Aioli Platter
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Ingredients 1 batch aioli sauce, double batch 6 small artichokes, trimmed, boiled and chokes removed 7 pounds cod, poached 1 pound carpaccio, (thinly sliced and pounded raw beef tender loin) 1/2 pound snow peas, trimmed, blanced and refreshed in cold water 1/2 pound green beans, same as above 1 pound carrots, cut into 2 inch pieces 3 pounds cauliflower, in florets 1 pound chick peas, cooked 3 tablespoons red or green peppers, sliced 1 pint cherry tomatoes 1 pound zucchini, sliced 1 pound small potatoes, cooked 6 large eggs, sliced in half, hard-boiled 4 tablespoons capers 1/2 cup parsley, chopped
Directions:1. Spoon some of the aioli sauce into the center of each artichoke.
2. Place an aioli-filled artichoke in the middle of each plate, and arrange the cod, carpaccio, prepared vegetables, and eggs around it in a spoke-like fashion, making sure each plate has some of all. Sprinkle with parsley and capers.
Makes 12 servings
AIOLI SAUCE
8 to 10 garlic cloves, peeled
2 egg yolks, room temp
salt and freshly ground pepper
juice of 1 lemon
1 teaspoon Dijon mustard
1 1/2 cups oil (half olive, half peanut) at room temperature
1. Puree garlic in a food processor or blender. Whisk the egg yolks in a small bowl until light and smooth, and add to the garlic. Add salt and pepper to taste, lemon juice, and mustard, and process to a smooth paste.
2. With the machine still running, add the oil, very slowly, into the mixture in a constant, steady stream, blending constantly. Continue the
blending until you obtain a thick, shiny, firm sauce. Transfer to a storage container, cover with plastic wrap, and refrigerate until ready to use.
Category:Appetizers
Albondigas En Salsa Chipotle [Meatballs In Chipotle Sauce]
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———————————MEATBALLS——————————— 1/2 lb Beef, ground finely
1/2 lb Pork, ground finely
1/3 c Onions, finely chopped
2 tb Flour
1 tb Cilantro, fresh minced
1/2 ts Oregano, dried
1/4 ts Cumin, ground
1 Egg, beaten
3 tb Vegatable oil
———————————–SAUCE———————————– 1 tb Vegatable oil
1 Onion, chopped
2 Garlic cloves, chopped
1 c Tomato sauce
2 Chipotles, canned in adobo
-sauce, stemmed and chopped 2 tb Adobo sauce (from chiles)
1/2 c Beef broth
——————————-TORTILLA CUPS——————————- 6 Flour tortillas (6 inch)
Vegatable oil for frying Chopped lettuce MEATBALLS: Combine all the meatball ingredients, except the oil, and mix well. Form into 1 1/2-inch balls. Brown the meatballs in the oil, remove, and keep warm. SAUCE: To make the sauce, add the oil to the pan and saute the onion and garlic until soft. Add the remaining sauce ingredients, bring to a boil, reduce the heat, and simmer for 15 to 20 minutes until the sauce is thickened. Place the sauce in a blender or food processor and puree until smooth. Return the sauce to the pan, add the meatballs, and heat through. TORTILLA CUPS: To make the tortilla cups, pour the oil to a depth of 3 inches and heat to 375 degrees. Place a tortilla in the oil and let it float for a couple of seconds. Press the center into the oil with a can or ladle to form a bowl and fry until crisp, remove, and drain. To serve, place the lettuce in each of the tortilla cups, top with the albondigas, and serve.
Category:Appetizers
Barchetta Endivia Belga E Taleggio (Endive & Taleggio Boats)
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4 Belgian endive heads
1/2 lb Taleggio cheese; room temp
1/4 lb BC Smoked Salmon; thin slice
15 Prosciutto or bresaola
-cured beef slices 2 tb Fennel leaves; finely chop
2 tb Parsley; fresh, fine chop
1 tb Sun-dried tomatoes; pureed
313 ml Roasted peppers; cut in
-thin strips Fresh ground black pepper Extra virgin olive oil Roasted peppers are available commercially in 313 mL jar (Unico brand) Carefully remove endive leaves: rinse and dry carefully. Salmon boats: Place a slice of salmon on the endive leaf, enough to sit in the (endive) “boat”. Remove the outer skin of the taleggio and leave half the cheese for the second combination. Gently blend the cheese with the fennel leaves. Drizzle a little extra virgin olive oil on the salmon and grind a couple of turn of pepper. Place a spoonful of taleggio on top and serve. Bresaola boats: Place a slice of bresaola or prosciutto on the endive. Place a strip of roasted red pepper on top, drizzle with extra virgin olive oil and sprinkle with chopped parsley. Gently mix the sun-dried tomatoes into the cheese. Place a spoonful on top of the “boat”(endive) and serve. If unable to locate Taleggio cheese use goat’s cheese. Takes 20 minutes to prepare
Category:Appetizers
Beef and Cheese Log
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1 tb Salad dressing (mayonnaise)
3 oz Cream cheese; softened
4 oz Natural sharp Cheddar cheese
– finely shredded 3 oz Chopped pressed beef
– finely chopped 1/2 c Pecans; finely chopped
Mix salad dressing with softened cream cheese. Add Cheddar cheese and beef. Mix well. Shape into a 10-inch log. Roll in pecans. Wrap in waxed paper. Chill. Serve sliced with assorted crisp crackers. Makes 40 1/4-inch slices Calories per 1/4-inch slice without crackers: About 35 Source: FOOD — by U.S. Department of Agriculture Typed for you by Karen Mintzias
Category:Appetizers
