RECIPES

Baked Shrimp Toast (HSN Dinner Group Winner)

Serves 4 to 6

Ingredients:

 8 thinly sliced white bread, crust removed (Pepperidge Farm preferred)

1 large egg, separated, plus 1 egg yolk

1 pound medium shrimp, peeled, deveined and cleaned with salt

2 tablespoons heavy cream

1 tablespoon vodka

1 teaspoon coarse or kosher salt

1/2 cup finely chopped fresh water che ...

Korean-Style Chicken Wings (HSN Dinner Group Winner)

Serves 4

Ingredients:

2 small to medium yellow onions, coarsely chopped

4-5 garlic cloves, minced

1/2 cup soy sauce

1/2 cup gochujang (Korean hot pepper paste)

2 tablespoon light brown sugar

2 tablespoons honey

1 teaspoon brown rice vinegar

1/4 cup se ...

Zucchini Sausage Squares

Ingredients:

1 lb. zucchini (about 2 large)
12 oz bulk pork or turkey sausage
1/2 c chopped onion
4 large eggs
1/2 c grated Parmesan cheese
18 Ritz crackers, crushed (about 1 1/2 cup crumbs)
1 tsp dried basil, crumbled
1/2 tsp dried oregano, crumbled
1/8 tsp black pepper
1 clove garlic, finely minced
1 c shredded sharp regular or low-fat cheddar cheese (about 4oz)

Preheat the oven to 325°F. Wash the zucchini, trim off the stems, and shred zucchini; set it aside. Sauté the sausage and onion in a medium skillet, stirring to break up the sausage, until all the pink is gone; drain off all fat. 
Whisk the eggs in a large mixing bowl until frothy. Stir in the parmesan cheese, cracker crumbs, basil, oregano, pepper, garlic, sausage, and zucchini. Spoon the mixture into a 7 x 11" shallow glass baking dish ...

Tuna Fish Rillettes with Cornichons

Ingredients:

2 cans of tuna
6 anchovies
Lemon zest of 1 lemon
5 to 6 oz of butter
salt and pepper

Drain tuna fish and tear into little pieces.
Use a fork to mash the anchovies. 
Mix tuna fish, anchovies, and lemon zest and knead all together. 
Don’t use a blender and season with salt and pepper. 
Be careful with the salt since we are using anchovies.
If you like to preserve it for a few days poor some melted butter over it and refrigerate.. 

Serve with bread and Cornichons.

 

 

 

 

 

Bunuelos with Glazed Bacon and Heirloom Tomatoes

 

Ingredients:

Preheat oven to 425º

¼ cup butter 
Good pinch of salt
1 cup water
1 cup plain flour
2 eggs and 1 yoke
½ tsp. Dijon mustard
½ tsp. cayenne pepper
½ cup Manchego cheese (fine grate)
1 T finely chopped thyme leaves (can substitute any herb to compliment meat if using for sandwich)

Bring butter, salt and water to a boil. Quickly add flour and stir vigorously with a wooden spoon until mixture forms a ball and falls away from side of the pan. Gradually add eggs, mustard, spices, herbs and cheese until combined. Use piping bag or 2 spoons to form and place on baking sheet. Bake for 10 minutes and reduce heat to 350º and bake 12-15 minutes until browned. Serve hot or cold.

Bacon:
Place bacon on sheet pan and sprinkle with brown sugar (can use maple). Bake until crispy at 400-450º. Slice f ...

Tomato Goat Cheese Appetizer

Ingredients:

Sauté: 3 T olive oil 
1 green onion, chopped into green
1clove garlic, chopped

Add:
1 large can diced tomatoes…28 oz. (May add tomato paste)
1 T finely chopped parsley
1 T chopped basil
salt & pepper

Cook 20 mins. or until reduced to medium thick sauce.
Crumble 1 log (4”) goat cheese into baking dish.
Cut 4-8 sundried tomatoes into strips.
Place on top of cheese.
Sprinkle chopped fresh tarragon and julienned basil on cheese.
Sprinkle with Pecorino Romano or Parmesan cheese…generous amount
Pour sauce over mixture, cover with foil and bake for 25 minutes at 350 degrees.

Serve with toast rounds rubbed with garlic and drizzled with olive oil.