Archive for the ‘Appetizers’ Category

Brooklyn Cheese Puffs

May 31, 2009

brooklynpuffsI’ve been reliant on Cook’s Illustrated lately for discovering great recipes.   They are consistently good.    I’ve wanted to get their America’s Best Lost Recipes for awhile.     It’s a collection of 121 kitchen-tested heirloom recipes.   I finally bought it, and this recipe happens to be the first one in the book.   I’m not sure exactly what the Brooklyn connection is, but I’m guessing that the author’s mother grew up there.    I tried it out last night before Stanley Cup Game 1, and it was delicious!   We couldn’t stop eating them.    Lisa suggested maybe pairing it with a marinara sauce for dipping.    My first thought would be the sauce from Figaretti’s, a great Italian restaurant out by Wheeling.   You can buy the sauce in a jar.   Last time I checked they had the sauce at Penn Mac in the Strip.    It’s my usual go-to sauce for pasta.     Enjoy!



Bruschetta Romana

March 1, 2009

This is a favorite of mine from one of my first cookbooks: Betty Crocker’s Italian Cooking.   The whole cookbook is excellent, and I’ve tried this recipe a few times.    I paired this dish with the lasagna for my valentine’s day dinner, and it was a big hit with my girlfriend.   It also looks really nice so it’s a good dish for a cocktail party.     I love baguettes so that’s what I used for the toast.    I usually just put the slices on a cookie sheet in the oven at 350 degrees for about 5-7 minutes until your desired toast setting.    The topping can be made ahead of time.


Buffalo Chicken Dip

December 2, 2008

I love making dips and this is a great one that I haven’t tried till just recently.    Thanks to Andy for sharing this one.    I just made this on Gameday this Sunday and it was excellent, I love buffalo wings!   It’s right up there with the cheesy bowl.


Cajun Guacamole

October 7, 2008

I tried out this recipe, this weekend as a snack for our beer brewing session.   It was a great success!    It’s been awhile since I’ve done Guacamole since it tends to go bad after a day.   Love all of the different spices in it, and it has the right kick..   everyone thought there was jalapenos in there but it’s the hot paprika.

Serves 8, Prep 15 mins


North Carolina-Style Coleslaw

September 20, 2008

Serves 8, Prep 20 mins (plus standing)


½ cup apple cider vinegar
½ cup distilled white vinegar
2 tablespoons sugar
2 teaspoons hot pepper sauce
1 teaspoon crushed red pepper
1 teaspoon salt
1/8 teaspoon pepper
1 green cabbage (about 2 ¾ pounds), cored and shredded.


In a medium bowl, whisk together the vinegars. Sugar, hot sauce, crushed red pepper, salt and pepper.   Add the cabbage and toss.   Let stand for 30 minutes, then toss and serve.


I thought it worked well and better as a topping for the pork sandwiches.     I used my food processor to do the shredding of the cabbage by feeding it small chunks.

Eggplant, Smoked Mozzarella and Basil Rolls

February 20, 2008

Here’s another oldie but goodie… this makes a great appetizer.   I got this from Jess back at Labwerks – I forget the book source.   When you are working with the broiler keep an eye on the eggplant slices, they will burn easily so the cooking time will vary based on your oven strength.    Also some broilers will cook faster in certain areas in the oven.

Eggplant Rolls
eggplant rolls


Buffalo Wings Recipe

February 18, 2008

As a wings fan for many years, this recipe is the real deal.   I’ve had many visits to Lot17, which I think has the best wings in the city.. especially the jerk wings.    The only caveat is you might want to pick up a cheap deep fryer at Target.   Trying to deep fry with oil and just a fry thermometer is a pain.    The deep fryer with fry basket enables you to fry more.   If you don’t want to fry, you can always just add some more time to the bake.   I would keep an eye on the wings so they don’t burn though.

Buffalo Wings
super bowl

This recipe will keep you company during the dark times of no football.