Appetizers

Course: 
  • 1 sheet phyllo pastry (15 x 20 inches, 1½ ounces )
  • Melted butter

 

For the filling

  • 12 ounces crabmeat
  • 1/2 red bell pepper
  • 1/2 green bell pepper
  • 2-3 scallions
  • 1 small red chili pepper
  • 1/2 clove garlic

 

For the sauce

  • 5 tablespoons mayonnaise
  • 1/2 teaspoon curry powder
  • 2 tablespoons light soy sauce
  • 1 dash lime juice
  • Salt (preferably kosher or sea)
  • Freshly ground black pepper
  • 1 tablespoon chopped herbs (dill, chives, parsley)

 

Plus

  • 1 mini-muffin tin with 12 cups
  • 1 tablespoon chopped chives
  • Dill sprigs

Phyllo Cups with Crabmeat Filling

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  • 2 cups olive oil
  • 10 cloves garlic, thinly sliced
  • 1/2 cup fresh lime juice
  • salt and pepper to taste
  • 24 large shrimp peeled and deveined

Peach Salsa

  • 2 cups diced fresh peaches
  • 1 bunchgreen onions, including tender green tops, thinly sliced
  • 2 fresh jalapefio chili peppers, stemmed, seeded (if desired) and finely diced
  • ¼ cup coarsely chopped fresh cilantro 
  • 1/4 cup fresh lime juice
  • 1 teaspoon salt
  • Lime wedges, for serving

Grilled Shrimp with Peach Salsa

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  • 2½ cups fresh corn kernels (about 5 ears)
  • 3 large eggs
  • 3/4 cup milk
  • 3 Tbsp. butter, melted
  • 3/4 cup all-purpose flour
  • 3/4 cup yellow or white cornmeal
  • 1 (8-oz.) package fresh mozzarella cheese, grated
  • 2 tablespoons chopped fresh chives
  • 1 teaspoon Cajun or Creole seasoning OR salt and pepper to taste

Fresh Corn Cakes

Fresh Corn Cakes

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  • 1 onion, chopped
  • 1 tablespoon unsalted butter
  • 2½ pounds boneless skinless chicken breasts
  • 1 quart unsalted chicken broth
  • 1½ teaspoons salt
  • 1/2 teaspoons. freshly ground pepper
  • 24 large hard-cooked eggs, peeled
  • 1 cup mayonnaise
  • 2 green onions, finely chopped
  • 1 tablespoon fresh parsley, chopped
  • 1 tablespoon fresh dill, chopped
  • 2  tablespoons fresh lemon juice
  • Smoked paprika, for garnish (optional)

Lemon-Dill Chicken Salad Deviled Eggs

Chicken Salad Deviled Eggs

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