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Category: Appetizers

February 14, 2022February 14, 2022 jgrusseLeave a comment

Buffalo Chicken Empanadas

This is an adaptation of a recipe in Salon.com for an easy dish suitable for a Super Bowl party.  By using rotisserie chicken and commercial empanada doughs, there is very little work for something which is quite tasty. We used LaFe Discos Para Empanadas (available at New Grand Mart), which were very convenient and easy Read More …

American Cuisine, Appetizers
January 30, 2022January 30, 2022 jgrusseLeave a comment

Focaccia de Recco

Focaccia di Recco is a thin and crispy focaccia stuffed with cheese which is a specialty of the town of Recco, which is near Genoa.  It is more of a snack or appetizer than a meal.  This version is based on an article in Serious Eats.  In Recco this would be made with a local Read More …

Appetizers, Italian Cuisine, Pizza
January 9, 2022January 9, 2022 jgrusseLeave a comment

Charred Eggplant with Mayonnaise

There are a number of different ways to use charred eggplant in a dip besides the well-known dish with tahini ( Baba Ghanoush ) .  This version is adapted from an Israeli cookbook Shuk, and uses mayonnaise.  It is a popular dish in Israel and is quite tasty.  I had some Two-Minute Aioli on hand, Read More …

Appetizers, Israeli Cuisine, Middle Eastern Cuisine, Vegetarian
January 1, 2022January 1, 2022 jgrusseLeave a comment

Citrus and Dill Gravlax

This variation of gravlax is adapted from a recipe at Epicurious.com.   The promise of the recipe was that you could set up the salmon and its cure and then forget about it until it was done 3 days later.  I actually let it cure for 4 days due to scheduling issues, and it worked fine Read More …

Appetizers, Fish & Shellfish, Scandinavian Cuisine
December 26, 2021December 26, 2021 jgrusseLeave a comment

Hot Paté in Puff Pastry

I have now twice made this easy appetizer for dinner parties with success.  It comes from a book by Jacques Pepin, A Grandfather’s Lessons: In the Kitchen with Shorey, which contains simple child-friendly recipes which the famous chef made with one of his granddaughters. 8 oz. sweet Italian sausage 4 oz. hot Italian sausage 1/3 Read More …

Appetizers
June 12, 2021June 12, 2021 jgrusseLeave a comment

Tuna Balls in Wine Sauce

(I used oil-packed tuna, but the original recipe calls for water-packed tuna) In 1986, Carol gave me Tapas: The Little Dishes of Spain by Penelope Casas for Christmas, and we have been cooking out of it ever since.  Most recently we made a tuna ball tapas for Carol’s sister and her pescaterian husband and they Read More …

Appetizers, Fish & Shellfish, Spanish Cuisine
April 24, 2021April 24, 2021 jgrusseLeave a comment

Sam Talbot’s Pimento Cheese

I spotted an article in a Southern magazine on Sam Talbot’s version of the Southern classic, Pimento Cheese, while staying in an historic B&B in Savannah.  Here is my adaptation, which mainly consists of halving the quantities.  It is an interesting sign of the internationalization of food in the US that Sam Talbot would prefer Read More …

American Cuisine, Appetizers, Cheese, Vegetarian
December 25, 2020December 25, 2020 jgrusseLeave a comment

Italian-style Smoked Trout Spread

This fish, potato, and olive oil spread is a variation on a Venetian classic Baccala Matecato and similar Italian and French spreads.  The key difference is using smoked trout instead of dried cod as the fish element.  This version is adapted from a recipe in Saveur.  Since olive oil is a key ingredient, it is Read More …

Appetizers, Fish & Shellfish, Italian Cuisine
June 28, 2020July 3, 2020 jgrusseLeave a comment

Pimento Cheese

Pimento Cheese is a Southern classic.  This version is taken from Southern Living in November 2019 and used Farmhouse Cheddar – First Try , which was rather crumbly and thus quite suitable for a cheese spread.  This was quite tasty, but more saucy than I expected.  The next time I would start with less mayonnaise Read More …

American Cuisine, Appetizers, Cheese, Vegetarian
June 28, 2020June 28, 2020 jgrusseLeave a comment

Walnut and Red Pepper Dip (Mohammara or Muhammara)

This classic Middle Eastern dip can be made in a variety of ways with a wide range of spiciness.  This version is based on Israeli Soul by Michael Solomonov and Steven Cook and is not spicy.  It added some good variety to a set of dips to accompany Grilled Flatbread. 1 cup walnuts 4 roasted Read More …

Appetizers, Israeli Cuisine, Middle Eastern Cuisine, Vegan, Vegetarian

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