Wild Mushroom & Cheese Pastry Pouches

Yields 32 Pieces

• 3 Slices Bacon
• 1/2 lb. Assorted Mushrooms, finely chopped
• 1/4 cup Green Onions, sliced
• 2 cloves Garlic, minced
• 1 1/2 tsp. Fresh Thyme, chopped
• 1/2 cup Swiss Cheese, shredded
• 1/4 lb. Cream Cheese, softened
• Salt & Pepper, to taste
• 1 Package Puff Pastry Sheets
• 1 Egg
• 1 Tbsp. Water

Berries & Brie, en Croute

Serves 6-8

• 1 Sheet Puff Pastry, thawed
• 1 8oz. Wheel Brie Cheese
• 1/4 Cup Raspberry Preserves
• 1/2 cup Almonds or Walnuts, chopped and toasted
• 1 Egg, lightly beaten with 1 tsp. water
• Crackers to serve with

Seared Ahi Tartare on Wonton Chips with Creamy Avocado

Yields about 3 cups of tartare

• 8 oz. Ahi Tuna
• 4 Tbsp. Extra virgin Olive Oil
• Kosher Salt & Pepper
• 1 Jalapeno, seeded and minced
• 1/3 cup Cilantro leaves, chopped
• 1/2 Red Onion, minced
• 1 fl.oz. Rice Wine Vinegar
• 1 fl.oz. Soy Sauce
• 1 fl.oz. Lime Juice
• 1/2 Package Wonton Skins
• Sesame Seeds
• 2 Avocados
• 1/3 cup Lime juice
• 1/2 cup Half & Half
• 2 oz. Sour Cream

Thai-style Shrimp & Pork Meatballs with Spicy Lime Dipping Sauce

Yields about 36 meatballs

• 4 Green Onions, coarsely chopped
• 2” piece fresh Ginger, peeled and grated, divided
• 1 Jalapeno, seeded and minced, divided
• 2 cloves Garlic, crushed
• 1/2 tsp. Red Chile Flakes
• 1/2 cup, plus 3 Tbsp Tamari (dark soy)
• 1/4 cup Cilantro, chopped
• 2 Limes, zest and juice
• 1/2 lb. Shrimp (21/25), peeled and deveined (remove tails), chopped
• 1 lb. Ground Pork
• 1 Egg, lightly beaten
• 1/2 cup Panko (Japanese-style coarse breadcrumbs)
• 4 tbs Canola Oil (veg. oil)
• 1 tsp, plus 1/2 tsp. Dark Sesame oil
• 3 Tbsp Rice Wine Vinegar
• 2 Tbsp. Granulated Sugar, to taste
• Kosher Salt & Black Pepper, to taste
• toothpicks

1. In a food processor, combine the green onions, half of the ginger (grated), half of the jalapeno, garlic, chile flakes, the 3 Tbsp Tamari, the 1/2 tsp of sesame oil, cilantro, and lime zest.  Pulse 5 or 6 times, then scrape down the bowl and process another minute.
2. Add the shrimp and pork to the food processor and pulse 5 times.  Then add the egg and pulse until the shrimp is ground finely, but do not process to the point of a paste.  The mixture should be starting to come together, but may look a little wet.
3. Transfer the mixture to a mixing bowl, and begin to add the panko to absorb any excess moisture.  Only use 1/4 cup at first, adding more as needed to absorb the excess moisture. (this would be the best time to test a small amount of the mixture in a hot pan and adjust seasonings as needed).
4. Wet you hands lightly, and form the mixture into bite-sized balls (about 36 or so).  You can place the balls onto a plastic wrap lined pan while you form (spray some water on the plastic to keep from sticking), or go directly to step 5 and cook and form at the same time.
5. Heat a large skillet over medium heat (preferably non-stick) and add the vegetable oil.  Depending on the size of your pan, you will probably need to cook the meatballs in 2 batches to prevent crowding.  Add the meatballs to the pan and do not move for about 2 minutes – you want them to get nice and brown.  Then turn the meatballs browning on all sides and cooking thru.  If cooking in batches, transfer to a serving plate and tent with foil while you cook off the remaining meatballs.
6. To make the dipping sauce: In a mixing bowl, combine the remaining jalapeno, remaining ginger (grated), Tamari, lime juice, granulated sugar, sesame oil, and rice wine vinegar.  Mix well and adjust seasonings as needed (adding more sugar if the sauce is too salty.  Serve on a platter with toothpicks and the bowl of dipping sauce.

Caprese Salad Skewers (mini mozzarella, roasted tomatoes, and fresh basil

• 1 lb. Cherry-sized Tomatoes, washed and halved
• Extra Virgin Olive Oil
• Kosher Salt & Pepper
• 2-3 cloves Garlic, sliced very thin
• Balsamic Vinegar
• 1 container Fresh Mini Mozzarella (ciliengine)
• 2-3 oz. Fresh Basil leaves
• Long toothpicks/short skewers

1. Preheat oven to 400F.  Line a baking sheet with parchment.
2. In a mixing bowl, combine the halved tomatoes with a drizzle of olive oil, some salt & pepper, and a drizzle of the balsamic vinegar.  Toss well to coat.
3. Transfer the tomato halves to the lines pan, cut side up.  Place 1-2 slices of the garlic on top of each tomato.  Roast 15 minutes or so, until tomatoes are tender/lightly browned.  Remove from oven and allow to cool (don;t have to be cold, but at least handle-able.
4. In mixing bowl, toss the mozzarella with some salt, pepper, and olive oil (just enough to coat the cheese).
5. Place a basil leaf (or half if the leaves are large) on top of each tomato half, then place a ball of cheese on top of that.  Skewer the cheese side first, so that the tomato is on the farther end.  Repeat if desired, having 2 sets/skewer.
6. Transfer skewers to a serving platter, and drizzle lightly with olive oil and Balsamic Vinegar.

Spicy Toasted Pumpkin Seeds

• 1 Medium Sized Pumpkin
• Water
• Kosher Salt
• Olive Oil
• Worchestershire Sauce
• 1 tsp. Cayenne
• 1 tsp. Cumin, ground
• 1 tsp. Smoked Paprika
• 1/2 tsp. Cinnamon
• 1 tsp. Granulated Garlic

Preheat oven to 400F

1. In a spice grinder, combine last 5 ingredients with 2 tsp. Kosher Salt and blend well to combine.  Reserve.
2. Hack open your pumpkin and scoop out the seeds.  Separate the seeds from the stringy pulp and rinse well.
3. In a small saucepan, combine seeds with 2 cups of water and 3/4 tsp salt for every half cup of seeds.  Bring to a boil, then reduce to a simmer for 10 minutes.  Remove from heat and drain
4. Spread 1-2 Tbsp of olive oil over the bottom of a roasting pan.  Spread the seeds out in a single layer and toast 10 minutes on the top rack of the oven.
5. While seeds begin to toast, combine a few dashes worchestershire sauce with 2 tsp. olive oil and 2 tsp of the seasoning to make a paste.  Toss semi-toasted seeds in the mixture (careful – they will be HOT!!!!!), then return to the roasting pan and cook 5-10 minutes more, until golden brown.
6. Remove from oven and lightly dust with some of the remaining spice mixture.  Allow to cool before serving.  (you can hit the seeds with more spice powder before serving if you like).

Raspberry & Lemon Bars

Makes about 24 bars

Base:

• 3/4 cup Butter (1 1/2 sticks)
• 2 cups All-Purpose Flour
• 1/2 cup (packed) Light Brown Sugar
• 1/2 tsp. Salt

Filling:

• 3/4 cup Raspberry Jelly/Jam
• 4 Eggs
• 1 1/2 cups Granulated Sugar
• 3/4 cup Lemon Juice (fresh)
• 1/3 cup Flour

3 Tbsp. Confectioners’ sugar, to dust bars with

Preheat oven to 350F

1. Cut butter into 1/2-inch pieces.  In food processor, combine all ingredients and process mixture begins to form small lumps.
2. Sprinkle mixture into a 13×9x2 baking pan, and press down evenly into the bottom of the pan.
3. Bake on the middle rack of the oven about 20 minutes, or until golden.  While base is cooking, prepare the topping.  After base is cooked, reduce heat to 300F.
4. In a bowl, whisk together eggs and granulated sugar until well combined.
5. Stir in lemon juice and flour and mix well to combine.
6. Heat the jam in a microwave-safe bowl 1 minute, until pourable.  Spread the jam over the par-baked shortbread base in an even layer.  Then pour the lemon mixture over the jam layer and spread evenly.
7. Cook the topped base in the middle of the 300F oven until set, about 30 minutes.
8. Cool completely in pan, then cut into 24 bars.  Sift confectioners’ sugar over the bars and serve.

Chicken & Roasted Garlic Flatbread with Fontina, Spinach, and Red Pepper Pesto

Serves 4

• 1 Lb. Prepared Pizza Dough
• 8-12 cloves Garlic
• 3 Tbsp Olive Oil
• 2 Chicken Breast, boneless/skinless, trimmed of extra fat
• 1 Lemon, juiced (divide juice in half)
• 1 tsp. Dried Thyme
• 2 Tbsp. Olive Oil,
• 1 tsp. Kosher Salt
• 1 tsp. Black Pepper
• 1/2 Red Onion, sliced thin
• 4-6 oz. Fontina cheese, shredded or sliced thinly
• 4 cups Baby Spinach, washed and mostly dried
• 1 Tbsp. Olive Oil
• 1 tsp. Red Chile Flakes

Garnish:

• Parmesan Cheese
• Red Pepper Pesto (see recipe below)

Preheat the oven to 375F.

1. Combine Garlic cloves and 3 Tbsp Olive Oil in a foil pouch and roast about 30 minutes, or until garlic is soft.  Allow to cool and then mash garlic with the cooking oil making a paste.  This will be the sauce for your flatbread.
2. In a mixing bowl, whisk together the lemon juice, dried thyme, salt, pepper, and 2 Tbsp olive oil.  Add the chicken breast, turning well to coat.  Cover with plastic wrap and let marinate at least 20-30 minutes.
3. After chicken has marinated, heat a large saute pan over medium-high heat with 1 Tbsp oil.  Saute the chicken until golden brown on first side, then flip.  Cook 1-2 minutes more, then transfer to oven to finish cooking (about 10-15 minutes, or until internal temperature is 160F).  Remove from pan and allow to rest about 10 minutes, then slice thinly
4. Place the chicken saute pan over medium-high heat.  If needed, add 1 Tbsp oil, then carefully add in spinach (careful – the water left on the leaves may splatter), and the red chile flakes.  Use a wooden spoon to scrape up any bits of chicken that may have stuck to the pan.  Cook just until all leaves are wilted, then remove from heat.
5. Divide your Pizza Dough into 4 equal portions and roll each piece out on a well floured work-space into a long piece.  Spray a baking sheet with non-stick cooking spray (or lightly oil) and lay out the pieces across the pan, leaving room for them to expand.
6. Top each strip of dough with onion and bake 5 minutes.  Then remove from oven and add the cooked chicken, spinach, and fontina to each of the par-cooked flatbreads.  Return to oven and back 10-15 minutes more, until golden brown.
7. Remove from oven and drizzle with Red Pepper Pesto and some freshly grated Parmesan

Cheddar, Rice, and Ham Fritters (croquettes) with Chipotle Ranch

Yields about 30 Pieces

• 1 cup Water
• 1 cup Milk
• 1 cup White Rice (long grain)
• 1/4 lb. Sharp Cheddar Cheese (about 1/2 cups)
• 2 Tbsp Butter, room temp.
• 3 Green Onion, sliced thin
• 1/4 lb. Ham, diced
• 1 tsp. Salt
• 1 tsp. Pepper
• 2 Eggs, lightly beaten
• 1 1/2 cups Bread Crumbs
• 6 cups Vegetable Oil (to fry in)

1. Bring water and milk to a full boil in a 2- to 2 1/2-quart heavy saucepan.
2. Stir in rice, then cover with a tight-fitting lid and reduce heat to low. Cook rice, undisturbed, until liquid is absorbed and rice is tender, about 15 minutes.
3. Remove from heat and let stand, covered, 5 minutes. Fluff rice with a fork, then transfer to a large bowl.
4. Stir in cheese, ham, butter, scallions, 1/2 teaspoon salt, and 1/4 teaspoon pepper until cheese is melted.
5. Cool, stirring occasionally, 15 minutes, then stir in eggs until combined well.
6. In a large bowl, stir together bread crumbs and remaining salt and pepper.  Working in small batches, drop rounded tablespoonfuls of rice mixture into bread crumbs, rolling to coat and knocking off excess, then transfer to a tray.
7. Heat 1 1/2 inches oil in a 4-quart heavy pot over moderately high heat until it registers 365°F on thermometer, then fry fritters in batches, stirring occasionally, until golden, about 3 minutes per batch. Transfer with a slotted spoon to paper towels to drain. Return oil to 365°F between batches.

Chipotle Ranch

• 1 cup Mayonnaise
• 1 cup Sour Cream
• 1 cup Buttermilk
• 2 cloves Garlic, minced
• 1 tsp. Garlic Powder
• 1 1/2 tsp. Onion Powder
• 1/4 cup Fresh Parsley, minced
• 1 1/2 tsp. Kosher Salt
• 2 tsp. Lime Juice (fresh)
• 2 Chipotles (in adobo)

1. In a food processor or blender, combine buttermilk, lime juice, garlic, and chipotles and process until smooth.  Transfer to a mixing bowl, being sure to scrape down the blender!
2. Add in remaining ingredients and whisk together well to combine.  Adjust seasoning if needed and refrigerate until ready to serve.

Pull-Apart Parmesan-Garlic Monkey Bread

Serves 4-6

• 3 cans Biscuits (butter/buttermilk)
• 2 Tbsp. Fresh Parsley, chopped
• 3/4 cup Butter, Melted and divided
• 3 Tbsp. Green Onions / Chives, sliced thin
• 2 Cloves Garlic, pasted
• 1 cups Grated Parmesan Cheese
• 1 tsp. Salt

Garnish:

• Balsamic Vinegar
• Shredded Parmesan Cheese
• Flavored Olive Oil (Chile, Chive, Basil, etc.)

Preheat oven to 350F.  Grease a Bundt Pan / Loaf pan with melted butter or non-stick spray.

1. Cut each biscuit in half (quarters if you use the cans of large biscuits).
2. In a large bowl, mix 1/2 of the butter, parsley, onions, 1/2 the cheese, garlic paste, and salt.  Dip each biscuit piece into the mixture and coat well.  Layer pieces in the prepared pan adding some cheese in between layers, filling the pan evenly.
3. Pour remaining melted butter evenly over the top of the biscuit pieces and bake for 30-40 minutes, or until golden.
4. Cool for 5-10 minutes in the pan, then turn out onto a serving platter and enjoy.