Archive for Appetizer Recipes
Savory Dill Monkey Bread
Posted by: | CommentsChef Chris Pandel: At the ripe old age of 29, he has quite the impressive CV. He’s worked under Rick Tramonto and Daniel Boulud, and is now the executive chef and co-owner of The Bristol, a Bucktown Chicago hotspot. The Bristol serves local seasonally inspired rotating chalkboard menu items, but also has a standing menu of mainstays, one of which is his notoriously famous Monkey Bread. This is not the retro sticky sweet version made with biscuits from a can, but an amazing savory alternative served with a dill butter dipping sauce. Chicago diners can’t stop raving about it. Check out what these Yelpers have to say:
- Samantha: “I tried the monkey bread for the first time on this visit as well, and it was top notch”
- Sandy: “the table was in love with the famous monkey bread”
- Lindsey: “We started off the meal with the monkey bread, it was golden and delicious and the dill butter was amazing!”
- Cassie: “We started with the monkey bread and I’m glad we did – yum!”
- Ed: “the monkey bread was my favorite..it was so soft and warm”
- Brian: “The monkey bread with the dill butter was amazing.”
- Brett: “I don’t imagine ever finding myself tiring of that amazingly toasty, slightly salty and totally comforting monkey bread”
Chris Pandel from Chicago magazine on Vimeo.
Read on for the recipe: Read More→
Cremini Mushrooms Stuffed With A Caper And Crab Salad
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©Modern Luxury Magazine
Chef William Bradley is the executive chef of Addison, the signature restaurant of the The Grand Del Mar resort in San Diego. Here’s some recent praise for the chef from Troy Johnson of Modern Luxury Magazine:
“Paging Bravo! William Bradley’s time in the lights is now. He recently became the only Southern California chef to be anointed with both the AAA Five-Diamond Award and the Mobil Five-Star Award for his contributions to the mouth. The brainy charmer’s kitchen at the San Diego-based Grand Del Mar’s Addison restaurant is a sanctuary—not a single knife or shallot out of place. This obsessive attention to detail shows in his food, as well: think clean, perfectly separated tastes of wild leek vichyssoise with bacon crémeux, brioche and fennel pollen.”
In today’s featured restaurant recipe, the chef shares a simple to prepare yet elegant appetizer featuring stuffed cremini mushrooms. And did you know? Cremini mushrooms are nutrient packed, trumping all other mushrooms and many vegetables in levels of copper, potassium, Vitamin B2 (riboflavin), and the antioxidant selenium. You can view the comparisons in a chart from the Mushroom Council here.
Marinated Cremini Mushrooms Stuffed With A Caper and Crab Salad
Chef William Bradley
4 servings
Ingredients
16 cremini mushrooms
To taste Fleur de Sel sea salt
3 cups extra virgin olive oil
2 garlic cloves
4 whole shallots, sliced
2 cups picked Dungeness crabmeat
½ cup mayonnaise
½ cup chopped chives
½ cup chopped capers
2 tablespoons lemon juice
Directions
Method for Marinated Creminis:
Place cremini mushrooms on a roasting tray, sprinkle with sea salt. Place in a preheated 350-degree Fahrenheit oven for 15 minutes. Remove mushrooms and rest for an additional 15 minutes. In a mixing bowl, add olive oil, garlic, shallots and mushrooms. Cover with plastic wrap and refrigerate for 48 hours.
Method for Caper Crab Salad:
In a mixing bowl, add crab, mayonnaise, chives, capers and lemon juice. Make sure all ingredients are mixed thoroughly.
Assembly:
Remove mushrooms from marinade. Divide mushrooms among 4 plates and place a generous amount of crab mixture on top of the mushrooms.
From The Santa Chef, Candied Bacon!
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©foodwishes.com
OMG.
Chef John from Food Wishes, thank you thank you thank you! The best Christmas present ever, a video recipe for Maple Candied Bacon, using only 5 ingredients. Can you imagine the holiday love you will receive when you serve these savory sweets as an appetizer?
Diet, schmiet, they officially don’t start until January anyway!
Watch and drool.
Savory Chocolate Bruschetta
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Savory sweets, we are seeing them everywhere lately. From chipotle chocolate chili, to salted caramel candies, to bacon and egg ice cream. Is this a fickle culinary hipster trend or is it here to stay? While that remains to be seen, we guarantee that this recipe will stay permanently in your repertoire!
It’s another delicious video recipe from Chef John of Food Wishes, it literally only takes 5 minutes, and the combination of crispy bread, dark chocolate, and sea salt will transport you into chocolate lovers heaven. The first time we made this, despite having camera batteries charged, it disappeared before we could photograph it! So…we had to make it again, and quickly snap a photo, for the readers of course! The second time it was taken to a holiday party in Aspen, and the crowd loved it. It’s flavor is salty sweet, with both crunchy and soft textures, and the combination’s are magical chocolatey goodness. People were seriously pulling and tugging at a red wool peacoat asking for the recipe.
One question you may have as the party goers did: Is dark chocolate crustini bruschetta a dessert or an appetizer? The answer: it is whatever you want it to be. In fact, it may just be breakfast for us one day, paired with a piping hot Sumatra coffee. Read Chef Johns post, wine pairing recommendation, and full ingredient list here. (Note: For the dark chocolate, we used a Lindt brand bar with 70% cocoa, found in the baking section of our regular grocery store. And, as you may notice in the photo, we were lacking the Maldon sea salt with the nice thick crystals, so we used what we had, but it was still chock full of deliciousness. Is deliciousness a word? )
