Bacon Wrapped Goat Cheese & Almond Stuffed Dates

There's Nothing Like Bacon Wrapped Love

With the holiday season fast approaching, we are all looking for finger food which can be shared at parties. We all need something new to add to our list of party fare menu. Don't get me wrong, I have nothing against tradition. However some times we need to add or own new tradition to the holiday season. Which is why I have been playing around with new recipes to bring to the table.

This appetizer is packed with tons of decadent flavor. They can be made well in advance and cooked quickly to keep the serving platters filled with them. Try them and I now they will become a favorite with friends and family. The recipe works equally well substituting fresh figs for the dates. Like I always say anything is better wrapped in bacon.

Recipe

Ingredients:

• 1 container of Medjool dates
• 2-3 ounces of a soft goat cheese
• 10-12 Bacon slices (apple wood or maple)
• Slivered roasted Almonds
• A good well aged (sweet) Balsamic Vinegar

Preparation

1. Preheat the oven to 400°.
2. Cut bacon slices into thirds.
3. Pit dates by making slice across the top and carefully removing pit.
4. Stuff the dates with about 1 teaspoon of goat cheese.
5. Press an almond sliver into the cheese.
6. Pinch the date back together.
7. Wrap the bacon around the date.
8. Secure the bacon to the date with a toothpick.
9. Place the dates on a wire rack set over a baking sheet.
10. Bake them for 12 minutes,
11. Turn the dates and bake for an additional 10-12 minutes.
12. Lightly drizzle them with a high quality old balsamic vinegar.
13. Serve them warm or at room temperature.

Italian Fried Zucchini Flowers

Fried Zucchini flowers is a delicious seasonal appetizer that makes use of the male flowers which would go to waste after pollination. The male flower is a bright orange colored blossom and develops only a small thin stem that does not grow into a vegetable. Picked fresh from the garden and prepared immediately is the best method. They can be stuffed or simply battered and fried. It is great appetizer or garnish on a salad your guests will not soon forget.

Ingredients:

• 16 zucchini flowers
• 2 large eggs
• 1 ½ cup cake flour
• Pinch fresh ground nutmeg
• 3 tablespoon dry white wine
• Kosher or Sea Salt and fresh ground White Pepper to taste
• ¼ teaspoon garlic powder
• ¼ cup grated Romano cheese
• ½ cup water
• 2 cup vegetable oil for frying

Preparation

1. Remove pistils (centers of flower), split flowers in halves.
2. Place all dry ingredients in a medium size mixing bowl.
3. Beat the eggs until they are well mixed and have taken in a bit of air.
4. Add the wine and water to the eggs and beat to combine the wet ingredients.
5. Add the wet mix slowly until all of the ingredients have become incorporated.
6. Beat until the mixture is the consistency of pancake batter.
7. Add more flour or water, if necessary.
8. Let stand 5-20 minutes so the flour can become hydrated.
9. Heat oil in a large frying pan to aproximatey 335° f.
10. Stir the batter to make sure it is a uniform consistency.
11. Add flowers one at a time in batter. let the excess batter drip off.
12. Fry until crisp and golden brown. on both sides. Do not crowd the pan.
13. Remove with spider or slotted spoon and drain on paper towels.
14. Transfer to dish, sprinkle with salt and serve.
15. Serve immediately.

Crispy Noodles (Mee Krob)

I have never been to a Thai restaurant that did not serve Mee Krob. It's as unthinkable as not seeing pad Thai on the menu. If you have never eaten Mee krob it is worth ordering, or making it in your own home.

A good Thai meal should have several courses served together family style. It is all about variety and how the different dishes on the table play together.

Mee Krob is a spicy noodle appetizer which combines the basic flavor profiles in found in Thai cooking: sweet, hot, salty, sour, bitter and savory are all in merged in a delicate balance. The textures liven up a meal. Light crispy noodle cloud, crisp bean sprouts and green onions, tender shrimp all wrapped in a light tangy sauce dance on the tongue.

Ingredients

• ¼ Pound Rice Vermicelli
• 1-2 ounces Shrimp raw
• ½ Cup tamarind paste
• ½ Cup Green onion, cut into 1" length
• ½ Cup Bean sprouts
• 1 to 4 Tablespoon Fish sauce
• 5 Tablespoons Brown or Palm sugar
• ½ Cup Warm water
• 1 Teaspoon Ketchup
• 4-5 Cups Cooking oil for deep frying
• 4-5 sprigs Cilantro or Chinese parsley
• Red Chili, sliced

Mise En Place

1. Clean, remove the shells and devein the shrimp
2. Cut the Green onion into 1" lengths.
3. Combine tamarind with warm water, mix and strain.
4. Simmer rice vermicelli in water until soft. Drain well.

Preparation

1. Fry noodles, a little at a time, in a wok on high heat until they puff up.
2. Set aside in the paper towels to drain.
3. In a saucepan, stir fry shrimp in 3 Tablespoon of oil; combine tamarind water, fish sauce, sugar and ketchup.
4. Bring to boil and simmer on a low heat until sugar becomes sticky.
5. Combine fried noodles and toss lightly to mix.
6. Garnish with cilantro or Chinese parsley, and red chili.
7. Serve with bean sprouts. and green onion.

Yields 2 servings

Smoked Salmon Spread

This is a quick and easy recipe for party food. It is easy to scale up for large gathering. I like the mix of smoke, dill, citrus and chives melded with the creaminess of cream cheese. It has always been a hit every time I have served it.

Ingredients

• ½ Lb Smoked Salmon without skin (Copper River is best)
• ½ Lb Cream Cheese softened
• 1 Tablespoon Dill Weed dried
• 1 Tablespoon Chives fresh chopped
• 1 Teaspoon Lemon Zest finely grated
• ½ Teaspoon White Pepper fresh round
• ½ Teaspoon Old Bay seasoning
• ½ Tablespoon Cayenne Pepper

1. Place the cream cheese in a bowl and whip till it is loose.
2. Add the dry ingredients including the lemon zest and chives, mix well.
3. Flake the salmon and combine with the cheese mixture. Be careful to not lose the texture of the salmon.
4. Cover the spread and refrigerate it for at least an hour, overnight is best.
5. Serve with small slices of rye bread or your favorite crackers.

Simple Falafel

Falafel is a favorite food with vegetarians and omnivores alike. Falafel is now very popular worldwide as a fast food. In the Middle East. vendors sell it from street corner stands. When served as an appetizer, it can top a salad, or bes plated with hummus and tahini. You can serve falafel as a main course. Stuff pita bread with falafel, lettuce, tomatoes, tahini, salt and pepper. Falafel can also be formed into patties and served like a burger.

Recipe

Ingredients:

• 1 (16 oz.) can of chickpeas/garbanzo beans.
• 1 large yellow onion, chopped
• 2 cloves of garlic, chopped
• 3 tablespoons of fresh parsley, chopped
• 1 teaspoon coriander
• 1 teaspoon cumin
• 2 tablespoons flour
• Kosher Salt to taste
• Fresh Ground Black Pepper to taste
• Cooking Oil for frying

Preparation:

1. Drain chickpeas, and place in pan with fresh water, and bring to a boil.
2. Allow to boil for 5 minutes, then let simmer on low for about an hour.
3. Drain and allow to cool for 15 minutes.
4. Combine chickpeas, garlic, onion, coriander, cumin, in a food processor.
5. Add the flour, salt and pepper to taste.
6. Pulse the ingredients together into a thick paste.
7. Form the mixture into small balls, about the size of a ping pong ball.
8. Slightly flatten the balls.
9. Fry in 2 inches of oil at 350 degrees until golden brown (5-7 minutes).
10. Serve hot.

Serves 4.

Babaganoosh

Here we go with another middle eastern appetizer that can be made well in advance.

Babaganoosh is a paste made of roast or grilled eggplant and tahini.This is a delicious healthy snack that can be eaten with pita. It is served along with hummus and tabouli as an appetizer course.

Ingredients

• 3 eggplants broiled
• 4 cloves garlic
• fresh lemon juice, to taste
• Olive oil, to taste
• Kosher or Sea Salt
• ½ cup tahini
• 1½ teaspoon ground cumin
• chopped fresh mint, and parsley for garnish

Preparation

1. Pierce eggplants with fork.
2. Place the eggplants in a baking dish.
3. Roast in oven on shelf furthest from the flame.
4. Broil 20 minutes on one side.
5. Turn and broil 10 minutes on other side.
6. Cool for easy handling.
7. With a spoon scoop out the flesh of the eggplant.
8. Place the flesh in bowl, sprinkle with salt.
9. Press to remove water from the flesh.
10. Drain the water and sprinkle with more salt.
11. Repeat this 3 times.
12. Combine all the ingredients in food processor or blender
13. Process until the mixture is smooth.
14. Garnished with chopped fresh mint, and parsley
15. Drizzle with extra virgin olive oil.

Tabouli

I am still on my middle eastern food making binge. Here is another one of the recipes I like a lot. Since I have said to hummus and tabouli make a good pairing; I should give you the recipe for one of my favorite salads.

Tabouli is a refreshing bulgar wheat salad combining tomatoes, green onions, cucumber. fresh flat leaf parsley, fresh mint leaves, olive oil and lemon juice. The bright lemon flavor is great for cleaning your palette and waking up your taste buds. I like it as an appetizer, side dish with a meat course, or for a light lunch with some hummus and pita bread.

Ingredients:

• 1¼ cup bulgar wheat fine grind
• 2 cups boiling water
• ½ cup extra virgin olive oil
• ½ cup fresh lemon juice
• 1¼ cup green onions chopped
• 1¼ cup fresh flat leaf parsley chopped
• ½ cup fresh mint chopped
• 1½ cup tomatoes, chopped
• 1¼ cup cucumber - peeled, seeded and chopped
• 1¼ teaspoon Kosher or Sea salt
• coarsely ground black pepper to taste

Preparation:

1. Combine bulgar and boiling water in a large bowl.
2. Cover, and set aside to soak for 1 hour.
3. Finely chop the parsley and mint.
4. Chop the green onions.
5. Peel cucumber, remove the seeds.
6. Slice the cucumber into thin strips, dice finely.
7. Dice and chop the tomatoes.
8. Juice the lemons strain out the seeds

Assembly

1. Once the bulgar has cooled, but still warm uncover the bowl.
2. Fluff the bulgar with a fork to separate the grains,
3. Add oil, lemon juice, stir until the grains are coated.
4. Stir in the onions, parsley, mint, tomatoes, and cucumber
5. Toss the ingredients to combine them.
6. Season to taste with salt and black pepper.
7. Cover, and refrigerate for at least 1 hour. 24 is better.

Makes 8-10 Servings

Hummus

Lately I have been into a Mediterranean journey through recipes that I had the pleasure of tasting while visiting friends homes as a young man. Their grandmothers would stuff us on Middle eastern cooking. I tried to pay attention so I could try my hand at making it at home. This is the first of a few of my favorite middle eastern recipes.

Hummus is made from garbanzo beans a.k.a. chickpeas. Dried chickpeas are usually soaked in water overnight then simmered for an hour or more. It is also possible to cook chickpeas in a pressure cooker without the pre-soaking. Personally I go for convenience and speed, so I use canned chickpeas instead.

The chickpeas are ground, using a food processor or hand blender, with olive oil, lemon juice, garlic, salt, cumin, and tahini. A bit of the water in which the chickpeas were boiled may be added to reach the desired consistency.

Garnish with chopped parsley and roasted pine nuts. Serve with a good flat bread. Hummus goes well with a tabouli salad for a light appetizer course.

Ingredients

• 3 cloves garlic roughly chopped
• ¼ cup lemon juice
• ¼ cup liquid from the can
• ½ teaspoon cumin
• 14 -15 oz canned chickpeas rinsed and drained
• ½ cup tahini
• 1 teaspoon kosher or sea salt
• Toasted Pine Nuts for garnish
• Chopped Flat Leaf Parsley for garnish

Preparation

1. Place all ingredients in a food processor or blender.
2. Process until smooth, scraping the sides occasionally.
3. Transfer the hummus to a serving bowl.
4. Garnish with roasted pine nuts and chopped parsley.
5. Drizzle Extra Virgin Olive Oil over the top.
6. Serve with lemon wedges and lots of good pita bread.

Bagna Cauda

The name Bagna Cauda, means hot bath or warm sauce. Bagna Cauda was first created in Piedmont, Italy. It is usually kept hot in a pot over a flame, but you may see it presented at the table in a serving dish or in individual small bowls without the flame.

Bagna Cauda is a bold mix of olive oil, anchovies, garlic, and butter. Bagna cauda is served as a warm dip with a variety of raw fresh vegetables, including fennel, mushrooms, cauliflower, broccoli, Belgian endive, sweet peppers, cucumbers and zucchini as an appetizer or a sauce for penne pasta. Trust me, anchovies can be your friend.

Here is the way to eat Bagna Cauda: Spear bite-size pieces of raw vegetables on a long fork-like prong (fondue forks work well). Hold the morsels in the hot sauce for a few seconds. Eat over good crusty bread. Eat the bread when it becomes covered in sauce. Repeat until it feels good.

Ingredients:

• ½ cup extra-virgin olive oil
• 5 cloves of garlic, peeled and finely minced
• 10 anchovies in olive oil, drained and chopped
• ½ cup unsalted butter, cut into chunks
• For dipping:
• A crusty Italian bread, sliced.
• a variety of raw fresh vegetables including:
  • fennel
  • mushrooms
  • cauliflower
  • brocolli
  • Belgian endive
  • sweet peppers
  • cucumbers
  • zucchini

Preparation:

1. Pour the olive oil into a saucepan or saucier.
2. Add the garlic and anchovies.
3. Cook over a low heat.
4. Stir until the anchovies and garlic disintergrates.
5. Whisk in the butter, until it is melted.
6. Remove the pan from the heat.
7. Whisk to a creamy consistency.
8. Pour into a dish over a warmer service.

Variations

Penne with Mixed Vegetable Grill

I do like Bagna Cauda as a dressing for pasta. Here is a quick and simple recipe for a variation using grilled vegetables and penne pasta.

Ingredients:

• 1 large Portabella mushroom
• 1 Fennel bulb
• 1 medium Red onion
• 3 young small Zucchini
• 2 sweet peppers red and green
• 1 pound Penne pasta cooked al dente
• Bagna Cauda sauce
• Kosher salt to taste
• Black Pepper corse ground to taste.
• 1 teaspoon Capers
• Sprig of Sweet basil

Preparation:

1. Remove the fronds from the fennel and save for a garnish
2. Slice the vegetables into pieces that will not fall apart on the grill.
3. Lightly dress the vegetable slices with Extra Virgin olive oil.
4. Season with Salt and Pepper.
5. Grill the vegetables until just done. They should still be slightly firm.
6. Dress the drained pasta with the sauce and capers.
7. Plate and arrange the grilled vegetables over the pasta.
8. Garnish with fennel fronds and basil leaves.
9. Serve Immediately

Wild Mushroom Season is On it's Way!

Hen of the Woods Fritters

This experiment turned out quite well. This may become a favorite seasonal recipe, A light, crispy and very tasty batter filled with fragrant succulent mushroom shreds.

Ingredients

• 1 ½ cups hen of the woods mushrooms
• 1 cup flour
• 2 large eggs
• ½ teaspoon baking powder
• ¼ teaspoon cayenne pepper
• ¼ teaspoon black pepper
• ½ teaspoon salt
• ½ teaspoon garlic powder
• ½ teaspoon onion powder
• ½ teaspoon dried thyme
• cold beer
• 1 tablespoon melted butter

Preparation

1. Pull apart the mushroom into long thin strands.
2. Beat the yolks of the eggs well.
3. Add the flour, beating very lightly.
4. Add the melted butter and the dry ingredients.
5. Thin with water to the consistency of a very thick crepe.
6. Add the egg whites beaten to a stiff froth.
7. Dip the shredded mushroom into the batter.
8. Immerse them well at one dipping.
9. Lift out with a large cooking spoon.
10. Drop into 350 degree oil and fry to a golden brown.
11. Drain well and serve immediately.

These make a great appetizer or side dish. Try it with your favorite dipping sauce. The batter must be thick enough to coat the shredded mushroom all around in one immersion, yet it must not be so thick as to be heavy or tough.

Makes 4 servings.

Chicken Satay

Chicken Satay (Kai Satay)

Satay was originally an Indonesian appetizer. Satay is meat skewered on sticks that is marinated and grilled to perfection. The meat is tender and aromatic. Satay is served with a spicy peanut dipping sauce. It is a wonderful start to a meal.

Ingredients

• 1 Pound Boneless, skinless chicken breast
• 2 Teaspoons Coriander powder
• ½Teaspoons Cumin powder
• 1 Teaspoon Galangal or ginger , finely chopped
• 1 Teaspoon Lemon grass, finely chopped
• 1 Teaspoon Turmeric powder
• ¼Teaspoon Ground black pepper
• 1 Teaspoon Salt
• 1 Tablespoon Palm sugar
• 1 Tablespoon Melted butter
• ½ Cup Coconut milk
• 50 pieces Bamboo skewers (6 inches long)

Preparations

1. Cut the meat across the grain into ¾ inch wide and 2 inches long.
2. Pound the coriander, cumin, galangal, lemon grass, turmeric, salt and pepper in a mortar until it is finely ground.
3. Pour the spice mixture over the meat along with the palm sugar, melted butter and the coconut milk.
4. Mix thoroughly, and set aside to marinade 45 minutes.
5. Skewer the meat strips lengthwise and broil over a medium charcoal fire
6. Brush occasionally with the remaining marinade.
7. Serve them with satay sauce and the cucumber salad.

Satay Sauce:

Ingredients

• ¼ Cup Red curry paste
• 2 Cup Coconut Milk
• ½ Cup Ground roasted peanuts
• ¼ Cup Sugar
• ¼ Cup Tamarind concentrate
• 1 ½Teaspoon Salt

Preparations

1. Mix the peanuts and the red curry paste together well.
2. Heat the coconut milk in a wok until the oil surfaces
3. Add the peanut-curry mixture and mix them well.
4. Add the remaining coconut milk and reduce the heat.
5. Continue to stir regularly.
6. Season to the taste with sugar, tamarind juice and a little salt.
7. When the sauce has thickened, spoon it into a serving bowl.
8. Serve with Cucumber Salad.

Thai Egg Rolls

Poh Piah Tod

Almost everyone loves egg rolls. Myself included. These luscious crispy golden treats that are a favorite start to a meal. Egg rolls are another example of the strong Chinese influence on Thai cuisine. This recipe makes quite a few egg rolls.

Ingredients

• 1 ounce Bean thread noodles
• ¼ Pound Ground pork
• 1 large Egg
• ¼ Pound Cabbage, finely sliced
• 1 Teaspoons Garlic, chopped
• 2 ounces Bean sprouts
• ¼ Teaspoon Ground white pepper
• 1 Teaspoons Light soy sauce
• 12 ounces Egg roll wrappers
• 3 Cups Cooking oil for deep frying
• 2¼ Cups Warm water
• 2 Tablespoon tapioca flour

Preparation

1. Mix 2 Tablespoon tapioca flour & ¼ Cup water.
2. Stir the paste over low heat till it thickens.
3. Soak noodles in water until soft and drain.
4. Cut noodles into 3-inches length.
5. Mix the ground pork, egg, cabbage, bean sprouts, pepper, & soy sauce.
6. In a wok, heat 3 Tablespoon of oil on medium heat
7. Stir in garlic until light brown.
8. Add in noodles and the pork mixture.
9. Stir fry to cook for 3 to 5 minutes. Set aside to cool.
10. Place a Teaspoonful of filling on an egg roll wrapper.
11. Fold the wrapper over the filling, roll about half a turn
12. Fold in the ends to close them, then roll up tightly
13. Seal the wrapper closed with the paste.
14. Heat the oil in a wok to around 350 degrees.
15. Deep fry the egg rolls until they are golden brown.

Serve with egg roll sauce and a sliced cucumber salad.

It is a great family fun dish if you can get enough eggroll helpers. Rolling your own egg rolls is easy to do and you can assemble them beforehand and then fry them at the last moment before serving. They make great finger food at parties or buffets.

Grilled Pinapple Chicken

Grilled Pineapple Chicken

I get tapped as grill master at gatherings. We can throw down a lot of food in a hurry. This recipe has been a winner at some good sized cookouts. One afternoon I cooked over 200 of these for a birthday barbecue. They disappeared quickly and we got a lot of compliments and people searching for more of them..

Ingredients

• 1½ pounds boneless, skinless Chicken Breast
• 1 large Green Bell Pepper
• 1 Sweet Onion
• 1½ cups Cubed Pineapple
• 1 teaspoon Salt
• ½ teaspoon Cayenne Pepper
• ½ teaspoon Onion Powder
• ½ teaspoon Garlic Powder
• ½ cup Pineapple Juice
• ½ cup Coconut Milk
• 2 tablespoons Green Thai Curry Paste
• 1 teaspoon Fish Sauce
• 1-2 teaspoon Chilli Paste
• Bamboo Skewers soaked 24 hours

Preparation

1. soak the bamboo skewers for 24 hours
2. Cut the chicken and pineapple into 1½ " cubes.
3. Cut the onion and green pepper into 1½ " squares.
4. Combine the dry ingredients until mixed well
5. Use the dry spice mix a a dry rub on the cubed chicken breast.
6. Cover, refrigerate and let the chicken rest at least an hour.
7. Combine the wet ingredients in a bowl for the marinade.
8. Skewer the chicken, onion, pepper, & pineapple alternating ingredients.
9. Place them in a large flat low container with a cover.
10. Pour the marinade over the skewered ingredients.
11. Make sure the marinade covers everything evenly.
12. Let them set refrigerated for at least an hour.
13. Pour the marinade into a saucepan
14. Bring to a boil and reduce the heat
15. Simmer a few minutes until it thickens slightly.
16. Grill the skewers over medium heat.
17. Baste them with the cooked marinade.
18. Turn and baste them frequently to prevent burning.
19. Cook until the chicken is tender, juicy and firm.