Archive for the ‘Appetizer’ Category
by Jeff Mann - Dallas, TX | Written on May 14, 2012
Start off your next dinner party with this delicious bruschetta – toasted crostini baked with mascarpone and ricotta cheese, prosciutto, and topped with fresh chopped asparagus, chives, lemon and olive oil.
Ingredients:
5 Bruschetta Toast, Prepared
5 Tbsp Cheese & Prosciutto Spread, see recipe below
2 oz Asparagus, cooked & sliced ¼”
2 Tbsp Chive and Lemon Vinaigrette, see recipe below
5 pieces Lemon Zest
Cheese & Prosciutto Spread
1/4 Cup Ricotta Cheese
1 1/3 oz Cream Cheese, Room Temperature
1 1/3 oz Mascarpone Cheese
1/4 Cup Prosciutto, Diced 1/8”
1/4 tsp Garlic Puree
1/2 Tbsp Lemon Juice
Pinch of Salt & Pepper
Chive & Lemon Vinaigrette
1 1/2 Tbsp Karo Corn Syrup
4 Tbsp Lemon Juice
1 Tbsp Chives, chopped
3/4 Cup Vegetable Oil
Pinch Salt & Pepper
To Make the vinaigrette:
1. In a food processor, blend the corn syrup and the lemon juice for 1 minutes.
2. Turn blender on high speed and slowly pour vegetable oil through the top of the blender until fully incorporated.
3. Add Chives and blend for 2 seconds. Set aside for assembly.
To make the cheese spread:
1. In small mixer, mix the ricotta cheese and cream cheese, on speed 2 for 4 – 5 minutes or until smooth.
2. Add the mascarpone cheese, garlic puree, and prosciutto and mix for another 1 – 2 minutes. Set aside for assembly.
To assemble the bruschetta:
1. Par cook toast in the oven for 1 minute @ 525° or until golden brown.
2. Place 1 tablespoon of the cheese and prosciutto spread on each piece of toast.
3. Melt the cheese on the bruschetta in a 525° oven for 2 ½ minutes or until golden brown. Place onto your serving platter.
4. In a small mixing bowl mix the sliced asparagus and 1 tablespoon of lemon vinaigrette, lemon zest and season with salt and pepper.
5. Place on top of each bruschetta toast – piling high and neat.
6. Drizzle 1 tablespoon of lemon vinaigrette around and on top of the toast.
by Jeff Mann - Dallas, TX | Written on April 16, 2012
Today we are sharing our Baby Wedge salad which is great for lunch or to share with the whole family as a starter to a family dinner.
Ingredients:
1 Baby Iceberg Head
4 oz Bleu Cheese Dressing, see below
1/4 Cup Tomatoes, diced
1/4 Cup Bleu Cheese, crumbled
1 Hard Boiled Egg, chopped ¼”
1/4 Cup Applewood Bacon, cooked and dice into ¼” pieces
1/4 Cup Garlic Croutons, rough chop
1/2 Tbsp Chives, chopped
Bleu Cheese Dressing (approx. 2 cups):
2/3 Cup Bleu Cheese, crumbled
1 Cup Mayonnaise
1/4 tsp Dry Mustard
1/2 Tbsp Granulated Sugar
1/4 Cup Sour Cream
1 1/2 Tbsp Cider Vinegar
2 Tbsp Lemon Juice
1/4 tsp Worchestershire
2 Tbsp Heavy Cream
Salt & Pepper, to taste
Instructions:
Prepare the dressing (make the day before to allow flavors to blend)
1. With a whisk, mix all ingredients with half of the bleu cheese.
2. Fold in remaining crumbled bleu cheese.
3. Place in tupperware and allow to refrigerate overnight.
4. Cut the baby iceberg head of lettuce in half and place onto the center of the plate slightly shingled.
5. Ladle the bleu cheese dressing on top of the lettuce and top with the diced tomatoes, bleu cheese crumbles, hard boiled egg, bacon, and garlic croutons.
6. Garnish with chopped chives.
by Keith Brunell - Dallas, TX | Written on April 5, 2012
Cooking the artichokes:
2 Artichokes, trimmed & cleaned, see procedures below
7 Cups Water
2 Garlic Cloves, minced
1/3 tsp Red Chili Flakes
2/3 tsp Dried Oregano
1 Bay Leaf
1 1/2 Tbsp Lemon Juice
1/2 Tbsp Kosher Salt
For Marinade:
5 Tbsp Maggiano’s House Dressing (or your favorite Italian Dressing)
For Baking:
2 Tbsp Parmesan Cheese
2 Tbsp Fresh Herb Breadcrumbs
6 oz Chicken Stock
Lemon Aioli (makes approx. 1 cup):
1 Cup Mayonnaise
4 Tbsp Lemon Juice, Fresh
1/2 tsp Salt & Pepper, to taste
1/2 tsp Garlic Puree
1 1/2 tsp Chopped Parsley
Prep the artichokes:
1. Whole Artichokes from the plant
2. Artichokes stem trimmed
3. Remove the top ¼ of artichoke
4. Trim the sharp point off each leaf
5. Completely trimmed, ready to cook
Cook the artichokes:
1. Add all ingredients into pot and bring to a simmer.
2. Add cleaned and trimmed Artichokes (see how to clean and trim artichokes) and cover with a few white napkin and simmer for approximately 20 – 24 minutes or just until fork tender.
3. Remove the artichokes from the cooking liquid and place onto a parchment lined sheet tray and cool.
4. Once cool, cut the artichokes into 1/4’s with an extremely sharp knife (bread knife is recommended)
5. Then carefully remove the choke (the beard) from the center using a spoon by scraping it away from the meat.
6. Gently mix and marinade the Artichokes with the dressing. Refrigerate for 30 minutes – 1 hour to marinate.
Baking the artichokes:
1. Bake the Marinated Artichokes in a 500° oven for 4-5 minutes. Remove form the container and place onto the grill or char broiler and lightly char each side for approximately 1 minute on each side.
2. Then place the pieces of marinated artichokes in a gratin dish with the stems facing towards the center of the dish.
3. Top with fresh herb breadcrumbs and Parmesan cheese.
4. Lightly toast in the oven or under the char broiler for roughly 30 seconds to a minute until light golden brown color is achieved and then ladle chicken stock into the bottom of the Gratin Dish.
Lemon Aioli:
1. Combine all ingredients, except lemon juice, in mixing bowl and mix well with wire whip.
by Michael Rodgers - Dallas, TX | Written on March 19, 2012
Shrimp sautéed with roasted garlic cloves, tomatoes, and fresh basil in our white wine lemon butter sauce and served with warm golden garlic toast.
Ingredients:
6 each Shrimp, (16-20 per lb)
2 Tbsp Olive Oil
6 each Grape Tomatoes, cut in ½
1 Tbsp Roasted Garlic Cloves
1/3 Cup Chicken Stock
1/3 Cup White Wine
2 Tbsp Butter
1 Tbsp Lemon Juice
1 Tbsp Fresh Basil, torn
4 pieces Garlic Bread, pieces, cut on a bias in half
1 each Lemon Half
½ Cup Parsley, chopped
Salt & Pepper, to taste
Cooking instructions:
1. In a sauté pan heat the olive oil until very hot and then add the shrimp and cook for approximately 1 minute on the first side until a nice golden brown color is achieved.
2. Turn the shrimp over and cook for 30 seconds.
3. Immediately add the grape tomatoes, roasted garlic cloves, chicken stock, white wine, lemon and butter.
4. Allow sauce and shrimp to cook for about 30 – 45 seconds.
5. Add fresh basil and toss together with the shrimp mixture. Remove from heat.
6. Place 1 piece of garlic bread in the center of the plate and pour the shrimp and sauce on top of the bread stacking neatly and allowing some of the tomatoes and basil to remain on top.
7. Garnish with the remaining garlic bread, half of lemon and parsley.
