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Category: Appetizers

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
June 8, 2020June 8, 2020 jgrusseLeave a comment

Bread and Butter Pickles

These tasty pickles can be eaten within a day or so of making them.  This version is adapted from a recipe in the Richmond Times-Dispatch and makes about a pint of pickles. 1 lb. English or Persian cucumbers, cut into ¼ inch slices 2 Tbs. salt ½ cup sugar ½ cup white vinegar 1 Tbs. Read More …

American Cuisine, Appetizers, Vegan, Vegetarian
April 20, 2020January 1, 2021 jgrusseLeave a comment

Duck Liver Paté

After taking apart two ducks to make breasts for duck prosciutto and legs for confit, I had two duck livers.  In the true peasant spirit, that represented some food which should not be wasted, so I made paté out of them following a recipe in The Essential Pepin.  The paté made a nice lunch on Read More …

Appetizers, French Cuisine
March 24, 2020March 24, 2020 jgrusseLeave a comment

Basturma

Basturma is an air-cured dried beef which is very popular in Armenia.  It is like a spicier version of the Italian bresaola or the Spanish cecina. I spotted recipes for how to make it in Saveur.com and in the cookbook Lavash, and decided to make a batch.  It was relatively easy and fun to make.  Read More …

Appetizers, Beef, Charcuterie, Soviet Cuisine
February 11, 2020May 9, 2020 jgrusseLeave a comment

Chorizo with Pimentos

This is a very easy tapa which makes a nice dinner with some good bread and a salad.  I have made this many times over the years.  This version is adapted from one of my oldest and most used cookbooks, Penelope Casas’ Tapas: The Little Dishes of Spain. 1 lb. Spanish chorizo, in ¼ inch Read More …

Appetizers, Spanish Cuisine
September 28, 2019September 28, 2019 jgrusseLeave a comment

Smoked Salmon Spread

This is the simple way that I have been making a smoked salmon spread lately. 4 oz. hot smoked salmon 4 oz. cream cheese 1 tsp. horseradish 1 tsp. mustard Mash all the ingredients together in a bowl. Spread on good bread and top with sliced onions and capers.

Appetizers, Breakfast, Fish & Shellfish
June 7, 2019June 7, 2019 jgrusseLeave a comment

Home-Style Spanish Meatballs

I like meatballs, and this is a recipe which I have made many times over the years.  It was originally from the Triton Bar/Restaurant in Barcelona, as recorded in one of my favorite cookbooks, Penelope Casas’ Tapas: The Little Dishes of Spain.  This will make ~ 40 one-inch meatballs, which is about 6-8 servings. The Read More …

Appetizers, Spanish Cuisine

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