Char Grilled Hmong Black Pig Skewers with Sesame Salt: Thit Lon Nuong Muoi Vung

TOTAL TIME:12 hr 21 min

Prep: 15 min

Inactive Prep:12 hr

Cook: 6 min

YIELD:4 servings

LEVEL:Easy

Ingredients

2 tablespoons sesame seeds

Salt

2 spring onions, bashed

4 tablespoons minced lemongrass

1 tablespoon sugar

1/2 teaspoon freshly ground black pepper

3 tablespoons vegetable oil

3 tablespoons fish sauce

1 tablespoon honey

1 teaspoon oyster sauce

10 1/2 ounces/300 g pork neck, finely sliced

Special equipment: 12 bamboo skewers, soaked in water for 30 minutes

Directions

Mix the sesame seeds with salt.

Place the spring onions, lemongrass, sugar, black pepper, vegetable oil, fish sauce, honey, and oyster sauce in a mixing bowl and stir to combine. Add the pork, toss to coat, then cover and marinate in the refrigerator overnight.

Preheat a grill. Thread the pork onto bamboo skewers and char grill each side for 3 minutes.

Dip into sesame salt.

Thai-Italian Spring Rolls with Peanut Dipping Sauce

TOTAL TIME: 45 min

Prep: 25 min

Inactive Prep: 15 min

Cook: 5 min

YIELD:4 Servings

LEVEL:Intermediate

Ingredients

Peanut Dipping Sauce

 

4 tablespoons organic crunchy peanut butter

1 ripe Sicilian blood orange, juiced

1 tablespoon water

1 tablespoon real maple syrup

1 teaspoon aged balsamic vinegar (minimum 7 years old)

Pinch hot chile flakes

Thai-Italian Spring Rolls

• 1/4 cup low-sodium tamari
• 2 tablespoons real maple syrup
• 2 (1-inch) knobs fresh ginger, crushed with garlic press
• 2 cloves garlic, crushed with garlic press
• 1 Thai Chile
• 10 fresh basil leaves, torn
• 2 sirloin steaks, sliced into paper thin strips
• 2 teaspoons canola oi8 rice paper sheets
• 8 leaves Boston lettuce, spine removed
• 2 carrots, julienned
• 1/2 cup sundried tomato, julienned
• 2 scallions, julienned
• 1 sweet yellow pepper, seeded and julienned
• 2 baby cucumbers, seeded and julienned
• 1/4 cup fresh coriander ( cilantro) leaves
• *Cook's Note: Very hot chile pepper, if sensitive replace with jalapeno pepper or omit

Directions

To make the peanut sauce: In a bowl, mix together the peanut butter, blood orange juice, and water for a few minutes until it comes together or emulsifies. Add the maple syrup, aged balsamic vinegar, chile flakes, and mix well.

To make the Thai-Italian spring rolls: In a big bowl, combine the tamari, maple syrup, ginger, Thai chile, and basil. Add the steak slices to the bowl and mix well to coat. Cover the bowl, let it marinate in the refrigerator for 15 to 20 minutes. Heat the canola oil over medium-high heat. Add the marinated sirloin strips and saute for about 3 minutes. Do not overcook.

Lay out a clean tea towel. Fill a bowl with lukewarm water. Dip the rice paper into the water one at a time for about 15 seconds. Gently lay the rice paper onto the tea towel and then flip it over so that the excess water is removed from both sides. Mentally divide the rice paper into 4 equal horizontal bands. In the second band from the bottom lay down 1 leaf of Boston lettuce, a thin row of carrots, sun-dried tomatoes, cooked beef, scallions, yellow peppers, and cucumbers. Do not over-stuff the spring rolls. Sprinkle the filling with fresh coriander (cilantro). Fold the lowest band of rice paper over the filling, tuck in the sides, and delicately roll up.

Cut the spring rolls in half and serve with peanut sauce on the side.

Lightened Up Greek Nachos

TOTAL TIME: 30 min

Prep: 25 min

Inactive Prep:--

Cook: 5 min

YIELD:6 to 8 servings

LEVEL:Easy

Ingredients

• 2 tablespoons extra-virgin olive oil
• 1/2 teaspoon honey
• Zest and juice of 3 lemons
• Kosher salt and ground black pepper
• 1 English cucumber
• 1 1/2 cups quartered grape tomatoes
• 3/4 cup low-fat Greek yogurt
• 2 tablespoons roughly chopped fresh dill
• 2 tablespoons roughly chopped fresh flat-leaf parsley
• 1 cup prepared hummus
• Two 8-ounce bags baked pita chips
• 3 ounces kasseri cheese or Parmesan cheese, finely grated
• 2 cups shredded store-bought rotisserie chicken (about 1/2 chicken), warmed
• 1/2 cup quartered kalamata olives

Directions

Preheat the oven to 425 degrees F and place a rack on the second-to-top position. Line a rimmed baking sheet with foil leaving a 2-inch overhang on each side. Set aside.

Whisk together 1 tablespoon of the olive oil, the honey and half of the lemon juice and zest in a mixing bowl. Cut the cucumber in half and dice one half into 1/4-inch pieces. Add the cucumber to the bowl with the vinaigrette along with the grape tomatoes. Toss to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.

Grate the other half of the cucumber on a box grater over a mixing bowl. Wrap the grated cucumber in a kitchen towel and squeeze out any excess liquid over the bowl. Reserve the liquid. Place the grated cucumber into another bowl and add the remaining lemon zest and juice, the remaining 1 tablespoon extra-virgin olive oil, the yogurt, dill and parsley. Stir to combine and season with salt and pepper. Cover with plastic wrap and refrigerate.

Add the hummus to the bowl with the reserved cucumber liquid and whisk to combine. The hummus should be thin enough to drizzle; if not, add 1 tablespoon water at a time until you reach the proper consistency.

Spread the pita chips onto the prepared baking sheet in a single layer, allowing some overlap. Scatter the kasseri cheese evenly on top and bake until the cheese is melted and the pita chips are warmed through, 2 to 3 minutes.

To serve, scatter the shredded chicken evenly all over the pita chips. Drizzle with the hummus and top with the marinated cucumbers and tomatoes using a slotted spoon. Garnish with dollops of the cucumber yogurt sauce and kalamata olives.

Greek Souvlaki (Wicked Kebabs)

TOTAL TIME:1 hr 14 min

Prep: 30 min

Inactive Prep: 35 min

Cook: 9 min

YIELD:4 servings (makes 8 generous kebabs)

LEVEL:Intermediate

Ingredients

For the kebabs

1 3/4 pounds/800 g leg of pork, shin if you can get it, the best quality you can afford, cut into 3/4-inch/2 cm chunks

1 tablespoon dried mint

1 tablespoon dried oregano

2 cloves garlic, peeled and finely grated

3 1/2 ounces/100 ml good-quality olive oil

Juice of 1 lemon

1 tablespoon red wine vinegar

A pinch sea salt

A pinch freshly ground black pepper

3 sweet pointed peppers, a mixture of colours is nice

 

For the tzatziki

• Half a large cucumber
• 6 3/4 ounces/200 ml natural yoghurt
• 1 small clove garlic, peeled
• 1 heaped teaspoon dried mint
• 1 1/2 teaspoons red wine vinegar
• 8 flatbreads, to serve
• 4 sprigs fresh mint, leaves picked
• A small bunch fresh dill, chopped (stalks and all)
• Red wine vinegar
• Greek extra-virgin olive oil
• 1 lemon, to serve

Directions

For the kebabs:
Put the pork chunks, dried mint, dried oregano, garlic, olive oil, lemon juice, vinegar, salt, and black pepper into a bowl and use your clean hands to mix everything together really well. Cover with plastic wrap or clingfilm, then pop into the refrigerator for 30 minutes, or longer if you want the flavours to get a bit more intense.Meanwhile, blacken the peppers directly over the flame of your hob, in a hot dry griddle pan or under a hot grill. Turn them every so often and when they look almost ruined, pop them into a bowl, cover with plastic wrap or clingfilm and put to one side to steam for 5 minutes or so, this will help their skins to come off.

To make the tzatziki:Coarsely grate the cucumber into a sieve set up over a bowl. Add a few good pinches of salt, then use your hands to squeeze out as much water as you can. Pour the water away, then tip the cucumber into the empty bowl and add the yoghurt. Pound the garlic in a pestle and mortar with a good pinch of salt until you have a paste, and spoon that into the bowl with the cucumber. Add the dried mint and red wine vinegar and mix really well. Have a taste to make sure you've got the balance right, then put aside.Preheat a griddle pan or grill on a high heat.Thread the skewers through the marinated pork pieces, leaving little spaces between them so that the heat cooks everything evenly. Cook the kebabs on the screaming hot griddle or grill for about 8 to 10 minutes, turning occasionally until done on all sides.Warm your flatbreads in the oven or in a hot dry pan while your kebabs are cooking.Just before your kebabs are ready, peel and deseed your blackened peppers, then tear them into strips and put them into a bowl.Roll up your mint leaves, finely slice them and add to the bowl along with the dill. Add a few splashes of red wine vinegar, a pinch or two of salt and pepper and a lug of extra-virgin olive oil. Toss and mix together, then have a taste to check the balance of flavours. Cut your lemon into wedges.Put a dollop of tzatziki and the meat from 1 skewer on each warmed flatbread. Top with some of the pepper mixture, a drizzle of extra-virgin olive oil and a good squeeze of lemon juice. Life doesn't get much better.

Notes

If using wooden skewers, cut 8 to fit your griddle pan and soak them in a tray of water to stop them from burning.

Smoked Wild Irish Salmon Millefeuille

TOTAL TIME: 15 min

 

Prep: 15 min

 

 

YIELD:4 servings

 

LEVEL: Easy

Ingredients

POMODORO TOMATO CONFIT:

• 1/2 pound Pomodoro tomatoes
• 1 cup sugar
• 1 (16-ounce) smoked salmon fillet
• 1/2 pound Pomodoro confit tomatoes, recipe follows
• 1/2 pound crab meat
• 2 tablespoons Worcestershire sauce
• 1 tablespoon olive oil
• 1 celery stalk, shredded

Directions

Begin by slicing the salmon fillet into 4 equal sections. Slice each section in half to make 2 thin layers.Using a square 2 by 2-inch cutter, place a piece of salmon at the bottom. Add a layer of tomato confit, a layer of crab meat, and top with another layer of salmon. Repeat this process with all of the salmon, to make 4 millefeuille. Combine the Worcestershire sauce and the olive oil and mix. Place the salmon squares in the center of each plate, top with shredded celery, and drizzle the Worcestershire sauce mixture around the plate.

Preheat oven to 200 degrees F. Slice the tomatoes in half and place them pulp-side up on a baking sheet. Sprinkle the sugar over the tomatoes, place them in the oven and allow them to dry out for approximately 2 hours.

Italian Bruschetta with Sauteed Mushrooms

TOTAL TIME: 26 min

 

Prep: 10 min

 

Cook: 16 min

 

YIELD:4 to 6 servings

 

LEVEL:Easy

Ingredients

• Italian bread, sliced
• 3 tablespoons extra-virgin olive oil, plus extra as needed
• 3 cloves garlic, chopped
• 1 pound mixed mushrooms, chopped (recommended: shiitake, portobello, crimini)

• 1 handful fresh flat-leaf parsley, leaves picked and freshly chopped
• 1 small handful fresh thyme, leaves picked and freshly chopped
• Salt and freshly ground black pepper

 

Directions

Toast your bread in a toaster or on the grill, or if you are lucky enough to own one, an Italian stovetop toaster.

In a large pan over medium-high heat, heat 3 tablespoons olive oil. Once hot, add the garlic and saute until fragrant. Add the mushrooms, salt and pepper, and another sprinkling olive oil. Reduce the heat to medium and cook for about 10 to 12 minutes, stirring often. Add the parsley and thyme, cook for another 5 minutes.
Cook's Note: Does it need another bit of olive oil? Add some more olive oil, if needed.

Serve the mushrooms warm, on top of the bread slices, dress with some extra salt, pepper, and extra-virgin olive oil.

Notes

In Italy, by definition, a bruschetta is a flame-toasted thick slice of bread dressed with any kind of sauce, topped with extra-virgin olive oil, some salt and some pepper.

Italian Risotto Croquettes: Arancini Di Riso

TOTAL TIME:14 hr

 

Prep:1 hr

 

Inactive Prep:12 hr

 

Cook:1 hr
 

YIELD:6 to 8 servings
 

LEVEL:Easy

Ingredients

• 4 cups vegetable broth
• 2 tablespoons butter
• 1/2 white onion, finely chopped
• 2 stalks celery, finely chopped
• 1 cup arborio rice
• Kosher salt and freshly ground black pepper
• 1/2 cup white wine
• 1/2 cup, plus 1/3 cup finely grated Parmesan cheese

• 3 eggs
• Handful fresh flat-leaf parsley, leaves picked and finely chopped
• 1/2 cup finely chopped ham
• 1/2 cup chopped fresh mozzarella cheese
• 1 cup all-purpose flour
• Bread crumbs
• Vegetable oil, for frying

Directions

Bring your vegetable broth to a simmer.

Melt the butter in a large pan over medium heat, add the onion and celery and saute until tender and soft. Stir in the rice and season with salt and pepper and continue to cook for 1 minute. Add wine and stir until almost all liquid is absorbed, about 1 minute. Add a ladleful of the hot broth and cook, stirring, until it has been absorbed. Continue adding the broth, a ladle at the time, and stirring until each addition has been absorbed. This will take about 20 minutes. Stir in 1/2 cup Parmesan cheese. Allow to cool and then put in the refrigerator, covered, overnight.

Separate 1 egg and reserve the yolk.

In a big mixing bowl, add the cold risotto, egg yolk, remaining 1/3 cup Parmesan, ham, mozzarella cheese, and parsley. Stir well, using a wooden spoon, until all the ingredients are well mixed.

Whisk two eggs in a medium bowl.

Place the flour in a plate or small bowl and the bread crumbs in a separate plate or small bowl.

Roll, roll, roll your risotto into balls.

One-by-one, gently roll each ball into the flour, then dip it into the beaten eggs, and then roll it into the breadcrumbs. By doing this you will create a nice crust on the outside of the croquettes, it will help maintain its round shape while cooking, but it will also keep the warmth inside for a while after they are cooked.

Heat up about 1 1/2 cups vegetable oil in a high-sided skillet.

When the oil is hot, start frying the croquettes. Try to remember the order in which you put them into the pan, the first one into the hot oil should be the first one to be turned over, and then the first one to come out. Keep it in mind as you cook!

The process is fairly quick, turn the croquettes a few times to make sure they are evenly cooked, and do not worry if some mozzarella cheese spills out. When it happens, if it happens, there is nothing you can do about it, and the dish won't be affected in any way.

Remove the risotto balls to paper towel-lined plates.

Notes

Allow to cool just slightly before serving...especially if you are serving it to kids, they can really get hurt.
This recipe works great with risotto leftovers, especially vegetable-based ones. In general though, I would not make croquettes with seafood risotto...I usually do not save leftovers.

Italian Antipasto di Ricotta: Simple Ricotta Antipasto

TOTAL TIME: 5 min

 

Prep: 5 min

 

YIELD:4 servings

 

LEVEL:Easy

Ingredients

• 1 pound/450 g fresh sheep's milk ricotta cheese
• Freshly ground black pepper

• Freshly grated zest of 1 lemon
• Extra-virgin olive oil, for drizzling

 

Directions

Whisk the ricotta cheese in a mixing bowl until creamy. Then add the pepper and lemon zest. Mix well and plate. Top with more lemon zest and pepper. Drizzle with extra-virgin olive oil.

Grilled Vegetable Salad

TOTAL TIME: 40 minPrep: 20 min

 

Cook: 20 min

LEVEL:Easy

Ingredients

• The best seasonal fresh vegetables you can find, such as eggplant, peppers, onions, chiles, and radicchio
• Olive oil

• Kosher salt and freshly ground black pepper

• Emeril's ESSENCE Creole Seasoning
• 2 1/2 tablespoons paprika
• 2 tablespoons salt
• 2 tablespoons garlic powder
• 1 tablespoon black pepper

• 1 tablespoon onion powder
• 1 tablespoon cayenne pepper
• 1 tablespoon dried oregano
• 1 tablespoon dried thyme

Directions

Preheat a grill to medium-high.

Cut all the vegetables into similar sizes and toss liberally with olive oil, salt, and pepper, in a bowl.

Place the dressed vegetables on the grill and/or in a vegetable grill pan and grill for 15 to 20 minutes, turning as needed, until desired doneness.

Remove the grilled vegetables to a serving platter and serve warm.

Combine all ingredients thoroughly.

Yield: 2/3 cup

Goat Cheese and Herb Stuffed Radicchio Leaves

TOTAL TIME:4 hr 15 min

 

Prep: 10 min

 

Inactive Prep:4 hr

 

Cook: 5 min

YIELD:12 stuffed radicchio leaves

 

LEVEL:Intermediate

ingredients

 

• 1 cup olive oil
• 3 cloves garlic, minced
• 1/4 cup chopped fresh flat-leaf parsley
• 1/4 cup chopped fresh basil leaves
• 1 teaspoon dried thyme

• 3 scallions, finely chopped
• 1/2 teaspoon kosher salt
• 1/4 teaspoon freshly ground black pepper
• 11 ounces goat cheese, frozen for 15 minutes and sliced into 12 (1/2-inch) pieces
• 12 radicchio leaves, cleaned

Directions

Special Equipment: a deep-fry thermometer

In a small saucepan, heat the olive oil over medium heat until a deep-fry thermometer registers 300 degrees F. Remove from heat and allow to cool for 5 minutes.

Combine the garlic, parsley, basil, thyme, and scallions in a small, heat-resistant glass bowl. Carefully pour the warm oil over the herb mixture, Add the salt and pepper. Mix well.

Spoon a thin layer of the herb mixture on the bottom of an 8 by 8-inch square glass baking dish. Arrange the goat cheese slices in a single layer on top. Spoon the remaining herb mixture evenly over the top of the goat cheese. Cover the baking dish with plastic wrap and refrigerate for at least 4 hours or overnight.

To serve: Place the radicchio leaves on a serving platter, carefully place a slice of marinated goa cheese in each leaf. Drizzle with additional herb mixture and serve.

Vegetables with Olivada

TOTAL TIME: 5 min

 

Prep: 5 min

 

YIELD:4 servings (1 cup olivada)

 

Ingredients

OLIVADA:

• 1 can medium, pitted, black olives, drained
• 1 teaspoon lemon zest
• 2 tablespoons fresh lemon juice
• 3 tablespoons extra-virgin olive oil
• 1/4 cup chopped fresh flat-leaf parsley
• 1 small clove garlic, coarsely chopped
• Salt and freshly ground black pepper
• 3 carrots, peeled and cut into 2 by 1/2-inch sticks
• 1/2 hothouse cucumber, cut into 2 by 1/2-inch sticks
• 1 large fennel bulb, trimmed, halved and sliced into 1/2-inch pieces
• 1 cup cherry tomatoes

 

Directions

Place all ingredients, except the salt and pepper in the bowl of a food processor. Blend until the mixture is chunky, scraping down the inside of the bowl, if necessary. Season with salt and pepper, to taste.

Transfer the olivada to a small dipping bowl and place on a serving platter. Arrange the carrots, cucumber, fennel, and cherry tomatoes around the olivada. Serve.

Antipasti Platter

 

TOTAL TIME:14 hr 15 min

 

Prep: 40 min

 

Inactive Prep:12 hr 20 min

 

Cook:1 hr 15 min

YIELD:6 to 8 servings

 

LEVEL:Easy

Ingredients

• 1 pound assorted sliced deli meats (such as salami, spicy capocollo, prosciutto, mortadella, and bresaola)
• 1/2 pound Parmigiano-Reggiano, cut into irregular chunks
• Pinzimonio, recipe follows

• Marinated Olives, recipe follows
• Roasted Pepper Salad, recipe follows
• 1 loaf focaccia bread, sliced

PINZIMONIO:

• 1/2 cup olive oil
• 2 teaspoons salt

• 1 teaspoon freshly ground black pepper
• Assorted cut-up vegetables (such as carrots, celery, fennel bulb, radishes, red and orange bell peppers, and cherry tomatoes)

MARINATED OLIVES:

• 3 tablespoons olive oil
• 1 tablespoon lemon zest
• 1/2 teaspoon dried crushed red pepper flakes

• 1 1/2 cups Sicilian cracked green olives
• 1 1/2 cups kalamata olives
• 2 tablespoon chopped fresh basil leaves

ROASTED PEPPER SALAD:

• 3 red bell peppers
• 2 orange bell pepper
• 1/3 cup pitted kalamata olives, thinly sliced
• 1/4 cup olive oil

• 2 tablespoons drained capers
• 6 fresh basil leaves, chopped
• 2 garlic cloves, minced
• Salt and freshly ground black pepper

Directions

Arrange the meats, cheeses, and foccacia on a large platter. Arrange a platter of Pinzimonio. Place the Marinated Olives and Roasted Red Pepper Salad in small serving bowls. Serve, allowing guests to compose their own assortment of antipasti on their plate.

Stir the oil, salt, and pepper in a small bowl to blend. Arrange the vegetables on a platter. Serve the vegetables with the dip.

Yield: 4 to 6 servings

Stir the oil, lemon zest, and red pepper flakes in a heavy small skillet over medium heat just until fragrant, about 1 minute. Remove from the heat. Add the olives and toss to coat. Add the basil; toss to coat. Serve.

Yield: 3 cups
Prep Time: 15 minutes
Cook Time: 1 minute
Inactive Prep Time: 12 hours

Preheat the broiler. Cover a heavy baking sheet with foil. Arrange the bell peppers on the baking sheet. Broil until the skins brown and blister, turning the peppers over occasionally, about 15 minutes. Enclose the peppers in a resealable plastic bag. Set aside until cooled to room temperature, about 20 minutes.

Peel, seed, and cut the peppers into 1/2-inch thick strips. Toss the pepper strips, olives, oil, capers, basil, garlic, salt, and pepper in a medium bowl to combine. Cover and refrigerate up to 2 days.

 

Insalata Caprese

 

TOTAL TIME: 10 min

 

Prep: 10 min

 

YIELD:4 servings

 

LEVEL:Easy

Ingredients

• 2 large tomatoes, thickly sliced
• Two 1-pound mozzarella balls, thickly sliced
• 4 fresh basil leaves

Directions

On a plate, arrange the slices of tomato and mozzarella, alternating one after the other and fanning out. Tear the fresh basil over the salad. Sprinkle with salt and drizzle with the best extra-virgin olive oil available.

 

Bruschetta Pizzaiola

                   

TOTAL TIME: 20 min

 

Prep: 10 min

 

Cook: 10 min

YIELD:4 servings

 

LEVEL:Easy

ingredients

• 1 baguette, sliced
• 1 (8-ounce) ball fresh mozzarella
• 1 pint cherry tomatoes, quartered

• 1 handful fresh basil, plus more for garnish
• Extra-virgin olive oil, for serving
• Kosher salt and freshly ground black pepper

 

Directions

Preheat the oven to 375 degrees F.

On a high heat, toast the bread using a stovetop grill, then set aside on a cookie sheet pan.

In a bowl, mix together the mozzarella and tomatoes, season very lightly with olive oil and salt and pepper. Stir well and top the bread with the mixture and place on the sheet pan.

Cook in the oven for about 10 minutes, or until the cheese has melted and starts to crisp into a nice golden color, than place in a platter and allow to cool off for a few minutes before serving.

Dress with a couple leaves freshly picked basil, a drizzle of extra-virgin oil, salt, and pepper.

Mexican Guacamole

"You can make this avocado salad smooth or chunky depending on your tastes."







What to Drink? Sauvignon Blanc, Electric Screwdriver or Beer

Prep Time:10 Min

Ready In:10 Min

Original Recipe Yield 4 servings

Ingredients

3 avocados - peeled, pitted, and mashed
1 lime, juiced
1 teaspoon salt
1/2 cup diced onion
3 tablespoons chopped fresh cilantro
2 roma (plum) tomatoes, diced
1 teaspoon minced garlic
1 pinch ground cayenne pepper (optional)

Directions

1. In a medium bowl, mash together the avocados, lime juice, and salt. Mix in onion, cilantro, tomatoes, and garlic. Stir in cayenne pepper. Refrigerate 1 hour for best flavor, or serve immediately.

Mexican Fruit Salsa and Cinnamon Chips

"Easy to make, tasty fruit salsa and cinnamon tortilla chips. Great as an appetizer or a snack. Great for anytime!"






What to Drink? Beer

Prep Time:15 Min

Cook Time:10 Min

Ready In:45 Min

Original Recipe Yield 10 servings

Ingredients
2 kiwis, peeled and diced
2 Golden Delicious apples - peeled, cored and diced
8 ounces raspberries
1 pound strawberries
2 tablespoons white sugar
1 tablespoon brown sugar
3 tablespoons fruit preserves, any flavor

10 (10 inch) flour tortillas
butter flavored cooking spray
2 tablespoons cinnamon sugar

Directions

1. In a large bowl, thoroughly mix kiwis, Golden Delicious apples, raspberries, strawberries, white sugar, brown sugar and fruit preserves. Cover and chill in the refrigerator at least 15 minutes.

2. Preheat oven to 350 degrees F (175 degrees C).

3. Coat one side of each flour tortilla with butter flavored cooking spray. Cut into wedges and arrange in a single layer on a large baking sheet. Sprinkle wedges with desired amount of cinnamon sugar. Spray again with cooking spray.

4. Bake in the preheated oven 8 to 10 minutes. Repeat with any remaining tortilla wedges. Allow to cool approximately 15 minutes. Serve with chilled fruit mixture.

Brazilian Cheese Bread (Pao de Queijo)

"These yummy gluten/wheat free breads are good for those with Celiac disease or gluten intolerance. These are good either served plain, or with marinara sauce. For more variety, try adding a variety of herb seasonings, such as Italian seasoning or try substituting other cheeses for the Parmesan."

Prep Time:10 Min
Cook Time:20 Min
Ready In:40 Min

Original Recipe Yield 6 breads

Ingredients

1/2 cup olive oil or butter
1/3 cup water
1/3 cup milk or soy milk
1 teaspoon salt
2 cups tapioca flour
2 teaspoons minced garlic
2/3 cup freshly grated Parmesan cheese
2 beaten eggs

Directions

1.Preheat oven to 375 degrees F (190 degrees C).

2.Pour olive oil, water, milk, and salt into a large saucepan, and place over high heat. When the mixture comes to a boil, remove from heat immediately, and stir in tapioca flour and garlic until smooth. Set aside to rest for 10 to 15 minutes.

3.Stir the cheese and egg into the tapioca mixture until well combined, the mixture will be chunky like cottage cheese. Drop rounded, 1/4 cup-sized balls of the mixture onto an ungreased baking sheet.

4.Bake in preheated oven until the tops are lightly browned, 15 to 20 minutes.

Chilean Gambas Pil Pil

"Rich, golden garlic cloves and a splash of pisco flavor juicy prawns in this Chilean version of a classic Spanish tapa."






What to Drink? Riesling, Sidecar or Special Lemonade

Prep Time:20 Min
Cook Time:12 Min
Ready In:32 Min

Original Recipe Yield 6 servings

Ingredients

10 cloves garlic, peeled and slightly crushed
1/2 cup grapeseed oil or olive oil
1 1/2 pounds large shrimp, peeled and deveined
1 cacho de cabra pepper, or Anaheim pepper, seeded and cut into 1/2-inch pieces
3 tablespoons pisco or brandy
salt to taste
cayenne pepper to taste
1 lime, cut into wedges, for serving

Directions

1.Place the garlic cloves and grapeseed oil in a skillet over medium-high heat. Let the garlic slowly turn golden brown as the oil becomes hot; continue cooking until the garlic has turned golden-brown, and the oil is quite hot.

2.Add the shrimp, stir to coat with oil, and cook for 15 seconds before stirring in the chile pepper. Continue to cook until shrimp is pink and firm. Pour in pisco, and cook for 30 seconds to let the alcohol evaporate. Season with salt to taste, then pour the mixture into a serving dish. Serve sprinkled with cayenne pepper, and garnished with lime wedges.

Greek Baklava

"A Greek favorite that makes everyone think you are a master chef and is sooo easy to make!! I taught a Greek friend how to make apple pie and she taught me this fabulous recipe. The phyllo dough for this recipe is found in the freezer section of most grocery stores. Add a little lemon zest to the sugar sauce, if desired."

Original Recipe Yield 3 dozen

Ingredients
1 (16 ounce) package phyllo dough
1 pound chopped nuts
1 cup butter
1 teaspoon ground cinnamon
1 cup water
1 cup white sugar
1 teaspoon vanilla extract
1/2 cup honey

Directions

1. Preheat oven to 350 degrees F(175 degrees C). Butter the bottoms and sides of a 9x13 inch pan.

2. Chop nuts and toss with cinnamon. Set aside. Unroll phyllo dough. Cut whole stack in half to fit pan. Cover phyllo with a dampened cloth to keep from drying out as you work. Place two sheets of dough in pan, butter thoroughly. Repeat until you have 8 sheets layered. Sprinkle 2 - 3 tablespoons of nut mixture on top. Top with two sheets of dough, butter, nuts, layering as you go. The top layer should be about 6 - 8 sheets deep.

3. Using a sharp knife cut into diamond or square shapes all the way to the bottom of the pan. You may cut into 4 long rows the make diagonal cuts. Bake for about 50 minutes until baklava is golden and crisp.

4. Make sauce while baklava is baking. Boil sugar and water until sugar is melted. Add vanilla and honey. Simmer for about 20 minutes.

5. Remove baklava from oven and immediately spoon sauce over it. Let cool. Serve in cupcake papers. This freezes well. Leave it uncovered as it gets soggy if it is wrapped up.

Spanish Valencian Empanadas

"Small pockets of dough filled with ham, onion, tomatoes, parsley, and hard-boiled eggs. These are as tasty as they are easy and impressive. They make great appetizers!"





What to Drink? Tempranillo or Perfect Pear Brandy Sidecar

Prep Time: 20 Min

Cook Time: 10 Min

Ready In: 30 Min

Original Recipe Yield 12 servings

Ingredients
2 tablespoons olive oil
1 medium onion, chopped
2 small tomatoes - peeled, seeded and chopped
4 ounces diced cooked ham
2 hard-cooked eggs, chopped
1 1/2 tablespoons chopped fresh parsley
salt and pepper to taste
1 (10 ounce) can refrigerated pizza crust dough

Directions

1. Heat the oil in a large skillet over medium-high heat. Add the onions, and saute until tender. Pour in the tomatoes, and cook for a minute, then stir in the ham and heat through. Remove from the heat, and mix in the eggs and parsley. Allow to cool for at least 5 minutes.

2. Preheat the oven to 425 degrees F (220 degrees C). Unroll the can of pizza dough on a clean surface, and stretch or roll into a 14x10 inch rectangle. Cut into twelve 3 inch squares.

3. Place equal amounts of the filling into the centers of the squares. Brush the edges lightly with water. Fold in halves to form a triangle, pressing the edges to seal. Place on a greased cookie sheet and prick with a fork.

4. Bake for 8 to 10 minutes in the preheated oven, until golden brown. Let stand 5 minutes before serving.