Avocado Bruschetta Toasts

Transcription

1 Avocado Bruschetta Toasts Serves 8 2 Avocados 2 Tomatoes 1/2 a Red Onion 1/4 cup cilantro, chopped 2 tbsp olive oil Juice of 1 Lime 1 Baguette Clove of garlic, sliced 1. Dice avocado, tomatoes and onion and place in a bowl. Add olive oil, cilantro and salt and pepper to taste. 2. Slice baguette, and drizzle with olive oil. Toast under the broiler until golden brown. Rub with garlic, and top with Avocado mixture.

2 Bacon Jalapeno Poppers Serves lb. cream cheese, room temperature ½ cup sharp cheddar, grated ¼ cup parmesan cheese, grated 6 scallions, roughly chopped 4 cloves garlic, roughly chopped ¼ cup fresh herbs such as cilantro, basil and parsley 1 lime, zest and juice 1 tbsp ground cumin Salt, to taste Black pepper, to taste jalapenos 2 lbs. bacon Limes for garnish Cilantro for garnish 1. Put all the ingredients for the filling in the food processor and pulse to combine. Scrape down the sides and pulse again until all the herbs and scallions are broken up. Scrape the contents into a pastry bag or ziplock bag and set aside for the flavors to marry. This step can be done up to 3 days ahead of time. 2. To prep the jalapenos, cut the tops off and using a pairing knife or small spoon, scrape out the insides. If there are a few seeds kicking around inside, it is fine and will just add some extra heat to the popper. 3. Fill each pepper with some of the cheese mixture and line on a baking sheet. After all of the peppers are filled, wrap them with bacon. Start by covering the top of the pepper where the cheese is exposed and then

3 proceed to wrap the length of the pepper. Turn the pepper and continue around the width of the pepper until you've used the entire piece of bacon. Secure the bacon by inserting a toothpick through the pepper and place back on the baking sheet. At this point the peppers can be refrigerated for up to a day or used right away. 4. Heat the grill to medium heat. Spray the poppers on all sides with cooking spray and place on the grill. Cook until the bacon is crispy and the jalapenos have softened, about 20 minutes, rotating them while cooking. 5. Serve the jalapeno poppers garnished with some fresh lime, cilantro and of course, ice cold beer.

4 Salmon Blinis Makes cup all-purpose flour 1 tsp baking powder 3/4 tsp salt 2 eggs 1 cup of milk 4 tbsp melted butter 8 oz smoked salmon 1 cup of sour cream or creme fraiche 1 tbsp lemon zest Bunch of fresh dill 1. Combine dry ingredients and whisk together. 2. Combine egg and milk and whisk together. Combine the wet into the dry until combined. 3. Top with smoked salmon, dollop of sour cream, lemon zest, and fresh dill.

5 Artichoke Dip Makes about 2 ½ cups 1 (15-oz.) can artichoke hearts, drained and rinsed 2 cloves garlic - peeled & roughly chopped 1/2 c. cooked cannellini beans - drained and rinsed 1/2 c. olive oil zest of 1 lemon 1 T. lemon juice 2 T. capers - drained & roughly chopped 1/4 c. roasted red bell pepper - patted dry & roughly chopped 2 T. parsley - chopped 2 T. basil - chopped Salt & pepper to taste 1. In a food processor, combine the artichoke hearts, garlic, cannellini beans & olive oil. Puree until very smooth. 2. Add the lemon zest, lemon juice, capers, roasted red peppers, parsley and basil. Pulse the mixture in several one-second intervals until ingredients are well incorporated and red peppers are finely chopped but not totally smooth. Season with salt & pepper to taste. 3. Serve immediately or let flavors mingle for several hours or overnight in the refrigerator. 4. Sprinkle with paprika and serve with baked pita chips or veggies for dipping.

6 Spicy Shrimp Scampi Crostini Serves 4-6 Crostini 1 sourdough baguette 2 tbsp extra virgin olive oil Shrimp Scampi 2 tbsp extra virgin olive oil 2 tbsp unsalted butter 1½ lbs shrimp, peeled and deveined with tails intact 2 cloves garlic, minced 1 jalapeno, finely diced ½ red bell pepper, finely diced ⅓ cup dry white wine ½ lemon, juiced and zested 1 tablespoon flat leaf parsley, minced Salt and pepper to taste 1. Preheat oven to 375 F (190 C). 2. Cut baguette into ¼ inch (6 mm) think pieces, on a bias. Place pieces onto a baking sheet and drizzle with oil and season with salt. Bake for 20 to 25 minutes or until lightly browned and crisp. 3. While the crostinis bake, place the oil and butter into a large skillet and melt over medium-high heat. Season shrimp with salt and pepper and add to the pan. Sauté for 2 minutes.

7 4. Add garlic, jalapeno and bell pepper and continue to sauté for one minute. Turn the shrimp over and stir. Continue to sauté for 1 minute. 5. Pour the wine and lemon juice over the shrimp and stir. Once ¾ liquid has evaporated stir in the parsley and season with salt and pepper. 6. Transfer the shrimp onto a large plate and serve with warm crostinis.

8 Pomegranate Champagne Cocktail Serves 5 5 sugar cubes 5 tbsp pomegranate seeds 1 bottle Angostura bitters (5-6 dashes each) 5 ounces brandy 1 bottle dry or brut champagne 1. Place a sugar cube and 1 tablespoon pomegranate seeds into each flute. Add 5 to 6 dashes of bitters over each sugar cube. 2. Pour 1 ounce (30 ml) brandy into each serving and top each glass with a generous pour of champagne. Serve immediately.