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Deep Fried Pickles

Prep Time: 25 minutes
Cook Time: 25 minutes
Makes: 24 Pickles

24 dill pickle spears, chilled
Egg wash, recipe follows
Breading, recipe follows
Canola oil, for frying
Ranch dressing, recipe follows

Using only very cold dill pickle spears,
dip pickle into egg wash and
then coat with breading.
Repeat until no pickles remain,
and arrange dipped pickles on a
sheet pan lined with waxed paper.

Chill for at least 30 minutes.

In a deep fryer, heat oil to 375 degrees F.
Alternatively, heat oil in a large,
heavy pot suitable for deep-frying.

Carefully add chilled pickle spears,
in batches, to the hot oil and fry for
about 3 1/2 minutes or until golden.
Remove to a paper
towel-lined plate to drain.

Serve with Ranch Dressing.

Egg Wash:
2 cups milk
2 eggs
Pinch lemon pepper
Pinch dill weed
Pickle juice

2 1/2 cups cornmeal
1 1/2 cups all-purpose flour
1/2 cup lemon pepper
1/2 cup dill weed
4 teaspoons paprika
2 teaspoons garlic salt
Pinch cayenne pepper,
or more to taste

For Egg Wash:
In a baking dish, whisk all ingredients
together, except pickle juice.
Add pickle juice, to taste,
and whisk to combine.

For Breading:
Combine all ingredients
in a baking dish.

Ranch Dressing:
1/2 cup buttermilk
1/2 cup sour cream
3 tablespoons minced parsley leaves
2 tablespoons chopped green onion
1 1/2 tablespoons apple cider vinegar
2 teaspoons freshly ground pepper
1 teaspoon Dijon mustard
1/2 garlic clove, minced

In a large mixing bowl,
stir all ingredients together,
except mayonnaise.
Add mayonnaise,
as needed, to thicken.
Refrigerate until ready to serve.
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Deviled Eggs 1

8 hard boiled eggs
1/3 cup mayonnaise
1 T. prepared yellow mustard

Cut eggs in half lengthwise.
Remove the yolks.
Arrange egg white halves
on an egg tray or other
serving dish and set aside.

I usually use a blender or a food
processor for the next step,
but you can also just use a
fork to mash the yolks and
blend the other ingredients.

Combine mashed egg yolks
with mayonnaise and mustard
and blend thoroughly.

Spoon the yolk mixture
into the halved egg whites.
Garnish with paprika.

1.) Add 1 or 2 tablespoons or sweet
pickle relish to yolk mixture.

2.) Substitute yellow mustard with
horseradish mustard or dijon
mustard for a spicier taste.

3.) Slice a few stuffed green olives
crosswise and arrange on top
of deviled eggs as a garnish.
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Deviled Eggs 2

Hard Boiled Eggs
Mustard (yellow, dijon,
spicy brown, etc.)
Dill or Sugar Free
Sweet Pickle Relish
Chives, minced
Seasonings (salt, pepper,
paprika or spicy seasoning
salt (Recipe Follows)

Peel eggs and slice in half lengthwise;
remove yolks to a bowl.
Combine yolks with remaining
ingredients to taste and add enough
mayonnaise to make them creamy;
beat or whisk until smooth.

Spoon or pipe into whites;
sprinkle with paprika,
Spicy Seasoning Salt and/
or minced chives.

An easy way to pipe the filling into
the whites is to put the filling in a
ziploc bag, seal, then snip off one
corner and squeeze into the whites.

Spicy Seasoning Salt

(Makes: 7 1/2 teaspoons)

1 1/2 teaspoons paprika
1 1/2 teaspoons salt
1 1/2 teaspoons garlic powder
3/4 teaspoon pepper
3/4 teaspoon onion powder
3/4 teaspoon cayenne
3/4 teaspoon celery salt

Mix well and store in
an airtight container.
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Deviled Eggs 3

For a twist add bacon bits and minced
onion instead of the sweet relish.

Prep Time: 25 minutes
Cook Time: 12 minutes
Makes: 24 Servings

12 eggs
4 tablespoons mayonnaise
2 teaspoons yellow mustard
2 teaspoons sweet relish
Paprika, for dusting

Place eggs in a large wide saucepan
and cover with cold water.
Bring to a boil for 12 minutes.

Remove eggs and cool in refrigerator.

Remove shells from eggs
and slice in half lengthwise.
Separate egg yolks
and place into a bowl.
Place whites on a separate plate.
Add mayo, mustard, relish,
and salt and pepper, to taste,
to yolks and mash together with
a fork until creamy and smooth.

Using a large star tip and resealable plastic bag,
pipe the yolk mixture back into each egg,
enough to fill yolk holes completely.
Dust tops with paprika.
Serve cold.
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English Pizzas

English Muffins
Mozzarella Cheese
Pizza Sauce (or
bottled spaghetti sauce)
Your favourite pizza toppings
Italian seasoning
Parmesan cheese

Slice the English muffins
in half and toast them.
Spread the pizza sauce
over each English muffin.
Cover with the mozzarella.
Add your toppings.
Sprinkle with Italian seasoning.
Sprinkle with Parmesan cheese.
Bake @ 350 F for 10-15 minutes.
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Fiery Cajun Shrimp

Frankly, this has every bit of bang for the
buck and is incredibly simple to prepare.
The Worcestershire sauce is a savory and
delicious ingredient on top of the richness of
the butter and the spiciness of the hot sauce.
This is just fantastic (and the best part is
sucking on the shrimp before peeling them!)
Don't forget the bread for dipping,
the sauce is to die for.

Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 8 Servings

2 cups (4 sticks) melted butter
1/4 cup Worcestershire sauce
1/4 cup fresh lemon juice
2 tablespoons ground pepper
2 tablespoons hot sauce
(Recommended: Texas Pete)
4 cloves garlic, minced
2 teaspoons salt
5 pounds unpeeled medium shrimp
2 lemons, thinly sliced
French bread, for dipping

Preheat the oven to 400 degrees F.

Stir together the butter, Worcestershire sauce,
lemon juice, pepper, hot sauce, garlic, and salt.
Pour half this mixture into a large heatproof dish.
Layer half the shrimp and half the lemon slices in the dish;
then form a second layer with the remaining shrimp and
lemon slices, and pour remaining sauce into the dish.

Bake, uncovered, for 20 minutes, or
until the shrimp are pink, stirring twice.

Pour off the sauce into individual serving dishes.
Serve the shrimp with plenty of French
bread for dipping in the spicy butter sauce.
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French Onion Tartlets

These tasty little treats are easy
to make and delicious to boot.
They are great for parties and will
certainly impress your guests.

Prep Time: 15 minutes
Cook Time: 25 minutes
Makes: 4 Servings,
3 Tarts Per Person

Olive oil cooking spray
12 very thin slices white bread,
crusts trimmed
(recommended: Pepperidge Farm)
2 tablespoons butter
1 tablespoon extra-virgin olive oil
2 large onions, very thinly sliced
1 bay leaf, fresh or dried
2 teaspoons ground thyme
or poultry seasoning
Salt and black pepper
1 pound Swiss cheese, shredded

Heat oven to 350 degrees F.

Spray both sides of bread and press
bread into small 12 cup muffin tin.
If you do not own a muffin tin,
disposable tins are available on
the baking aisle of market.

Place bread in oven and toast
until golden, 7 or 8 minutes.
Remove and reserve.

In a skillet, melt butter into oil.
Add onions and bay leaf, season
with thyme, salt and pepper.
Cook onions until caramel
colored, 15 to 18 minutes.

Turn broiler on.

Place spoonfuls of cooked
onions in toasted bread cups.
Discard bay leaf.
Cover onions with cheese
and set tarts under hot broiler
to bubble and brown cheese.
Serve hot.
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Fried Calamari

(Makes: 4 to 6 Servings)

1 1/2 pounds squid tentacles and bodies
2 cups buttermilk
Vegetable or peanut oil, for frying
2 cups all-purpose flour
Salt and freshly ground black pepper
1 lemon, cut into wedges

Clean the squid by removing
any cartilage in the bodies.
You can also ask your fish
monger to do this for you.

Slice the bodies into
1/2-inch thick rings.
If there are large tentacle
pieces, cut them in half.

Place the cleaned and sliced calamari
in buttermilk and refrigerate for at
least 15 minutes and up to 1 hour.

Fill a deep pot halfway
full with vegetable oil.
Heat the oil to 360 degrees F.

Place the flour in a shallow dish
and season with salt and pepper.
Drain the calamari.
Place the calamari in the
flour and toss to coat well.
Shake off any excess flour.

Carefully place the calamari in the oil and
fry until just browned, about 2 minutes.
Drain on paper towels and season with
salt. Be careful not to overcook or
the calamari will become tough.

Serve with lemon wedges
and marinara sauce.

Simple Marinara Sauce:

Prep Time: 15 minutes
Cook Time: 1 hour 15 minutes
Makes: 6 Cups

1/2 cup extra-virgin olive oil
1 small onion, chopped
2 cloves garlic, chopped
1 stalk celery, chopped
1 carrot, chopped
Sea salt and freshly
ground black pepper
2 (32-ounce) cans
crushed tomatoes
2 dried bay leaves
4 tablespoons unsalted
butter, optional

In a large casserole pot, heat
oil over medium high heat.
Add onion and garlic and sauté
until soft and translucent,
about 5 to 10 minutes.

Add celery and carrots and
season with salt and pepper.
Sauté until all the vegetables
are soft, about 5 to 10 minutes.

Add tomatoes and bay leaves
and simmer uncovered on low
heat for 1 hour or until thick.

Remove bay leaves and
check for seasoning.
If sauce still tastes acidic,
add unsalted butter,
1 tablespoon at a time to
round out the flavors.

Add 1/2 the tomato sauce into
the bowl of a food processor.
Process until smooth.
Continue with remaining tomato sauce.

If not using all the sauce, allow it to
cool completely and pour 1 to 2 cup
portions into freezer plastic bags.
This will freeze up to 6 months.
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Fried Mozzarella Bites

These bites are great! Easy and quick
to prepare and have super flavor.

Prep Time: 15 minutes
Cook Time: 15 minutes
Makes: 32 mozzarella bites

Olive oil, for frying
1 pound ball fresh mozzarella,
buy a piece wrapped,
not packed in water
1 pound fresh smoked mozzarella,
found in the specialty cheese case
1 cup all purpose flour
2 eggs
1/3 cup milk, eyeball it
2 cups Italian style bread crumbs
1/2 cup grated Parmesan or Romano
2 tablespoons chopped
fresh flat-leaf parsley
8 stems or large sprigs each
fresh parsley, sage, thyme
Fine salt

Arrabiata - In A Hurry Dipping Sauce:
2 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1/2 to 1 teaspoon crushed
red pepper flakes,
moderate to hot heat level,
eyeball the amount
1 (28-ounce) can
crushed tomatoes
Coarse salt

Bamboo skewers, 6-inch, or
party picks, for dipping

Heat 2 inches olive oil in a deep
skillet over medium high heat.
Cut each pound of mozzarella and
smoked mozzarella into 16 cubes.

Set Up A Breading Station:
Flour, 2 eggs beaten with 1/3 cup milk,
Italian bread crumbs mixed with a
couple of handfuls of grated cheese.
Reserve the chopped parsley.

Roll fresh plain mozzarella in flour,
dip in egg, then coat in bread crumbs.
Bread all the plain mozzarella,
then add chopped parsley
to the bread crumbs.

Coat the cubed smoked
mozzarella in flour, egg,
then Italian bread crumbs
mixed with parsley.

The chopped parsley will
allow you to distinguish
between the fresh and fresh
smoked cheese once fried.

Place herbs into hot oil
and fry 30 to 45 seconds.

Be careful not to stand over pan,
the oil will spatter a little because
of the water content in herbs.

Remove herbs with a slotted kitchen
tool and transfer to a paper
towel lined plate to drain.
Season immediately with fine salt.

Fry the mozzarella bites in
batches in a single layer.
Cook until evenly deep golden
brown, 3 to 5 minutes.

Drain and cool mozzarella bites
on a paper towel-lined surface.
Let stand and cool a few minutes
so that the cheese will not be
too runny when bitten into.

For Dipping Sauce:
Heat a small saucepan
over medium heat.
Add extra-virgin olive oil, garlic
and crushed pepper flakes.
Saute garlic and hot pepper
2 or 3 minutes, and add tomatoes.
Season with salt.

To Assemble Your Serving Plate:
Pile mozzarella bites, alternating
them with fried herbs.

Set the dipping sauce in a
bowl along side the balls
and pile bamboo skewers or
party picks on the edge of the
plate to spear and dip the bites.

Add some mixed olives, celery sticks,
long bread sticks to round out
this finger food selection.
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Fried Mozzarella Nuggets

These cheesy, gooey, fried mozzarella
nuggets are simple to make, taste
wonderful and come out perfect.
Try using extra virgin
olive oil for extra flavor.

Prep Time: 12 minutes
Cook Time: 5 minutes
Makes: 6 Servings

8 ounces string cheese sticks,
at room temperature
1/2 cup all-purpose flour
Salt and pepper
1 egg, lightly beaten
1/2 cup Italian seasoned bread crumbs
Extra-light olive oil, for deep frying
Bottled chunky marinara sauce, for dipping

Cut cheese sticks into thirds.
Place flour on a plate and
season it with salt and pepper.

Put the egg in a small bowl.

Place bread crumbs on a plate.

Add cheese pieces to flour and toss to coat.
Dip in egg, and then roll in bread crumbs.

Arrange breaded cheese in a single
layer on a tray or baking sheet.
Let stand for 15 to 30 minutes.

Pour oil into large skillet to a depth of
1-inch, and heat over medium-high heat.
When oil is hot, carefully drop cheese
pieces in, a few at a time, and fry
until golden, about 30 seconds.
Remove from oil with a slotted
spoon and drain on paper towels.

Serve with your favorite chunky
marinara sauce for dipping.
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Fried Pickled Jalapenos

1 cup grated Monterey Jack cheese
or cheddar-jack cheese
1 cup, grated extra-sharp yellow Cheddar
1 (16-ounce) can whole pickled jalapenos
2 cups buttermilk
2 to 3 cups all-purpose flour,
seasoned with salt and pepper
Canola or peanut oil, for frying

Serving Suggestions:
sour cream and shredded
iceberg or Romaine lettuce

Combine the cheeses in a small bowl.
Using a paring knife, make an
incision the length of each jalapeno
(don't cut the peppers in half).
Remove the seeds then carefully
fill each pepper with cheese.

Dip the stuffed peppers in
buttermilk then roll them in flour.
(If you prefer a thicker
crust, repeat the process.)

Fill a large frying pan with about
3 inches of oil and heat over
medium-high until a thermometer
registers a temperature of 350 degrees F.

Working in batches, fry the peppers,
turning them once or twice,
until they are crisp and golden.

Drain the peppers on paper towels.
Let them cool for about 10 minutes
then serve them on a bed of shredded
lettuce topped with sour cream.
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Fruit Tray With Fruit Dip

Prep Time: 30 minutes
Makes: About 3 Cups

2 whole pineapples
2 large clusters green seedless grapes
and several clusters Champagne grapes
6 oranges, peeled and sliced into wheels
1 cantaloupe, cut into cubes or balled
1 honeydew melon, cut into cubes or balled
24 long stemmed strawberries
6 to 8 kiwi, peeled and sliced
2 cups blueberries
Red Leaf lettuce, to line silver tray
French Cream, recipe follows

French Cream:
1 (8-ounce) package cream cheese
1 cup powdered sugar
1 cup whipping cream
1/4 cup granulated sugar
1 lemon, zested and juiced
Pineapple juice

Soften cream cheese and then whip with powdered sugar.
Whip cream and sugar together until it forms soft peaks.
Combine beaten cream cheese, whipped cream,
lemon juice and zest; continue to beat, adding just
enough pineapple juice to achieve desired consistency.
Serve with fresh fruit tray or fruit salad.
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Garlic Parmesan Chicken Wings

2# chicken wings (approx. 15)
3 heads garlic, separated
into cloves and peeled
1c & 1T olive oil, divided
10-15 drops Tabasco sauce
1c grated parmesan cheese
1t black pepper
1c italian bread crumbs

Place garlic, 1c. oil and Tabasco
in food processor or blender.
Process until smooth;
pour into small bowl.

Combine cheese, crumbs and
pepper in shallow dish.
Dip wings in garlic mixture and
then roll in crumb mixture
until thoroughly coated.

Brush shallow, non-stick pan
with remaining oil (1T).

Arrange wings in single layer.
Drizzle remaining garlic mixture over wings.
Sprinkle with remaining crumb mixture.

Bake 45-60 minutes at
450 degrees until brown and crisp.
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Garlic Snails

(Makes: 36 Escargots)

1 oz shallots
1 garlic clove
1/2 lb (1 cup) butter,
at room temperature
1 Tbsp chopped fresh parsley
Salt and pepper
36 canned snails and 36 shells

Peel and finely chop shallot and garlic.
Mix with the butter.
Add the parsley and mash the mixture
with a fork to blend thoroughly.
Season to taste with salt and pepper.

Drain the snails.

Drop them into a pan of simmering
water and cook 5 minutes.
Drain, cool with cold
water and drain again.

Put a pat of snail butter in each snail shell.
Put the snails in the shells and fill
with the rest of the snail butter.

Snails may be left in the fridge for
24 hours so that they can absorb
the flavor of the garlic butter.

Preheat the oven to 325 F.

Arrange the snails on snail dishes
and put them in the oven.
Bake until the butter has melted
and the snails are piping hot.

Serve with hot bread.
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Guacamole Nachos

8 oz. Cream Cheese
2 Soft Avacados
1/2 Cup Sour Cream
1 teaspoon Salt
1/4 teaspoon Pepper
1 teaspoon Ground Cumin
1/4 head chopped Lettuce
4 chopped Green Onions
4 - 6 oz shredded Cheddar
1 Cup Taco Sauce
1 small can sliced Black Olives
Nacho Chips

Put chopped avacados and softened
cream cheese in a bowl and
beat with mixer until smooth.

Add sour cream, salt, pepper, and
cumin and mix until well blended.
Refrigerate for 4 to 6 hours.

Spread Guacamole mixture on a platter.
Layer with lettuce, onions, cheddar
cheese, taco sauce, and olives.
Sprinkle with chili powder.
Place chips slightly under the
edge all around the platter.
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Goat Cheese Grape Leaf Bundles

(Makes: 4 Servings)

For best results, marinate the bundles
in olive oil for at least one day;
the longer they marinate, the
more flavorful they will be.

1 tablespoon chopped fresh thyme
1 tablespoon chopped fresh rosemary
1 tablespoon chopped fresh or dried lavender
1 tablespoon chopped winter savory (optional)
Coarsely ground pepper
1 jar grape leaves
(preferably from California) in brine,
rinsed and stems trimmed
1 pound fresh goat cheese
Extra-virgin olive oil
Mixed greens, for serving
Juice of 1 lemon, for serving
Picholine olives, for serving
Grilled bread, for serving

1.) In a small bowl, combine thyme,
rosemary, lavender, and savory.
Fan out three grape leaves on your
work surface, vein side up, joining
them at their stem ends.

Using an ice-cream scoop, place
4 ounces goat cheese in the center,
and sprinkle with one-quarter of herb
mixture and a grinding of pepper.
Wrap leaves over cheese to enclose.

Repeat with eight more leaves
and remaining cheese.
Store remaining leaves in the
refrigerator indefinitely.

2.) Place bundles in a shallow dish or jar,
and just add enough oil to cover.
Cover with plastic wrap or lid,
and refrigerate for at least
24 hours and up to 3 weeks.

3.) Heat a grill pan over medium-high heat.
Remove bundles from oil, and
drain well on paper towels.
Place on grill, folded side down,
until leaves are slightly
browned, about 3 minutes.

Carefully turn over bundle
(cheese will be soft and
capable of seeping out),
and repeat.

4.) Serve bundles warm atop mixed greens
tossed with lemon and olive oil.
Open leaves slightly to
reveal the fresh herbs.
Garnish with olives and bread.
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Goat Cheese Toasts

These are easy to prepare and
fabulous finger food for parties.

Prep Time: 30 minutes
Cook Time: 15 minutes
Makes: 12 Servings

36 slices (1/2-inch thick)
baguette bread
3 tablespoons olive oil
8 ounces soft fresh goat cheese
4 ounces cream cheese
2 teaspoons finely chopped
fresh Italian parsley leaves
2 teaspoons finely chopped
fresh thyme leaves
2 teaspoons finely
grated lemon peel
Salt and coarsely ground
multi-colored or black peppercorns
1/2 cup pitted Sicilian green olives or
kalamata olives, finely chopped
2 tablespoons thinly sliced chives

Preheat the oven to 375 degrees F.

Arrange the bread slices on
2 heavy large baking sheets.
Brush olive oil over the bread slices.
Bake until the crostini are pale
golden and crisp, about 15 minutes.

Blend the goat cheese and cream cheese in
a food processor until smooth and creamy.
Add the parsley, thyme, and lemon peel.

Using the on/off button, pulse just to blend.
Season with salt and pepper, to taste.
Spread the cheese mixture over the crostini.
Sprinkle with the olives, chives, and more pepper.
Arrange the toasts on a platter and serve.

Do-Ahead Tip:
The crostini and cheese mixture can
each be prepared 2 days ahead.
Store the crostini in an airtight
container at room temperature.

Cover and refrigerate the cheese mixture.
Let the cheese mixture stand at room
temperature for 1 hour to soften slightly
before spreading over the crostini.
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Greek Meatballs In Wine Sauce

Prep Time: 5 minutes
Cook Time: 12 minutes
Makes: 4 Servings

3/4 pound ground lamb
3/4 pound ground beef or ground veal
1 small yellow skinned onion,
minced or grated with hand grater
A handful flat-leaf parsley, chopped
Salt and pepper
1 tablespoon butter
1 tablespoon (1 turn of the pan)
extra-virgin olive oil
1 cup dry white wine
1/2 lemon

Preheat a medium skillet
over medium high heat.

Combine meats, onion,
parsley, salt, and pepper.
Add butter and oil to pan and
begin rolling small, bite-size balls,
adding balls to pan as you roll them.

Cook balls 10 to 12 minutes, shaking pan
occasionally to brown equally on all sides.
Deglaze pan with wine and allow wine
to reduce by half, 1 or 2 minutes.
Remove pan from heat and squeeze the
juice of 1/2 lemon over the meatballs.

Serve in a bowl.
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Grilled Shrimp

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 4 Servings

16 jumbo shrimp,
deveined in shell, raw
Extra-virgin olive oil,
about 1/2 cup for brushing
Coarse salt and black pepper
2 lemons, halved

Preheat griddle or grill
pan over high heat.

Butterfly shrimp by slicing
almost through lengthwise,
but leave shell on shrimp,
this will keep the shrimp tender
while grilling over such high heat.

Brush shrimps with oil, season
with salt and pepper and grill
2 minutes on each side,
until shells are hot pink
and shrimp is opaque.

Place lemons on grill the last minute.
The heat will release the
juice from the lemons.
To serve, squeeze grilled
lemon wedges over shrimp.
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Grilled Jumbo Shrimp & Pickled Gazpacho Roll-Ups

Prep Time: 5 minutes
Cook Time: 5 minutes
Makes: 4 Servings

16 jumbo shrimp,
peeled and deveined,
ask for "Easy-Peels" at fish counter
2 cloves garlic, chopped
1 tablespoon extra-virgin olive oil
Salt and pepper
1/2 teaspoon crushed red pepper flakes
1/2 lemon, juiced, plus 1/2 lemon, juiced
1 cup giardiniera, pickled hot pepper,
cauliflower salad,
found in jars in Italian foods aisle
A handful flat-leaf parsley leaves, chopped
1 vine-ripe tomato, seeded and chopped
A few grinds coarse black pepper
8 large bibb lettuce leaves
(outer leaves), about 1 head

Heat a grill pan or outdoor grill to high.
Place shrimp in shallow dish.
Sprinkle garlic over shrimp.
Drizzle shrimp with extra-virgin
olive oil and season with salt,
pepper and crushed red pepper.

Grill 2 minutes on each side,
until pink and opaque
and head curls towards tail.
Squeeze the juice of 1/2 lemon
over shrimp and remove
to platter to cool.

In food processor, coarsely chop
the giardiniera vegetables.
Transfer to a bowl and stir in the lemon juice,
parsley, tomato, and pepper until well combined.
To serve, place 2 shrimp in a bibb lettuce leaf
and sprinkle some gazpacho sauce over them.
Roll them up like a mini-burrito and enjoy!
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Hot Buffalo Wings

These are finger licking awesome!!!

Prep Time: 10 minutes
Cook Time: 10 minutes
Makes: 4 to 6 Servings

Creamy Roquefort Dip:
1/2 cup Roquefort cheese, crumbled
1 (3-ounce) package cream cheese, softened
1/2 cup mayonnaise
1 tablespoon lemon juice
1 tablespoon wine vinegar
1/2 cup sour cream

12 chicken wings, disjointed
Oil, for frying
1/2 cup unsalted butter
1 cup hot red pepper sauce

In a medium size bowl, cream the
Roquefort and cream cheese until smooth.
Mix in the remaining ingredients and blend well.
Chill for 2 hours.

Using a fryer or a large pot,
heat oil to 350 degrees F.
Deep fry the wings until
golden and crispy,
approximately 10 minutes.

In a separate bowl, melt the butter,
add the hot sauce and heat thoroughly.
Immediately toss hot wings into sauce.
Place wings on a platter and serve
with creamy Roquefort dip.
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Hot Dogs In Blankets

8 hot dogs
1 can crescent roll dough
4 slices of American cheese

Preheat your oven to 350 degrees.

Open the pack of crescent rolls by
following the directions on the package.

Unroll & separate the dough
into triangle pieces.
Make each piece a little bigger by
using your fingers, to stretch it.
Place 1/2 slice cheese on each
triangle close to one edge.
Put one hot dog on top
of each piece of cheese.

Wrap the hot dog & cheese in the dough
by starting from the edge where you placed
them and rolling towards the opposite side.
Make sure the cheese is
completely covered by dough.
Arrange each one on a cookie sheet
so they don't touch each other.

Place in preheated oven and bake
for 8 to 10 minutes or until
"blankets" are light brown.

Using a oven mit, remove
cookie sheet from oven.
Be very careful!
The melted cheese
especially is very hot!

Cool slightly before putting
on plates to serve.
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Prep Time: 10 minutes
Cook Time: 20 minutes
Makes: 35 Hushpuppies

6 cups peanut oil
1 1/2 cups self-rising cornmeal
1/2 cup self-rising flour
1/2 teaspoon baking soda
1/2 teaspoon salt
1 small onion, chopped
1 cup buttermilk
1 egg, lightly beaten

Try adding 1T Old Bay Seasonings
for a little different flavor.

Using a deep pot, preheat oil
for frying to 350 degrees F.

Using a mixing bowl, stir together the
cornmeal, flour, baking soda, and salt.
Stir in the onion.

In a small bowl, stir together
the buttermilk and egg.
Pour the buttermilk mixture
into the dry ingredients
and mix until blended.

Drop the batter, 1 teaspoon
at a time, into the oil.
Dip the spoon in a glass of water after
each hushpuppy is dropped in the oil.
Fry until golden brown, turning the
hushpuppies during the cooking process.
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Irish Sausage Kebabs

Irish sausage kebabs are a type of sandwich,
similar to an American hot dog, that are served
in most fast food restaurants in Ireland.
They consist of an Irish sausage,
topped with tomatoes and onions,
that have been marinated in vinaigrette,
then wrapped in puff pastry and baked
until browned and heated through.
Kebabs are not to be confused with
Middle Eastern Kabobs, or Shish
Kabobs, which are totally different.

2 1 lb. packages Donnelly Irish Sausages
2 tomatoes, diced to 1/4 inch
1 medium onion, diced to 1/4 inch
1-1/2 c. vinaigrette marinade
or salad dressing
1/4 tsp. ground curry powder
1/4 tsp. ground ginger
1 package ready-made puff
pastry thawed (2 sheets)
1 beaten egg

Start one day ahead.
Marinate the onion and tomatoes
in the refrigerator overnight.

The next day, fry the sausages
until thoroughly cooked;
drain and set aside.

Spread the pastry and roll
lightly on a floured surface.
Cut into 4-inch squares.

Place one teaspoonful marinated
vegetables in the center, then
place one sausage on top.

Wrap and seal the seam with a little
water, placing them on an ungreased
baking sheet, seam side down.

Brush with beaten egg and
bake 12 to 15 minutes until
pastry is risen, cooked
through and golden brown.

Serve warm as an appetizer.
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Lazy Man's Lobster

1 tablespoon garlic herb butter
Meat from 1 (1 1/2 pound)
fresh Maine lobster
Splash sherry, for deglazing pan
1/2 cup heavy cream

In a medium skillet over medium heat,
melt the butter and then add the
lobster meat and sauté until
tender, about 3 to 5 minutes.

Add sherry, and stir to deglaze the pan,
carefully scraping the bottom of
the pan with a wooden spoon.

Add the heavy cream and
heat until it just reaches boiling.
Remove from the pan and
place in an individual-size
casserole dish for serving.

Serve hot with the toast points.
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Lebanese Mezza Dishes: Fattoush, Hoummus, Baba Ghannouj

Prep Time: 15 minutes
Makes: 6 Servings

Fattoush or Peasant Salad:
2 cups shredded lettuce
(romaine and/or iceberg)
1 large or 2 small
cucumbers, small dice
2 medium tomatoes, chopped
1/2 cup chopped parsley,
(leaves only, no stems)
1/4 cup chopped mint
(leaves only, no stems)
1/2 to 1 green pepper, diced
1 bunch green onions, finely sliced
1/2 teaspoon sumac
2 pieces of pita bread
toasted until golden brown,
broken into pieces
the size of a quarter

1/2 cup lemon juice
1/2 cup olive oil
2 to 4 cloves garlic
1 teaspoon salt
Pinch of pepper

In a small bowl mix all dressing ingredients well.
Put all salad ingredients in a large bowl
and toss with 1/2 to 1 cup dressing.
Serve immediately.

Hummus or Chick Pea Dip:
2 (16-ounce) cans chick peas,
drained, reserve juice
4 to 6 cloves of garlic
1 1/2 teaspoons salt
3/4 cup tahini (sesame seed paste)
1/2 cup (or more) lemon juice

Drain and dry chick peas.
Put garlic in food processor and mince.
Add chick peas and mince, scraping down the sides.
Add salt, tahini and lemon juice. Mix. Taste.
Add enough reserve chick pea juice
to make a thick creamy consistency.
You should be able to make an indentation
in the hummus with a back of a spoon.
Check taste again for additional lemon or salt.

Serve on a platter and garnish with radishes,
tomato roses, reserve chick peas,
parsley and or cayenne pepper.
Serve with olive oil and fresh pita bread.

Baba Ghanoush or Eggplant & Tahini Dip:
1 large eggplant
2 cloves garlic
1 teaspoon salt
1/4 to 1/3 cup tahini
1/4 cup lemon juice

Slice eggplant in half lengthwise and put
upside down on a greased foil lined pan.
Put under a broiler until the outside skin is charred
black and the pulp inside is soft (15 to 30 minutes).
Scrape out eggplant and put in bowl to cool,
preferably in refrigerator for several hours.
Pour off extra liquid before using.

In a food processor, mince
garlic, and scrape down sides.
Add eggplant, salt, and 1/4 cup tahini.
Pulse the food processor to mix.
Slowly add lemon juice. Taste.
Adjust salt and lemon or tahini.

Serve on a shallow platter and garnish
with chopped parsley, miniature
eggplant, tomato or radish roses.
Serve with Lebanese pita bread.
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Lemon-Parsley Fish Cakes

These tasty little cod cakes are terrific
to have on hand in the freezer.
They're easily flash-frozen which is done
by placing them on a sheet pan in
your freezer for 5 to 10 minutes.

When youre ready to cook them,
take out as many or as few as you need
and defrost overnight in the refrigerator.
Theyll be ready to cook the next day.

Prep Time: 20 Minutes
Total Time: 40 Minutes
Makes: 4 Servings

1 pound fresh cod fillet
2 tablespoons olive oil
1 large egg, lightly beaten
1/4 cup thinly sliced scallions
2 tablespoons mayonnaise
1 tablespoon fresh lemon juice
2 tablespoons Dijon mustard
6 tablespoons breadcrumbs
3 tablespoons chopped fresh parsley
3 dashes hot sauce, such as Tabasco
Coarse salt and ground pepper

1.) Preheat oven to 400F.
Place cod in a baking dish;
rub with 1 tablespoon oil.
Roast fish in oven until cooked
through, 15 to 20 minutes.
Let cool completely, then
pat dry with paper towels.
Flake with a fork.

2.) In a large bowl, combine cod, egg,
scallions, mayonnaise, lemon juice,
mustard, breadcrumbs, parsley,
hot sauce, 1/8 teaspoon salt,
and 1/8 teaspoon pepper.
Mix gently until ingredients
just hold together.

3.) Form mixture into eight equal-size patties.
Freeze on baking sheets until firm,
then wrap each in plastic and store in
resealable freezer bags, up to 1 month.
Thaw before cooking.

To Serve The Cakes:
Heat 1 tablespoon oil in a large
nonstick skillet over medium heat.
Cook cakes until golden brown,
about 2 minutes on each side.
Serve hot.

Serve these flaky fish cakes with
your favorite tartar sauce.
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Lemon Pepper Mushrooms

(Makes: 8 Servings)

8 large mushrooms
1 tablespoon chopped chives
2 tablespoons lemon juice
1 tablespoon mayonnaise
1 tablespoon vegetable oil
1 1/2 teaspoons lemon pepper

Preheat oven to 450F

Select large firm mushrooms,
and wipe with a damp cloth.
Remove stems, discard lower
half and chop upper half of the
stems very fine, and in a bowl
combine with the remaining
ingredients. Mix well.

Stuff mushrooms caps
with the mixture.
Bake in a shallow pan
8-10 minutes at 450F.
Serve immediately.
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Lobster Cakes With Mustard Jalapeno Sauce

Prep Time: 5 minutes
Cook Time: 6 minutes
Makes: 2 Servings

1 pound cooked fresh
lobster meat, chopped
1/4 cup mayonnaise
1 egg
1/4 cup minced red onion
4 scallions, sliced thinly
Dash cumin
Dash cayenne pepper
2 tablespoons bread crumbs
Salt and pepper
Cornmeal, for coating
Olive oil
Mustard Jalapeno Sauce,
recipe follows

Preheat oven to 425 degrees F.

In mixing bowl, blend together
all ingredients except cornmeal.
Scoop out 8 cakes, shape into patties
(not too thin), and coat with cornmeal.

Saute lobster cakes in olive
oil until brown on 1 side.
Flip over and finish cooking
in oven for 5 to 7 minutes.
Serve with Mustard Jalapeno Sauce.

Mustard Jalapeno Sauce:

(Makes: 1 cup)

1 jalapeno pepper,
seeded and minced
1 cup mayonnaise
1/2 cup whole-grain mustard
1 tablespoon fresh lemon juice
1 teaspoon chopped parsley leaves
Salt and pepper

Blend all ingredients
together in a mixing bowl.
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Lobster & Mango Cocktail

Prep Time: 35 minutes
Cook Time: 10 minutes
Makes: 10 to 12 Servings

1/3 cup mayonnaise
1/3 cup plain yogurt
2 tablespoons horseradish
2 tablespoons Cognac
2 tablespoosn minced onion
1 tablespoon ketchup
1 tablespoon fresh lemon juice
Salt and freshly ground black pepper
4 (1 1/2 pound) live lobsters
3 firm-ripe mangoes
1 cup finely diced celery
1 avocado, pitted, peeled
and chopped into small cubes
4 whole Belgian endives,
trimmed and sliced crosswise thinly,
plus 12 whole leaves, for garnish
3 tablespoons minced fresh chives
plus 24 whole chives, for garnish

In a small bowl whisk together
mayonnaise, yogurt, horseradish,
Cognac, onion, ketchup, and lemon juice.
Season with salt and pepper, to taste.
Cover and chill the sauce.

Plunge the lobsters into a large kettle
of boiling salted water and boil
them, covered, for 10 minutes.

Transfer the lobsters with tongs to a bowl
and let them cool until they can be handled.
Crack the shells, remove the meat,
and cut it into 3/4-inch pieces.
Transfer the lobster meat to a
large bowl and chill it, covered.
The lobster cocktail may be prepared
up to this point 1 day in advance.

Halve the mangoes by cutting
just to the sides of each pit.
Using a 3/4-inch melon-ball cutter,
scoop the flesh from the mango halves
(There should be about 2 cups).

To the lobster meat add the
mango, celery, avocado, sliced
endives, chives, and sauce and
toss mixture until it is combined.

Divide the lobster mixture among 12 chilled
small glasses and garnish each serving with
1 of the endive leaves and 2 of the whole chives.
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Lobster Stuffed Portobello Mushrooms

Easy to make and delicious!!!

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 4 Servings

4 large portobello mushrooms
5 to 10 strands saffron
2 cups white wine
2 cups lobster or
crab meat,
approximately 2 tails
1 3/4 cups seasoned bread crumbs
1/4 cup Parmesan and
pecorino Romano, mixed
1 cup heavy cream
4 to 6 (1/8-inch thick) mozzarella slices

Preheat oven for 300 degrees F.

Using a tablespoon, clean out the gills of
portobello mushrooms, leaving only the caps.
Chop up the stems and place aside
to be later added to the stuffing.

Heat a medium saucepan, when hot add saffron,
and toast quickly for only a few seconds.
Immediately add the wine, and
stir gently with a wooden spoon.
Let wine and saffron mixture cook for about
2 to 5 minutes or until it begins to steam.

Add lobster meat and let
simmer about 5 minutes;
the meat will acquire an
orange tint from the saffron.

Stir in bread crumbs, mushroom stems,
Parmesan and pecorino Romano, until thick.
Add heavy cream and mix well.

Spoon stuffing into the mushroom
caps and cover with a slice of mozzarella.

Place on a baking sheet lined with aluminum
foil and sprayed with non-stick spray.
Bake for 10 to 15 minutes
or until lightly browned.
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Lox & Cream Cheese Stuffed Cucumbers

This light and delicious recipe can
be served with cucumbers or crackers
and is the perfect starter to any meal.
The filling can also be piped onto
endive leaves, topped with
a couple julienne strips of
smoked salmon and capers.

Prep Time: 20 minutes
Cook Time: 5 minutes
Makes: 4 Servings

2 unwaxed cucumbers (english cucumbers)
1 (8-ounce) container cream cheese, softened
1 (8-ounce) container sour cream
1 (3-ounce) package smoked salmon,
chopped into small pieces
1 shallot, diced
1/2 lemon, juiced, seeds removed
1 bunch fresh dill, chopped
Pinch salt and fresh ground pepper

Using a peeler, create stripes on
the outside of the cucumber by
peeling along length of cucumber,
leaving every other section intact.
Cut off ends of cucumber and
slice into 1-inch rounds.

Using a melon baller, scoop out the
seeds and inner flesh from the top
2/3's of each cucumber slice.
Do not scoop all of the way through.
Set aside.

In a bowl, combine equal parts
cream cheese and sour cream.
Mix in salmon, shallots, lemon juice,
salt and pepper, combining thoroughly.

Transfer the mixture to a
pastry bag with a star 8 tip.
Pipe the filling generously
into each cucumber section.

Garnish with sprig of dill.
As an alternative, use red
pepper cream cheese.
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Macho Gazpacho

This tasty recipe with all it's different
colors looks wonderful in a serving bowl.
I would recommend that you save a couple
bucks and use a regular cucumber instead
of the more expensive seedless variety.
This is an excellent make ahead recipe.
The flavors have more of a chance to meld
if it has been sitting in the refrigerator
for 24 hrs before serving.

Prep Time: 10 minutes
Makes: 2 1/2 Quarts

2 (32-ounce) cans diced tomatoes in puree
1/4 cup cayenne pepper sauce
(for mild heat use 2 tablespoons)
1/2 European seedless
cucumber, cut into chunks
1 small red onion, cut into chunks
2 jalapenos or serranos,
seeded and coarsely chopped
2 ribs celery, from the
heart of the bunch, chunked
Handful fresh cilantro leaves
1 lemon or lime, juiced
Coarse salt and black pepper
Lemon or lime wedges, for garnish

Working in batches, combine all
ingredients in a food processor
and pulse grind into a thick soup.
Adjust seasonings.

Pour soup into a thermos and
chill until ready to serve.
Serve in chilled glasses with wedges
of lime or lemon for garnish.
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Maple Chicken Wings

These taste incredible and the
chicken is tender and tasty.

Prep Time: 15 minutes
Cook Time: 1 hour 30 minutes
Makes: 4 to 6 Servings

3 to 4 pounds chicken wings
1/3 cup teriyaki sauce
1/2 cup lite soy sauce
2 tablespoon minced garlic
1 tablespoon garlic powder
1 tablespoon onion powder
1/2 tablespoon black pepper
1 to 2 cups maple syrup

Preheat oven to 350 degrees F.

Cut off chicken wing tips and
snip the skin between the joints.
Place in disposable large baking pan.
Add the maple syrup, soy sauce,
teriyaki sauce, garlic, garlic powder,
onion powder, and black
pepper, toss to coat.

Place pan on baking sheet and
bake for approximately 1 hours,
tossing every 15 to 20 minutes.
The liquid will gradually
evaporate the longer you cook it.

After 1 hour, increase the oven
temperature to 425 degrees F.
Turn wings to coat evenly and
cook an additional 45 minutes.
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Marinated Mushrooms

8 oz. fresh mushrooms
cup creamy Italian dressing
cup melted butter
cup white wine

Combine and simmer on low heat for 3-4 hours
or until mushrooms are a dark brown.
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Meatball Appetizers

(Makes: 20-24 Appetizers)

1 lb. ground meat
1 c. whole cranberry sauce
1 c. tomato sauce

Shape meat into small balls.
Combine sauces; add meatballs.
Simmer 1 hour.
Serve with toothpicks.
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Meatballs In Beer Sauce

(Makes: 16 Servings)

2 slices bread, cubed
12 ounces light beers
1 pound lean ground beef
4 ounces part skim
mozzarella cheese, shredded
1 tablespoon margarine
1/2 cup onions, chopped
2 tablespoons firmly
packed brown sugar
2 tablespoons vinegar
2 tablespoons beef broth
1 tablespoon flour
1/2 cup chopped onions
1/2 teaspoon freshly
ground black pepper

Soak bread cubes in 1/2 cup of beer.
Combine ground beef with cheese,
pepper and beer-soaked bread.
Mix well and form into
32 cocktail-size meatballs.

Arrange in a single layer on a cookie
sheet and bake 15 minutes at 350F.

Meanwhile, saute' onions
in margarine until tender.
Stir in sugar, vinegar,
beef stock and remaining beer.
Thicken with flour if desired.
Simmer over low heat 10 minutes.

When meatballs are done,
drain on paper towels to remove fat.
Then add to sauce and simmer 20 minutes.
Serves with toothpicks.
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Meatballs In Red Wine

(Makes: About 36 Appetizer Meatballs)
Meatball Ingredients:
1 pound lean ground beef (chuck or round)
1/2 cup fine dry bread crumbs, plain
1/4 cup finely chopped onion
3/4 teaspoon cornstarch
dash ground allspice
1 egg, beaten
2 teaspoons Worcestershire sauce
1/4 cup chili sauce
1/2 cup evaporated milk
1 teaspoon salt

Sauce Ingredients:
2 tablespoons + 1 teaspoon cornstarch
1 cup water
2 beef bouillon cubes or
equivalent base or granules
3/4 cup dry red wine
1/2 teaspoon salt
1/8 teaspoon pepper
Combine all meatball ingredients.
Mix well and shape into 1-inch meatballs.
Place in a large shallow baking dish;
bake at 400° for 10 to 15 minutes.

Prepare sauce.
Combine sauce ingredients in a saucepan; cook,
stirring constantly, over medium heat until thickened.
Combine meatballs and sauce in a chafing
dish or crockery cooker; keep warm.
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Mini-Crawfish Pies

Prep Time: 20 minutes
Cook Time: 1 hour
Makes: 8 Pies

8 tablespoons butter,
cubed and softened
1 (3-ounce) package
cream cheese, softened
1 cup all-purpose flour

6 tablespoons butter, sliced
6 tablespoons all-purposes flour
1 large yellow onion, diced
4 stalks celery, diced
2 small carrots, diced
1 bunch scallions, diced
1 green pepper, diced
2 shallots, diced
1 pound frozen crawfish tails, thawed
3 tablespoons Cajun seasoning
Kosher salt and freshly
ground black pepper
4 cups chicken stock

Preheat oven to 325 degrees F.

For The Crust:
In a large bowl, blend together
the butter and cream cheese.
Stir in flour and chill for
1 hour in the refrigerator.

Separate dough; reserving
1/3 for pie tops, and using
2/3 for pie crust bottoms.

To form bottom portions of dough,
create dough balls approximately
1-inch in diameter and place
into bottom of muffin tin cups,
flattening to form crust bottoms.
Bake crusts only until golden
brown, about 20 minutes.

For The Filling:
In a saucepan, add butter and
flour, stirring together over
heat to create a roux.
Cook until mixture is the
color of peanut butter.

Add all vegetables and sauté
until soft, about 5 to 10 minutes.
Add crawfish, Cajun seasoning,
and salt and pepper to taste.
Sauté mixture for 2 to 3 minutes.
Add chicken stock and cook, stirring,
until mixture boils and thickens.

Spoon mixture into crusts.
Top with circles of unbaked dough cut
from the reserved 1/3 of original dough.
Make a small slit in the top of the
dough to allow steam to escape.

Bake for 20 to 25 minutes
or until golden brown.
Serve while warm.
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Mini-Handle Sandwich

Prep Time: 15 minutes
Cook Time: 8 minutes
Makes: 6 Servings

3 fresh leeks, sliced lengthwise,
cleaned very well
Peanut oil, for frying
1 cup hot sauce
(recommended: Texas Pete),
plus more for dipping
1 egg, well beaten
6 chicken drumettes
House Seasoning, recipe follows
Self-rising flour
6 slices white bread, crust trimmed

Prepare leeks by blanching in a
pot of boiling water for 1 minute.
Remove to an ice bath to chill.
Set aside.
When chilled, drain leeks.

Place oil in a deep-fryer or fill a large,
heavy-bottomed pan no more
than halfway full with oil;
heat oil to 350 degrees F.

In a shallow bowl, stir
together hot sauce and egg.
Season chicken with House Seasoning
and then dredge in egg mixture.
Coat chicken in self-rising flour.

When oil is at 350 degrees F,
carefully place chicken into hot oil
and deep-fry for 7 to 8 minutes.
Remove chicken with tongs
and drain on paper towels.

Spread each slice of bread
with mayonnaise and place
chicken drumette in center.

Fold bread around chicken
and tie with a leek strip.
Have extra hot sauce for dipping.

House Seasoning:
1 cup salt
1/4 cup garlic powder
1/4 cup black pepper

Combine all ingredients in a small bowl.
Place in a shaker for future use.

You can use chicken tenders instead of legs and
blue cheese dressing instead of mayonnaise.
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Mini Party Quiche

(Makes: 25)

4 large eggs
3/4 cup thickened cream
3 shallots, finely sliced
125g edam cheese, grated
250g lean ham, diced
Freshly ground black pepper
1 teaspoon chicken stock powder
5 sheets ready rolled puff pastry

Whisk eggs and cream
together in a large bowl.
Add shallots, cheese, ham,
pepper and stock powder.

Using a 9cm round cutter, cut 5
circles from each sheet of pastry.
Ease pastry circles into a Bessemer
Gourmet Griddle and spoon in
2-3 tablespoons of filling.

Sprinkle with paprika and cook
on a low heat 30-35 minutes.
Repeat with remaining pastry and filling.
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Mississippi Sin

(Makes: 6 - 8 Servings)

1 French bread (long)
1 package cooked ham, chopped
8 ounces cream cheese
1 (16 ounce) container sour cream
3 or 4 green onions
Dash of Worcestershire sauce
1 large block Colby jack cheese,
shredded, separated

Hollow out French bread
making a well in the center.
Mix ham, cream cheese,
sour cream, green onions,
sauce, and all but 1 cup
of the grated cheese.

Spoon into well of French bread.
Wrap filled bread with tin foil.
Cook for 1 hour on 350 degrees F.
Sprinkle 1 cup of cheese on
bread and serve immediately.

Use Ritz crackers or bread
pieces to scoop out filling.
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Mozzarella Sticks 1

2 eggs
1 tbsp. water
1 c. dry bread crumbs
1 1/2 tsp. Italian seasoning
1/2 tsp. garlic powder
1/8 tsp. pepper
12 sticks string cheese
(6 sticks cut in half)
3 tbsp. flour
1 tbsp. butter, melted
1 c. spaghetti, marinara,
or pizza sauce

In a small bowl, beat eggs and water.

In a plastic bag, combine bread crumbs,
Italian seasoning, garlic powder, and pepper.

Coat cheese sticks in flour, then dip in
egg mixture and bread crumb mixture.
Repeat egg and bread crumb coatings.

Cover and chill for at least 4 hours,
or overnight (very important,
or the cheese will melt and
flatten during baking).

Place on an ungreased baking sheet;
drizzle with melted butter.
Bake, uncovered, at 400F for
6-8 minutes or until heated through.
Allow to stand 3 minutes before serving.
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Mozzarella Sticks 2

The key to getting these to fry just right is making
sure they are frozen and not at room temp.

(Makes: About 56 Pieces)

Prep Time: 30 minutes
Cook Time: 10 minutes
Makes: 6 to 8 Servings
1 1/2 cups Italian-style dried breadcrumbs
1 1/3 cups freshly grated Parmesan
1 teaspoon salt
2 (16-ounce) blocks pasteurized mozzarella
cut into 4 by 1/2-inch sticks
4 large eggs, beaten to blend
1 1/2 cups vegetable oil
4 cups Marinara Sauce, recipe follows

Stir the bread crumbs, 1 cup of Parmesan
and 1 teaspoon of salt in a medium bowl to blend.

Dip the cheese in the eggs to coat completely
and allow the excess egg to drip back into the bowl.

Coat the cheese in the bread crumb mixture,
patting to adhere and coat completely.

Place the cheese sticks on a baking sheet.
Repeat dipping the cheese sticks
in the egg and bread crumb
mixture to coat a second time.

Cover and freeze until frozen,
about 2 hours and up to 2 days.

Heat the oil in a large frying
pan over medium heat.
Working in batches,
fry the cheese until
golden brown,
about 1 minute per side.

Transfer the fried cheese to plates.
Sprinkle with the remaining cheese
and serve with the Marinara Sauce.

Marinara Sauce:

Prep Time: 10 minutes
Cook Time: 1 hour 10 minutes
Makes: 2 Quarts

1/2 cup extra-virgin olive oil
2 small onions, finely chopped
2 garlic cloves, finely chopped
2 stalks celery, finely chopped
2 carrots, peeled and finely chopped
1/2 teaspoon sea salt, plus more to taste
1/2 teaspoon freshly ground
black pepper, plus more to taste
2 (32 ounce) cans crushed tomatoes
2 dried bay leaves

In a large casserole pot, heat the oil over a medium-high flame. Add the onions and garlic and saute until the onions are translucent, about 10 minutes. Add the celery, carrots, and 1/2 teaspoon of each salt and pepper. Saute until all the vegetables are soft, about 10 minutes. Add the tomatoes and bay leaves, and simmer uncovered over low heat until the sauce thickens, about 1 hour. Remove and discard the bay leaf. Season the sauce with more salt and pepper, to taste. (The sauce can be made 1 day ahead. Cool, then cover and refrigerate. Rewarm over medium heat before using.)
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2 tablespoons olive oil
1/4 cup chopped leeks
2 shallots, chopped
2 cloves garlic, chopped
2 pounds mussels
1/3 cup white wine
1/2 lemon, peeled and diced
Salt and freshly ground black pepper
2 tablespoons butter
2 tomatoes, chopped
1 teaspoon minced fresh thyme, or more to taste
1 tablespoon minced fresh parsley, or more to taste

In a large saucepan, heat olive oil over medium heat. Add leeks, shallots, garlic, mussels, white wine, and lemon and saute over until the mussels open. Season with salt and pepper, and then add butter and tomatoes. Continue cooking until the butter is melted, carefully tossing to combine. Sprinkle with thyme and parsley, adding more, to taste, if desired. Serve immediately.
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Oven Roasted Garlic

Prep Time: 5 minutes
Cook Time: 30 minutes
Makes: About 1 Cup Roasted Garlic Cloves

4 heads garlic, stem end trimmed by 1/2-inch
1 tablespoon olive oil
1/2 teaspoon kosher salt
1/4 teaspoon freshly cracked black pepper
1/4 cup plus 2 tablespoons chicken stock or water
French bread, accompaniment
Chopped parsley leaves, for garnish

Preheat the oven to 500 degrees F.

Rub the garlic with the olive oil and place the heads, cut-side up, in a small saute pan or baking dish that's just large enough to hold the garlic comfortably. Season the garlic with the salt and pepper and add the stock/water to the saute pan.

Place the saute pan in the oven and roast for about 30 minutes, or until the garlic is golden brown on the top and the cloves can be pierced easily with the tip of a sharp paring knife. Remove the chafing dish from the oven and allow the garlic to cool. When the garlic is cool enough to handle, squeeze the roasted garlic out from the skins.

Serve with slices of French bread and garnish with chopped parsley.
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Oyster In The Patty Shell

The patty shell is delicate and tasty and can also be used for other fillings. The filling is also great and if you don't like oysters you can use Italian Sausage instead. For added flavor, add a bit of garlic powder, a few drops of
hot sauce and some oregano. Makes an excellent appetizer.

Prep Time: 1 hour 15 minutes
Cook Time: 40 minutes
Makes: 7 Servings

1/2 pound button mushrooms, chopped
2 tablespoons butter
3 tablespoons all-purpose flour
1 cup milk
1/2 teaspoon salt
1/4 teaspoon celery salt
1 teaspoon lemon juice
1 cup fresh oysters, drained and chopped
1 1/2 ounces cream cheese
4 tablespoons butter (1/2 stick)
1/2 cup all-purpose flour

Freshly chopped parsley, for garnish
Grated Parmesan, for garnish

Oyster Preparation:
In a frying pan, saute the mushrooms in butter until tender. Blend in flour and cook until bubbly. Gradually add milk and cook until smooth and thickened, stirring constantly. Add salt, celery salt, pepper, lemon juice, and oysters. Cook over medium-low heat until oysters start to curl up, about 5 minutes, stirring occasionally.

Crust Preparation:
Preheat oven to 350 degrees F.

Soften cream cheese and butter and blend well in a medium bowl. Stir in flour to form dough. Transfer dough into a plastic kitchen bag and chill in refrigerator for 1 hour. Remove from fridge and shape into 7 balls about 1/2-ounce each. Flatten and place in an ungreased 4-ounce cup muffin tin. Bake 30 to 40 minutes, or until golden.

Fill crusts with oyster filling; garnish with parsley and Parmesan. Serve hot.

For a quicker recipe, a store-bought mini-pie crust may be substituted.
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Party Ball

Mix Together:
1 Large Philadelphia Cream Cheese Pkg.
1 Tablespoon Of Mayonnaise
1 Teaspoon Of Scraped Onion
1 Teaspoon Of Worchestershire Sauce

1 Green Pepper Chopped
1 Jar Of Armour Smoked Dried Beef(Chop the Beef)

At This Point Decide If You Want It Hot Or Cold!
If Cold-Add Pkg Of Chopped Pecans and Form A Ball
If Warm-Spread In Pie Pan And Top With Halved Pecans
Bake At 350 degrees For 15-20 Minutes

This Party Ball Is Great At Holiday Time Too!
Wonderful With Rye Crackers
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Party Pizzas

1 lb. hamburger
salt and pepper
1 tomato paste
1 tomato sauce
1 pkg old english cheese
Party rye bread

Brown meat , add seasonings. Mix tomato paste and sauce together;
cut cheese into trianngles, spread meat on bread, then spread sauce
then cheese and bake 10 to 15 min. in 350 degree oven on cookie sheets.
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Party Turnovers

(Makes: 48)

1 lb. ground beef
1 envelope Lipton onion soup
1 Cup shredded cheddar cheese
3 packages crescent rolls

Preheat oven to 375 degrees.

In medium skillet, brown meat and onion soup, blend in cheese. Separate rolls according to package directions; then cut in 11/2" pieces, place spoonful of meat mixture in center of each triangle; fold over and seal edges. Place on ungreased cookie sheet and bake 15 min. or until golden brown.
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Pate Bites & Herb Brie Board

Prep Time: 10 minutes
Makes: 4 Servings

4 slices dark bread, pumpernickel or German whole grain, toasted
4 tablespoons whole grain mustard
1/2 pound country pate or mousse pate
1/4 red onion, finely chopped
4 tablespoons capers, drained
1/2 pound herb brie
Cornichons or baby gherkin pickles
Water crackers
Red seedless grapes

Spread toasted bread lightly with mustard.
Arrange pate in thin layer on top of mustard.
Top with chopped onions and capers.

Cut each slice of bread into quarters.
Arrange on a cheese board with a wedge of brie
at room temperature, cornichons, crackers, grapes.

Wine Recommendation:
Serve with Champagne or try French or Sicilian Rose Wine.
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Pecan Cheese Ball

Prep Time: 15 min
Total Time: 1 hr 15 min
Makes: 16 Servings

1 pkg. (8 oz.) Cream Cheese, softened
1 cup Shredded Cheddar Cheese
1 pkg. (4 oz.) Crumbled Blue Cheese
1/2 cup chopped Pecans

BEAT cheeses in medium bowl with electric mixer on medium speed until well blended.
SHAPE into ball; roll in pecans. Cover. Refrigerate at least 1 hour.
SERVE as a spread with crackers.
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Pesto Cheese Blossom

Prep Time: 20 minutes
Makes: 15 to 20 Servings

1 (8-ounce) package sliced provolone cheese
2 (8-ounce) packages cream cheese, at room temperature
20 pistachios, shelled
2 cloves garlic
1/2 cup fresh basil leaves
1/2 cup fresh parsley leaves
1/2 cup pine nuts
1/4 teaspoon salt
1/4 teaspoon freshly ground pepper
2 tablespoons extra-virgin olive oil
3 ounces oil-packed sun-dried tomatoes

Line a medium bowl with plastic wrap, leaving enough overhang to cover the top. Reserving 3 slices of the provolone, line the bottom and sides of the bowl with the remaining provolone, overlapping the slices.

For The Cream Cheese Layer:
process the cream cheese, pistachios, and 1 of the garlic cloves in a food processor until blended; scrape the mixture into a bowl and set aside.

For The Pesto Layer:
process the basil, parsley, pine nuts, and the remaining garlic clove in the food processor until blended.

Dissolve the salt and pepper in the olive oil and mix well.

With the machine running, add the oil in a fine stream. Scrape this mixture into a second bowl and set aside.

For The Tomato Layer:
drain the tomatoes, reserving the oil. Puree the tomatoes with a small amount of the reserved oil in a food processor.

Spread some of the cream cheese mixture over the cheese slices lining the bowl. Layer the pesto mixture, half of the remaining cream cheese mixture, the sun-dried tomato mixture and then remaining cream cheese mixture in the bowl. Cover with the remaining provolone.

Bring the edges of the plastic wrap together over the top and secure with a twist tie. Freeze until firm. Remove the plastic wrap and invert the mold onto a serving platter. Serve with party crackers. This will keep in the refrigerator for up to 3 months.
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Pickled Okra Sandwiches

Prep Time: 15 minutes
Makes: 20 to 24 Whole Sandwiches

1 (24-ounce) loaf sliced white bread
1 (8-ounce) package cream cheese, softened
1 (16-ounce) jar pickled okra
1 cup finely chopped fresh parsley leaves

Remove crusts from bread. With a rolling pin, roll slices very thin. Coat each slice with cream cheese and place an okra spear in center; roll up. Spread a light coat of cream cheese on each rolled-up sandwich. Roll sandwich in finely chopped parsley. Cut in half, if desired.
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Pimento Cheese

This absolutely takes pimento cheese to a new level!!
This recipe has the perfect balance of flavors and is also comforting and impressive!! Try adding some horseradish for some zip. It also makes great grilled cheese sandwiches.

Prep Time: 10 minutes
Makes: 3 Cups

1 (3-ounce) package cream cheese, room temperature
1 cup grated sharp cheddar
1 cup grated Monterey Jack
1/2 cup mayonnaise
1/2 teaspoon House Seasoning, recipe follows
2 to 3 tablespoons pimentos, smashed
1 teaspoon grated onion
Cracked black pepper

Using an electric mixer, beat cream cheese until smooth and fluffy. Add all of the remaining ingredients and beat until well blended. It can be used as a dip for crudite or as a sandwich filling.

House Seasoning:
1 cup salt
1/4 cup black pepper
1/4 cup garlic powder

Mix ingredients together and store in an airtight container for up to 6 months.
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Poached Shrimp 1

Prep Time: 20 minutes
Cook Time: 30 minutes
Makes: 4 Servings

2 teaspoons sea salt
2 lemons, halved, plus more for serving
3 bay leaves
1 handful fresh thyme leaves
1 handful fresh flat-leaf parsley
1/4 cup seafood seasoning (recommended: Old Bay or Zatarains shrimp boil)
2 pounds jumbo shrimp, with shells, heads, and tails on
Bloody Mary Cocktail Sauce, recipe follows

Fill a large pot with about a 1/2 gallon of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Add the herbs and seafood seasoning. Bring to a boil over medium-high heat and simmer for 5 minutes to infuse the water with the aromatics.

Reduce heat to medium-low and add shrimp. Simmer, uncovered, for 5 minutes or until the shrimp are bright pink and the tails curl. Using a slotted spoon, remove the shrimp from the poaching liquid and chill thoroughly before peeling. Serve with lemon wedges and Bloody Mary Cocktail Sauce as part of a raw shellfish bar.

Bloody Mary Cocktail Sauce:

(Makes: 4 Cups)

4 ripe tomatoes, coarsely chopped
2 celery stalks, coarsely chopped
1 medium onion, coarsely chopped
1/2 cup ketchup
2 tablespoons grated fresh or prepared horseradish
1 lemon, juiced
2 teaspoons hot sauce
1 tablespoon Worcestershire sauce
1 shot pepper vodka
1 teaspoon celery seed
Sea salt and freshly ground black pepper

Combine the tomatoes, celery, and onion in a blender and puree to break the vegetables down. Add the remaining ingredients and puree until smooth. Chill before serving with a raw bar.
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Poached Shrimp 2

Boiling the shrimp in a stock like this is super. You can poach the shrimp in the shells a day before and then just peel them about an hour before serving.
Serve with different dips, Yum!

Prep Time: 15 minutes
Cook Time: 12 minutes
Makes: 4 Servings

1/2 handful salt
2 carrots, roughly chopped
2 stalks celery, roughly chopped
2 cups pinot grigio
2 fresh bay leaves, or 1 dried
6 peppercorns
2 pounds jumbo shrimp, shell on

Mix salt, carrots, celery, pinot grigio, bay leaves, and peppercorns in 2 quarts of water and bring to a simmer. Add the shrimp and just bring back to a boil. Once the water boils, cook for 60 seconds. Remove the shrimp immediately and lay out on a cookie sheet to cool to room temperature. Refrigerate until chilled, about 1 hour. Peel shrimp just before serving and serve chilled.
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Poo Drops

1 pound Mild Italian Sausage
1 pound Ground Round
1 pound Velveeta
Party Rye

Crumble sausage and ground round in a skillet and brown.
Drain. Add Velveeta and stir over low heat until melted.

Place Party Rye in rows on cookie sheets.
Plop a small mound of cheesy meat on it.
Cover with waxed paper and refrigerate until ready to eat.
Bake at 350 degrees until hot.
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Port Wine Cheese Spread

(Makes: About 4 Cups)


  • 1/2 cup port wine
  • 1/4 cup butter, melted
  • 1 pound Cheddar cheese, grated
  • 1 cup sour cream
  • 1 1/4 teaspoons salt
  • 1/8 teaspoon cayenne

In a small bowl, combine wine and butter. In a food processor or blender, combine cheese, sour cream, salt, and cayenne. Process until smooth. With motor running, gradually add wine mixture, blending until smooth. Store in airtight container and refrigerate 24 hours to allow flavors to blend. Serve with crackers or French bread.
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Potato Chip Chicken Fingers

(Makes: 3 to 4 Servings - 16 fingers)

1 pound boneless, skinless chicken breasts
170 g bag regular potato chips
2 eggs, beaten

Cut each chicken breast portion into at least four lengthwise strips. If the portion is large, you might even be able to get five or six strips out of a singe breast.

Now here comes the fun part. Without opening the bag, smash the potato chips by squashing and rolling the bag until the chips are mushed into teensy-weensy crumbs. Of course, the bag will pop, but that's OK. You can even roll a rolling pin over the bag to get the crumbs really fine.

Open the bag at the top (if it hasn't already opened itself) and, after dipping each chicken finger into the beaten egg, drop it into the potato chip bag and shake until completely coated. Remove the fingers and place them on a lightly greased baking sheet, leaving some space between them.
(Please resist the urge to eat any leftover potato chip crumbs as they've been in contact with the chicken.)

When all the chicken fingers are coated, bake at 425 degrees for 10 minutes, then turn them over and bake for 10 to 15 minutes more, until sizzling and lightly browned.

Serve with ketchup or barbecue sauce.
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Potato Galette

A staple of the French countryside, potato galette is an ideal accompaniment to roasted chicken or beef tenderloin.

Be sure to use clarified butter, which will not burn as quickly as regular butter during the galettes long cooking time.

Placing a dollop of crme fraiche on top of the galette and adding a thin slice of smoked salmon makes a delicious appetiser or breakfast dish.

Or you can serve a wedge with eggs, sausages, chicken, or meat.
Its a very versatile dish.

(Makes: 2 - 4 Servings)

2 tablespoons clarified butter, plus more for pan
2 large sprigs fresh thyme, plus more for garnish
2 large russet potatoes, peeled and very thinly sliced (about 1/16-inch-thick)
Coarse salt and freshly ground pepper

1. Preheat the oven to 400. Heat clarified butter in a 10 1/2-inch cast-iron skillet over medium heat until very hot, but not smoking.
Place a sprig of thyme in center of skillet.
Arrange potatoes in an overlapping spiral to fill pan (be careful, because the fat may spatter).
Season with salt and pepper.
Brush the bottom of a medium saut pan with clarified butter, and place over potatoes to weigh them down.
Cook until golden brown, about 8 minutes.

2. Carefully pour off excess butter, if there is any, and reserve.
Turn galette out onto a baking sheet.
Place another sprig of thyme in center of skillet.
Using two spatulas, carefully return galette to skillet, browned side up.
Season with salt and pepper.
Cover with saut pan; transfer to oven, and bake until second side is brown and potatoes are cooked through, 20 to 30 minutes more.
Remove top saut pan 5 minutes before removing skillet from oven.
Carefully slide galette onto cutting board.
Cut into wedges, and serve immediately.
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Prosciutto Purses

Prep Time: 40 minutes
Makes: 36 purses, 12 servings

1 medium cantaloupe (about 3 pounds)
1 medium honeydew (about 3 pounds)
1 1/2 pounds thinly sliced prosciutto (about 36 slices)
2 bunches fresh chives, blanch 36 and save remaining for garnish

Working with 1 melon at a time, cut in 1/2.
Gently scrape out seeds and membrane and discard.
Using a melon baller,scoop out rounds from
flesh and place in large bowl. Discard skin.

Keep the prosciutto loosely covered with plastic wrap to prevent
them from drying out as you start to assemble 1 purse at a time.
Place 1 melon ball in the center of a prosciutto slice,
gather all sides to the top and secure with a blanched chive.

It may be necessary to overlap a few pieces of prosciutto in order to completely wrap the melon ball. Place finished purse, seam side down onto a baking sheet and keep covered. Repeat with remaining prosciutto and melons. Can make it only up to 2 hours ahead of time because the salt in the prosciutto will break down the melon.

Scatter the chives onto a decorative platter.
Place prosciutto purses on top and serve.
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Prosciutto Wrapped Figs & Blue Cheese

8 Black Mission figs
1/2 cup blue cheese, cut into cubes
8 prosciutto (thinly sliced, cut in half lengthwise)
2 tablespoons extra-virgin olive oil
Sea salt and freshly ground black pepper

Preheat grill. You will need medium to high heat for grilling. The key is to crisp the prosciutto quickly and leave the blue cheese just melted with the inner part of the fig cool in temperature.

Cut the figs in half and place a piece of blue cheese on each fig half. Wrap the prosciutto around each fig half, covering the cheese. The ends of the prosciutto should overlap.

Grill each piece until the prosciutto begins to color and crisp, about 2 minutes on each side. Remove from grill, lightly drizzle with extra virgin olive oil and season with sea salt and pepper. Serve warm.
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