Category Archives: appetizer
I hope you had a fun holiday. Mid-week kind of took some of the fun out of it for me, hopefully you were lucky enough to have an extra day or two off. I’ve definitely been taking time off from blogging as it is the busy season at work. That’s why I’m always so grateful when someone sends in a recipe. It is always fun to see what someone else is cooking and makes my life as a blogger just a bit easier.
This one turned up in a conversation during last week’s recipe exchange thread, from Valdivia. As soon as I saw her talking about these, I requested the recipe. It sounds amazing and I can’t wait to try it. So thank you Valdivia for sending this along:
Stuffed Dates Wrapped in Bacon
- 30-40 medjool dates
- Spanish chorizo for slicing (I use this one, but in a pinch you can use any sausage, just not too spiced up and spicy), sliced into portions that will to fit into the date, exact thickness will depend on the size of your dates (I often split each chorizo slice into two)
- one package of bacon, cut bacon slices into two
- toothpicks/woodpicks to hold the date together
- Open up the date by cutting along the side, enough to take out the pit and open the date to stuff it with chorizo
- insert a portion of chorizo, close the date around it
- wrap stuffed date with slice of bacon (depending on length of the bacon slice, it should wrap around the stuffed date one and a half times)
- keep the bacon-wrapped stuffed date together by inserting a toothpick
- once all the dates are assembled, put a frying pan large enough to hold at least half of the dates in the fire with enough oil (I use canola, but it can be anything that does not have a strong flavor) at high temperature. when the oil starts to bubble, place the dates and fry them until the bacon becomes crisp
- remove and place on a plate with some paper towels (to remove some of the oil) and before transferring to a serving platter.
Be prepared to die once you taste them
1) If you don’t want to have a pork overload, you can stuff the dates with Cabrales (or any other blue cheese) or Manchego or Roncal cheese for a sturdier assembly
2) you can also prepare this in the oven. Oven preheated to 400F, place dates in a baking sheet and cook between 10-15 minutes until bacon is crisp (might be more time)
Again thanks Valdivia and remember you can send me recipes to post email@example.com (or just click on the email TaMara link on the right). Pictures are welcome, too.
It’s the big day and all I want is tomato soup (homemade naturally) and orange juice. Still nursing this cold and the weather nicely cooperated – a big snow storm closed down everything on Friday so I could work at home. Under a big comforter. In sweats.
The sun is shining today, so I will probably try to get out a bit. But no super bowl party for me. If you still need recipes, we got a few right here:
I particularly like the Drunken Chicken skewers
Have fun. Enjoy the game. Go Patriots!
I’ll be watching Downton Abbey.
- Pizza dough
- Shredded Cheddar
Roll out on pizza pan, spoon chili on top, try to use less of the liquid. Add shredded cheddar cheese on top. 450 oven, for 10-15 minutes, until cheese is bubbly.
I’m going to add another favorite here, too. Layer tortilla chips in a single layer in a baking sheet, add layer of shredded cheddar, layer chili, another layer of chips and top with shredded cheese. Bake at 350 degrees until cheese is bubbly.
I love spring rolls, the freshness and flavors make it a favorite. So I was thrilled to see that our friend Tes at Home put up a delicious looking recipe yesterday. It looks simple and full of flavor (love the ground peanuts). I can’t wait to try. I thought I’d tantalize you with them this morning:
Chicken and Peanut Spring Roll
Ingredients: (4 servings)
For the filling
- 2 cup minced chicken
- 3/4 cup roughly ground roasted peanut
- 3 shallots- chopped
- 4 cloves garlic- minced
- 1 red chili- minced
- 3 coriander roots- minced
- 2 1/2 tbsp palm sugar
- 2 tsp soy sauce
- 1/2 tbsp fish sauce or to taste
- 2 tbsp oil
- 8-10 rice wrapper/spring roll wrapper
- Carrot- julienned
- Cucumber- julienned
- Fresh coriander leaves
(you can use any kind of vegetable salad you prefer)
I’ve been playing with the chopping abilities of the Vitamix and this seemed like a good recipe to try with it. After I blended the oil mixture, I add the tomatoes, which I cored and quartered and chopped on the lowest setting. Not something I would do with a normal blender. It worked well. Here’s the original recipe (which I’m pretty sure was based on a great appetizer I had at an Italian restaurant years ago):
Herbed Tomato Crostini
- ¼ cup fresh basil
- ¼ cup fresh parsley
- 2 tbsp water
- 2 tbsp fresh lemon juice
- 1 tbsp olive oil
- 2 tomatoes, diced
- salt & pepper to taste
- 2 oz feta cheese, crumbled
- 1 oz shredded Parmesan cheese
- 1 tbsp olive oil
- 1 French bread baguette, sliced in half length-wise
baking sheet, serving bowl
In a blender, add basil, parsley, water, lemon juice and 1 tbsp olive oil, blending until smooth. In serving bowl, toss tomatoes with oil mixture, add cheeses and salt and pepper to taste. Set aside. Place bread, cut side up, on baking sheet. Using a pastry brush, thoroughly coat with 1 tbsp olive oil. Broil until golden brown, remove and let cool slightly, then slice each half into 8 slices. Serve together, spooning tomato mixture on each slice of bread as desired.