Candied Walnuts →

Use these simple to make sweet and savory glazed walnuts as snacks or as chopped garnishes on salads. Great with aperitifs before dinner. Betcha can’t eat one!

Candied Walnuts
Makes 1 cup

INGREDIENTS

• 1 cup walnut halves

• ¼ cup light brown sugar

• ½ teaspoon fine sea salt

• ½ teaspoon black pepper

• *Optional: pinch of cayenne

PREPARATION
Preheat oven to 350 F.

1. Line a baking sheet with parchment paper or aluminum foil and spray with cooking spray.

2. Combine all ingredients except the walnuts in a medium bowl and mix well.

3. Rinse the walnuts with water; drain and add to the dry ingredients; toss to coat the walnuts.

4. Place the coated walnuts on the baking sheet in a single layer and bake for 8-10 minutes, stirring once after 4-5 minutes.

5. Remove from oven and cool for at least a half hour. They will become crunchy after they cool completely.

6. Store in an air-tight container in a cool dry place for up to a couple of weeks.

Artichoke-Olive Tapenade →

Wake up those taste buds! This appetizer goes well with your apéritif of choice to enjoy before that special meal. Enjoy!

Artichoke-Olive Tapenade
Makes about a cup

Ingredients
· 1 medium clove of garlic either grated or finely minced
·  ¾ ounce Parmesan cheese, grated
·  1- 14 ounce can of artichoke hearts in water or brine, drained
·  1- 12 ounce jar pitted green olives with pimentos, drained
·  1 teaspoon anchovy paste (omit for vegetarian)
·  ½ teaspoon dried herbes de Provence
·  Zest of half a lemon
· Juice of ¼ lemon- 2-3 teaspoons to taste
·  1 teaspoon white balsamic vinegar or white wine vinegar
·  ¼ cup extra virgin olive oil
·  ¼ teaspoon black pepper
·  2-3 tablespoons flat-leaf parsley, chopped 

Garnish with pomegranate seeds, pickled apples, or minced cornichons (optional)

Preparation
Add the artichokes and olives and pulse a few times to break them up. Add the remaining ingredients and pulse for a chunky tapenade or run until smooth. Serve with toast points or good crackers.

Duck Confit Rillettes →

For this classic French recipe, duck legs are dry-brined and braised in an aromatic stock, then shredded and mixed with Armagnac and spices and sealed into a serving dish with duck fat to make a delicious spread for a toasted baguette. If you are pressed for time you can buy pre-packaged duck confit from your butcher or local market, or if you already have duck confit saved in your freezer, skip the brining and braising in this recipe and go directly to Step 3 in the directions below.

Duck Rillettes
Serves 2-4 as a light appetizer

 INGREDIENTS
·  2 duck legs
·  2 tablespoons finely chopped thyme, plus 4 sprigs
·  1 tablespoon kosher salt, plus more to taste
·  1 tablespoon ground ginger
·  5+ cups duck or chicken stock (enough to cover the legs and other ingredients)
·  ½ tablespoon whole black peppercorns, lightly crushed, plus freshly ground, to taste
·  5 cloves garlic, peeled and smashed
·  1 bay leaf
·  1-inch piece fresh ginger root, peeled and thinly sliced
·  1 ½ tablespoons Armagnac or brandy
·  1 tablespoon finely chopped parsley
·  2 teaspoons grated orange zest
·  1 pinch of ground cloves (or 5 Spice Powder)
·  ¼ cup duck fat
·  Freshly ground black pepper, to taste
· Toast points, for serving
· Cornichons, pickled carrots, onions, radishes, or turnips, for serving (optional)

 PREPARATION

1. Place the duck on a baking sheet and rub with finely chopped thyme, salt, and powdered ginger. Cover with plastic wrap; chill 4 hours or up to 8.

2. Brush excess spice mixture from the duck and transfer to a 4-quart saucepan or Dutch oven. Add the thyme sprigs, stock, peppercorns, garlic, bay leaves, and ginger root; bring to a boil. Reduce heat to medium-low; cook, partially covered, until meat is very tender, 1 ½ –2 hours. (Check periodically and add more stock if necessary to keep the ingredients submerged.) Remove the pan from heat and let the ingredients cool in the pan until room temperature. Cover and chill overnight.

3. Next day, scrape solidified fat from top of the braising stew and set aside. Pull the duck from the pan and discard skin, bones, and gristle; finely shred the meat. Strain and reserve 2 tablespoons of stock for the rillettes; save the remaining stock for future use.

4. Transfer the shredded meat to a bowl and add the reserved stock, plus Armagnac or brandy, parsley, orange zest, cloves (or 5 Spice Powder), salt, and pepper; stir well to combine. Tightly pack the rillettes into a 6-ounce inch ramekin. Melt the reserved fat over medium heat; pour over the rillettes, refrigerate, and chill until the fat is solid; cover with plastic wrap. Save and refrigerate any left-over duck fat to use for roasting potatoes, or sauteing veggies, or mushrooms.

5. To serve, push the fat aside and spread the rillettes on toast points. Serve accompanied with cornichons or pickled vegetables of your choice. To store, redistribute the fat over the rillettes and cover with plastic wrap. Will keep, refrigerated, for up to 2 weeks. 

Wine pairing: Soave, Pinot Gris, Viognier, or dry Riesling; fruit forward Rosé, Beaujolais, or light Pinot Noir. Avoid high tannin red wines.

Adapted from: www.saveur.com/article/recipes/ruck-rillettes/

Moctezuma's Spicy Mixed Nuts →

For a great snack on the run, take a small handful of these spicy, satisfying nuts to munch on. Research shows nuts are high in nutritional value and fiber which makes you feel full so you eat less and it’s easier to lose weight if that’s your goal. Either way, nuts are a delicious, nutritious snack to enjoy on the run or with an afternoon aperitif. Give this recipe a try and enjoy!

Moctezuma’s Spicy Mixed Nuts
6 servings

INGREDIENTS

• 1 large egg white

• 1 tablespoon water

• ½ teaspoon cumin

• ½ teaspoon Mexican Chile Powder (or chili powder of your choice)

• ½ teaspoon Goya Adobo Powder or garlic salt

• ¼ teaspoon cayenne (optional)

• ¼ teaspoon powdered ginger

• ¼ teaspoon cinnamon

• 2 cups mixed nuts (your choice; I used almonds, pecans, hazel nuts, and peanuts because that’s what I had on hand; See *Note)

PREPARATION

1. Heat oven to 275 F. degrees.

2. Whisk the egg white and water until very foamy. Toss with the nuts and pour everything into a strainer.

3. Strain for 3 minutes to allow the excess egg whites to drip off.

4. Pour the nuts into a brown paper bag and shake with the spices until coated.

5. Pour onto a cookie sheet lined with parchment paper or tin foil and spread out in a single layer.

6. Bake 15 minutes and stir.

7. Lower the heat to 225 F. degrees and bake for 1 hour, stirring a few times.

8. Turn off the oven and cool with the door propped open.

9. Store in an airtight container for up to a week.

*Note: anyone who suffers from nut allergies (including peanuts) should avoid this recipe.

Adapted from: https://www.food.com/recipe/savory-spiced-nuts-97278

Clam Fritters →

A common shared memory of anyone who has lived near the New England seashore is the summer memory of feasting on clam fritters (also called clam cakes) from your favorite clam shack. Or, if you couldn’t afford to buy them from the clam shack, you made them at home. My grandfather and I would dig (rake) bushel baskets full of Quahogs and Little Necks which were turned into delicious clam fritters, creamy clam chowder, briny clam spaghetti (pasta alle vongole), or just eaten raw on the half-shell with a dash of hot sauce and a few drops of lemon juice. Today, as a “cook of a certain age”, deep-fried clam fritters are still associated with happy memories of carefree summer days on the coast, but now they are relegated to that special category of foods eaten less frequently and identified as “guilty pleasures”. As such, I offer this recipe for Clam Fritters in memory of my grandfather and those special days raking for clams on the Rhode Island coast. These days hard-shell clams are a pricey delicacy. If you don’t have the luxury of digging your own, buy fresh Quahogs in their shells or fresh chopped clams from your fishmonger, or as a last resort use canned clams from the supermarket. I hope you enjoy them!

CLAM FRITTERS
Makes about 15 fritters

INGREDIENTS
·  Vegetable oil for frying
·  1 cup finely chopped clams (about 12-15 Quahog clams; you can use a mini-food processor to chop the clams or do it the old fashion way.)
·   1 egg
·   ¼ cup buttermilk (add 1 teaspoon lemon juice to ¼ cup milk to make buttermilk)
· ¼ cup clam juice
· ¼ - ½ cup beer (more as needed to get the thick batter consistency you want)
·   1 cup finely minced clams
·   ½ teaspoon salt
·   ¼ teaspoon black pepper (or to taste)
·   1 ¼ teaspoon baking powder
·   1 ¾ cup cake flour or all-purpose flour (cake flour produces lighter fritters)
·   1 teaspoon Old Bay Seasoning

METHOD
If using Lemony Aioli, make the aioli first. (recipe below)

Photo: c. foodblogchef 2022

1. Set a large Dutch oven over medium-high heat and add vegetable oil to a depth of 3 inches. Bring the oil to 350 degrees F. (When you add the batter, the temperature of the oil will drop; try to maintain close to 350 F. A candy or deep-fry thermometer helps to monitor the temperature.)

2. In a large bowl, whisk together the dry ingredients: flour, salt, baking powder, Old Bay seasoning, and pepper.

3. In a small bowl, combine the clam juice, beer, egg, buttermilk.

4. Add the clam juice mixture to the dry ingredients and stir just until combined into a thick batter (something between a pancake and a thick cake batter).

5. Add the chopped clams to the batter and mix thoroughly.

6. Carefully, almost touching the oil to avoid splatters, drop the batter into the oil by the heaping tablespoon; work in batches of about 6 fritters so as not to crowd the pan, adjusting heat as necessary to maintain the temperature.

7. Fry until the fritters are nicely browned and cooked through (about 4 minutes from the time you place the first fritter in the hot oil).

8. Transfer the fritters to a sheet pan with a metal grate or lined with paper towels and place in a warm oven. Repeat with the remaining batter. Serve warm with lemony aioli or butter on the side.

   *Note: if using Quahogs or Cherry Stone clams in their shells, if you are not familiar with shucking clams, an easy alternative is to place the clams on a sheet pan under the broiler until they just begin to open. Remove the pan from the broiler and let the clams cool until you can comfortably handle them. Pry open the shells, saving the clam juice, and chop the clams into small pieces.

Photo: c. foodblogchef 2022

Lemony Aioli
Mix together:
·   ½ cup mayonnaise
·   1 garlic clove (mashed with a pinch of salt, or grated using a fine micro-plane)
·   1 tablespoon olive oil
·   ½ teaspoon Dijon mustard
·   3 teaspoons fresh lemon juice
·   1 teaspoon finely grated lemon zest
·   Pinch of salt (to taste)
·   Freshly ground black pepper (to taste)
·   A couple of dashes of hot sauce (optional)

Wine pairing: a crisp Chablis, Sauvignon Blanc, Vermentino, or Albariño will do well. Beer is also a good choice.

https://honest-food.net/clam-cakes-block-island/
https://www.actenviro.co  m/2017/03/31/easy-ways-on-how-to-dispose-of-cooking-oil-safely/

Fromage Fort →

Nancye and I often half-joke that our favorite course for a big meal is the salad, bread, and cheese course. Consequently, we are often left with odds and ends of left-over cheese from our last several big dinners. Leave it to the gastronomic genius of the French to come up with the perfect recipe for all those (pricey) left-over pieces of cheese. It was probably the French chef Jacques Pépin who introduced and popularized “fromage fort” (strong cheese) in the U.S. over 50 years ago. Left-over cheese, white wine, garlic, and black pepper are the basic ingredients. Add whatever else you choose to make it your own. It’s a brilliant recipe in its simplicity and adaptability and a must-have recipe for any cheese lover. Serve with raw veggies (crudités), crackers, or crusty bread and your beverage of choice. You can also spread it on a slice of good bread and toast it under the broiler for a cheese lover’s dream! Or, add a spoonful to some leftover pasta and heat it up for a delicious, creamy Pasta alla Fromage Fort! Experiment and have fun!

FROMAGE FORT
Makes about ½ cup of spreadable cheese

INGREDIENTS:

• 1/2 pound assorted left-over cheeses (I used Brie, Camembert, Bleu, and Petit Basque, but use whatever you have on hand)

• 1/4 cup dry white wine

• 1-2 cloves of garlic

• freshly ground black pepper

• Optional: 1-2 teaspoons Peachy Habanero Hot Sauce (homemade, or store-bought)

• Optional: add 1- 2 teaspoons of chopped fresh herbs of choice like parsley, chives, thyme

PREPARATION:
Note: to avoid being overpowered by strong, salty cheese flavors, use smaller amounts of salty cheeses like Bleu, Gorgonzola, Pecorino Romano, Parmesan, or Cheddar. Use more creamy soft or semi-soft cheeses like Brie, Camembert, Gouda, Muenster, Petit Basque, Gruyère, Comte, or Emmental. A ratio of 2 or 3 parts milder, less salty cheese to one part strong, salty cheese is a good place to start.

1. Remove any moldy, funky, or hard rind from your cheeses. Cut the cheeses into pieces and add the cheese, wine, and garlic into a food processor and process until smooth. The mixture should be smooth and spreadable like soft cream cheese. If it’s too loose and runny, add more cheese. Conversely, if it’s grainy and too thick add a bit of softened butter or another creamy cheese to get to the smooth spreadable consistency you want.

2. Taste and add freshly ground black pepper to taste.

3. Optional: if you want to add a bit of spice to the mixture, add 1-2 teaspoons of fruity hot sauce and process until thoroughly incorporated into the cheese spread.

4. Optional: after you have achieved the texture you want, you can hand mix in chopped fresh herbs like chives, thyme, or parsley.

Spanish Turkey Meatballs with Almonds (Albóndigas de Pavo) →

Photos: c. foodblogchef 2022

Popular in Spanish tapas bars, albóndigas (meatballs in a garlicky-saffron-almond sauce) are the Spanish cousin to Italian meatballs. The word “albóndigas” comes from the Arabic “al-bunduq” meaning hazelnut or a small round object. Traditionally made with veal and ground pork, Spanish albóndigas are thought to have been adapted from an Arab dish during the long period of Moorish rule in Spain. Much like meatballs in Italy, every tapas bar, restaurant, and household in Spain has its own favorite recipe for albondigas, but the foundational flavors for the recipe are onion, garlic, almonds, and saffron. For cooks looking for lower fat alternatives to “red meat”, for this recipe, I substitute ground turkey for the traditional ingredients of pork and veal, and I use Panko bread crumbs in place of torn bread soaked in milk. I also use less tomato than some cooks because I want the garlic, almonds, and saffron to shine in the sauce. Feel free to use ground pork and beef (veal) in place of ground turkey. Try them both ways! These flavorful mini-meatballs are great served as appetizers or hors-d’oeuvres or paired with egg noodles or couscous and veggies as a main meal. Either way, you’re in for a treat! Buen provecho!

Spanish Turkey Meatballs with Almonds (Albóndigas de Pavo)
Serves 4

INGREDIENTS:
Sauce
·  2 tablespoons olive oil
·  1 medium onion, chopped
·  4-5 cloves garlic smashed and chopped
· 1 cup ripe tomato, seeded and chopped (or crushed canned tomatoes)
·   1 roasted whole pimento from a jar, chopped (sub. seeded and chopped red bell pepper)
·   1 ½ cups chicken broth
·   ½ cup white wine
·   3 tablespoons chopped toasted almonds
·   2 bay leaves
·   1 teaspoon grated lemon zest
·   Pinch of saffron
·   Salt and pepper to taste
Meatballs
·  1 pound ground turkey (or use 1:1 ground pork and beef (veal)
·  1 cup Panko breadcrumbs (unseasoned)
·  2 eggs
·  2 tablespoons chopped fresh parsley
·  2 tablespoons finely chopped toasted almonds (a small food processor or Magic Bullet works well)
·  ½ teaspoon dried thyme, crumbled
·  1/8 teaspoon grated nutmeg
·  2 garlic cloves, finely minced, or grated using a microplane
·  salt and pepper to taste
·  Sliced almonds, toasted for garnish

PREPARATION:
For the sauce:
1. Heat olive oil in a heavy large saucepan over medium heat. Add onion, garlic, tomato, roasted pepper, and cook until vegetables are soft, stirring occasionally about 5-7 minutes.
2. Add chicken broth, wine, saffron, lemon zest, almonds, and bay leaves and simmer until sauce is thick and chunky about 20 minutes. Discard the bay leaf. Season the sauce to taste with salt and pepper. (Can be prepared 1 day ahead. Cover and refrigerate. Rewarm before using adding a bit of chicken broth if necessary to loosen the sauce.)
For the meatballs:
1. Thoroughly combine the first 8 ingredients in a large bowl. Season with salt and pepper. Mix the ingredients with your hands without overworking the mixture or the meatballs will be tough.
2. Shape mixture into 1 1/4-inch balls. Add the meatballs to a hot, lightly oiled heavy bottom skillet and pan-fry over medium-high heat until there is a nicely browned crust on all sides of the meatballs. (See note below.)
3. Add the browned meatballs to the sauce and simmer over low heat for about 20 minutes allowing the meatballs to finish cooking and the flavors to meld.

Divide the meatballs among 4 plates. Spoon sauce over. Garnish with sliced almonds and serve.

Wine pairing: Rioja, Tempranillo, or Garnacha (Grenache) would be the wines of choice at most tapas bars. Medoc or Beaujolais would also be good choices. Dry Riesling, Viognier, or white wines from the Rhone Valley would also work with this dish.
*Note: alternatively preheat your oven to 400 degrees and bake the meatballs on a lightly oiled sheet pan for about 12 minutes.
Inspired by: Bon Appétit, Spain Collector’s Edition, May 1992.

Garrick's Garlic Toasts →

This recipe was gifted to me by a good friend and fellow food-lover. Seriously addictive, these flavorful crunchy, garlicky crostini are great to munch on just plain or smeared with tapenade or a soft cheese like Camembert or Brie. Follow the recipe to produce a batch of delicious crostini that will stay crunchy for up to a month stored in an air-tight container or plastic zip-lock bag. Betcha can’t eat one!

Garrick's Garlic Toasts

Ingredients:

• baguette sliced in ¼ inch thick rounds

• ½ bulb of garlic minced

• 1/3 stick of butter

• olive or canola oil to spray or brush on the baguette slices

• dried dill weed or dried herb of your choice (optional)

Preparation:

1. Combine a ½ bulb of minced garlic and 1/3 stick of melted butter.

2. Cut a baguette into 1/4” thick slices and arrange on a perforated pizza pan.

3. Brush or spray the rounds lightly with olive or canola oil on one side and broil on the middle rack until lightly browned. Remove from the oven.

4. Turn each round over and repeat the spray and broil until slightly less browned.

5. Remove from the oven and brush the warm garlic butter mixture on each round. Sprinkle with dried dill weed or dried herb of choice. (optional).

6. Put back into the oven and broil until browned to your liking.

7. Turn off the oven and remove the pan with the toasted rounds. Wait for about 10 minutes and return the pan to the cooling oven for about ½ hour to ensure crispness.

8. Store in an air-tight container or sealed zip-lock bag for up to a month.

Roasted Mixed Nuts with Toasted Sage Leaves →

I love crispy, salty, savory toasted sage leaves! I also love to snack on spicy mixed nuts. Here’s a spicy, savory recipe for mixed nuts and toasted sage leaves that is sure to be a hit with your family and friends! The nuts come out with a slightly savory, smoky Chipotle heat and the delicious sage leaves are delicately crisp. I strongly recommend you use fresh herbs if you can, but dried will work. It may be one of my favorite healthy snacks. What do you think?

Photo: c. foodblogchef 2021

Roasted Mixed Nuts with Toasted Sage Leaves
3 cups

Ingredients:

• 3 cups plain (or salted) mixed nuts (a combination of whole almonds, pecan halves, walnut halves, and cashews)

• 2 tablespoons + 2 teaspoons extra-virgin olive oil

• 1 ½ tablespoons chopped fresh rosemary (or sub ¾ teaspoon dried and crumbled)

• 1 tablespoon chopped fresh thyme (or 1 teaspoon dried)

• 6-8 or more whole fresh sage leaves

• 2 teaspoons chipotle chili powder

• 1 teaspoon garlic powder

• Flaky sea salt (Note: if you use salted mixed nuts omit the sea salt.)

Preparation:
1. Preheat the oven to 350°F. Line a baking sheet with parchment paper.
2. In a medium bowl, drizzle olive oil over the nuts and mix to coat the nuts.
4. Sprinkle the herbs and spices over the nuts and toss well to combine.
5. Pour the nuts into an even layer on the prepared baking sheet and then (if using) sprinkle evenly with the flaky sea salt.
6. Bake until the nuts smell toasty, about 15 minutes. Cool completely and store in an airtight container until ready to serve (they’ll keep for up to three weeks).

Cucumber Canapé with Tonnato Sauce and Tomato-Basil Salsa →

Crunchy, refreshing English cucumber and briny, creamy Tonnato Sauce topped with tangy tomato-basil salsa come together to make this quick and delicious appetizer. This is the perfect choice to serve alongside Shrimp Cake Appetizers. Give them a try. Your guests will thank you!

Photo: c. foodblogchef 2021

Cucumber Canapés with Tonnato Sauce and Tomato-Basil Salsa
Serves 6 or more

Ingredients:

• 1-English cucumber sliced into 1/4-1/2 inch rounds (12 slices for 6 people)

• Tonnato Sauce (recipe below)

• Tomato-Basil Salsa (recipe below)

Preparation:

1. Slice the cucumber.

2. Top with a teaspoon of Tonnato Sauce (ideally leftover from the Veal or Roast Pork Tonnato you recently served.)

3. Top with Tomato-Basil Salsa

   Make the Tonnato Sauce
   Ingredients:

   1/4 cup mayonnaise
   2 tablespoons extra-virgin olive oil
   3 ounces of can tuna in olive oil (use half the tuna and oil in a 6 ounce can of Italian tuna in oil)
   1/2 anchovy fillet (if you love anchovies add an extra fillet!)
   1 tablespoon fresh lemon juice (to taste)
   1 tablespoon drained, rinsed capers
   
   In a blender, purée all ingredients, including oil from tuna can, until smooth. Taste and season with black pepper and salt to your taste.

   Make the Tomato-Basil Salsa

   Ingredients:

   1 large tomato seeded and chopped

   1-2 tablespoons of finely chopped red onion

   1 tablespoon chopped or torn fresh basil

   ½ jalapeño minced

   2 tablespoons olive oil

   1 tablespoon red wine vinegar

   salt and pepper to taste

   Mix the ingredients in a bowl and set aside for at least a half-hour for the flavors to meld.
   

Chinese Five Spice Nuts →

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

CHINESE FIVE-SPICE NUTS
Yield: 2 cups of spiced nuts
Ingredients:
·   1 tablespoon extra-virgin olive oil
·   1 cup unsalted almonds
·   1 cup unsalted cashews
·   1 teaspoon Chinese five-spice powder
·   1 teaspoon salt
·   1/4 teaspoon ground black pepper

Directions:
1.  Toss the almonds with oil.
2.  Add the five-spice powder, salt, black pepper, and toss.
3. Spread on a baking sheet and cook at 300 F for about 45 min.

Store in an airtight container for a few days.

If you would like to try something different from everyday salted nuts to snack on, give this recipe for roasted nuts a try. Chinese Five Spice powder is a blend of warm, fragrant spices: star anise, fennel, cloves, and cinnamon along with exotic Sichuan peppercorns. Use the nuts of your choice. The nuts will stay crunchy in a tightly closed container for several days. Like any roasted nut, wait for them to fully cool to reach full crunchiness. Snack-on!

Shrimp Cake Appetizers →

These easy-to-make shrimp cake appetizers will please your guests or hosts for a potluck. At a fraction of the cost of fresh or canned crab meat, not only are they delicious, but they can be prepared in less than an hour. Spooning the mixture into non-stick mini-muffin tins avoids hand-forming each cake and saves a lot of prep time. Fennel fronds, parsley, and tarragon are my herbs of choice to compliment the shrimp, but feel free to use your favorite herbs. The jalapeño and hot sauce are optional and provide a mild spicy background note as written, but if you want to kick it up a notch for real spicy shrimp cakes feel free to increase the spicy heat. Either a traditional Remoulade or the Lemony Cilantro Aioli are my condiments of choice for these delicate, tasty morsels. Enjoy!

Shrimp Cake Appetizers
Yield about 24 appetizer size shrimp cakes
Special equipment: non-stick mini-muffin tins

Ingredients:

• 1/4 cup mayonnaise

• 1/4 cup minced green onions

• 2 large egg yolks

• 2 tablespoons fresh lemon juice

• 1 tablespoon finely grated lemon peel

• 4 teaspoons minced fresh fennel fronds (or fresh parsley)

• 4 teaspoons minced fresh tarragon (1 teaspoon dried)

• 1 teaspoon Old Bay seasoning

• 1 tablespoon Dijon mustard

• dash of Worcestershire Sauce

• 1-2 teaspoons hot sauce

• 1-2 teaspoons minced jalapeño

• 1/4 teaspoon ground black pepper

• 1 pound medium or small shrimp (31-40 count)

• 3/4 cup Panko

Preparation:
Preheat your oven to 375 F.

1. Whisk all the ingredients except the shrimp and Panko in a large bowl.

2. Chop the shrimp into small pieces and add to the mixture in the large bowl. Add the Panko and mix to incorporate the ingredients. Let stand for 10 minutes or up to several hours in the fridge.

3.  Lightly oil the cups of the muffin tin. This helps to brown the bottoms of the cakes and allows them to be removed easily from the cups of the muffin tin.

4. Add 1 tablespoon of the shrimp mixture to each cup. You should have about 24 tablespoons. Lightly press the mixture into the cups. A light press will ensure that the cakes don’t fall apart when you remove them from the cups; too much pressure will make the cakes rubbery.

5. Lightly brush the top of each cake with melted butter and place the filled muffin tin in the middle of the hot oven and bake for 20-25 minutes or until golden brown.

6. Remove the muffin tins from the oven and let the cakes cool for a few minutes. Place a sheet pan over the top of the tin and holding tightly turn the tin over. The shrimp cakes should release and drop onto the sheet pan. Alternatively, you can use a knife to loosen the cakes from the cups and remove them individually.

7. Serve with Remoulade sauce or Lemony Cilantro Aioli (see recipe below)

Wine pairing: a dry white wine like Sauvignon Blanc, Chablis, Vermentino, or Albariño are good choices to pair with these delicious appetizers.

Lemony Cilantro Aioli

·   ½ cup of mayonnaise
·   1 tablespoon of olive oil
·   1-2 garlic cloves finely minced or grated and mashed to a paste with a pinch of salt
·    ½ teaspoon Dijon mustard (optional)
·    1 teaspoon lemon zest
·    3-4 teaspoons fresh lemon juice (to taste)
·    1 tablespoon cilantro chopped (fresh lemon balm is a good substitute if you don’t like cilantro)
·    2 teaspoons minced capers
·    2 teaspoons hot sauce (or more to your taste)
·    Freshly ground black pepper

Mix the ingredients and place in the fridge for at least a half-hour before serving to allow the flavors to meld.

*Note: make the aioli or remoulade ahead and refrigerate before you cook the shrimp cakes.

Pan con Tomate y Ajo Asado (Tomato Toast with Roasted Garlic) →

Pan con Tomate is an easy-to-make iconic Spanish dish served in tapas bars all over Spain, or at home as a snack any time of day from breakfast to midnight. Fresh ripe tomatoes, good olive oil, and a good bread are key to your success. If you’re a traditionalist, rub a fresh clove of garlic on a slice of toast and drizzle with olive oil. Rub the garlic toast with a cut tomato and sprinkle with a small amount of salt. If you’re preparing for a group, here’s a twist on the classic “pan con tomate”. Instead of rubbing each slice of toast with a fresh garlic clove, roast the garlic until it is buttery with a mellow garlic flavor minus the bitter garlicky edge of uncooked garlic. I also use a coarse grater to make the fresh tomato sauce instead of rubbing the face of a cut tomato on the toast. If serving as an appetizer, serve the slices of toast on a platter and let your guests spoon the tomato garlic mixture onto their toast, otherwise, if the toast sits too long dressed with the tomato sauce it will get soggy. If serving to guests as a first course, spoon a small amount of the tomato/garlic sauce onto each toast and top with a thin slice of Serrano ham or Prosciutto. In addition to ham, pan con tomate is often served accompanied by anchovies, Manchego cheese, or blistered Padrón peppers (similar to Shishito peppers). However you serve it, Buen provecho!

Serves: 4-6; serving size 2-3 slices of tomato toast per person

Ingredients:

• 3-4 fresh, ripe, but firm medium size tomatoes

• 1 head of garlic

• 1+ tablespoons good quality olive oil

• 1/2 baguette or ciabatta, or other good quality bread sliced to about ½ inch and toasted

• flaky salt like Maldón for garnish (optional but recommended)

• thinly sliced Serrano or Iberian ham (Optional, but highly recommended. You can substitute Prosciutto if you can’t find jamón serrano or ibérico.)

Preparation:

1. Remove the extra loose garlic paper skin from the garlic head. Cut the head in half and drizzle a small amount of olive oil over the cut ends. Wrap the head in a foil pouch and bake in a 400 F oven for 30-40 minutes or more. (A convection toaster oven on “bake” works well and is a more efficient way to roast the garlic.)

2. While the garlic is roasting, cut the tomatoes in half, and using the coarse face of a box grater and a bowl, grate the tomatoes with the cut half face on the grater. You will end up with a slurry of tomato in the bowl separated from the skin of the tomato. Discard the skin.

3. Add a tablespoon of olive oil to the tomato slurry and mix. You can add a pinch of table salt at this point if you want.

4. After 30-40 minutes check the garlic. It should be soft and buttery and easily squeezed out of the skins of individual garlic cloves. Mash about 6 cloves of roasted garlic to a paste and mix with the tomato slurry until well incorporated. (Alternatively, you can spread a small amount of the mashed garlic paste directly onto the toasted bread and top with the tomato sauce.) Save any unused roasted cloves of garlic in a closed container in the fridge for other uses.)

5. Brush one face of the sliced bread lightly with olive oil and toast until just beginning to turn golden brown.

6. Spoon a small amount of the tomato/garlic mixture onto each slice and sprinkle with a few flakes of salt.

7. Optional: top with a thin slice of Jamón Serrano or Ibérico, or Prosciutto.

Layered Black Bean Dip →

Photo: c. foodblogchef 2021
Copy and paste to print the recipe.

Ingredients:
1 cup left-over black beans mashed or processed until smooth (homemade preferred, but canned will work)
1/4-1/3 cup homemade salsa (or store-bought)
1 cup shredded cheddar cheese (or cheese of your choice)

Preparation:
Preheat your oven to 375 F.
1. In an ovenproof dish, add the black beans, top with salsa, and top off with the cheese.
2. Bake for 15-20 minutes until the cheese is melted and bubbly, but not brown. Alternatively, you can microwave it for 4-5 minutes or until the cheese melts.

Serve hot with tortilla chips.

Do you ever wonder what to do with leftover Black Beans...? How about a layered black bean dip? There are thousands of black bean dip recipes…like tomato sauce, it seems every family has its own recipe. This is our super-easy three-ingredient house version served with tortilla chips...earthy, creamy, tangy, spicy, and crunchy! A delicious dish to serve as an appetizer at home or bring to a friend’s. Keep the cold beers handy!

Ingredients:

• 1 cup left-over black beans mashed or processed until smooth (homemade preferred, but canned will work)

• 1/4-1/3 cup homemade salsa (or store-bought)

• 1 cup shredded cheddar cheese (or cheese of your choice)

Preparation:
Preheat your oven to 375 F.

In an ovenproof dish, add the black beans, top with salsa, and top-off with the cheese.

Bake for 15-20 minutes until the cheese is melted and bubbly, but not brown. Alternatively, you can microwave it for 4-5 minutes or until the cheese melts.

Serve hot with tortilla chips.

Roasted Garlic and White Bean Spread →

Here’s an easy healthy flavorful appetizer spread to try. Creamy cannellini beans, sweet roasted garlic, tangy lemon, and fresh rosemary. What’s not to like? Throw in some anchovy umami and kick it up a notch with a pinch of heat and bask in your family’s and guest’s pleasure! Serve it on crackers, crostinis, or toast points with your aperitif of choice. Buon appetito!

Roasted Garlic White Bean Spread with Rosemary and Piquillos
Yield about a cup

Ingredients:

• ½ head of garlic

• 3 tablespoons olive oil

• 1 (15-ounce) can of white beans, like cannellini, Great Northern or navy beans, drained and rinsed

• 1 ½ tablespoon lemon juice

• 1 teaspoon lemon zest

• 1 tablespoon roughly chopped fresh rosemary leaves, plus 1 full sprig

• 2 anchovy fillets (omit for vegan)

• ¼ teaspoon black pepper

• 1 pinch of cayenne, plus more for garnish (optional)

• extra salt to taste

• chopped bottled roasted Piquillo peppers for garnish (optional; if you can’t find Piquillos you can substitute roasted Pimentos)

Preparation:
Preheat the oven to 400 degrees.

1. Cut the garlic head in half and peel off most of the outermost skin.

2. Place the garlic half on a sheet of tin foil and drizzle about 1 teaspoon of olive oil over the exposed cloves and close the foil into a pouch.

3. Bake for about 20 minutes. Let cool slightly. The garlic is done when you can squeeze the cloves and they feel soft.

4. While the garlic is roasting heat the olive oil in a skillet and once it is shimmering place the sprig of rosemary in the hot oil turning it over while it browns and infuses the oil with delicious rosemary flavor. Remove the rosemary sprig once it is brown. (Don’t burn it!)

5. Squeeze the roasted garlic cloves into the bowl of a food processor and add the white beans, rosemary-olive oil, lemon juice, and zest, rosemary leaves, black pepper, cayenne (if using), and anchovy fillets. Purée until smooth, then adjust salt and pepper to taste. Transfer to a serving dish.

6. Serve on crackers or toast points and garnish with chopped Piquillos.

*Note: the bean spread will keep in a closed container in the refrigerator for up to two weeks.

Adapted from: https://cooking.nytimes.com/recipes/1019746-roasted-garlic-and-white-bean-dip-with-rosemary

Anise Flavored Shrimp with Saffron Aioli →

This amazingly easy special appetizer is one of my favorites. The anise-flavored shrimp combined with creamy, not overly garlicky, saffron aioli creates a flavor profile that will indulge your taste buds and impress your guests. Saffron is the most expensive spice in the world, so I use it sparingly only for special dishes. If you choose to use saffron, just a small pinch will suffice.

Anise Flavored Shrimp with Saffron Aioli
Yield: 4 appetizer servings

For the Shrimp
Ingredients:

• 1 pound 21-25 count shrimp shelled

• 3 tablespoons olive oil

• 1 tablespoon fresh lemon juice

• 2 teaspoons dried oregano

• 1-2 teaspoons garlic powder to taste

• 2 tablespoons Anisette (or other licorice-flavored liqueur, like Ricard or Pernod)

Preparation:

1. Mix all the ingredients in a medium-sized bowl and allow to marinate for 1/2-1 hour.

2. Spread the shrimp on a sheet pan and place under a preheated broiler until opaque and barely pink, about 2 minutes.

3. Remove from the oven, drizzle with Anisette, and serve while warm.

4. Garnish with chopped parsley (optional)

For the Saffron Aioli
Quick Aioli:

• ½ cup mayonnaise

• ½ garlic clove (finely minced or grated and mashed to a paste with a pinch of salt)

• 1 tablespoon olive oil

• 1-2 teaspoons fresh lemon juice (start with 1 teaspoon, mix, taste, adjust to taste)

• Pinch of salt (to taste)

• Freshly ground black pepper (to taste)

• pinch of saffron-crumbled and soaked in 2-3 teaspoons of hot water for 5 minutes to release the full flavor (optional)

• ½ teaspoon Dijon mustard (optional: add up to ½ teaspoon to taste after mixing the other ingredients first)

After soaking the saffron, combine all the ingredients and mix well. Taste and adjust the seasonings to taste. Refrigerate for an hour before serving to allow the flavors to meld.

Plate the shrimp
Serve the shrimp as appetizers with the aioli for dipping.

Maple Curry Candied Cashews →

Photo: c. foodblogchef 2020

Great holiday gifts or easy to make snacks. Be warned, these nuts are seriously addictive when combined with a good beer or an off-dry sparkling wine! Can you say “maple, curry, candied, cashews” fast three times?

Maple Curry Candied Cashews
Makes 2 cups

Ingredients:

• 2 cups cashews

• ¼ cup maple syrup

• 1 teaspoon Madras curry powder

• ½ teaspoon ground cumin

• ½ teaspoon ground coriander

• ½ teaspoon chili powder

• 1 teaspoon kosher or sea salt

• ½ teaspoon cayenne pepper

Preparation:
Preheat oven to 300 F. Line a baking sheet with parchment paper or greased tin foil

1. Place the maple syrup and nuts in a medium-sized bowl and toss until well coated. Add the remaining ingredients and mix well to coat evenly. Transfer the nuts to the prepared sheet and arrange them in a single layer. Bake until lightly browned, stirring occasionally, 25 to 30 minutes.

2. Remove from the oven, immediately loosen the nuts with a spatula, separate the clumps, and set aside to cool to room temperature before serving otherwise they won’t have a good crunch.

Adapted from http://www.eat-drink-smile.com/2010/12/spiced-macadamia-nuts.html

Chili Chocolate Pecans →

Photo: c. foodblogchef 2020

Here’s a recipe inspired by the magical Mexican mixture of chili and chocolate. Sweet, spicy, chocolaty, chewy, and crunchy, this nut mixture is great for celebrating the Holidays (or any time) and makes for a special home-made gift for friends and family. Enjoy these delectable snacks with your favorite sparkling wine, aperitif, or beverage. Holé Mole!

Chili Chocolate Pecans
Yield about 4 cups

Ingredients:

• ½ cup dark brown sugar

• ¼ cup cocoa powder

• ¼ cup finely grated dark chocolate (I used unsweetened, but semi-sweet would work.)

• 2 teaspoons sea or kosher salt

• ½ teaspoon cinnamon

• 3/4 teaspoon chili powder

• ¼ teaspoon cayenne pepper (or more to kick-it-up-a-notch)

• ¼ teaspoon freshly grated nutmeg

• 1/8 teaspoon allspice

• 1/8 teaspoon ground ginger

• 2-3 large egg whites

• 4 cups (about 1 pound) pecans (or your nuts of choice)

• 1/2 cup pepitas

• ½ cup Craisins (optional)

Preparation:
Preheat oven to 300°F, position rack in the middle position, line a rimmed baking sheet with tin foil, and grease lightly with oil or nonstick cooking spray.

1. In a medium bowl, stir together sugar, cocoa powder, chocolate, salt, cinnamon, chili powder, nutmeg, allspice, and ginger.

2. In a large bowl, lightly beat the egg white until slightly foamy. Stir in the spiced sugar mixture until a smooth batter forms. (If the mixture is still dry add the third beaten egg white. You want a thick batter consistency.)

3. Fold in the pecans and pepitas until evenly coated. Spread the glazed pecans in a single even layer on the prepared baking sheet and bake until nuts are lightly toasted, about 30 minutes.

4. If you include craisins, as soon as you remove the sheet pan from the oven sprinkle the craisins over and stir to mix in. (If you bake the craisins they will be overly chewy and tough.)

5. Let cool, stirring several times to separate the nuts. Once cool, break up any remaining clumps and serve. Nuts can be stored in an airtight container at room temperature for up to 1 week.

Adapted from:
https://www.seriouseats.com/recipes/2014/12/mexican-spiced-chocolate-pecans-nuts-recipe.html

Salmon Spread →

What to do with leftover salmon? With very little effort, you can make delicious Salmon Spread to smear on your morning bagel or toast or to use on crackers or cucumber rounds with a tomato/red onion garnish as appetizers. This recipe uses a 1:1 fresh-cooked salmon to cream cheese ratio instead of the usual 1:2 ratio of smoked salmon to cream cheese. If the spread is too thick for your taste, or if you want to use it as a dip, add some sour cream or crème fraiche to achieve the consistency you like. You can further thin the mixture out by adding a couple of tablespoons of heavy cream at a time to the mixture until you reach the dip consistency you want. This makes a flavorful, rich, creamy dip for chips or veggies. You’ll never have to wonder what to do with leftover salmon again.

Photo: c. foodblogchef 2020

Makes about ½ cup
Ingredients:

• 4-5 ounces of cooked salmon (not smoked salmon)

• 4 ounces of cream cheese at room temperature

• 1 or 2 tablespoons of sour cream or creme fraiche (optional)

• 1 tablespoon finely chopped red onion

• 1 teaspoon dried dill (or 1 tablespoon fresh)

• 2 teaspoons lemon juice

• 1 teaspoon lemon zest

• 1 teaspoon capers

• ¼ teaspoon Tabasco

• ¼ teaspoon black pepper

• ¼ teaspoon salt (or more to taste)

Preparation:

1. Break apart the salmon with a fork and mix together with all the ingredients except the cream cheese.

2. Cut the cream cheese into 4 or more small chunks and mash and mix them together with the salmon mixture.

3. Mix less if you want a chunkier spread. If you want a smooth spread, put the mixture into a processor and process it to your desired consistency.

Other Salmon Spread sources:
https://www.allrecipes.com/recipe/233564/the-best-smoked-salmon-spread/
https://www.foodnetwork.com/recipes/ina-garten/smoked-salmon-spread-recipe3
https://www.epicurious.com/recipes/member/views/smoked-salmon-spread-1273462

Two Kinds of Crostini with Tomato-Basil Salsa →

Here’s an idea inspired by a recipe I found @foodandwine for anchovy butter on lamb steaks. If you love salty, umami-rich anchovies like me, it sounds really good, right? I immediately thought, how about anchovy butter garlic bread, or anchovy butter crostini? After making the first batch of anchovy butter crostini, I decided they needed something fresh and tangy to balance the salty richness of the butter... a simple refreshing tomato-basil salsa with olive oil and tangy vinegar hit the spot. If you hate anchovies but are ok with tapenade, you can use this same tomato-basil relish as a garnish for Crostini with Tapenade. Or better yet, you can serve your guests Two Kinds of Crostini with Tomato-Basil Salsa. (*Note: see below for Tapenade Crostini with Tomato-Basil Salsa)

Make 2-3 crostini appetizers each for each guest.

Anchovy Butter:

• 6 to 8 oil-packed anchovy fillets, drained

• 1 medium garlic clove, finely chopped

• 1/4 cup unsalted butter, at room temperature

• 3 tablespoons finely chopped fresh flat-leaf parsley, divided

• 1/2 teaspoon lemon zest

• 1/4 teaspoon paprika

Preparation:

1. Place anchovies in a small bowl, cover with cold water and let stand 5 minutes. Drain and pat dry with paper towels.

2. In a small mortar, pound anchovies and garlic to a paste. Alternatively, finely chop anchovies; using the flat side of a large knife, drag knife back and forth over chopped anchovies and garlic to form a paste. Or, use a mini-food processor or Magic Bullet to create the paste.

3. Continue using the mini-food processor, or transfer the anchovy/garlic paste to a small bowl, and stir in the soft butter, 1 1/2 tablespoons parsley, lemon zest, and paprika until combined.

4. Season with salt and pepper to taste. Set aside at room temperature. (The anchovy butter can be chilled in an airtight container up to 3 days. Leave at room temperature about 1 hour before serving.)

   https://www.foodandwine.com/recipes/pan-seared-lamb-steaks-anchovy-butter

Tomato Basil Salsa:

• 2 Roma tomatoes seeded

• 1 small garlic clove finely minced (optional)

• 2 tablespoons finely chopped fresh basil

• 1 tablespoon olive oil

• 1 teaspoon red wine vinegar

• pinch of salt- pinch to taste

• pinch of black pepper- pinch to taste

Preparation:

1. Dice the tomatoes (about a ¼ inch dice) and put them in a bowl

2. Mince the garlic and add to the tomatoes

3. Chop the basil and add to the tomato/garlic mixture

4. Add the olive oil, vinegar, salt, and pepper to the bowl and gently combine the ingredients

Make the Anchovy Butter Crostini:

Preheat the oven to 350 degrees.

1. Slicing on an angle across the baguette, make 18 slices about a ¼ inch thick. Slicing at an angle will give you oval crostini; if you want round crostinis, slice at a 90-degree angle across the baguette

2. Spread a light smear of room-temperature anchovy butter on the slices and place the slices on a sheet pan to bake in the 350-degree oven for 15 minutes or until just turning golden brown. Alternatively, you can place your sheet pan with the slices under a preheated broiler for 1-2 minutes a side, turning over once. Monitor the slices under the broiler, they will brown quickly.

3. Spoon a scant tablespoon of the tomato salsa on top of each slice and serve immediately, or serve the salsa alongside the anchovy buttered crostinis and let your guests serve themselves.

Make the Tapenade Crostini:

Preheat the oven to 350 degrees.

1. Slice the baguette as above and brush one side lightly with olive oil.

2. Bake in the oven for about 15 minutes or until just beginning to brown.

3. Spread about 1-2 teaspoons of Tapenade on the crostini and garnish with the Tomato-Basil Salsa.

   *Note: the crostinis will get soggy if you put the salsa on the slices and they sit around for a while.