Category Archives: Appetizers

Pretzels

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1 tablespoon of lemon pepper

 2 tablespoons of dry ranch dressing

 1/2 bottle (8 ounces) of Orville Redenbach Popping Oil

 15 ounces of pretzels – any shape

 Put in plastic bag -toss– keep tossing on and off for 24 hours

Bacon Bean Dip

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One can of Beans with Bacon Soup

8 ounces of sour cream

 8 ounces of Monterey Jack jalapeño cheese

 1/4 teaspoon of chili powder

 Mix all and heat in 350° oven for 25–30 minutes

 Serve with Scoopers

 

 

 

SPICY LAMB AND LENTILS APPETIZER FROM JEFF PARSIGIAN

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  • 1 T. olive oil
  • ½ pound ground lamb
  • 3-4 cloves garlic chopped
  • 1 t. crushed red peppers
  • ½ t. cumin
  • 1 cup cooked French green lentils (from ½ c. dried)
  • 1 English cucumber chopped
  • ½ cup chopped cilantro
  • ½ cup chopped parsley
  • 1 ½ cups plain high fat Greek yogurt

Heat oil in medium skillet over medium high heat.  Season lamb with salt and pepper and arrange in pan in an even patty about ¼ inch thick.  Brown both sides, then add cumin, garlic and red peppers and continue to cook while you break up the meat into crumbs.  Transfer to bowl.  Place cooked lentils in the skillet and cook tossing occasionally until heated through and starting to crisp.  Return lamb mixture to skillet and mix well until all is warmed through.  Remove from heat and stir in cubes, cilantro, and parsley.  Spoon yogurt onto plates about 1/8 inch, then spoon on lamb mixture.  Serve with lemon wedges and homemade pita chips.

TOASTS FOR COCKTAILS BHCC STYLE

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  • 1 loaf of thin sliced Pepperidge Farm white bread
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  • ½ – ¾ melted butter
  •  
  • 1 clove garlic crushed
  •  
  • 1-2 tsp of herbs (tarragon, thyme, parsley)  all dried and mixed.  This is 1-2 tsp. Total.
  •  

Butter each side of bread, stack 5-6 high and cut diagonally or in half length wise.

 Place on cookie sheet in 400-degree oven for 15-20 minutes.  Turn once and reverse pan on rack so it doesn’t burn.

TUNA-PAN SEARED WITH GINGER SOY SAUCE

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  • Leaves from 1 bunch fresh cilantro, chopped (you can substitute parsley)
  • 2 jalapeno peppers sliced (I take out the seeds and actually chop the peppers)
  • 4 t. grated fresh ginger
  • 4 garlic cloves, grated
  • 4 limes, juiced
  • ½ cup soy sauce
  • 1/8 t. sugar
  • salt and fresh ground pepper
  • ¼ cup plus 2 T. EVO
  • 4 6 oz. Pieces of ahi tuna or 24 ounces of a tuna loin
  • 2 ripe avocadoes, halved, pitted, peeled and sliced.

Combine cilantro, jalapeno, ginger, garlic, lime juice, soy sauce, sugar, salt, pepper and ¼ cup of EVO.  Mix well.  Place a large skillet over medium-high heat and coat with remaining 2 T. EVO.  Season the tuna piece(s) generously with salt and pepper.  Lay tuna in hot oil and sear for 1 minute to form a slight crust; flip and sear the other side 1 minute.  Pour half of the cilantro mixture into the pan to coat the fish.  Transfer the seared tuna to plates and serve with the sliced avocado and remaining cilantro sauce drizzled over the whole plate.

TUNA TARTARE

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  • 3/4 pound ahi tuna raw
  • 4 T. olive oil
  • 1 lime grated zest
  • 3T. lime juice
  • ½ t. wasabi powder
  • 1 ½ t. soy sauce
  • 6 dashes tobacco
  • 1 ½ t. salt
  • pepper
  • 1/4 cup minced green onion
  • 2 t. minced jalapeno (I take out the seeds)
  • 1 ripe avocado
  • 1 t. sesame seeds

 Cut tuna into ¼ inch dice.  Mix with olive oil, lime zest, lime juice, wasabi powder, soy sauce, tobacco sauce, salt, pepper, green onion and jalapeno.  Mix well.  Dice avocado and fold in gently.  Toast sesame seeds and add at last minute.  Serve in lettuce cups as a starter course.

PRALINE BACON BITES

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  • ½ pound of slab bacon sliced ¼ inch thick slices
  • 2 T. corn syrup – light or dark
  • 1 T. maple syrup
  • 4 pitted dates
  • ¼ cup brown sugar
  • ¼ cup marcona almonds
  • 1/8 t. cayenne pepper

Cut bacon slices into pieces approximately 1-1/2 inch x 1 inch.  Place on a roasting rack over a sheet pan and spray with a non-stick spray.  Place bacon on rack and bake in 375 degree oven for 12-15 minutes or until bacon is 80% cooked.  Remove from oven and carefully place bacon pieces on a paper towel.  In a small bowl combine syrups.  Drizzle or brush over bacon pieces.  In the bowl of food processor combine/pulverize dates, brown sugar, almonds and cayenne.  Place ½ t. of this topping on each piece of glazed bacon.  Return to oven to bake an additional 10 minutes.  BE SURE TO WATCH SO THEY DON’T BURN.  Remove from oven and drain on paper towel.  Serve when cool to the touch or room temperature.

CREAM CHEESE PANNA COTTA WITH SMOKED SALMON SALAD

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  • 2 cups heavy cream
  • 1 cup cream cheese
  • 2 t. lemon zest
  • 1 ½ t. kosher salt
  • 1/8 t. black pepper
  • ¼ cup cold water
  • ¼ oz. gelatin

Bloom the gelatin by mixing the gelatin and ¼ cup cold water together in a small bowl.  Let sit for 5-10 minutes.  While gelatin in blooming, combine the rest of the ingredients in a 4 quart sauce pot and bring to a simmer over medium heat.  Then turn off the heat.  Add the gelatin mix and stir until combined.  Put the panna cotta in small bowls or glasses.  Chill for 1 hour.  Then top with Salmon salad and drizzle grapefruit olive oil and minced fresh chives.

  • ½ cup fine dice tomato
  • ¼ cup fine dice red onion
  • 2 T. capers
  • 1 cup fine chopped smoked salmon
  • 1 t. lemon zest
  • 1 T. fine chopped parsley

You can make it a day ahead of time.

CHICK PEA SNACK

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  • 2  15 oz. cans of chick peas dried thoroughly on a paper towel
  • 2 T. olive oil
  • 1 t. sea salt

Toss Chickpeas with oil.  Sprinkle with salt and toss gently again.  Spray a baking sheet with Pam.  Transfer chickpeas in an even layer to the prepared baking pan.  Bake, shaking the pan ½ ways through, until chickpeas are crunch.  50 minutes to an hour.  350 degrees.  Cool for at least one hour.  They will become crunchier and harder as they cool.  Best eaten within one day. 

STILTON AND WALNUT CRACKERS

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    • 1 stick unsalted butter at room temperature

    • 8 oz Stilton cheese crumbled at room temperature

    • 1 ½ cups flour

    • 2 t. kosher salt

    • 1 t. ground pepper

    • 1 large egg with 1 T. water

    • ½ cup roughly chopped walnuts

Mix butter and cheese.  Add flour salt and pepper.  Form into a 12 inch log.  Brush the log completely (all sides) with egg wash.  Then roll in walnuts until outside of roll is covered.  Wrap in plastic and refrigerate at least 20 minutes.  Cut into 3/8 inch thick slices and place on sheet pan covered with parchment paper.  Back at 350 degrees for 22 minutes.