Posts tagged appetizer

2 Notes

Quite possibly be the best crab cake ever! The Pretzel Crab Cake from David Burke Kitchen.
David Burke Kitchen, 23 Grand Street (at Sixth Ave) SoHo, New York 10013

Quite possibly be the best crab cake ever! The Pretzel Crab Cake from David Burke Kitchen.

David Burke Kitchen, 23 Grand Street (at Sixth Ave) SoHo, New York 10013

6 Notes

Need a simple and delicious appetizer? Try making baked brie with mushrooms, onions, and thyme. I made it for Thanksgiving two years ago, and I got a special request to make it again this year. It’s absolutely delicious and great for any kind of party or gathering! 
Ingredients:
One package of brie cheese (preferably in wooden box)
1/4 cup chopped mushrooms (can use any kind you like)
2-3 sprigs of fresh thyme
1/4 cup of diced onions
1 tbsp of butter
Directions: 
Pre-heat conventional oven to 325 degrees.
With a sharp knife, cut of the rind on the top of the cheese. Place cheese back into the wooden box without the lid and paper. Wrap foil around the bottom while folding the sides leaving the top exposed. 
Melt butter in a medium skillet. Sauté onions, mushrooms, and thyme for 5 minutes or until onions turn brownish.
Pour the mushroom mixture on top of the brie and place the cheese into the oven for 15 minutes until the cheese melts. 
Serve immediately while cheese is warm.
Spread melted cheese on slices of toasted french bread. Enjoy!

Need a simple and delicious appetizer? Try making baked brie with mushrooms, onions, and thyme. I made it for Thanksgiving two years ago, and I got a special request to make it again this year. It’s absolutely delicious and great for any kind of party or gathering! 

Ingredients:

  • One package of brie cheese (preferably in wooden box)
  • 1/4 cup chopped mushrooms (can use any kind you like)
  • 2-3 sprigs of fresh thyme
  • 1/4 cup of diced onions
  • 1 tbsp of butter

Directions: 

  1. Pre-heat conventional oven to 325 degrees.
  2. With a sharp knife, cut of the rind on the top of the cheese. Place cheese back into the wooden box without the lid and paper. Wrap foil around the bottom while folding the sides leaving the top exposed. 
  3. Melt butter in a medium skillet. Sauté onions, mushrooms, and thyme for 5 minutes or until onions turn brownish.
  4. Pour the mushroom mixture on top of the brie and place the cheese into the oven for 15 minutes until the cheese melts. 
  5. Serve immediately while cheese is warm.
  6. Spread melted cheese on slices of toasted french bread. Enjoy!

20 Notes

Thanksgiving day appetizers…cheese and charcuterie plate! 
Cheese: Applewood Smoked Cheddar, Goat Cheese, Fresh Mozzarella, and White Stilton with Lemon
Charcuterie: Spanish Chorizo, Italian Salami, Capicola, Smoked Salmon, Mini Dill Pickles, & Fire Roasted Red Peppers

Thanksgiving day appetizers…cheese and charcuterie plate! 

Cheese: Applewood Smoked Cheddar, Goat Cheese, Fresh Mozzarella, and White Stilton with Lemon

Charcuterie: Spanish Chorizo, Italian Salami, Capicola, Smoked Salmon, Mini Dill Pickles, & Fire Roasted Red Peppers

7 Notes

Vietnamese Summer Rolls

Another great summer meal idea for you guys. The summer rolls are served cold and dipped in a peanut sauce.  I used the same peanut sauce recipe from my cold sesame noodle here. The only hard part about this meal is the prep work for all the yummy ingredients you are putting inside the summer roll.  The wrappers can be found at most Asian markets usually in the noodle aisle. 

Ingredients:

  • 1 package Vietnamese summer roll wrapper
  • 1/2 pound of cooked shrimp (de-shelled and deveined) 
  • a chunk of cooked pork (not sure of size) cut into thin strips 
  • 1 seedless cucumber; cut into matchsticks 
  • 1 carrot, cut into matchsticks
  • a bunch of scallions cut in half
  • half a package of rice noodles (cooked and drained)
  • a few pieces of lettuce leaves cut into strips
  • 1 pot of warm water
  1. Prepare all the ingredients: cook shrimp in boiling water, cook pork in boiling water, cut all the veggies, cook rice noodles and drain. 
  2. Pour warm water in a large bowl or plate with raised edges.  Take 1 of the summer roll wrappers and soak until all edges are no longer hard. It will look almost translucent. If the water cools, add more warm water. 
  3. Place wrapper on a clean surface.  Add a few pieces of shrimp, pork, cucumber, carrots, lettuce, scallions, and rice noodles onto the center of the wrapper.
  4. Fold in the sides and roll up the wrapper.  
  5. Repeat until you have used up all the ingredients.
  6. Serve cold with peanut sauce. 

Notes

Korean Seafood Pancake- Hamuel Pajeon

Korean Seafood Pancake- Hamuel Pajeon