Caviar Pie

Both my granny and Pam and Dad have made this fantastic appetizer since...FOREVER. It is definitely part of our family food repertoire. Once I moved to Colorado I realized this old school appetizer may just be a popular favorite in our circle. Growing up, I remember thinking Caviar Pie was special for a few reasons...

1. Preparation: You have to chill overnight before adding the toppings- anything that takes that kind of forethought, must be impressive.
2. Caviar: This ingredient brings thoughts of hundreds of dollars an ounce, Marilyn Monroe and champagne ...even though this recipe simply uses a $7 jar of Romanoff caviar.
3. Presentation: The finished product adds color to any spread, is always a topic of conversation and looks like a little piece of food art.
4. Event: We normally were able to enjoy this at our traditional Christmas Eve bash, New Years and other festive holidays.

Really this recipe takes the most basic ingredients and is not difficult at all. You do need to have a spring form pan and clearly you need to purchase a jar of caviar, but I bet you have everything else in your refrigerator. While nothing says football like chicken wings...tomorrow Packer and Steeler fans will be expanding that thought to also include caviar.

From my table, granny's and dad and Pam's to yours...

Caviar Pie
Ingredients:

• 3/4 C chopped green onions
• 6 hard boiled eggs
• 3 T mayonnaise
• 8 oz cream cheese, softened
• 2/3 C sour cream
• 1 jar caviar (I just purchase the Romanoff black whitefish)
• 1 C chopped parsley
• 1 lemon, thinly sliced, then cut slices in half
• 1 red cherry pepper
• Baguette, sliced

Directions: This is very visual, so try to follow me here!

• Coat your spring form pan with non stick spray
• Chop eggs and mix with mayo. Spread in the bottom of the pan.
• Top with chopped green onion.
• Beat cream cheese and sour cream together until smooth.
• Drop by tablespoons onto onion layer. Using the back of a spoon, gently spread the mixture evenly (so you don't see the onion).
• Cover with plastic wrap and refrigerate overnight. (if in a time crunch, 3-5 hours will work)
• Pour caviar into a strainer and rinse. Set on paper towel.
• Place the spring form pan on a platter that is the same size or larger than the bottom of the pan. Open the pan and remove the sides.
• Thinly slice the lemon. Then cut each slice in half. Set aside.
• Using a toothpick, lightly draw 6 even slices/triangles.
• The toppings: Triangle 1 - Fill with chopped parsley. Triangle 2: Leave blank. Triangle 3:Fill with Caviar. Triangle 4: Parsley. Triangle 5: Blank. Triangle 6: Caviar.
• Take each half slice of lemon and cover the outside layer. So essentially you are covering the outside of the pie like you are tiling a wall. The lemon slices will stick to the sides of the pie.
• Take the red cherry pepper and place in the center.
• Serve with the sliced baguette
• Take your cocktail knife, dig in and spread on the bread. Yum.

Baked Asian Chicken Wings

2011 Super Bowl is almost here. The girls and I are invited to two parties. Party #1 Packer Party, party #2 Steeler Nation. Who are we routing for? Packers baby. We are to bring an appetizer to each bash and everyone knows the best Super Bowl food is finger food. But I am pretty much over Lipton onion soup dip with ruffles. What to make that says football with a twist? Something a little sweet, a little spicy that packs a whole lot of flavor…awww, baked Asian chicken wings. I bet these will be great with Banderas cornbread!

From my kitchen to yours…

Baked Asian Chicken Wings
Ingredients
Prepping the Chicken
• 2 lbs Chicken Wings (you can use drumettes or legs if you want a bigger bite)
• 1/2 tsp Black Pepper
• 1 tsp Salt
• 1 tsp Chili Garlic
• 1 tsp Garlic Powder
• 1 Cup All Purpose Flour & 2 tbsp of Curry Powder (curry powder optional)
• Cooking Oil Spray
• Toasted Sesame Seeds and chopped green onions for sprinkling

Garlicky, Ginger, Orange Zest Sauce
• 1/2 Cup Rice Wine Vinegar
• 1/2 to 3/4 Cup Brown Sugar
• 2 tbsp Finely Minced Garlic
• 2 tbsp Soy Sauce
• 1 Medium Orange Zest
• 1 tbsp Chili Garlic Sauce
• 1 tsp Finely Minced Ginger
• 2 tsp Corn Starch mixed with 1 tbsp of water

Directions
1. Line baking sheet with aluminum foil and preheat oven to 400º degrees.
2. Place chicken in a large bowl.
3. Add the black pepper, salt, chile garlic sauce & garlic powder and mix well.
4. Add the cup of flour & curry powder mixture and coat chicken in the same bowl. Coat thoroughly.
5. Place chicken wings on the baking sheet and spray the chicken wings with the cooking oil spray. Bake for 30 minutes.
6. Turn chicken over and cook for an additional 20 minutes.
7. In the meantime, make the sauce.
8. Add the rice vinegar, brown sugar, garlic, ginger, orange zest, soy sauce & chili garlic in a saucepan and bring to boil a then simmer for a minute.
9. Add the cornstarch mixture and whisk well. Set aside.
10. Once the wings are done, place wings in a large bowl and toss with 1/2 the sauce. Leaving the remaining 1/2 for dipping.
11. Sprinkle some toasted sesame seeds and chopped green onions on top and serve hot.

Rioja Steamed Mussels with Chorizo

A few months ago an old friend, turned sommelier and mixologist, sent me a bottle of Rioja. He told me to serve it a tad chilled on a warm day. You don't have to tell me that more than once - Done!

I don't consider myself a vino connoisseur (seem to be a bit of a creature of habit) but the flavor of summer fruits with a touch of toasted spiciness just begged to be accompanied by an evening of tapas. With tapas and Rioja, you've set the stage for a casual, light-hearted, full-flavored evening. Here is a simple, tasty tapa to add to your spread.

From my table to yours...

Rioja Steamed Mussels with Chorizo

Ingredients:

• 1 # Chorizo, casings removed, crumbled
• 1 large Spanish onion
• 2 # black mussels, cleaned
• Kosher salt and freshly cracked pepper
• 1 bottle Rioja or dry red wine (Don't worry, I didn't use the bottle he sent me)
• 1/2 C flat leaf parsley, chopped

Directions:

• Put the chorizo in a large, heavy pot with lid. Cook over medium/high heat until meat is browned and the fat starts to escape.
• Remove chorizo with a slotted spoon and reserve.
• Add chopped onion, pinch of salt and pepper and cook for 5-8 min, or until softened.
• Add mussels
• Pour entire bottle of rioja into the pot, bring to a boil and cover. Cook for 5 min or until mussels open.
• Remove the lid and ditch any mussels that didn't open. Stir the mussels so they are coated in the wine, sausage and onions.
• Transfer to a serving platter, sprinkle with chopped parsley and serve immediately.

Grilled Eggplant & Tomato Open Faced Sandwich with Pesto Aioli

It's that time of year again - the morning bus stop is getting a bit chilly and those with gardens are pushing their final tomatoes and eggplant - but don't even think about covering your grill. After getting the little ones on the bus, doing the usual suburban jog, emptying the dishwasher, taking a meeting while finishing getting dressed and listening to Good Morning America in the background (no wonder I am tired)...I was inspired by Mr. Bobby Flay (who normally bugs the hell out of me). He prepared such a simple combination of killer ingredients, which turned a traditional sandwich into an affordable, hearty, masterpiece. You could also cut the slices of bread smaller and serve as an appetizer.

From my table to yours ...or from Bobby's table to yours...


Grilled Eggplant & Tomato Open Faced Sandwich with Pesto Aioli

Pesto Aioli Ingredients:

• 1/2 C mayo
• 3 T prepared pesto
• S&P

Sandwich Ingredients:

• 2 eggplants, slided lengthwise in 1-inch thick slices
• 1 # tomatoes, chopped (I have been using Heirloom tomatoes lately - YUM)
• 1/4 C flat leaf parsley, chopped
• 1/2 C olive oil
• 1 T white wine vinegar
• S&P
• 4 - 3/4 inch slices of crusty Italian bread

Directions:

• Pesto Aioli: Whisk all ingredients in a small bowl (doesn't get any easier)
• For the sandwich: Mix tomatoes, parsley, 2 T olive oil and vinegar.
• Sprinkle S&P to taste and let sit at room temperature.
• Preheat grill to high heat.
• Brush eggplant with some of the remaining olive oil, season with salt and pepper.
• Grill both sides of the eggplant until golden brown (about 4 min/side)
• Brush bread with the remaining olive oil, season with S&P (see a pattern?), grill for 30 seconds/side.
• Spread a tablespoon of the pesto aioli on each slice of bread (I used less)
• Top each slice of bread with grilled eggplant, then a few heaping spoonfuls of the tomato relish
• Sprinkle with chopped basil if you like!
• Save the leftover mayo in a hermetic jar for later use. Always good to have these on hand (Container store run).

Wickett's Black Bean Salsa

Earlier this month, I was lucky enough to attend a ridiculously fun, blast from the past birthday party at Emerald Bay for Mr. Rob Pettis. There were many great side dishes, but Mr. Wickett's was the biggest hit. He generously offered to let me share it on The Vaccaro Family Table. So from his table to yours...Enjoy!

Wickett's Black Bean Salsa
Ingredients:

• 2 medium Roma tomatoes
• 1/2 red onion
• 3 scallions
• 1 15-1/2 ounce can black beans, drained
• 1 T taco seasoning
• 2 T sour cream
• 1 bunch cilantro
• Crumbled feta (add as much as you like)
• 1 avocado

Directions:

• Halve each tomato, then half the halves.
• Over a small bowl, squeeze the tomatoes as you would a sponge to force out the seeds and water.
• Chop the tomatoes.
• Dice the red onion and add to tomatoes.
• Finely chop the cilantro and scallions - add to bowl.
• Add drained black beans.
• Sprinkle taco seasoning.
• Lightly mix in chopped avocado and crumbled feta.
• Spoon in sour cream and toss until fully coated.
• Serve with tortilla chips...mmmm

Sun-dried Tomato and Goat Cheese Skewers

I have been on a bit of a 'help me expand my appetizer repertoire' kick. I seem to always go back to my old standbys - so much so that it feels like groundhogs day at every happy hour. My favorite appetizers are those that taste great (duh), use ingredients I typically have on hand, fairly quick preparation, look amazing on the plate and don't require a fork or plate to eat. Being able to 'pick' while holding your wine glass is critical in my book. If I use that criteria, I have found my new addition!

Colorful, quick and tasty - guaranteed crowd-pleaser.

Enjoy!

Sun-dried Tomato and Goat Cheese Skewers
Ingredients:

• 1 8 ounce log fresh goat cheese, chilled
• 1 C pistachio nuts, finely chopped
• 20 sun-dried tomatoes packed in oil
• 1/2 bunch fresh basil leaves
• 20 toothpicks or small skewers

Directions:

• Fill pitcher with hot water. Dip a knife into the hot water and slice the goat cheese log in half (lengthwise)
• Slice each half into 10 pieces (make sure you dip the knife into the hot water in-between slicing to ensure a clean cut.
• Roll each piece of goat cheese into balls (about 1/2-inch in diameter) and place on a cookie sheet lined with waxed paper.
• Add the chopped pistachio nuts to a shallow bowl. Roll a goat cheese ball into the pistachio nuts and coat 1/2 of the ball. Return to the sheet pan and repeat with the remaining goat cheese balls.
• Drain the oil from the tomatoes and put onto a plate lined with a paper towel.
• Skewer a goat cheese ball onto the skewer. Lay a basil leaf on top a sun-dried tomato.
• Fold the tomato in half around the basil leaf and add to the skewer with the goat cheese. Repeat with remianing skewers.
• Arrange on a platter, cover and keep chilled until you're ready to serve.

Pizza Pretzels

I have a love hate thing with Rachel Ray, but despite her sometimes overly perky persona, the girl has some great ideas. On one of my very high-profile evenings spent clicking and flipping, I caught an old episode of RR. I thought the pizza pretzel was pretty damn ingenious. You can make it as gourmet or basic as you like. But it's handheld, homemade and scrumptious. Great addition to your next cocktail party or serve with a side salad for the main event.
Enjoy!

Ingredients:

• 1 ball pizza dough (make yourself or go to your fav pizza joint and buy the dough)
• 1 1/2 C shredded mozzarella cheese
• 1/4 C basil leaves, torn
• 1 C pepperoni, chopped
• 1 egg, lightly beaten
• Coarse salt as needed
• 1 C of your favorite tomato sauce

Directions:

• Preheat oven to 400 degrees
• Cut pizza dough into 4 equal pieces and roll each into a rectangle
• Scatter the cheese, torn basil and pepperoni over the dough.
• Brush one of the long sides with a little egg wash
• Starting with the opposite side, roll the dough up into a log, enclosing the toppings inside
• Shape the log into a pretzel and transfer to a baking sheet
• Brush the top of the pizza pretzel with remaining egg wash and sprinkle with coarse salt
• Bake until golden brown - about 25 min.
• While the pizza pretzel is baking, place a medium pot over medium-high heat to heat up tomato sauce, until hot.
• Serve the pizza pretzel with the tomato sauce dipper alongside.

Chipotle Shrimp Wontons

Looking for a new appetizer to spice up your Super Bowl spread? Something that is bite sized, fresh, unique and do-ahead? Well, my friends, you've come to the right place. Years ago, I purchased the Colorado Collage cookbook. It is probably one of the ugliest looking cookbooks on the market...but man do they have good recipes. As they say, you can't judge a book by its cover... How bad was that? I couldn't help myself...

Chipotle Shrimp Wontons

Ingredients:

• Olive oil
• 1-16 ounce package wonton skins
• 1/2 pound cooked shrimp, coarsely chopped
• 1 yellow bell pepper roasted, peeled and chopped
• 1 red bell pepper roasted, peeled and chopped
• 1/2 C chopped fresh cilantro
• 1 Chipotle pepper in adobo sauce, drained and finely chopped
• 8 ounces fontina cheese, shredded

Directions:

• Preheat oven to 350 degrees.
• Brush mini-muffin cups with olive oil.
• Press 1 wonton skin into each cup and bake 10 minutes (until tops are golden brown). Remove from oven and cool slightly.
• In large bowl, combine shrimp roasted bell peppers, cilantro, chipotle pepper and cheese.
• Remove coooled skins from muffin pan and place on baking sheet.
• Fill each skin with reserved shrimp mixture and back 7-10 minor until cheese is melted.

Place on large platter and watch these little cups of heaven disappear. To add color to the platter, sprinkle with cilantro sprigs.

Go Saints,

Queen Cuisine

Appetizer Dinner

Growing up, we enjoyed the 'appetizer' dinner. Different appetizer food was enjoyed at the island on Friday nights with my Dad and Pam and typically Sunday nights around the coffee table with my Mom and Bryson. Regardless of the food ...or the family... it was always more fun than dinner plated and was the perfect setting for healthy conversation with the family. Of course, now that I do my own appetizer dinners, I realize it's also a great way to clean out the refrigerator and use leftovers! So get the kids involved. Let them have a say in what foods are placed on your lazy susan. Maybe it's even a good activity for them to create their own appetizer plate to add to the mix. No matter what you serve, the arrangement of finger foods, toothpicks, crackers, platters, lazy susan, ramekins and cocktail napkins make for real friend and family fun. So get creative and make it your own. Here are some ideas to get your first appetizer dinner started...

• Have leftover pizza? Cut into bite-sized square pieces and broil leftover ...use toothpicks to eat


• How about leftover steak? Cut into bite-sized squares, make some horseradish sauce and use toothpicks to eat


• Leftover chicken? Cut into strips and serve with BBQ sauce for dippn'


• Steam an Artichoke and melt some butter


• Shrimp cocktail


• Yummy cheeses and crackers


• Using a melon baller, serve small bowls of cantaloupe and honeydew


• Carrots and sliced red peppers served with ranch (great way to get the kids to eat veggies)


• Pepperoni and olives


• Bread sticks

So gather your favorites, place on many different platters, take off your shoes, sit around the coffee table and enjoy your family.

Happy Sunday Eating!

Scallops Wrapped in Prosciutto

A few weeks ago we were invited to an Octoberfest party. As usual, I was late, rushing around and hadn't had time to really think... let alone plan what I was going to bring to this annual neighborhood event. So to the refrigerator I went...searching, thinking, searching...and inspiration came to me. I found sea scallops in the freezer and prosciutto in the refrigerator...and the rest is history. This is a quick, easy, tasty and fun new recipe for your next happy hour.

From my table to yours!


Scallops Wrapped in Prosciutto
Ingredients:

• 6 Sea Scallops (halved or quartered depending on how large they are)
• 1 package Prosciutto
• 1-2 T Olive Oil
• 1 T Capers
• 1/4 C Blackberry brandy
• 2 T Fat free half and half
• Toothpicks
• Fresh herbs for garnish (I used sage and flat leaf parsley to add color to the plate - sliced cantaloupe would be perfect too)

Directions:

• Rinse scallops
• Quarter or half depending on their size (make them bite-sized)
• Slice prosciutto into 1/4 inch strips (Should be a little more narrow than each piece of scallop)
• Wrap each piece of scallop in prosciutto
• Heat olive oil in large pan over medium heat
• Brown wrapped scallops (I like to make the prosciutto crispy) - about 4-5 min/side (until cooked through)
• Remove to serving bowl (I used a wide, shallow bowl) and top with a sprinkle of capers
• In the same pan, add Blackberry brandy. Use wooden spoon to get all the yummy prosciutto bits in there!
• Cook for 2 min, add half and half
• Pour sauce over scallops
• Garnish and serve with toothpicks

Interesting sweet and salty combination...my favorite. Enjoy.

Chicken and Beef Sate with Peanut Dipping Sauce

Who doesn't love a spread of cheese, cheese and more cheese? Shockingly enough, there are folks that prefer what my husband refers to as 'REAL PROTEIN' - who knew! Of course you can slice up some pepperoni (Jen) and add some salami (Craig), maybe some prosciutto (Liz), but how about mixing it up every now and again? Something with maybe less sodium and fat, high in flavor, no utensils needed and big on the WOW factor? Now that I have your attention, I'll take it down a notch.

There are so many great marinades, rubs and sauces on the market today, so when you can take shortcuts - DO. Nothing wrong with leveraging what's good to save time if it yeilds a similar result- am I right?

Here is an easy recipe or really a list of assembling various ingredients/products (which I guess is the definition of a recipe) to add even more fun to your next happy hour. Of course this can also be the main event with a side of rice and cucumber salad. Consider serving with Asian beer and sake - I am always looking for a reason to use my sake pitcher and cups.

Chicken and Beef Sate with Peanut Dipping Sauce

Chicken and Beef Sate
Ingredients: Serves 6-8 as appetizer

• 1 purple cabbage - cut in half
• Wood skewers
• 1 lb. thinly sliced beef, cut diagonally into long strips (feel free to buy a flank steak or any other less expensive beef)
• 1 lb. chicken tenders (or boneless, skinless chicken breast) cut diagonally into long strips
• 1/2 t ground ginger or fresh, chopped
• 2 cloves garlic, pressed
• 4 T Hoisin sauce
• 1 teaspoon kosher salt and pepper

Directions: If you are short on time, you can also buy the Thai rub at Costco

• Soak wooden skewers in water (follow directions on package).
• Marinate chicken and beef in hoison sauce and ginger - Make sure to marinate the meat in different bowls.
• Skewer the marinated strips of beef and chicken.
• Sprinkle lightly with kosher salt.
• Grill 3 min/side, until cooked.

Peanut Dipping Sauce: If you are short on time, buy a Thai peanut dipping sauce

Ingredients:

• 4 T chopped fresh cilantro
• 4 T light coconut milk
• 2 T low-sodium soy sauce
• 3 T creamy peanut butter
• 2 t sugar
• 2 t fresh lime juice
• 1 t red curry paste

Directions:

• Combine coconut milk and remaining ingredients.
• Stir until creamy.
  

Display:

• Place a half a cabbage (flat side down) on a platter.
• Begin poking the grilled meat skewers into the cabbage(s).
• Sprinkle chopped cilantro around the platter to add color.
• Serve peanut sauce in small dishes.

Stuffed Mushrooms with Sausage and Herbs

Tasty Little Morsels
Man, are you as bored with your appetizer spread as I am? I mean seriously, how many olives and cheese platters can you put out? Or how about chips, salsa and guac? All good stuff, but every weekend? Last night we celebrated a good buddy's birthday and we expanded our horizons a bit. Remember stuffed mushrooms - double yum. These smell unreal and taste even better - Seriously.

Ingredients:

• 12 large mushrooms
• 3-4 T Parmesan
• 1/2 # ground Italian Sausage (I used spicy)
• 3 oz fresh wild mushrooms such as shitake or oyster mushrooms
• 12-14 sprigs fresh tarragon
• 10-12 fresh sprigs chervil
• 7-10 sprigs of fresh thyme
• 3/4 C chopped walnuts
• 3 garlic cloves
• 1/4 C olive oil (you can use much less if you prefer)
• Juice of 1/2 lemon
• 6 T heavy cream (you can use fat free half and half if you prefer)
• Salt and Pepper to taste

Directions:

• Pull stems from the large mushrooms, leaving the caps whole for stuffing. Wipe the caps with a damp paper towel. Set aside in your baking dish.
• Wipe the wild mushrooms with a damp cloth and trim the stems.
• Finely chop the wild mushrooms
• Set aside 4 sprigs of each herb for garnish. Chop the remaining herbs and combine with Parmesan cheese.
• Coarsely chop the walnuts
• Cook ground sausage in frying pan until done - 5 min
• In another frying pan heat 3-4 T olive oil
• Add the chopped mushrooms, garlic and lemon juice, salt and pepper.
• Cook until all the liquid has evaporated - 3-5 min.
• Stir in the cream and cook until slightly thickened - 1-2 min
• Add the cooked sausage, chopped walnuts, herbs and Parmesan
• Heat the oven to 350 degrees
• Lightly oil your baking dish
• Spoon 1-2 T of mixture into each mushroom cap, mounding it well.
• Set the stuffed mushroom in your prepared baking dish
• Sprinkle about 1t of parmesean over the stuffed mushrooms
• Lightly drizzle olive oil over the stuffed mushrooms
• Place in the over for 15-20 min - until mushrooms are tender when pierced and the filling is very HOT
• Garnish serving dish with remaining sprigs