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Posts Tagged ‘appetizer’

Shrimp Salad With White Asparagus

Shrimp Salad With White Asparagus

For a beautiful, warm spring day like today I think we need a light and delicious Shrimp Salad served on a small slice of French bread. I’ve had my eye on this Shrimp Salad for quite some time now, and today is the perfect day for it. The most important thing about making it, is to make sure that you get as much liquid out of the shrimp and asparagus as possible and that is difficult to do with the fragile marinated asparagus without squashing them. I still ended up with a little too much liquid in mine but the salad was still wonderful and very fresh tasting. Perhaps next time I’ll try in addition to gently patting the asparagus dry, also letting them sit for awhile on some paper towels to try and absorb some more liquid. This is a really nice, refreshing Shrimp Salad with a hint of lemon. Enjoy!

Shrimp Salad With White Asparagus

Ingredients:

200 grams small shrimp (peeled, deveined and cooked)

16-18 thin white asparagus (marinated in water)

1 deciliter Hellmann’s mayo

1 tablespoon ketchup

a small sprinkle of fresh lemon juice

a pinch of ground chili powder

Directions:

If using frozen shrimp, defrost, drain and thoroughly pat dry the shrimp. Remove asparagus from marinade water, place on paper towel and gently pat dry. It is important to remove as much liquid from shrimp and asparagus as possible to avoid a wet shrimp salad. Cut asparagus into bite size pieces. In a small bowl add mayo, ketchup, lemon juice and chili powder, stir. Add shrimp and asparagus to mayo mixture and gently mix to combine. Cover and refrigerate until ready to use. Serve with French bread. Enjoy!

Source: Dalsgaard i Skivholme

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Tarteletter with Chicken, Peas and Carrots

Tarteletter with Chicken, Peas and Carrots

Tarteletter is a classic Danish dish. It can be served as an appetizer or as the main course. The Tartelet shell is delicate, flaky and buttery. I have tried to make the tart shells in the past but so far I have not been successful. In the meantime, I purchased these tart shells online and amazingly enough they arrived without a single crack, imagine that :)

Tarteletter was probably my all-time favorite meal when I was a little girl and it was the dish I always requested for my birthday.  The way my parents prepared it was with a filling made up of diced ham, carrots and peas in a Béchamel sauce.  For today’s post, however, I chose to replace the ham with chicken, since I was making a chicken stock anyway. When you heat the Tartlets in the oven, make sure it’s done at low temperature and just until they are heated through. These Tarteletter turned out super delicious and it’s still one of my favorite meals.

Ingredients for Homemade Chicken Stock:

2 large split chicken breasts

4 carrots

4 celery sticks

1 large onion, quartered

2 bay leafs

10-15 pepper corns

1 small tablespoon salt

water to cover by 1 inch

Ingredients for Filling: (makes filling for 10 tarteletter)

homemade chicken stock, approx 2-3 cups

small bunch fresh parsley, chopped

4 tablespoons unsalted butter

4 tablespoons all-purpose flour

8-10 oz. frozen peas and carrots

1-2 cups cooked chicken, cubed

salt and pepper, to taste

Tarteletter

Direction for Homemade Chicken Stock:

Place all ingredients in a large cooking pot and cover with 1 inch of water. Bring to medium heat and simmer for 1 1/2 – 2 hours. Strain stock through a sieve, making sure to reserve the stock for later use, refrigerate. Discard vegetables. Allow for chicken to cool completely before cutting into bite size cubes.

Directions for Filling:

Place chicken stock into a saucepan with chopped parsley and bring to medium-low heat, turn off heat and let sit.

Place butter into saucepan and melt over medium heat. Once butter has begun to bubble, add flour and stir vigorously. Allow to simmer for two minutes while stirring often. Add warm chicken stock a little at the time to butter mixture while stirring until desired consistency (a somewhat thickened bechamel sauce). Adjust taste with salt and pepper if needed. Add frozen peas and carrots, allow to heat through. Add cooked cubed chicken and allow to heat through.

Preheat oven to 350 degrees F. Place tarteletter on foil and warm in oven for 2-3 minutes.

Fill warm tarteletter with filling and serve immediately. Enjoy!

Source: My Danish Kitchen

Tarteletter

Tarteletter

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Mona's Rejesalat - Mona's Shrimp Salad

Mona’s Rejesalat – Mona’s Shrimp Salad

Once a month I get together with a group of wonderful Danish ladies. We’ll meet for afternoon coffee or dinner and we will talk and catch up on what’s going on in our lives and the world. We take turns hosting the party and there is always something delicious to eat on the table…and oh yes, we sing! :) I guess that deserves an explanation. Well, at Danish parties when the company is good, conversations are stimulating, the food is delicious and maybe (or maybe not) the alcohol is flowing, we lock arms and we sing funny Danish drinking songs. It’s a riot.

Mona Eisenbaum

Mona Eisenbaum

This is the Shrimp Salad that my Danish friend Mona use to serve as an appetizer and it would always disappear very quickly. Mona has since then passed away but her Shrimp Salad lives on at our meetings. Mona was an excellent cook and she would prepare the most delicious dishes for us. She never followed recipes and she told me what was in the Shrimp Salad but no specific amounts. I had tried making it but something was missing and my other Danish friend Kaja finally helped me out with the missing ingredient…pineapple. With this recipe you can choose to turn up the pineapple flavor or the curry, it all depends on your taste buds. I like to be able to taste the curry a little.

Making Shrimp Salad

Making Shrimp Salad

When I make this I use small frozen deveined cooked shrimp. Make sure they are fully thawed and pat them dry with a paper towel, otherwise the salad will be too watery. I hope you try this delicious Shrimp Salad and enjoy!

Mona's Shrimp Salad

Mona’s Shrimp Salad

Mona’s Rejesalat – Mona’s Shrimp Salad

Ingredients:

450 gram cooked, deveined small shrimp (16 oz.)

4 thin slices canned pineapple, diced

1/2 cup mayonnaise

1/4 cup ketchup

1/2 – 1  teaspoon curry

Directions:

Pat shrimp dry with a paper towel. Dice shrimp and pineapple into small pieces. Add mayonnaise, ketchup and curry, stir gently to combine. Refrigerate for at least a couple of hours before serving. Serve on freshly baked white bread. Enjoy!

Source: my late Danish friend Mona Eisenbaum

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Bruschetta

Bruschetta is so simple to make, I almost feel a little silly for blogging about it….almost. But with all this warm and sunny Spring weather we have had this year here in Virginia ,I feel inspired to share my Bruschetta with you. It’s a small morsel loaded with flavor. Between the juicy fresh tomatoes, fragrant basil, crunchy bell pepper and wonderful garlic it’s almost flavor overload. I would like to recommend using a flavorful aged Balsamic Vinegar because it really makes a big difference in the outcome. Enjoy!

Ingredients:

Bread – French Baguette, toasted

Tomatoes

Red Onion

Yellow Bell Pepper

1 Garlic Clove (1/2 minced, 1/2 for rubbing bread)

Basil leaves

Salt to taste

Balsamic Vinegar

Extra Virgin Olive Oil

Parmigiano Reggiano – shredded

Directions:

Remove seeds from tomatoes. Dice tomatoes, onion, bell pepper, 1/2 of garlic clove, place into small bowl. Chop basil leaves and add to tomatoes. Season with salt to taste. Add a small amount of Balsamic Vinegar. Toss together and drain off some of excess liquids. Set aside.

Slice french bread and toast. While toast is still hot, rub toast with the remaining 1/2 garlic clove. Top toast with tomatoes, drizzle with a little more Balsamic Vinegar, olive oil and top with shredded Parmigiano Reggiano. Serve immediately. Enjoy!

Source: My Danish Kitchen

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Shrimp And Crab Salad

I have been looking for a really good seafood salad and I think I finally found it. This recipe is super delicious! I kept the Old Bay down to just a scant 1/2 teaspoon because often times I think the Old Bay is just too overpowering and it ends up ruining the gently seafood flavors. And of course dill, seafood and lemon juice is a match made in heaven. The flavors enhance the more time you let it rest in the refrigerator so I would recommend you make it several hours before serving. This recipe gave me at least four generous servings. Enjoy!

Ingredients:

4 ounces cooked, peeled and deveined shrimp

4 ounces cooked crab-meat

1 hard-boiled egg, finely diced

1/4 cup mayonnaise

1/8 cup celery, finely diced

1 small shallot, finely diced

1 tablespoon fresh lemon juice

1/2 tablespoon fresh dill, chopped

1/2 scant teaspoon Old Bay

Directions:

Peel, devein and cook shrimp until pink (2-3 minutes). Once shrimp has cooled off, cut into bite size pieces and set aside.

In a small bowl combine mayonnaise, celery, shallot, lemon juice, dill and Old Bay, stir to combine. Add shrimp, crab meat and egg. Toss gently to coat with mayo sauce, cover with plastic wrap and place in refrigerator. Allow to marinate for at least 1 hour. Serve on fresh bread, crackers, pita wedges or whatever your heat desires. Enjoy!

Source: adapted from Panera

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Shrimp And Lime Cocktail

Guess what time it is? It’s Secret Recipe time!

This months assignment for the Secret Recipe Club was for me to go sneak around A Spoonful of Thyme’s food blog. The site belongs to Kate who is a seasoned traveler (I’m a little jealous here) and her lovely food blog is filled with many, many delicious savory and sweet recipes. Usually I am tempted to go for the sweet recipes but Kate has numerous wonderful shrimp dishes and shrimp is what was on my mind that particular day. And so I pondered for a while over the shrimp dishes and finally settled on this Shrimp and Lime Cocktail.

This shrimp cocktail is a zesty little dish and it’s quick and very easy to prepare. The combination of the tangy lime, sweet ketchup with a little heat from the hot sauce is delicious. The only thing I did differently was to serve it on a bed of baby spinach or even better you could also use finely shredded lettuce. Thanks Kate for sharing your wonderful recipe with all of us :)

Ingredients:

1 lb large peeled and deveined shrimp

1 teaspoon grated lime peel

1/4 cup lime juice

1/4 cup dry white wine

1/2 cup ketchup

a dash of hot sauce (optional)

baby spinach or shredded lettuce

Directions:

Cook peeled and deveined shrimp for 3 minutes or until pink, careful not to over-cook. Place in refrigerator to cool.

Using a microplane, grate the green outer layer of the lime and place in a small bowl. Juice the lime and pour juice over the grated peel. Add wine, ketchup and hot sauce (if desired) to lime juice/peel, stir to combine. Pour liquid over shrimp and stir to cover shrimp. Place shrimp back into refrigerator and marinate for at least 3-4 hours, preferably overnight. Serve shrimp cold on a bed of baby spinach or shredded lettuce. Enjoy!

Source: adapted from A Spoonful of Thyme

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Appetizer Blinis with Salmon and Caviar

This post is not a recipe but rather a collection of ingredients which make up a delicious little appetizer. I first had this at my Danish friend Tina’s house and I was immediately hooked. It consist of these wonderful mini pancakes called Blinis which are Russian in origin and traditionally made of buckwheat flour and yeast. However, the ones I got a hold of was actually French Blinis which have no buckwheat flour in them. I choose to serve the Blinis at room temperature but you can warm them up a little if you so choose. Then add the following toppings of your choice; slice of smoked Salmon, sliced hardboiled egg, dollop of sour cream and top off with caviar. I just love the rude popping sensation against the roof of my mouth from the caviar, delicious! 

Blini topping ideas: 

Salmon, hard-boiled egg, sour cream and caviar 

Chopped strawberries marinated in balsamic vinegar 

Brie and fruit preserves 

Chopped, cooked fresh apples with cinnamon 

Creme Fraiche, minced red onion, smoked salmon and dill 

Blin with Salmon, Sour Cream and Caviar

 Source: my Danish friend Tina 

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Restaurant Style Salsa

I finally decided to make a homemade Salsa, like the one you get at a restaurant. The one that there’s no stopping once you get started, the mouth-watering one, the spicy one, the one they bring you refills on which you gladly accept. Yep, that’s the one ! This is Ree Drummond’s recipe and she hit it right on. I was a little afraid of how spicy it would turn out so I did not include the jalapeno seeds and that made it “mild”. The next time  I was more adventures and included all the seeds and that gave it a little heat. This salsa is fresh and simply put “delicioso”.  

Salsa Ingredients

Ingredients:   

1 can (28 oz) diced tomatoes (San Marzano)   

2 cans (10 oz) Rotel (diced tomatoes and green chilies)    

1/4 cup chopped onion   

1 clove garlic, minced   

1 whole jalapeno, quartered and sliced thin   

1/4 tsp sugar   

1/4 tsp salt   

1/4 tsp ground cumin   

1/2 cup cilantro   

juice from 1/2 Lime   

Directions:   

Combine tomatoes, Rotel, onion, jalapeno, garlic sugar, salt, cumin, lime juice and cilantro in a blender or food processor. Pulse until you get desired consistency. Test seasoning with some Tortilla chips and adjust as needed. Refrigerate salsa for at least an hour. Serve with your favorite Tortilla chips.   

Pulse away

   

Source: Pioneer Woman Cooks   

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Asian Lettuce Wrap

Lettuce Wraps are so popular these days and I can see why. These Wraps are not exactly like the ones that you get at that famous China Bistro everyone is flocking to (me included, if I can persuade my husband), but they are pretty darn close. Once you get all the specialty ingredients together they are a breeze to make. A couple of  things though, next time I would double the sauce portion. I would have liked the filling to be a little more moist. Also I used Iceberg lettuce simply because I couldn’t find Boston lettuce, I use ground chicken and I choose to use red bell pepper and peas which gave the filling a nice splash of color. I served the Asian Lettuce Wraps with the leftover Chinese Dumplings I made earlier (which froze really well). 

Lettuce Wraps Ingredients

Ingredients: 

For the Sauce: (for a more moist filling you may want to double the sauce portion) 

1 1/2 tablespoon hoisin sauce 

2 teaspoon soy sauce 

1/2 teaspoon sesame oil 

1 teaspoon rice wine vinegar 

1 teaspoon Sriracha hot sauce 

freshly ground black pepper 

For the Filling: 

1 teaspoon finely minced garlic 

1/2 teaspoon grated fresh ginger 

2 stalks scallions (green onions) 

1 pound ground turkey or chicken 

2 cups mixed vegetables (frozen pea/carrots, finely diced bell peppers, etc.) 

1/2 green apple, finely diced 

Wrap: 

1 head Boston  lettuce, leaves washed and separated  

Directions: 

Combine the sauce ingredients in a small bowl. 

To make the filling, heat wok or large frying pan on high heat with cooking oil. When oil is hot, add scallions, ginger and garlic and fry a few seconds until fragrant. Add ground turkey or chicken and fry until almost cooked through. Add the vegetables and cook 1 minute. Add sauce ingredients. Let simmer for 1 minute to thicken slightly. 

Add the apples. Toss to coat. immediately remove from heat. You don’t want to “cook” the apples, keep them nice and crunchy. Serve in lettuce leaves. 

Lettuce Wraps

Source: adapted from Steamy Kitchen 

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