All the Recipes here are for
6 People. Adjust as necessary. Also tried to pick ones that can be served chilled or room temp . . .
Bleu Cheese Crostini
4 Ounces Softened Blue Cheese
4 Ounces Softened Cream Cheese
1/2 Tablespoon Brandy
1/4 Cup Coarsely Chopped Pecans
1 Large Baguette, Sliced on the Diagonal
Preheat oven to 425 degrees F.
Thoroughly mix cheeses. Stir in brandy and pecans.
Arrange bread slices on a baking sheet. Spread cheese mixture over bread slices. Bake about 10 minutes until cheese is lightly browned. Serve immediately.
Makes 1 dozen Crostini
Prep Time: 0:15 min Cooking Time: 0:30 Recipe Serves: 6
Cucumber Cups with
Spicy Crab Lime Salad
4 Large Peeled Seedless Cucumbers
¼ Cup Mayonnaise
1 Tablespoon Wasabi Paste
3 Tablespoons Lime Juice
¼ Teaspoon Salt
8 Medium Radishes
4 Ounces Sprouts
1 Pound Lump Crab Meat
Cut cucumbers crosswise unto 1 inch slices. Using a melon baller, scoop out the flesh from the center of each slice making a 'bowl' in the center. Be careful to leave the bottom intact.
Whisk together mayonnaise and wasabi, then add the lime juice, and finally the salt. Julienne the radishes. Trim the sprouts to 1" lengths.
Stir together the crab, wasabi mayonnaise, radish, sprouts.
Place a portion in the center of each cucumber slice.
Refrigerate until chilled.
Prep Time: 0:20 min Cooking Time: 0:00 Recipe Serves: 6
Ham Stuffed Mushrooms
24 Large White Mushrooms, 2 to 3 inches diameter
¼ Cup Chopped Fine Green Onion
1 Tablespoon Butter
2 Tablespoons Flour
¼ Teaspoon Dried Crushed Savory
2 Tablespoons Dry White Wine
2/3 Cup Finely Chopped Pancetta
¼ Cup Unseasoned Bread Crumbs
½ Cup Grated Parmesan Cheese
Preheat oven to 350 degrees
Wash and drain mushrooms. If the skin is a little dark, peel them also. Remove and chop the stems, retaining 1 cup.
Melt butter in a sauté pan over medium high heat.
Cook the mushroom stems and onions until just tender.
Stir in the flour, savory and season with salt and pepper.
Stir in the wine and add two tablespoons of water.
Cook and stir until thickened and bubbly. Stir in ham and Parmesan cheese.
Fill the mushroom caps with the mixture.
Place the mushrooms on a baking sheet and top with the bread crumbs.
Bake 15-20 minutes.
Prep Time: 0:10 min Cooking Time: 0:20 Recipe Serves: 6
Peppered Crab Dip
1 Pound Lump Crab Meat
1 Teaspoon Chopped Garlic
¼ Cup Finely Chopped Pickled Jalapeno Peppers
¼ Pound Grated Monterey Jack Cheese
1 Teaspoon Worcestershire Sauce
1 Teaspoon Hot Pepper Sauce
½ Teaspoon Sea Salt
½ Cup Mayonnaise
2 Ounces Grated Parmigiano-Reggiano Cheese
Preheat the oven to 350 degrees.
Combine the crabmeat, garlic, jalapenos, Monterey Jack, Worcestershire Sauce, hot sauce, salt, and mayonnaise in a medium-size glass mixing bowl.
Toss gently to mix.
Spoon the mixture into a medium-size ramekin.
Sprinkle the Parmesan cheese evenly on the top of the crabmeat mixture.
Bake until golden brown and bubbly, about 25 minutes.
Remove from the oven and let sit for about 5 minutes before serving Garlic Crostini.
Prep Time: 0:20 min Cooking Time: 0:45 Recipe Serves: 6
Spinach Feta Triangles
1 Tablespoon Butter
1 Lightly Beaten Large Egg
½ Cup Finely Chopped Onion
1 Eight Ounce Package Frozen Chopped Spinach, Drained, Dried
8 Sheets Phyllo Dough
1 Cup Crumbled Feta Cheese
1 Stick Melted Butter
Salt and Pepper
Preheat oven to 375 degrees.
In a skillet melt butter and cook onion for about 3 minutes or until softened. Remove skillet from heat and stir in spinach, feta cheese and egg.
Season with salt and pepper.
Lay out one layer of phyllo dough and brush with butter.
Top with another layer of dough and repeat with butter and a third layer of dough.
With a sharp knife cut rectangle into 3 evenly sized pieces.
Place a heaping tablespoon of the spinach mixture in lower left corner of one of the pieces and fold up folding the lower corner up to form a triangle and continuing to fold up in the shape of a triangle – fold as you’d fold a flag.
Place triangles on a baking sheet; at this point they can be frozen and then stored in an airtight container.
Bake for 15 minutes or until golden brown and puffed.
Prep Time: 0:30 min Cooking Time: 0:20 Recipe Serves: 12
Hawaiian Spam Musubi
6 Cups Sticky Rice, Cooked, Room Temperature
6 Sheets Nori (Seaweed), Sliced Lengthwise
1 Twelve Ounce Can of Spam
7 Tablespoons Soy Sauce
5 Teaspoons Rice Wine
5 Tablespoons Sugar
Wasabi
Cut Spam into 12 slices. Fry until slightly crispy. Remove and drain on plate lined with paper towels.
In another pan, combine soy sauce, rice wine and sugar. Bring to a boil over medium-high heat, reduce to low. Add Spam slices, coating them in the mixture. When mixture has thickened, remove Spam from pan.
Lay a sheet of Nori lengthwise on a clean surface. See Note Below. Fill Spam Can with rice and press flat until the rice is 3/4-inch high. Top with slice of Spam. Keep in a bowl of warm water to keep it clean and moist.
Starting at the end towards you, fold Nori over Spam and rice stack, and keep rolling until completely wrapped in the Nori. Slightly dampen the end of the Nori to seal it. Repeat with the other nine Spam slices, making sure to rinse off Spam Can after each use to prevent it from getting too sticky.
Serve with Wasabi.
Note: You can use an empty Spam can that has been opened on both sides for the musubi mold, using your hands (or a piece of Spam) to press down on the rice. Be careful of the sharp edges on the spam can.
Prep Time: 0:45 min Cooking Time: 0:20 Recipe Serves: 12
LET'S GO BRANDON!!!!
