkle w nuts.

Athens Mini Filo shells   2   1.9 oz boxes

Gorgonzola cheese   1/2 c crumbled

Bacon   1/2 c cooked, crumbled

Peach jam   1/2 c

Frozen peaches  1 c chopped

Almonds   1/4 c chopped

Peanuts, Peppy

Grease a jelly roll pan with peanut oil. Beat egg whites until foamy. Fold in hot pepper sauce, garlic powder, paprika, and seasoned salt. Add peanuts, stir to coat evenly. Spread in pan. Bake at 250 for 45 minutes. Remove from oven. Break up any large pieces. Store in airtight container. Makes 1 pound

Peanut Oil   1T

Egg White   1

Garlic Powder   0.5tsp 

Hot pepper sauce   1 tsp 

Paprika   0.5tsp

Nuts, Peanuts  1 lb

Pears, Peppered w Blue Cheese & Fried Sage

Halve pears lengthwise and core. Cut pears lengthwise into 1/4" slices and sprinkle on both side w pepper. In large non-stick skillet heat 1T butter over moderately high heat until foam subsides and sauté half of pear slices on both sides until golden brown, about 3 min total. Transfer to plate and drizzle w half lemon juice. Repeat. Divide among 4 plates. Sprinkle w blue cheese and serve w fried sage leaves (see How To section)

Pears  2 firm-ripe Bosc

Pepper  1T coarse black

Butter  2T unsalted

Lemon Juice, Fresh   1T

Cheese, Blue   0.5c crumbled

Pecans--Savory Meringue Baked

Preheat oven to 325. Butter a shallow 10x15 inch jelly roll pan. Beat egg whites until stiff. Mix spices and salt into sugar. Keeping the beater running, add sugar mix, 1T at a time. Fold in melted butter and nuts. Spread in prepared pan and bake 15 min. Remove pan from oven. Using a spatula, carefully flip mix one small section at a time. When all the pecans have been turned, return pan to oven and bake an additional 15 min. Watch carefully and do not allow to burn. Cool on paper towels. These are great in a green salad. 

Sugar    0.33 c

Nutmeg 0.75 tsp

Cumin 0.75 tsp

Pepper 0.75 tsp

Cayenne Pepper 0.75 tsp

Salt 1 tsp Kosher

Egg White 2 

Nuts, Pecans 1 lb 

Butter     1/2 lb

Peppers, Silky Sautéed

Wash peppers, quarter them lengthwise, and remove and discard seeds and membranes. Place in very large skillet and toss w 1/2 c vinegar and salt. Cover and cook over low flame until soft and tender (25 min) adjusting heat so peppers cook slowly. By the end of cooking time, most of the liquid will have evaporated. Do not increase heat or peppers will scorch. Transfer peppers to large platter. Return skillet to heat, increase to medium, and deglaze pan w final 3 T of vinegar, sing spatula to remove any flavorful bits. Add oil and heat just until warmed through, less than 1 min. Pour liquid over peppers, toss, and taste for seasoning. Cool at least 30 min.

Peppers, Red   6  about 2 lb

Vinegar  0.5c +3T red wine or balsamic

Salt   1 tsp sea

Olive Oil   0.25c EV

Peppers, Stuffed

Heat oven to 375.Mix all ingredients except peppers. Split peppers don the center and dispose of seeds and ribs. Rub w oil. Stuff peppers, pressing cheese mix down. Roast until peppers have softened and cheese has just started to bubble, abut 15 min. Broil 2-3 min til golden.

Peppers     12, sweet or jalapeno, halved

Cheddar Cheese     1/4 bl shredded
Cream Cheese     1/4 lb
Sour Cream     2 T
Cilantro     3 T leaves, choped fine
S & P
Olive Oil     2T

Pepper (Sweet) Tapinade

Coarsely chop peppers and place in food processor w garlic and almonds. Process until smooth. Add olive oil, lemon juice, salt and pepper and process until combined. Scrape into a fine mesh sieve and drain well. Stir in parsley. Makes about 2/3 c.

Peppers, Red  2 roasted, 1 stemmed, cored, etc. (all sweet)

Garlic   3 cloves,  chopped

Nuts, Almonds   2  tsp ground

Olive Oil   0.5tsp

Lemon Juice, Fresh   2 tsp

Salt   1tsp

Pepper

Parsley   2 tsp Italian, chopped

Pesto Pinwheels

Thaw pastry 20 min. Unfold and roll on lightly floured surface to 14 x 11 rectangle. Spread evenly w pesto and sprinkle w Parmesan. Starting at long edge, roll up pastry like a jelly roll. Cut crosswise in 3/8 in slices. Place on lightly greased baking sheet and brush w egg mix. Bake at 400 for 8-10 min or till golden brown. Transfer to wire rack and serve while warm (35 pinwheels)

Puff Pastry  1 sheet

Pesto Sauce   0.33c

Cheese, Parmesan   0.5c

Egg   1beaten w 1Tsp water

​​Porcini-and-Pecan Pâté

​Put the pecans in a bowl and cover with cold water. Let stand for 1 hour. Meanwhile, in a small heatproof bowl, cover the porcini with the boiling water and let stand until softened, about 15 minutes. Rub the porcini to remove grit; transfer them to a small bowl. Reserve the soaking liquid. Cut the Portobello caps in half and, with a sharp paring knife, trim off the dark gills on the underside of each one. Slice the caps into 1/4-inch-thick pieces. In a bowl, whisk together the tamari, olive oil, nutritional yeast, lemon juice, rosemary and miso. Add the sliced portobellos and toss to coat thoroughly. Let stand for 15 minutes, tossing occasionally. In a small saucepan, combine the soaked porcini and sun-dried tomatoes. Slowly pour in the porcini soaking liquid, stopping before you reach the grit at the bottom. Bring the liquid to a boil, cover and simmer over low heat until the tomatoes are tender, about 4 minutes. Drain the pecans and transfer them to a food processor. With a slotted spoon, transfer the marinated portobellos, porcini and tomatoes to the processor; puree to a coarse paste, adding about 1/4 cup of the porcini cooking liquid. Add a little more of the porcini liquid if the mixture is too thick. Season lightly with salt. Transfer the pâté to a crock and serve with toasted baguette rounds. The pâté can be refrigerated for up to 2 days. Serve lightly chilled or at room temperature.

1 cup pecans
1/2 cup dried porcini mushrooms
1 cup boiling water
1/2 pound portobello mushrooms, stemmed
2 tablespoons tamari (gluten-free soy sauce)
2 tablespoons extra-virgin olive oil
1/2 tablespoon nutritional yeast (see Note)
1/2 tablespoon fresh lemon juice
1 teaspoon chopped rosemary
1 teaspoon light miso
2 dry-packed sun-dried tomato halves
Salt
Toasted baguette slices, for serving

Portobello Caviar

Working in batches, coarsely grind the portobellos in a food processor. In a very large skillet over medium high, heat the oil. Add shallots and garlic and cook, stirring, until softened, 1 to 2 min. Add mushrooms, reduce heat to medium and cook, stirring occasionally, until all liquid is evaporated, about 30 min. Raise heat to high, add vinegar, and cook, stirring, until vinegar has evaporated. Remove from heat. Season w salt and pepper. Garnish w parsley and serve warm or at room temp w bread or crackers. (2 c) (Will keep in refrigerator overnight)

Mushrooms   1.5lb portobellos, trimmed

Olive Oil   2T

Shallot   1.5 minced

Garlic   2cloves, minced

Vinegar   1T sherry

Potato Bites

Preheat oven to 400. Grease 36 tiny muffin cups. In large bowl, whisk together eggs, oil, meal, salt and baking powder. Add onion. Working quickly, in 2 batches, peel and quarter potatoes and chop finely in food processor. Add to egg mix and stir until coated well. Working quickly, spoon a rounded T of mix into each muffin cup and bake in upper and lower thirds of oven, switching position of pans halfway through until golden, about 30 min.

Egg   2 large

Vegetable Oil   0.25c

Matzo Meal   3T

Salt   1tsp

Baking Powder  0.5tsp

Onion   1small, grated

Potato   1.25lb yellow (Yukon Gold)

Puff Pastries (Burikitas)
​This recipe is wonderfully flexible. For the filling, in place of feta, you could swap in Gouda, Swiss, cheddar or any hard cheese you’d like. Feel free to replace some or all of the cream cheese and sour cream with ricotta or cottage cheese. Burikitas can be assembled ahead of time and frozen. You can also bake them and then freeze; to reheat, thaw on the counter, then heat in a 400-degree oven.
Thaw pastry sheets one hour at room temp, or as package directs. In a large bowl, mix cream cheese, feta, sour cream, flour and 1 egg. It can be chunky. If the filling feels dry, add a little bit of milk. In a small bowl, beat remaining egg. On a lightly floured surface, roll out dough to about 3 millimeters thick. Use a biscuit cutter or the rim of a glass to cut out circles 3-4 inches. Re-roll scraps and repeat. The dough may get sticky as it warms up. To prevent sticking, dust the work surface and rolling pin with flour. Pipe or spoon about 1 heaping teaspoon filling into center of each circle. Form a half-moon shape and press edges down lightly with a fork. Place burikitas on parchment-lined baking sheets. Brush each pastry with beaten egg and sprinkle with sesame seeds. Refrigerate burikitas 1 hour before baking.
Preheat oven to 400 degrees. Bake burikitas until light golden, 18-20 minutes. Serve warm or at room temperature.

Puff pastry, frozen 2 sheets

4½ ounces (125 grams) cream cheese, softened
8 ounces (225 grams) feta cheese, crumbled
4 ounces (100 grams) sour cream
¼ cup (30 grams) all-purpose flour
2 large eggs
Milk, as needed
Sesame seeds, for sprinkling

Pumpkin seeds, Zippy toasted 

Mix all ingredients and put in jelly roll pan. Toast in moderate oven (375), stirring every 5 min, 15 min or until toasted.

Pumpkin Seeds 14oz can, or use fresh

Worcestershire Sauce2T

Butter   2T

Cheese, Parmesan   2T

Salt

Radishes w Tarragon Beurre Blanc

Serve Beurre Blanc and salt in small individual dishes for dipping. Cook shallot in 1T butter in small heavy saucepan over moderately low heat, stirring, until softened. Add wine and boil until liquid is reduced to 1/4 c. Reduce heat to low and whisk in remaining 5T butter, 1 piece at a time, lifting pan occasionally to cool mix and add each piece of butter before previous one has completely melted. Whisk in juice, tarragon and salt and pepper to taste.

Shallot   0.25c minced

Butter   6T unsalted

Wine, White   0.5c dry

Lemon Juice, Fresh   1tsp

Tarragon   2 tsp fresh, chopped

Radishes   30 w tops

Salt Kosher

Radishes w/ Chive Butter  Makes 36 

Combine butter, cream cheese, chives, zest, Tabasco, and salt to taste. Transfer to pastry bag w star tip. Halve radishes and place flat parsley leaf on each. Pipe butter on top (or use two spoons if bag bursts).

Butter   6T

Cream Cheese   2T

Lemon Zest   0.25 tsp

Chives   1T

Hot Sauce   to taste

Radishes 18 (about 2 bunches)

Parsley 36  fresh, flat leafed leaves

Ranch Cheese Ball

Mix salad dressing w/ mayo & milk. Shred cheese and let stand 1 hr. Mix with dressing and room temp cream cheese using electric mixer. Cover and freeze 30 min. Shape into ball and roll in sliced, toasted almonds.

Salad Dressing Ranch    Dry 1pkg

Mayonnaise   0.5c

Milk   0.5c

Cream Cheese   6oz

Cheese, Cheddar   8oz, shredded

Nuts, Almonds, sliced5oz, toasted

Ranch Spinach Dip

Combine ingredients. Chill at least 1 hr. Serve in hollowed out round loaf of bread.

Salad Dressing, Ranch, Dry   1pkg

Sour Cream   2c

Spinach 1  10 oz, pkg. frozen, cooked & drained

Onion   0.25c

Basil   0.75tsp

Oregano   0.5tsp           

Ricotta Mushroom Crocks

Preheat broiler. Spread ricotta among four ramekins. Slide under broiler and cook until cheese browns on top and heats through, about 10 min. Meanwhile, in large sauté pan over medium heat, sauté smashed garlic in olive oil until garlic starts to brown, about 2 min. Remove garlic from pan and discard. Immediately add mushrooms to hot oil, season w s&p, and cook until lust browned, about 30 seconds. Add a tablespoon of water and sauté mushrooms until water evaporates and mushrooms are tender, about 4 min. Turn off heat and leave pan on burner to keep mushrooms warms. While mushrooms sauté, make brown butter vinaigrette. Melt butter in small pan over low heat until it turns a deep brown, about 3 min. Remove from heat and strain. Let cool slightly. Add balsamic vinegar and season w s&p. Toast rounds of bread. Rub w cut side of garlic. Spoon mushrooms over ricotta, top with toast round and pour spoonfuls of warm butter vinaigrette over.

Ricotta                    1 lb. fresh, full-fat

Garlic                      3 cloves, smashed, plus 1 halved

Olive Oil                  ¼ cup

Mushrooms             1 lb shitake, stemmed and quartered

Butter                     1 stick, unsalted

Vinegar                   2 T balsamic

Bread                     Whole grain, 4 slices cut in rounds to fit ramekins  

Risotto Cakes w Mushrooms & Pancetta                                                                          

Put the stock in a medium saucepan and bring to a simmer. In another medium saucepan, heat 1 tablespoon of the butter over moderately low heat. Add the shallot. Cook, stirring occasionally, until translucent, about 3 minutes. Add the rice. Stir until the rice begins to turn opaque, about 2 minutes. Add about 1/2 cup of the simmering stock and 1 teaspoon of the salt and cook, stirring constantly, until the stock has been completely absorbed. The rice and stock should bubble gently; adjust the heat as needed. Continue cooking the rice, adding the stock 1/2 cup at a time, allowing the rice to completely absorb the stock before adding the next batch. Cook the rice in this way until tender, about 25 minutes in all. You may not need to use all of the stock. Stir in the wine and simmer 1 minute. Stir the Parmesan and 1/8 teaspoon pepper into the rice. Transfer to a shallow dish and let cool. Cover and refrigerate for at least 4 hours. Divide the rice into six portions. With your hands, shape each portion into a cake, about 3 inches in diameter and 3/4 inch high. Heat the oven to 375°. Spread the pancetta on a baking sheet and bake until crisp, stirring once, about 15 minutes. If using shiitakes, remove the stems. Slice all the mushrooms. In a medium frying pan, heat 2 tablespoons of the butter over moderate heat. Add the sliced mushrooms and cook, stirring occasionally, until they begin to brown, about 5 minutes. Add the garlic, the remaining 1/2 teaspoon salt and a pinch of pepper and cook 1 minute longer. Stir in the tomato and cover to keep warm. In a large nonstick frying pan, heat the oil with the remaining 1 tablespoon butter over moderately high heat. Add the risotto cakes and cook until brown on both sides and hot in the center, about 3 minutes in all. You may need to cook the cakes in two batches.
Divide the mushrooms among six plates. Top each pile of mushrooms with a risotto cake and sprinkle with the pancetta.

2 1/2 to 3 cups chicken stock or canned low-sodium chicken broth
4 tablespoons butter
1 shallot, chopped fine
1 cup arborio rice
1 1/2 teaspoons salt
2 tablespoons dry white wine
1/4 cup grated Parmesan cheese
Fresh-ground black pepper
6 slices pancetta (about 4 ounces), cut into thin slices
1 pound mixed wild mushrooms, such as shiitake, porcini, and cremini
2 cloves garlic, minced
1 tomato, peeled, seeded and diced
1 tablespoon cooking oil

Rollups

Sauté diced onion & mushrooms in 1T butter. In lg bowl, blend cream cheese, sour cream and Worchester to taste. Add sautéed mix. Spread on bread slices (number varies) which have been trimmed and flattened with rolling pin. Roll up and cut in quarters. Dip each in 1/2 lb melted butter. Place on cookie sheet and freeze. (Can be stored in baggies). Bake at 425 for 20 min or until golden. 40-50 appetizers.

Onion   1large, diced

Butter   2T

Cream Cheese   8oz

Sour Cream   1T

Worcestershire Sauce   to taste

Bread slices, trimmed & flattened w/ rolling pin

Butter   0.5lb

Mushrooms   0.5lb, sliced

Rosemary Walnuts

Preheat oven to 350. In large baking pan, melt butter in oven and combine with rosemary, salt and cayenne. Toss w walnuts until combined well and spread evenly. Bake 10 min and serve warm. 

Rumaki

To make marinade: Mix soy sauce, curry, ginger, cinnamon, sherry, and garlic. For picks: Slice livers in half and chestnuts in thirds. Stick one of each on toothpick. Cut bacon in half lengthwise, then crosswise. Wrap 1 piece around each. Place in marinade at least 2 hrs at room temp. Remove from marinade and broil about 5" from heat.

Onion powder

Chicken Livers   1lb

Water Chestnuts  7oz

Bacon   6slices

Soy Sauce   1c

Curry Powder   1 tsp

Ginger   0.5tsp

Cinnamon   0.5tsp

Wine, Sherry  2T

Garlic1   clove, crushed

Salami Crisps

Put oven racks in upper and lower thirds of oven and preheat to 325. Arrange salami slices in 1 layer on 2 large baking sheets lined w parchment paper. Bake, switching position of sheets halfway through baking, until edges are crisp and beginning to curl, 10-12 min. (They will crisp as they cool)

Salami 0.25 lb Genoa sliced paper-thin and cut into quarters

Salmon Mousse

Soften gelatin in cold water. Add boiling water and stir until gelatin is dissolved. Add mayo, juice, onion, Tabasco, and paprika. Mix well. Blend in food processor w salmon and capers. Allow processor to continue while whipping cream. Fold whipped cream into fish mix. Turn into molds. Chill until set.

Gelatin, Unflavored   1envelope

Water   0.25c cold

Water   0.5c boiling

Mayonnaise   0.5c (or sour cream)

Lemon Juice, Fresh   1T

Onion   1T grated

Hot Sauce   0.5tsp

Paprika   0.25tsp

Salmon   1lb, poached

Capers   1T chopped

Heavy Cream   0.5c

Salmon, Smoked & Avocado Mousse   

Line a 4-c round mold w plastic wrap. Lay about 1/3 of the salmon over the plastic wrap, overlapping each slice slightly and hanging the ends over the edge, to cover the mold. Chop the remaining salmon into 1/2" pieces and set aside. In the bowl of an electric mixer, combine cream cheese and sour cream until creamy and well combined. Add the hot pepper sauce and salt and stir well. In a small saucepan, heat the lemon juice over very low heat. Pour into a small bowl and sprinkle w gelatin, stirring until the gelatin is dissolved. Remove from heat and stir into the cream cheese mix. Fold in the chopped salmon and scallions. Spoon 1/3 of the mousse into the mold, top w a layer of avocado slices, then gently spread w 1/2 salmon roe. Spread 1/3 of the mousse on top and top w remaining avocado and roe. Spread the remaining mousse over the top and fold the overhanging salmon strips over to completely enclose mousse. Cover w plastic wrap and chill until firm, about 3 hours. To unmold, place the mold in a bowl of warm water for 10 seconds. Unwrap the plastic from the bottom of the mold and invert onto a serving plate. Gently shake to release and unwrap completely. Serve w toasted croutons or crackers.

Salmon   8oz thinly sliced smoked

Cream Cheese   8oz softened

Sour Cream   1c

Hot Sauce   1tsp

Salt   0.25tsp

Lemon Juice, Fresh   2T

Gelatin, Unflavored   1tsp

Onions, Green  0.5c minced

Avocado   1 large ripe

Salmon   5oz jar roe

Salmon, Smoked & Cucumber Rolls

Quarter cucumber lengthwise, cutting off and discarding round ends. Stir together cream cheese, chives, horseradish and s&p. Pat cucumber dry. Arrange enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of plastic wrap, then spread w thin layer of cream cheese mix. Wrap coated salmon around cucumber quarter to cover completely, pressing gently to help it adhere. Repeat. Cut rolls crosswise into 3/4" pieces. (Can be assembled, but not sliced, 1 hour ahead)

Cucumber 1 12" seedless

Cream Cheese 4 oz softened

Chives 0.25 c chopped

Horseradish 2 T

Salt 0.25 tsp

Salmon 1 lb smoked, thinly sliced

Smoked Salmon 7-Layer Dip

Line a 6"-diameter ring mold, 6"-diameter cake pan or springform pan, or 16-oz. ramekin with plastic wrap, pressing it along the bottom and up the sides (you can also use a small bowl, but the layers won’t be quite as even). Pulse cream cheese, goat cheese, horseradish, and lemon zest in a food processor until well combined and creamy. Press a third of smoked salmon into an even layer across the bottom of mold. Spread half of cream cheese mixture evenly over salmon, smoothing surface with a rubber spatula. Toss radishes and onion in a small bowl to combine, then scatter over cream cheese mixture and press down lightly into mixture. Top with half of remaining salmon, making an even layer, then scatter capers over. Spread remaining cream cheese mixture over capers and finish with a final layer of the remaining salmon. Cover dip with plastic wrap and chill at least 1 hour to let dip set and flavors meld. Uncover dip and carefully invert onto a plate. Remove ring mold, then carefully peel away plastic. Top with chives and chopped hard-boiled eggs. Serve with endives and bagel chips for spreading over. Do Ahead: Dip can be made 1 day ahead. Keep chilled.

​

7 ounces cream cheese w chives

2 ounces fresh goat cheese
3 tablespoons prepared horseradish
2  teaspoons finely grated lemon zest
1 pound hot-smoked salmon, skin removed, flaked, divided, or 8 oz smoked, sliced
2 large radishes, trimmed, finely chopped
⅓ cup finely chopped red onion
½ cup drained capers, chopped
3 tablespoons finely chopped chives
2 Belgian endives, leaves separated

1 hard-boiled egg, chopped

Bagel chips or pumpernickel bread (for serving)

Salsa, Italian Style

Stir together all ingredients. Chill until ready to serve. (I added 1 chopped avocado and topped with creme fraiche). Delicious on sauteed sea trout

Tomatoes     4 plum, chopped
Onion     1/2 small red, chopped
Olives     12 kalamata chopped

Garlic     2 cloves, minced
Vinegar     1 T balsamic
Olive Oil     1 T
Capers     2 tsp
Salt &pepper
Feta Cheese     1/4 c crumbled

Salsa, Roasted  

Preheat oven to 400. Arrange 2 onion quarters and 2 lb tomatoes in small roasting pan and drizzle w .25 c olive oil. Arrange remaining 1 lb tomatoes in small baking pan and drizzle w remaining oil. Bake both pans in upper and lower thirds of oven, switching position after 45 min, until browned, about 1.5 hrs. Transfer all w slotted spoon to food processor, discarding liquid in pans. Pulse until coarsely chopped. Chop remaining 2 onion quarters and stir together w tomato mix, pepper, cilantro and lime juice. Season w salt and chill covered at least 8 hours. Bring to room temp to serve.

Onion 1medium, quartered

Tomato   3lb, cored

Pepper, Jalapeno  1chopped, w seeds (or serrano)

Cilantro   0.5c, chopped fresh

Lime Juice   2T fresh

Salt  to taste

Olive Oil   0.5c

Sausage Balls

Have sausage and cheese at room temp. Combine all ingredients and mix well (use a blender or food processor). Roll into small balls and bake at 350 for 12-15 min or until lightly browned. Makes 100 balls. Can be frozen.

Sausage  1lb

Cheese, Cheddar  10oz

Paprika  1tsp

Bisquik   3c

​

Shrimp Butter

In a skillet, caramelize onion, garlic cloves and thyme in unsalted butter. Toss in shrimp. Add anchovy fillets, lemon zest, nutmeg, cayenne and celery seed. Cook slowly until golden. Transfer to food processor and puree until smooth. With processor running add softened butter, 1T at a time. Force through fine-mesh strainer. Season with kosher salt and fresh pepper. Restrain if desired. 

Onion    1, chopped
Garlic cloves     2 minced
Thyme     1 sprig fresh

Anchovy fillets     4 chopped
Lemon zest     1/2 tsp
Nutmeg     1/2 tsp
Celery Seeds     pinch
Cayenne     Pinch
Shrimp     1 pound, shell-on
Butter     2 sticks, unsalted, softened plus 1 T for onions

​

Shrimp & Avocado Cocktail   Serves 8

Combine all ingredients in medium bowl. Chill. Divide into 8 martini glasses. Serve w lime wedges and tortilla chips.

Shrimp  1 lb cooked and peeled

Cocktail Sauce 12 oz

Avocado  1  peeled, pitted and cubed

Onion  0.5 small red, chopped

Cilantro  0.25c fresh, chopped

Hot Sauce  0.5tsp (optional)

Shrimp, Pickled

Mix all except shrimp. Cook shrimp. Drain and transfer to marinade. Cover and refrigerate overnight. Served chilled.

Shrimp 1 lb

Onion 1 c thinly sliced

Bay Leaves 4 crushed

Capers 2 oz bottle, drained and chopped

Lemon Juice, Fresh 0.25 c

Vinegar 1 c cider

Olive Oil 0.5 c

Garlic 1 tsp

Salt 1 tsp Kosher

Celery Seeds 1 tsp

Pepper Flakes, Red 1 tsp

Shrimp Puffs  

Beat whites till stiff. Fold in cheese, salt, paprika, pepper and mayo. Pile on round crackers. Top w shrimp and broil until lightly browned.

Egg White  2

Chees   e0.5c, grated

Salt   0.25tsp

Paprika   0.125tsp

Pepper  dash

Mayonnaise  1c

Crackers

Shrimp   small

Shrimp Salsa by Sharon
1lb cooked shrimp cut up
1/4 cup cherry tomatoes chopped
1 small red onion chopped 
1 avocado
1 ear fresh corn (optional)
2 tbsp cilantro 
1/4 cup ketchup
1/4 cup lime juice
Combine all ingredients in serving dish. Serve with Tostitos. 

Shrimp Stuffing

This goes well in Gougeres. Combine all ingredients and use as stuffing or as spread.

Shrimp   0.5lb, cooked and finely chopped

Celery   0.5c chopped

Onions, Green   2T thinly sliced

Parsley   2T minced

Lemon Juice, Fresh   2T

Curry Powder   to taste

Salt/Pepper

Mayonnaise  2T

Spiced Boca Nuts

Combine coconut, sugar, curry, cayenne and salt in large bowl. Whisk egg white in separate bowl 1 minute or until foamy. Stir nuts into egg white. Stir together coated nuts and coconut mix. Spread in single layer on greased jellyroll pan. Bake at 300 for 25-30 min or until golden. Cool in pan on wire rack. Makes 4.5 c.

Coconut   0.5c

Sugar   0.25c

Curry Powder   2tsp

Cayenne Pepper   0.125 tsp

Salt   1tsp

Egg White   1

Nuts   1pound mixed

Starfruit Crisps

Slice starfruit about 1/8" thick. Remove seeds. In small saucepan, make a simple syrup of sugar and water with lemon juice. Bring to a boil. Remove from heat and add sliced starfruit. Soak 15 min. Place on silicon sheet, sprinkle w sea salt and bake at 200 for 2.5 to 3 hours. Immediately place on rack to cool. Cover tightly to store. 

Carambola (Star Fruit )   2-3 greener rather than ripe

Lemon Juice, Fresh   1T

Salt

Sugar   1c

Water   1c  

Stilton & Watercress Pate

Lightly oil a 1.5 qt mold. In food processor puree cream and Stilton 2 min, or until stiff. Add cress (stemmed , washed, and spun dry) and puree until combined well. Transfer to mold and chill until set, covered (4 hrs). Dip mold into warm water 20 sec and invert onto serving plate. Garnish w watercress sprigs and serve w crackers.

Double Cream   10oz

Cheese, Stilton   0.75lb

Watercress1bunch