I went to a wedding at the Four Seasons in Philadelphia recently and had the most amazing veggie appetizer. It was a cherry tomato cut in half, fried in a parmesan crust, and had a basil sauce on top. I tried to contact them to get recipe but no luck. Anyone have a recipe for this dish? It would be such a pretty appertizer for Christmas with the red tomato and green sauce - and beyond yummy!
I'm going to make this Rick Bayless recipe for a party next week. I have no idea where to get the apricot spread - any thoughts? Whole Foods? Trader Joes?
Mexican Crudité Platter - 2X
2/3 cup apricot spread (not jam)
1/3 cup Tamazula (or other Mexican) hot sauce
3 tablespoons fresh lime juice
1 pound jimaca sticks
1 pound cucumber round
1 pound radishes, cut in half
A generous pound (usually 2) peeled and cored pineapple
4 limes, cut into wedges
1 teaspoon powdered hot chile (I like guajillo or ancho)
1 teaspoon table salt
Make the dipping sauce. Scrape the apricot spread into a food processor and add the hot sauce and lime. Process until blended and smooth. Scrape into a small serving bowl. Arrange the vegetables and fruits. Set the dipping sauce in the middle of a large round platter. Stand the pineapple on a cutting board and cut it into quarters. Cut the quarters crosswise into 1/2-inch slices. Arrange the pineapple, jicama, cucumber and radishes into quadrants around the dipping sauce, filling the space between each one with lime wedges. Serve. Mix together the powdered chile and salt. Sprinkle it over the fruits and vegetables.
I have two jars of Dona Maria Adobo Sauce. The instructions for using on the jar suck! Has anyone used this sauce before and/or have ideas for how I can use.
I was thinking of doing some sort of chorizo on toothpicks and serving it with the sauce but not sure if that makes sense.
Any help would be greatly appreciated!
I'd like to make the famous Hazan tomato sauce recipe below:
Problem is - I have three large cans of San Marzano tomatoes - but they are crushed instead of whole.
Has anyone made this recipe using crushed tomatoes instead?
Does anyone have any good kosker appetizer recipes? I'm looking for something other than dips, latkes, spreads, etc. More along the lines of somethign on a skewer or in phyllo....
Today I went to Village Whiskey in Philadelphia and had their tater tots. While the tots were not amazing, the sauce that went with them was! I believe it was a garlic aioli but, to be honest, did not seem very mayo-like.
Would anyone know what this sauce was and / or have the recipe?
Does anyone know what I can substitute for dried guindilla peppers? I can't seem to find them in the Philly area!?
I have the following recipe to make for pickled tomatoes from Philadelphia chef Jose Garces. I am confused about the first step where is says to place in fryer. Does anyone have suggestions? Does he really want me to fry the tomatoes?
3 cups rice wine vinegar
4 cups water
1 cup sugar
2 tbsp salt
1 tbsp fennel seed
1 tbsp yellow mustard seed
3 dry guindilla peppers
1 tsp white pepper
2 bay leaves
5 garlic gloves
Blanch tomatoes in 400 degree F fryer for 10 seconds, then shock in ice bath. Peel off skins.
Bring the pickling liquid up to a boil then turn off the heat and let steep for 10 minutes. Then pour over peeled tomatoes and allow to sit out over night uncovered. Stir occasionally to get an even pickle on all tomatoes.
I have those frozen Athens mini phyllo shells and Stonewall Kitchen Fig and Raisin Chutney in my kitchen. I was thinking of making an appetizer with both those items.
I was thinking a little cheese in the phyllo and then the chutney?
Any cheese suggestions? or other ideas?
[Photo: Nikki Goldstein] Don't always trust what you hear—a lesson I learned well at Choptank. I'd never have gone in the first place if I'd stuck to what I'd initially read, and I almost definitely wouldn't have ordered the...