Delicious, down to the last bite!
On our way to our grand-nephews wedding in Alabama back in June we decided to break up the almost 800 mile drive by spending the night in Meridian, Mississippi. As usually, I’m online searching for a restaurant that we want to try and this little gem of a restaurant caught my attention — Harvest Grill. It has a relaxed, casual feel and an inventive menu, just our type of place.
The restaurant was having some sort of brew event on the patio when we got there but we decided to get out of the heat and sit inside. We sometimes like to order from the appetizer menu so we can try several things and save room for dessert; which we did this night and tried their creole bread pudding with caramel and white chocolate shavings with scoops of ice cream between the four small squares of bread pudding — fantastic.
Now back to some of their appetizers. My husband ordered oysters on the half shell then another order of Black and Blue Oysters (steak and blue cheese). I knew when we were still 100 miles away I would be trying their Tartare Nachos — Ahi tuna over Asian slaw with avocado edamame and a habanero peach glaze and wasabi aioli; I loved the crunch of the wonton crisp, the heat from the wasabi and the peach glaze and the sesame flavor of the slaw. All my favorite ingredients and now I was going to have to come up with a recipe to make this exciting, tasteful dish.
What a delicious appetizer and they are so cute.
Either you are one of those people who like smoked salmon or you say no thank you.
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.
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.
I know you may be thinking “she’s crazy for stuffing those tiny little pods”, but they are always a hit a party.
When I started catering 20 years ago it seemed like everything idea I came up with involved a lot of time and handling of food. But, I have to say, those are usually the appetizers people go crazy for. Anyone can throw out a cheese tray or deli tray so I tend to like appetizers that people know you went to a little extra trouble making. I usually cringe when someone calls me and ask me if I do “trays”. What comes to mind when I think “trays” are piles of cheese or little hoagie sandwiches with those frilly little picks sticking out of the top.
I’ve stuffed black olives with pepperoni and then piped in a flavored cream cheese, I have stuffed rigatoni bites, and the Parmesan Bacon Wraps I make are to die for and they take a couple of hours almost in the oven.
This is a great little recipe I first tried about 10 years ago from “Come On In” cookbook. A few years ago I was catering a wedding and I had the menu all prepared for 75 guest. I had planned on doing these snow peas. Normally I would have done 150, which would have been 2 per person. Well, the guest list kept growing and growing and finally ended up at 225. So the night before the wedding I’m sitting (by myself) stuffing 450 snow peas. I think it took me about 4 hours just to do the peas. After that, I never put them on the menu for 50 or more people — they just takes way too long to do these for large parties.