Cheese-topped guacamole for Cinco de Mayo appetizer

One of the best things about being a food writer and author is trying different recipes and foods from other chefs.  As a fairly decent cook, I love to sample and try to duplicate recipes and dishes.  Sometimes it works and sometimes it does not.   The recipe I am featuring in this post was so jam packed with flavor I just had to share.   

This is a fantastic recipe for a cheese-topped guacamole that I think is just adds a little something festive zip to a home-organized Cinco de Mayo party.  Gonzalo Martinez, Food and Wine online magazine contributed this recipe.  An easy recipe that combines all the flavors we associate with Mexican fiestas.  

provided by Food and Wine Magazine

Recipe: Cheese-Topped Guacamole

2 Hass avocados, diced

1 medium tomato, diced

1/4 small red onion, minced

1/4 cup finely chopped cilantro

2 tablespoons finely chopped mint

1 jalapeño, seeded and minced

2 tablespoons fresh lime juice

Salt and freshly ground pepper

1 cup shredded Monterey Jack cheese

Tortilla chips for serving

In a shallow bowl, mix the avocados, tomato, onion, cilantro, mint, jalapeño and lime juice. Season the mixture with salt and pepper. Melt the cheese in a microwave-safe bowl, pour over the guacamole and serve with tortilla chips.

 

May Parties: Kentucky Derby Day appetizers and drinks

May is full of opportunities to shine as a “Queen of Entertaining”.  There is Cinco de Mayo and the Kentucky Derby just to start the month of entertaining off in the right light – and on the same Saturday. If you have cooking and hosting abilities that leans towards a Latin flair, try your hand at a Cinco De Mayo Al fresco Brunch.  If you enjoy the southern cuisine of the US, then try a Kentucky Derby Party centered on the TV for viewing of the race. However, every good cook and host knows that anything you can make ahead of time is a fantastic way to start the planning process. Stack your party day menu with lots of “make-ahead” appetizers and taste treats. 
  

I love a good Kentucky Derby party!  I attend an annual Kentucky Derby party at the local Veteran’s post that starts my May off with a bang.  There are TVs in every corner so we can see the pre and post-race excitement as well as the race.  Everyone brings an appetizer, side dish or dessert to share.  The post supplies great pulled pork for sandwiches.  One of the two bartenders on duty always makes a great mint julep.  Although, I still prefer my Jameson’s and ginger ale.

However, every good cook and host knows that anything you can make ahead of time is a fantastic way to start the planning process. Stack your party day menu with lots of “make-ahead” appetizers and taste treats.   Also, do not forget to make the party fun with a Derby Hat contest.

Although, this Whipped Feta with cucumbers (courtesy of Food and Wine magazine and Chef Jimmy Bannos Jr.), has a Mediterranean flair it is a tasty treat just right for a Kentucky Derby party.  Add a great tasting drink such as a traditional Mint Julep to the menu and you are off to the races.   

Whipped Feta with Cucumbers

The taste of the Mediterranean shines through in the airy feta spread that is served with olive oil–marinated cucumbers.

1-pound feta cheese, cut into 2 pieces, at room temperature

1/4 pound cream cheese, softened

2 tablespoons heavy cream

1/4 cup extra-virgin olive oil

2 tablespoons fresh lemon juice

2 cucumbers (1 1/2 pounds)—halved, seeded and cut into 1/2-inch dice

1 tablespoon chopped oregano

Salt and freshly ground pepper

Toasted pita or baguette slices, for serving

1.      In a large bowl, cover the feta with water and let stand at room temperature for 30 minutes to temper the saltiness. Drain and coarsely crumble the feta. Transfer to a food processor and puree. Add the cream cheese, heavy cream, 2 tablespoons of the olive oil and 1 tablespoon of the lemon juice and process until smooth and airy. Refrigerate for 1 hour.

2.      Meanwhile, in a bowl, toss the cucumbers with the remaining 2 tablespoons of olive oil and 1 tablespoon of lemon juice. Add the oregano and season with salt and pepper. Cover and refrigerate for 1 hour or up to 2 days.

3.      Serve the whipped feta lightly chilled or at room temperature with the cucumbers and toasts.

Mint Julep

Eight mint leaves, plus mint sprigs for garnish

1/2 ounce Simple Syrup

2 ounces bourbon

Crushed ice

In a chilled julep cup or fizz glass, muddle the mint leaves and Simple Syrup. Add the bourbon and crushed ice. Set a swizzle stick or bar spoon in the cup and spin between your hands to mix. Top with additional crushed ice and garnish with the mint sprigs.

Dublin prawn cocktail for an Easter dinner party

Easter is just a week away and it is time for me to think about the annual Easter brunch or dinner party.  I haven’t decided just what my menu will be, but I know it will include lamb and these delicious appetizer prawns.  Shrimp cocktail is so retro, but I love them!  This is an Irish version with a little different sauce -- just right for my Irish Spirit.  Not your typical red cocktail sauce. In the US, we call prawns -- shrimp.  However, whatever you call these tasty little morsels, the dish is a fabulous way to start an Easter dinner party.  Sainte! 

5 lbs cooked, deveined large shrimp

1 head of lettuce, chopped and shredded

8 tbsp. real mayonnaise

8 tbsp. whipped cream

½ tsp. Worcestershire sauce

2 tsp. grated fresh horseradish

Salt and pepper to taste

Chopped parsley

Chill shrimp and heap on shredded lettuce bed in a large salad bowl.  Make sauce by thoroughly mixing all remaining ingredients together.  Serve sauce in a bowl on the side. 

Note: if served individually, used stemmed glasses and pile shrimp on lettuce beds.  Serve sauce poured over or on the side.  Serve about 20. 

Retro salmon deviled eggs and sparkling wine add zip to a Mad Men Party

Deviled eggs are fun and easy to make.  The tasty eggs can be plain or dressed up depending on the party.  For a Mad MenCocktail Party, you would want to go with something very retro – Smoked Salmon Deviled Egg was big in the late 50s and early 60s.  Paired with a sparkling wine, these little cocktail morsels can be the hit of the party.

8 large eggs

1/2 cup finely chopped smoked salmon (2 ounces)

1/3 cup mayonnaise

2 cornichons, cut into 1/4-inch dice, plus 2 teaspoons pickling liquid from the jar

2 teaspoons Dijon mustard

Salt

Old Bay seasoning, for sprinkling

1.  In a large saucepan, cover the eggs with water and bring to a vigorous boil. Cover the saucepan, remove from the heat and let stand for 10 minutes.

2.  Drain off the water and shake the pan gently to crack the eggs. Cool the eggs slightly under cold running water, and then peel them under running water. Pat eggs dry.

3.  Cut the eggs in half lengthwise and carefully remove the yolks. Transfer the yolks to a bowl and mash well with a fork. Stir in the salmon, mayonnaise, cornichons, cornichon liquid and Dijon mustard. Season the eggs mix with salt. Mound the filling in the egg-white halves and sprinkle with Old Bay. Serve lightly chilled.

A great way to serve these cocktail eggs is on decorative egg plate that was a favorite in the 50s.  However, if you want to be a little modern and go green check out the bamboo serving platters and tray by Pampered Chef.  These trays also give the feeling of the tiki 60s fad and were big for parties during that time.  This bamboo cracker tray is fabulous for serving cheese and crackers as well as deviled eggs.

April is Bamboo Month at Pampered Chef

I wanted you to be among the first to know that eleven of our most popular bamboo pieces are 60% off in April. It’s a great time to add to your collection. Let’s look at dates…your friends will be so excited to learn about our new recipes that cost around $2 per serving. Let’s gather your co-workers and friends together for a Happy Hour Show…it’s going to be fun! I have a few dates available. Email or call me today, and we’ll get you on the calendar!