Bruschetta

Tzatziki with Baked Pita Chips

3 cups Greek Yogurt
1 hothouse cucumber, unpeeled and seeded
1 tablespoon plus
1/2 teaspoon kosher salt
1/2 cup sour cream
1 tablespoon Champagne vinegar
2 tablespoons freshly squeezed lemon juice
1 tablespoon extra-virgin olive oil
1 1/2 teaspoons minced garlic
1 1/2 teaspoons minced fresh dill Pinch freshly ground black pepper

Scoop yogurt into sieve and position over bowl. Grate the cucumber and toss it with 1 tablespoon kosher salt; place it in a second sieve, and set it over a second bowl. Place both bowls in the refrigerator for 3 to 4 hours so the yogurt and cucumber can drain. Transfer the thickened yogurt to a large bowl. Squeeze as much liquid from the cucumber as you can and add the cucumber to the yogurt. Mix in the sour cream, vinegar, lemon juice, olive oil, garlic, dill, 1/2 teaspoon salt, and pepper. You can serve it immediately, but I prefer to allow the tzatziki to sit in the refrigerator for a few hours for the flavors to blend. Serve chilled or at room temperature.

Lobster Parfaits with Teardrop Tomatoes, Hearts of Palm, and Cilantro-Avocado Dressing

Ingredients

• 1 1/2 cups chopped onions
• 3/4 cup chopped carrots
• 3/4 cups chopped celery
• 4 cloves garlic, smashed
• 3 bay leaves
• 1 cup distilled white vinegar
• 3 lemons, quartered and juiced
• 3/4 cup salt
• 2 tablespoons cayenne pepper
• 2 (1 1/4-pound) lobsters
• 8 cups mache or a chiffonade of mixed greens
• Cilantro-Avocado Dressing, recipe follows
• 1 1/2 cups halved teardrop tomatoes
• 1 1/2 cups diced hearts of palm
• 1 1/2 cups orange segments, white pith removed
• Fresh cilantro sprigs, for garnish

Directions

Set a 6-quart stockpot with 1-gallon of water over high heat and bring to a boil. Add the onions, carrots, celery, garlic, bay leaves, vinegar, lemons and juice, salt and cayenne pepper. Bring the pot to a boil and allow to cook for 15 to 20 minutes. Place the lobster into the water and cook until red and cooked through, about 7 to 8 minutes. Immediately immerse in ice water to halt the cooking. Once the lobsters have cooled, remove from the water and set aside.
Use a chef's knife to crack the shell of the lobsters and remove the tail meat and claw meat. Chop the lobster into 1/2-inch pieces, and set aside. Place a sixth of the greens into each of 6 large chilled martini glasses. Drizzle a little of the dressing over the greens. Place 1/4 cup of the tomatoes in each of the glasses, as well as 1/4 cup of the hearts of palm, 1/4 cup orange segments and a sixth of the chopped lobster. Drizzle more of the dressing over the parfait and garnish with fresh cilantro sprigs. Serve immediately.

Cilantro-Avocado Dressing:

• 1 ripe avocado, diced
• 2/3 cup mayonnaise, preferably homemade
• 1/2 cup packed cilantro leaves, blanched and drained
• 1 1/2 tablespoons orange juice
• 1/2 lime, zested
• 1 to 2 limes, juiced (4 to 5 tablespoons)
• 1/2 teaspoon salt
• 1/4 teaspoon white pepper
• 1/4 teaspoon green hot sauce, or to taste

Combine all ingredients in a food processor and process until smooth.
Yield: about 2 cups
Cook's Note: Any leftover avocado dressing makes a great dip for chips or veggies!

Savory Spinach Balls

2 packages frozen chopped spinach, cooked and drained
1 large onion, chopped fine
4 eggs, beaten
3/4 cup butter
1/2 teaspoon salt
1/2 teaspoon garlic salt
1/2 teaspoon thyme
1/2 cup Parmesan cheese
2 cups stuffing mix

Mix all ingredients in a large bowl; chill 1/2 hour.

Preheat oven to 350 degrees F. Grease cookie sheets or line with parchment paper.

Roll spinach mixture into small balls (rounded teaspoons or tablespoons). Bake 15 minutes.

Makes about 4 dozen.

Jamaican Beef Patty

PASTRY

2 cups Flour
1/4 teaspoon Salt
1/2 tablespoon curry powder
1/4 cup Solid shortening
1/4 cup (1/2 stick) margarine
1/3 cup cold water


Sift the flour, curry powder and salt into a large bowl. Cut in the shortening and margarine until crumbly. Add the cold water to make a stiff dough. Lightly flour a wooden cutting board and roll out the dough until about 1/8-inch thick. Cut out 8-inch circles. Cover with wax paper or damp cloth until ready to use. You can place the dough in the refrigerator overnight. If you do refrigerate, remove the dough at least 15 minutes before using.

MEAT FILLING

2 tablespoon oil
1 Small white onion, Finely chopped
1/4 teaspoon Chopped Scotch Bonnet pepper
1/2 lb. Lean ground beef
1/2 teaspoon Salt
1/2 teaspoon Freshly ground black pepper
1/2 teaspoon Curry powder
1/2 teaspoon Dried thyme
1/4 cup Breadcrumbs
1/4 cup Beef or chicken stock
1 Egg, beaten
1/4 cup Water

In a heavy skillet, melt the margarine and sauté the onion and Scotch Bonnet Pepper until they become limp. Add the ground beef, salt, pepper, curry powder and thyme and mix well. Brown the meat for about 10 minutes, stirring occasionally.

Add the breadcrumbs and stock and combine all the ingredients well. Cover the skillet and simmer for about 10 to 15 minutes, stirring occasionally. When all the liquids have been absorbed, the filling is ready. It should be moist but not watery. Remove the skillet from the stove and preheat oven to 400 degrees F.



Uncover the dough circles and place 2 to 3 tablespoons of filling on half of each. Moisten the edges of the dough with water and fold the dough circle over the meat filling. Pinch the edges closed with a fork. Lightly brush the pastry with a mixture of the egg and water. Bake on a lightly greased baking sheet for 30 to 40 minutes or until the pastry are golden brown.

Serves: 10 Patties

Ratatouille Appetizer Pizza

1 small zucchini
1 small yellow summer squash
6 tablespoons purchased eggplant meze or eggplant caponata
3 pita folds or breads (6 inches in diameter)
3 slices red onion, separated into rings
2/3 cup crumbled feta cheese
2 teaspoons chopped fresh oregano leaves or 1/2 teaspoon dried oregano leaves
Coarse ground pepper, if desired

1. Heat oven to 375ºF. Cut zucchini and yellow squash lengthwise into 4 strips; cut strips into 1/4-inch slices.
2. Spread 2 tablespoons of the eggplant meze evenly over pita folds; place on cookie sheet. Top each with one-third of the zucchini, squash, onion, cheese and oregano.
3. Bake about 12 minutes or until heated through and cheese browns slightly. To serve, cut each pita fold into 6 wedges. Sprinkle with pepper.

Makes 18 appetizers

Tortilla Bites

Ingredients

* 1 1/2 pounds russet potatoes (about 2 medium)
* Extra-virgin olive oil, for frying (about 4 cups) See Cooks Note
* 2 medium onions, thinly sliced (1 1/2 pounds)
* 4 teaspoons kosher salt
* 10 large eggs
* Serving suggestions: sliced chorizo, roasted pequillo peppers, or crumbled goat cheese or Sofritto, recipe follows

Directions

Peel and thinly slice the potatoes. Soak slices in water for 10 minutes. Drain and dry completely in a salad spinner. Meanwhile, pour enough olive oil into a large saucepan so it's about an inch deep. Heat over medium heat until a slice of onion bubbles gently when placed in the oil, about 310 degrees F. Add the onions and fry, stirring occasionally until just golden, about 8 minutes. Scoop the onions from the oil with a slotted spoon and drain on a paper-towel lined baking sheet.

Add about half of the potatoes, and fry until lightly golden and a little puffy, about 10 minutes. Scoop the potatoes from the oil, add to the onions. Repeat with the rest of the potatoes. Reserve the oil. Season the vegetables with 3 teaspoons of the salt. (The preparation of the vegetables can be done up to 2 hours ahead.)

Break the eggs into a large bowl. Whisk just enough to combine but not so much that they get loose and runny, about 15 times. Add the vegetables and remaining 1 teaspoon salt.

Heat a medium (10-inch) nonstick skillet over medium heat. Add 2 tablespoons of the reserved oil and heat. Add the tortilla mixture and stir briskly with a spatula to get peaks and valleys in the folds of the egg, about 2 to 3 minutes. Stop stirring and reduce the heat to low, cover and cook until the eggs are set but still pretty loose, about 5 minutes. Lay a flat pan lid or a plate on top and invert the tortilla. Add more oil to the pan if needed, and slide the tortilla back into the pan, cover and finish cooking until set and lightly brown, about 3 minutes more. Slide the tortilla out of the pan to a cutting board to cool slightly.

Cut into cubes or thin wedges and serve warm or room temperature as is or with 1 of the suggested toppings.

Cook's Note: Yes that's a lot of oil. But you can reuse it for other tortillas and in sauces, dressing or salads. It has a wonderful onion-y flavor that is great tossed on roasted potatoes or chicken.

Copyright 2007 Television Food Network, G.P. All rights reserved

We love this as a topper to grilled bread, with cheese, or as an alternative to cocktail sauce with shrimp or other seafood
Sofrito:

* 1/2 cup extra-virgin olive oil
* 2 onions, finely chopped (3 1/4 cups)
* 1/2 teaspoon sugar
* 4 teaspoons kosher salt
* 6 ripe plum tomatoes (about 1 pound)
* 1/2 teaspoon pimenton
* Bay leaf

Heat the olive oil in a medium skillet over medium heat. Add the onions and sugar and half the salt. Cook, stirring occasionally, until golden and sweet, about 1 hour. If the onions begin to get really brown, add a splash of water to slow them down.

Meanwhile, cut the tomatoes, crosswise. Grate them on the cut side on the largest holes of a box grater into a bowl all the way down to the skins. Discard skins. Add tomato puree, pimenton and bay leaf to the caramelized onions, and continue to cook until quite thick and the tomato separates from the oil, about 10 to 15 minutes more. Season with the remaining salt or to taste. Serve warm or at room temperature.

Bruschetta with Hot Cherry Tomatoes

Ingredients

* 3 tablespoons extra virgin olive oil (EVOO), divided
* 3-4 cloves garlic, chopped
* 2 pints cherry tomatoes
* 1 teaspoon crushed red pepper flakes
* Salt
* A handful of flat leaf parsley, chopped
* A few basil leaves, torn
* 1 loaf semolina bread, sliced

Preparation

Heat about 2 tablespoons EVOO in a medium size skillet over medium heat. Stir in the garlic, sauté for 2 minutes, then add the tomatoes and red pepper flakes. Season with salt, to taste, and toss to coat in the EVOO. Cover the pan, raise the heat a bit and cook until the tomatoes burst, about 10-12 minutes. Remove the lid, squish any whole tomatoes with a wooden spoon and let the tomatoes thicken, about 1 minute. Stir in the parsley, adjust the seasonings and remove from the heat.

Heat the broiler and char the bread on both sides. Arrange the bread on a platter and top with the hot tomatoes. Garnish with torn basil leaves and drizzle with the remaining 1 tablespoon of EVOO before serving.

BBQ Pulled Pork Egg Rolls

BBQ Pulled Pork:

* 1 (2-pound) pork butt
* Kosher salt and freshly cracked black pepper
* 1 tablespoon smoked paprika
* 1/2 cup Neely's BBQ sauce, plus more for drizzling and serving
* 1/2 cup apple juice
* 2 tablespoons apple cider vinegar
* 1 dash hot sauce (recommended: Tabasco)
* 1 dash Worcestershire sauce
* 1 dash soy sauce
*

Peach Dipping Sauce:

* 3/4 cup peach preserves
* 3 tablespoons rice wine vinegar
* 2 tablespoons Dijon mustard
* 1 tablespoon grated ginger
* 1 teaspoon red pepper flakes
*

Egg Rolls:

* Peanut oil, for frying
* 1 egg, beaten, for egg wash
* 1 tablespoon water
* 10 egg roll wrappers
* 1 pint coleslaw (recommended: Neely's Sweet and Spicy Coleslaw)

Directions

For the pork:

Preheat the oven to 325 degrees F.

Season the pork butt with salt, pepper and the smoked paprika.

Add the meat to a small Dutch oven along with the BBQ sauce, apple juice, vinegar, hot sauce, Worcestershire and soy sauce. Cover the pot tightly with its lid and put it in the oven until the pork is extremely tender, about 2 hours. Remove the pan from the oven and let it cool slightly before shredding. Shred the meat in the Dutch oven, using 2 forks, so the meat can absorb more of the flavors of the cooking liquid. Let cool.

For the dipping sauce: While the pork cooks, mix all the dipping sauce ingredients together in a small bowl. The sauce can be stored in the refrigerator for up to 3 days in a tightly covered container.

For the egg rolls:

In a deep-fryer or heavy-bottomed pot, heat enough peanut oil to come halfway up the sides of the pot, to 350 degrees F.

Beat the egg and water together in a small bowl. Reserve.

Unwrap the egg roll wrappers. Brush the edges with the egg wash and set them on your work surface with the triangle edges pointing towards you. Divide some of the pork among the lower third of the wrappers. Top the pork evenly with the coleslaw. Fold the bottom portion of the wrapper over the filling. Fold both the edges inwards and roll the wrapper up completely. Press on the open flaps to firmly secure the rolls, then set them aside, seam side down.

Add the egg rolls, in batches, to the deep-fryer and fry, flipping with tongs, until they are crisp and golden brown, about 2 minutes. Remove them from deep-fryer and let drain on a paper towel-lined sheet tray. Transfer the rolls to a serving platter and serve hot along with the peach dipping sauce.

Fried Deviled Eggs

Ingredients

* 1 dozen eggs
* 1/4 cup mayonnaise
* 1 tablespoon Dijon mustard
* 1 teaspoon fresh lemon zest
* 1 tablespoon chopped chives
* Dash hot sauce
* Salt and freshly ground black pepper
* 1 cup all-purpose flour
* 2 eggs, beaten
* 1 cup panko crumbs
* Parsley, for garnish
* Peanut oil, for frying

Directions

Add the eggs to a large saucepan filled with cold water. Bring to a boil. Remove from heat and let sit in the water for 14 minutes.

Peel the eggs and slice lengthwise. Remove the yolks to a bowl. Add the mayonnaise, Dijon, lemon zest, chives, hot sauce and salt and pepper. Mash the yolks together with a wooden spoon. Taste and adjust seasonings, if needed. Fill the egg yolk mixture into the egg whites.

Heat oil in a deep-fryer to 350 degrees F.

In a medium bowl, add 1 cup of flour and season with salt and pepper. In another bowl, beat the eggs, in a third bowl, add 1 cup of panko.

Dip the eggs into the flour, then the egg and finally into the panko. Gently put the eggs into the hot oil. Fry until golden brown. Remove to a paper towel lined sheet tray. Season with salt and pepper and garnish with parsley.

Fried Dill Pickles

Ingredients

* Peanut oil, for frying
* 1 cup milk
* 1 egg
* Pinch cayenne
* Splash pickle juice
* 1 cup cornmeal
* 1 cup all-purpose flour
* 1/2 teaspoon smoked paprika
* 1 teaspoon salt, plus more for seasoning
* 1/2 teaspoon freshly ground black pepper
* 2 teaspoons finely chopped dill
* 1 jar whole dill pickles, sliced into spears

Directions

Preheat your deep-fryer to 375 degrees F.
Into an 8 by 8-inch casserole dish, beat together milk, egg, cayenne, and a splash of the pickle juice.
Combine the cornmeal, flour, paprika, salt, pepper, and dill into another baking dish.

Thoroughly dry the pickles with paper towels. Dredge first through the wet, then the dry ingredients. Gently place pickles into the deep-fryer in batches and fry until golden brown, about 1 1/2 to 2 minutes. Remove to a paper towel lined sheet tray and immediately season with salt.

Shrimp Cakes with Peach Jalapeno Relis

Ingredients

* 1 pound large peeled, deveined cooked shrimp, diced
* 2 cups corn
* 1/2 red bell pepper, finely diced
* 1 small onion
* 1 jalapeno, seeded
* 1 cup panko bread crumbs
* Dash hot sauce
* 1/2 teaspoon chili powder
* 2 eggs, beaten
* Salt and freshly ground black pepper
* 2 tablespoons vegetable oil
* Peach Jalepeno Relish, recipe follows

Directions

In a food processor, pulse shrimp. Place into a large bowl. Pulse corn, pepper, onion and jalapeno. Remove and drain through a sieve to get rid of extra water that the vegetables may release. Add to bowl along with 1 cup bread crumbs, hot sauce, chili powder and eggs. Stir well together. Form into cakes about 1-inch thick. Place in the refrigerator for 15 minutes to firm up.

Heat a large skillet with vegetable oil over medium heat.

In a shallow dish, add the remaining 1 cup of panko; add salt and pepper. Bread the cakes in the panko. Add the cakes in batches to the oil, cooking about 4 minutes per side. Remove to a paper towel lined sheet tray. Serve with relish.

Peach Jalapeno Relish:

* 3 ripe peaches, diced
* 1/2 red onion, diced
* 1 jalapeno (about 1 1/2 teaspoons), seeded and diced
* 1/2 lime, juiced
* 1 tablespoon sugar
* 1/2 teaspoon salt
* 1/4 teaspoon freshly ground black pepper

Combine all ingredients in a small bowl. Chill until ready to serve.