All posts tagged: appetizer

Plank Grilled Brie with Honey and Thyme

Ever have a favorite recipe…that you forget? Years ago, my go to appetizer was cedar plank Camembert. I’d pull a smoking plank with a big round of cheese off of the grill, and amaze my guests. “What do you mean, you’re grilling the cheese?” I stopped making it. I don’t know why; it just drifted out of my memory. Last month Christopher Kimball talked about secret Thanksgiving recipes on NPR. His favorite appetizer? Brie with Honey and Thyme, microwaved until bubbling. A simple version of my old favorite.*My favorite part of the show? Mr. Kimball made cornflake stuffing. Yes, stuffing made out of breakfast cereal. Why make cornbread just for stuffing, when you can substitute cornflakes?That wasn’t the favorite part. Asked if he’d confess, he said “I would lie, of course. The prerogative of the cook is, when someone asks what’s in it, you don’t have to tell the truth.” I know what my Christmas appetizer will be. And maybe New Year’s as well. Sure, I could use the microwave, but you know me – …

Tapenade

Tapenade is Provence in an easily portable form. Take all the great Provencal ingredients: olives, basil, lemon, capers, anchovies, and grind them into a paste. Voila! Tapenade! In Provence, it is a universal topping. It is at its best spread on slices of french bread. You could toast the bread (over an open fire) if you really wanted to gild the lily. Goat cheese is a natural accompaniment. Tapenade is also a great topping for pork, chicken, and especially lamb. Lamb and tapenade is a match made in heaven. And now, my personal re-enactment of Field of Dreams…  Is this heaven? No, It’s Provence. Provence? When I saw the tapenade, I could have sworn this was heaven. Now this is not fancy French cuisine. It is not served in four star white tablecloth restaurants by hovering waiters. This is a recipe from the home, best served as a bite before dinner. It will help fill the stomach while sipping on an ice cold, bone dry Rose, or a chewy Cote Du Rhone. In other words, …

Salmon Salad Bites with Sushi Flavors

Here is a recipe I tested from Pam Anderson’s Perfect One-Dish Dinners. This is an appetizer that Pam published on ThreeManyCooks.com as Poor Man’s Sushi. I can only imagine the internet perfectionists that it brought out of the woodwork: But this isn’t sushi! It doesn’t have raw fish in it! And…sushi means the sweet vinegar rice in Japanese, and there is no rice in it! OK, OK, that might have been me when I first saw it. But Pam had never led me wrong in the past, and I already had most of the ingredients in my pantry. So I tried it out. What I found is a remarkable appetizer. They’re homemade, make good use of pantry ingredients, and can be thrown together in almost no time. It’s not really sushi, but you get the flavors of sushi on a bite sized nibble – a hit of wasabi, pickled ginger, fish, all on a crunchy rice cracker. They are the perfect appetizer for an Asian themed party…if your guests aren’t food purists who will lecture you on …

Grilled Corn and Pineapple Salsa

Madison, Ohio, is corn country. My family’s cottage is right on lake Erie; travel just a mile to the south and you are in one of Ohio’s big farm areas. I grew up spending summers eating corn from those farms. Now that I’m a grown-up*, I worry about things like “why did we buy two dozen ears of corn for six adults? What do we do with all this extra grilled corn?”*Alleged grown-up. Chronologically, I am aging. But I don’t seem to get any more mature. My inner thirteen year old keeps breaking out. I’m going to make grilled corn salsa, that’s what I’m going to do with the extra corn. I refrigerate the corn in zip-top bags, pull it out a few days later, and make this salsa.*Or at least a variation of this salsa – I always wing it. See the “notes” section for variations. Corn and pineapple are a good combination. The sweet, crunchy corn goes well with the sweet, acidic, juicy pineapple, and the kick of onion and hot peppers gives …

Roasted Red Pepper Dip

When I am asked to bring an appetizer, this is usually the first thing I think of.* Other than roasting the peppers, it’s “dump and process”. I like that when I’m rushing around, getting ready to go to someone’s house! *OK, the second thing. The first thing is a cheese plate with some good blue cheese, hard cheese, and goat cheese, and a sliced baguette on the side. Mmm. Cheese. Recipe: Grill Roasted Red Pepper Dip Equipment: Grill (I used a Weber Summit 650. Here it is.) Food Processor (I used my KitchenAid Food Processor) Ingredients: 3 red peppers 2 cloves garlic 1 can (15oz) chickpeas 1/3 c extra virgin olive oil juice of 1 lemon 1/2 tsp fresh ground black pepper Salt to taste (depends on how salty the chickpeas are – I usually add 1/2tsp kosher) Directions: 1. Roasting the peppers: Preheat your grill to medium – direct heat. Cook the peppers until blackened on all sides (usually about 5 minutes a side). You want to get them good and burned – it’s …

Grill Roasted Chicken Wings

Here’s my recipe for grill-roasted chicken wings.  It’s healthier than deep-fried*, and I think the crispy/smoky taste of these wings is better than deep fried.  Diane is a chicken wing fiend.  Whenever I roast a chicken, she goes straight for the wings.  Needless to say, she gets excited when she finds out this recipe is on our menu. *I said heathier, not healthy.  I think the reason chicken wings are so good is that they’re all skin, and there’s nothing that tastes better than crispy chicken skin. Recipe: Grill Roasted Chicken Wings, Buffalo Style Equipment: Grill (I used a Weber kettle, here) aluminum foil drip pan (9″x11″, or whatever fits your grill) Ingredients: 3 lbs chicken wings 1 fist-sized chunk of hickory, soaked for 1 hour (or 1 cup hickory chips, soaked for 1/2 hour and drained) Marinade: 1/2 cup Frank’s Red Hot 1/4 cup soy sauce 1/4 cup vegetable oil 2 tbsp worcestershire sauce juice of 1/2 lemon (I substituted 1 tbsp cider vinegar) Hot Wing Sauce: 1/2 cup Frank’s Red Hot 1/4 cup …