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Posts Tagged ‘appetizer’

Oh, yeah. I’ll been know for taking risks. And when I caught those fresh broad beans eyeing me from across the produce section I knew I must scoop them up even though I had absolutely no plan for these tasty morsels. See, told you – I’m wild.

I ended up making some bean fritters (ala Naked Chef style) with refreshing mint yogurt sauce. (Think falafel here). They were a delightful surprise to the usual (well, nothings really usual around here) weeks dishes.

Whack together some cilantro, mint, cumin, cayenne pepper, fresh broad beans, half a spicy chili, lemon zest, salt, and flour in your Cuisinart and you’re ready to dunk these mini footballs in hot oil for a couple minutes. Crunchy on the outside yet so moist on the inside. And who doesn’t love to dip?

Here’s the short Jamie Oliver video:

If the video doesn’t play: click here

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Of course, it’s always wonderful and such a treat to have someone cook dinner for you, but Fattie’s food is absolutely grubbing – so it’s double the fun.

He casually and ever so cutely whipped up this appetizer: gravlax carpaccio.

So, yeah, you know carpaccio is typically super thin slices of raw beef drizzled with a dressing of olive oil and lemon juice, usually sprinkled with green salad leaves such as rocket, arugula or radicchio and then topped with thinly sliced or grated Parmesan cheese, sometimes pine nuts will even make an appearance. But do you know what gravlax is?

Let ME tell you.

Gravlax is a Scandinavian delicacy consisting of raw salmon cured in salt, sugar, and dill. In Swedish, grav means “buried,” while lax means “salmon.” But it’s also known around the area as graved laks (Danish), gravlaks (Norwegian), graavilohi (Finnish), and graflax (Icelandic).

Back in the day, the fishermen used rub the ingredients on the fish and bury it in the sand above the high tide line, ‘fermenting’ the salmon. Uh. Crazy. I know. The modern version of this dish is not fermented at all; instead the salmon is ‘buried’ in a dry marinade of salt, sugar, and dill, and cured for a few days in the fridge.

So, combining the two – gravlax and carpaccio – Fattie came up with this glorious appetizer. Yes; it’s VERY tasty and even easier to prepare.

gravlax carpaccio

My Gravlax Carpaccio

Makes 4 appetizers

You’ll need:

  • 8-12 ounces of gravlax
  • 1/4 cup olive oil
  • 2 tablespoons freshly squeezed lemon juice
  • Handful of baby capers, rinsed – roughly 2 teaspoons or more to taste
  • 1/4 cup very thinly sliced celery
  • A couple handfuls of fresh arugula or rocket
  • Parmesan cheese for grating
  • Salt and freshly ground pepper

Preparation:

Equally divide the salmon onto four appetizer plates laying it flat.

After combining the olive oil and lemon juice, drizzle it over the salmon. Sprinkle evenly with capers and celery. Top with salad. Garnish with Parmesan cheese and season with salt and freshly ground pepper.

Enjoy.

Gravlax is usually expensive to buy but very easy to make. Feeling adventuresome? Wanna drum up your own homemade cured gravlax? Here’s a good recipe from Emeril Lagasse.

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lobsterhello

Seems like all my entries lately have been about food; but I just couldn’t resist this one – lobster ceviche.

One nibble of this delicious ceviche and I was right back on a warm beach, sunglasses on, lathered in sunscreen, soaking up the warm rays, listening to the ocean waves, sipping on a Corona and stuffing my grill with this fresh and tangy appetizer.

lobster/beerprep

Fattie made this for me last night.

Lobster Ceviche

  • 1 whole lobster – boiled, meat removed, cubed
  • 2 avocados, cubed
  • 1 small mango, cubed
  • 3 limes, juiced
  • 1 lemon, juiced
  • 8 ounces cherry tomatoes, cubed
  • Half of chili pepper, seeded & diced
  • Half of small red onion,diced
  • 1 teaspoon of sugar
  • Handful of cilantro, finely chopped
  • Smaller handful of parsley, finely chopped
  • Salt and freshly ground pepper to taste
  • Preparation

    1. Put live lobster in freezer for 30 minutes to allow “lobster to fall asleep”. Blanch lobster in boiling water for 6 minutes. Remove from heat. Put lobster on ice bath. Once cool, remove meat and cut lobster into small pieces. (tip: ask your fish monger to cook the lobster ahead of time if you are skweemish or this step bothers you)
    2. Toss all ingredients together in large bowl, cover with cling film, and allow to marinate in fridge for about an hour. (tip: since the lobster is already cooked, you can actually eat this straight away but it is a bit tastier when it sits among the juices for awhile. It can also be prepared several hours prior to serving).
    3. Drain some liquid & serve in martini glasses.
    4. Invite me over.

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