Entertaing at Home - Part 3 *Salads*

Welcome to part Three on my series...Entertaing At Home.  So far we loooked at Appetizers and Main Courses.  Now let's check out Salads.

Salads can be an appetizer, a first course or even a main course.  Anyway you look at it salads are just darn good.  I've found some great recipes that I hope you'll try on your family and friends.

Now we journey to part 3...Salads!

Salad is any of a wide variety of dishes, including vegetable salads; salads of pasta, legumes, eggs, or grains; mixed salads incorporating meat, poultry, or seafood; and fruit salads. They may include a mixture of cold and hot, often including raw vegetables or fruits.

Green salads include leaf lettuce and leafy vegetables with a sauce or dressing. Other salads are based on pasta, noodles, or gelatin. Most salads are served cold, although some, such as south German potato salad, are served warm.   Salads are generally served with a dressing, as well as various garnishes such as nuts or croutons, and sometimes with the addition of meat, fish, pasta, cheese, eggs, or whole grains.

*Almond and Baby Bok Choy Asian Salad*

"This crispy salad uses authentic Asian ingredients and the sauce is delicious. If you can find mirin in an Asian grocery store, it makes it much more authentic and not too sweet."

Ingredients

• 1/2 cup canola oil
• 1/4 cup rice vinegar
• 3 tablespoons soy sauce
• 1 tablespoon mirin (Japanese sweet rice wine)
• 2 tablespoons toasted sesame seeds
• 1/2 head romaine lettuce, chopped
• 2 heads baby bok choy, cleaned and sliced
• 1 carrot, cut into matchsticks
• 1/4 cup toasted sliced almonds
• 1/2 cup croutons

Directions

1. Whisk together the oil, vinegar, soy sauce, mirin, and sesame seeds in a small bowl, then set aside. Toss together the romaine, bok choy, carrot, almonds, and croutons in a large bowl. Pour the dressing over the salad, toss to coat, and serve immediately.

*Southwestern Caesar Salad*

"Delicious Southwestern twist on the classic Caesar Salad (Cesar in Spanish) with chipotle dressing. It makes a beautiful presentation for you and your guests. Serve with warm flour tortillas."

Ingredients

• 4 skinless, boneless chicken breast halves
• 1 (1.27 ounce) packet dry fajita seasoning
• 1 cup mayonnaise
• 2/3 cup grated Parmesan cheese
• 1/2 cup sour cream
• 2 anchovy fillets
• 4 green onions, chopped
• 1 tablespoon chopped fresh parsley
• 1 tablespoon Dijon mustard
• 1 canned chipotle pepper
• 1 1/2 teaspoons minced garlic
• 1 teaspoon Worcestershire sauce
• 8 cups romaine lettuce, torn into bite-size pieces
• 1/2 cup garlic flavored croutons
• 1/4 cup shredded Parmesan cheese
• 1 red bell pepper, sliced into thin rings
• 1 yellow bell pepper, sliced into thin rings
• 1 orange bell pepper, sliced into thin rings

Directions

1. Preheat an outdoor grill for high heat and lightly oil grate.
2. Sprinkle chicken breasts with fajita seasoning, and grill for about 4 minutes on each side, or until no longer pink and juices run clear. Allow to cool, then slice into bite-size strips.
3. In a blender or food processor, combine mayonnaise, grated Parmesan cheese, sour cream, anchovies, green onions, parsley, Dijon mustard, chipotle pepper, garlic, and Worcestershire sauce. Blend until smooth.
4. Place romaine lettuce in a large bowl, and top with croutons, shredded Parmesan, and red, yellow, and orange pepper rings. Arrange chicken on top, then pour on the dressing.

 

*Salsa Pasta Salad*

"A zesty shake of vinegar, cilantro, garlic salt, lemon juice, oil and sugar dances with pasta tossed with onion, bell pepper, olives, tomatoes and green chilies. Let the salad chill for a while to bring out all the festive flavors."

Ingredients

• 2 cups dry rainbow radiatore pasta
• 1 onion, chopped
• 1 red bell pepper, chopped
• 1 (6 ounce) can sliced black olives
• 3 tomatoes, diced
• 1 (4 ounce) can diced green chiles
• 1/3 cup distilled white vinegar
• 1/4 cup chopped fresh cilantro
• 1 1/2 teaspoons garlic salt
• 1/3 cup lemon juice
• 1/2 cup vegetable oil
• 1 tablespoon white sugar
• 1 tablespoon chili powder

Directions

1. In a large pot with boiling salted water cook radiatore pasta until al dente. Drain.
2. Meanwhile, combine chopped onion, bell pepper, olives, tomatoes, and green chilies in a large bowl.
3. In a small bowl, whisk together vinegar, cilantro, garlic salt, lemon juice, vegetable oil, sugar and chili powder.
4. Mix cooked pasta with vegetables. Toss with cilantro dressing and serve.

*Gazpacho Pasta Salad*

"Lime-tomato dressing with a jalapeno kick makes for a great summer salad. Add 1 cup of cooked chicken or shrimp to make a main dish."

Ingredients

• 1/2 pound rotelle pasta
• 4 green onions, chopped
• 1 cup chopped green bell pepper
• 1 jalapeno pepper, seeded and minced
• 2 tomatoes, chopped
• 1 cucumber
• 1/4 cup olive oil
• 1/4 teaspoon salt
• 1 clove garlic, crushed
• 1/4 cup fresh lime juice
• 1/4 teaspoon ground black pepper
• 6 fluid ounces tomato juice

Directions

1. Bring a large pot of lightly salted water to a boil. Add pasta and cook for 8 to 10 minutes or until al dente; drain.
2. In large bowl combine pasta, onion, bell pepper, jalapeno, tomatoes, cucumber, oil, salt, garlic, lime juice, black pepper and tomato juice. Toss well and chill in refrigerator for 2 hours. Toss again before serving.

*Napa Cabbage Salad*

"This is a yummy, crunchy cabbage salad with toasted ramen noodles and almond slivers."

Ingredients

• 1 head napa cabbage
• 1 bunch minced green onions
• 1/3 cup butter
• 1 (3 ounce) package ramen noodles, broken
• 2 tablespoons sesame seeds
• 1 cup slivered almonds
• 1/4 cup cider vinegar
• 3/4 cup vegetable oil
• 1/2 cup white sugar
• 2 tablespoons soy sauce

Directions

1. Finely shred the head of cabbage; do not chop. Combine the green onions and cabbage in a large bowl, cover and refrigerate until ready to serve.
2. Preheat oven to 350 degrees F (175 degrees C).
3. Make the crunchies: Melt the butter in a pot. Mix the ramen noodles, sesame seeds and almonds into the pot with the melted butter. Spoon the mixture onto a baking sheet and bake the crunchies in the preheated 350 degrees F (175 degrees C) oven, turning often to make sure they do not burn. When they are browned remove them from the oven.
4. Make the dressing: In a small saucepan, heat vinegar, oil, sugar, and soy sauce. Bring the mixture to a boil, let boil for 1 minute. Remove the pan from heat and let cool.
5. Combine dressing, crunchies, and cabbage immediately before serving. Serve right away or the crunchies will get soggy.

*Black Bean and Couscous Salad*

"This is a great salad for a buffet, with interesting textures and southwest flavors combined in one delicious salad. Leftovers store well refrigerated for several days."

Ingredients

• 1 cup uncooked couscous
• 1 1/4 cups chicken broth
• 3 tablespoons extra virgin olive oil
• 2 tablespoons fresh lime juice
• 1 teaspoon red wine vinegar
• 1/2 teaspoon ground cumin
• 8 green onions, chopped
• 1 red bell pepper, seeded and chopped
• 1/4 cup chopped fresh cilantro
• 1 cup frozen corn kernels, thawed
• 2 (15 ounce) cans black beans, drained
• salt and pepper to taste

Directions

1. Bring chicken broth to a boil in a 2 quart or larger sauce pan and stir in the couscous. Cover the pot and remove from heat. Let stand for 5 minutes.
2. In a large bowl, whisk together the olive oil, lime juice, vinegar and cumin. Add green onions, red pepper, cilantro, corn and beans and toss to coat.
3. Fluff the couscous well, breaking up any chunks. Add to the bowl with the vegetables and mix well. Season with salt and pepper to taste and serve at once or refrigerate until ready to serve.

*Potato and Bacon Salad*

"This is a creamy potato salad made with bacon and Dijon mustard that's great the second day too."

Ingredients

• 5 eggs
• 4 slices bacon
• 2 tablespoons Dijon mustard, or to taste
• 1 cup mayonnaise
• 3 stalks celery, minced
• 2 pounds small potatoes
• 2 tablespoons chopped fresh parsley
• salt and pepper to taste

Directions

1. Place the potatoes in a pot with enough water to cover, and bring to a boil. Cook for about 20 minutes, or until tender. Drain and cool.
2. Meanwhile, place eggs in a saucepan and cover with cold water. Bring water to a boil and immediately remove from heat. Cover, and let eggs stand in hot water for 10 to 12 minutes. Remove from hot water, and place in a bowl of cold water to cool.
3. Peel the eggs, and place 3 of them into a large bowl. Reserve the rest for later. Mash the eggs in the bowl with a fork. Stir in the mustard, mayonnaise, celery, salt and pepper. Set aside.
4. Cook bacon slices in the microwave for about 4 minutes, until crisp, or fry in a skillet over medium-high heat. Crumble 2 of the bacon slices into the mayonnaise mixture. Reserve the rest for garnish.
5. Peel and chop the potatoes, and stir into the bowl until evenly coated. Slice the 2 remaining eggs, and place on top of the salad. Crumble the remaining bacon over the eggs, then sprinkle parsley over the top.

*Black Bean And Corn Salad*

"Beans, corn, scallions, bell peppers and onions are mixed together and napped with a vinaigrette dressing that has had a few niceties added ...cilantro, pepper, cayenne and cumin. Toss and let sit overnight."

Ingredients

• 1/2 cup balsamic vinaigrette salad dressing
• 1/4 teaspoon seasoned pepper
• 1/4 teaspoon dried cilantro
• 1/8 teaspoon ground cayenne pepper
• 1/4 teaspoon ground cumin
• 2 (15 ounce) cans black beans, rinsed and drained
• 2 (15 ounce) cans whole kernel corn, drained
• 1/2 cup chopped onion
• 1/2 cup chopped green onions
• 1/2 cup red bell pepper, chopped

Directions

1. In a small bowl, mix together vinaigrette, seasoned pepper, cilantro, cayenne pepper, and cumin. Set dressing aside.
2. In a large bowl, stir together beans, corn, onion, green onions, and red bell pepper. Toss with dressing. Cover, and refrigerate overnight. Toss again before serving.

Entertaining At Home Part 2 - The Main Course

It is at once the most enjoyable yet fretful proposition in one's cooking life:The opportunity to entertain. When people are coming over...be it a small knot of close friends or a larger group for a special celebration of some kind...we want to do the cooking ourselves and do it right!

It's work, yes. But it's also the reward. As a lover of cooking and good food, cooking is an integral part of my life and I hope it is that way for you too. Plus. kitchen time is always a good time. That's where folks like to gather. And later on, hearing guests' praises for a job well done is more than worth the time and effort it to to create..

Oftentimes, a little inspiration is all you need to start your journey towards those rewards. You want new ideas for something new to create, something different to serve, something that will make heads turn.

Next stop on our entertaining journey is the Main Course...

In formal dining, a well-planned main course can function as a sort of gastronomic apex or climax. In such a scheme, the preceding courses are designed to prepare for and lead up to the main course in such a way that the main course is anticipated and, when the scheme is successful, increased in its ability to satisfy and delight the diner. The courses following the main course then calm the palate and the stomach, acting as a sort of dénouement or anticlimax.

 

*Peppered Roast Beef w/Cranberry-Red Wine Sauce*

"A boneless beef sirloin tip roast is a tender and affordable cut. It is paired with a sweet-tart sauce that provides a nice counterpoint to the rich meat."

Ingredients

"Beef"

1 3lb boneless sirloin tip roast

2 tsp Dijon mustard

2 tsp tomato paste

2 tsp garlic, minced

1 tsp canola oil

1 tbs fresh ground black pepper

1 tsp dried thyme

3/4 tsp dried rosemary

3/4 tsp kosher salt

1/4 tsp ground coriander

"Sauce"

1 tbs butter

1/4 cup shallots, minced

1 tsp sugar

1 cup red wine

1 cup frozen cranberries

1/2 cup beef broth

Directions

1. Heat oven to 350 degrees. Pat roast dry;place in heavy hsallow roasting pan.  In small bowl, stir together mustard, tomato paste, garlic and oil; rub over surface of roast. In another bowl mix pepper, thyme, rosemary, salt and coriander.  Sprinkle over roast.  Bake 1 hour 25 minutes for medium rare.

2. Meanwhile, melt butter in medium saucepan over med-low heat.  Add shallots; cook 3 to 5 minutes or until hsallots begin to brown.  Sprinkle with sugar; cook 1 minute.  Add wine, cranberries and broth.  Increase heat to medium and bring to a boil....gently boil 5 minutes.  Strain into medium bowl, pressing on cranberries to extract pulp.

3. Place roast on platter; cover loosely with foil.  Let stand 15 minutes.

4. Meanwhile, add sauce to roasting pan.  Bring to a boil over medium heat, scraping up any browned bits from bottom of pan.  Serve sauce with roast.

*Crab-Stuffed Filet Mignon with Whiskey Peppercorn Sauce*

"Delicious Filet Mignon stuffed with succulent crab, wrapped in bacon and topped with whiskey-peppercorn sauce. Time consuming, but just as good, if not better than any high-end restaurant recipe."

Ingredients

• CRAB STUFFING:
• 2 tablespoons olive oil
• 1 teaspoon minced onion
• 1 teaspoon minced green onion
• 1 teaspoon minced garlic
• 1 teaspoon minced celery
• 1 teaspoon minced green bell pepper
• 2 tablespoons shrimp stock or water
• 1 (6 ounce) can crab meat, drained
• 2 tablespoons bread crumbs
• 1 teaspoon Cajun seasoning
• PEPPERCORN SAUCE
• 1 1/4 cups beef broth
• 1 teaspoon cracked black pepper
• 1 fluid ounce whiskey
• 1 cup heavy cream
• STEAKS:
• 4 (6 ounce) filet mignon steaks
• 4 slices bacon, cooked lightly
• salt and cracked black pepper to taste
• 1 tablespoon olive oil
• 1 clove garlic, minced
• 1 teaspoon minced shallot
• 1 cup crimini mushrooms, sliced
• 1 fluid ounce whiskey
• 1 teaspoon Dijon mustard

Directions

1. Make Crab Stuffing: Heat 2 tablespoons olive oil in a large skillet. Saute onion, green onion, garlic, celery, and green pepper until tender. Stir in shrimp stock, crab meat, bread crumbs, and Cajun seasoning. Remove from heat, and set aside.
2. Prepare Peppercorn Sauce: In a small saucepan over medium heat, combine beef broth and cracked black pepper. Simmer until reduced to 1 cup, stirring frequently. Add1 ounce whiskey and 1 cup cream. Continue simmering until reduced to 1 cup. Remove from heat, and set aside.
3. Prepare Steaks: Slice a pocket into the side of each steak, and stuff generously with crab stuffing. Wrap bacon around side, and secure with toothpicks. Season to taste with salt and pepper; set aside. Heat olive oil in a large cast iron skillet over medium heat. Saute garlic and shallot for 1 minute. Stir in mushrooms, and saute until tender. Remove mushroom mixture, and set aside.
4. Place steaks in skillet, and cook to desired doneness. Remove from skillet, and keep warm. Deglaze skillet with 1 ounce whiskey. Reduce heat, and stir in peppercorn sauce and Dijon mustard. Add mushroom mixture, and reduce sauce until thickened. Remove toothpicks and bacon from steaks, and arrange steaks on a plate. Top with sauce.                

*Lemongrass and Citrus Poached Salmon*

"This is a very light and delicate dish with a smooth and subtle lemon and citrus flavor that melts in your mouth. Also serves well cold. Best if served with veggies and a good teriyaki sauce."

Ingredients

• 2 1/2 pounds salmon fillet
• 1 quart chicken stock
• 1 quart orange juice
• 2 cups white wine
• 1 small yellow onion, chopped
• 2 tablespoons minced garlic
• 2 cups chopped lemon grass
• 1 teaspoon salt
• 1 teaspoon white pepper

Directions

1. Remove skin from salmon, then cut into desired portions.
2. In a large pot, combine chicken stock, orange juice, white wine, onion, garlic and lemon grass. Season with salt and white pepper. Bring to a boil for 5 minutes. Reduce heat to a low boil. Place the salmon in the poaching liquid until flaky and tender, about 5 minutes.

*Caramel Apple Pork Chops*

"Warm, spicy, and sweet, this wonderful recipe is a guaranteed favorite and is great with mashed potatoes and buttered green beans."

Ingredients

• 4 (3/4 inch) thick pork chops
• 1 teaspoon vegetable oil
• 2 tablespoons brown sugar
• salt and pepper to taste
• 1/8 teaspoon ground cinnamon
• 1/8 teaspoon ground nutmeg
• 2 tablespoons unsalted butter
• 2 tart apples - peeled, cored and sliced
• 3 tablespoons pecans (optional)

Directions

1. Preheat oven to 175 degrees F (80 degrees C). Place a medium dish in the oven to warm.
2. Heat a large skillet over medium-high heat. Brush chops lightly with oil and place in hot pan. Cook for 5 to 6 minutes, turning occasionally, or until done. Transfer to the warm dish, and keep warm in the preheated oven.
3. In a small bowl, combine brown sugar, salt and pepper, cinnamon and nutmeg. Add butter to skillet, and stir in brown sugar mixture and apples. Cover and cook until apples are just tender. Remove apples with a slotted spoon and arrange on top of chops. Keep warm in the preheated oven.
4. Continue cooking sauce uncovered in skillet, until thickened slightly. Spoon sauce over apples and chops. Sprinkle with pecans.

*Baked Garlic Parmesan Chicken*



"A wonderful baked chicken recipe that's quick and easy! Using just a few handy ingredients, create a delicious main dish, that also makes great leftovers - if there are any! Serve with a salad and pasta or rice for a scrumptious dinner."

Ingredients

• 2 tablespoons olive oil
• 1 clove garlic, minced
• 1 cup dry bread crumbs
• 2/3 cup grated Parmesan cheese
• 1 teaspoon dried basil leaves
• 1/4 teaspoon ground black pepper
• 6 skinless, boneless chicken breast halves

Directions

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a 9x13 inch baking dish.
2. In a bowl, blend the olive oil and garlic. In a separate bowl, mix the bread crumbs, Parmesan cheese, basil, and pepper. Dip each chicken breast in the oil mixture, then in the bread crumb mixture. Arrange the coated chicken breasts in the prepared baking dish, and top with any remaining bread crumb mixture.
3. Bake 30 minutes in the preheated oven, or until chicken is no longer pink and juices run clear.

*Smoked Salmon Ravioli*

"Sheets of fresh pasta are filled with a savory mousse of pureed smoked salmon, eggs, cream, pepper and chives. Serve over a rich and tangy pool of melted gruyere and cream, sprinkle more gruyere over the top, and finish under the broiler."

Ingredients

• 2 cups all-purpose flour
• 2 eggs, beaten
• 2 egg yolks
• 1 pound smoked salmon
• 2 eggs
• 1 cup heavy cream
• 2 teaspoons chopped fresh chives
• 1/2 teaspoon ground black pepper
• 1 egg, beaten
• 16 ounces shredded Gruyere cheese
• 1 cup heavy whipping cream

Directions

1. TO MAKE THE PASTA, place the flour in a mound on a smooth work area, creating a well in the center. Pour the 2 beaten eggs and 2 egg yolks into the well, and slowly pull the flour into the eggs until it is all incorporated. Finish kneading by hand, adding more flour if needed for a smooth consistency. Divide the pasta in half and roll out each half or feed through pasta roller until thin, number 6 setting on the machine. Roll out as many sheets of pasta as possible.
2. FOR THE SMOKED SALMON MOUSSE, puree the smoked salmon and 2 eggs together until smooth. Slowly add 1 cup heavy cream, chopped chives, and pepper. Mix thoroughly.
3. To assemble the raviolis, prepare a smooth, floured surface. Lay out the pasta and divide the smoked salmon mousse into 24 equal-sized portions and place these portions two inches apart on one sheet of pasta. Brush the beaten egg on the pasta between the mounds of salmon mousse, and cover with the other sheet of pasta. Cut raviolis apart, and refrigerate or freeze until you are ready to use.
4. Bring a large pot of lightly salted water to a boil, add raviolis, and cook about 6 minutes. Drain well.
5. Meanwhile, add to each of 8 fireproof plates 1 ounce gruyere cheese and 1/8 cup heavy cream. Heat under the broiler until the cheese melts then add the raviolis and sprinkle 1 ounce more gruyere on top. Place under the broiler until the cheese browns lightly.
6. Serve the stuffed raviolis on the warm plates.

              

Entertaining At Home - Part 1 "Appetizers"

It is at once the most enjoyable yet fretful proposition in one's cooking life:The opportunity to entertain.  When people are coming over...be it a small knot of close friends or a larger group for a special celebration of some kind...we want to do the cooking ourselves and do it right!

It's work, yes.  But it's also the reward.  As a lover of cooking and good food, cooking is an integral part of my life and I hope it is that way for you too.  Plus. kitchen time is always a good time.  That's where folks like to gather.  And later on, hearing guests' praises for a job well done is more than worth the time and effort it to to create..

Oftentimes, a little inspiration is all you need to start your journey towards those rewards.  You want new ideas for something new to create, something different to serve, something that will make heads turn.  First I'll start with the first thing your guests will see and taste...Appetizers!

*Garlic-Lime Drumettes w/Chipotle Mayonnaise*

"Drumettes, also called party wings, are the meatiest part of the chicken wing. They look like miniature drumsticks and are the right size to serve as appetizers.  This marinade gives them lots of flavor in a relatively short amount of time"

Ingredients:

*Chicken & Marinade*

6 garlic cloves, minced

2 tsp lime peel, grated

2 tsp kosher salt

2 tsp dried oregano

2 tsp cumin seeds, toasted & crushed

1/2 cup lime juice

1/3 cup olive oil

24 chicken drumettes

*Mayonnaise*

1 cup mayonnaise

1/2 cup sour cream

1 tbs dijon mustard

3 chipotle chiles in adobo sauce, drained

1 tbs adobo sauce

Directions:

1. Place garlic, lime peel, salt, oregano, cumin seeds, lime juice in shallow pan large enough to hold drumettes in one layer.  Add chicken, turn to coat completely with marinade.  Cover and refrigerate for 2 to 4 hours.

2. In small bowl, stir together all mayonnaise ingredients.  Refrigerate 30 minutes.

3. Heat grill or broiler.  Remove chicken from marinade.  Cook 12 to 14 minutes or until browned and juices run clear.

*Green Chile Cheese Ball*

"This mouth-watering appetizer is ideal for any party, from Super Bowl Sunday to book club meetings. Awe your friends with this southwestern-style cheese ball! Place on a nice serving dish with an assortment of crackers"

Ingredients

• 4 large Anaheim chile peppers
• 1 1/2 pounds shredded pepper jack cheese
• 2 (8 ounce) packages cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups finely chopped pecans

Directions

1. Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. Be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
2. Combine the chopped peppers with the pepper jack, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.
3. Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.

*Antipasto Pasta Salad*

"A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings."

Ingredients

• 1 pound seashell pasta
• 1/4 pound Genoa salami, chopped
• 1/4 pound pepperoni sausage, chopped
• 1/2 pound Asiago cheese, diced
• 1 (6 ounce) can black olives, drained and chopped
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 3 tomatoes, chopped
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• salt and ground black pepper to taste

Directions

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

*Jalapeno Popper Mushrooms*

"These bite-sized appetizers are creamy, spicy, and cheesy. Why choose between stuffed mushrooms or jalapeno poppers when you can have both? At the same time!"

Ingredients

• 2 slices bacon
• cooking spray
• 1 1/2 teaspoons olive oil
• 8 mushrooms, stems removed and chopped and caps reserved
• 1 clove garlic, minced
• 1 jalapeno pepper, ribs and seeds removed, finely chopped
• 1 (3 ounce) package cream cheese, softened
• 3 tablespoons shredded Cheddar cheese
• sea salt to taste
• ground black pepper to taste

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
3. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
4. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

*Crawfish, Shrimp and Crab Ceviche*

"This three seafood ceviche is worth trying! Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips.  Make everything ahead and marinate, but don't put the avocado in until close to serving."

Ingredients

• 1/2 pound cleaned, cooked crawfish tail meat
• 1/2 pound jumbo lump crabmeat
• 1/2 pound cooked small shrimp, peeled and deveined
• 1/2 cup lime juice
• 1/2 cup ketchup
• 2 tablespoons hot sauce
• 2 tablespoons olive oil
• 1/3 cup chopped cilantro
• 1/2 cup diced red onion (1/4-inch pieces)
• 1 cup peeled, seeded, and diced cucumber
• 1 cup diced jicama
• 1 jalapeno chile pepper, seeded and minced
• salt to taste
• 1 large avocado, diced

Directions

1. Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
2. In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.

*Bacon-Wrapped Jalapeno Shrimp*

"Shrimp stuffed with pickled jalapenos, wrapped in bacon, and deep fried will make you famous in your town."

Ingredients

• 1 quart vegetable oil for frying
• 32 peeled and deveined medium shrimp, tail-on
• 1 (4 ounce) can pickled jalapeno peppers, cut into slivers
• 16 slices bacon, cut in half
• 32 toothpicks

Directions

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F.
2. Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
3. Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.

 

*Crab Cakes*

"Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce."

Ingredients

• 4 pounds crabmeat
• 1 egg
• 1 tablespoon lemon zest
• 1/8 teaspoon Old Bay Seasoning TM
• 2 tablespoons fresh basil, chopped
• 1 cup saltine crackers, crushed
• 1 cup mayonnaise
• 4 tablespoons vegetable oil                    
• 3 egg yolks
• 1/8 teaspoon Old Bay Seasoning TM
• 3 ounces fresh lime juice
• 2 tablespoons chopped fresh cilantro
• salt and pepper to taste
• 1 3/4 cups vegetable oil

Directions

1. In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
2. Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
3. In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
4. For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.

*Bacon-Balsamic Deviled Eggs*

"Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappears! Can be made with sugar substitute and light mayonnaise with no discernable taste difference."

Ingredients

• 12 eggs
• 4 slices bacon
• 1/2 cup mayonnaise
• 1/4 cup minced red onion
• 2 teaspoons white sugar
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon celery salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley

Directions

1. Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
2. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
3. Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.