Posts Tagged ‘appetizers’

Father’s Day Brunch Recipe: Tortilla Española

Friday, June 13th, 2014 Comments Off on Father’s Day Brunch Recipe: Tortilla Española
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Father’s day is almost here! One of my all-time favorite dishes to cook up for a Father’s Day is Tortilla Española, also offered as an appetizer in the Spanish Wine Dinner chapter of Cook the Part. This delicious dish is a staple of Spanish cuisine, consisting of egg omelette made with potatoes cooked in olive oil. I hope you enjoy this dish as much as I do.

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

TORTILLA ESPAÑOLA

Ingredients:

  • 4 tablespoons Spanish olive oil, divided
  • ?4 Yukon Gold potatoes, sliced very thin (Note: Use a mandolin (if available) set at 1/8”)
  • 2 teaspoon kosher salt?1 onion, cut in half and sliced very thin?2 garlic cloves, crushed
  • 6 large eggs
  • 2 teaspoons dry grill rub or seasoning
  • Freshly ground pepper to taste
  • Roasted red pepper strips, purchased or homemade

1) Prepare potatoes for Tortilla Española, sliced about 1/8″ inch thin

2) Heat 2 tablespoons oil in large nonstick skillet on medium-high flame.

3) Add potato slices and sauté for 12 minutes, turning to ensure even cooking.

4) Add another tablespoon oil and 1 teaspoon salt. Reduce flame to medium.

5) Add onions and continue cooking until onions are soft and potatoes are tender, about 5 minutes.

6) ?Add crushed garlic and sauté for 2 minutes.

Turn off flame and set aside.

7) ?Beat eggs with 1 teaspoon salt, rub and pepper in a large bowl.

8) Remove potatoes from skillet, add to egg mixture and let stand for 10 minutes.?Add 1 tablespoon of oil to skillet.

9) Pour egg and potato mixture into heated skillet. ?Allow eggs to set, lifting the sides of the omelet to let more egg mixture run underneath.

10) When the omelet can be lifted from the side of the pan, invert the omelet onto a plate and slide it back into the pan to cook the other side.

11) Add ground pepper to taste.?Slide the cooked omelet onto a cutting board or serving plate and cut into cubes or wedges. This can be served at room temperature. Serve with roasted red peppers strips.

Happy Father’s Day to all the dads out there! Enjoy!

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Holiday Hors D’Oeuvres from Jenn Phillips, Gourmet Chef and Caterer

Friday, October 19th, 2012 Comments Off on Holiday Hors D’Oeuvres from Jenn Phillips, Gourmet Chef and Caterer
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Charcuterie with Holiday Accents

Charcuterie with Holiday Accents

Las Damas of Fairbanks today hosted a holiday cooking demonstration at the home of Jenn Phillips, Gourmet Chef and Caterer. Jenn provided us with a few great holiday hors d’oeuvre recipes that are simple and lovely as we try to balance demands of time and need for perfection for holiday entertaining. She created a beautiful Charcuterie Table, which provided a great place for people to gather and sample the special cured meats, which she also surrounded with cheeses, veggies, tapenades and assorted breads and crackers. This is a simple appetizer offering, because there is not much prep involved, but the beauty of the table is what made this so special. She used assorted fall flowers, vases of lavender, alstroemeria and pumpkins to create a lovely table upon which to feature the appetizer.

Another interesting appetizer for those who try to escape the many carbs that are usually offered before the meal was the Chicken Meatball Lettuce Wraps.

Chicken Meatball Lettuce Wraps

 

 

Chicken Meatball Lettuce Wraps
1 lb. ground chicken
3 tablespoons Asian fish oil
3 small shallots
3 garlic cloves
1 stalk lemon grass, tender white inner bulb only
3 tablespoons cilantro
1 tablespoon mint, plus 1/3 cup for serving
1 1/2 tablespoons cornstarch
1/2 teaspoon kosher salt
1/2 teaspoon freshly ground pepper
1/2 cup granulated sugar
1 head Boston or red leaf lettuce, separated
1 small seedless cucumber, thinly sliced
1 small red onion, halved and thinly sliced

 

 

Soy Chili Sauce
1/2 cup soy sauce
1 teaspoon red chili sauce
1 tablespoon honey
1 teaspoon hot mustard
1 tablespoon rice wine vinegar

Preheat oven to 400 degrees. Position a rack in top third of oven.
Put chicken in medium bowl. Add fish sauce, salt, pepper and cornstarch. In food processor, pulse shallots, garlic, lemon grass, cilantro and mint until finely chopped. Add to chicken mixture. Combine thoroughly. Line baking sheet with parchment paper. With moist hands, roll chicken mixture into 1 1/2 inch balls. Roll meatballs in sugar evenly coating them and place onto prepared baking sheet. Bake for 15 minutes, until they are lightly browned and cooked through. Let cook for 3 minutes.

Meanwhile arrange the lettuce, cucumber, cilantro and mint on a platter. Transfer the meatballs to the platter and serve with the soy chili sauce.

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Bee Happy: Discover Honeycomb

Wednesday, September 12th, 2012 1 comment
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Honeycomb

Honeycomb

This is a common site at breakfast buffets in Germany, but not so common in the U.S. Honeycomb is offered at breakfast in it’s pure, original form, in a large frame so that the hexagonal marvel can be appreciated. There are many ways to enjoy this geometric delicacy: break off a piece and enjoy it with your cheeses and dark crusty breads; if you are a cereal lover, add a piece of honeycomb to your muesli; another great way to enjoy it is with yogurt, especially the firmer variety, along with some hazelnuts sprinkled over the top. Honeycomb is not easy to find in our U.S. grocery stores, but I have recently discovered jars of honey with a piece of honeycomb intact at Sprouts markets. I also found a website that offers squares of honeycomb at www.beepurehoney.com. Adding a piece of honeycomb to your cheese platters transforms your appetizer into stunning delight. Honeycomb comes straight from the hive and has all the health benefits attributed to honey and pollen in addition to being delicious and beautiful.

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A Tasty Flower as Appetizer or Side: Sautéed Cauliflower

Wednesday, April 18th, 2012 Comments Off on A Tasty Flower as Appetizer or Side: Sautéed Cauliflower
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Cauliflower Sautéed in Olive Oil

Cauliflower Sautéed in Olive Oil

Cauliflower is a close relative of Brussels sprouts, broccoli and cabbage. You either love it or hate it, few are indifferent.
I happen to love cauliflower along with brussels sprouts. In an effort to create more interesting appetizers, I have been preparing vegetables as a first course in addition to multiple offerings of vegetables as sides. This sautéed appetizer is easy to prepare and will get rave reviews from your guests who already love this family of vegetables.

Cauliflower Sautéed in Olive Oil

1 head cauliflower, trimmed and cut into florets
3 eggs, beaten
1/2 teaspoon freshly ground nutmeg
1 teaspoon salt
1 cup fine bread crumbs
1/4 cup olive oil

Steam the cauliflower florets in a steamer pot for 6 minutes. Cool.
Beat the egg with the nutmeg and salt.
Dip the florets in the egg and then the bread crumbs.
Heat a few tablespoons of the olive oil in a sauté pan and add the florets. Brown the florets, turning frequently until golden brown and tender. Serve as an appetizer or as a side vegetable.

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