Here is one of our favorite recipes. It is as easy to make as it is
delicious, and it's a perfect appetizer for a cocktail party, or an
elegant first course for a formal dinner.
Bacon-Wrapped Shrimp
12 whole large shrimp, shelled and deveined
4 slices bacon, cut into thirds
2 Tbs (30 ml) soy sauce
Wrap the shrimp in the bacon pieces and fasten with toothpicks. Place
on a baking sheet and drizzle the soy sauce over them. Bake in a
preheated 350F (180C) oven for 15 to 20 minutes, until the bacon is
cooked to the degree of doneness you prefer. Makes 12, to serve 4 to
6 as an appetizer.
Oysters Broiled in Garlic Butter
Adapted from "The Way to Cook" by Julia Child
18 oysters
6 Tbs (90 ml) butter
1 shallot, finely chopped
1 clove garlic, finely chopped
2 Tbs (30 ml) lemon juice
Salt and freshly ground pepper to taste
2/3 cup (160 ml) fresh bread crumbs
3 Tbs (45 ml) chopped fresh parsley
Open the oysters, loosen the meat from the lower (curved) shell, and
leave it on the shell. Arrange the shells on a baking sheet, using a
thin bed of rock salt to stabilize them if desired. Heat the butter
in a saucepan over moderate heat and saute the shallot and garlic
until translucent, about 1 minute. Stir in the lemon juice, salt, and
pepper. Combine the bread crumbs and parsley and sprinkle over the
oysters. Drizzle the butter mixture over the bread crumbs and place
about 3 inches (8 cm) below a preheated broiler (grill) until the
bread crumbs begin to brown, about 2 minutes. Serve immediately.
Serves 4 to 6.
Pate Provencal
2 Tbs (30 ml) butter
1 medium onion, chopped
1 lb (450 g) chicken livers, trimmed
1/2 tsp (2 ml) dried thyme
1/2 tsp (2 ml) dried rosemary, crushed
1/2 tsp (2 ml) dried marjoram
Salt and freshly ground pepper to taste
2 Tbs (30 ml) Cognac, Marsala, or sherry
1/4 cup (60 ml) heavy cream
Thinly sliced and toasted French bread
Cornichons for garnish (optional)
Heat the butter in a large skillet over moderate heat and saute the
onion until tender but not browned, about 5 minutes. Add the livers
and cook, stirring frequently, until no longer pink in the center,
about 10 minutes. Add the herbs, salt, and pepper and cook for 1
minute. Transfer the livers to an electric food processor or fine
sieve. Deglaze the skillet with the Cognac and add to the liver
mixture. Process in an electric food processor (or press through the
sieve) to make a coarse paste. Add the cream and process until fluffy
and smooth. Pack into a bowl or crock and refrigerate for at least 3
hours. Serve with toasted French bread and garnish with cornichons if
desired. Serves 4 to 6.
Shrimp in Oil and Lemon (Gamberetti all'Olio e Limone)
1 rib celery, chopped
1 carrot, chopped
2 Tbs (30 ml) red wine vinegar
1 - 1 1/2 lbs (450-675 g) small shrimp in their shells
1/2 cup (125 ml) extra-virgin olive oil
1/4 cup (60 ml) lemon juice
Salt and freshly ground pepper to taste
Place the celery, carrot, and vinegar in a pot with 2 or 3 quarts (2-3
L) of salted water and bring to a boil over high heat. Add the shrimp
and cook for 2 to 3 minutes after the water has returned to the boil.
Drain, peel, and devein (if necessary) and place in a mixing bowl.
Add the olive oil, lemon juice, salt, and pepper while the shrimp are
still warm, toss to combine and allow to sit at room temperature for 1
to 1 1/2 hours before serving. You may make this ahead and
refrigerate it, but allow it to come to room temperature before
serving. Serves 4 to 6.
These cakes are traditionally eaten buttered, with a glass of milk,
for supper, but they are also good with fish such as herring or
mackerel. They are also a wonderful accompaniment to wine and
cheese, and make a tasty vehicle for caviar and sour cream for the
occasional splurge.
Irish Oat Cakes
2 cups (500 ml) oatmeal
1/2 cup (125 ml) all-purpose flour
1 tsp (5 ml) salt
1 cup (250 ml) warm water
Mix the oatmeal, flour, and salt together. Slowly add the warm
water. Roll out on a floured surface to a thickness of about 1/4
inch (5 mm) and cut into 6 or 8 triangles. Cook in a lightly
greased skillet until golden on both sides, 2 to 3 minutes per side.
Place on a baking sheet and bake in a cool 300F (150C) oven until
crisp, about 30 minutes. Serves 4 to 6.
Bean fritters are common throughout the Caribbean, and any type of
bean can be used. Jamaicans have a passion for hot peppers so their
version is spicier than those found on most other islands.
Jamaican Black Bean Fritters
2 cans (15 oz, 425 g) black beans, rinsed and drained
1-2 fresh red hot chili peppers, seeded and finely chopped
Salt and freshly ground pepper to taste
Vegetable oil for frying
Combine the beans, chili peppers, salt, and pepper in an electric
blender or food processor and puree until smooth. Beat with a wooden
spoon until the mixture is light and fluffy. Heat about 1/4 inch (5
mm) of oil in a heavy skillet over moderate heat and fry the bean
puree by tablespoonfuls until golden brown on both sides. Drain on
paper towels and serve immediately. Serves 4 to 6.
These tasty little rollups are sophisticated enough to serve at a formal
party, and easy enough to whip up for a child's birthday party.
Japanese Beef Rolls (Negi Maki)
1 lb (450 g) boneless beef sirloin steak, trimmed of fat
6-8 scallions (spring onions), green and white parts,
cut into 2-inch (5 cm) pieces
2 Tbs (30 ml) vegetable oil
2 Tbs (30 ml) sake
2 Tbs (30 ml) soy sauce
1 Tbs (15 ml) sugar
Place the beef in the freezer for about 20 minutes to make it easier
to slice, and then cut into about 16 thin slices. Pound the slices
between plastic wrap to form pieces of uniform thinness. Wrap each
slice of meat around 2 or 3 of the pieces of scallion and secure with
toothpicks. Heat the vegetable oil in a large skillet over moderate heat
and place the rollups, seam side down, in the hot oil. Shake the pan
and cook the rollups on all sides until the beef is no longer red. Add
the remaining ingredients and continue cooking, shaking the pan to
cook the rollups on all sides and to coat them with the sauce. Remove
the toothpicks before serving. Serves 4 to 6.
This antipasto from Italy traditionally calls for fresh mozzarella, but just
about any firm cheese could be used instead.
Marinated Mozzarella (Bocconcini)
1 cup (250 ml) olive oil
2 cloves garlic, finely chopped
12 whole black or white peppercorns
2-3 sprigs fresh rosemary broken into small pieces
1 lb (450 g) fresh mozzarella cut into 1-inch (2 cm) cubes
Combine all the ingredients except the cheese in a saucepan and heat
just until the garlic begins to bubble - do not boil. Cool to room temperature
and pour the mixture over the cheese cubes. Marinate at room temperature
for at least 4 hours, or refrigerated for up to 4 days. Serve at room
temperature.
Serves 4 to 6.
Recipes copyright by World Wide Recipes and reproduced with permission.
Sunday, March 21, 2010
