Back To Top

Quick Liver Pate

(Makes: 12 Servings)

1 8-oz pkg cream cheese
1 lb liver sausage
1/4 cup green onions (tops & bottoms),
finely chopped (or grated onion to taste)
6 slices bacon, fried crisp & crumbled
2 tbs parsley, minced
1 tsp Worcestershire sauce
1 tbs dijon or prepared mustard (to taste)

Bring cream cheese & liver
sausage to room temperature.

Cream together and add onion,
bacon, parsley, worcestershire, & mustard.
Shape into one large ball or two medium balls
and roll either in parsley or chopped pecans or walnuts.
Wrap in plastic wrap and store in fridge.
You may also 'frost' it with a little
softened cream cheese if you wish.
Back To Top

Ranch Meatballs

(Makes: 2 dozen)

1 packet (1 oz) Hidden Valley
Original Ranch dressing mix
1 lb. ground beef
2 T butter
1/2 C beef broth

Combine ground beef
and dressing mix.
Shape into meat balls.

Melt butter in skillet and
brown meatballs on all sides.
Add broth, cover, and simmer until
cooked through, about 10-15 minutes.

Serve warm with toothpicks.
Back To Top

Raw Clams On The Half Shell

Prep Time: 30 minutes
Makes: 24 Clams

24 littleneck clams
Crushed ice or rock salt
Cucumber Mignonette Sauce,
(*Recipe Follows*)

Scrub the clams under cold water
with a stiff brush to remove the dirt.

Next, find a durable thick cloth and fold
it over several times to create a square;
this will steady the clams as you shuck
them and also protect your hand.
Using the towel as a mitt,
hold the clam firmly
in the palm of your
towel-covered hand;
have a small bowl handy to
catch the delicious juice.

Insert the tip of a clam or oyster
knife between the shell halves,
and work it around one side to
the other as you pry it open.
Using the knife, cut the muscles
away from the top shell,
bend the shell back, and discard it.
Run the knife underneath the
clam to detach it completely,
but leave it in its shell
(take care not to cut the meat itself.)

Tip out the clam juice into the bowl and
pour it back over the shucked clams.
Nestle the clams in a bed of crushed ice or
rock salt to keep them steady.
Spoon the cucumber mignonette on top and
serve as part of a raw shellfish bar.

Cucumber Mignonette Sauce:

(Makes: 1 Cup)

1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

In a small bowl, combine the rice wine vinegar,
shallots, ginger, cucumber, black pepper,
and cilantro; mixing with a fork.
Cover and chill for at least 1 hour or
up to the day before you plan to serve,
to allow the flavors to come together.
Serve with raw oysters and clams.
Back To Top

Raw Oysters On The Half Shell

Prep Time: 30 minutes
Makes: 24 Oysters

24 oysters, such as Malpeque,
Kumamoto, or Belon
Crushed ice or rock salt
Cucumber Mignonette Sauce,
(*Recipe Follows*)

Scrub the oysters under cold water
with a stiff brush to remove the dirt,
especially in the hinge area where
mud has a tendency to get trapped.

Next, find a durable thick cloth and fold it
over several times to create a square;
this will steady the oysters as you
shuck them and also protect your hand.
Using the towel as a mitt, place the oyster,
cup-side down in the palm
of your towel-covered
hand with the hinge facing you;
have a small bowl handy to
catch the delicious juice.
Insert the tip of an oyster knife or dull
butter knife as far into the hinge as it will go;
don't jab it in there or you could break the shell.

With gentle force, twist the knife
back and forth to pry the shell open.
Using the knife, cut the muscle away
from the top shell, bend the
shell back, and discard it.
Run the knife underneath the oyster
to detach it completely,
but leave it in its shell.

Tip out the briny liquor into the bowl and
pour it back over the shucked oysters.
Nestle the oysters in a bed of crushed ice
or rock salt to keep them steady.
Spoon the cucumber mignonette on top and
serve as part of a raw shellfish bar.

Cucumber Mignonette Sauce:

(Makes: 1 Cup)

1 cup rice wine vinegar
1 shallot, minced
1-inch piece fresh ginger, peeled and grated
1/2 hothouse cucumber, peeled and minced
Several turns freshly ground black pepper
1 handful fresh cilantro leaves, chopped

In a small bowl, combine the rice wine vinegar,
shallots, ginger, cucumber, black pepper,
and cilantro; mixing with a fork.
Cover and chill for at least 1 hour or up
to the day before you plan to serve,
to allow the flavors to come together.
Serve with raw oysters and clams.
Back To Top

Ribs Marinated In Beer

These are great for cocktail parties
and also make a great dinner.
They're easy to make and much easier
to eat than their larger cousins.

1/3 cup dark beer
1/3 cup soy sauce
1/2 cup Dijon mustard
1/4 cup dark brown sugar
1 minced onion
1 T. Worchester sauce
4 lb pork spare ribs --
ask your butcher to cut
them in half the long way.

Simmer ribs in boiling
salted water for 20 minutes.
Drain and rinse under cool water.

Mix marinade ingredients and pour into
a pan big enough to hold all the ribs.

Cut ribs into individual pieces
and put into marinade pan.
Cover with foil and marinade for
2 hours at room temp or chill overnight.

Put the entire pan, still covered,
and sauce into a pre-heated 350 degree F
oven for 1 hour or until ribs are tender.

Baste with sauce as needed during baking.
Remove ribs from sauce and serve.

These can be done ahead
of time and reheated.
Back To Top

Roasted Corn Quesadillas

A wonderful, healthy recipe,
that goes great with a margarita,
and the perfect treat for any party!
Try adding some chicken
for some extra yumminess!

(Prep Time: 20 minutes)
(Inactive Prep Time: 1 hour)
(Cook Time: 25 minutes)
(Makes: 6 to 8 Servings)

1/4 cup chipotle peppers
in adobo sauce, minced
1/2 lime, juiced
1 cup sour cream
3 ears white corn on the cob
2 tablespoons olive oil
1 jalapeno, seeded and minced
1/4 red onion, diced
1/2 cup black beans
2 Roma tomatoes, diced
2 tablespoons diced roasted red bell peppers
1/2 teaspoon sea salt
1/2 teaspoon freshly ground black pepper
1/2 teaspoon ground cumin
6 tablespoons freshly chopped
cilantro leaves, divided
6 ounces Jack cheese, shredded
6 ounces Cheddar, shredded
8 medium flour tortillas
5 tablespoons, sliced scallions

Preheat grill to high.
Preheat oven to 375 degrees F.

Mix diced chipotle, lime juice and
sour cream, and refrigerate for 1 hour.
Over medium flame or on a grill pan, roast corn.
Let cool and cut kernels off cob.

In a medium saute pan over medium-high heat,
add olive oil, jalapenos, red onions, and black beans.
Saute until the onions are translucent.
Add the tomatoes, corn kernels and roasted bell pepper.
Stir and saute for 3 minutes and add salt, pepper,
cumin and 3 tablespoons of cilantro.
Remove the pan from heat and let rest.

Evenly distribute mixture, the remaining
cilantro and cheeses among 4 tortillas.
Top with remaining tortillas.

Place tortillas on a baking sheet and place in the oven.
Cook for about 10 minutes, until cheeses have melted
and the quesadillas are warmed through.
Cut each into 6 pieces.

Serve with chipotle sour cream
garnished with scallions.
Back To Top

Roasted Shrimp With Thousand Island Dressing

(Prep Time: 5 minutes)
(Cook Time: 6 minutes)
(Makes: 4 Servings)

1/2 pound large shrimp,
peeled and deveined
1/2 teaspoon kosher salt
1/2 teaspoon freshly
ground black pepper
1/2 tablespoon olive oil
1/2 tablespoon freshly
squeezed lemon juice

For The Dressing:
3/4 cup mayonnaise
1/4 cup ketchup
1 teaspoon minced capers
1 teaspoon minced gherkins
1 tablespoon sweet pickles
1 teaspoon lemon juice
Pinch kosher salt
Pinch freshly ground black pepper

Preheat the oven to 400 degrees F.

Place the shrimp on a sheet pan and
sprinkle with the salt and pepper.
Pour the olive oil and juice over the shrimp,
and roast in the oven for 5 to 6 minutes.

For the dressing, place the mayonnaise, ketchup,
capers, gherkins, sweet pickles, lemon juice,
salt and pepper in a bowl, and stir until blended.
Serve with the roasted shrimp.
Back To Top

Sage Sausage Bites With Balsamic Apricot Dip

This spectacular crowd pleasing recipe with
mild sausage combined with the tangy
dipping sauce is a perfect combination
and is quick and easy to prepare.
The dipping sauce also goes great
with sauteed kielbasa sausage,
grilled chicken, chicken tenders,
chicken nuggets and dipping veggies.

Prep Time: 10 minutes
Cook Time: 12 minutes
Makes: 8 Servings

1 tablespoon extra virgin olive oil,
1 turn of the pan
1/2 onion, chopped
1 1/4 pounds bulk Italian
sweet sausage meat
3 tablespoons chopped fresh sage,
4 or 5 sprigs, slivered
1/4 cup balsamic vinegar, eyeball it
1 cup apricot all-fruit spread or,
apricot preserves
1/2 cup spicy brown mustard
1 cup Italian bread crumbs,
a couple of handfuls

Preheat a small pot over medium heat
and the oven to 425 degrees F.

To the pot, add oil and onion.
Sauté the onion for 1 minute.

In a mixing bowl, combine sweet
sausage and chopped sage.

Next, add balsamic vinegar to onion
and reduce by half, 1 minute.
Remove vinegar from heat and combine
with apricot all-fruit spread or
preserves and spicy mustard.
Stir until mustard is fully incorporated.
Dip will be glossy and brown in color.

Add 2 tablespoonfuls of apricot dip
to bulk sausage and mix.
Form meat into bite size nuggets,
coat in bread crumbs then place
on nonstick cookie sheet.

Recipe will make 20 to 24 pieces.
Bake 15 to 17 minutes, until evenly
browned, turning occasionally.
Drain, then serve with party picks for dipping
with remaining balsamic apricot mustard dip.

Suggested Beverages:
Italian beer (Moretti, Peroni) and
wines (chianti classico, primitivo, nero d'avola)
San Pelligrino water and sliced citrus fruit
Back To Top

Salmon Cakes

These salmon cakes are wonderful with every
mouthful bursting with yummy flavors.

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

Vegetable or canola oil, for frying
3 (6-ounce) portions cooked salmon
or 3 (6-ounce) cans salmon, drained well
1 1/2 cups cracker meal
2 large eggs, beaten
2 rounded teaspoons Old Bay seasoning blend
1/2 red bell pepper, seeded and finely chopped
20 blades fresh chives, snipped or chopped
2 to 3 tablespoons fresh dill, a handful, finely chopped
1 teaspoon cayenne pepper sauce
1 lemon, zested and juiced
Salad greens
Coarse salt
Extra-virgin olive oil, for drizzling
1/2 cup mayonnaise or reduced fat mayonnaise
1/2 cup chili sauce
2 tablespoons dill pickle relish

Heat a large, heavy skillet with
1 inch of frying oil over moderate heat.

Flake the cooked cooled salmon with a fork.
Add cracker meal to the bowl and
work through the fish with your hands.

Add the eggs, seasoning, pepper, chives, dill,
pepper sauce, and the zest of one lemon to the bowl.
Combine the ingredients well with your hands.
If the mixture is a little wet,
add a bit more cracker meal.

Form 3-inch patties of
salmon cakes 1-inch thick.
You should yield 8 to 10 cakes.
Fry cakes until golden in a single
layer 3 or 4 minutes on each side.
Drain on paper towel lined plate.

Toss salad greens with coarse salt
and the juice of the lemon you zested.
Drizzle the greens with a little extra-virgin
olive oil and re-toss the salad to coat.

Combine mayonnaise, chili
sauce and relish in a small dish.
To serve, place salmon cakes
on a bed of baby greens,
2 cakes per person and top
with chili mayonnaise sauce.

These cakes can also be
sprayed with EVOO
and baked in a 350 degrees F
preheated oven for 10 -15 min.

To give this recipe a Southwest kick
serve with the following sauce:
By using a bottled chipotle marinade/sauce
and mixed in a 1/4 c. sour cream,
1/4 c. mayo and
2 tablespoons water.

Heat this through and served warm.
Back To Top

Salmon Log

1 pound can salmon
8 oz. cream cheese (softened)
2 Tablespoons minced onion
1 teaspoon lemon juice
2 Tablespoon horseradish
Chopped nuts
Fresh parsley

Mix first 5 ingredients, shape into
ball and refrigerate until stiff.
Then roll into a log on foil coated
with nuts and parsley, chill over night.
Spread on crackers.
Back To Top

Salmon Tartare

Prep Time: 20 minutes
Cook Time: 5 minutes
Makes: 2 Servings

4 ounces smoked salmon, julienned
1 teaspoon capers chopped
1 tablespoon homemade or
prepared mayonnaise
1 teaspoon chopped dill
1 teaspoon minced shallots
1/2 lemon, juiced
Salt and pepper
2 slices pumpernickel slices,
squared off and cut into
4 triangles each, toasted
8 small dill sprigs

Combine salmon, capers,
mayonnaise, dill and shallots.
Taste, and adjust seasonings with
lemon juice, salt and pepper.
Divide among croutons and
top each with a dill sprig.
Back To Top

Salt & Pepper Buffalo Shrimp With Blue Cheese & Celery

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 10 - 12 Servings

Ingredients For Blue-Cheese Dip:
1 cup crumbled blue cheese
1/3 cup olive oil
2 teaspoons fresh lemon juice
3/4 cup heavy cream
1 bunch celery, cut into sticks

Ingredients For Shrimp Sauce:
3 tablespoons minced garlic
1/2 cup chopped fresh parsley
1/3 cup extra-virgin olive oil
1/4 cup medium-dry Sherry
2 to 4 tablespoons hot sauce
2 tablespoons fresh lime juice

For Shrimp:
1 1/2 pounds large (16 to 20 per pound) shrimp, in shells
2 tablespoons kosher salt
2 tablespoons cracked black pepper
About 1/2 cup olive oil

Make Dip:
Puree blue cheese, oil, and lemon juice in a food processor until smooth. Transfer to a bowl and whisk in cream. Serve dip with celery.

Make Sauce:
Stir together sauce ingredients.

Cook shrimp: Make a deep lengthwise incision along inner curve of each shrimp with a small knife, cutting all the way through flesh but not shell. Devein.

Toss with kosher salt and cracked pepper to coat. Heat 2 tablespoons oil in a 12-inch nonstick skillet over high heat until hot but not smoking, then cook shrimp in batches, without crowding, until just cooked through, about 3 minutes per side, adding more oil as needed. Transfer to a large bowl as cooked.

Add sauce to shrimp and toss well to coat.

Cooks' Notes:
Shrimp may be served hot or at room temperature. Blue-cheese dip can be made 2 days ahead and chilled, covered. Bring to room temperature before serving.
Back To Top

Saucisson En Croute

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 8 Servings

2 large egg yolks
1 teaspoon water, plus more for brushing
1 1/2 kielbasa sausage, (1 1/2 rings)
Flour, for rolling pastry
2 sheets prepared puff pastry
Assorted mustards for serving

Preheat oven to 425 degrees F.

Beat the egg with the water and set aside.
Cut the kielbasa into 8 (3-inch)
long pieces and set aside.

On a lightly floured surface roll the
pastry sheets into 12 by 12-inch squares.
Cut the sheets into 8 equal squares.
Brush 1 square with water around the
edges and wrap a sausage up in the pastry.
(First fold the 2 long sides over the sausage,
then fold the ends up and over.
Press edges firmly to seal.)
Place seam side down on a
parchment-lined sheet pan.

Brush the tops and sides
of the packages with egg wash
and bake until browned and
shinny, about 25 minutes.
Transfer to a rack and cool
for 20 minutes, before serving.
They can be served warm or at
room temperature with assorted mustards.
Back To Top

Sausage Balls

1 lb. sausage
2 cups cheese
2 cups Bisquick
1/2 cup milk

Mix together thoroughly and make into balls.
Bake at 350 F for 15 min. on cookie sheets.
Back To Top

Sausage Biscuit Balls

(Makes: 10 to 12 Servings)

1 lb. hot ground sausage
2 cups Cheddar cheese, shredded
2 1/2 cups biscuit baking mix

Mix all ingredients together, roll into balls. Place on ungreased baking sheet. Bake at 350 degrees for 15 to 20 minutes.
Back To Top

Sausage Stuffed Mushrooms

These mushrooms are moist, easy to make and bursting with flavor.
They can also be made ahead of time, just store them in the refrigerator,
and put them in the oven when ready to serve. If you dont like spinach you can leave it out of this recipe and try using crabmeat instead of sausage.
The stuffing is also great baked in puff pastry.

Prep Time: 10 minutes
Cook Time: 25 minutes
Makes: 24 Large Stuffed Mushrooms

1 tablespoon extra-virgin olive oil,
one turn of the pan
24 large gourmet stuffing mushroom caps,
stems removed and reserved brushed with damp towel
Salt and pepper

1 1/2 teaspoons extra-virgin olive oil,
half a turn of the pan
3/4 pound sweet bulk Italian sausage
4 cloves garlic, chopped
20 stems mushrooms, finely chopped
1 rib of celery and green,
leafy top from the heart of the stalk, chopped
1/2 small onion, chopped
1/2 small red bell pepper,
seeded and chopped
1 (10-ounce) box chopped frozen spinach,
defrosted and squeezed dry
3 slices white bread,
toasted and buttered,
chopped into small dice
1/3 cup grated Parmigiano or Romano, 2 handfuls

Preheat oven to 500 degrees F.

Heat a large skillet over medium high heat. Add oil and mushroom caps and season caps with salt and pepper. Saute caps 5 to 7 minutes, until they are lightly browned and tender on edges. Turn caps up and let juices drain away from caps. Transfer caps to a small nonstick baking sheet.

Wipe out skillet and return to heat. Add a touch of oil and sausage to the hot skillet. Brown and crumble sausage for 3 minutes. In a food processor pulse and chop the garlic, add mushroom stems and pulse to chop the mushroom stems. Add celery, onion and red bell pepper to the mushrooms and pulse to chop. Remove mixture from the processor and saute veggies and mushrooms over medium high heat another 3 to 5 minutes.

Add dry, defrosted spinach and stir into stuffing. Add chopped toasted bread and cheese to the pan and toss stuffing until bread is moist and stuffing is combined, 2 or 3 minutes. Fill caps with stuffing using a small scoop or large spoon.

Place caps in hot oven and reduce heat to 450 degrees F. Bake 6 to 8 minutes to crisp edges of stuffing and set stuffing in mushrooms. Transfer stuffed mushrooms to a serving plate.
Back To Top

Sauteed Mussels

This recipe tastes great and lookes
absolutely beautiful plated.

(Makes: 2 Servings )

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 with crusty bread.
Back To Top

Scallops With Bacon & Whole Grain Mustard Rub

Prep Time: 10 minutes
Cook Time: 1 hour 5 minutes
Makes: 4 Servings

4 slices smoked bacon
3 tablespoons whole grain mustard
16 scallops, U 10 dry pack preferred
Creme Fraiche Mashed Potatoes, recipe follows

Preheat oven to 350 degrees F.

Cut the bacon in quarters and put it and the and mustard in a food processor and puree until a smooth paste consistency. Coat scallops with puree. Using a frying pan, sear the scallops in a little oil. Place scallops in the oven and bake for 8 to 10 minutes. Remove scallops and allow to rest for 2 minutes before serving. Place creme fraiche mashed potatoes on each of 4 plates and top each with 4 scallops.

Creme Fraiche Mashed Potatoes:
1 cup, plus 2 tablespoons heavy cream
3/4 cup sour cream
2 pounds small red potatoes
1 teaspoon salt
1 (8-ounce) package cream cheese, room temperature
2 teaspoons roasted garlic
1 teaspoon House seasoning, recipe follows
1 teaspoon seasoned salt
4 tablespoons unsalted butter
1/4 cup sliced green onions
1 tablespoon chopped chives

Prepare the creme fraiche ahead of time by combining 1 cup of the heavy cream with 1/2 cup of the sour cream, cover with plastic wrap and let stand at room temperature for 12 to 24 hours. Stir well and refrigerate for 4 hours.

Place the potatoes in a pot, cover with cold water, and add salt. Bring to a boil and cook potatoes for 20 to 25 minutes, and drain. With an electric mixer, beat the potatoes with the cream cheese, the remaining sour cream, and 2 tablespoons of heavy cream, garlic, house seasoning, and seasoned salt. Stir in the butter and onions. Place the mashed potatoes in a lightly greased 2-quart round casserole, spoon the creme fraiche on top, and sprinkle with chives. Bake until potatoes are hot, approximately 20 to 30 minutes.

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.
Back To Top

Seafood Stuffed Mushrooms 1

These can be prepared the night before and baked when needed.
A restaurant quality appetizer!

Makes: 10 Servings
Prep Time: 30 minutes
Cook Time: 15 minutes

40 medium mushroom caps (stems removed)
1/3 cup cream cheese
1/4 cup milk
1 clove garlic, minced
1 pinch nutmeg
1 pinch pepper
1/2 tablespoon flour
1 tablespoon mayonnaise
1 tablespoon lemon juice
3 tablespoons parmesan cheese , kraft
1 green onion, sliced thin
1 can crabmeat, drained
1 can baby shrimp, drained
1/2 cup cheddar cheese, finely grated
extra parmesan cheese, for sprinkling

1. Wipe mushroom caps with a damp cloth to remove any dirt.
2. Set aside.
3. In a saucepan on low heat combine and stir with a wire whisk: flour, cream cheese, milk, garlic, salt, nutmeg, pepper and heat gently until cream cheese is no longer lumpy.
4. Stir in mayonnaise, lemon juice, parmesan cheese and green onion.
5. Remove from heat and fold in crab meat and shrimp gently with a rubber spatula. 6. Cover and allow to cool completely before stuffing the mushrooms.
7. Stuff each mushroom cap with filling.
8. Place in a 9 x 13 inch greased baking dish and sprinkle with cheddar cheese and extra Parmesan cheese.
9. At this point you can cover the dish with plastic wrap and store in the fridge overnight if you want to prepare them ahead.
10. Pre-heat oven to 400 degrees F.
11. Bake 15 to 20 minutes.
Back To Top

Seafood Stuffed Mushrooms 2

Prep Time: 30 minutes
Cook Time: 20 minutes
Makes: 24 Appetizers

1 (5-ounce) lobster tail
12 shrimp, fresh or frozen, thawed
1 small bunch crab claws
1 cup Ritz cracker crumbs
Hungarian pepper (Paprika)
1 pound large mushrooms

Olive oil
10 cloves garlic, chopped
1/4 cup green pepper, chopped
4 green onions, chopped
1 egg
1 cup water
1/4 pound melted butter
1 cup Monterey Jack cheese

Preheat oven to 425 degrees F. BBQ or boil all seafood: lobster 5 to 10 minutes, shrimp 3 to 5 minutes, crab 3 minutes. Remove shells from the seafood and chop. Chop all seafood and set aside. Mix together Ritz cracker crumbs, Hungarian pepper (Paprika), salt and pepper and set aside. Carefully remove the stems from the mushrooms, chop finely and set aside.

Add olive oil to a saute pan and add garlic. After 1 minute, add the chopped green pepper and onion. Continue to saute for 2 to 3 minutes. Add chopped mushroom stems and saute until cooked. Saute over medium heat until the mixture is reduced. Add the seafood mixture and mix well. Remove from the heat and stir in the Ritz crumb mixture. In a separate bowl blend the egg and water. Add the egg/water mixture to the pan and mix well.

Stuff each mushroom cap with a small portion of the seafood mixture. Brush with melted butter and top with cheese. Bake for 15 to 20 minutes, or until cheese is melted.
Back To Top

Seared Tuna With Guacamole & Basil

A light appetiser, that goes great with Cabernet or other red wine.
Best to use FRESH tuna.

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

2 tuna steaks (1/2 lb. each, 4 1/2" diameter)
2 avocados
2 lemons , juiced
1/2 bunch fresh parsley
1 tablespoon minced onion
2 teaspoons minced garlic
fresh black pepper , coarsley ground
1 dash Tabasco sauce
3 tablespoons olive oil
1 cup fresh basil
toasted pita bread , cut in trianges

1. Drizzle tuna with olive oil, sprinkle with salt and pepper on both sides.
2. In a very hot pan, sear tuna for 1 minute on each side (for rare).
3. For Sauce: cream 1 avocado to a smooth consistency, cut other avocado into 1/4" cubes, to add texture.
4. Mix all remaining ingredients in avocado mixture.
5. Slice tuna into bite-sized (2 inch) peices, top with a spoonful of guacamole.
6. Serve on toasted pitas.
Back To Top

Shrimp Ball Spread

(Makes: 6 Servings)

1 (8 oz) package cream cheese, softened
1 (4 1/4 oz.) can shrimp, drained and chopped
6 pimiento-stuffed olives, chopped
2 Tbsp. finely chopped onion
2 Tbsp. mayonnaise or salad dressing
1 tsp. lemon juice
1/4 tsp. Worcestershire sauce
1/4 tsp. hot sauce
1/8 tsp. garlic powder

Combine all ingredients; refrigerate 30 minutes.
Form into ball or log shape.
Serve with crackers or rounds of bread.
Can garnish with parsley or sliced green or black olives.
Back To Top

Shrimp Cocktail

Easy to do and great for entertaining.

Prep Time: 15 minutes
Cook Time: 23 minutes
Makes: 4 to 6 Servings

Court Bouillon:
10 cups cold water
2 medium carrots, quartered
2 stalks celery, quartered
1 large onion, quartered
1 head garlic, halved
1 lemon, halved
1/2 bunch parsley
5 sprigs fresh thyme
2 bay leaves

1 pound medium or large shrimp, in the shell, rinsed
1 tablespoon kosher salt
Cocktail Sauce, recipe follows
Lemon wedges

Put the water, carrot, celery, onion, garlic, lemon, parsley, thyme, and bay leaves in a pot and bring to a boil over high heat. Lower the heat to a simmer, set a cover on top slightly ajar, and cook for 10 to 30 minutes.

Drop the shrimp into the liquid and turn off the heat. Cook the shrimp, stirring occasionally, until they curl and turn pink, about 2 to 2 1/2 minutes for medium shrimp, 3 minutes for large ones. Drain and cool to room temperature. Peel the shrimp and remove the vein along the curve of the shrimp, if desired. Refrigerate if not serving right away.
If refrigerated, bring the shrimp to room temperature 20 minutes before serving.

To serve put the cocktail sauce in a medium bowl and surround with the shrimp, or loop the shrimp over the edge of an individual cocktail glass and top with the sauce. Garnish with the lemon and serve.

Optional Tip:
To de-vein the shrimp before cooking, hold a shrimp between the thumb and forefinger with the rounded side of the shrimp upward. Place the pointed end of a wooden skewer at the junction of the second and third segments of the shrimp shell, about 1/8-inch down from the top. Gently push the skewer through the shell and then lift up to remove the vein.

Cocktail Sauce:

(Makes: 1 1/2 Cups)

1 cup ketchup
1 lemon, zest finely grated and juiced
4 teaspoons prepared horseradish, or to taste, drained
1/4 teaspoon Worcestershire sauce
Hot sauce, to taste

Combine the ketchup, lemon zest and juice, horseradish, and Worcestershire sauce in a small bowl. Add hot sauce, if desired. Mix well, then refrigerate until ready to serve.
Back To Top

Shrimp Dean Martinis

Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 4 Servings

1 1/2 pounds super-size jumbo shrimp
precooked or, peeled and deveined, tail on
2 ribs celery, finely chopped
2 rounded spoonfuls prepared horseradish
1/2 lemon, juiced
1 teaspoon hot sauce
1/2 cup chili sauce
1/2 cup ketchup
1/2 cup vegetable juice (recommended: V8)
Salt and black pepper
1 lemon, wedged

If you bought raw shrimp, steam shrimp until pink, about 5 minutes, then cold shock under running water. Place in freezer until ready to serve.

Mix celery, horseradish, lemon juice, hot sauce, chili sauce, ketchup and vegetable juice together and season with salt and pepper. Pour sauce into 4 martini glasses and surround rim with chilled shrimp. Serve lemon wedges alongside glasses on cocktail forks.
Back To Top

Shrimp Or Crab Puff Appetizers

(Makes: About 15 Puffs)

Puff Pastry Ingredients:
1/4 cup butter
1/2 cup water
1/2 cup flour
1 T. salt
2 eggs

In a medium saucepan, combine butter and water. Heat to boiling. Stir in flour and salt with a wooden spoon. Stir until a smooth mixture surrounds the spoon. Remove from heat. Beat in eggs, one at a time until mixture is thick and smooth. Drop by heaping teaspoonsful, 2" apart, onto a lightly greased cookie sheet. Bake at 400 for 25 to 30 minutes or until light brown and puffy. Cool on a wire rack.

Filling Ingredients:
12 oz. tiny canned shrimp or 12 oz. crab meat
1 large piece of celery - chopped fine
2 T. finely chopped onion
3 hard cooked eggs - finely chopped
2/3 cup mayonnaise
2 tsp. salt
2 T. lemon juice

Rinse shrimp with cold water and drain, or drain crabmeat. Combine shrimp (or crabmeat) with celery, onion, and hard cooked eggs and mix well. Set aside. Blend mayonnaise, lemon juice and salt. Fold into shrimp or crab mixture. Chill 1/2 hour.

To Assemble:
Slice the tops off of cooled pastry puffs. Remove any soft dough remaining in the center and discard. Add a scoop of crab or shrimp filling to the bottom portion. Replace the top portion. Refrigerate until ready to serve.
Back To Top

Silver Dollar Pancakes

Prep Time: 20 minutes
Cook Time: 15 minutes
Makes: 35 to 40 Servings

Pancakes Ingredients:
1 1/2 cups all-purpose flour
3 1/2 tablespoons baking powder
1 tablespoon salt
1 tablespoon sugar
1 egg
1 1/4 cups milk
3 tablespoons butter, melted

Dill & Caper Cream Ingredients:
1 1/2 cups sour cream
1 shallot, minced
1/4 cup dill, chopped
1/4 capers, chopped
1 teaspoon lemon juice

1 pound smoked salmon, cut into 1-inch pieces
Dill sprigs

For Pancakes:
In a medium sized mixing bowl, blend together the flour, baking powder, salt, and sugar. In another bowl, whisk together the egg and the milk. While whisking, slowly incorporate the milk mixture into the bowl of the mixed dry ingredients. Continue mixing while adding the melted butter. In a medium nonstick saute pan over medium heat, add enough oil to coat the pan. Using a small spoon, place small dollops of the batter into the pan. Allow the pancakes to brown lightly on one side before flipping them. Cook until golden brown on both sides and cooked through.

For Dill & Caper Cream:
In a medium sized bowl, mix together the sour cream, shallot, dill, capers, and lemon juice. Season with salt.

Top each individual pancake with a bit of the dill cream and a slice of smoked salmon. Garnish each piece with a small sprig of dill.
Back To Top

Shrimp Toast

(Makes: About 16 Appetizers)

1/2 lb. cooked shrimp
Garlic powder (to taste)
Salt & pepper (to taste)
8 slices of bread
Olive Oil

Take tails off shrimp. Use a fork to pulp the shrimp. Add garlic, salt and pepper. Mix well. Cut crusts from bread. Use rolling pin to roll very flat. Cut each flattened slice into halves. Spread shrimp mix on one end of bread strip. Fold over so that "envelope" of shrimp is flat. Saute in oil (do not drench, just a small amount of oil in pan) until golden brown turning once. Cook 2 or 3 at a time. Drain on paper towels. Reheat at 220 degrees. Serve.
Back To Top

Smoked Salmon & Artichoke Goat Cheese Toasts

A tasty, very easy appetiser that is perfect with a nice dry white wine.

Prep Time: 15 mins
Cook Time: 5 mins
Makes: 20 Pieces

1 baguette
20 pieces smoked salmon
2 ounces melted butter
8 ounces goat cheese
4 ounces canned artichoke hearts
2 tablespoons fresh chives
2 tablespoons olive oil

1. Slice baguette into 1/4" slices, toss with melted butter.
2. Place in a 350-degree oven for 5 minutes.
3. Set aside.
4. Combine cheese, artichokes, oil and chives, blend well.
5. Top each sliced baguette with a slice of the salmon and top with goat cheese mixture.
Back To Top

Smoked Salmon & Cream Cheese Quiche

Prep Time: 30 minutes
Cook Time: 45 minutes
Makes: One 10-inch Quiche To Serve 6 to 8 People

Parmesan Crust:
2 cups all-purpose flour
3/4 teaspoon salt
1/2 cup (1 stick) cold butter, cut into small bits
1/2 cup grated Parmesan cheese
1/3 cup ice water

*Ready-made pie crust can be substituted,
pre-bake according to package directions.

6 ounces smoked salmon or lox
4 ounces cream cheese
1 cup shredded Swiss cheese
1/2 cup grated Asiago cheese or Monterey Jack cheese
(if using ready-made pie crust)
3 eggs
1-1/2 cups light cream or half-and-half
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper
2 tablespoons fresh dill, chopped or 1 teaspoons dried dillweed

Heat oven to 425 degrees.

To Make Crust:
Combine flour and salt in a food processor or mixing bowl. Add butter and process or combine with a fork until small particles are formed. Add grated Parmesan cheese and process briefly to combine. If using a food processor, transfer the contents to a mixing bowl. Add cold water and mix to make a ball of dough.

Sprinkle about 3 tablespoons flour on a board and roll the dough into a 12-inch circle. Transfer dough to 10-inch tart pan or quiche pan. Lay a piece of foil inside, and put dried beans inside the foil. This keeps the crust from puffing up when it bakes.

Bake the crust for 8 minutes. Remove the foil and beans and bake 2 to 3 minutes longer. Remove from oven and allow to cool while making the filling.

Reduce oven temperature to 350 degrees.

For Filling:
Spread crumbled smoked salmon over crust. Cut cream cheese into bits and scatter over salmon. Sprinkle with Swiss cheese and Asiago cheese, if using a ready-made crust.

Beat the eggs in a mixing bowl. Add the cream, salt, pepper and dill. Pour into crust. Bake the quiche until golden brown and puffed, 40 to 45 minutes.
Let stand 15 minutes before serving.
Back To Top

Smoked Salmon Potato Cake With Potato-Leek Cream

(Prep Time: 15 minutes)
(Cook Time: 20 minutes)
(Makes: 4 Appetizer Servings)

1 large Idaho potato, peeled
4 ounces smoked salmon, julienned (3 cups)
1 tablespoon finely-chopped green onions
Salt and pepper
2 tablespoons oil

Potato-Leek Cream:
1 teaspoon butter
3 cups thinly-sliced leeks
2 cups diced Idaho potato
3 cups cream
2 cups water
Salt and pepper
1 tablespoon sour cream
1 tablespoon each chopped
chives and parsley

Grate potato into a towel and
wring to squeeze out excess liquid.
Toss potato with salmon and green
onions and season with salt and pepper.

In a medium sauté pan
heat oil and add potato mixture,
forming it into 8 little round cakes.

Cook until golden brown on
both sides, about 5 minutes in all.
Drain on paper towels and keep
warm while you finish sauce.

Meanwhile, Make Sauce:
In a small saucepan melt butter,
add leeks and cook until tender.
Add potato, cream and water and bring to a boil.
Simmer 15 minutes, or until potatoes are tender;
adjust seasonings to taste with salt and pepper.

Pour into a blender or food processor,
add sour cream and process until smooth.
Reheat briefly, if necessary.

To Serve:
Place 2 cakes on each plate,
spoon some sauce around
and sprinkle with chopped herbs.
Back To Top

Smoked Salmon Quiche With Dill

(Makes: 6 Servings)

4 ounce package smoked salmon
4-8 ounces Monterey jack cheese, shredded
1 green onion, chopped (I used chives)
3 eggs
1 cup heavy cream
1/2 teaspoon dried dill or 2 teaspoon fresh dill
Dash pepper

Arrange the cheese, salmon and green onions in a greased pie plate. Beat eggs, cream and seasonings; pour into plate. Bake at 350 for 35 minutes.
Let stand 10 minutes before cutting. Can be frozen.
Back To Top

Smoked Salmon Spread

Prep Time: 25 minutes
Makes: 1 1/2 Pints

8 ounces cream cheese, at room temperature
1/2 cup sour cream
1 tablespoon freshly squeezed lemon juice
1 tablespoon minced fresh dill
1 teaspoon prepared horseradish, drained
1/2 teaspoon kosher salt
1/4 teaspoon freshly ground black pepper
1/4 pound (4 ounces) smoked salmon, minced

Cream the cheese in an electric mixer fitted with a paddle attachment until just smooth. Add the sour cream, lemon juice, dill, horseradish, salt, and pepper, and mix. Add the smoked salmon and mix well. Chill and serve with crudites or crackers.

If you can find it, I prefer Norwegian salmon; it's drier and less salty than other smoked salmon.
Back To Top

Smoked Salmon Torta

(Makes: about 3 1/2 cups (875 mL)

2 packages (8 oz./250 g each) cream cheese, at room temperature
1/2 C. (125 mL) butter, at room temperature
2 or 3 sprigs fresh dill
1/4 C. (50 mL) chopped fresh dill
1/2 lb. (250 g) sliced smoked salmon
Assorted bread and crackers

Beat together cream cheese and butter; add salt to taste.
Line an 8 x 4-inch (20 x 10 cm) loaf pan with a piece of plastic wrap large enough to extend over edge of pan.
Arrange dill sprigs on bottom.

Carefully spread a third of the cheese mixture in the lined pan to make an even layer.
Sprinkle half the chopped dill over cheese layer; top with half the smoked salmon.
Repeat layering, ending with cream cheese mixture.
Press down lightly to compact layers. Cover and chill overnight.

To serve, pull edges of plastic wrap up to loosen torta; invert on to plate and carefully remove plastic wrap.

Garnish as desired.

Serve with crackers or freshly sliced french bread.
Back To Top

Smoked Salmon With White Sauce

This white sauce gives the salmon an extra spicy tang!

(Makes: 4 Servings)

8oz smoked salmon
1 tsp capers
1/2 cup mayonnaise
4 Tbsp dijon mustard (eg: Grey Poupon)
2 Tbsp lemon juice
1/8 tsp salt

For this easy appetizer, simply lay out the salmon in strips on a serving plate, and sprinkle the capers over. Now blend together the mayo, mustard, lemon juice and salt. Drizzle the sauce over the salmon. Enjoy!
Back To Top

Spicy Fried Okra

This light, spicy, crispy and flavorful recipe
is simply delightful and bound to become
a favorite for all okra lovers and maybe
even a few okra haters out there ;-)
Using the buttermilk is key in this recipe.
Ranch dressing can also be served with these.

(Prep Time: 5 minutes)
(Cook Time: 15 minutes)
(Makes: 6 to 10 Servings)

6 cups oil, for frying
1/2 cup cornmeal
1 cup all-purpose flour
2 teaspoons House Seasoning, recipe follows
1/4 teaspoon Cajun spice
2 pounds fresh okra, sliced 1/2-inch thick
1/2 cup buttermilk
Creamy Chili Sauce, recipe follows

Heat oil in a large, heavy-bottomed
skillet or Dutch oven to 350 degrees F.
(You may not need to use this much oil;
do not fill the pan more than
halfway up the sides with oil.)

In a medium bowl, combine cornmeal, flour,
House Seasoning, and Cajun spice.
Dip okra in buttermilk and then dredge in
cornmeal-flour mixture to coat well.
Carefully add okra to the hot oil
and cook until golden brown.
(It may be necessary to
fry the okra in batches.)
Remove from oil,
drain on paper towels,
and then serve immediately.

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.

Creamy Chili Sauce

(Makes: 1 1/4 Cups)

1 cup mayonnaise
3 tablespoons Thai sweet chili sauce
1 tablespoon garlic chili pepper sauce
1/8 teaspoon ground red pepper

In a small bowl, combine all
ingredients, stirring well.
Cover and chill.
Back To Top

Spicy Garlic Shrimp

This spicy, tasty, savory shrimp is delicious as a Main Dish
with pasta, Appetizer, or on Mixed Greens for a warm salad.
The lemon zest and lemon juice are a fantastic contrast
to the garlic and slight heat of the red pepper flakes.
You can use McCormicks Montreal Seasoning
and also the McCormicks Montreal Grilling Sauce as a dip.

Prep Time: 10 minutes
Cook Time: 7 minutes
Makes: 8 Servings

2 tablespoons extra virgin olive oil, 2 turns of the pan
4 cloves garlic, crushed away from skin
1/2 teaspoon crushed red pepper flakes
24 jumbo shrimp, peeled and deveined,
tails in tact, ask for easy peels at your fish counter
2 teaspoons grill or steak seasoning blend
(recommended: Montreal Seasoning by McCormick)
or coarse salt and pepper
1 lemon, zested and juiced
2 tablespoons chopped parsley leaves, a handful

Heat a large skillet over medium high heat. Add extra-virgin olive oil, 2 turns of the pan, garlic, red pepper flakes and shrimp. Season with grill seasoning or salt and pepper and cook shrimp 3 minutes or until just pink. Toss with lemon zest, juice and chopped parsley. Remove shrimp to a serving platter leaving the garlic cloves in the pan.
Back To Top

Spicy Hummus

This is a fantastic dish to take to a pot luck or block party, it's always a hit!
If you find the hummus to be a little on the dry side add about 1 tsp of olive oil and some chicken broth until you reach the right consistancy.

Prep Time: 5 minutes
Makes: 4 Servings

1 (14.5 ounce) can chickpeas (garbanzo beans), drained
2 rounded tablespoons tahini sesame paste,
found in both dairy and dry specialty foods sections
A few drizzles extra-virgin olive oil
1/2 teaspoon crushed pepper flakes
1 teaspoon (1/3 palmful) ground cumin
1 teaspoon (1/3 palmful) ground coriander
1 clove garlic, crushed
Coarse salt
1/2 lemon, juiced
Pita breads, grilled and cut into wedges for dipping

Combine beans, tahini, oil, pepper flakes, cumin, coriander, garlic, salt, and lemon juice in food processor bowl and grind into a smooth paste. Transfer to a small dip dish and surround spread with warm pita wedges. This recipe makes a great appetizer, or anytime snack.
Back To Top

Spitfire Shrimp

This incredibly easy, tasty dish can be surved
as an appetizer or a meal with spanish rice and beans.

Prep Time: 10 minutes
Cook Time: 5 minutes
Makes: 6 to 8 Servings

1 lime, juiced
2 ounces (1/4 cup) hot cayenne pepper sauce
1 tablespoon ground cumin
1/2 teaspoon crushed red pepper flakes
1 tablespoon crab boil seasoning

4 cloves garlic, crushed and chopped
2 shallots, chopped
1 tablespoon extra-virgin olive oil
2 tablespoons butter, cut into pieces
2 pounds jumbo shrimp peeled and de-veined*
12 to 15 blades fresh chives, chopped, for garnish
*Ask for easy-peel raw deveined shrimp at seafood counter of market

Preheat large nonstick skillet over medium high heat.
Combine lime juice, hot sauce, cumin,
red pepper flakes and seafood seasoning blend.
Quickly saute garlic and shallots in oil and butter for 1 minute, add shrimp and cook 3 minutes, tossing and turning frequently. Dump pink, firm, cooked shrimp from hot pan into hot seasoning blend and toss in seasoning mixture to coat shrimp evenly. Garnish with chopped chives. Serve warm or chilled.
Back To Top

Steamed Lobster

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

4 live lobsters (1 1/2 pounds each)
2 lemons, halved, plus more for serving
1 tablespoon sea salt
Lemon-Caper Mayonnaise, recipe follows

Fill a large steamer or soup pot, with about 2 inches of water, add the salt and squeeze in the lemon juice; toss the halves in there too for extra flavor. Bring to a boil over medium heat.

Place the lobsters in the steamer basket or directly in the pot, cover, and allow to steam until they turn bright red, about 15 minutes. Remove the lobsters from the pot and cool to room temperature, and then chill thoroughly before cracking open. Serve with lemon wedges and Lemon-Caper Mayonnaise as part of a raw shellfish bar.

Lemon-Caper Mayonnaise:

(Makes: 3 Cups)

3 cups mayonnaise
4 garlic cloves, coarsely chopped
2 lemons, juiced
3 tablespoons capers, drained and coarsely chopped
2 handfuls chopped flat-leaf parsley
Sea salt and freshly ground black pepper

Combine all ingredients in a mixing bowl and blend with a wooden spoon to combine. Set aside to allow the flavors to marry. Serve as a dipping sauce with steamed lobster and poached shrimp.
Back To Top

Steamed Mussels

(Makes: 4 Servings)

4 pounds mussels
2 tablespoons olive oil
1 shallot, minced
2 garlic cloves, shaved
4 sprigs fresh thyme
1/2 cup dry white wine
1 lemon, juiced
1 cup chicken broth, low-sodium
Pinch red pepper flakes
1 tomato, peeled, seeded and cut in large dice
1/2 cup roughly chopped parsley
2 tablespoons unsalted butter

Rinse the mussels under cold running water
while scrubbing with a vegetable brush.
Discard any with broken shells.

Heat oil in a 6 to 8-quart stockpot.
Saute the shallot, garlic and thyme to create a base flavor.
Add the mussels and give them a good toss.
Add wine, lemon juice, chicken broth and red pepper flakes;
cover the pot and steam over medium-high for 5 minutes until the mussels open.

Toss in the tomato, parsley and butter, recover the pot, and steam for another minute to soften.
The tomatoes should keep their shape.

Serve with plenty of grilled garlic bread to sop up the broth.
Back To Top

Steamed Mussels With Leeks, Garlic,
Thyme, White Wine & Butters

This is such a simple, delicious recipe and
the thyme adds so much depth in taste and fragrance.
Serve with some crusty bread for dunking. Yummo!

Prep Time: 15 minutes
Cook Time: 17 minutes
Makes: 4 Servings

3 pounds mussels
Extra-virgin olive oil
3 tablespoons butter
2 leeks, white parts only,
or green onions
finely chopped
4 garlic cloves, minced
1/4 bunch fresh thyme
1 cup white wine
1/4 cup chopped fresh flat-leaf parsley

Rinse the mussels under cold running water while scrubbing with a vegetable brush. Remove the stringy mussel beards with your thumb and index finger as you wash them. Discard any mussels with broken shells.

Heat 1 tablespoon olive oil and 1 tablespoon butter in a large pot over medium heat. Add the leeks, garlic, and thyme and cook until the vegetables cook down to a pulp, about 5 minutes. Add the mussels and give everything a good toss. Add the white wine. Cover and steam over medium-high heat for 10 minutes, until the mussels open. Stir occasionally so that all the mussels are in contact with the heat. Add the remaining 2 tablespoons butter and a drizzle of olive oil to the sauce remaining in the pot and swirl to incorporate. Season with salt and pepper. Sprinkle with the parsley and serve immediately.
Back To Top

Stuffed Cherry Peppers

Prep Time: 10 minutes
Makes: 16 Stuffed Peppers, 4 Servings

Hot Stuffed Cherry Peppers:
8 (1/2-inch) cubes pepperoncino
crushed red pepper
Italian table cheese
available in specialty cheese case
Asiago or Pepato may be substituted
4 slices cappicola (hot Italian ham) cut in half
8 hot cherry peppers, tops cut off and seeds removed

Sweet Stuffed Cherry Peppers:
2 slices Prosciutto di Parma
3 ounces herb and garlic spreadable cheese or goat cheese
1 rib celery, cut into 1/2-inch pieces
8 sweet peppers, tops removed and seeded

For Hot Peppers:
Wrap cheese cubes in half of one slice of hot ham. Stuff ham wrapped cheese cubes inside the cherry peppers and reset caps with a toothpick.

For Sweet Cherry Peppers:
Spread each slice of prosciutto with a thin layer of herb and garlic cheese. Cut each slice of ham in four pieces, then wrap a piece of celery inside each strip of ham. Stuff the meat and cheese wrapped celery into each cherry pepper.
Back To Top

Stuffed Cherry Tomatoes

The stuffing for the tomatoes can be made up to 12 hours ahead.
Refrigerate, covered, until ready to use. This recipe substitutes low-cost sunflower seeds for high-priced pine nuts. However, you can use almost
any mild-flavored nut or seed-such as walnuts, pecans or pumpkin seeds.
For a great flavor combination, add 2 table spoons crumbled feta cheese
to the cream cheese in Step 2.

Prep Time: 50 min.

2 cups ( 1 pint ) cherry tomatoes
1 (3-ounce) package cream cheese
2 table spoons fresh lemon juice
1/4 cup grated Parmesan cheese
1/4 cup sunflower seeds
3/4 cup chopped fresh parsley
1/3 cup chopped fresh basil or
2 tablespoons dried basil
2 cloves garlic, crushed

Step 1: Cut 1/4 inch off top of each tomato. Scoop out pulp.
Drain tomatoes upside down on paper towels.

Step 2: Meanwhile, beat cream cheese and lemon juice
in a small bowl until smooth, about 2 minutes.

Step 3: Combine Parmesan, sunflower seeds, parsley, basil, and garlic
in a blender. Process until well blended but slightly chunky.
Add to cream cheese mixture; mix well.

Step 4: Spoon cream cheese mixture into tomatoes.
Chill before serving.
Back To Top

Stuffed Mushrooms

These can be made a day ahead and are great appetizers for parties.
Theyre also great served alongside a grilled steak.

(Makes: 24 Appetizers)

4 slices thick-cut bacon, cooked, drained and crumbled
24 large white button mushrooms, stems removed
2 cups shredded cheese (either a combination of sharp cheddar, Monterrey Jack and mozzarella or sharp cheddar alone)
2 tablespoons chopped fresh parsley
1 teaspoon Worcestershire sauce
1/2 cup regular or reduced-fat mayonnaise
Garlic salt

Preheat oven to 400 degrees.
Combine the crumbled bacon, shredded cheese, parsley, Worcestershire sauce and mayonnaise in a medium bowl.
Use a small cookie scoop to place the filling in the mushrooms.
Bake for 15 minutes. Sprinkle with garlic salt before serving.
Back To Top

Stuffed Mushrooms & Party Sandwiches

1 lbs ground beef
1 lbs. ground sausage
1 lbs Velveeta Cheese, cut into small cubes
1 lbs mushrooms, (remove and chop stems)
dash oregano
dash garlic
salt and pepper to taste
1 loaf Party rye sliced Bread

Heat oven to 350 degrees. Remove stems from mushrooms and chop. In skillet, brown ground beef and sausage. Drain. Add chopped mushroom stems and heat. Add Velveeta cheese and heat until cheese melts. Stir all together. Place mushroom caps on baking sheet upside down and bake about 5 minutes or until tender. Turn mushroom caps over and stuff with meat mixture. Put back in oven and bake another 5 minutes. Use the remaining meat mixture, Take a slice of the party rye bread and place about 1 tbs. of meat on top and place on baking sheet. (Can be frozen at this point) Bake until bread is toasted.
If you do not want stuffed mushroom you can leave out the mushrooms and just make the party sandwiches.
Back To Top

Stuffed Mushrooms With Cheese

(Makes: Approximately 40 mushrooms)

2 pounds fresh mushrooms
8 ounces cream cheese, softened
1 pound pork sausage
8 ounces cheddar cheese, shredded
1/4-1/2 teaspoon salt (start with less and add more if needed)
Pepper to taste

Remove the stems from the mushrooms (gently twist them off). Chop the stems and brown along with the sausage. Drain fat, if necessary. Mix all remaining ingredients, except the mushroom caps.

Fill the caps with the sausage mixture. Pile in as much sausage as you can per mushroom. Put in a greased or foil-lined baking pan(s) and bake, uncovered, at 350 for 20-30 minutes until hot and bubbly.

2 pounds fresh mushrooms
8 ounces cream cheese, softened
1 pound Italian sausage
8 ounces monterey jack, shredded
1/4 teaspoon garlic powder
1/4 teaspoon salt
Pepper to taste

Back To Top

Stuffed Mussels

Prep Time: 30 minutes
Cook Time: 5 minutes
Makes: 6 to 8 Servings

4 pounds mussels
1/2 cup dry white wine
1/4 pound prosciutto
3 ounces plain bread crumbs
5 tablespoons chopped fresh parsley
4 or 5 garlic cloves, crushed
1/2 cup olive oil
Salt and pepper to taste
Garnish: lemon wedges

Clean mussels thoroughly. Discard any that do not close. Put them in a sauce pan with white wine and cook over high heat until the mussels open. Throw out any that do not open. Place the mussels in their half shells onto a baking sheet
(do not discard the other half of the shell just yet).

Chop up the prosciutto and mix in a bowl with bread crumbs, parsley, garlic, 1/2 of the olive oil, salt (easy on the salt) and pepper and the juice from the mussels. Mix all together. Put some of the mixture on each mussel in the pan. Add a little olive oil to each mussel.

Place in oven on broil for about 2 to 3 minutes until the bread crumbs are golden (must be watched). Serve hot and with lemon, if preferred. If there is extra bread crumb mixture, you can add a can of chopped clams and put it in the other halves of the mussel shells to use it up; these take a little longer to cook.
Back To Top

Super Nachos

This recipe has beautiful presentation and the flavors blend so well together. It's great for a nacho bar evening or Superbowl Sunday. You definetely have to eat this right away or it get's super soggy. Try adding different things into the beef mixture like corn, pickled jalapenos, chopped bell peppers, etc.
These are Delish! and you won't find better in the best Mexican Restaurant!

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

2 bags corn tortilla chips in 2 colors or different flavors,
such as blue corn, red corn, yellow corn, lime flavored,
chili flavored or black bean chips - pick 2 favorites.

Pico de Gallo Salsa:
4 vine ripe tomatoes,
seeded and chopped
1 jalapeno pepper,
seeded and finely chopped,
for medium to hot heat level
1 small white onion, chopped
1/4 cup, 2 handfuls, cilantro leaves,
finely chopped - substitute parsley
if cilantro is not to your liking

Beef & Beans Topping:
1 tablespoon extra-virgin olive oil
1 pound ground sirloin
2 cloves garlic, chopped
1 small onion, chopped
1 jalapeno pepper,
seeded and chopped
1 teaspoon salt
1 1/2 teaspoons dark chili powder
1 1/2 ground cumin, half a palmful
2 teaspoons to 1 tablespoon
cayenne pepper sauce,
giving you medium to hot heat level
1 can black beans, 15 ounces, drained

Cheese Sauce:
2 tablespoons butter
2 tablespoons all-purpose flour
1 1/2 cups milk
3/4 pound pepper jack cheese,
shredded, about 2 1/2 cups

Additional Toppings To Choose From, Optional:
Sour cream
Chopped scallions
Chopped black olives
Diced pimento
Sliced avocado,
dressed with lemon juice
Hot pepper sauces

Arrange a mixture of 2 varieties of corn chips on a very large platter or use your broiler pan as a platter. Combine salsa ingredients in a bowl and set aside for flavors to marry.

Heat a medium nonstick skillet over medium high heat. Add oil, garlic, onion and peppers to the pan and saute 2 minutes, then add meat and crumble with wooden spoon. Season meat with salt, chili powder, cumin and cayenne pepper sauce. Cook meat 5 minutes, then stir in beans and reduce heat to low.

In a medium sauce pot, melt butter and add flour to it. Cook flour and butter 1 to 2 minutes over moderate heat, then whisk in milk. When milk comes to a bubble, stir in cheese with a wooden spoon. Remove cheese sauce from the heat.

Pour cheese sauce evenly over the massive spread of chips and top evenly with beef and beans and the pico de gallo. UBER NACHOS! Serve immediately as is or, garnish with your choice of extra toppings from the toppings list.
Back To Top

Sweet Corn Fritters

If you're looking for something different for
your next cocktail party, try these delicious Fritters.

1 egg
1 tin sweet-corn
2 celery stalks
1 sweet green pepper
60g raw prawns
1 fresh green chilli
6 spring onions
60g flour
10g baking powder
seasoning to taste
oil for deep frying

Grind the onions, peppers and chilli to a paste.
Clean the prawns and chop finely.
Dice the celery finely and add sweet-corn.
Place all the above ingredients in a bowl.
Break the egg into the mixture and stir.
Add the flour, baking powder and seasoning.
Stir well to form a smooth batter.
Bring the oil to smoking point and turn to a lower heat.
Drop in large spoonfuls of the batter.
Deep fry until golden brown, turning when necessary.
Drain well. Serve hot with chilli sauce.
Back To Top

Sweet & Sour Meatballs

These meatballs have some real bite to them due to the vinegar, but they are just the right balance of flavors in your mouth. These are always the first things to go at a party, so we usually make a double batch.

1 lb hamburger
1/2 cup bread crumbs
1/4 tsp allspice
1 can pineapple tidbits
1/4 tbsp salt
1 1/2 tbsp soy sauce
1/2 cup vinegar
1/2 cup sugar
1 1/2 tbsp corn starch
1/4 tsp pepper

Mix together hamburger, bread crumbs, and allspice.
Make small meatballs from the mixture.
Brown in oil, remove, and drain.

Drain pineapple and keep juice.
Add water to juice to get 11/2 cups.
Put juice mixture, soy, and vinegar in skillet.
Add sugar, corn starch, salt, and pepper.
Add the meatballs and pineapple. Simmer until all is warm.

Back To Top

Sweet & Spicy Bat Wings

These chicken wings make the perfect Halloween appetizer or late night snack.
(Makes: 8 Servings)

8 cups vegetable oil, for deep-frying
8 pounds chicken wings
2 tablespoons garlic, minced
2 cups apricot preserves
1 cup soy sauce
1 cup ketchup
2-3 tablespoons Tabasco sauce, or to taste

Fill a large, heavy-bottomed saucepot or deep-fryer with the vegetable oil.
Heat the oil over moderate heat until a deep-fat thermometer registers 375F.
While the oil is heating, cut off the wing tips and reserve them for another use, such as chicken stock.

In a saucepan simmer the remaining ingredients, stirring, until the glaze is slightly thickened, about 5 minutes.
Keep the sauce warm over very low heat.

Working in batches, fry the chicken wings until crisp and golden.
With a slotted spoon, transfer the fried wings to a baking pan and keep warm in a 200 oven.
Be sure to return the oil to 375F between batches.

To serve, toss the chicken wings with the glaze to coat.
Back To Top

Taco Meatballs

(Makes: 14-16 Servings)

2 eggs
1 medium onion, finely chopped
1 envelope taco seasoning
1/2 tsp. salt
1/4 tsp. pepper
2 lbs. ground beef
Taco sauce-optional

In a bowl, combine the first 5 ingredients. Add beef; mix well. Shape into 1 inch balls. Place in a foil-lined 15 x 10 inch baking pan.

Bake at 400 for 14-18 minutes or till meat is no longer pink.

Serve with taco sauce, if desired.
Back To Top

Tomato Bread

(Makes: 12 Servings)

2 loaves Gonnella vienna bread
1 lb. mozzarella cheese
2 sticks butter
garlic powder
Fresh tomatoes
(3 large or 4 med.)

Heat oven to 400 degrees.

Cut bread in half length wise and place on 2 cookie sheets. Melt butter in pan add garlic powder to taste. Coat both sides of bread with butter using all butter up. Cover each slice of bread with thinly sliced tomatoes. Cover tomato slices with sliced cheese - sprinkle with oregano. Bake until cheese is bubbly and brown slice and serve.
Back To Top

Tomato, Mozzarella & Basil Bruschetta

Prep Time: 20 minutes
Cook Time: 10 minutes
Makes: 36 Bruschetta

1 (32-ounce) can whole tomatoes, drained
1 cup fresh basil leaves, washed and spun dry
4 tablespoons extra-virgin olive oil
6 cloves garlic, peeled
Kosher salt and freshly ground black pepper
2 large French baquettes, sliced 1-inch thick (about 36 slices)
1 1/2 pounds fresh mozzarella cheese, sliced 1/4-inch thick

Preheat oven to 375 degrees F.

In the bowl of a food processor, add drained tomatoes, 1 cup basil leaves, olive oil and 2 cloves garlic. Pulse until smooth, but somewhat chunky.
Season with salt and pepper.

On a baking sheet, line up baguette slices. Toast in oven for about 3 minutes or until light golden brown. Working quickly, rub the remaining garlic on the toasted side of each slice and then lay a piece of mozzarella cheese on top. Place bread back in oven and melt cheese slightly, about 45 seconds.
Remove from oven and spread one tablespoon of the tomato
mixture on each piece.

Place bruschetta on decorative platter and garnish with basil leaves.
Back To Top

Traditional Southern Deviled Eggs

(Prep Time: 15 minutes)
(Cook Time: 10 minutes)
(Makes: 14 Eggs)

7 large eggs, hard boiled and peeled
1/4 cup mayonnaise
1 1/2 tablespoons sweet pickle relish
1 teaspoon prepared mustard
Salt and pepper, for taste
Paprika, for garnishing
Sweet gherkin pickles
sliced, for garnishing
Pimentos, for garnishing

Halve 7 eggs lengthwise.
Remove yolks and place in a small bowl.
Mash yolks with a fork and stir in
mayonnaise, pickle relish, and mustard.
Add salt and pepper, to taste.

Fill egg whites evenly with yolk mixture.
Garnish with paprika, pickles, and pimentos.
Store covered in refrigerator.
Back To Top

Triple Cheese Puffs

(Makes: 4 Dozen)

1 cup water
1/2 cup butter or margarine
1 cup all-purpose flour
4 large eggs, at room temperature
1 cup shredded Sharp Cheddar Cheese
1/4 cup grated Parmesan Cheese
1 teaspoon salt
1/2 teaspoon dry mustard
1/8 teaspoon cayenne pepper
1 container (8 ounces) garlic-flavored cream cheese, for filling

Preheat oven to 450 F.
Line 2 large baking sheets with parchment paper.
In a medium-size heavy saucepan,
bring water and butter to a boil over medium heat.

Remove from heat; add flour.
Using a wooden spoon, beat vigorously until mixture forms a ball and pulls away from the sides of the pan. Set pan on a damp cloth.

Add eggs, one at a time, to flour mixture,
beating after each addition until mixture is smooth.
Add Cheddar, Parmesan, salt, mustard
and cayenne pepper; mix until combined.
Spoon dough into a pastry bag fitted with a large plain or star tip.
Pipe dough onto prepared baking sheets in 1 inch mounds, 2 inches apart.
Bake puffs for 15 minutes.
Reduce oven to 375 F;bake until puffs
are golden brown and firm to the touch, 12-15 minutes longer.
Using the tip of a small knife,
pierce the sides of puffs to let steam escape.

Turn off heat; cool puffs in oven for about 10 minutes.
Transfer pans to wire racks to cool completely.
When completely cool, slice the tops from puffs.
Remove any uncooked dough inside.

Fill with 1 teaspoon cream cheese filling and replace tops.
Serve immediately or refrigerate and serve within 2-3 hours.
Back To Top

Tuna Devilled Eggs

(Makes: 6 - 12 Servings)

6 ounce can tuna, drained
1/2 cup mayonnaise
6 hard boiled eggs, peeled and sliced in half lengthwise
2 tablespoon onion, minced
2 tablespoon celery, minced
1/2 teaspoon mustard
1/8 teaspoon pepper
Pinch celery salt

Remove the yolks from the whites and mash them. Mix in remaining ingredients until smooth; fill egg whites with mixture. Dust with paprika.

An easy way to fill the whites is to put the filling in a ziploc bag. Snip off a corner of the sealed bag and pipe filling into the whites.
Back To Top

Tuna Pt

Serve this Tuna Pt on
salty cracks or whole wheat bread.

185g tuna in water
250g cream cheese
25ml lemon juice
25ml chopped chives
Salt and lemon pepper to taste

Drain the tuna.
Mix all the ingredients
in a food processor.
Store in fridge.
Back To Top

Tuna Stuffed Cherry Tomatoes

1 pint cherry tomatoes
8 oz cream cheese, softened
1 6-oz can solid white tuna, drained
2 T minced onion
1/4 tsp seasoned salt
fresh ground pepper to taste

Gently slice off the very top of each tomato; scoop out pulp and discard it. Combine cream cheese, tuna, onion, seasoned salt, and pepper and mix well. Place a small amount of mixture in each tomato shell and sprinkle with paprika. Back To Top

Vegetable Pizza

2 cans crescent rolls (or pizza dough)
2 (8 oz. each) packages cream cheese
1 package ranch dressing mix
1/2 cup mayonnaise
Assorted vegetables
Shredded cheddar cheese

Press rolls (or dough) on greased pizza pan or cookie sheet.
Bake at 350 F for 8-10 minutes or until brown. Cool.
Mix cream cheese, dressing mix and mayonnaise together.
Spread over cooled crust.
Place sliced vegetables on top, one kind at a time.
Press down into cream cheese mixture.
Top with cheddar cheese and sliced tomatoes. Refrigerate.

Suggested Vegetables:
Broccoli, cauliflower, celery, carrots,
green peppers, radishes, small onion
Back To Top

Veggie Crudites With Light Dip

This recipe is easy and delicious and great for guests to munch on.
Be sure to refrigerate before serving and season to taste!

Prep Time: 10 minutes
Inactive Prep Time: 2 hours
Cook Time: 1 minute
Makes: 1 Platter

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

Salt, for blanching water
2 cups broccoli florets
2 cups cauliflower florets
3 carrots, peeled and sliced into sticks
1 red bell pepper, cut into sticks
Cherry tomatoes

In a mixing bowl, beat all ingredients except Roquefort until smooth. Add pepper, to taste. Fold Roquefort in at last minute, stirring gently so as not to crumble the cheese too much. Chill for 2 hours before serving with vegetable crudites.

Blanch broccoli, cauliflower, and carrots for 1 minute in boiling salted water; transfer to an ice water bath to stop cooking process. Arrange vegetables on a round platter and place dip in a bowl in the center.
Back To Top

Velveeta Cheese Ball

1 pound cream cheese
1 pound velveeta cheese
1 tsp onion powder
1 tsp garlic powder

Let cheeses soften or put in microwave on defrost until softened.
Blend all in electric mixer until smooth.
Chill in refrigerator until workable, about an hour or so.
Divide into balls.
Roll in finely chopped pecans.
Serve with assorted crackers.
Back To Top

White Castle Burgers

(Makes: 36 Burgers)

3 pkg. Pepperage Farm
small Dinner rolls
1 envelope Onion soup
16 oz. can corned beef
Hamburger dill slices
16 oz. sour cream

Break up corned beef, add soup, add sour cream, mix well. Seperate buns into single rolls and split, spread mixture on bun add 1 slice pickle on each place on cookie sheet, cover with foil and bake in 350 degree oven for 15 to 20 minutes. Taste just like the real thing!
Back To Top

Wild Mushroom Pt

(Serves: 6 - 8 As An Appetizer)

1/2 cup walnuts
6 tablespoons unsalted butter
1 3/4 pounds assorted mushrooms, such as cremini, shiitake, portobello, and white button, cleaned and chopped into medium pieces (about 7 cups), plus 14 to 16 small button mushrooms, halved, for garnish
6 scallions, white and pale-green parts, cut across in 1/4-inch piece or 3 medium shallots, finely chopped
1 tablespoon fresh thyme leaves, plus more for garnish
1 1/2 teaspoons coarse salt, plus more to taste
1 teaspoon freshly ground black pepper, plus more to taste
1/3 cup Dry Sherry or Madeira
1/4 cup finely chopped flat-leaf parsley
1 teaspoon freshly squeezed lemon juice
1 dash Tabasco sauce
1 package (8 ounces) cream cheese, room temperature

1. Heat oven to 350. Spread walnuts on a baking pan.
Bake until fragrant, about 7 minutes.
Transfer walnuts to a bowl; set aside to cool.
Finely chop, and reserve.

2. In a large heavy skillet over medium heat, melt 4 tablespoons butter.
Add mushrooms, scallions, and thyme, and cook, stirring occasionally, until liquid has been released and skillet becomes almost dry, 5 to 8 minutes.
Stir in salt, pepper, and sherry.
Cook until skillet is almost dry, about 10 minutes more.
Remove from heat, and let cool.

3. In a large bowl, combine mushroom mixture with reserved walnuts, parsley, lemon juice, Tabasco, and cream cheese.
Season with salt and pepper to taste.

4. Line a 3-cup mold with plastic wrap, allowing for a 4-inch overhang on all sides.
Spoon the mushroom mixture into the pan.
Cover with overhanging plastic, and firmly press down all over terrine with hands; spread mixture as evenly as possible.
Refrigerate for at least 8 hours, or overnight.

5. Just before serving, melt remaining 2 tablespoons butter in a medium skillet, and cook halved mushrooms just until tender, about 5 minutes.
Season with salt and pepper.
Unwrap chilled terrine, and invert it onto a small serving platter.
Surround with cooked mushroom halves, and thyme leaves.
Serve with toast points, water biscuits, or any plain cracker.
Back To Top

Wing Zingers

Theses are the best, they taste great and are perfect to make for parties!!!

Cook Time: 3 hours
Prep Time: 30 minutes

2 cups Red Hot hot sauce
2 cups brown sugar
2 tablespoons vinegar
(you can use white vinegar with jalepeno peppers, onions, etc.)
Stick of butter

Combine ingredients and warm on stove or in microwave,
then put in spray bottle and set aside.

1/4 cup black pepper
1/4 cup garlic, minced
1/2 cup Italian seasoning
1/4 cup chili powder
1/4 cup paprika
1/4 cup dried rosemary
2 tablespoons of red pepper (more or less to taste)

The above should be enough for 7 or 8 pounds of wings. Rinse and drain 7 to 8 pounds wings. Pour some of the Red Hot hot sauce over them, and toss. Add seasoning mixture (above) until generously coated. You will lose some in the cooking, so don't skimp!

Place the wings on a gas grill (or smoker) and slow cook them at a low temperature. After 20 minutes baste/mist with sprayer at least every 10 minutes. Flip them after you mist them. Total cooking time should be around 1 1/2 to 3 hours, depending on the heat of the grill.

They're done when they break at the joint or you can break the wing tip off.

If you prefer, dump the wings in a roasting pan with all the sauce and cook in oven for thirty minutes on 350 F, and then transfer to BBQ for final touches!
Back To Top