Showing posts with label appetizer. Show all posts
Showing posts with label appetizer. Show all posts

Sunday, April 9, 2017

Grilled Baby Octopus #SundaySupper

Grilled baby octopus is one of our favorite dishes, for a main meal or appetizer. The octopus is cooked until tender with garlic, hot chili peppers and red wine, then grilled to add smoky flavor and crunch. Believe it or not, even children love this dish!

Food Lust People Love: Grilled Baby Octopus. Grilled baby octopus: The octopus is cooked until tender with garlic, hot chili peppers and red wine, then grilled to add smoky flavor and crunch. #SundaySupper


Years ago when we lived in Brazil, our house was just a block from the beach. Living so close to the coast meant fresh seafood at reasonable prices, even during a time of hyperinflation. We fell in love with octopus there and have looked for it and cooked it everywhere we’ve lived, ever since. This same recipe can be made with larger octopuses. Just extend the cooking time until they are tender and cut them into manageable pieces for grilling.

Ingredients
1 lb 10 oz or 750g baby octopus, ink sacs and beaks removed
2 cloves garlic, thinly sliced
2 red chili peppers, stems removed
1/2 cup or 120ml hearty dry red wine
A few generous grinds from a black pepper mill

Method
Cook the octopus in a covered saucepan or pot over a medium heat with the garlic, peppers and wine for about 15-20 minutes, stirring occasionally.

Food Lust People Love: Grilled Baby Octopus. Grilled baby octopus: The octopus is cooked until tender with garlic, hot chili peppers and red wine, then grilled to add smoky flavor and crunch. #SundaySupper
The liquid will come out of the octopus and the whole thing will look very soupy.

Food Lust People Love: Grilled Baby Octopus. Grilled baby octopus: The octopus is cooked until tender with garlic, hot chili peppers and red wine, then grilled to add smoky flavor and crunch. #SundaySupper


After the 15-20 minutes are over, take the lid off and continue to cook until the liquid reduces by at least half. Perhaps another 15-20 minutes. The octopus should be fork tender now.

Put the baby octopus on a hot grill just off to the side of the charcoal. Put the lid on because these are going to sputter and spit.

Remove lid every couple of minutes and shift the octopus around. Remove when charred your satisfaction. Ours took about 10 minutes.

Food Lust People Love: Grilled Baby Octopus. Grilled baby octopus: The octopus is cooked until tender with garlic, hot chili peppers and red wine, then grilled to add smoky flavor and crunch. #SundaySupper


Depending on the size of your octopus you might want to chop them up into bite-sized pieces but if they are really tiny, you can serve them whole.

Serve with plenty of fresh lime juice squeezed on and a good sprinkling of flakey sea salt.

Food Lust People Love: Grilled Baby Octopus. Grilled baby octopus: The octopus is cooked until tender with garlic, hot chili peppers and red wine, then grilled to add smoky flavor and crunch. #SundaySupper


Enjoy!

This week our Sunday Supper group is sharing our favorite seafood recipes. Many thanks to Em, our event manager and our host, Claire from Sprinkles and Sprouts.

Love seafood? Check out these Sunday Supper Recipes:

Appetizers

Main Dishes

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET.

Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

  Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And sign up for our newsletter to get great Sunday Supper recipes delivered right to your inbox every Thursday!

newsletter sign up #SundaySupper

Food Lust People Love: Grilled Baby Octopus. Grilled baby octopus: The octopus is cooked until tender with garlic, hot chili peppers and red wine, then grilled to add smoky flavor and crunch. #SundaySupper


Sunday, February 26, 2017

Piquant Shrimp Balls #SundaySupper

Made with spicy seasoned shrimp and no fillers, piquant shrimp balls are the perfect Mardi Gras or party appetizer. A little dipping sauce with pickled okra completes the dish.


I feel sorry for folks who don’t grow up near an ocean. It’s not just that they seldom, or sometimes never, felt the sand between their toes or built dribble castles as children, but they also often missed out on seafood as a normal, typical dinner option. It’s saved for special occasions and restaurant meals. Which is a shame.

At our house, we eat a lot of seafood! Everything from fancy-ish main course recipes like Trout en Croute, Fennel Orange Cod en Papillote and Meyer Lemon Butter Sauce Prawns to appetizers like Mini Party Crab Cakes and Squid with Garlic Chili Oil, to down home favorites like Pan-Fried Fresh Sardines, Ceviche and Spicy Salmon Shrimp Burgers. Oh, and since it's Mardi Gras time, I should mention my Louisiana Barbecued Shrimp and Shrimp Creole! Those are just a drop in the bucket. I could go on but I think you get the point. These piquant shrimp balls are one of my favorites.

Making piquant shrimp balls is super easy! The secret to making balls with no fillers or egg is to use a food processor on half of the shrimp, then stir in the remaining shrimp, roughly chopped. Pan-fry the balls with a little olive oil for a golden exterior and your family and friends will be asking you to double the recipe next time. I promise.

Ingredients - for 2 dozen piquant shrimp balls
Good handful flat leaf parsley leaves and tender stems (pinch off hard stems and discard)
1 teaspoon fine sea salt
1-2 red hot chili peppers
2 medium cloves garlic
1 lb 2oz or 510g peeled, cleaned fresh shrimp
Olive oil for pan frying

For the dipping sauce:
3 tablespoons mayonnaise
1 tablespoon ketchup
1 teaspoon whole grained mustard
1/4 teaspoon ground cayenne
1 small clove garlic, finely minced
1 hot pickled okra, stem end removed, finely minced (sub small cornichons or capers, if desired)

Method
Make the dipping sauce by combining all ingredients. Store covered in the refrigerator until ready to serve.

Cut the peppers and garlic into pieces then process with the parsley and salt until finely minced.


Add in half of the shrimp and process until chopped fairly finely. You are looking for a chunky paste.


Use a sharp knife to cut the rest of the shrimp into four or five pieces, depending on size.


Tip the seasoned mixture out into a mixing bowl. Mix the cut shrimp well with the seasoned chunky shrimp paste.


Cover a plate snugly with cling film (this makes it easier to get the shrimp balls off the plate) and use a tablespoon to divide the mixture into about 24 pieces.

Dampen your hands with water and roll the pieces into balls and place them in a non-stick pan with a drizzle of olive oil.


Cook over a medium high heat with a splatter guard on top. Once the shrimp balls are cooked enough to be firm, turn them over and keep cooking, shaking the pan occasionally, until all sides are golden and the shrimp balls are cooked through. This takes just a few minutes.


Serve hot with toothpicks and the dipping sauce. Sprinkle on a little extra chopped parsley for color, if desired.



Enjoy!

This week my Sunday Supper tastemakers are sharing their favorite easy Mardi Gras recipes. Whether you are hosting or attending a potluck, we’ve got you covered!

Sunday Supper Easy Mardi Gras Recipes

Appetizers

Main Dishes

Sides

Desserts

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat.

To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!

newsletter sign up #SundaySupper


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Monday, November 28, 2016

Shrimp Scampi Muffins #MuffinMonday

Garlicky, spicy and full of shrimp! Savory shrimp scampi muffins are perfect lunch box food. They are great cold or you can rewarm them briefly in a microwave. Or make them in mini muffin pans for a quick and easy appetizer for your holiday party.



First, my apologies for the lack of photos for the steps where we cook the shrimp. The truth is, we had shrimp scampi for dinner on Saturday night so I actually cooked about three times the amounts below, with way more butter.

It was a simple meal with crusty French bread for sopping up all the lovely garlickly sauce and a fresh salad to counterbalance the rich shrimp dish. The treble amount was a deliberate choice because I knew I wanted to make muffins with the leftovers. Savory muffins are my favorites and it has been a couple of months since I made some. Hope you like them too!

Ingredients
For the shrimp:
1 tablespoon butter
2-3 cloves garlic, minced
1 fresh red chili, minced
1/8 cup or 30ml dry white wine
8 large shrimp (After cooking, about 1 cup, chopped roughly or 150g)
Good handful flat leaf parsley, chopped finely
Salt to taste

For the muffins:
3/4 cup or 180ml milk
1/3 cup or 80ml canola or other light oil
1 egg
2 cups or 250g flour
1 tablespoon baking powder
1/2 teaspoon coarsely ground black pepper
1/2 teaspoon salt

Method
Preheat oven to 350°F or 180°C and prepare your 12-cup muffin pan by greasing it or lining it with paper baking cups.

Heat the butter in a heavy bottomed pan and add the garlic and chopped chili. Sauté them gently until the garlic just starts to color and add in the white wine.

Now add the shrimp. Cook for a few minutes, covered, until the shrimp are cooked though. Add the parsley, stir and remove from the heat. Sprinkle with salt to taste. Set aside to cool.

In a small mixing bowl, whisk together your milk, egg and oil.

In a larger bowl, combine flour, baking powder, pepper and salt.

Chop your shrimp in big pieces and mix them into the dry ingredients.



Fold the liquid ingredients into the dry ingredients until just mixed.



Divide the batter between your 12 muffin cups.

Bake in your preheated oven for 20-25 minutes or until light golden brown and toothpick inserted in center comes out clean.



Enjoy!



Check out all the great muffins my Muffin Monday group is sharing today!


#MuffinMonday is a group of muffin loving bakers who get together once a month to bake muffins. You can see all our of lovely muffins by following our Pinterest board.

Updated links for all of our past events and more information about Muffin Monday, can be found on our home page.

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Sunday, November 20, 2016

Brie Cranberry Turkey Quesadillas #SundaySupper

Brie Cranberry Turkey Quesadillas use up the leftover bits of your cheese board, a little of that cranberry sauce and some sliced up turkey to create a whole new dish for the days after Thanksgiving or Christmas.



For many years my in-laws hosted a New Year’s Day recovery open house where they served vast pots of turkey soup made from the donated carcasses of all of their friends’ Christmas turkeys. Isn’t that a brilliant idea? All afternoon their friends would come by for some restorative soup and a drink or two to welcome in the New Year.

My go-to recipe for Thanksgiving and Christmas leftovers is turkey potpie. I make the filling every year from scratch, the recipe always in flux depending on the leftovers. I finally got around to trying to quantify the amounts when a reader requested it a few years back. Check it out here. The filling is super easy and I top it with store-bought puff pastry, which makes the whole thing a doddle, as my British friends would say.

This year I wanted to try something a little bit different and decided on quesadillas which incorporate the typical leftovers from my cheeseboard as well. There always seems to be a wedge of Brie, but you can surely use whatever cheese you've got. I can’t give exact amounts since you’ll make as many as your leftovers will allow but I’ll try to approximate how much I used for each quesadilla.


If you struggle with the leftover blues, make sure to scroll down to see all the great ideas my Sunday Supper friends are sharing this week.

Ingredients per quesadilla
2 fresh flour tortillas – I used mixed grain
4-5 slices Brie
5-6 teaspoons whole cranberry sauce
2-3 slices turkey

Method
Put 2-3 teaspoons of cranberry sauce dotted around on one tortilla. Break the Brie and turkey slices into smaller pieces and arrange them on top of the cranberry sauce.

Finish with a few more spoons of cranberry sauce. Put the other tortilla on top and press down lightly to stick it all together.



Warm the quesadilla on a griddle or a non-stick pan for a few minutes over a medium heat, waiting to turn it to the other side when the Brie has melted a bit and can act as a “glue” to hold the tortillas together.

Carefully turn the quesadilla over and brown on the other side, cooking for just a minute or two more, until the filling is warmed through.

Remove from the griddle and leave to cool for a few minutes before cutting the quesadillas into quarters (or smaller) with a sharp knife or pizza wheel. Serve with extra cranberry sauce if you have enough left over.



Enjoy!

Many thanks to this week's host, Christie of A Kitchen Hoor's Adventures and our event manager, Cricket of Cricket's Confections. We've got nearly 30 outstanding ideas for transforming your holiday leftovers.

Breakfast

Appetizers

Soups

Mains

Sides

Dessert

Sunday Supper MovementJoin the #SundaySupper conversation on Twitter every Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7 p.m. ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

And sign up for our newsletter to get great recipes delivered right to your inbox every Thursday! newsletter sign up #SundaySupper

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Wednesday, September 7, 2016

Spring Onion Pancakes #FoodieExtravaganza

Flakey, light and tasty, these reduced oil spring onion pancakes are a crispy delight, dipped in a spicy, salty sauce.


Pancakes. Growing up this meant one thing. An ever-so-slightly sweet batter cooked to golden perfection on a buttered griddle pan, then slathered with more butter and syrup. Then I learned that if you are in the UK and order pancakes, you’ll get what I would call crepes. These are made with a much thinner batter and are properly eaten with a sprinkling of sugar and a good squeeze of lemon. In our family, my husband is the crepe master and our girls like to eat his special crepes with lemon, sugar AND some chocolate syrup.

I was just about grown up when I met my first Chinese pancake, which really isn’t related, except by shape, to either of the other two. Spring onion pancakes start out as a dough. There are no leavening agents, just some oil between the layers that makes them puff up and gives them their flakey texture.

Typically, spring onion pancakes can be a bit oily. After all, they are supposed to be shallow fried, plus the dough’s been oiled to make it separate into flaky layers. It may not be traditional, but at our house, we like my way better, which is to use a non-stick skillet, and just a little bit of oil to still get the necessary crunch.

Ingredients
For the pancakes:
2 1/3 cups or 290g plain flour
1/4 teaspoon salt
2/3 cup or 156ml lukewarm water
1/4 cup or 60ml canola or other light vegetable oil
1/2 cup or 25g spring onions, minced

For the spicy dipping sauce:
1/3 cup or 80ml light soy sauce
1 tablespoon soy sauce
2 tablespoon kecap manis or sweet dark soy sauce
2 teaspoons rice vinegar
1 tablespoon finely chopped green onions or chives
1 teaspoon sesame oil
1 small red chili pepper, sliced

Method
Sift your flour into a large bowl, along with the salt. Make a well in the center and add in your lukewarm water.



Start on the inside of the well and gradually mix the flour into the water until it is all absorbed.


It looks quite dry but turn it out onto a clean work surface and knead it all together until you have a smooth stretchy dough.



Put the dough ball back into the bowl and pour over the 1/4 cup or 60ml of oil. Turn the ball to coat and cover the bowl with cling film. Leave to rest for one hour.



While the dough rests, make the dipping sauce by whisking all of the ingredients together in a small bowl.

When the hour is up, remove the dough ball from the oil and set the bowl aside. We are going to use that oil to cook the pancakes, so don’t toss it out.

Divide the dough into 10 equal pieces, cutting them with a sharp knife, then using your hands to rub the oil around each piece.

Use a rolling pin to roll each piece out into a circle of 6 in or 15cm. Sprinkle on the chopped green onions.



Roll the circle into a tube.

Starting at one end, roll the tube up into a spiral, tucking the end of the tube under. Press down on the spiral with the palm of your hand to secure the end.



Now use the rolling pin to roll the spiral into a circle of 6 in or 15cm. Set each aside on a lined baking sheet. Repeat till all of the pancakes are rolled out.


To cook the pancakes, heat a non-stick skillet or griddle over a medium heat and use your spatula to drip just a little of the oil from the dough resting bowl into the pan.
Cook each pancake for a couple of minutes on one side, watching carefully as it puffs up and gets golden spots on the underside.



Flip the pancakes and cook on the other side for another minute or two, until they puff again and have brown spots on that side. Keep the pancakes warm as you repeat the process until all of them are cooked.


Purists say you have to tear the pancakes and dip small bites into the sauce because cutting them flattens the flakiness. I’ve been served them whole or cut in many Chinese restaurants though, so do what makes you happy.

Do serve the spring onion pancakes warm, with the dipping sauce.



Enjoy!

Are you a lover of pancakes? Then this month’s Foodie Extravaganza event is going to be your favorite! We’ve got all sorts of pancakes, both sweet and savory for you. Many thanks to Caroline of Caroline’s Cooking for hosting this month!

Foodie Extravaganza celebrates obscure food holidays or shares recipes with the same ingredient or theme every month.

Posting day is always the first Wednesday of each month. If you are a blogger and would like to join our group and blog along with us, come join our Facebook group Foodie Extravaganza. We would love to have you!

If you're a reader looking for delicious recipes, check out our Foodie Extravaganza Pinterest Board! Looking for our previous parties? Check them out here.

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Sunday, September 4, 2016

Bacon-wrapped Shrimp Jalapeño Poppers #SundaySupper

Bacon-wrapped Shrimp Jalapeño Poppers are made with four of my favorite things: spicy jalapeños, sharp cheese, pan-fried shrimp and bacon. They are super easy to put together and bake up crispy in the oven. Make them ahead of time and bake when you are ready to serve.



My grocery stores here in Dubai are hit or miss when it comes to some ingredients. All year-round we can find the little red chili peppers that are often used in Asian cooking but habaneros and jalapeños turn up less frequently. I’ve learned over the last almost four years of living here to take advantage, and quickly, when I see those two.

I make my own habanero sauce that we eat on just about everything so I buy the peppers, remove the stems and wash them immediately. Then I freeze them in a Ziploc bag until I am ready to make sauce. Making habanero sauce requires weather cool enough to open the windows and doors to let some fresh air in and that won’t happen here until a little later in the year.

When decent-sized jalapeños appear, I make poppers. Traditional jalapeño poppers are filled with cheese, breaded and deep-fried but for many years, I’ve been either breading and baking mine, or wrapping them in bacon and baking them. Either way makes a fabulous, delicious jalapeño popper.

I’ve been on kind of a shrimp kick lately, with last week’s bacon-wrapped spicy baked shrimp and spicy salmon shrimp burgers on this blog and, even today, make sure you check out my Cucumber Shrimp Cups on the Sunday Supper Movement website. They are pretty and tasty!

When there were jalapeños in my local grocery store and Sunday Supper announced a football food theme, I knew what I had to do! Add shrimp to my bacon-wrapped jalapeño poppers as well. Best decision ever! If you are gearing up for football season, you'll want to make these and possibly everything else on the list below. Let the games begin!

Ingredients
24 medium shrimp, peeled and cleaned
1 tablespoon olive oil
Salt
Freshly ground black pepper
3 1/2 oz or 100g cream cheese, softened
3 1/2 oz or 100g extra sharp cheddar, grated
2 cloves garlic, garlic pressed or very finely minced
12 fresh jalapeños
12 slices streaky bacon

Method
Preheat your oven to 425°F or 218°C.

Heat a skillet and drizzle in the olive oil. Quickly cook the shrimp for a few minutes, sprinkling them with a little salt and freshly ground black pepper. Remove from the heat and set aside to cool.



Cut jalapeños in half lengthwise. I like to cut carefully through the stem as well so each half still looks like it has a stem.



Use a spoon to scoop out the seeds and membranes. If you don’t like things too spicy, you can discard these. I like to add them to the cheese filling.



Mix together the cream cheese, cheddar, garlic and salt. Chop the membranes of the jalapeños and add them in along with the seeds, if desired. Give the whole bowl a few good grinds of black pepper and mix again.



Fill the jalapeño halves with the cheese mixture. Top them with a shrimp each. Cut the bacon slices in two and wrap one around each shrimp topped jalapeño popper.  Secure the bacon with a toothpick.




Set them in a baking pan.



Bake for 20 minutes in your preheated oven or until bacon is crispy and cheese is turning golden as well.



Enjoy!




Many thanks to our host today, Coleen of The Redhead Baker and our event manager, Shelby of Grumpy's Honeybunch. How I wish I could get together with all my Sunday Supper friends to watch football. Who am I kidding? I really just want to eat all these fabulous dishes!


Appetizers
Main Dishes
Side Dishes
Desserts
Sunday Supper MovementJoin the #SundaySupper conversation on Twitter on Sunday! We tweet throughout the day and share recipes from all over the world. Our weekly chat starts at 7:00 pm ET. Follow the #SundaySupper hashtag and remember to include it in your tweets to join in the chat. To get more great Sunday Supper Recipes, visit our website or check out our Pinterest board.

Would you like to join the Sunday Supper Movement? It’s easy. You can sign up by clicking here: Sunday Supper Movement.

 And don't forget to sign up for our newsletter to get great recipes delivered right to your inbox every Thursday!
newsletter sign up #SundaySupper


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