I love seafood cakes but find many restaurants add too much breadcrumbs in the mix and they end up dry and closer to a fishy hush puppy. So for this recipe, I chose panko breadcrumbs which is a Japanese-style breadcrumb made from bread without crusts. Using the interior of the dried bread results in airy, large flakes that give fried foods a light, crunchy coating without absorbing as much oil. So when you take your first bite of these shrimp cakes, you’ll taste the sweet, tender shrimp first, not the breading.
These crisps are a great appetizer to serve along with your favorite white wine. The dough has a slight sweetness which pairs well with the tangy blue cheese, spicy green onions and fresh delicate chives.
Looking for something different to serve with your holiday dinner this year other than boring crescent rolls or hot cross buns? These rosemary and gruyere croissants have delicate puff pastry swirled with creamy butter, melted gruyere cheese and just a hint of rosemary and black pepper. They literally melt in your mouth and present beautifully. They would even be great as an appetizer for your New Year’s Eve party!
I’ve been making this “salsa” for about fifteen years and the bowl is always empty at the end of the night. I’ve heard some of my friends call it a salsa, a salsa fresco, and others call it a Pico de Gallo. I finally decided to name it a Pico de Salsa so everyone would be happy! Regardless of what we all call it, when I tell my friends, “Buy a bag of tortilla chips on your way home from work tonight,” they instantly know I’m going to be giving them a jar of the salsa the next day. The anticipated smile on their faces is always worth it!
So even though this isn’t a ‘secret recipe’ (I always share it when asked), it’s one I guarantee you’ll enjoy the simplicity of making and the joy of sharing. And seriously, it only takes twenty minutes from your cutting board to tortilla chip.
I love the ease of using puff pastry dough. It bakes up crisp and flakey every time without fail, and can be used in both sweet and savory dishes. These salmon pillows are light and flaky on the outside and delicate and silky on the inside. Plus they’re super easy to make. You can also control the ratio of salmon to cream cheese depending on your palate. The fresh basil cream sauce has a bright, nutty flavor, and pairs beautifully with the salmon. Give one a dip, take a bite and be prepared for a ‘yum’ moment!
I was giggling all the way through preparing this post because of the movie ‘Cloudy with a Chance of Meatballs 2,’ where everyone screams because there’s a leek in the boat. Ever since my family saw that movie, anytime I return from the grocery store with leeks as one of the items, someone inevitably exclaims, “There’s a leek in the car!” or “There’s a leek in that bag!” or “The fridge has a leek!”
Another reason for my giddiness is due to an old Friends episode featuring John Lovitz where he has a marijuana-induced case of the munchies for a batch of tartlets Monica prepares, and he repeats the word tartlet over and over and over in classic Lovitz-style. It still cracks me up thinking about it!
But there’s nothing funny about these tartlets. They’re a seriously great appetizer with a filling of smoky/cheesy/custardy/oniony goodness, and a flaky phyllo cup that melts in your mouth as you chew. Pair the tartlets with a bottle of your favorite chilled French Vouvray Chenin Blanc or buttery Chardonnay.
I love pickles. Not the rubbery ones you buy room temperature from the grocery shelf, the cold, crunchy ones that snap when you bite into them.
One day, I had a craving for a cold crunchy treat and when I went to the fridge for my jar of pickles, it was gone. Now I was in a pickle! Fortunately, I had several cucumbers in the crisper, so an hour later, I had another fresh jar of pickles in the fridge!
What’s better than two hours in the kitchen, laughing and spending time with your daughter while making pizza filled pretzel poppers? Honestly, nothing could be better than that for me, however, eating the poppers when they’re done would have to be a close second! Especially when they’re fresh out of the oven and the cheese is all gooey and melted when you take your first bite…sigh. THIS was a fun day!
About every four months or so, I invite my friends over for ‘ladies night’ and everyone brings a dish to share with the group. It’s a lot of fun because it not only gives us an opportunity to catch up on what’s going on in our lives, we also share our latest culinary discoveries with one another.
For our most recent ladies night, I decided to make these delicious, buttery rosemary dusted asiago sables. A sable is a French butter ‘cookie’, named because of its buttery, flakey taste, and texture. But don’t let the word cookie throw you, these sables are savory and can stand up to anything you would normally put on a cracker. Or, you could eat them on their own. The light dusting of powdered fresh rosemary and kosher salt give these little darlings a great flavor!
This recipe evolved out of my experimentation with Vietnamese cooking when I made Pho a few weeks ago. I especially liked the spicy/acidic/sweet flavor profile in the seasonings and wanted to try it again. So I decided to use it on some chicken wings and they didn’t disappoint. (Having Sriracha on the list of ingredients didn’t hurt either!) I still got the heat I was looking for and the sweetness from the brown sugar, and the acidity from the fresh lime made them positively addicting. Before we knew it, the wings were gone, and the platter was empty!