Category: Appetizer

Beginning and Ending Christmas Dinner Treats

At a recent Christmas dinner with the family, these dishes made greater impact than the entree.  Included in this blog posting are what I served to begin and end the meal, namely Christmas Wassail with Dark Rum and Eggnog Crème Brûlée, along with a bonus recipe also served at this event: Bacon Wrapped Maple Glazed

Kitchen Tapestry: A Weekday Christmas Brunch

Wanting to show our appreciation to some great folks who helped us with a recent household relocation across a couple of state lines, My Number One Fan and I elected to do a festive Christmas themed brunch which was really more skewed toward breakfast fare. The menu included Apple-Cranberry Juice Mocktails, two hors d’oeuvres of

Steak Tartare

The origin of this recipe is steeped in misinformation commonly repeated by people who lack critical thinking skills and are too lazy to conduct a modicum of research.  The usual tale is that this recipe is called “tartare” after the ethnic group, known as the Tartars (notice the absent ‘e’) who ultimately became part of

Pig Shots

The 4th of July is for grilling and this appetizer is easy to make, visually arresting and delicious with or without margaritas.  I’m not sure who came up with this idea first, but I owe my education to a cigar buddy who told me about them over a year ago.  I did a search for

Shrimp for Dinner Two Ways

This was one of those days when I was going to make dinner from whatever ingredients were on hand in our freezer, refrigerator or pantry.  I just wasn’t in the mood for dodging shopping carts and dealing with unsupervised children at the grocery store.  After a couple of hours on the Internet seeking inspiration, these

Pork Belly Bites with Pickled Watermelon Radishes

Normally and with maybe two or three exceptions, I don’t post a recipe until I’ve perfected it.  In some cases, like this one, I’ll post it more or less as I prepared it, but with a couple of modifications I would make the next time around.  I’ll edit the recipe again if the results are

Cloud Bread Blinis

According to my Number One Fan, cloud bread is all the rage among the Keto recipe bloggers these days.  In preparation for a Wedding Anniversary Dinner with caviar we had flown in from an importer in New Jersey, I found this recipe for making low carb blinis. Blinis are the traditional Russian accoutrements for transporting

Oven Fried Zucchini Sticks with Horsey Sauce

  Zucchini is a summertime squash, allegedly, but I’ve never seen a season in our grocery store when they were not carried in inventory.  Zucchini is considered part of the squash family, which by the way also includes its cousins of cucumbers and melons. They’re durable vegetables and last a long while under refrigeration, but

Alpha-Uno Steak Sauce

This started as a copycat recipe for A-1 Steak Sauce.  You can search the internet and find the recipe everywhere and all are identical.  But I don’t really understand the need to make something identical to a sauce that is readily available, both in the grocery store and in my pantry.  We’re never without it

New Year’s Tenderloin Bruschetta

I’m calling this recipe New Year’s Tenderloin Bruschetta (a) because I made it as a New Year’s Eve accompaniment to a veritable bacchanal of premium caviar and Russian vodka shots, and (b) because I made my recipe, Marinated Tenderloin of Beef with Sauce Béarnaise for Christmas and had a fair amount of leftover tenderloin that

The Ultimate Oven Fried Chicken Wings

I cannot remember when Chicken Wings became such a big deal.  They were something barely tolerable when I was growing up and my parents (generally, my dad) would fry up a mess of Southern Fried Chicken, which meant chicken pieces dredged in seasoned flour and fried in a cast iron skillet with Crisco until deliciously

So, Soy Me!

I can’t imagine a refrigerator without a bottle of soy sauce in it.  For our household, it’s a staple, like salt, pepper or ketchup.  It is readily available, versatile and admittedly underused in my daily cooking repertoire; more often brought out only when we order Chinese take-out but don’t want to exhaust ourselves opening those

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