Cheese Fondue with Chipotle and Tequila

Recipe and photo reprinted with permission by Viviane Banquet Farre

Thoughts From Viviane: 

When my good friend Doug Stone asked me to create a few recipes with tequila for his new website ForTequilaLovers, I was thrilled. Not only do I adore tequila on its own or in cocktails, I also love cooking with it - its unusual flavor pairs beautifully with so many foods!

Here I've created a new-world version of the classic Swiss fondue. The tequila adds a wonderful dimension to this truly scrumptious fondue and the chipotle lends a hint of smokiness to it. It's so addictive that when I first tested the recipe, Marc (my best taster and hubby!) ate the whole thing so fast I thought he'd inhaled it!

I recommend either a Reposado Tequila or Mezcal for this recipe, because their deep, powerful flavor stands up nicely to the cheese and actually cuts through the richness of the fondue.

Bread cubes are the traditional dipping bits for fondues, but don't stop there - try serving this fondue with chunks of grilled meats, blanched-but-still-a-bit-crunchy broccoli or cauliflower florets, cherry tomatoes, fingerling potatoes boiled until just tender… or whatever you love with cheese!

For a head-spinning selection of tequilas, visit Doug's website. (And no, he hasn't paid me to say this and hasn't given me freebies either - this is just my own honest-to-goodness opinion!)

Say cheese and take a bite!

makes approximately 2 cups (4 servings)

1 1/2 tablespoons cornstarch
1/4 cup Reposado Tequila or Mezcal
1 cup dry white wine
8 oz Monterey Jack cheese - coarsely grated
12 oz aged Fontina cheese - coarsely grated
2 to 3 teaspoons chipotle in spicy adobo sauce, to taste - puréed
1/4 teaspoon sea salt

1 sourdough or whole wheat baguette - cut in 1/2" cubes

Step 1:  Place the cornstarch and the Tequila in a small bowl. Set aside.

Step 2:  Place the wine in a medium saucepan and heat over medium-high heat. As soon as the wine starts to simmer, gradually add the grated cheese and whisk constantly until completely melted and smooth. Reduce heat to medium and add the cornstarch/Tequila mixture, chipotle and salt (careful not to dribble on the stove now, alcohol is very flammable!). Continue to whisk for 1 to 2 minutes until slightly thickened. Remove from heat.

Step 3: : Place the cheese mixture in a fondue bowl with a flame under it to keep it warm. Serve with long fondue forks and the bread cubes or other morsels of your choice.

Steamed Shellfish with Bacon-Brandy-Cream, Tomatoes & Basil

Recipe and photos by
The Albion River Inn
Mendocino Coast, California

www.albionriverinn.com

Yield:  Serves 4

Ingredients:

• 1 oz. olive oil
  
• 4 strips bacon, diced
• 20 black mussels
• 20 clams
• 1 oz. brandy
• 1 Tbsp. garlic, minced
• 1 Tbsp. shallots, minced
• 1 medium tomato, small dice
• 3 oz. heavy cream
• 4 large fresh basil leaves, chiffonade (cut into long thin strips)
• 4 oz. rock shrimp   

Method:

In a large sauté pan heat olive oil until hot. Add the diced bacon and cook until crisp.

Add cleaned mussels, clams, garlic, shallots, tomatoes & cream to the pan. Toss lightly & cover. Cook until shellfish open, approximately 3 – 5 minutes.  Don't overcook!!

Add rock shrimp and the basil, and cook for 2 more minutes. Ladle into bowls to serve, garnish with fresh basil or parsley.

This dish can be served as is, with fresh bread, or it can be served on top of cooked pasta.

Simply Wonderful Guacamole

I've been making guacamole for years.  And over the years, I've probably made it 500 different ways.  Cumin. No cumin.  Lots of garlic. No garlic.  Tomatoes. No tomatoes. And let's face it, no matter what you do  . . . it's usually pretty good and is inhaled by your family and friends within minutes.  However, whenever I order guacamole at a restaurant, I am continually disappointed.  I have high expectations of good restaurants that they should produce a better quality guacamole.  But instead, they tend to overcomplicate it, whip it or use too much seasoning that hides the flavor of the avocado.

One thing I have determined is the best guacamole is one that allows the avocado to retain some of it's original density and chunky texture instead of being mashed until it's pulverized into a dip.  I've also become a purist who believes really good and flavorful guacamole doesn't need a bunch of seasonings or to be overcomplicated. Like a lot of good food . . it should be simple, with just a few ingredients and each ingredient should shine and be tasted instead of masked.  And . . . don't plan on having any leftovers! Don't worry about it turning brown or adding lemon juice or lime juice or leaving the avocado pit in the bowl... or what it's like the next day. Guacamole should be made and served immediately. And trust me, when it's good, you won't have any left over.

If you intend to make guacamole or any kind of Mexican food on a regular basis, then one of the tools you should really have is a traditional Molcajete or mortar and pestle. Many people confuse a Molcajete with the marble mortar and pestles which are more common in American culinary stores.

Originally designed by the Aztecs, a real molcajete is round and sits on three legs, and is made from black basalt, a volcanic rock and can be seasoned and enhance food flavor much like a wok or a cast iron skillet (another tool that is good to have in your kitchen)  Look for the ones that are very dark in color and have the raw texture of volcanic rock versus a smooth marble.  And the real ones are very heavy!  This tool is really essential to good Mexican cooking or any cooking really.  You can grind spices or make salsas and chile pastes.  And it should be used as a serving dish for salsas and guacamole.

You can find these on line and at Williams-Sonoma. You can certainly make guacamole without it and I know you're thinking "Oh Laura, enough already. . . can't I just use a fork and bowl?"  Yes, you can . . . and a wooden bowl is best. . . but it just isn't as good or authentic.  You will taste the difference and it's more fun to use a molcajete.   When guests arrive, whip out the molcajete and make it in front of them.  They'll be curious and intrigued. So, I'll step down off of my soapbox now . . . but if your intention is to make terrific and memorable guacamole more than a few times in your life... just go buy one!  They usually cost between $25.00 and $50.00.

When you first buy a molcajete, it needs to be properly seasoned.  This process takes time and patience, but it's well worth the effort.  There are many opinions on how to season it, but I'll tell you what I did.  When you first buy the molcajete, the interior surface will be rough and gritty.  The goal is to smooth the interior surface and remove any residual "grit" or lava rock "dust" and also season it for flavor.  When I first received mine (a gift from my husband), I took some slightly damp white rice and using the pestle, I ground the rice until it was totally milled.  The color of the rice will turn a little grey from the stone.  You want to keep doing this with the rice until the color of the rice remains white.  I'll warn you, this takes some elbow grease and may take many days.  I did it once a day for about a week.  After all it only takes a few minutes investment per day.  The interior of mine isn't quite smooth yet, but it's getting there.  It takes a lot of use to really get it smooth.  Some websites say to mash garlic in the molcajete and leave it overnight.  I didn't do this (perhaps I should have), but I believe just using it a lot for your spices, salsas and guac will season it overtime.

Now to the guacamole.  Look for good quality Haas avocados, preferably organic. Make sure they are ripe but still firm. You don't want the avocado meat to be mushy. Also look for vine ripened tomatoes (again, organic is always best) that will dice well and retain their firmness.  I've used romas, vine tomatoes and even Heirlooms.  Buy whatever looks best and in season.  If you want to add some pretty color, buy a yellow and red heirloom and dice.

The flavor of this recipe comes from making a paste in the molcajete that will be used to add back to the avocado.  It's my belief that this step is the ultimate trick to great guacamole. Instead of blending and mashing all ingredients together, use the molcajete to create a flavor packed paste that will allow the avocado to remain firm and chunky but have great flavor.

The recipe follows, but don't get too caught up on the quantity of ingredients.  Like all good cooking, just adjust it to your taste and I'm sure you'll be very happy with the outcome.

Guacamole Recipe:

Ingredients for the pepper paste:

• 2 TBSP finely chopped white onion
• 3 TBSP fresh cilantro, chopped
• 3 TBSP chopped jalapeno pepper
• 1 TBSP chopped serrano pepper (*optional)
• 1 TBSP chopped garlic
• 1 tsp chopped chipotle pepper
• 1 tsp sea salt

Remaining guacamole ingredients:

• 4 ripe Haas avocados (but should still be firm to the touch)
• 5 TBSP carefully diced tomato (*optional)
• 5 TBSP chopped cilantro (more or less per your taste)
• 2 TBSP chopped white onion
• Sea salt

To make the pepper paste, place onion, cilantro, jalapeno, serrano and chipotle pepper and grind them in the molcajete until all ingredients are finely ground into a paste.  If you didn't buy the molcajete (tisk.. tisk...) then you can use a big bowl and fork - but don't use a food processor because you don't want to puree the ingredients.

Take each avocado and cut in half, lengthwise.  Twist the halves to separate and delicately remove the pit using a knife.  You want to keep as much of the meat in tact as possible.  Then cut avocado into cube size pieces.  Make 4 slices then slice again in the opposite direction to create the cubes before removing from the skins.  Use a spoon to scoop out the cut avocado cubes into the molcajete containing the pepper paste.

Using a spoon, very gently fold the paste into the avocado.  Don't mash the avocado in.  Again, you want to maintain the large cubed chunks as much as possible.  Some will get a little mashed, but that's ok as long as it's still mostly cubed. Then gently add chopped tomato, onion and cilantro.  Serve immediately!

Fried Squash Blossoms

by Oui Cook Chef Rocco Hanson

www.OuiCook.com

Rocco and Aimee Hanson own a wonderful and inventive culinary company called Oui Cook in Mendocino, California. Describing them as caterers or even as chefs just does not do them justice.  What they really do is create an ambiance for your event or private dinner that includes wonderfully prepared food.  I have first hand experience with Oui Cook.  Over the last few years, my family has insisted on Rocco and Aimee for any of our private parties.

This year, they prepared all of the food for our July 4th party.  Coming from a long line of culinary control freaks, I appreciate Rocco's creative flexibility if we have ideas for the menu.  We asked him to make some of our favorites as well as his specialties.  One of the most popular items that day was Rocco's fried squash blossoms.  He has been making these for years and they are consumed faster than anything.

When squash blossoms are available, please try this recipe.  We opted to add bacon to this filling recipe and served with a tomato coulis.  There are many other variations you can make.

Ingredients:

• Zucchini squash blossoms

Blossom Filling:

• 2 cups Ricotta
• 1 cup high quality Parmesan
• 1 egg
• salt / pepper
• 1 cup sweet white corn kernels

Batter:

• 1.5 cup flour
• 3/4 cup sparking mineral water

Tomato Coulis.

In a blender . . .

• 10  tomatoes peeled and seeded
• 2T  red wine vineagar
• 2T sugar
• 1T black pepper
• 1C good tomato juice ( for color )
• 3/4C good olive oil (slowly added )
• 1/2C Chives
• 1/2C Basil

Method:

Remove pistol from blossom

Cut stem to the desired length.

Cook corn in salted water and remove kernels from the cob

Mix Ricotta, egg, Parmesan cheese, and corn.  Using a piping bag, pipe the filling into each squash blossom (This step may be done a day in advance)

In a separate bowl, mix flour and mineral water and rest for ½ hour. You need to adjust consistency to how thick or thin you want the batter. I keep it really thin so that the focus is on the squash blossom.  Dip each blossom into the batter.  The batter will hold, just do not bunch blossoms up together.... Coat well, let some fall off.  Don't make it too wet!

Heat olive oil – not to smoking point – and cook until golden. You may shallow fry or deep fry.You may also roast it in an oven with no batter or oil.  Place on platter and spoon tomato coulis over blossom.

www.OuiCook.com • Rocco Hanson • Fan Us: Facebook.com/Oui-Cook

photos by John Birchard - www.birchardphoto.com

Phyllo Asparagus Spears

These are easy to make, but take some practice.  I would recommend you make them at least once before you make them for a special occasion.  The above photo was taken by Ninette at Big, Bold, Beautiful Food.  She made this recipe and made some little changes to it.  You can read her take on the recipe here.  Be sure to check out her website while you're there, it's gorgeous and is one of Saveur Magazine's "Best of the Web"

Ingredients:

• 24 asparagus spears, wood ends trimmed
• 6 sheets frozen phyllo, thawed
• 3-4 tablespoons melted butter
• 12 thin slices prosciutto (about 6 ounces), cut in half crosswise
• 1 cup grated Parmesan cheese (or more)

Method:

Preheat oven to 450 degrees. Line a baking sheet with parchment paper.

Prep all ingredients prior to working with phyllo dough.  This will make the assembly go faster with less opportunity for the phyllo to dry out.

Steam asparagus in a steamer basket set over 1-inch of boiling water just until bright green, about 2 minutes. Blanch them under cold water (helps to retain color and flavor) Transfer to a colander to cool. Remove phyllo from the refrigerator and unroll them to lay flat.  Place 1 sheet of phyllo on a work surface (cover the remaining phyllo with plastic wrap and then a damp clean towel). Brush lightly with butter. Start at the ends of the dough to keep it from cracking and work towards the center.  Cut into 4 rectangular pieces.  Cut the asparagus spears down to 4 inch lengths.  Keep the unused phyllo dough covered with the plastic and towel when you aren't working with it.  Don't leave it uncovered for more than a minute at a time and work quickly.

Place 1 piece of prosciutto on each phyllo rectangle, lining up along 1 short edge. Arrange an asparagus spear over the prosciutto, letting the tip lay beyond the top edge of the phyllo. Sprinkle with Parmesan (I like it more than most). Roll up and secure the edge of the phyllo with butter, if necessary.  When rolling, leave the asparagus tip unwrapped about one inch. Wrap foil around the exposed asparagus tip so it doesn't burn.  This is optional, but I find it's prettier if it's wrapped while baking. Arrange on prepared baking sheet. Repeat with remaining ingredients.

Bake until phyllo is golden brown, about 5 minutes.

Any unused phyllo can be rolled back up and wrapped in plastic.  Place the the refrigerator and use within 2 weeks.  Or, wrap in plastic, freeze and use within 2 months.

This year I had a very large July 4th party.  It was held outside and the menu consisted of appetizers.  We served these plums with a few modifications.  The rosemary sprigs were made longer so that people could hold them while standing and visiting.  St. Andre cheese is one of my personal favorites so we opted to use that instead of Gorgonzola.  It's a recipe you can make your own based upon your favorite ingredients and your guests will be impressed by the interesting flavor and beauty.

Serves 8

Ingredients:

• 2 purple or black plums, pitted and sliced into eighths
• Extra-virgin olive oil, for brushing plums
• 8 teaspoons Gorgonzola cheese, crumbled or sliced (I used St. Andre... Stilton would be nice too)
• 8 slices prosciutto
• 16 small sprigs fresh rosemary

Method:

Preheat a grill pan or outdoor grill over high heat.

Lightly brush the plum slices with the oil and place on the hot grill, being careful to keep them from falling through the grate.

Turn once to get grill marks on each cut side of the fruit.

Remove and cool slightly.

Place 1/2 teaspoon Gorgonzola on each slice of plum.   I will also try this with other cheeses, perhaps St. Andre?

Cut each slice of prosciutto in half lengthwise.

Wrap the prosciutto around each plum slice and skewer with a sprig of rosemary to secure.

Check out his book on Amazon.com:

Follow his blog at www.forkingdelicious.blogspot.com

Island Style Gazpacho

Living in the Boulder Colorado area I am very spoiled by wonderful grocery and specialty food stores.  This includes a fabulous Whole Foods that is so popular it is about to be expanded to nearly double its current size.  This interesting twist on Gazpacho came was inspired by the Whole Foods deli and it is wonderful on a warm day.  Try them with grilled prawns or baby lobster tails.

Ingredients

2 cups high quality tomato juice

1 1/2 cups fresh pineapple juice

1 champagne mango, peeled and coarsely chopped

1 1/4 cups fresh chopped pineapple

1 small hot house cucumber, peeled, seeded and finely chopped

1/2 cup finely chopped red bell pepper

1/2 cup finely chopped green bell pepper

1/3 cup finely chopped red onion

1/3 cup finely chopped cilantro

3 tablespoons lime juice

1/2 teaspoon lime zest

1/2 teaspoon sea salt

1 teaspoon hot sauce

Method

Combine the tomato juice, pineapple juice, mango and pineapple in a blender and pulse 5 to 8 times, or until just combined; the mixture should be slightly chunky. Transfer pineapple mixture to a large non-metallic bowl. Stir in cucumbers, bell peppers, onions, cilantro, lime juice, zest, salt and hot sauce. Cover and refrigerate for at least 2 hours, or overnight. Ladle gazpacho into tall high ball or martini glasses and serve.

Grandma Dave's Latin Spiced, Marinaded and Slow-Cooked Ribs

Ingredients:

• Baby Backs or St. Louis Style Spare Ribs (Two full slabs)
• Olive oil - ¼ cup
• Latin Spice blend - ¼ to ½ Jar WES Latin Blend
• Honey -2 Tablespoons
• Garlic finely chopped -3 cloves
• Kosher Salt -1 Tablespoon
• Grandma Dave’s BBQ Sauce -½ to 1 bottle (don’t be shy!)

Method:

1. Rinse and dry baby backs and set aside
2. Mix Olive oil with Latin Blend, Honey, Garlic and salt
3. Let ribs marinate in the refrigerator for 2 hours
4. Pre-heat your Big Green Egg Slow-cooker)

1. After marinading... Fire up the grill and roll ribs around to develop color and flavor.  This will give the ribs that slightly grilled flavor.

1. Place ribs in rib rack in center of Big Green Egg
2. Cook in the Egg for 3-4 hours - or until meat recedes from the bone.  You may test one by cutting off a rib on the end until it the meat appears to be falling off the bone.
3. Remove from Egg, cut ribs off of slab and slather in Grandma Dave's Orange Chipotle BBQ sauce.  Place in baking dish that can handle the heat of the egg.  Return to egg until sauce begins carmelizing on the ribs... but not too long.  The sauce should always go on at the end so it doesn't get too burned on the ribs.

About Grandma Dave and Wholearth Spices . . .

The absolute FINEST spices on the market! Wholearth Spice Blends are organic hand-crafted  spice blends to bring alive the authentic flavors of various cultures and regions of our world. These spice blends contain the highest quality organic spices, combining them to create a harmonious flavor that is distinct, unique, and authentic. These versatile blends can be used as rubs, marinades or seasonings, or can be added to salad dressings, soups and sauces.

Wholearth Spice Blends are created by a professional chef with over twenty years of experience and a dream to bring the dynamic flavors of the world to your kitchen, bringing our culture closer together.

To order spices and marinades visit www.grandmadave.com

• 2 pounds of shrimp (butterflied - either leave whole or chop)
• 1 pound of sea bass (½ inch cubes)
• Juice from 4 limes
• Juice from one lemon
• 2 medium tomatos, diced
• 1 small white onion, finely chopped
• 2 small yellow and red sweet peppers, chopped
• 2-3 jalapeños or serrano peppers (more if you like it spicy), chopped
• 3/4 cup cilantro, washed and chopped
• 1 teaspoon of olive oil
• salt and pepper to taste
• lettuce leaves

In a large bowl, gently mix the shrimp and fish with the lime juice and lemon juice and put it in the fridge for 1 hour or until shrimp and fish are opaque in color.  This process actually "cooks" the raw fish.

In another bowl combine the tomato, onion, red pepper, jalapeño or serrano, cilantro, olive oil, salt and pepper.

Take "cooked" fish and combine with remaining ingredients; cover the bowl and chill Ceviche in the refrigerator until ready to serve.

Serve the ceviche on top of lettuce leaves, garnish with avocado slices.  Serve with plantain or corn chips

Vietnamese Spring Rolls with Peanut Sauce

Submitted by:

David Wells, Chef Grandma Dave

www.grandmadave.com

Some Nutritional Benefits:

Wide variety of fresh vegetables are a substantial source of digestive enzymes and contain all essential vitamins, particularly vitamins A, B, and C, and also rich in minerals. Full of cleansing and tonifying properties essential for healthy nerve and digestive function. High in fiber, complex carbohydrates, and glutamic acid, which may boost immune function.

• Spring roll wrappers (rice) 8, medium
• Carrots 2, medium
• Snow peas 12
• Bell pepper red and yellow 1 of each
• Scallions 1 bunch
• Diakon radish 4” chunk
• Cucumber ½ each (English)
• Cabbage ¼ head
• Leek (blanched) 1
• Shiitake mushrooms 8 each (poached or sauteed)
• Cilantro (chopped) ½ bunch
• Mint (chopped) ½ bunch
• Basil (chopped) ½ bunch
• Furiake shake ¼ jar(can be purchased at Asian market)
• Sesame seeds

Note: The amount and proportion of ingredients will vary according to personal preference and desired quantity.

Julienne all vegetables, chop all herbs.

Blanch leeks and sautee or poach mushrooms.

Moisten rice paper rolls in between paper towels or with spray bottle let sit for five minutes.

Uniformly place vegetables into the center of each roll.

Top with herbs, scallions, shake and sesame seeds.

Gently roll the rice paper, if needed, seal the ends with a small amount of water.

Cut in half, on a bias, and cover with damp paper towel until ready to eat.

Peanut Dipping Sauce Yields: 1 1/2 cups

• 1 Tb. sesame oil (light)
• 1 cup organic peanut butter
• 2 Tb. ginger root- chopped
• 1 Tb. garlic- chopped
• 1 Tb. lemon grass- chopped
• 2 Tb. scallions- chopped
• 1 Tb. sesame seeds- toasted
• ½ bu. cilantro, chopped
• 2 Tb. rice vinegar
• 2 Tb. agave nectar
• Water to adjust consistency

Sautee ginger, garlic, lemon grass, and scallions in sesame oil.

Put all other ingredients into food processor and pulse.

Add water to adjust consistency.

Moules Fromage Bleu

Growing up on the Mendocino Coast, we would pick mussels off of the rocks and steam them in wine on the beach.  Our recipes were not very inventive, but the mussels were always delicious.  Last night, I was watching Bobby Flay's TV show Throwdown on the Food Network and was inspired to make the featured dish - Moules Fromage Blue (Mussels with Bleu Cheese).  It looked amazing and it was no surprise that local chef, Teddy Folkman beat Bobby Flay's own mussel recipe.  I found this recipe online and wanted to upload it to my blog for future reference.  Next time I am in Washington DC, I intend to visit Teddy Folkman's restaurant Dr. Granville Moore's http://www.granvillemoores.com/

Teddy Folkman's Moules Fromage Bleu

Serves one as a meal; two to four as an appetizer

1 1/4 pound rope-grown P.E.I. mussels

4 tablespoons blended oil (40 percent extra-virgin olive oil, 60 percent canola oil)

1/3 cup diced applewood-smoked bacon

1/3 cup thinly sliced shallots

1/4 cup Hook's Blue Cheese, or a similar mild, creamy blue

1/3 cup white wine, preferably a dry Chardonnay

Juice of 1 lemon

1/3 cup baby spinach, cleaned and destemmed

Sea salt, as needed

Black pepper, as needed

Heat the oil in a pan over high heat. Cook the bacon until the fat is rendered and it is slightly browned.  Do not overcook or brown the bacon!  Add the shallots and mussels and toss together. Add the white wine and lemon juice and toss together.

When the mussels start to open, add half of blue cheese, melting it into the broth. As soon as all mussels are open, toss in the spinach. Season to taste with sea salt and black pepper.

Plate the mussels and top them with the remainder of the blue cheese. Serve with a French baguette and frites.

Confetti Green Chile Corn Muffins

Makes 12 regular muffins (or more bite-sized mini-muffins)

• 1/3 cup butter
• 2 eggs
• 1 cup all-purpose flour
• 1 cup yellow cornmeal
• 4 tsp baking powder
• 3 tbsp chile powder (mild)
• 1 cup milk
• 1 tbsp molasses
• 1.5 tsp minced orange zest
• 2 roasted New Mexico green chiles (seeded and chopped)
• 2 roasted red peppers (seeded and chopped)
• 1 ear of roasted corn (off the cob)
• 1 tbsp minced fresh Marjoram

Preheat oven to 400 degrees.

Melt the butter on low heat in a saucepan.  Lightly beat eggs.  Blend flour, cornmeal, baking powder and chile powder in a separate bowl.  In another bowl, mix milk, melted butter, eggs and molasses then fold slowly into the dry flour mixture.  Add the orange zest and marjoram. Fold in the chiles, peppers and corn.  Let the batter sit for 30 minutes.

Pour batter into a buttered muffin pan.  Bake for 12-15 minutes until muffins have risen and are firm.

Serve with green chile stew!

Mushroom Croustades

This recipe is great when you're throwing a party.  They are always such a bit hit... and any leftover duxelle (fancy name for mushroom filling) may be used as a delicious topping for potatoes, eggs or on top of a filet mignon.

The "cups" which are often referred to as "croustades" in other recipes and are little bread cases made with round slices of soft white bread that are pressed into tiny muffin tins and slowly roasted so they hold their cup-like shape.  Filled with a creamy, herb-flavored mixture based on the classic mushroom "duxelles", they are an elegant cocktail horse d'oeuvre that requires very little labor.  However, your friends and family will think you are quite the "gourmet!"  This recipe is easily doubled for larger parties.

(Serves 6-8)

Ingredients

Cups:

• 24 slices fresh, thinly-sliced white bread (Believe it or not, Wonder works the best - bad bread works better than good bread - however, Whole Foods white bread in the bakery does work if you're a snob and don't want anyone to see Wonder in your shopping cart)
• 2 tablespoons very soft butter

Mushroom Filling:

• 4 tablespoons butter
• 3 tablespoons finely chopped shallots
• 1.5 pound button or crimini mushrooms (finely chopped)
• 2 level tablespoons of flour
• 1 cup heavy cream
• 1/2 teaspoon salt
• 1/8 teaspoon cayenne
• 1 tablespoon finely chopped parsley (you may want to add more)
• 2 tablespoons finely chopped chives
• 1/2 teaspoon lemon juice
• 3-4 tablespoons grated Parmesan cheese (may want more)
• Butter

For 24 cups, you need a 3-inch plain or fluted cookie cutter and 24 tine muffin tins, each about 2 inches wide at the top.  You can buy them, usually combined in panels of twelve in most hardware stores or possibly Williams-Sonoma.

With a pastry brush, coat the inside of the tins heavily with the 2 tablespoons of soft butter.  Cut a 3-inch round from each slice of bread.  Carefully fit these into the muffin tins, pushing the center of the bread into the well and gently molding it around the botton of the tin with the tip of your finger (if you have a small wooden pestle or small round bottle slightly smaller than the bottom of the muffin tin, use this to force the bread in, but don't be rough or the bread will tear.  Each bread round, however you mold it, should form a perfect little cup.

Preheat the oven to 400 degrees and bake the cups for about 10 minutes, or until the brown lightly on the rims and on the outsides.  Remove them from the tins and let them cool.

The mushroom filling is made as follows:

Chop the shallots and mushrooms very, very fine.  In a heavy 10-inch frying pan, slowly melt the 4 tablespoons of butter and, before the foam subsides, add the shallots.  Stir them almost constantly, over moderate heat, for about 4 minutes without letting them brown; then stir in the mushrooms.  Mix them well into the butter and see that they are thoroughly coated before leaving them on their own.  In a few minutes they will begin to give off a good deal of moisture.  Stir them now from time to time, and continue to cook until all the moisture has evaporated - 10 to 15 minutes.  Then remove the pan from the heat.

To finish the filling, sprinkle 2 level tablespoons of flour over the mushrooms and stir thoroughly together until not a trace of flour is visible.  Immediately pour over this 1 cup of heavy cream and, stirring the whole time, bring the mixture to a boil.  It will thicken heavily, turn down the heat to the barest simmer, and cook a minute or two longer to remove any taste of raw flour.  Remove the pan from the heat and stir in the seasonings and herbs; salt, cayenne, parsley, chives and lemon juice.  Taste, transfer the filling to a bowl.  Cover with saran and cool in the refrigerator until you are ready to assemble them.

Fill the cups, mound the filling slightly. Sprinkle each with Parmesan cheese, dot with a speck of butter and arrange on a cookie sheet. Heat about 10 minutes in a preheated 350° oven (do this about 10 minutes before you intend to serve them); Watch them carefully as they burn easily.

Grilled Lamb Chop Appetizers

This is one of the easiest and most celebrated appetizer you will ever make for a party.  Simply buy a rack of lamb. Have the butcher french them, cleaning the bone.  You can then hold the chop easily. Have any fat cut off and leave it like a lollipop!  

Cut it into chops approximately 1.5 inch wide.  Season with salt and pepper - only!  Why mask the great flavor of lamb on the grill?

Every grill is different... but you want to end up with the lamb mildly charred on the outside and medium rare on the inside.  This usually means you will grill at a medium-high to high (depending on how you like it) heat for 3-5 minutes per side (if that) - depending on your grill's temperature.  It will vary, so experiment based on your grill and the lamb thickness.

Arrange on top of any colorful garnish you choose- chopped cucumber, tomatoes, jicama - it's up to you.  I would not recommend any sauce (it gets messy and hides the flavor) just salt and pepper.  Your guests will simply pick up the lamb by the rib bone to eat!

Enjoy!

Smoky Chipotle Shrimp, Roasted Corn Cakes and Salsa Appetizer

We always make this as an appetizer and it is always a favorite at parties.  The corn cakes are so good, they could even take the place of traditional pancakes at breakfast.  You can put anything on the corn cakes, but the shrimp is my favorite.  

Smoky Shrimp

1.5 - 2 lbs medium shrimp

4 tablespoons butter

1 cup softened butter

5 tablespoons of canned chipotle (with adobo sauce - pureed)

1.5 dozen corn cakes

3 chopped green onions

1 cup fresh salsa (see below) 

Sour cream (for garnish)

Peel the shrimp.  In a frying pan, cook the shrimp in the 4 tablespoons of butter over low heat for just a few minutes (about 5) - turn them once.  Don't overcook.

Puree' the softened butter with the chipotle puree and set aside (do not refrigerate.)

Place 1-2 shrimp on a corn cake and spread a little of the chipotle butter of the shrimp so it covers, but doesn't drench the crab cake.  Sprinkle with chopped green onions.  Spoon a little salsa on top.  Just enough to add color and flavor but no so much that someone can't still hold the cake in their hand.  For an entree, place 3-4 corn cakes on a plate then place 2-3 shrimp per cake on cakes and add butter, green onions and salsa or sour cream.  However you choose to serve them, they will be a big hit.

CORN CAKES:

3/4 cup all purpose flour

1/2 cup coarse cornmeal 

1/2 teaspoon baking powder

1/2 teaspoon baking soda

1 teaspoon salt

1 teaspoon sugar 

1.25 cups buttermilk

2 tablespoons melted butter

1 egg, beaten

1 cup freshly roasted corn kernels (I roast 1 ear of corn on the grill)

2-3 chopped green onions

Place dry ingredients in a bowl and mix together.  In a large bowl, whisk together the buttermilk and butter and then whisk in the egg.  Slowly add all dry ingredients to the liquid and whisk until thoroughly blended. Puree' 1/2 cup of the corn and fold it into the batter along with the whole kernels and onions.  Add a little buttermilk (if needed) to thin the mixture if it seems to thick.

Using a nonstick pan over medium heat, ladle enough batter to form 2 inch cakes  Cook until golden brown (about 2.5 min on each side)  Batter should make about 20-30 cakes.

FRESH SALSA

2 cups chopped Roma or Cherry tomatoes

1-1 chopped green onions

2 Serrano chiles, finely chopped

1/4 cup cilantro, finely chopped

2 teaspoons sugar

2 garlic cloves, finely chopped

1/4 cup Mexican beer

2 teaspoons salt

1 lime, juiced

Combine all ingredients and mix well.  Put in the refrigerator for at least 30-45 minutes before serving.

Figs with Blue Cheese and Walnuts

Makes 20 appetizers

To quote my mother... "Figs are under-rated."  They are usually in season in the early fall and there are varieties to choose from.  This recipe is fast, easy and your guests will find them elegant and delicious.

Ingredients:

1/4 lb of your favorite good quality blue cheese or stilton (or experiment with St. Andre at room temp)

10 fresh figs

20 walnut halves

Salt and pepper, to taste

3 tbsp honey

Assembly:

Preheat oven to 375°F.

Lightly toast walnut halves on a cookie sheet until fragrant (5 minutes).

Cut each fig into half, cutting a small slice off the bottom of each so fig, so it will lie flat, cut side up.

Top each fig half with a piece of blue cheese and a walnut half. Season with salt and pepper.

Bake at 375°F for 5 minutes or until cheese is melted.

Immediately drizzle each fig piece with a little honey and serve warm.

Serve figs warm on a crostini or topped on your favorite green salad.

Goat cheese may also be used instead of Stilton.

• Olive oil
• 2 pounds jumbo lump crab meat
• 2 eggs, beaten
• 1/4 cup freshly chopped Parsley (I prefer Italian flat leaf)
• 3 garlic cloves, minced
• 3 teaspoons Old Bay seasoning
• 2 teaspoons wet mustard
• 2 teaspoons dry mustard
• 2 tablespoons worcestershire sauce
• 1 teaspoon  of your favorite hot sauce
• 2 teaspoons lemon juice
• 1 teaspoon sea salt
• 1 teaspoon freshly cracked pepper
• 4 tablespoons good quality mayonnaise
• 8 Saltine (or whatever your preference) cracker crumbs - or 1.5 cups freshly made white bread crumbs

Beat eggs. Add parsley, Old Bay seasoning, mustards, Worcestershire sauce, Tabasco, lemon juice, salt and pepper.  Lightly saute garlic in olive oil for 1 minute.  Add to egg mixture.  Check crab meat for shells.  Fold crab meat into egg mixture and add mayo and crackers.  Gently shape into 4 - 8 oz balls (larger size may be served as an entree.)  Make sure you don't over shape or handle the balls.   Gently place crab cakes on a plate, cover and place in the refrigerator so the mixture sets before frying.

Fry quickly in about 3 tbsp of olive oil for about 4-5 minutes a side until lightly golden.... or bake in a 375-degree oven on a baking sheet for approximately 20 minutes (watch closely until lightly golden brown). Dust with Old Bay before serving.

Chile Cheese

This is like a crustless quiche that is great for appetizers or brunch.  For appetizers, chill and cut into small squares.  Serve just out of the oven for brunch.  You can vary this recipe by adding whatever you feel will taste good (i.e. sundried tomatoes and asparagus instead of chiles)... but this very basic recipe is a great stand-by.

(10 servings)

Ingredients:

• 1/2 cup flour
• 1/2 teasp salt
• 10 eggs
• 3-4 cups, blend of shredded Guyeure, white and yellow cheddar cheeses (vary depending on how cheesy and rich you want this)
• 1 teaspoon baking powder
• 2 cups cottage cheese
• 1/4 cup butter. Melted
• 8-12 ounces diced roasted Anaheim chiles (I use roasted chiles from www.newmexicanconnection.com - vary the chiles depending on how much heat you want.)  The batch in these photos used roasted red chiles that didn't have as much heat as I would normally want.

Directions:

Preheat oven to 350 degrees.  In a medium bowl, beat eggs until light and

lemon colored.  Add remaining ingredients and blend until smooth.

Pour into a lightly buttered 9 x 13 baking pan and bake 35-45 minutes or until top is browned

Peggy's Wonton Crisps

Preheat oven to 350 degrees

Very lightly oil a baking sheet with sesame oil.

Cut square wonton wrappers into four round(ish) pieces.  I use pinking

shears so they look more home spun.  Scissors OK too.

Place them on a cooking sheet and lightly brush with more sesame oil.

Lightly.  Then, sprinkle them with sesame seeds.

Bake for 5 to 8 minutes or until brown and crispy.  Watch them as they

burn easily.

Store in airtight container.  Use within 2 days.

Asian slaw

Fresh pea pods, carrots, jicama(equal parts), a little napa cabbage.  Cut all of these vegetables into

match stick shape 1 to 1 1.2 inch length.  Toss all and add lots of cilantro.

Dressing:

4 parts mayo,  1 part dijon mustard, 2 tbsp honey, tiny bit of orange

zest, and couple of splashes red wine vinegar (all to taste._

Ahi Tuna

Generously salt and pepper Ahi, and grill on hot  BBQ or range grill

searing on both sides, rare in center.

Make a mixture of soy and wasabi to taste

Assemble:

Lightly dress the slaw, and top each crisp with slaw, a slice of Ahi

and then top Ahi with the wasabi/soy mixture.  Sprinkle more sesame

seeds in slaw or on top of Ahi if you want.

Peggy's Recipe: 10 servings

Below is the basic recipe which I really modified from the traditional chili cheese Sunday Brunch puff recipe by substituting asparagus (which I roasted in the oven al dente) and sun dried tomatoes.  The cheese was a mixture of jack, white NY cheddar, and swiss.  It took longer than 35 minutes, but just watch it.  I did not let it get real brown because I don't like the eggs to be overdone.

Ingredients:

10 eggs

1/2 teasp salt

1 teaspoon baking powder

2 cups cottage cheese

1/2 cup butter. Melted

4 cups blend (jack cheddar cheese, NY cheddar, Swiss)

1/2 cup chopped sun dried tomatoes

3/4 cup asparagus (experiment with the quantities of veggies)

Preheat oven to 350 degrees.  In med bowl, beat eggs until light and lemon colored.  Add remaining ingredients and blend until smooth. Pour into 9 x 13 baking pan and bake 35 minutes (probably longer) or til top is browned.  Let cool and cut into small squares for appetizers or serve with Sunday Brunch.

Filet Mignon Rumaki Appetizer

Rumaki is a Polynesian appetizer with bacon-wrapped chicken livers and water chestnuts.  I don't know about you, but I'm not a big fan of chicken livers.  But the flavors used in the Polynesian version including ginger and garlic are wonderful.  This recipe is a spin on Ramaki using either filet mignon or prime top sirloin.  The meat and one whole (or half if you prefer) water chestnut are wrapped in bacon, marinated then grilled over hot coals until medium rare on the inside and slightly carmelized and charred on the outside.  They are wonderful!  These work well as appetizers but it only takes a couple of them to make a meal.  

Instructions:

1. Make a marinade using low sodium soy, crushed ginger and crushed garlic to taste.  Add a small amount of brown sugar, i.e. 1 tablespoon. There is no set recipe on amounts, just do it to your own taste.
2. Cut meat into generous size chunks, 1.25" +- cubes.  You want them toend up med. rare for best results, so don't be skimpy.
3. Using lean meaty center cut high quality bacon, in a saute pan, slowly render slices to extract some of the fat ahead of time leaving enough length to wrap - but only cook the bacon a few minutes so it's still soft.
4. Soak some round-tip toothpicks in water for 30 minutes.

Assemble:

Lay out a bacon strip, place a cube of steak in center, top with whole water chestnut.  Wrap bacon around meat and water chestnut and skewer with a toothpick (2 if larger chunks of steak)

Place appetizers in a tupperware like container, cover with marinade,and turn every 30 to 45 minutes for 2-4 hours depending upon how much of the marinaded flavors you want.  Long enough to flavor without disguising the ingredients especially if you're using filet mignon.

Prepare the grill so that it is very hot (over 500 degrees is preferred). 

Finish

Grill over med hot coals until bacon is crispy and meat is med. rare.  Do not overcook. 

Allow to rest for 10 minutes prior to serving.