Category Archives: Appetizers

CARPACCIO

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  • 1 ¼ # very lean top round steak.  Have butcher slice paper thin.

  • 3 baguettes sliced ¼” and toasted with Tarragon butter: 

  •  1 cup butter

  • 2 T tarragon

  • 3 T parsley

  • 1 T lemon juice

Place meat on platter, top with sauce and serve with
toast rounds.

  • Sauce

  • 4 T red onion chopped finely

  • 3 cloves garlic chopped finely

  • 1 cup parsely chopped finely

  • 4 anchovey fillets

  • 10 cornichons

  • ½ cup capers

  • 5 T Dijon mustart

  • ¼ cup vinegar

  • 2 T lime juice

  • 1 t Worcestershire sauce

  • ¼ cup olive oil

  • ¼ cup vegetable oil

Process all ingredients except oils.  Add oil slowly through chute.

CAPONATA (CHARLESY DELORENZO)

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  • 2 ½ # eggplants diced with skin on

  • 1 bunch celery chopped finely

  • 1 sliced red onion

  • ¾ large can plum tomatoes

  • 4 tsp sugar

  • 1 cup wine vinegar

  • 2 T capers

  • ½ cup black olives chopped

  • Ground pepper

Sprinkle eggplant with salt and leave in colander with plate on top.  Fry in olive oil until brown and drain on paper towels.  Fry celery chopped in same oil till golden brown.
Sauté onion in ¾ cup olive oil until brown.  Puree tomatoes in food processor.  Stir in onion, season with salt and cook down 15-20 minutes.  Stir in vinegar, capers, olives, eggplant and celery.  Sprinkle with fresh ground pepper.  Simmer 10 minutes.  Chill and serve in endive boats or crackers.

BLACK OLIVE SPREAD

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  • 1 cup chopped black olives

  • ½ cup chopped onion

  • 1 t. curry

  • 1 t. salt

  • ½ cup mayo

  • 1 ½ cups cheddar cheese grated
  • 1 package of English muffins (or party pumps)

Mix olives, onion, curry, salt, mayo and cheese.  Toast English muffins.  Cut in 1/4s and spread with mix.  Bake for 10 minutes at 400 degrees or broil for 3-5 minutes.

BACON SPINACH ROLL UPS

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  • 4 oz. cream cheese

  • 1 10 oz package frozen spinach chopped

  • 6 BACON SLICES

  • ¼ cup mayonnaise

  • 1 t. salt

  • ½ t. pepper

  • ½ cup chopped green
    onions

  • 3 9” flour tortillas

Cook bacon in heavy  large skillet over medium heat until crisp; drain. Crumble bacon into medium bowl; stir in spinach and next 5 ingredients.
Heat 1 tortilla in large skillet over high heat until warm and pliable,
about 1 minute per side.  Transfer to work surface.  Spread 1/3 of filling over
tortilla, leaving ½” border.  Roll up tightly, enclosing filling.  Wrap in
plastic.  Repeat with remaining 2 tortillas and filling. Chill until filling is firm, at least 1 hour or up to 4 hours.  Preheat oven to 400 degrees.
Remove plastic, slice off unfilled ends of rolls.  Cut rolls crosswise on slight diagonal into ¾” thick slices.  Arrange on large baking
sheet.  Bake until heated through, about 7 minutes.  Makes 30.

ARTICHOKE DIP

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  • 2 cans (14 oz size) artichoke hearts

  • 2 cups grated parmesan cheese

  • 1 cup mayo

  • 1 cup sour cream

  • 1 t Tabasco sauce

Smash artichoke hearts.  Mix with other ingredients.  Either spread on rye or pumpernickel
miniatures and bake or put in casserole dish and bake, then spread.  400 degrees for 10 minutes.