Appetizer Recipes

Beef Roll Appetizers (Fusion Recipe) Recipe

Beef Roll Appetizers (Fusion Recipe)

03.25.15 by Jackie

Remember last week, when I posted a re-interpreted, fusion appetizer, maki-style? Well, this is the meat version. The dish consisted of blanched zucchini, carrot and enoki mushrooms stuffed in beef rolls, then quickly pan-seared until a crust was formed. You could also wrap the rolls in bacon or phyllo dough to secure them better, but if you're counting calories, these are just as delicious.

The idea was to create something new with ground beef instead of a good old burger. Even though the beef rolls are barely seared, the ketchup, mustard and Worcestershire sauce help season and pre-cook the meat. So as long as you use fresh meat, you're good to go. 


Full Recipe...
Tofu Roll Appetizers  Recipe

Tofu Roll Appetizers

03.10.15 by Jackie

Our family recently went to a Japanese sushi bar and enjoyed platters of delicious rolls. When I came home, I was inspired by the sushi and reinterpreted a new fusion appetizer, maki-style.

The appetizer consists of a tofu roll filled with shiitake mushrooms, carrots celery, insanely fragrant onions I grew myself in our garden and garlic. As I created the dish, I realized I wouldn't be able to keep the roll in place by simply rolling a sheet of pan-fried tofu. I improved and wrapped them in phyllo dough. You'll be surprised; it wasn't that complicated. Sometimes, improvisation ends up with beautiful results!


Full Recipe...
Meatball Appetizers with Sweet Potatoes Recipe

Meatball Appetizers with Sweet Potatoes

03.03.15 by Jackie

Since my husband Lulu was out of town last weekend, I had a few girlfriends over to celebrate the Lunar New Year (a week late!). Next week, we're all going to a Vietnamese charity concert and everyone was talking about how they'd fit into their áo dài, the traditional Vietnamese outfit. I've been back to the gym regularly to do squats and get a solid workout and I just made sure the food would please my weight-conscious crowd.

The menu I served wasn't fussy at all and I tried to satisfy everyone's diet: we started with easy, delicious, look-and-feel-your-best meatballs. I also made cháo đồ biển (seafood rice soup with seabass, shrimp, squid and scallops), along with a kale salad. 

What was in the meatballs, you ask? I created a ground mixture of veal, turkey, flax seeds and quinoa and served with spicy sweet potatoes.


Full Recipe...
Artichoke Crab Cakes Recipe

Artichoke Crab Cakes

01.27.15 by Jackie

Whenever I see fresh crab available at the market, I buy a few, boil or sauté them and reserve at least one for cracking later to make another dish the following day. This is exactly what we did and this time I made crab cakes. I flavored the crab with capers, tarragon, chives and marinated artichoke hearts. My tip is to chill the crab cakes for a few minutes before cooking them to help them hold their shape. 

I served the crab cakes with twice-baked potatoes and grilled asparagus on a bed of homemade hollandaise sauce. I wanted to serve the crab cakes warm, so little Aria and I dug in immediately after the meal was ready and I took photos afterwards. Unfortunately, I wasn't able to capture the beautiful crab cakes with the hollandaise sauce as reheating it caused curdling. So even though the sauce isn't pictured, give some extra time to preparing it because the results are well worth it for a perfect weeknight meal! 


Full Recipe...
Wild Mushroom Tartlet Recipe Recipe

Wild Mushroom Tartlet Recipe

01.07.15 by Jackie

I recently hosted a dinner party and was looking for a gourmet side dish for filet mignon. I selected a savory tart filled with a combination of wild mushrooms such as fresh morels, beech, maitake, Hegehogs and brown crimini mushrooms. 

Playing with such ingredients is a great way to take your guests on a great gastronomical adventure. Plus, preparing this dish is fairly basic and simple. I used  pastry dough that I baked first and then filled with the mushrooms. They're rich in umami, which is the savory flavor quality that sort of mimics what we get from meat. The savory tarts ended up being the perfect pairing for the gourmet meat. 

 

 


Full Recipe...
 
Return to Full Site