Sharp and tangy sauce with a nice kick.  Perfect dipping sauce for fried foods and shrimp.

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Creole Mustard Sauce

Sharp and tangy sauce with a nice kick. Perfect dipping sauce for fried foods and shrimp.

Course Appetizer, Sauce

Cuisine Cajun

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 24

Ingredients

• 2 cups mayonnaise
• 1 stalk celery finely diced
• 1 roasted red pepper diced
• 1/2 cup Italian parsley chopped
• 1/2 cup scallion thinly sliced
• 4 Tablespoons stone-ground mustard
• 2 Tablespoons sherry vinegar
• 2 Tablespoons paprika
• 1 Tablespoon dry mustard
• 1 Tablespoon horseradish
• 1 - 2 teaspoons hot sauce to taste

Instructions

• In a medium mixing bowl mix together all ingredients.
• Store unused sauce in a sealed container in the fridge.

Serve

• Great as a dipping sauce for onion rings, fries, fried pickles, fried green tomatoes, and shrimp. Also delicious as a burger or sandwich spread.

Notes

Photo credit: LouLou Sucre

Greek yogurt helps deliver a smooth creamy texture and a bit of tang to this artichoke and Parmesan dip. Hot and gooey, this molten cheese dip is perfect as an appetizer for any occasion. Delicious with crackers, cocktail bread, or try it on one of my favorites, beer bread. Use leftover dip (if there is any) for a smear on a bagel, or in a ham roll up. This easy to make dip also freezes extremely well, so you can enjoy one now, and have one back for that impromptu gathering with friends.

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Hot Artichoke & Parmesan Dip

Greek yogurt helps deliver a smooth creamy texture and a bit of tang to this artichoke and Parmesan dip. Hot and gooey, this molten cheese dip is perfect as an appetizer for any occasion. Delicious with crackers, cocktail bread, or try it on one of my favorites, beer bread.

Course Appetizer

Cuisine American, Pub Fare

Prep Time 15 minutes minutes

Cook Time 25 minutes minutes

Total Time 40 minutes minutes

Servings 12

Ingredients

• 1 can 14 oz artichoke hearts drained and rinsed
• 8 ounces Neufchâtel or cream cheese room temperature
• ½ cup mayonnaise
• ½ cup Greek yogurt
• 1 cup grated parmesan cheese plus more to top
• 3 cloves of garlic minced
• 3 dashes Worcestershire sauce
• salt and pepper to taste
• ¼ cup flat leaf parsley rough chopped
• 1 jalapeno seeded and diced (optional)
• ½ teaspoon paprika
• drizzle of olive oil omit if cooking in microwave

Instructions

• Heat oven to 350 degrees.
• Combine all ingredients except for the parsley jalapeno, and paprika in the bowl of a food processor. Pulse 7 to 8 times or until mixture is combined. Do not over process.
• Taste to check seasonings and adjust if desired.
• Add parsley and jalapeno and pulse 2 times to incorporate.
• Transfer into a small casserole dish or several ramekins.
• Top with a bit more Parmesan cheese and a sprinkle of paprika.
• Drizzle lightly with olive oil.
• Place ramekins on a parchment lined sheet pan and bake for 20 to 25 minutes, until hot and bubbly and a golden crust has formed.

Serve

• Serve hot with crackers or bread.

Notes

Dip can be heated in the microwave instead of the oven, however it will not get a golden crust. This dip also freezes very well. I use two large ramekins for this recipe, baking one for now, and wrapping the other to freeze for later Defrost in the microwave or allow frozen dip to come up to room temperature before placing in the oven. Add the paprika and drizzle of oil after thawing before baking.

The Reuben sandwich would have to be on my list of favorite pub foods. Yes I have a list.  You may find this strange, however I have never been able to narrow things down to just one that I like more than all the rest, therefore I have a list. A while back on a visit to a neighbor hood pub, I was pleased to discover a new appetizer on their menu called Paddy Rolls.

Basically a Reuben sandwich a la egg roll. So after sampling the dish, I added it to my favorites list, and vowed to make some the next time I cooked a corned beef.  Well as luck would have it, I recently found myself in possession of some left over corned beef, so I decided it was the perfect time to try my hand at this dish. I am happy to tell you, they were easy to prepare and absolutely as delicious as the ones I so enjoyed at the pub. I will definitely have to add these to my list of favorite game day treats.

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Paddy Rolls ~ Reuben Egg Rolls

An classic pub sandwich, the Reuben preapred a la egg roll. Finger food at its best.

Course Appetizer

Cuisine Irish, Pub Fare

Prep Time 20 minutes minutes

Cook Time 15 minutes minutes

Total Time 35 minutes minutes

Servings 24

Ingredients

Paddy Rolls

• 1 pound cooked corned beef diced
• 2 Tablespoon olive oil
• 2 cups cabbage diced
• 1 cup onion diced
• ¼ cup carrot shredded
• ¼ cup Swiss cheese finely diced
• 2 Tablespoon Thousand Island dressing
• Egg roll wraps

Horseradish Sauce

• 2 Tablespoons mayonnaise
• 2 Tablespoons ranch dressing
• 1 teaspoon coarse ground hot horseradish more if you like it spicy

Instructions

Paddy Rolls

• Prepare all of the ingredients by dicing or shredding.
• Heat a large non-stick skillet over medium high heat. Pour oil into skillet, when hot add cabbage and onion and cook until onions are translucent.
• Add corned beef and cook stirring occasionally for about 5 minutes or until corned beef is hot.
• Remove pan from heat and transfer mixture into a mixing bowl to cool. Once room temperature add thousand island dressing and cheese. Toss to mix.
• Mixture is ready to use, or can be held in a covered container in the fridge for three to four days.
• When ready to make Paddy Rolls, heat oven to 400°F, (use convection if you have it).
• To assemble, place about 2 tablespoons of the corned beef mixture in the center of the egg roll wrap and fold into an egg roll.
• Moisten the flap of the wrapper and roll to close.
• Tip: Mix a bit of cornstarch with water to seal your egg rolls.
• Place egg rolls flap side down on a lightly oiled baking sheet.
• Brush lightly with olive oil or spritz with cooking spray. Be sure to get all sides.
• Place in hot oven for 10 – 12 minutes or until wrappers are golden brown.
• Transfer to a wire rack to cool slightly before serving.

Horseradish Sauce

• Mix all ingredients in a small bowl.
• Chill in fridge

Serve

• Serve with Thousand Island dressing and horseradish sauce for dipping.

Notes

This is a great use for left over corned beef. Pastrami would also very work well.

With a bold flavor as big as the West, this spin on classic Mexican favorite is a winner. Caramelized onions and slices of steak mingle with barbecue sauce and cheese to create an amazing combination of tastes.

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Western Quesadilla

With a bold flavor as big as the West, this spin on classic Mexican favorite is a winner. Caramelized onions and slices of steak mingle with barbecue sauce and cheese to create an amazing combination of tastes.

Course Appetizer, Main Course

Cuisine Mexican, Southwestern

Prep Time 15 minutes minutes

Cook Time 20 minutes minutes

Total Time 35 minutes minutes

Servings 4

Ingredients

• 1 large onion sliced
• 8 ounces steak cooked and sliced
• 3/4 cup queso fresco cheese shredded
• 1/4 cup cheddar cheese shredded
• 3 Tablespoons barbecue sauce
• diced jalapeno optional
• 4 flour tortillas
• taco sauce

Instructions

• Heat a large non-stick skillet over medium high heat.
• Add about 1 tablespoon of vegetable oil. When oil begins to shimmer add onion and cook until tender and onion begins to brown, about 8 minutes.
• Add sliced steak, stir and cook for a few minutes until steak is hot.
• Add barbecue sauce and stir to coat.
• Spread some taco sauce on the flour tortillas.
• Divide the steak and onion mixture evenly over half of the tortilla, followed by the cheese. Top with the remaining tortilla.
• Heat a second skillet over medium high heat.
• When hot, place the quesadilla in the skillet to toast, turning only once.
• Remove from heat and allow to stand for a few minutes before cutting.

Serve

• Serve with diced jalapeno, sour cream, guacamole, or any of your favorite toppings.

Notes

I used a left over steak from the night before to make this dish. This recipe makes 2 large quesadilla’s or about 4 servings.  Add as much or as little of anything you like to make it your way.

Snacks, appetizers, pu pu’s, tapas, or starters. No matter what you call them, we are all crazy about them. As a first course or a meal, these little gems are always a hit. So next on our list, we are looking at the summers most popular posts for appetizers as chosen by our readers.

Coming in under the wire at #5 – Cheesy Poof Sticks

Making the list at #4 – Crab Stuffed Bacon Wrapped Jalapeno Poppers

Landing at #3 – Bacon Wrapped Tater Tots

Finding its way to #2 – Gỏi cuốn with Nước mắm pha

Ending up in the #1 position, all the way from Kauai – Ahi Poke Nachos

And another starter, the Rolling Stones “Start Me Up” spent three weeks at #2 on the Billboard Hot 100 chart in October and November 1981.

If you are looking for an easy appetizer idea, that is something other than ordinary, this spicy olive tapenade is perfect.  This tangy southern French paste is wonderful enjoyed on toasted bread, served as a dip, or used for a sandwich spread. The combination of olives, capers, and garlic give this dish an interesting flavor, making it a great way to offer something different at your next gathering.

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Olive Tapenade

This tangy southern French paste is wonderful enjoyed on toasted bread, served as a dip, or used for a sandwich spread. The combination of olives, capers, and garlic give this dish an interesting flavor, making it a great way to offer something different at your next gathering.

Course Appetizer

Cuisine French, Retro

Prep Time 15 minutes minutes

Total Time 15 minutes minutes

Servings 8

Ingredients

• 1½ cups black olives pitted
• ½ cup stuffed green olives
• 2 Tablespoons capers
• 1 Tablespoon garlic minced
• 1 Tablespoon fresh lemon juice
• 3 Tablespoons olive oil
• 1 teaspoon red pepper flake optional
• baguette sliced and toasted

Instructions

• Place all ingredients into a food processor and mix until paste like.

Serve

• Delicious with toasted bread or crackers.

Notes

This recipe is a spicy variation with the addition of red pepper.

Traditional tapenade is made with anchovies, I have not included them here, however feel free to add if you want.

Tapenade also makes a wonderful spread in a cold cut sandwich.

An interesting combination of flavors and textures make these mushroom filled cucumbers a tantalizing treat.  Served as an appetizer or a salad, these visually stunning cups are certain to amaze anyone at your dinner table.

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Cucumber Cups with Mushroom Relish

An interesting combination of flavors and textures make these mushroom filled cucumbers a tantalizing treat. Served as an appetizer or a salad, these visually stunning cups are certain to amaze anyone at your dinner table.

Course Appetizer, Salad

Cuisine Italian

Prep Time 10 minutes minutes

Cook Time 15 minutes minutes

Total Time 25 minutes minutes

Servings 8

Ingredients

• 2 cucumbers peeled
• 1/4 pound mushrooms finely diced
• 2 Tablespoons marinated artichokes finely diced
• 1 clove garlic minced
• 1/4 cup peppadew peppers finely diced
• 2 Tablespoons carrot finely diced
• liquid from marinated artichokes or Italian dressing
• 1/4 cup balsamic vinegar reduced by half

Instructions

• Begin by peeling the cucumber and cutting into 1½” thick slices. Using the tip of a vegetable peeler or a melon baller, scoop out the core of the cucumber about two-thirds of the way through the slice, leaving just enough to create a bottom in the cup. Cover and refrigerate.
• Finely dice the mushrooms, marinated artichokes, garlic, peppers, and carrots. Toss in a small bowl with just enough of the liquid from the marinated artichokes or Italian dressing to coat the vegetables.
• Cover mixture and chill.
• In a small sauce pan over medium high heat, reduce some balsamic vinegar by half or until thickened. Stir to prevent the vinegar from scorching.
• Spoon mushroom mixture into cucumber cups and drizzle with a small amount of the balsamic reduction.

Notes

Peppadew peppers are one of my favorites. If you have not used them I highly recommend them.

In my life I have worn many different hats in my struggle for the legal tender. There was one chapter that I particularly enjoyed which required extensive travel overseas. I was working for a sportswear company that produced garments in every corner of the world. My job was to visit these locations to maintain relations with the vendors and also inspect production facilities.

During one particular clothing release, I found myself traveling to Israel to coordinate a project. Now Israel is not really know for its textile productions, and how we ended up there is a long story, but never the less there I was. I would stay in Tel Aviv at the Olympia Hotel, and travel by train to work with our vendor. The production facility was actually a kibbutz  located in the north near the Golan Heights. After a long day of travel back to my hotel, I found nothing more relaxing than walking across the street and enjoying a bite to eat at a seaside cafe. The beaches in Tel Aviv are spectacular. How marvelous it was for me to sit and watch the sunset over the Mediterranean while sipping an ice cold beer and savoring a plate of delicious Israeli hummus.

Hummus is a Middle Eastern food dip or spread made from cooked, mashed chickpeas, blended with tahini, olive oil, lemon juice, salt, and garlic. The earliest documented recipe for something similar to modern hummus dates back to 13th Century Egypt. Today, it is popular throughout the Middle East, and in Middle Eastern cuisine around the globe.

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Roasted Garlic Hummus

A Middle Eastern food dip or spread made from cooked, mashed chickpeas blended with tahini, olive oil, lemon juice, salt, and garlic. Enjoy with pita chips or flat bread, or as a sandwich spread.

Course Appetizer

Cuisine Middle Eastern

Prep Time 10 minutes minutes

Cook Time 20 minutes minutes

Total Time 30 minutes minutes

Servings 12

Ingredients

• 1 can chick peas
• 3 Tablespoons tahini
• juice of one lemon
• 2 Tablespoons olive oil
• 6 cloves garlic roasted
• 1/2 teaspoon kosher salt
• 1 cucumber peeled seeded and diced
• ¼ cup tomato seeded and diced
• 2 - 3 green onions finely sliced
• parsley rough chop
• paprika

Instructions

• Heat oven to 400 degrees.
• Make a foil pouch. Place peeled garlic in pouch and drizzle with olive oil.
• Bake for 15 - 20 minutes. Allow to cool.
• Place the first six ingredients in a food processor and blend into a smooth paste. For a creamier dip add more olive oil.
• Smooth on to a flat plate using the back of a spoon.
• Place cucumber, tomato, onion, and parsley in a small bowl and toss with one teaspoon each of olive oil and lemon juice.
• Place vegetable mixture in the center of the dip and sprinkle with olive oil, parsley, and paprika.

Serve

• Serve with warm pita chips or flat bread.

Notes

There are as many different versions of hummus as cooks in kitchens.

Feel free to adjust ingredients to your taste.

Afternoon backyard  gatherings are something I truly enjoy. Hanging out with my people, enjoying some laughter, a cold drink or two, and sharing good eats outside. I also love to have something cooking on the grill with guests around. The wafting smell of delicious things to come always adds an element of excitement. It’s funny how like in the house where everyone ends up in the kitchen, in the backyard it’s around the grill. Like moths to a flame, friends always seem to gravitate towards the rising smoke. It is fun to witness how the nearer to done the food is, the closer to the grill people seem to collect.  Maybe it’s the caveman in us that hears the smoke whisper “come and get it”, and renews our passion for foods cooked over the fire.

Cut pepper in half

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Crab-Stuffed Bacon-Wrapped Jalapeno Poppers

Subtle heat from grilled jalapenos is complimented with creamy filling with sweet crab. Crisp bacon adds the perfect salty balance for this easy to make appetizer.

Course Appetizer

Cuisine American, Pub Fare

Prep Time 15 minutes minutes

Cook Time 45 minutes minutes

Total Time 1 hour hour

Servings 12

Ingredients

• 1 dozen large jalapeno peppers
• 8 ounces cream cheese or Neuchâtel softened
• 8 ounces lump crab or imitation krab
• 12 strips of bacon

Instructions

• Mix the softened cream cheese with the crab meat and set aside.
• Wash and dry the peppers leaving stems intact.
• Halve the peppers length wise beginning next to the stem and cutting to the tip.
• Core and seed the peppers using a spoon to hollow out the peppers. Keep the halves together so you can reassemble.
• Using a knife fill the jalapeno halves with the cream cheese crab mixture. Do not over fill. Remove any extra filling with the edge of the knife.
• Stick the filled halves back together to make a “whole pepper”.
• Starting at the end near the stem, loosely wrap a slice a bacon around the pepper and secure with a tooth pick. Do not wrap the bacon too tight or as the bacon cooks it will squeeze the filling out of the peppers. (I refer to this as the python syndrome).

Grill

• Heat your grill on high.
• Place the poppers on a wire rack over a pan on one side of your grill. Add about one inch of water to the pan.
• Turn off the heat directly under the pan of poppers and close the lid.  Indirect cooking method.
• Cook the peppers for about 45 minutes.  Cooking time will vary depending on your grill.
• The peppers are ready when the bacon appears crisp. Resist the temptation to open the lid of the grill, only peeking in quickly after about 30 minutes to get an idea of your cooking time. Don’t lose your heat!

Serve

• Serve poppers while hot as an appetizer. Grilled pineapple makes a perfect companion.

Notes

Wear gloves when you work with jalapeno! Unless you have some crazy thing for pain, I strong advise you to do so!

 

This is a great recipe to cook outside on the grill. I have prepared these in the house but they cause a big mess in the oven. Mesquite would be a nice way to kick these poppers up a notch. Place a smoker box in your grill for added flavor.

 

Popper can be cooked in the oven at 400 degrees for about 40 minutes.

 

Maine may be known for its lobsters, the gulf coast for its shrimp, but Maryland was blessed with crabs. Situated around Chesapeake bay, Maryland is ranked the 42nd state in size with only 10,460 square miles of land. But when it comes to water, this tiny state has an amazing 3,100 miles of tidal shoreline.

The seafood industry is a large part of Maryland’s economy. According to the US Department of Agriculture, in 2009 Maryland harvested 40.3 million pounds of blue crab, which was actually the lowest amount in over a decade. Poor water conditions have led to a drastic decline in the number of blue crab. Nitrogen and phosphorus pollutants in the water reduce the amount of light needed to sustain the underwater grasses that support young crab life (Can you actually believe there are people who think we don’t need an EPA?).

With the price of crab meat driven high by lower supply, people have turned to using crab meat substitutes. Surimi (擂り身) which is Japanese for “ground meat”, is made by forming pulverized white fish such as pollock into various shapes, and then cooking. Surimi is a much-enjoyed food product in most Asian cultures and is available in many forms and shapes. It is often used to mimic the texture and color of the meat of lobster, crab and other shellfish. This “faux crab” has about the same calories per serving as the real deal but contains 0% fat and nitrates. The price for this product is also very attractive to consumers. Of course I am not suggesting that anything compares to the flavor and texture of the lump meat of a Maryland blue crab, but on my budget I am not opposed to using the other.

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Hot Crab Dip with Green Chilies

This hot and creamy dip is a winner combining the sweet flavor of crab with a little heat.

Course Appetizer

Cuisine American

Prep Time 10 minutes minutes

Cook Time 30 minutes minutes

Total Time 40 minutes minutes

Servings 6

Ingredients

• 1 cup mayonnaise
• 1 cup parmesan cheese finely grated
• 8 ounces of crab meat lump crab or Surimi
• 1 4 ounce can diced green chilies mild or medium

Instructions

• Preheat oven to 350° F.
• Mix all ingredients in a bowl.
• Place in a ramekin or other small baking dish.
• Top with some additional grated parmesan cheese. Sprinkle with paprika for a bit of added color.
• Bake for 30 minutes or until top is golden in color and bubbling.

Serve

• Serve hot with bread, crackers, or crudité.

Notes

I especially love this dip served with my Nut Brown Ale Beer Bread