Asian BBQ Pork

21/2-3 lbs. Boneless Pork

Marinade
1 1/2 t Salt
1 T Rice Wine
1/2 t Garlic Powder
2 T Hoisin Sauce
1/4 c Catsup
1/4 c Sugar
(optional:red food color)

Use small Tenderloin Pork ( approx. 2x7 )
Marinate pork at least 2 hours or overnight
Roast Pork 350 1 hour on rack in pan with water under rack

Hot Rye Appetizer

1 c Shredded Swiss Cheese
1/4 lb Bacon, cooked crumbled
1/2 c Olives, chopped
1/4 c Scallions, chopped
2 T Red Pepper, chopped
1 t Worcestershire
1/4 c Mayo

1 loaf Cocktail Rye/Pumpernickel
Baked 350 10-15 minutes

Asian Appetizer

1 lb Bacon
8 ounce can Sliced Water Chestnut-drained
20 ounce can Pineapple Chunks

Wrap sliced bacon (cut in half) around Water Chestnuts and Pineapple chunks. Fasten with wooden tooth pick.

Marinate 1/2-1 hour:
4 T Soy Sauce
2 T Sherry
2 t Grated Ginger
2 t Minced Garlic

Grill or Broil....then place in crock pot to keep warm.

Cajuan Shrimp

2 lbs shrimp
4 large garlic cloves crushed & Minced
1/2 T Sea Salt
1 t. paprika
1/4-1/2 t Cayenne pepper
2 T olive oil
2 t lemon juice

Make paste to  baste on shrimp
Peel shrimp, place on skewers to broil or pan fry
2-3 minutes

Apples with Goat Cheese-Hazelnut Mousse

Serves 6     Start to finish: 20 minutes  from Edible Seattle September/October 2010

When it comes to appetizers, think beyond the baguette—for these little bites, slices of crisp, tart apple are topped with a mixture of goat cheese and toasted hazelnuts.

1/2 cup toasted hazelnuts

4 ounces chevre, room temperature

3 tablespoons heavy cream

Sea salt and freshly ground pepper

1 large tart apple

Finely chop nuts in the work bowl of a small food processor. Crumble the cheese into the bowl and add the cream and salt and pepper to taste, and process until smooth, scraping sides when necessary.

Just before serving, slice apples into small pieces and pipe or spoon a small amount of the cheese mixture onto each apple piece. Serve immediately.

Bacon-Wrapped Root Vegetable Gratins

Makes 24 mini gratins | Prep time: 35 minutes   from Edible Seattle January/February 2009 

Stack fingerling potato, carrot, and parsnip pennies between pinches of Parmesan cheese, wrap them in bacon, and bake them into bite-sized vegetable gratins--the result will turn someone into a root vegetable enthusiast in one mouthful. You'll need to cut rounds of roughly the same diameter out of the vegetables, so look for specimens similar in shape.

8 parsnips, peeled

3 carrots, peeled

1/2 pound fingerling potatoes

2 1/4 t flour
Salt and freshly ground pepper
2 cups finely grated Parmesan cheese
24 (3-inch) segments bacon (from twelve 6" slices)

 Preheat the oven to 400 degrees. Spray a 24-cup mini muffin tin with vegetable oil and set aside.

 Cut 24 pieces each from the parsnips, carrots, and fingerling potatoes; each piece should be about 1" around and 1/4" thick. Reserve remaining vegetables for another use.

 Arrange 24 parsnip slices close together on a cutting board. Sprinkle with 3/4 teaspoon flour, salt, and pepper, then add a pinch of Parmesan cheese (about 2 tablespoons total) to each piece. Top with carrots, making little towers, and repeat with another 3/4 teaspoon flour, salt, pepper and cheese. Add potatoes, flour, salt, and pepper, and end with cheese.

 Press each bacon slice into the bottom of each muffin cup, so the ends hang over the edges slightly. Add a scant 1/2 teaspoon cheese to the bottom of each cup. Place one vegetable stack in each cup, and press down slightly.

Bake for 25 to 30 minutes, until bacon is browned and crisp. As soon as you can handle them, use a knife to loosen the gratins from the pan and transfer to an ovenproof plate. Repeat with remaining ingredients and serve immediately, or rewarm for 10 minutes at 350 degrees before serving.

Red Hot Buffalo Chicken Dip

Makes 4 cups dip:

8 oz Cream Cheese
1/2 cup Gorgonzola/blue cheese or ranch salad dressing
1/2 cup Red Hot Sauce
1/2 cup crumbled blue/Gorgonzola or mozzarella cheese
2 cans (12.5 oz)drained chunk chicken breast

Heat oven 350 degrees. Mix all ingredients into deep baking dish.
Bake 20 minutes till heated thoroughly.

Shrimp Skewers

Marinate for the Shrimp Skewers:

1 cup plain Yogurt

2 T minced fresh Ginger

2 T minced Garlic

1 T Lemon Juice

2 t Curry Powder

1/2 t Paprika

1/2 t Salt

Combine above ingredients in a container to marinate shrimp 15-30 minutes, not more than 1 hour or they'll turn mushy.

24 Large Shrimp, peeled, deveined, tails left on

Thread 2 shrimp onto twelve 5-inch bamboo skewers. Thread 2 shrimp onto skewers, curling them around each other so that the tails are at opposite ends. Marinate in above ingredients.

For the Chutney:

1 cup minced fresh Pineapple

1/2 c Sugar

6 oz. Pineapple Juice

3 T Lime Juice

1 t Chili Garlic Sauce

2 t Cornstarch

2 t Water

Simmer pineapple, sugar, pineapple juice, lime juice, chili garlic sauce for the chutney in a saucepan over med high heat, 8 minutes. Stir together cornstarch and water, add to pineapple mixture, and simmer until thicken; season with salt. Refrigerate until ready to serve.

This is enough for double batch of shrimp.

Coat a grill pan or non stick skillet with non stick spray and preheat over medium heat. Arrange skewers in the pan and saute until shrimp are firm, 2-3 minutes per side. Arrange skewers on a platter, drizzle with lime juice, and sprinkle with mint. Serve with Chutney.

Pastry Wrapped Brie with Pecans & Raspberry jam

1 Round Brie Cheese

1/2 sheet Puff pastry Dough

1 Egg

2 Tbls Water

1/2 c Chopped Pecans

1/2 c Raspberry Jam

Place Brie Cheese in freezer for about 30 minutes. Slice in half vertically and add raspberry jam and pecans. Whisk together the water and egg. Brush egg water onto pastry. Place Brie Cheese in center of dough, making a circle cut of the dough around the Brie. Then wrap pastry tightly around the cheese. Make leaves and holly berry balls for garnish from extra pastry and place on top of Brie. Brush more egg water onto pastry. Place back in freezer for 1 hour. Bake at 400 degrees for about 20-25 minutes or until golden brown. Serve warm. with bread or crackers.

Chinese BBQ Pork

1.25 lb. boneless pork tenderloin, 

(cut after baking into appropriate lengths for slicing finger pork slices)

Mix together Marinade:
2 T Brown Sugar
(2 T Red Food Coloring)
3 cloves Garlic, minced
1/4 C  Hoisin Sauce
1/4 C Honey
1 T Sriracha 
3 T Soy Sauce

1 1/2 t Chinese Five Spice

2 T Vegetable Oil

Sesame Seeds

Combine all ingredients in mixing bowl. Place Pork Tenderloin and added ingredients in sealed zip lock or container chill 24-48 hours.
Add reserved liquid/marinade to sauce pan and bring to simmer for 5 minutes. 

Roast Pork Tenderloin on rack (in pan with water under rack) 350 degrees for 25-30 minutes basting with simmering sauce every 10 minutes. 

Internal temperature 140 degrees, remove from oven. Rest pork 5 minutes, slice thinly. Serve with hot Chinese mustard and sesame seeds