Bacon wrapped Dates with Marcona Almonds

***Sept-Oct 2022 Dinner Group Winner***

Bacon wrapped Dates with Marcona Almonds

15 Medjool pitted dates 
15 Marcona almonds
5-8 slices bacon (cut into halves or thirds, depending on size of dates)

Preheat the oven to 400 degrees F. Line a sheet tray with silicone baking mat or parchment paper.
Make an incision on one side of each date and insert an almond.
Squeeze the date shut in your hand to secure.
Wrap each date with a bacon strip. ...

Sardine Toasts With Tomato and Sweet Onion

Sardine Toasts With Tomato and Sweet Onion

***June 2022 HSN Dinner Group winner***


  • 4 thick slices crusty sourdough bread
  • 1 garlic clove, halved
  •  Softened butter, as needed
  • 1 large ripe tomato, thinly sliced

Avocado Butter with Tomato Salsa Verrine

adapted from Ottolenghi’s Avocado Butter on Toast with Tomato Salsa
Makes 2

Tools: 2 stemless clear glass containers that will hold 4-6 ounces such as stemless wine glass or mason jar; Long-handled teaspoon or sandwich size ziplock bag to use as piping bag

1 very ripe avocado
1-1/2 Tbsp soft butter (or omit the butter and add a little Fruit Fresh to keep the avocado from turning)
2 tsp freshly squeezed lime juice
2 tsp lime zest
Salt and black pepper
¾ tsp finely chopped fresh tarragon
¾ tsp finely chopped fresh dill
1/2  cup cherry tomatoes, quartered
1 tsp capers, rinsed and finely chopped (mash with the flat side of a chef’s knife for easy chopping)
1 Tbsp olive oil
2 slices sourdough bread, toasted and rubbed with a sliced clove of garlic
1/8 tsp cumin se ...

Nam Lao Fresh Rolls with Tamarind Dipping Sauce (HSN Dinner Group Winner)

Serves 4.

Ingredients for Roll:

12 rice paper wraps

1/2 pound diced chicken breast for beef flank steak

2 tablespoons oil

1/2 teaspoon salt

1 cup chicken stock

1 cup bean sprouts

1 cup shredded lettuce

1/4 cup water

Baked Shrimp Toast (HSN Dinner Group Winner)

Serves 4 to 6


 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


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


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


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



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.

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


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

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.