Tag: appetizer
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
Spanish Garlic Shrimp with Mushrooms (Gambas al Ajillo con Champiñones)
This Spanish tapas dish is to die for and incredibly easy to make. You can use any type of mushrooms and shrimp that you like. I used cremini mushrooms and black tiger shrimp. If using shrimp smaller than 16/20 count, they will only take a minute aside to cook. Any longer, the shrimp will turn out rubbery. You can eat this as a tapas or as a main course with a side salad.
Ingredients
- 16 oz cremini mushrooms sliced
- 4 tbsp olive oil
- 8 garlic cloves minced
- 1 lb 16/20 count shrimp peeled and deveined
- 1/2 tsp hot Spanish paprika
- 1/4 cup parsley chopped
- salt and pepper to taste
Instructions
- Heat up 3 tbsp of olive oil in a large sauté pan over medium heat. Add in the mushrooms.
- Cook for 8 minutes. Add in 4 minced garlic cloves and parsley. Cook for 2 more minutes. Remove from the pan and place in a serving dish.
- Pat the shrimp dry with paper towels and season with salt and pepper. In the same pan, heat up the other tbsp of olive oil. Add the shrimp in a single layer. Cook for 2 minutes on the first side.
- Flip the shrimp. Toss in the rest of the garlic. Cook for 2 more minutes.
- Toss with the Spanish paprika and cook for 1 more minute.
- Layer the shrimp over the mushrooms and serve.
Rueben Tots
Rueben Tots
Ruebens are one of my all-time favorite sandwiches; and I love tater tots. So why not combine the two to make the ultimate appetizer. I present to you: the rueben tot. Corned beef, sauerkraut, swiss cheese, rye breadcrumbs, and potatoes; mixed together and blinded by a couple of eggs; formed into larger-sized tater tots, and baked until crispy on the outside. It doesn’t get much better than this.
Equipment
- food processor
- cheese grater
Ingredients
- 1 cup corned beef
- 2 cups potatoes grated
- 1 cup sauerkraut drained of excess moisture
- 1 cup rye bread crumbs
- 8 oz Swiss cheese shredded
- 2 large eggs
- thousand island dressing for serving
Instructions
- Place the corned beef in a food processor and pulse until finely chopped. Remove from the food processor.
- Place the rye bread in the food processor and pulse until they are fine bread crumbs.
- Mix all of the ingredients together in a bowl.
- Form the mix into walnut-sized balls.
- Place the rueben tots on a baking sheet lined in parchment paper.
- Bake for 25-30 minutes in a 400° preheated oven; flipping half way through.
- Serve with a side of thousand island dressing to dip them in.
Chicken Liver Pâté
Chicken Liver Pâté
Pâté can be traced back to the 12th century; where a protein is cooked with some type of fat, vegetables, herbs, spices, and an alcohol; being either brandy, cognac, bourbon, or wine. This particular Pâté is made from chicken livers and ground pork, butter, onions and garlic, and brandy. While the French introduced the baguette to Vietnam in the 1860’s, the banh mi was created in the 1950’s; using the French Pâté and mayonnaise as staple ingredients to the sandwich. This chicken liver Pâté is great served as a spread on crackers or toasted baguettes, as well as spread across the inside of a banh mi sandwich.
Equipment
- food processor
Ingredients
- 1 tbsp olive oil
- 3/4 cup yellow onion diced
- 4 garlic cloves minced
- 4 tbsp unsalted butter
- 1 lb chicken livers
- 8 oz ground pork
- 1 tbsp cognac, bourbon, or brandy
- 1 tbsp heavy cream
- 2 tsp sugar
- 1 tsp fish sauce
- 1 tsp salt
- 1/2 tsp black pepper
Instructions
- Place the ground pork in a food processor and pulse until smooth. Set aside.
- Heat up the olive oil in a sauté pan over medium heat. Sauté the onions for 3 minutes.
- Add in the garlic and cook for 2 minutes.
- Melt the butter in the pan.
- Add in the ground pork and chicken livers.
- Cook for 15 minutes. Let cool at room temp.
- Place the liver mixture into the food processor with the rest of the ingredients.
- Purée until smooth. Refrigerate for 2 hours before serving.
