|
| | Salami Crisps
Put oven racks in upper and lower thirds of oven and preheat to 325. Arrange
salami slices in 1 layer on 2 large baking sheets lined w parchment paper. Bake,
switching position of sheets halfway through baking, until edges are crisp and
beginning to curl, 10-12 min. (They will crisp as they cool)
Salami 0.25 lb Genoa sliced paper-thin and cut into
quarters
Salmon Mousse
| Soften gelatin in cold water. Add boiling water and stir until gelatin is dissolved. Add mayo, juice, onion, Tabasco, and paprika. Mix
well. Blend in food processor w salmon and capers. Allow processor to continue while whipping cream. Fold whipped cream into fish
mix. Turn into molds. Chill until set. |
| Gelatin, Unflavored | 1 |
| envelope |
| Mayonnaise | 0.5 |
| c (or sour cream) |
|
Salmon,
Smoked & Avocado Mousse |
Serves |
|
Line a 4-c round
mold w plastic wrap. Lay about 1/3 of the salmon over the plastic wrap,
overlapping each slice slightly and hanging the ends over the edge, to
cover the mold. Chop the remaining salmon into 1/2" pieces and set
aside. In the bowl of an electric mixer, combine cream cheese and sour
cream until creamy and well combined. Add the hot pepper sauce and salt
and stir well. In a small saucepan, heat the lemon juice over very low
heat. Pour into a small bowl and sprinkle w gelatin, stirring until the
gelatin is dissolved. Remove from heat and stir into the cream cheese mix.
Fold in the chopped salmon and scallions. Spoon 1/3 of the mousse into the
mold, top w a layer of avocado slices, then gently spread w 1/2 salmon
roe. Spread 1/3 of the mousse on top and top w remaining avocado and roe.
Spread the remaining mousse over the top and fold the overhanging salmon
strips over to completely enclose mousse. Cover w plastic wrap and chill
until firm, about 3 hours. To unmold, place the mold in a bowl of warm
water for 10 seconds. Unwrap the plastic from the bottom of the mold and
invert onto a serving plate. Gently shake to release and unwrap
completely. Serve w toasted croutons or crackers. |
|
Salmon |
8 |
|
oz thinly sliced
smoked |
|
Cream Cheese |
8 |
|
oz softened |
|
Gelatin,
Unflavored |
1 |
|
tsp |
|
Onions, Green |
0.5 |
|
c minced |
Salmon, Smoked & Cucumber Rolls
Quarter cucumber lengthwise, cutting off and discarding round ends. Stir
together cream cheese, chives, horseradish and s&p. Pat cucumber dry. Arrange
enough salmon to completely wrap 1 cucumber quarter in 1 layer on a sheet of
plastic wrap, then spread w thin layer of cream cheese mix. Wrap coated salmon
around cucumber quarter to cover completely, pressing gently to help it adhere.
Repeat. Cut rolls crosswise into 3/4" pieces. (Can be assembled, but not sliced,
1 hour ahead)
Cucumber 1 12" seedless
Cream Cheese 4 oz softened
Chives 0.25 c chopped
Horseradish 2 T
Salt 0.25 tsp
Salmon 1 lb smoked, thinly sliced |
Salsa,
Roasted Serves
|
Preheat oven to
400. Arrange 2 onion quarters and 2 lb tomatoes in small roasting pan and
drizzle w .25 c olive oil. Arrange remaining 1 lb tomatoes in small baking
pan and drizzle w remaining oil. Bake both pans in upper and lower thirds
of oven, switching position after 45 min, until browned, about 1.5 hrs.
Transfer all w slotted spoon to food processor, discarding liquid in pans.
Pulse until coarsely chopped. Chop remaining 2 onion quarters and stir
together w tomato mix, pepper, cilantro and lime juice. Season w salt and
chill covered at least 8 hours. Bring to room temp to serve. |
|
Onion |
1 |
|
medium,
quartered |
|
Pepper, Jalapeno |
1 |
|
chopped, w seeds
(or serrano) |
|
Cilantro |
0.5 |
|
c, chopped fresh |
|
Have sausage and
cheese at room temp. Combine all ingredients and mix well (use a blender
or food processor). Roll into small
balls and bake at 350 for 12-15 min or until lightly browned. Makes 100
balls. Can be frozen, |
|
Combine water,
wine, chopped onion, salt, bay leaf and thyme in large saucepan; bring to
boil. Add shrimp in shells and cook just |
|
Butter |
0.75 |
|
pound (no
substitutions) |
|
Pepper, Red
Ground |
0.5 |
|
tsp |
Shrimp & Avocado Cocktail
Serves 8
Combine all ingredients in medium bowl. Chill. Divide into 8 martini glasses. Serve w lime wedges and tortilla chips.
|
Ingredient |
Quantity |
Comments |
|
Shrimp |
1 |
lb cooked and peeled |
|
Cocktail Sauce |
12 |
oz |
|
Avocado |
1 |
peeled, pitted and cubed |
|
Onion |
0.5 |
small red, chopped |
|
Cilantro |
0.25 |
c fresh, chopped |
|
Hot Sauce |
0.5 |
tsp (optional) |
Shrimp, Pickled
Mix all except shrimp. Cook shrimp. Drain and transfer to marinade. Cover
and refrigerate overnight. Served chilled.
Shrimp 1 lb
Onion 1 c thinly sliced
Bay Leaves 4 crushed
Capers 2 oz bottle, drained and chopped
Lemon Juice, Fresh 0.25 c
Vinegar 1 c cider
Olive Oil 0.5 c
Garlic 1 tsp
Salt 1 tsp Kosher
Celery Seeds 1 tsp
Pepper Flakes, Red 1 tsp |
Shrimp Puffs
|
Beat whites till
stiff. Fold in cheese, salt, paprika, pepper and mayo. Pile on round
crackers. Top w shrimp and broil until lightly browned. |
|
This goes well
in Gougeres. Combine all ingredients and use as stuffing or as spread. |
|
Shrimp |
0.5 |
|
lb, cooked and
finely chopped |
|
Onions, Green |
2 |
|
T thinly sliced |
|
Combine
coconut, sugar, curry, cayenne and salt in large bowl. Whisk egg white
in separate bowl 1 minute or until foamy. Stir nuts into egg white. Stir
together coated nuts and coconut mix. Spread in single layer on greased
jellyroll pan. Bake at 300 for 25-30 min or until golden. Cool in pan on
wire rack. Makes 4.5 c. |
| Stilton & Watercress Pate | Serves |
| Lightly oil a 1.5 qt mold. In food processor puree cream and Stilton 2 min, or until stiff. Add cress (stemmed , washed, and spun dry)
and puree until combined well. Transfer to mold and chill until set, covered (4 hrs). Dip mold into warm water 20 sec and invert onto
serving plate. Garnish w watercress sprigs and serve w crackers. |
|