ColdApp – Page 3 – Rosemary and the Goat

Smoked Salmon with Boursin

https://gungrove.com/mvnwo2y What a delicious appetizer and they are so cute.

https://www.chat-quiberon.com/2024/01/18/n9g9f1g Either you are one of those people who like smoked salmon or you say no thank you.

https://mmopage.com/news/7hg0zpd I think smoked salmon is something you acquire a taste for; after you have prepared salmon just about every other way possible and are ready to venture out and try something new. I’m not sure when I had my first smoked salmon but I probably didn’t like it immediately and then I tried it again in a Smoked Salmon Martin Spread and loved it.

https://sieterevueltas.net/q0wdhkzkt There’s a lot you can do with that little package of smoked salmon that is pre-sliced and ready to use. You could crumble it and put it in an omelette, top deviled eggs with a sliver, put it in some sushi, try it in a quiche, throw it into a hot bowl of pasta along with some lemon and capers and a little butter and of course put it on top of a bagel with cream cheese and capers and some finely chopped red onion.

If you don’t want to make the boursin from scratch, you can buy it in a container in the dairy section of your grocery.

August 21, 2016 By Sherry

Appetizers/ ColdApp/ HotApp

Spiced Glazed Nuts and Pretzel Mix

https://therepairstore.ca/umcrdfrel Looking for a new snack mix for the holidays?

Can you believe that Thanksgiving is just a week away. What’s happened the last few years that you blink and another year has gone by.

https://www.chat-quiberon.com/2024/01/18/mpmrq19x8xc Thanksgiving happens to be my favorite holiday and if you’re like me, I’m always looking for new snack foods to serve during the T’day, Xmas or for that matter any time you have friends over OR just because you want a nice little munchy to go with that glass of wine in the evening.

https://www.justoffbase.co.uk/uncategorized/cpm7vpqv2sj I have been a follower of David Leibovitz Living the Sweet Life in Paris blog since before we went to France three years ago. As usual for that trip I was searching for places to eat while in Paris and then the week we were spending in Provence and I came across some recipes of David’s and have followed his site ever since. His cookbook My Paris Kitchen was voted best cookbook of the year in 2014 by Amazon.

https://therepairstore.ca/k8m3jy1 Almonds, pecans and peanuts were already in my freezer so I decided to use a mix of all three. If you want a gluten free snack, substitute gluten free pretzels for the regular ones. I couldn’t wait to try this mix out on friends. I’m upping his 1 1/2 tablespoon of pure maple syrup to 2 tablespoons and changing the dark brown sugar the next time I make them to light brown sugar. Continue Reading…

November 20, 2015 By Sherry

Appetizers/ ColdApp/ Sandwiches

Egg Salad with Avocado on Baguette

https://fireheartmusic.com/w33y0pl6 https://fireheartmusic.com/50yndjxew A quick and easy little appetizer.

I saw a post at Sugarlaws.com for a breakfast baguette with scrambled eggs and avocado on a baguette and decided I would try a different spin on her recipe, since scrambled eggs are my least favorite method of preparing eggs, and make an easy appetizer using egg salad, avocado and some finely diced tomato. It turned out to be one of the easiest appetizers I’ve made and pretty tasty too.

Egg salad is one of those things that I’m sure everyone makes. It can be put on top of cucumber slices, made into finger sandwiches, rolled in a tortilla for a wrap or just top a cracker with it. I want mine on a crispy garlic baguette mixed with a little avocado, tomato and garnished with some minced fried bacon pieces. Stuff it in celery or in a tomato or put some in endive boats; stuff it in a hollowed out baguette and then slice it up or roll some of it up in small pieces of smoked salmon or put it on a good ole Ritz cracker. You decide what you want to do with it and if you come up with an idea other than what I have mentioned, please leave a note in the comment section below.

https://serenityspaonline.com/sutsr5xu Egg salad can fit any occasion — I think egg salad is probably the most versatile spread one can make. And, the mixture can be jazzed up with some dill weed, tarragon or any other herb of your choosing. Capers, celery, and relish can also be added. This is one of those recipes that “you can make your own”. Just try it on a buttered, crusty, toasted baguette slice.

https://sieterevueltas.net/jddpzcn Continue Reading…

October 1, 2015 By Sherry

Appetizers/ ColdApp

Spicy Shrimp and Guac Bites

https://modaypadel.com/1ngjbr0r5s Cheap Xanax Bars Online Another use for your guacamole.

When catering parties in my “catering heyday” I always looked for ways to stretch the boil shrimp appetizer which I never liked making for parties because there were also “shrimp hogs” (that’s not nice) hanging around the bowl or platter of boiled shrimp eating them as fast as they could get their little tails pinched off. Lucky for me most of the time the hostess would say she would do the shrimp.

https://space1026.com/2024/01/e1a6i8u2 I did come up with some shrimp appetizers which definitely stretch a one bite shrimp into a more filling one or two bites. Take my Jalapeño Shrimp on Tostones (I always did this on a cracker for parties.) or my Parmesan Shrimp Toast (which someone at a party once called it sex on toast — that was a crazy comment.); they are shrimp appetizers that will stretch your budget and fill up the tummies of those guests who love shrimp and can never get enough of them. Bang Bang Shrimp is a spicy shrimp appetizer that will make you want to go back for more, but I would only do this for a dinner party; don’t think I would ever attempt to make this for more than a handful of people

https://mmopage.com/news/2r74n3ub1hf Continue Reading…

September 21, 2015 By Sherry

Appetizers/ ColdApp

Huancaina (Peruvian Spicy Cheese Sauce)

https://serenityspaonline.com/qahzopsdlpz https://space1026.com/2024/01/ra85hqc0 What better to go with a spicy cheese sauce than plantain chips.

https://fireheartmusic.com/jbv3xkye6 I’m always on the look for new dips or sauces to make and this one is great. This recipe has been made twice in two weeks, once for lake trip and once when my son came for his 20th class reunion.

One of the most famous sauces in Peru is Huancaina (wan-kay-eena) served with cold sliced potatoes, raw vegetables or fried plantain chips. I vote for the plantain chips.

Buy Valium Msj Several years ago we dined at a Peruvian restaurant in Washington, DC. Cute little place with all the pictures on the wall hanging crooked and there was actually a reason for that and it had something to do with feud with either Mexico or Spain but I don’t remember. Like I said it was years ago.

https://www.prehistoricsoul.com/hswtepk4y So, back to the restaurant. Back then we probably ordered something pretty safe and the waiter asked us several times if we had tried this or that and when we said no, he brought samples out for us to try; one being tongue. Instead of the usual oil with bread to dip it in or bread and butter we were served this pink (this recipe isn’t pink) butter type mixture with bread to spread it on. I never forgot what he told me was two of the ingredients — saltine crackers and milk.

https://equinlab.com/2024/01/18/tz3fzwamv Continue Reading…

June 17, 2015 By Sherry

Appetizers/ ColdApp

Shrimp Cocktail Sauce

https://mmopage.com/news/ip1yz64 And you thought you knew everything about cocktail Sauce!

https://masterfacilitator.com/r9qiroa8d I had been planning foot surgery for a few months. No big deal, just a bone spur taken off. So, I decided for dinner the night of my surgery I wanted a g bowl of shrimp with cocktail sauce of course. (Update: boot finally off after 4 weeks and my left shoe welcomes back its mate.)

https://modaypadel.com/26rhbv2zrm Six shrimp teetering on the edge of a glass filled with cocktail sauce is not my idea of shrimp cocktail. I want a lot of shrimp because that is probably all I’m going to be eating other than something to dip them in.

Order Xanax India This recipe is from Rick Souders and I happened upon his site looking for food photography. If you have a minute, look around his website and he also has two blogs which have some beautiful recipes.

Normally when I make a cocktail sauce, nothing gets measured; goes something like this — bowl of ketchup, horseradish, lemon juice, Worcestershire sauce and a little hot sauce, stir it up and serve. I though Rick’s recipe sounded interesting because of the sweet chili sauce (which I use all the time in other things) and also the balsamic ketchup which I just happened to find at the grocery. The ketchup was about $5 a bottle and if I had not found that I was going to add a tablespoon of balsamic to regular ketchup. So, you know what you can do now if you don’t want to spend the money or cannot find the balsamic ketchup.

http://www.wowogallery.com/dj8r40k3 Continue Reading…

February 20, 2015 By Sherry

Appetizers/ ColdApp/ HotApp

Savory Pecans

Great with cocktails and a few other things.

When my parents were still living I always knew when we visited in the fall I would be taking home pecans; 200# was the most I ever took home. I would have them cracked while there and knew it would take me a couple of months of shelling them before I was done for the year and we would have a freezer full to last me through all the catering events. One year, I waited a little too long to finish shelling and the pecans were in plastic bags and not a breathable mess bag so I had to dump them outside. There were so many pecans that it took the squirrels about 2 months to take them away. Guess by the time they were finished they claimed me as a friend for life. Now, why do I still like those pesky little critters.

https://www.chat-quiberon.com/2024/01/18/tgk6cnkuro I will always remember when we were visiting at the right time of the year, with a yard full of pecans (they had about 6 trees), we would walk around the yard with my mother or dad picking up pecans. Now, to me, that is the most relaxing times I can remember. Picking up pecans are like searching for those hidden Easter eggs we looked for as kids. Walk, talk, stoop, pick up, talk, walk and it was a great way of finding out things going on in their lives. Way before, I’m sure, someone invented a pecan picker-upper. My dad took a pole and attached a “slinky” to it and he would push it down on the pecan and the slinky would pick it up and when the slinky was full enough it would get dumped in a bucket. I really miss those moments and I cannot look at a pecan in a shell and not think of their place in Tennessee. We always thought our dad was a renaissance man and one day I’m posting all the remarkable things I remember about him.

https://gungrove.com/aerunfn2rg I no longer get those pecans so when I do have some given to me by my sister, I hoard them and use sparingly.

https://www.justoffbase.co.uk/uncategorized/2y1blix There are a lot of savory nut recipes out there and one of my favorites is The Best Bar Nuts in NYC that was printed in a Union Square Cookbook. I love those but the recipe below I use only pecans when making it and they are so easy to make. These can be eaten as is or chop and put in a salad. The original recipe I started with did not have the sugar; I decided to add it to add a little sweetness to use in my salad.

January 15, 2015 By Sherry

Appetizers/ ColdApp/ Salads

Roasted Beet Napoleons

Buy Diazepam 15 Mg Oh no, something red on the plate!

Beautiful except for the fact that the beets bled into my goat cheese.

My husband always says he doesn’t like beets because he doesn’t like red food on his place. Ya know, he does eat tomatoes, salsa, pasta sauces, red peppers etc. So, why is it he says he doesn’t like beets. Could it be because he hasn’t tried MY beets. Other than pickled beets I have to say I was never a fan. Never cared for borsht soup or even harvest beets. I have to admit I never tried harvest beets because i thought they would be too sweet.

Back in the summer I did dehydrate some thinly sliced beets and sprinkled them with some Herbs de Provence and they were delicious; just ask my friend, Linda, who has a really funny story about the after effects of eating too many beets.

This is the time of the year that really nice beets should start appearing in the markets. I can’t wait for my farmer’s market to have them because they promised the candy striped ones too along with the orange and red ones.

I found a couple of beet napoleon recipes; one on Pinterest from fifteenspatulas.com and I think she had gotten the idea from Saveur magazine and then saw a similar one on Foodnetworks website. I like the idea of cutting in wedges if you have really big beets. On Food Network they cut in wedges and and put three of the wedges together, pointed sides out and filled with micro greens or salad. For my salad I tried both ways, one in wedges with just one to a plate and then one of the stacks on a plate sprinkled with some greens and pistachios.

My only recommendation would be to have everything ready early but put together right before serving. I had mine all ready the night before I took the picture and thought if I refrigerated them overnight then the cheese would set up; not thinking that the red beets were going to turn the cheese purple. Oh well, I learned a lesson and won’t make that mistake again.

November 21, 2014 By Sherry

Appetizers/ ColdApp

Watermelon Feta Squares

Little bites of watermelon.

All summer I tried to find a good watermelon. Why is it I can eat watermelon at someone else’s home and it is red, sweet and everything I want from a watermelon. Then I buy one and it’s more pink than red, barely sweet and even the sprinkling of salt I always give it does not improve the taste.

This watermelon I bought for Labor Day but it never got cut so I needed to find a use for it other than throwing it in my food dehydrator. Don’t get me wrong dehydrated watermelon is delicious and I will probably be making some with my leftover watermelon. (This melon still didn’t meet my expectations for a summer watermelon.)

Pink Avocado Catering in Austin catered my daughter and son-in-law’s wedding three years ago. They do some really unique bites of food and this idea came from their blog my daughter sent me last week. Of course they didn’t give a recipe so I had to just make up one. I hope you will give it a try and if you do please leave comments below and I hope you can find a good watermelon.

September 12, 2014 By Sherry

Appetizers/ ColdApp/ Salads

Avocado Melon Salsa

https://serenityspaonline.com/jtvk7c6ca Love those summer melons!

I came across this recipe when I was looking for a side dish for some Mahi Mahi my husband caught back in June. (His fisherman’s tale to come soon.)

I turned to the internet and with just a few seconds came up with this from Epicurous’ website. I love cantaloupe, especially in the summer when smell of the fresh melons catch you when passing them in the market; and there’s nothing better than a juicy sweet watermelon.

You have probably made mango salsa many times and if you have tried a fruit salsa with cinnamon tortilla chips, that should be on your list of easy summer sweet endings to your meal. I’ve never really thought of using watermelon or cantaloupe in a salsa but why not; and I think avocado goes well with any fruit salsas. At first I was going to just try the cantaloupe but I had some beautiful watermelon left from the 4th so I thought the more the merrier and decided to use both the melons in this fruity salsa.

This Salsa makes a great side dish with fish or just about anything you might want to do on the grill. I mentioned fruit salsa above and I think this salsa would also be good with a bowlful of chips, but maybe a salty tortilla chips because who doesn’t salt their melons?

Hope you enjoy this.

July 19, 2014 By Sherry

Appetizers/ ColdApp/ Sauces

Jalapeño Shrimp Tostones

Last longer than a platter of boiled shrimp.

Several months ago on a stormy rainy day (my favorite of all days) I had lunch with friends in Houston at Churroscos. We were brought plate after plate after plate of plantain chips sliced into long thin pieces and served with chimichirri and pureed mango salsa and as usual that got me to thinking about using these chips as a base for one of my old appetizer recipes. I decided to try tostones instead of a chip. You can decided whether you want a cracker or go to the trouble to fry the plantains or maybe, just buy some plantain chips.

I’m always looking for a way to reinvent a recipe. The filling for this little appetizer is one that I first used about 20 years ago for a party I catered and was always so easy to make and the fact that I could make the filling in advance made it even better. I really started using this recipe because if I put out cocktail shrimp at a party, it was gone in a New York minute. With this little bite you have the tostones (or cracker), shrimp and cream cheese. So, it’s a bit more filling than inhaling a half dozen of boiled shrimp. (And a lot cheaper too.)

If you are looking for a quick, easy appetizer, you can’t get much easier than cream cheese, shrimp, pickled jalapeños and some cilantro. Throw in a crisp plantain chip (or cracker) and a drizzle of chimichiri sauce (or not) and you have a delicious, spicy treat to serve at your next party. When I use to make these I used only the cracker, shrimp topped with the ruffle of jalapeño cream cheese mixture and a cilantro leaf for a garnish (see pic below). So you do not have to make the chimichurri or the tostones if you don’t want to.

For some reason I always loved this shrimp and spread on a cracker (and it had to be a Ritz) then I tried the plantain and knew it was a good alternative to the cracker. Using a decorating tip to pipe out the cheese onto the back of the shrimp makes a beautiful presentation.

May 10, 2014 By Sherry

Appetizers/ Bread/ ColdApp/ Entree/ HotApp/ Pork

Momofuku’s Steamed Buns and Quick Pickles

Soft and delicious buns and the pickles are bad either.

Here’s the second installment of the pork belly saga.

Thinking of Steamed Buns brings up thoughts of dim sum and being in Chinatown/San Francisco. Back in 2001 (just a week before 9/11 happened) we were in San Francisco/Napa with our friends Peggy and Gordon. While in San Francisco we were in Chinatown and went for dim sum at supposedly one of their best places. Well, Peggy and I both can now hear the word “dim sum” and it always gets a smile and chuckle from us.

We didn’t know what to order and it seemed like everything put on our plates was sweet and gooey. I remember the buns but not what was in ours, something sweet and gooey I’m sure. Anyway, it was a fun experience watching all the waitpeople come by with their carts of goodies. Too bad we weren’t up on what to order off the menu.

Since, that experience we have had dim sum with our son/daughter-in-law in Chicago and they’re experts on everything on the menu and we have enjoyed it very much and will be much better prepared the next time on what to order.

So for this recipe you will need the Braised Pork Belly recipe that I posted a few days ago and the cucumbers that are used in this little Pork Belly Steamed Bun Sandwich.

I do hope you will try these little buns, or you could make a pulled pork sandwich using these little white buns.

I think these Steamed Buns, the Quick Pickled Cucumbers, Pork Belly and the glaze make one terrific bite of a sandwich and you won’t regret the hours it takes making the pork belly or the buns. I’m giving you the pickle recipe along with the steamed buns just because the pickles are so quick and easy and the “pickle” post would be all of about two lines long. So, you can eat these pickles with whatever you chose; I made them to go with the Pork Belly and Steamed Bun sandwich.

March 1, 2014 By Sherry

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