appetizers & hors d’oeuvres ham, sliced olive oilmstevens/fw_cookbooks/2-appetiz… · ·...

APPETIZERS & HORS D’OEUVRES

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ASPARAGUS ROLLUPS

Chris Marksberry nominated this quick and easy recipe from one of our most prolifi c contributors, Terry Pogue. “She just happened to post when I had just bought fresh asparagus,” Chris writes. Terry also uses the recipe for a light lunch.

Prepare two rolls per person

Asparagus, blanchedHam, slicedOlive oilParmesan cheese, grated

Wrap blanched asparagus with sliced ham. Drizzle with good-quality olive oil and sprinkle with grated Parmesan cheese. Bake for 10 to 12 minutes at 350°F.

Note: Tester Susan Schoneweis writes: “An easier, faster version for when you don’t need them to look nice: Just lay the asparagus on the ham slice(s), drizzle with a bit of olive oil, sprinkle with garlic powder and black pepper, and top with a slice of provolone. Bake until the cheese is lightly toasted.”

When reheating crispy fried foods—egg rolls, wiener schnitzel, and the like—cover a cookie sheet with aluminum foil (shiny side up) and

place a rack on top of the cookie sheet. Place the food to be reheated on the rack and heat at 350°F-375°F until food is hot, bubbling, and crisp. —Marilyn Watson


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HOT BROCCOLI DIP AND PITA CHIPS

Writes recipe poster Pat Belanger: “This Pampered Chef appetizer recipe is requested by many people every time I make it.”

Yield: About 4 cups dip

2 cups chopped fresh broccoli florets (about 12 ounces)4 tablespoons chopped onion4 tablespoons chopped red bell pepper2 ounces Parmesan cheese (about 1⁄2 cup, grated)2 garlic cloves, peeled and pressed2 cups shredded Cheddar cheese (about 8 ounces)1 cup fat-free sour cream1 cup fat-free mayonnaise1⁄4 teaspoon ground black pepperPita bread

Preheat oven to 375°F. Chop broccoli, onion, and bell pepper using food chopper. Place in large deep bowl.

Grate fresh Parmesan cheese and add 4 tablespoons (about half) to vegetables. Add remaining ingredients (except pita); mix well. Spoon into 6-cup baking dish.

Bake 20-25 minutes or until heated through (can also microwave on high for about 13 minutes). Sprinkle re-maining Parmesan cheese and serve surrounded by pita chips.

To make pita chips, preheat oven to 400°F. Cut pita bread in half using a pizza cutter. Slice bread open and cut each half into 8 triangles. Place on a flat baking stone, bake 8-10 minutes or until lightly browned and crisp.


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STUFFED MUSHROOM CAPS

FoodWine contributor Pat Belanger says: “This recipe was originally submitted by an old high school chum, Edwinna Rawlings, to a local hospital cookbook. I have been making it for my family for years, and it’s probably one of my most requested appetizers.”

Serves 12

24 large mushrooms3 tablespoons salad oil1 small onion, finely chopped1⁄2 teaspoon salt1⁄2 cup fresh bread crumbs1 egg, slightly beaten1⁄2 cup freshly grated Parmesan cheeseSoftened butter

Wash or peel mushrooms, then dry. Break off stems and chop finely. Set caps aside.

Heat oil in skillet, add chopped mushroom stems and onion. Sauté for about 5 minutes. Remove from heat, add salt and bread crumbs. Then mix in egg and cheese.

Butter the inside of the mushroom caps and fill with the mushroom-onion-cheese mixture. Place on cookie sheet or baking stone. Bake 20 minutes at 375°F.


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POPCORN PLUS

Makes about 10 cups

1⁄2 cup unpopped popcorn2 tablespoons mayonnaise1 clove garlic (or more to taste), minced2 tablespoons butterSalt to taste

Melt butter and mayonnaise, add garlic. Toss with popped corn, season with salt. Can add grated cheese.

ROASTED RED PEPPER DIP

Tracey Meyer adapted this recipe from Bon Appetit and posted it back in December 1993.

Yield: About 2 cups

7-ounce jar roasted red peppers, drained2⁄3 cup bread crumbs1⁄3 cup walnuts, toasted2 to 4 cloves garlic1⁄2 teaspoon red pepper flakes1 teaspoon cumin3⁄4 cup olive oil (see note)

Combine all in a food processor, preferably a day before serving. Serve with mini pitas or crackers.

Note: Tracey puts ingredients into the food processor, and then pours in enough oil (about 1⁄4 cup) to make a nicely textured dip/spread. Tester Matthew Hill used home-made roasted peppers, and says the recipe also works well as a pasta sauce.


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SPINACH SQUARES

Jennifer Kosko submitted this recipe. “These also freeze well,” she writes.

Yield: 24 squares

4 tablespoons butter3 eggs1 cup flour1 cup milk1 teaspoon salt1 teaspoon baking powder1 pound grated Cheddar cheese2 10-ounce packages frozen spinach, thawed and drained well1 tablespoon chopped onionSeasoned salt (optional)

Preheat oven to 350°F. Melt butter in 9-by-13-inch bak-ing dish in oven. Remove dish.

Beat eggs, then add flour, milk, salt, and baking pow-der. Mix well. Add cheese, spinach, and onion; mix well. Spoon into dish and smooth out to a level depth. Sprin-kle with seasoned salt, if desired. Bake for 35 minutes. Cool and cut into squares.


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BARBECUED MARINATED BRIE

“I’ve made this many times,” writes Maggie Johnson. “It is always well-received. A little different from the usual puff pastry-wrapped Brie.”

Serves about 8

1 tablespoon lemon juice1 tablespoon vegetable oil1⁄2 cup finely chopped red pepper (or 1⁄4 cup green and 1⁄4 cup red pepper)1 tablespoon finely chopped parsley1 clove garlic, minced1 teaspoon Dijon mustard1⁄4 teaspoon black pepper8-ounce wheel of Brie or CamembertCrackers or French bread

Combine all ingredients except cheese and bread or crackers. Mix well.

Place cheese wheel in a shallow glass bowl and poke full of holes with a fork. Pour marinade over cheese. Cover and let sit in refrigerator at least 2 hours, or over-night.

Heat grill to medium (about 350°F). Place a piece of foil on the grill and poke holes in foil with a skewer. Place cheese on foil.

Heat just until cheese starts to bulge around the edges and centre is soft, about 15 minutes. Serve warm with crackers or French bread.


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BLUE CHEESE CRISPS

“This is one that [fomer list member] Patrick Gerding posted quite a few years ago,” writes recipe nominator Jennifer Kosco. “I’ve made it a bunch of times, and it’s always a hit at any gathering.”

Makes 6 dozen

8 ounces blue cheese, crumbled1⁄2 cup butter, softened11⁄3 cups flour1⁄3 cup poppy seeds1⁄4 teaspoon cayenne

With an electric mixer at medium speed, beat cheese and butter until creamy. Add flour, poppy seeds, and pepper; beat until blended.

Chill dough for about an hour. Divide in half; shape each portion into a 9-inch log. Cover and chill until firm, a couple of hours or so.

Cut each log into quarter-inch slices, and place on ungreased baking sheets. Bake at 350°F for 13 to 15 minutes, or until golden. Transfer to wire racks to cool completely.


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GOAT CHEESE TORTA

“This delectable cheese torta was one of the first recipes I found on the Internet,” says Terry Pogue, who originally posted this recipe to the list back in 1996. “I’ve used it a lot at cocktail parties and it never fails to win compli-ments. Since it needs to be made ahead of time, it’s ideal for a cocktail buffet. And the easy availability of ready-made pestos these days allows the busy person to turn out beautiful and delicious hors d’oeuvres without taking a lot of time and trouble.”

Serves 8-12

6 ounces goat cheese4 ounces cream cheese8 cloves garlic, minced1⁄2 cup pesto sauce1⁄2 cup chopped oil-packed sun-dried tomatoes

Mix goat cheese and cream cheese, add the garlic. Taste, and add salt and black pepper if desired.

Line a small 2- to 3-cup glass bowl with plastic wrap. Put about one third of the goat cheese mixture into the bowl. Top this with the pesto, then layer on another third of the goat cheese mixture, the sun-dried tomatoes, and finally the rest of the cheese.

Put plastic wrap over the top and refrigerate for at least 2 hours and up to four days. To serve, invert bowl on a serving dish. Carefully remove the plastic wrap and decorate with herbs. Serve with baguettes.


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CHICKEN AND JALAPENO QUESADILLAS

Serves 2

4 9-inch-diameter (burrito size) jalapeno- or other chili-flavored flour tortillasVegetable oil11⁄2 cups (packed) shredded Mexican-blend cheeses11⁄2 cups (packed) shredded Mexican-seasoned or other roasted chicken1⁄4 cup chopped fresh cilantro

Preheat oven to 375°F. Brush 2 tortillas with oil. Place tortillas, oil side down, on baking sheet. Sprinkle each with a quarter of the cheese, half of the chicken, half of the cilantro, and another quarter of the cheese, leaving a 3⁄4-inch border. Top each with another tortilla, pressing to adhere; brush top with oil.

Bake quesadillas until filling is heated through and edges begin to crisp, about 10 minutes. Using large metal spatula, turn each over and bake until bottom is crisp, about 5 minutes.

Transfer quesadillas to plates. Cut into wedges and serve.


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CHICKEN TORTILLA SPIRALS

Yield: 24-30 slices

8 ounces cream cheese, at room temperature1 clove garlic, minced3 scallions, chopped finely1 4-ounce can green chiles, chopped and drained8 sun-dried tomatoes, thinly slivered6 ounces Monterey Jack cheese, shredded2 chicken breast halves, cooked and diced3 tablespoons chopped fresh cilantro2 teaspoons chili powderCayenne pepper to taste8 to 10 large (10-inch) flour tortillas

Beat the cream cheese until smooth. Beat in all remain-ing ingredients except tortillas. (If you prefer a smoother filling, use a food processor, but add the chicken last so it isn’t too finely diced.)

Spread one tortilla with a generous two tablespoons of the mixture. Top with a second tortilla and spread two more tablespoons of the mixture. Roll up the two tortillas tightly in jelly roll fashion. Wrap in plastic wrap. Repeat the process with the remaining tortillas and mixture. Re-frigerate at least two hours and up to one week.

When ready to serve, preheat oven to 400°F. Cut each tortilla roll into 1⁄2-inch slices and place cut sides up on a nonstick cookie sheet. (Don’t put them on foil—they stick!) Brush the top of each with a little oil from the sun-dried tomatoes (or use olive oil). Bake in the oven until lightly browned, about 12 to 15 minutes.


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HOLY GUACAMOLE

Mark Stevens, who posted this recipe, recommends serving this alongside a good salsa. He strongly recom-mends using “small, bumpy” California (Haas) avocados: “The smooth Florida avocados have no flavor.” And, he notes, “spices are to be added to your taste. You may vary them by adding a little at a time and tasting. Re-member, if you need more spice it can be added, but if you add too much, you can’t take it back out!”

Makes 3 to 4 cups

4 soft, ripe avocados1 medium onion1 red bell pepperJuice of 2 limes1 to 3 jalapenos (to taste), finely minced1 teaspoon black pepper1⁄2 to 1 teaspoon ground cumin1 teaspoon chile powder1 cup prepared salsa (choose your degree of heat)

Cut avocados in half lengthwise and split apart. Remove pit and scoop pulp into a mixing bowl. Using a glass jar or a ladle, mash the pulp until it is still slightly lumpy, but can be mixed with a spoon.

Peel and dice onion and add to avocado. Core and re-move seeds from red pepper, dice, and add to bowl.

Add lime juice, jalapenos and spices to bowl. Mix all ingredients thoroughly. Serve with tortilla chips.


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MEXICAN WHITE CHEESE DIP

“I found this doing a Web search,” writes recipe poster Chris Marksberry. “I was trying to find the late Ninfa Laurenzo’s recipe, which was wonderful. She did have a cookbook (it may be out of print by now) with most of her recipes. There was a white cheese dip that she served in her restaurants when she was still in control that was fantastic. You put the dip in a flour tortilla and wrap it up. Yum!” [Editor’s note: Ninfa Laurenzo was a prominent Houston restauranteur.]

1 cup finely shredded cheese (Monterey Jack, Asadero, or Chihuahua)4 ounces chopped green chiles1⁄4 cup half-and-half2 tablespoons finely chopped onion2 teaspoons ground cumin1⁄2 teaspoon salt1 serrano pepper, chopped fine (optional)1 tablespoon finely chopped fresh cilantro (optional)

Put all ingredients in a double boiler and heat on medi-um. Cook until melted and well blended, stirring occa-sionally.

Serve with fresh tostadas or hot flour tortillas.


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SPICY MEXICAN CHEESECAKE

Serves 12

16 ounces cream cheese2 cups shredded Cheddar cheese2 cups sour cream1 11⁄4-ounce package taco seasoning3 eggs1 4-ounce can chopped green chiles, drained1⁄2 cup salsaChopped avocado and/or chopped tomatoCorn chips

Beat together until fluffy the cream and cheddar chees-es. Beat in one cup of the sour cream, and the taco seasoning. Beat in the eggs, one at a time. Fold in the drained chopped chiles.

Turn mixture into 9-inch springform pan. Place on cookie sheet. Bake at 350°F for 35-40 minutes until almost set. Cool on wire rack for 10 minutes.

Mix together the remaining cup of sour cream and the salsa. Spread over cheese mixture. Return to oven for 5 minutes. Cool on rack. Refrigerate at least 3 hours in pan.

To serve, remove from pan and garnish with chopped avocado and/or chopped tomatoes. Serve with corn chips.


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CHICKEN, BASIL, AND CASHEW PATÉ

E. J. Giese submitted this recipe from Bon Appetit’s RSVP section. “It comes from Folie Douce, a nice little restaurant in the Northern California city of Arcata,” she writes.

Makes about 2 cups

3 tablespoons butter2 medium skinless boneless chicken breast halves (about 10 ounces total)1 tablespoon chopped garlic1⁄3 cup (about 2 ounces) lightly salted roasted cashews1⁄3 cup mayonnaise1⁄2 cup finely chopped onion1⁄4 cup grated Asiago cheese1⁄2 teaspoon hot pepper sauce (such as Tabasco)1⁄4 cup chopped fresh basil

Cut chicken into 1⁄2-inch pieces, sprinkle with salt and pepper. Melt butter in heavy large skillet over medium-high heat. Add chicken and garlic to skillet and sauté until chicken is cooked through, about 3 minutes. Don’t overcook or the paté will be dry.

Stir in cashews. Remove from heat and let cool.

Transfer mixture to processor. Add mayonnaise, onion, cheese and hot pepper sauce; process until smooth. Add chopped basil; process until just blended. Transfer to small bowl. Cover with plastic wrap and chill at least 2 hours or overnight. Serve with toasted baguette slices, tomatoes and sweet gherkin pickles. Can be made up to two days in advance.


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PORTOBELLO PIZZAS

Blake Olson created this recipe and posted it to the list. “It is a real crowd pleaser and quite easy,” he says.

Makes 1 pizza per mushroom

Portobello capsAssorted cheeses, shreddedBaconPesto (classic type)Poblano chiles, cut into strips

Remove the stems from the mushrooms and reserve to make duxelles (finely chopped mushrooms and shallots cooked in butter). Brush the caps with good-quality ex-tra-virgin olive oil and bake for about 7 minutes at 400°F to dry out slightly.

Sauté the bacon for about 2 minutes and then add the poblanos. Continue cooking together until the bacon is cooked to taste.

Sprinkle the gill side of the mushroom cap with the cheese or cheeses and sprinkle the bacon around. Top with a few strips of poblano and quite a bit of pesto. Broil till the cheese bubbles.

Use duxelles to do approximately the same thing in ramekins.

Note: Marinating the mushrooms in light balsamic vin-egar beforehand may enhance the flavor. Tester Susan Schoneweis suggests trying other favorite pizza top-pings.


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CHIPPED BEEF AND ARTICHOKE PARTY PIZZAS

“Tried this at a taste-testing party,” writes tester John Blizzard. “Everybody wanted the recipe!”

Yield: 4 dozen appetizer servings

1 11-ounce package frozen creamed chipped beef1⁄4 cup mayonnaise1 14-ounce can artichoke hearts, drained and coarsely chopped1 8-ounce package Italian-blend shredded cheese1 medium red bell pepper, diced2⁄3 cup sliced green onions1⁄4 teaspoon dried crushed red pepper2 tablespoons cornmeal2 10-ounce packages refrigerated pizza crust

Thaw creamed chipped beef in microwave at medium (50% power) for 6 to 7 minutes.

Combine chipped beef and next six ingredients.

Sprinkle two lightly greased baking sheets evenly with cornmeal. Unroll one package pizza dough onto each sheet, and spread dough evenly with chipped beef mix-ture, leaving a 1⁄2-inch border around sides.

Bake at 425°F for 12 to 15 minutes. Cut into squares, and serve immediately.


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CRAB AND CREAM CHEESE DIP

Recipe nominator Terry Pogue suggests trying this on toasted brioche diamonds.

Makes 3 cups

1 pound crabmeat, picked free of shell8 ounces cream cheese, in large dice1 teaspoon hot sauce (or to taste)2 teaspoons Worcestershire sauce1 teaspoon prepared horseradish (or to taste)2 tablespoons Creole mustard or other coarse mustard1 bunch green onions, thinly slicedKosher salt and freshly ground pepper to taste

Place half the crabmeat in food processor. Add one third of the cream cheese, the hot sauce, Worcestershire, horseradish, mustard, two thirds of the green onions, salt, and pepper. Purée for about 15 seconds.

Scrape the sides and bottom of the bowl with a rub-ber spatula, add half the remaining cream cheese, and purée until well blended, about 15 seconds. Stop and scrape the bowl again, add the remaining cream cheese, and process until well incorporated. Adjust seasoning.

Fold in remaining onions and crabmeat and serve as a dip. Or, to make canapes, reserve remaining crabmeat, place purée in a pastry bag, and pipe it onto crackers or toast points. Season reserved crabmeat, and use it to garnish canapés, along with the remaining green onions.

Note: The original recipe used Crystal Hot Sauce and Zatarain’s Creole Mustard, available at stores carrying Cajun foods.


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BUFFY’S SALMON ROLL-UPS

“People love smoked salmon, and this easy recipe makes a great addition to your cocktail party hors d’oeuvres,” writes recipe tester Terry Pogue. “The Salmon Roll-Ups are really attractive, they’re easy to assemble, and can be prepared ahead of time. Another advantage is that they’re easy to eat without uten-sils—your guests can manage nicely with just a cocktail napkin. The only downside is that they tend to disappear pretty fast!”

Serves 8

Flour tortillas1 package soft cream cheese1 cup scallions, chopped3 tablespoons capers1⁄4 cup minced dill1 8-ounce package thinly sliced smoked Scottish salmon

Spread flour tortillas with roughly 1⁄8 inch of soft cream cheese. Sprinkle with chopped scallions, capers, and minced dill. Cover completely with the thinly sliced smoked salmon.

Roll up the tortillas. Wrap in plastic and chill several hours. Remove plastic and cut roll-ups on the diagonal into half-inch thick slices. Arrange on a platter with Italian parsley or other garnish.


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PIQUANT SALMON ROLLS

Recipe poster Mark Stevens credits this to a Food TV Network special called “Eat the Heat!” Note the options for spice addicts!

Yield: About 20 salmon rolls

8 ounces cream cheese1⁄4 cup chopped walnuts or pecans1⁄4 cup chopped green onion1⁄2 teaspoon ground coriander1⁄2 teaspoon cayenne1 stalk celery, chopped2 teaspoons lemon juice8 ounces smoked salmon, thinly sliced into 3⁄4- by 2-inch piecesThinly sliced cucumberFreshly ground pepperCrackers (Wheatsworth or others)Fresh dill sprigsHot sauce (optional)Habanero powder (optional)Fresh habanero slices (optional)

In a bowl, soften cream cheese and stir in chives, green onion, walnuts, and celery. Add lemon juice and spices and mix well.

Spread mixture on salmon slices and season with pep-per, roll up neatly. Place a cucumber slice on each crack-er, and top with a sprig of dill and a salmon roll. Drizzle with additional lemon juice and garnish with chives if desired. May be prepared several hours in advance, and assembled just before serving to prevent crackers from getting soggy.


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Note: A couple of drops of habanero sauce on top of the cucumber during assembly adds heat. The sauce Mark uses has cloves and honey, which seem to complement the flavor of the salmon. For Chilehead sensibilities, Mark also adds dried powdered Red Savina Habanero flakes as well as a slice of fresh habanero to the filling of each roll.

SMOKED SALMON CREAM CHEESE BALLS

Serves 12-24

2 8-ounce packages of cream cheese, softened8 ounces smoked salmon, finely chopped3 green onions, finely chopped1⁄4 cup sour cream1 teaspoon Worcestershire sauce1⁄2 teaspoon prepared horseradish1⁄4 teaspoon garlic powder1⁄4 teaspoon pepper3⁄4 cup finely chopped walnuts1⁄4 cup fresh parsley

Combine first 8 ingredients in medium bowl; stir well. Cover and chill at least one hour.

Shape salmon-cream cheese mixture into 3 balls. Com-bine chopped walnuts and chopped parsley; roll balls in mixture. Cover and chill at least 4 hours. Serve with assorted crackers.


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ULF WESTBLOM’S GRAVLAX(SWEDISH CURED SALMON)

Former FoodWine member Ulf Westblom says: “This old Swedish recipe for cured salmon is originally my grand-father’s. He lived in Lapland and spent most of his days fishing in the icy rivers or mountain lakes. He taught my mother how to cure salmon, and she taught me.”

Yield: Plenty for a buffet party

6 tablespoons pickling salt (no iodine)5 tablespoons sugar1⁄4 cup crushed white peppercorns2-3 large bunches fresh baby dill (do not use dried)1 whole midsection of salmon, frozen and thawed

Gravlax sauce:1⁄2 cup slightly sweet mustard2 tablespoons sugar2 tablespoons vinegar1⁄2 cup oil1⁄8 cup water1⁄2 cup finely chopped fresh baby dill

Buy frozen salmon and thaw it. For this recipe frozen salmon is acually superior to fresh. I ask the store to cut out the midportion (usually a piece about 6 to 8 inches long where the salmon is the largest) while it is still fro-zen. Thaw it in room temperature or under running water. (Don’t use a microwave.)

When the salmon is almost thawed (when it is still icy cold but soft enough to remove bones), cut the piece along the back to make two, identical halves. Remove the fin and the bone in the middle. This is somewhat tricky. It is important to keep the two halves as intact as


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possible after deboning. If they break up into fragments you will not get nice slices when you serve it. If some of the long bones still stick to the sides of the salmon, pull them out carefully with tweezers. DO NOT remove the skin until you slice the salmon for serving.

Mix salt and sugar. Sprinkle two-thirds of the mixture over the meat side of both fillets. Scatter the crushed peppercorns on top of the salt-sugar layer. On top of the peppercorns lay all of the fresh baby dill. Use the dill generously: If you can still see the peppercorns between the branches of dill, you have not used enough.

Put the two fillets together by turning one of them 180 degrees. They should both have skin sides out, with dill and spices trapped between the halves. Place the stacked fillets in a large plastic bag. Sprinkle the remain-ing salt/sugar mixture over the skin sides of the salmon. Tightly seal the plastic bag to leave minimal air inside.

The juices that the salt and sugar will pull from the salmon are essential for curing and cannot be lost or discarded. To avoid leakage, place the plastic bag into a second bag and close it just as tightly as the first one.

Put the salmon on a plate in the refrigerator. After 24 hours you will see a layer of juices about 1⁄2- to 3⁄4-inch deep through the plastic. Turn the salmon over to make sure the top fillet gets a chance to be bathed in these juices. Continue turning the salmon over every 24 hours for four days.

After 4 days the salmon will be ready to serve. Open the bag, making sure to keep the juices. You’ll place any leftover salmon into a new plastic bag and cover it with those juices. They will keep the refrigerated gravlax from drying out.


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To make the sauce, mix mustard, sugar and vinegar until smooth. Slowly drip in the oil while stirring to keep the sauce smooth. (Use corn oil or another oil that’s moder-ate in fl avor, as opposed to olive oil.) After all the oil is mixed into the sauce, add the dill and water. The water prevents the sauce from thickening too much.

Slice the gravlax and serve with gravlax sauce. When you slice it you will realize why you kept the skin. It holds the salmon in place, making it easier to slice neatly. As you cut towards the skin, just angle the knife a little bit and the slice will come off nicely without any skin stick-ing to it.

Note: Tester Matthew Hill says fresh salmon works as well as frozen; freezing simply makes it easier to bone. A large center-cut fi llet cut in half with the orientation of the halves reversed works well.

I buy anchovies in the small jars and keep them in the house as a regular pantry item. One of the best uses: Cut jarred or fresh roasted red or yel-

low bell peppers into bite-size pieces, preserving the juices. Add anchovies and a little bit of their packing oil. Let stand: Through some strange and wonderful alchemy, the anchovy fl avor mellows and softens, the bell peppers take on a bit more depth, and the fl avors all meld together into a great yum. Eat as an hors d’oeuvres on crackers or slices of crusty Italian bread. Use some in a grilled cheese sandwich, or a que-sadilla. Add to a great, gloppy hero sandwich. Toss some with a short pasta, like penne. Make a hearty pasta sauce by adding a can of tuna (packed in olive oil, drained) and fresh arugula leaves. Or simply eat peppers and anchovies right out of the container for a midnight munchie.—Karen Brack


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SALMON-STUFFED NEW POTATOES

“This came from our Central Market online newsletter,” writes recipe poster Lyn Belisle of San Antonio, Texas.

Serves 6

12 small red potatoes1⁄3 pound smoked salmon, finely minced2 tablespoons finely minced red onion1 tablespoon finely minced chives1 tablespoon lemon juice1 teaspoon finely chopped lemon zest1⁄4 cup creme fraiche or sour creamDill sprigs for garnish

Place potatoes in a large saucepan. Cover with cold wa-ter; bring to a boil over high heat. Reduce heat; simmer approximately 10-15 minutes until tender but not soft. Drain and run under cold water to stop cooking. Allow to cool (potatoes may be prepared up to 24 hours ahead).

In a medium glass bowl, combine remaining ingredients (except dill). Mix well, cover, and set aside.

Slice cooled potatoes in half, lengthwise. With a melon baller, scoop out a small “well” in each. Remove a thin slice from the bottom of each half, so they will sit flat on the platter. Fill each with a small amount of salmon mix-ture. Place on platter; top with a dollop of creme fraiche and a small sprig of dill. Serve at room temperature.

Note: For variety, potato shells may be deep fried, or 1⁄4-inch slices may be used (steamed or fried) instead of shells. Also, 1⁄2-inch slices of cucumber may be scooped out and used instead of potato shells. Caviar may be used in place of dill for garnish.


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SHRIMP-GRUYÈRE CHEESECAKE

Sandra Beatie contributed this recipe, credited to the Bubba Gump Shirmp Co. Cookbook.

Serves 12 or more

11⁄4 cups crushed round buttery crackers1⁄4 cup melted butter11⁄2 pounds unpeeled medium-sized fresh shrimp1⁄3 cup minced green pepper1⁄3 cup minced sweet red pepper1⁄4 cup minced onion1 large clove garlic, minced3 tablespoons melted butter2 8-ounce packages cream cheese, softened1⁄2 cup mayonnaise4 large eggs1⁄3 cup milk11⁄4 cups (5 ounces) shredded Gruyère or Swiss cheese1 teaspoon ground white pepper

Combine cracker crumbs and 1⁄4 cup melted butter; press mixture evenly onto bottom of a 10-inch springform pan.

Peel, devein, and chop shrimp. Melt the 3 tablespoons of butter in a large skillet, turn heat to medium-high, and add shrimp, green pepper, red pepper, onion, and garlic. Stir constantly for 4 to 5 minutes or until shrimp are done and veggies are tender. Drain well and set aside.

Beat cream cheese and mayonnaise at high speed until creamy; add eggs, one at a time, beating after each ad-dition. Gradually add milk, beating well at low speed until just blended. Stir in shrimp mixture, Gruyère cheese and white pepper.


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Pour mixture into springform pan. Bake at 300°F for 80 minutes or until set. Turn oven off and let cheesecake sit in the oven for 1 hour.

Cool completely on a wire rack; cover, and chill for at least 4 hours (8 hours is best if you have the time). Top with strips of roasted red pepper and some whole shrimp. Can be served with a tomato and fresh grated horseradish sauce.

Note: Sandra uses frozen shrimp and sautés the shells to put extra fl avor in the skillet before cooking the veg-gies and shrimp. She adds a seeded jalapeno pepper. She has also used 18% cream instead of milk and smoked Gruyère.

For perfect, fl avorful deviled eggs, put old eggs (fresh ones don’t peel well) in a saucepan, cover with cold water, bring to a roiling boil

and remove from the heat. Cover and let rest for 15 minutes. Then peel under cold running water. Halve; scoop out the yolks, mash with a fork, and add may-onnaise, a little vinegar, a lot of dijon mustard, salt and white pepper, and as much horseradish or wasabi as your tastebuds allow. Be creative with toppings: When I’m alone—just me and my deviled egg —I add ancho-vies.—Gretl Yeager Collins


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XUAN’S VIETNAMESE EGG ROLLS

Contributor Mark Stevens writes: “Xuan is a Vietnamese girl who works in my office.”

Serves 8-12

1 pound lean ground pork1⁄2 pound cleaned shelled shrimp, cut into small pieces1⁄4 pound shredded cabbage1⁄2 teaspoon salt1⁄4 teaspoon ground pepper1 teaspoon sugar1 medium onion, finely diced1 package egg roll wrappersOil for deep-frying

Combine first 7 ingredients; let sit for about 10 minutes.

To assemble an eggroll, lay a wrapper on counter diagonally, and place a couple tablespoons of the filling across the lower center of the wrapper. Begin rolling up the eggroll from the corner of the wrapper closest to you. When it is halfway rolled up, fold in the outer corners, and continue rolling so that they are tucked inside.

Put oil in a saucepan or deep-fryer. Deep-fry the finished eggrolls in low to medium heat for about 15 minutes or until golden brown. Make sure the oil is not too hot or the wrapper will overcook before the filling is cooked. Serve immediately.

Note: For a different flavor, substitute 21⁄2 cups of juli-enned jicama root for the cabbage. Jicama can be found at many large supermarkets and ethnic food stores.

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