Filed under Appetizer

Bayona’s Crawfish Turnover

Ingredients 1 lb. crawfish tails 1 lb. cream cheese, softened 4 scallions 1 tbsp. chopped cilantro 1 tbsp. chopped tarragon 1/2 tsp. chopped garlic 1/2 tsp. curry powder 1/2 tsp. red pepper flakes salt lime juice 1/2 lb. phyllo sheets 1/2 c. butter, melted 1/2 c. breadcrumbs Preparation Preheat oven to 400 degrees. Roughly chop … Continue reading

Vodka-Spiked Cherry Tomatoes

Ingredients 3 pints firm small mixed cherry and grape tomatoes 1/2 cup vodka 3 tablespoons white-wine vinegar 1 tablespoon superfine granulated sugar 1 teaspoon grated lemon zest 3 tablespoons kosher salt 1 1/2 tablespoons coarsely ground black pepper Preparation Cut a small X in bottom of each tomato. Blanch tomatoes, 5 at a time, in … Continue reading

Chef John’s Scalloped Oysters

Ingredients 3 cups crushed saltine crackers 3/4 cup unsalted butter, melted 4 cups shucked small oysters with liquor 1/8 teaspoon cayenne pepper salt and ground black pepper to taste 2 tablespoons chopped fresh Italian flat-leaf parsley 1 cup heavy cream Preparation Preheat oven to 375 degrees F (190 degrees C). Combine saltine crackers and butter … Continue reading

Pork and Shrimp Won Ton Soup

Ingredients ½ pound ground pork, not too lean ½ pound fresh shrimp, peeled, deveined and roughly chopped in 1/4-inch pieces Salt and pepper 1 tablespoon sweet rice wine, such as Shaoxing rice wine (or use sherry) 1 tablespoon soy sauce 1 tablespoon sugar 1 tablespoon finely grated ginger 2 cloves garlic, minced 1 teaspoon spicy … Continue reading

Whole Wheat Blinis with American Caviar

Ingredients 3 tablespoons warm water (105°F to 115°F) 1/2 teaspoon active dry yeast 3/4 cup whole milk, room temperature 2 tablespoons (1/4 stick) unsalted butter, melted, cooled slightly 2 tablespoons sour cream plus additional for serving 1 large egg, separated 1/8 teaspoon sugar 1/8 teaspoon salt 1/2 cup all purpose flour 1/2 cup whole wheat … Continue reading

Brisket Summer Rolls

Ingredients FOR THE BARBECUE MAYONNAISE: ½ cup mayonnaise ¼ cup barbecue sauce Lime juice, to taste Sriracha, to taste FOR THE ROLLS: 1 block (about 7 ounces) rice vermicelli ¼ teaspoon salt 8 to 12 rice-paper wrappers for summer rolls, about 8 1/2 inches wide 8 sprigs mint, leaves picked off 8 sprigs Thai basil … Continue reading

Mussels with Potato Chips

Ingredients 1 bag nicest potato chips you can find 1 can tinned mussels, preferably either ceviched or stewed Pimenton de la vera (smoked Spanish paprika) to taste olive oil Preparation Arrange whole, unbroken chips on a serving dish. Top each chip with a mussel and finish with a pinch of pimenton.  Finish the plate with … Continue reading

Lamb Meatballs and Collard Dolmades

Ingredients 1/4 cup medium-grind bulgur 1 pound ground lamb 1 small onion, chopped 2 cloves garlic, minced 1 tablespoon ground cumin 1/4 cup chopped fresh mint Salt and ground black pepper 2 tablespoons olive oil, more as needed 16 to 20 untorn collard leaves Lemon wedges, for garnish Preparation Soak bulgur in hot water to … Continue reading

Fried Chinese Five-Spice Chicken Wings

Ingredients 3 pounds chicken wings (12 to 14) 1 onion a 1 1/2-inch piece peeled fresh ginger root 2 tablespoons soy sauce (preferably Kikkoman) 1‚ tablespoons medium-dry Sherry 1 tablespoon Chinese five-spice powder 1 tablespoon sugar 2 tablespoons plus 1 teaspoon coarse salt 2 teaspoons freshly ground black pepper, or to taste 1/2 cup cornstarch … Continue reading

Lobster Empanadas

Ingredients Pastry 1/4 pound unsalted butter, at room temperature 4 ounces cream cheese, at room temperature 2 cups unbleached flour 1/2 teaspoon baking powder 1 teaspoon ground cumin 1/4 teaspoon cider vinegar 6 to 8 tablespoons very cold water 1 tablespoon vegetable oil Filling 6 ounces fresh lobster or langostino meat, cooked, shelled and roughly … Continue reading