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Archive | Appetizers

ORGANIC CHICKEN LIVER PATÉ

Recipe by Executive Chef Ryan Hardy, The Little Nell

Makes two terrines; serves 30 for cocktail servings,

18 for plated servings

  • 8 shallots, sliced
  • 3 cloves garlic, minced
  • 3 sprigs thyme
  • 3 bay leaves
  • 7 ounces bourbon
  • 7 ounces port
  • 7 ounces Madeira, reduced with thyme and bay leaves until syrupy (approximately 2 tablespoons)
  • 2 pounds, 3 ounces organic chicken livers, soaked in milk overnight, then rinsed well in cold water and dried on a towel
  • 2 pounds unsalted butter, cut in to cubes
  • 8 large eggs, preferably cage-free or purchased fresh from a local farmer
  • 2 tablespoons curing salt (optional, otherwise use 2 additional tablespoons of kosher salt)
  • 2 teaspoons kosher salt

Remove and discard thyme and bay leaves and combine the remaining above ingredients in a shallow pan. Leave pan in a warm place until temperature hits 95 to 100 degrees. Let sit for 30 to 45 minutes, until butter is melted. Puree ingredients in blender and pass through fine mesh strainer. Line a paté mold with plastic wrap and pour in the puree.

Place paté mold in water bath and bake at 275 to 300 degrees until the internal temperature reaches 145 degrees for 45 minutes to … Read More

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Tuna Tartare

Courtesy of Pacifica Seafood & Raw Bar
Serves 1

4 ounces ahi tuna ground or chopped
Salt
2 teaspoons black vinegar
2 teaspoons lime juice
1 teaspoon mirin
1 teaspoon soy sauce
1 teaspoon fresh ginger juice, or use grated
1 teaspoon sesame oil
2 teaspoon chopped fresh cilantro
2 teaspoons chopped scallion
2 teaspoons black sesame seeds
2 teaspoons sesame seeds
1⁄2 ounce daikon sprouts for garnish
1⁄2 ounce frisee for garnish
1⁄2 lime cut into 3 wedges for garnish
3 fresh cilantro sprigs for garnish

Optional:
5 egg roll wrappers cut into quarters
Rice or canola oil

Season the tuna with salt to taste and set aside. Make a dressing with the vinegar, lime juice, mirin, soy and ginger. Slowly whisk in oil and salt to taste. In a bowl combine tuna with dressing, cilantro, scallions, sesame seeds and salt to taste. On a plate, use daikon sprouts, frisee, lime wedges and cilantro sprigs to garnish underneath or on top of a mold of the tuna mixture. Optionally, serve with homemade egg roll chips.

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Babaganoush

Courtesy of Chef Dava Parr

Serves 5 to 6 appetizer portions

2 medium sized eggplants
Olive oil
Salt and pepper
1 teaspoon chile powder
1 teaspoon ground cumin
¼ cup tahini (ground sesame, I prefer
mine toasted and salted)
1 tablespoon apple cider vinegar
1 tablespoon soy sauce
1 tablespoon lemon juice
1 tablespoon chopped parsley
Pinch of cayenne

Preheat oven to 400 degrees. Cut eggplant in half lengthwise and score the flesh diagonally into diamond shapes.

Season with the oil, salt and pepper, chile powder and cumin. Roast for 35-45 minutes or until soft and pulpy. Let cool.

Scrape the flesh into a food processor. Add the remaining ingredients and puree until smooth. Serve with toasted pita bread.

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DEEP-FRIED SAGE LEAVES

Courtesy of Osage Gardens

These fried sage leaves make a beautiful and delicious garnish on a main dish or appetizer.

1 package whole sage leaves
2 egg whites, beaten until frothy
½ cup fresh breadcrumbs seasoned
with salt and pepper to taste
Oil for frying

Heat ¼ to ½ inch of oil until very hot but not smoking. Dip each leaf into egg white and then coat lightly with seasoned breadcrumbs. Fry in hot oil for 15 seconds, turn once and repeat on the other side. Drain on paper towels. May be made a few hours in advance.

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Baked Lamborn Bloomer Cheese with Peaches and Cayenne

Recipe Courtesy of Wendy Mitchell, Avalanche Cheese Company

Hopefully you froze or canned some delicious Paonia peaches this summer, but if not you can use frozen organic peaches. This makes a great appetizer or dish to bring to a potluck dinner.

2 cups sliced peaches
1⁄4 cup sugar
Pinch cayenne pepper (or more to taste)
2 tablespoons peach liqueur or brandy
1 large sheet puff pastry dough
1 Avalanche Cheese Company Lamborn Bloomer
Maldon sea salt *

Preheat oven to 350 degrees. Prepare the peach compote by heating peaches, sugar and cayenne in a small sauce pan over medium heat. After about 20 minutes the mixture should be reduced by at least half and slightly thickened. Raise the heat and add the peach liqueur or brandy and cook until the alcohol has evaporated. (Put your nose right over the pot and stir to determine when the alcohol has evaporated.) On a nonstick cookie sheet, lay out the puff pastry and place the Lamborn Bloomer on top. Spread compote over the cheese and fold dough over the top, cutting off excess dough. Sprinkle salt on top. Bake at 350 degrees for 25 to 30 minutes. The pastry should be golden brown. … Read More

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