Posts Tagged Appetizer

GRILLED AVOCADO SALAD

GRILLED AVOCADO SALAD

The grilled avocado salad has been one our favorites since the first time we tasted it in a California grilling class.  It is amazing that though you only put it on the grill for a few moments, the grilling process seems to really wake up a new “earthy” flavor in the avocado.  A gas or charcoal grill will work fine but as you know we are partial to charcoal as it just gives more of a smoky flavor to your food.  Let’s get started!

PREP: 25 minutes

GRILL TIME: 1 minute

SERVES – 8

Ingredients:

10 tomatoes, thickly sliced

4 avocados, peeled, haled & pitted

Extra-Virgin olive oil, for drizzling & adding to juice

1 red onion, sliced

Juice from ½ lemon

½ cup pine nuts

Parmiggiano-Reggiano cheese, shredded or cut into thin wafers

Freshly grated black pepper, optional

Directions

  • Preheat grill over medium heat. Cover a large tray or serving platter with tomatoes and set aside
  • In another bowl, cover the red onion slices with the lemon juice that has been mixed with a couple Tablespoons of olive oil.
  • Place avocado halves on a platter and drizzle with olive oil.  Place each half, cut side down, on a hot open grill for about 1 minute. Remove and place on top of the tomatoes arranged on tray.
  • Place onions in the empty avocado pit holes.  Drizzle the lemon juice-olive oil mixture over the top.  Sprinkle pine nuts and cheese over all and grate pepper over if desired.

Now, the best part as always . . . ENJOY!
Thank you for following!

Kris

We will be having another grilling class (possibly the last for the season) at the Lark Inn in Cottonwood Falls, Kansas on the afternoon of September 9.  For more information about our cooking classes and/or a great get-a-way in the Flint Hills of Kansas visit our web site: www.TheLarkInn.com

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GRILL ROASTED CORN SALSA

We had our first grilling class of 2012 at The Lark Inn last Sunday evening and it was a great success!  Since everything . . . I mean everything was grilled, it brought out the male counterparts to the ladies who usually come to our cooking classes!

We learned early on in doing our cooking classes that people anticipate them most of the day before they come.  What happens when you anticipate good food?  That’s right . . . you get hungry!  People showing up for our classes were hungry when they got there.  To not have anything for them to nosh on and to have them prepare food for an hour before they got to eat anything was shear torture. After that first class, we learned to always have appetizers our for our guests when they arrive.

This recipe is really quite simple and you could roast the corn in the oven . . . but if you have a grill . . . why would you want to?!?!  The smoky flavor adds so much more depth to the corn it truly is worth the effort.

Ready?  Let’s make Grill Roasted Corn Salsa!

 

GRILLED CORN SALSA


PREP: 15 MINUTES

GRILL TIME: 37 MINUTES

SERVES – 8

Ingredients

  • 10 large ears corn, husked
  • 1/3 cup extra-virgin olive oil, plus more for brushing
  • Salt and freshly ground pepper
  • 8 vine-ripened tomatoes, about 1 pound total
  • 1 cup diced red onion, 1/4-inch dice
  • 4 tablespoons red wine vinegar, or more to taste
  • 1/2 cup julienne fresh basil leaves

Directions

Brush the corn liberally with olive oil and season well with salt and pepper. Grill, turning every few minutes, until light gold all over and cooked, about 12 minutes. Let cool and cut off the kernels. Discard the cobs.

Core the tomatoes and cut a small X on the bottom of each. Brush with olive oil, season with salt and pepper, and place on the grill, X side down, away from direct heat. Cover the grill and cook until the tomatoes begin to soften but are not cooked all the way through (or they will melt through the grate!), about 15 minutes. Set aside until cool enough to handle, then peel. Cut the tomatoes in half crosswise and squeeze out the juice and the seeds through a sieve into a bowl. Reserve the juices and chop the flesh.

Put the onions in the non-reactive medium bowl and toss with 2 tablespoons of the vinegar. Let marinate until the color changes, about 10 minutes.

Add the chopped tomatoes, reserved tomato juice, onions, basil, and 1/3 cup olive oil to the corn. Toss well. Taste for seasoning and adjust with salt, pepper, and remaining vinegar. The salsa is best eaten the same day but will keep, covered and refrigerated, a day or so.

Serve with tortilla chips or as a topping for tacos.

Now the best part . . . ENJOY!!

Thank you as always for following me.  It is an honor for me to share!

Kris

 

For more information about cooking classes at The Lark Inn in Cottonwood Falls CLICK HERE

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LIGHT THOUSAND ISLAND DRESSING WITH CRISPY GREEN BEAN APPETIZER

The last cooking class at The Lark Inn was “Lady’s Tea”.  We just had a fabulous time!  We enjoyed wonderful teas, special appetizers, finger sandwiches and various types of scones.  My next several postings will be sharing those recipes with you!

Light Thousand Island Dressing with Crispy Green Bean Appetizer

This recipe makes for a very nice dipping sauce for veggies and as we discovered at one of our “cooking class after parties” a very nice dipping sauce for nearly everything!  It will pack a little bit of heat with the chipotle chile pepper in adobo sauce.  I only used one and the heat was perfect tending on the almost too warm side.

Ready?  Let’s get started!

Light Thousand Island Dressing with Crispy Green Bean Appetizer

PREP: 15 minutes

SERVES – 10

Ingredients

  • 1/2 cup low-fat plain yogurt
  • 2 tablespoons mayonnaise
  • 2 tablespoons nonfat milk
  • 2 tablespoons ketchup
  • 2 teaspoons Worcestershire sauce
  • Kosher salt
  • 1 chipotle chile pepper in adobo sauce (optional)
  • 3 tablespoons sweet pickle relish
  • 3 tablespoons minced red bell pepper
  • 8 oz fresh or frozen green beans

Directions

Dressing:

Combine the yogurt, mayonnaise, milk, ketchup, Worcestershire sauce, 1/4 teaspoon salt and the chipotle in a blender; pulse until smooth, about 1 minute. Transfer to a bowl, then stir in the relish and bell pepper.

Green Beans:

Prepare a large mixing bowl with iced water.  Bring a pot of water to a rolling boil.  Drop the green beans into the boiling water for 2 minutes.  After two minutes of boiling immediately remove the green beans and place them into the icy water.  This will stop the cooking process of the green beans, retain the vibrant green color and preserve their crunchiness.

Arrange your dressing in a small glass or dish with the green beans in a fun and creative arrangement.

ENJOY!!

Thank you as always for reading and supporting these postings.  What a blessing it is to do what I love to do and be able to share it with others!

Kris

For information about our next cooking class at The Lark Inn Guesthouses or a fabulous get-a-way/cooking weekend in picturesque Flint Hills of Kansas please, VISIT OUR WEBSITE.  We’ll see you there!

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OK Picture this: you’re sitting at a quaint little sidewalk bistro in one of the quaint little coastal towns in Southern California.  You sip on your class of wine as you watch the people parade up and down the street. The lighting just perfect with the sun filtering through the massive Ficus trees lining the street, warming the otherwise cool ocean breeze.  Finally your order arrives . . . giant shrimp wrapped in prosciutto, sitting on Roma tomatoes and fresh mozzarella cheese, topped with creamy pesto sauce.  Life just got a lot better!

My husband, Pat and I first tasted this delightful dish under the circumstances I just described for you.  Since that first tasting, this has been one of my favorite appetizers on the planet.  Every time I taste this delicacy, I am instantly transported back to that scene in the little beach town.  Come and enjoy that little beach town with me . . . through their food!

PROSCUITTO SHRIMP CAPRESE APPETIZERS

 

PREP: 15 minutes

ROASTING TIME: 10 MINUTES

OVEN TEMP:  375 DEGREES

SERVES – 5 (2 SHRIMP EACH)

Ingredients:

10 JUMBO RAW SHRIMP PEELED (TAILS INTACT) AND DEVINED

8 OUNCES PROSCUITTO

8 OUNCES FRESH MOZZERELLA

3 ROMA TOMATOES

1 TABLESPOON OLIVE OIL

SALT AND PEPPER TO TASTE

1 RECIPE OF PESTO

Directions:

  1. Place shrimp in shallow dish and add salt, pepper, and extra-virgin olive oil. Toss shrimp to coat evenly.
  2. Cut prosciutto length-wise for a total of 10 strips, then wrap each shrimp with the prosciutto strips.
  3. Place prepared shrimp in a single layer on a baking sheet
  4. Bake for 10 minutes until shrimp turns pink
  5. Remove from oven – let rest for 5 minutes
  6. Serve over slices of fresh mozzarella and sliced Roma tomatoes
  7. Add a generous dollop of pesto sauce
  8. Arrange the shrimp appetizers on a platter, and don’t forget to put out a small empty bowl near the shrimp platter to collect the tails.

This recipe is easy to make for larger groups.

I don’t have to hope . . . I know you will enjoy this recipe!

Thank you for reading!

Kris

For more ideas for menus and great get-a-ways visit my web site at: www.TheLarkInn.com

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