hey all,
here are the recipes for some of the fun party food that i made last weekend for wine tasting or for the superbowl. enjoy!
-n
here are the recipes for some of the fun party food that i made last weekend for wine tasting or for the superbowl. enjoy!
-n
Grilled Pineapple Slices
Ingredients:
1 ripe pineapple
2 T brown sugar
3 T melted butter
1 T cinnamon
Directions:
Peel pineapple and cut into rings 1/2 inch thick. Mix brown sugar and cinnamon into melted butter. Brush the sugar mixture onto the slices, making sure both sides are coated.
Place slices on grill for 2-5 minutes each side, or just until dark grill marks form. Slices should be tender but not too soft. Remove slices from the grill, and serve either as whole rings, or slice rings into quarters.
Optional: you may also substitute 1/2 cup of dark Cuban rum for water, and can pierce pineapples slices and marinate in sugar/rum mixture for an hour before grilling. You may also sprinkle slices with shredded coconut before grilling.
While this is meant to be a pre-meal snack for guests, you can also serve hot pineapple slices straight from the grill with vanilla ice cream as a wonderful dessert.
Ingredients:
1 ripe pineapple
2 T brown sugar
3 T melted butter
1 T cinnamon
Directions:
Peel pineapple and cut into rings 1/2 inch thick. Mix brown sugar and cinnamon into melted butter. Brush the sugar mixture onto the slices, making sure both sides are coated.
Place slices on grill for 2-5 minutes each side, or just until dark grill marks form. Slices should be tender but not too soft. Remove slices from the grill, and serve either as whole rings, or slice rings into quarters.
Optional: you may also substitute 1/2 cup of dark Cuban rum for water, and can pierce pineapples slices and marinate in sugar/rum mixture for an hour before grilling. You may also sprinkle slices with shredded coconut before grilling.
While this is meant to be a pre-meal snack for guests, you can also serve hot pineapple slices straight from the grill with vanilla ice cream as a wonderful dessert.
Orange Avocado Salad
Ingredients:
8 medium-sized oranges
2 medium-ripe avocados, diced
1 pomegranate (or a container of pomegranate seeds)
Directions:
Peel the oranges and separate segments. Slice the segments in half. Combine oranges, avocado and pomegranate seeds. I tossed mine with a blood orange olive oil and pomegranate balsamic, but it doesn't necessarily need to be dressed.
Ingredients:
8 medium-sized oranges
2 medium-ripe avocados, diced
1 pomegranate (or a container of pomegranate seeds)
Directions:
Peel the oranges and separate segments. Slice the segments in half. Combine oranges, avocado and pomegranate seeds. I tossed mine with a blood orange olive oil and pomegranate balsamic, but it doesn't necessarily need to be dressed.
Caramelized Onion Gorgonzola Pizza
Ingredients:
4 medium-sized Vidalia onions, thinly sliced
2 T olive oil
12 oz. Gorgonzola cheese, crumbled
a 10 to 12-inch pizza crust (i buy mine in the deli section ,but if you want to make your own, more power to you!)
Directions:
In a large skillet, heat olive oil. Add the onions and saute until onions are soft and dark brown, at least 30 minutes (probably closer to 45), stirring occasionally. Follow any instructions on the package for pre-cooking the pizza crust. Top the crust with onions first, spreading them as if they are your sauce. Sprinkle with Gorgonzola crumbles. Bake for 10-12 minutes at 425 degrees.
Ingredients:
4 medium-sized Vidalia onions, thinly sliced
2 T olive oil
12 oz. Gorgonzola cheese, crumbled
a 10 to 12-inch pizza crust (i buy mine in the deli section ,but if you want to make your own, more power to you!)
Directions:
In a large skillet, heat olive oil. Add the onions and saute until onions are soft and dark brown, at least 30 minutes (probably closer to 45), stirring occasionally. Follow any instructions on the package for pre-cooking the pizza crust. Top the crust with onions first, spreading them as if they are your sauce. Sprinkle with Gorgonzola crumbles. Bake for 10-12 minutes at 425 degrees.
Roasted Red Pepper Bruschetta
(makes 10 small, or 5 large, slices)
Ingredients:
2 large red bell peppers
french baguette
olive oil
feta cheese, crumbled
capers (optional)
Note: To Roast Red Peppers on a gas stove, you will need a pair of flame resistant tongs.
Directions:
You can either hold the whole fresh pepper with the tongs directly over the flame, or set the pepper directly on top of the cook top bracket.
Turn the peppers frequently, as needed, until the skin has turned completely black and starts to blister from the flame.
Place the blackened peppers into a ziplock bag and let it rest for 15 minutes to build up steam.
Remove from bag and peel the skins off the peppers. Remove the stems, core, and seeds.
Slice thinly.
Meanwhile, slice the baguette and brush the slices with olive oil. Place on a cookie sheet and toast under the broiler for about 5 minutes.
Top bread with roasted peppers, feta cheese crumbles and capers.
(makes 10 small, or 5 large, slices)
Ingredients:
2 large red bell peppers
french baguette
olive oil
feta cheese, crumbled
capers (optional)
Note: To Roast Red Peppers on a gas stove, you will need a pair of flame resistant tongs.
Directions:
You can either hold the whole fresh pepper with the tongs directly over the flame, or set the pepper directly on top of the cook top bracket.
Turn the peppers frequently, as needed, until the skin has turned completely black and starts to blister from the flame.
Place the blackened peppers into a ziplock bag and let it rest for 15 minutes to build up steam.
Remove from bag and peel the skins off the peppers. Remove the stems, core, and seeds.
Slice thinly.
Meanwhile, slice the baguette and brush the slices with olive oil. Place on a cookie sheet and toast under the broiler for about 5 minutes.
Top bread with roasted peppers, feta cheese crumbles and capers.
Artichoke-Olive Crostini
Adapted from Mario Batali
(no picture for this one cuz, although it's delicious, it's just this sortof drab grey-green color...not the most photogenic of foods)
Ingredients:
1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread
Directions:
1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.
The olive paste can be refrigerated for 2 days ahead of time. Let it return to room temperature before serving.
Adapted from Mario Batali
(no picture for this one cuz, although it's delicious, it's just this sortof drab grey-green color...not the most photogenic of foods)
Ingredients:
1 garlic clove, peeled and smashed
1 cup large green pitted olives
1 tablespoon capers, rinsed and drained
1 15-ounce can of artichoke hearts, drained
1/4 cup extra-virgin olive oil
8 large slices of crusty bread
Directions:
1. Preheat the oven to 400°F. In a food processor, process the garlic, olives, capers, artichoke hearts and olive oil to a coarse paste.
2. Toast the bread on the oven rack for 6 minutes, or until crisp and browned. Spread the olive paste thickly over the toasts and serve.
The olive paste can be refrigerated for 2 days ahead of time. Let it return to room temperature before serving.