 |
|
|
 |
 |
 |
 |
 |
 |
Italian Sausage Stuffed Mushrooms |
INGREDIENTS:
Yield: 6 servings
12 whole fresh mushrooms
1 lb. Italian sausage
1 bunch scallions (green onions), chopped
1 (8 ounce) package cream cheese, softened
1/2 cup grated Parmesan cheese
1/4 cup bread crumbs
1/4 teaspoon kosher salt
1/4 teaspoon freshly ground pepper
DIRECTIONS:
Preheat oven to 350 degrees F. Grease baking sheet. Clean mushrooms with a damp paper towel. Carefully break off stems and hollowing out the center of the mushroom.
Heat large skillet over medium high heat. Brown Italian sausage. Remove from skillet and reserve 1 Tablespoon grease. Set aside to cool in large bowl.
Add chopped scallions to skillet. Cook until scallions are fragrant and translucent. Add scallions to sausage. Let cool.
When sausage and scallion mixture is no longer hot, stir in cream cheese, Parmesan cheese, bread crumbs, kosher salt and freshly ground pepper. Mixture should be very thick. Using a small spoon, fill each mushroom cap with a generous amount of stuffing. Top with Parmesan cheese. Arrange the mushroom caps on prepared baking sheet.
Bake for 20 minutes in the preheated oven, or until the mushrooms are piping hot and liquid starts to form under caps.
|
| |
Pesto Bruschetta on Toasted Garlic Crostini |
INGREDIENTS:
Yield: 8-10 servings
PESTO INGREDIENTS:
2 cups fresh basil leaves
2 large minced garlic cloves
½ cup freshly grated Parmesan cheese
2 T. freshly grated Pecorino Romano cheese
¼ cup pine nuts
½ cup extra virgin olive oil
kosher salt and fresh cracked pepper
ADDITIONAL INGREDIENTS:
1 baguette sliced at a 45-degree angle about 1/2 inch thick
1/4 cup extra-virgin olive oil
2 cloves of garlic, sliced lengthwise
1 basket grape tomatoes
DIRECTIONS:
Preheat oven to 400°F.
Make Pesto: Combine basil, garlic, Parmesan, Pecorino, and pine nuts in food processor or blender. Slowly drizzle in extra virgin olive oil until fully incorporated. Season with kosher salt and cracked black pepper.
Arrange bread on rimmed baking sheet. Brush with olive oil and rub with cut side of garlic. Bake until beginning to crisp, about 8 minutes.
While bread crisps, make pesto and halve cherry tomatoes lengthwise.
Top crostini with pesto spread, fresh mozzarella and grape tomato slice.
|
| |
Brie en Croute |
INGREDIENTS:
Yield: 12 servings
1/2 pkg. Frozen Puff Pastry Sheets (1 sheet)
1 egg
1 tbsp. water
1/4 cup toasted sliced almonds (optional)
1/4 cup chopped fresh parsley
1 (13.2 oz.) Brie cheese round
DIRECTIONS:
Thaw pastry sheet at room temperature 30 min. Preheat oven to 400 F. Mix egg and water.
Unfold pastry on lightly floured surface. Roll into 14" square. Cut off corners to make a circle. Sprinkle almonds and parsley in center of circle. Top with cheese. Brush edge of circle with egg mixture. Fold two opposite sides over cheese. Trim remaining two sides to 2" from edge of cheese. Fold these two sides onto the round. Press edges to seal. Place seam-side down on baking sheet. Decorate top with pastry scraps if desired. Brush with egg mixture.
Bake 20 min. or until golden. Let stand 1 hr. Serve with crackers.
|
| |
Chicken Satay with Peanut Dipping Sauce |
INGREDIENTS:
Yield: 12 servings
1 cup plain yogurt
1 teaspoon freshly grated ginger
1 teaspoon minced garlic
1 tablespoon curry powder
1 1/2 pounds skinless, boneless chicken breasts, cut into strips
20 wooden skewers, soaked in water 30 minutes
Vegetable oil, for grilling
Butter lettuce leaves
Fresh cilantro leaves
Peanut Sauce
1 cup smooth peanut butter
1/4 cup low-sodium soy sauce
2 teaspoons red chili paste, such as sambal
2 tablespoons dark brown sugar
2 limes, juiced
1/2 cup hot water
1/4 cup chopped peanuts, for garnish
DIRECTIONS:
Combine the yogurt, ginger, garlic, and curry powder in a shallow mixing bowl, stir to combine. Place the chicken strips in the yogurt marinade and gently toss until well coated. Cover and let the chicken marinate in the refrigerator for up to 2 hours.
Thread the chicken pieces onto the soaked skewers working the skewer in and out of the meat, down the middle of the piece, so that it stays in place during grilling. Place a grill pan over medium heat and brush it with oil to prevent the meat from sticking. Grill the chicken satays for 3 to 5 minutes on each side, until nicely seared and cooked through. Serve the satays on a platter lined with lettuce leaves and cilantro; accompanied by a small bowl of peanut sauce on the side.
Peanut Sauce
Combine the peanut butter, soy sauce, red chili paste, brown sugar, and lime juice in a food processor or blender. Puree to combine. While the motor is running, drizzle in the hot water to thin out the sauce, you may not need all of it. Pour the sauce into a nice serving bowl and garnish with the chopped peanuts. Serve with chicken satay.
|
| |
Caprese Skewers |
INGREDIENTS:
Yield: 20 skewers
20 cherry tomatoes, sliced in 1/2
1 lb. fresh buffalo mozzarella sliced into 40 cubes*
10 large fresh basil leaves, torn in 1/2
Extra-virgin olive oil
Aged balsamic vinegar
Kosher salt and freshly cracked black pepper
DIRECTIONS:
Using a skewer, slide 1/2 tomato, cut side up, followed by a piece of mozzarella, basil, second piece of mozzarella and finish with another tomato half. Season skewers with oil and vinegar, kosher salt and pepper.
* Another great option is to use bocconcini: small, semi-soft, white and rindless unripened mild cheeses sold in specialty markets.
|
| |
|
 |
|
|
|
|
|
