CHAPTER I
***APPETIZERS***
Appetizers or "table setters" as like to call them, set the mood and the time in which the patron or guest will order in a restaurant situation or set their pallets for the courses to come. Despite some beliefs, appetizers need not to be overly fancy, but neat in appearance, always unforgettable in taste. Presentation is everything, so with this in mind, a simple shrimp cocktail should not be served in a short or flat plate when using long stemware and having centerpieces that are tall. It is better to use stemware of the same height to present the dish.
I have tried to choose from my over thirty years of cooking in a variety of different ethnic restaurants, some of my personal favorites. I hope you will enjoy the flavors I've selected and be successful in your endeavors, whether personal of professional. Just remember that simplicity in presentation is optimum in appeel.
*Most of these appetizers may be used for a main course by changing the portion size and adding a vegetable side. Since the old Fondue is back in style, try using this method as an interesting way to get participation and fun back into entertaining. After all you are not the waitress but the host and should be involved with your guests.
Deviled Eggs:
6 hard cooked eggs
1/2 t. pickle relish
3 T. mayonnaise
1 t. dry mustard
2-3 minced capers
salt and pepper to taste
Place eggs in cold water to start and cook over high heat 5-6 when water comes to a boil. Remove eggs and give bath in cold running water or ice bath. Once peeled, cut lengthwise and remove yolk to be mashed in small bowl. At this point you can add other ingredients and blend till smooth. Transfer mixture to pastry bag with small star tube and begin filling shells. (You may spoon filling and rake top with a fork to get desired affect.) *Garnish with thin slices of salmon, pimento strips or olive slices. Arrange on platter or use to decorate other platters or cold trays.
Crabmeat Salad or Spread:
1 lb. cooked crabmeat
1 c. mayo
1 t. lemon juice
1/2 t. dry mustard
3 T. dry sherry
fresh ground pepper
Boil off crabs till pink and cool. Remove and break up meat for salad. Shells may be saved and used in presentation on a bed of lettuce. In separate bowl combine other ingredients and then fold in meat. *Optional: garnish with pimento strips, lemon wedge, and parsley.
**Can substitute "Sea Legs"(imitation crabmeat), baby shrimp or steamed mussels.
Chicken Liver Pate:
1 lb. chicken, goose or duck liver
2 hard cooked eggs
3-4 T. mayo
pinch poultry seasoning
3 T. clarified butter
1 T. cream sherry
1 T. Cognac
1/2 med. onion
salt and pepper to taste
Place liver, onion and butter in small skillet over medium heat, turning frequently until done. Drain and cool, saving liquid. Run mix through food processor or grinder along with eggs. To this add other ingredients and blend till smooth. Place clear wrap inside mold and fill with liver. Allow this to chill before taking out of mold for presentation. Serve on bed of lettuce and garnish with sliced red onion and wedges of hard cooked eggs.
Mussels in Mustard Cream Sauce:
18-20 cleaned mussels (green or black) 1 c. heavy cream
2 T. white wine 1/2 t. minced garlic
fresh ground pepper 1/2 t. minced shallots
1 T. Dijon mustard 1 T. olive oil
Heat oil in heavy large skillet over med. to high heat and add mussels tossing with shallots and garlic, cover and simmer 3-4 minutes and add wine and simmer 1-3 minutes. Reduce heat and add mustard and cream bringing back to simmer till all mussels are opened. Check for taste before serving.
Steak or Beef Tartar:
Caution- This is served raw.
4 oz. extra lean sirloin
1 T. capers
2 filets Anchovy
1 t. Worchester sauce
2 slice black bread
2 slices rye bread
salt and pepper to taste
1 hard egg
1 raw egg
1/2 medium onion minced
Grind sirloin and mix with salt, pepper, Worchester sauce, and raw egg white forming a ball with a small well in center. Place yolk in well. Mince separately hard yolk, white, anchovies, onion and capers and place in small piles around beef. Decorate with slices of bread and serve. This spread may be placed on bread points and severed as a canapé.
Scallops Prima Vera:
1 lb. scallops
1 med. yellow squash
1 med. zucchini
1/2 red pepper
1/2 green pepper
1 med. onion
pinch each basil and oregano
2 T. olive oil
2 T. white wine
pinch crushed red pepper
Slice all vegetable Julianne style. Heat oil in heavy skillet over medium heat and add scallops, stirring often. When half cooked, add vegetables, spices, & wine, then simmer 3-4 minutes. Serve in small casserole dish and please notice that you don't have to garnish this one. *Shrimp are great in this dish, combined or by themselves. Try "Sea Legs"-easier on the pocket.
Shrimp Scampi with Sherried Cream Sauce:
8 16-20 size shrimp
2 T. tomato sauce
2 T. cream sherry
1 T. olive oil
1 c. heavy cream
1 T. minced garlic
2 slices white toast
Peel and devain shrimp leaving tail on for presentation. Heat oil over medium heat and sauté till half-done, 3-4 minutes. Add tomato sauce, cream, sherry, garlic and bring back to simmer till shrimps are firm and pink. Serve in small casserole with toast points.
Fresh Melon Draped with Prosecute and Yogurt Sauce:
1 Honeydew or Cantaloupe
2 leaves Boston lettuce
1 lemon sliced thin
8 slices ham
4 small bunches red grapes
4 whole strawberries
2 T. Midori liqueur
1/2 c. plain yogurt
Slice melon into fours and remove seeds. Slice free from rind and slice lengthwise, and then crosswise four times. Drape ham over melon. With a frill toothpick go through first the strawberry then the lemon, place in center of melon. Serve on bed of lettuce, top with sauce made by blending liqueur and yogurt, and garnish with grapes.
Five Cheese Stuffed Mushrooms:
1 lb. fresh mushrooms
2 T. Cheddar
2 T. Jack
2 T. Swiss
2 T. Munster
1 t. Bleu
2 eggs
2-4 T. seasoned bread crumbsGrate all cheese and blend with eggs and crumbs to form stiff mixture. Rinse caps and allow to dry before stuffing. You can stuff with this mixture, or for a variation, sauté 1 T. minced onion with sliced stems in small amount of butter and then mix with cheese when cooled. Either way, take stuffed cap and dip top into breadcrumbs and bake in 350 oven 12-14 minutes.
*Garnish with tomato wedges and garlic butter.
Beer Batter Shrimp: Serves 4 people
16 shrimp (U-15 size)
1/4 c. flour
salt and pepper
1/2 c. vegetable oil
2 c. heavy malt beer
1 t. paprika
2 eggs
Peel and clean shrimp, butterfly and place in batter made from flour and other ingredients except oil. Heat oil over medium heat to @ 350 in sauté pan. Place batter dipped shrimp in oil cooking 3-4 minutes per side till browned. *Arrange on bed of lettuce and serve with dipping sauce of Salsa, Tartar, orange marmalade or cocktail...
