LilPuppy
01-30-2004, 12:24 AM
Smoked Salmon & Tortilla Pinwheels
Ingrediants:Smoked Salmon, tortilla's, cream cheese, 1 shallot(or 1/8 cup of onion), 1 clove of garlic, 1/4 bunch of dill, salt & pepper, lemon juice.
Procedure:Have creamcheese at room temp. In a blender place creamcheese(1/2 lbs.),shallot,garlic,lemon juice(1 tablespoon) and blend till smooth. Wash and chop dill then fold into (mix) creamcheese.Salt & pepper to taste. Now place tortilla's flat on a counter and cover well and completly with creamcheese.Now in a single layer place smoked salmon 6/8 over the surface of the tortilla. Now at the end that has smoked salmon begin to roll it up tightly.When finished wrapped in plastic wrap and tie ends tightly, then refridgerate for at least an hour. May be done night before.
Presentation: Take the log and cut on the bias (an angle) , disregards the ends and place imaginatively on a platter.
Waterchestnuts wrapped in bacon:
Ingrediants: Can(s) of waterchestnuts,bacon,light(not strong flavoured) B.B.Q. sauce.
Procedure: Drain can of w.c.n. , cut bacon strip into 2-3 peices (long enough to wrap around the w.c.n. and then some. Lightly cook the bacon (do not brown..best to at low heat and melt the fat out) then drain fat throughouly . Wrap bacon around w.c.n. and secure with a toothpick. Place well spaced apart on a baking sheet and into a pre-heated oven at 400* After 5 mins. remove and put in a stainless steel bowl and add B.B.Q. sauce and toss to cover all of them. Then place back on baking sheet and return to oven for 10-15 mins.
Presentation: Arrange nicely on a platter. Leave toothpicks in (easy to pick up.)Sprinkle fresh chopped parsley or any other fresh herb you prefer. *This should be done as guest are arriving..best hot but still yummy cold...
Grilled Vegetable Salad:
Ingrediants:Red, green, yellow, orange peppers, bermuda onions(red), celery, carrot, fennel , green, yellow zuchinni , chinese eggplant (looks like purple zuchinni) , reg. eggplant , lots of fresh herbs(rough chop, use your favourites here and different one) 1 part baslimic vinegar, 4 parts veg. oil (not olive as it will congeal when it cools)
1 tablespoon of sugar,salt & pepper.
Procedure: Peppers and onions cut in large wedges.Rest of vegetables cut in med. thick slices 2 in. in length.Mix veg. oil and slowly add vinegar.Then sugar and salt & pepper to taste.In a large bowl or container place all vegetables and pour a fair amount of vinegar mix over it and mix well.Refridgerate for at least 2 hours. Then have a large frying pan at a high heat.Drain the vegetables and keep the vinegar mix.Place a portion(not too much as you will boil the veg. and not grill) into the pan and toss(stir) till marked(blackening) remove from pan and into bowl..pour out liquids in pan and re-heat and complete procedure until all are cooked.Toss in fresh herbs mix very well...salt & pepper to taste. Now this may be refridgerated and served cold...or immediatley served hot...also if not flavourful enough add more vinegar mix.
Mini-curried chicken pitas:
Ingrediants:Cooked chicken 4 cups, 1 onion,1 red & green pepper, 2 celery stalks, 1 small carrot,3-5 cloves of garlic, mayonaisse, curry powder, salt & pepper, 1 tablespoon of cumin, lots of washed and chopped parsley, basil ( fairly small), 2 inch. pitas.
Procedure:Cut chicken into small cubes , vegetables very tiny..a brunoise cut (small cube 1/8 inch ....try doing 10 cups of carrots that way) Place all except pitas in a bowl (mayo & curry to taste). Slice the pita's in half and open the pocket and stuff with mixture.
Presentation:Arrange on a plate piled high in a pyramid shape
Hummus:
Ingrediants:canned chick peas, Tahini (sesame paste) garlic,lemon juice, olive oil, salt,cayenne pepper, fresh wash and chopped parsley(very fine) 2 inch pita's
Procedure:For every pond of chick peas..8oz.Tahini,1/2 oz garlic,4oz. lemon juice, 1oz. olive oil, half bunch of parsley. Puree' in food processor or blendor the chick peas,tahini,lemon juice, garlic....if necessary thin out mixture with lemon juice or water..season to taste with salt & cayenne pepper..refridgerate at least 1 1/2 hrs. to allow flavours to blend.
Presentation: Mix in chopped parsley and place into large bowl (leave about 1/2 inch form top) place bowl on a large plate or circular platter with a doilie or napkin under neath to prevent slipping. Place a a bunch of full but stems trimmed parsley in center of mix and surround bowl on platter with mini pita's
Blue Cheese Dip
Ingrediants: 1/2 lbs. blue cheese, 2oz. whipping cream, 2oz. sour cream, 6 cloves of garlic, 1 med. sized onion,1 celery stalk, half bunch of washed and freshly choppped(fine) parsley, salt ,cayenne pepper, 1/4 teaspoon of cumin,oregano,thyme.Lemon juice
Procedure:Place garlic and onion(cut into chunks) in blender with a squeeze of lemon juice and blend till smooth.Next add cheese, creams, spices and blend till smooth again.
Presentation:Stir in chopped parsley and pour into a bowl leaving 1/2 an inch from the top.Place on a platter with a doilie or napkin too prevent slipping.Now surround on platter with vegetable crudities(sticks) carrots,celery, cucumber, pepper wedges, tomatoe wedges....etc what ever you like.
Chicken & Pineapple Flautas:
Ingrediants: 6 inch tortillas, 2 cups of cooked chopped chicken,3/4 cup chopped pineapple(fresh or canned)1 med onion, 4 cloves of crushed garlic,1/4 cup of grated cheese(jack,cheddar,mozz. what ever you prefer) 1/4 tablespoon,cumin, oregano, 1/2 bunch of fresh and washed cilantro chopped rough, 4-6 oz. of canned salsa or hot sauce(less obv.)
Procedure: Cut all into small cubes.Put all ingrediants except tortillas in a bowl and mix well.Heat tortillas(5 at a time you wont be as fast as me and they will dry and crack) just still they are soft and pliable.(in oven ,micro wave,frying pan, etc.)Place a small handfull of mixture in middle of tortilla.spread in thick line across leaving about 1/2 inch from each side.Fold one side of tortilla over mxture, then fold ends of tortillas in, then continue to roll keeping the end in until finished.Secure tortilla shut with a tooth pick and place on baking sheet.Have oven pre-heated to 400* and cook for 10-15 mins. (you want them lightly browned) remove tooth picks and cut in half on the bias(angle) place on a platter and serve with salsa,guacamole and sour cream
Ingrediants:Smoked Salmon, tortilla's, cream cheese, 1 shallot(or 1/8 cup of onion), 1 clove of garlic, 1/4 bunch of dill, salt & pepper, lemon juice.
Procedure:Have creamcheese at room temp. In a blender place creamcheese(1/2 lbs.),shallot,garlic,lemon juice(1 tablespoon) and blend till smooth. Wash and chop dill then fold into (mix) creamcheese.Salt & pepper to taste. Now place tortilla's flat on a counter and cover well and completly with creamcheese.Now in a single layer place smoked salmon 6/8 over the surface of the tortilla. Now at the end that has smoked salmon begin to roll it up tightly.When finished wrapped in plastic wrap and tie ends tightly, then refridgerate for at least an hour. May be done night before.
Presentation: Take the log and cut on the bias (an angle) , disregards the ends and place imaginatively on a platter.
Waterchestnuts wrapped in bacon:
Ingrediants: Can(s) of waterchestnuts,bacon,light(not strong flavoured) B.B.Q. sauce.
Procedure: Drain can of w.c.n. , cut bacon strip into 2-3 peices (long enough to wrap around the w.c.n. and then some. Lightly cook the bacon (do not brown..best to at low heat and melt the fat out) then drain fat throughouly . Wrap bacon around w.c.n. and secure with a toothpick. Place well spaced apart on a baking sheet and into a pre-heated oven at 400* After 5 mins. remove and put in a stainless steel bowl and add B.B.Q. sauce and toss to cover all of them. Then place back on baking sheet and return to oven for 10-15 mins.
Presentation: Arrange nicely on a platter. Leave toothpicks in (easy to pick up.)Sprinkle fresh chopped parsley or any other fresh herb you prefer. *This should be done as guest are arriving..best hot but still yummy cold...
Grilled Vegetable Salad:
Ingrediants:Red, green, yellow, orange peppers, bermuda onions(red), celery, carrot, fennel , green, yellow zuchinni , chinese eggplant (looks like purple zuchinni) , reg. eggplant , lots of fresh herbs(rough chop, use your favourites here and different one) 1 part baslimic vinegar, 4 parts veg. oil (not olive as it will congeal when it cools)
1 tablespoon of sugar,salt & pepper.
Procedure: Peppers and onions cut in large wedges.Rest of vegetables cut in med. thick slices 2 in. in length.Mix veg. oil and slowly add vinegar.Then sugar and salt & pepper to taste.In a large bowl or container place all vegetables and pour a fair amount of vinegar mix over it and mix well.Refridgerate for at least 2 hours. Then have a large frying pan at a high heat.Drain the vegetables and keep the vinegar mix.Place a portion(not too much as you will boil the veg. and not grill) into the pan and toss(stir) till marked(blackening) remove from pan and into bowl..pour out liquids in pan and re-heat and complete procedure until all are cooked.Toss in fresh herbs mix very well...salt & pepper to taste. Now this may be refridgerated and served cold...or immediatley served hot...also if not flavourful enough add more vinegar mix.
Mini-curried chicken pitas:
Ingrediants:Cooked chicken 4 cups, 1 onion,1 red & green pepper, 2 celery stalks, 1 small carrot,3-5 cloves of garlic, mayonaisse, curry powder, salt & pepper, 1 tablespoon of cumin, lots of washed and chopped parsley, basil ( fairly small), 2 inch. pitas.
Procedure:Cut chicken into small cubes , vegetables very tiny..a brunoise cut (small cube 1/8 inch ....try doing 10 cups of carrots that way) Place all except pitas in a bowl (mayo & curry to taste). Slice the pita's in half and open the pocket and stuff with mixture.
Presentation:Arrange on a plate piled high in a pyramid shape
Hummus:
Ingrediants:canned chick peas, Tahini (sesame paste) garlic,lemon juice, olive oil, salt,cayenne pepper, fresh wash and chopped parsley(very fine) 2 inch pita's
Procedure:For every pond of chick peas..8oz.Tahini,1/2 oz garlic,4oz. lemon juice, 1oz. olive oil, half bunch of parsley. Puree' in food processor or blendor the chick peas,tahini,lemon juice, garlic....if necessary thin out mixture with lemon juice or water..season to taste with salt & cayenne pepper..refridgerate at least 1 1/2 hrs. to allow flavours to blend.
Presentation: Mix in chopped parsley and place into large bowl (leave about 1/2 inch form top) place bowl on a large plate or circular platter with a doilie or napkin under neath to prevent slipping. Place a a bunch of full but stems trimmed parsley in center of mix and surround bowl on platter with mini pita's
Blue Cheese Dip
Ingrediants: 1/2 lbs. blue cheese, 2oz. whipping cream, 2oz. sour cream, 6 cloves of garlic, 1 med. sized onion,1 celery stalk, half bunch of washed and freshly choppped(fine) parsley, salt ,cayenne pepper, 1/4 teaspoon of cumin,oregano,thyme.Lemon juice
Procedure:Place garlic and onion(cut into chunks) in blender with a squeeze of lemon juice and blend till smooth.Next add cheese, creams, spices and blend till smooth again.
Presentation:Stir in chopped parsley and pour into a bowl leaving 1/2 an inch from the top.Place on a platter with a doilie or napkin too prevent slipping.Now surround on platter with vegetable crudities(sticks) carrots,celery, cucumber, pepper wedges, tomatoe wedges....etc what ever you like.
Chicken & Pineapple Flautas:
Ingrediants: 6 inch tortillas, 2 cups of cooked chopped chicken,3/4 cup chopped pineapple(fresh or canned)1 med onion, 4 cloves of crushed garlic,1/4 cup of grated cheese(jack,cheddar,mozz. what ever you prefer) 1/4 tablespoon,cumin, oregano, 1/2 bunch of fresh and washed cilantro chopped rough, 4-6 oz. of canned salsa or hot sauce(less obv.)
Procedure: Cut all into small cubes.Put all ingrediants except tortillas in a bowl and mix well.Heat tortillas(5 at a time you wont be as fast as me and they will dry and crack) just still they are soft and pliable.(in oven ,micro wave,frying pan, etc.)Place a small handfull of mixture in middle of tortilla.spread in thick line across leaving about 1/2 inch from each side.Fold one side of tortilla over mxture, then fold ends of tortillas in, then continue to roll keeping the end in until finished.Secure tortilla shut with a tooth pick and place on baking sheet.Have oven pre-heated to 400* and cook for 10-15 mins. (you want them lightly browned) remove tooth picks and cut in half on the bias(angle) place on a platter and serve with salsa,guacamole and sour cream