Recipes On Rails: New Recipes tagged with appetizer

Calamari

2012-05-18 16:59:57 UTC

Ingredients:

Default
1.0 cup Crackers, Graham
1.0 cup Flour, all-purpose
1.0 pound Calamari

Instructions:

Grind crackers in blender till of flour consistency. You want equal
amounts of grahm flour and regular flour. Combine flours

Clean calamari and cut into rings. Pinch head sacks off of tenacles. Coat
calamari with the flour mixture and shake off all excess. Fry in deep
fryer at 350ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F to 375ï¿ƒï¾ƒï¿¢ï¾€ï¾šï¿ƒï¾‚ï¿‚ï¾°F

Servings: 1
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/21

Corn Pudding

2012-05-19 22:05:40 UTC

Ingredients:

1.0 pound Corn divided in half
0.125 pound Butter
1.0 cup Cream, Heavy
1.5 teaspoon Sugar
4.0 teaspoon Corn Meal
0.25 teaspoon salt
1.0 each Egg separated
4.0 teaspoon Chives chopped
1.5 teaspoon Basil, Fresh minced

Instructions:

Saute half the corn in the butter.

While corn sautes, cream the remaining corn in a blender and assemble remaining ingredients.

Add the creamed corn. Cook for about 3 - 4 minutes. Add the cream and cook another 3 - 4 minutes. Add the sugar, salt, and corn meal. Return to a simmer for a few minutes.

Allow to cool, then add the herbs.

Beat the egg yolk, and add to the corn. Whip the egg white to soft peaks and fold into corn. Portion the batter and bake in a preheated 350 degree oven for about 20 minutes or till golden on top

Servings: 8
Prep Time: 1 hour and 30 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/578

Crostini with chevre, apricots, and nuts

2012-05-19 22:18:28 UTC

Ingredients:

Default
1.0 some Cherve
1.0 each Baguette sliced
1.0 pound Apricots sliced
0.5 pound Berries cleaned
0.25 cup Honey
0.5 pound Walnuts

Instructions:

Procedure is more important than ingredients....

Brush slices of the baguette with olive oil and toast.
Peel and slice (1/8ths) apricot. Heat honey and slightly cook the apricots in the honey to soften. I've tried peaches instead of the apricots...

Slice the chevre and place on top of the toast. Place under broiler to soften.

Arrange the toast on the serving plate... arrange apricot slices around and on the toast. arrange walnut halves around the toast as well. Sprinkle honey around the plate.

Can add some softened dried cranberries or cherries too.... (maybe cook them in the honey to soften)

Quality of bread is VERY important in this dish.

Servings: 8
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/66

Duck Confit

2012-05-18 07:33:35 UTC

Ingredients:
Instructions:

I can't do any better than Culinary Bear's wonderful thread at eGullet: www.forums.egullet.org/index.php?showtopic=58097andview=findpostandp=795619

Servings: 0
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/515

Hummus

2012-05-19 07:28:35 UTC

Ingredients:

0.5 cup Chickpeas dried
0.125 teaspoon Baking Soda
3.0 tablespoon Lemon Juice
6.0 tablespoon Tahini Joyva brand
3.0 tablespoon Oil, Olive
1.0 clove Garlic minced
0.5 teaspoon salt
0.25 teaspoon Ground Cumin

Instructions:

Soak the chickpeas in a quart of water overnight. Drain and place in the pot with a fresh quart of water and the baking soda. Bring to a boil, and then simmer for an hour or till creamy. Drain, reserving the liquid.

Assemble ingredients as cooked chickpeas cool.

Mix 1/4 cup of the reserved chickpea cooking liquid with the lemon juice. This may seem to curdle.

Whisk 2 tablespoons of the olive oil with the tahini.

Process the chickpeas, garlic, salt and cumin in a food processor for about 15 seconds. Scrape sides.

With processor running, add the lemon mixture slowly through the feed tube. Process for about a minute. Scrape down.

Slowly add the tahini mixture through feed tube as processor runs.

Process till smooth and creamy. Allow to sit for a half hour for flavors to blend.

Servings: 12
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/608

Scallop on Corn Pudding

2012-05-18 07:33:35 UTC

Ingredients:

12.0 each scallops, sea large, dry, intact
3.0 tablespoon Oil, Grapeseed

Instructions:

Prepare the pudding, sauce and oil.

Put a portion of the pudding on the plate. NOTE: Pudding recipe uses a mini muffin tin. I've yet to have them pop out of the tin properly. If they fall apart, scoop out what sticks to the tin, and top with the part that did come out. Very little is visible.

Preheat your pan to very hot. Remove the little muscle from the scallops. Season the scallops with salt and pepper. Add oil to the hot pan and then add the scallops. Do not move them. Let them sit till they develop a nice sear. Turn once and cook till done. NOTE: Be carefull here as it is very easy to overcook a scallop. I like about 120 internal temp.

Place one serving of the pudding on the plate. Top that wih 1 tablespoon of the sauce, and then 1 scallop. Drizzle very little of the lemongrass oil on the plate and serve. Be careful with the oil as it is intensely flavored.

Servings: 12
Prep Time: 2 hours
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/583

Stuffed Mussels

2012-05-19 21:57:01 UTC

Ingredients:

2.0 each Onion large, minced
0.25 pound Butter
4.0 clove Garlic finely minced
2.0 pound Mushrooms minced
0.25 cup Cognac or brandy
4.0 pound Mussels minced
2.0 pound Imitation crabmeat coarsly chopped
1.0 pint Cream, Heavy

Instructions:

Mince the onions finely, and saute in a large pan in half the butter.

Trim and clean the mushrooms.

Chop the mushrooms finely.

Cook the onions till they soften, and start to brown. Add the finely minced garlic.

Add half the minced mushrooms and saute over medium high heat to cook off any moisture released by the mushrooms. Add the remaining butter and when melted, add the remaining mushrooms. Continue to cook till the mushrooms are done, and all the liquid has evaporated

Add the cognac (or brandy) and flame. Be careful.

Remove the mussels from their shells. Be careful to remove any broken slivers. Reserve the shells.

Mince the mussel meat.

Add the mussels to the pan, and saute till the moisture is evaporated.

Add the imitation crab.

Break up the pieces of imitation crab and stir in the heavy cream. Adjust seasoning with salt and pepper.

Use this filling to stuff the shells, and then sprinkle with bread crumbs and paprika. Bake at 350 for about 15 minutes or till hot.

Servings: 20
Prep Time:
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/529

Swedish Meatball Sauce

2012-05-19 01:34:33 UTC

Ingredients:

2.0 tablespoon Butter
3.0 tablespoon Flour, all-purpose
750.0 gram Stock, Chicken
2.0 tablespoon Sugar, brown
125.0 gram Cream, Heavy
1.0 tablespoon Lemon Juice

Instructions:

Add butter, flour, stock sugar and salt and pepper to taste to the TM bowl. Process at speed 5, temp 90C, for 12 minutes.

Stir in the cream and lemon juice.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/633

Swedish Meatballs

2012-05-19 17:58:43 UTC

Ingredients:

2.0 each Egg large
120.0 gram Cream, Heavy
2.0 each Bread Slices, cubed
500.0 gram Veal, ground
2.0 each Shallots Large, peeled
0.0 teaspoon Nutmeg, ground fresh grated
0.25 teaspoon allspice ground
0.25 teaspoon Pepper, Black ground
2.0 teaspoon Sugar, brown
1.0 tablespoon salt
2.0 teaspoon Baking Powder
500.0 gram Ground Chuck
2.0 cup Oil, vegetable for frying

Instructions:

Place the bread, cream and eggs into the TM.

Use a good quality sliced bread. Remove the crusts and cube the bread.

Process on speed 4 with butterfly for 10 seconds. There should be no big clumps. Pour out of TM and reserve. No need to wash bowl.

***Note, this bread and milk type of mixture is called a panade.

Remove butterfly and add quartered shallots.

Process shallots for 7 seconds at speed 8. Stop midway and scrape down.

Add veal, nutmeg, allspice, pepper, brown sugar, salt and baking powder.

*** Do NOT use butterfly (disregard picture showing it in TM)

Process at speed 4 for 2 minutes, scraping bowl midway.

Add the panade (reserved bread and cream mixture) and process for another minute at speed 4.

Turn veal mixture into a bowl and add beef. Mix with a spatula, by hand, until uniform. You do not want the beef integrated with the TM as that would affect the texture.

Shape into 1 inch (2.5 cm) meatballs.

Heat oil in a large frying pan (I use a #12 cast iron pan). Adjust the amount of oil based on the width of the pan. Heat oil to 350F (175 C) and place balls in one at a time. Fry for about 7 minutes till brown all around, turning as needed.

Remove with a slotted spoon or spyder

For an appetizer, place balls in sauce and serve. In picture, I made pasta, tossed the pasta with the sauce, and served the meatballs on top. Nice variation from the Italian version.

Servings: 6
Prep Time: 1 hour and 15 minutes
By: Warren
For more info visit:
http://www.recipesonrails.com/recipes/634