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Herbed Deviled Eggs

From Krisann:

I am a big fan of hard boiled eggs.  I especially like deviled eggs and usually use a traditional recipe.  Recently, I was looking for a new deviled egg recipe and found this one.  Wow, these little eggs have a lot of  flavor.  Try them  for your next gathering.

Ingredients:

  • 12 hard cooked eggs
  • 4 TBLS minced chives
  • 4 TBLS plain yogurt
  • 4 TBLS mayonnaise
  • 2 TBLS chopped fresh tarragon
  • 2 TBLS fresh parsley
  • 2 tsps chopped dill
  • 2 1/2 tsps dijon mustard
  • 2 1/2 tsps hot and sweet mustard
  • salt and pepper to taste

If mixture is too dry add more mayonnaise/mustard.  Cut eggs in half lengthwise; remove yolks and set whites aside.  In a small bowl, mash yolks.  Sir in remaining ingredients.  Pipe or stuff into egg whites.  Refrigerate until serving.

Elegant Tomato Soup

From Krisann:

This is a delicious tomato soup.  I have to give credit to my sister Kim for this one.   She served this soup with crostini in small bowls as an appetizer.  The presentation was beautiful!  I served it recently at an appetizer party that I hosted, it was well received.

Ingredients:

  • 1/4 cup extra virgin olive oil
  • medium onion, chopped
  • 2 28 ounce cans whole tomatoes
  • 1 TBLS brown sugar
  • 3 large slice of good sandwich bread (crust removed and torn into 1 inch pieces)
  • Chicken broth
  • 1/4 cup chives
  • Focaccia Rolls (or some other type of bread, you will make crostini’s to be served with the soup)
  • Pecorino Romano cheese (shredded)
Pesto Ingredients:
  • basil 1 bunch, about 2 cups(washed and dried)
  • 3 medium size cloves of garlic
  • 1/3 cup pine nuts or walnuts
  • 1/2 cup extra virgin olive oil
  • 1/2 cup grated parmesan-reggiano or romano cheese
  • 1/8 cup sugar
  • Salt and freshly ground pepper to taste.

Combine the basil in with the pine nuts, pulse a few times in a food processor.  (If you are using walnuts instead of pine nuts and they are not already chopped, pulse them a few times first, before adding the basil).  Add the garlic, pulse a few more times.  Slowly add the olive oil an a constant stream while the food processor is on.  Stop to scrape down the sides of the food processor with a rubber spatula.  Add the grated cheese and sugar and pulse again until blended.  Add the salt and pepper to taste.  This will make more pesto than you need for this recipe.  You can use the remaining pesto for something else or freeze it.

Heat oil, sauté onion and garlic until tender 5 to 10 minutes,  Add tomatoes and mash with a potato masher.  Stir in sugar and bread; bring to a boil.  Reduce heat to medium and cook until bread break down about 5 minutes.  Transfer half to food processor or blender and puree.  Add 1 TBLS oil and puree until smooth 2 to 3 minutes.  Repeat with remaining soup.  Stir in chic broth as much as you think you need (this will effect the consistency).  Add 1-2 TBLS pesto while cooking.

Preheat over to 400. Cut the focaccia rolls into sticks, place on a cookie sheet, spray with olive oil, sprinkle with salt and pepper and shredded pecorino romano cheese.  Cook for about 10 minutes or until golden brown.  Cool on a cooling rack.

Mix a couple of TBLS of pesto with olive oil (this will make a pesto oil).  Pour the pesto oil into a squeeze bottle.

Serve the soup, with a circular squirt of the pesto oil and a crostini.

LOBSTER SALAD

From a tiny BEACH kitchen: 

This wonderful lobster salad recipe comes from my Dad, John Hoss.  He serves it with crackers for an elegant appetizer.  Or simply tucks the lobster salad into a warm, toasted hot dog bun.  Hot or cold, lobster salad sandwiches are best served with Cape Cod potato chips.

I had the 2 beauties pictured above cooked at Brant Rock Fish Market.  I simply shucked the lobsters in my kitchen.  Yes, you can buy lobster meat already shucked – just bring your wallet – it costs a fortune!   Shucking a lobster  is really not all that hard.  However, I’ve been doing it all my life and so am probably biased.

For you virgin shuckers out there, simply follow the pictures below.

~ Sheryl

INGREDIENTS:

  • 2 “chic” lobsters (weighing 1 pound each)
  • 1 TBSP Hellman mayonnaise
  • salt and pepper
  • Flatbread crackers or 2 hot dog buns

Shuck lobsters.  Dice into bite size pieces.  Combine with mayo.  Use just enough mayo to hold it all together.  You don’t want the lobster meat dripping with mayo.  Add fresh cracked pepper and salt.  Serve warm or chilled.  As Barefoot Contessa says, “How easy is THAT?”

Whole Cooked Lobster:

Getting the sweet lobster meat onto your fork may seem like a daunting challenge to some. There are 2 solutions to this; you can buy already shucked fresh lobster meat, or once you have cooked your lobster you can follow these simple steps:

Claws: Remove the lobster claws by twisting them from the body. Using a nutcracker, seafood shell cracker or pliers, crack the shells of the claws, and pull out the meat. Don’t forget to push the meat from the knuckles – some feel this is the sweetest part of the lobster.

Tail: Arch the back of the lobster until it cracks or twist the tail to separate it from the lobster’s body. Break off the tail flippers, insert a fork, and push the tail meat out in one large piece. Peel back the thin piece covering the tail and remove the anal cord.

Body: Unhinge the back shell from the lobster’s body. You’ll see a green area (called the “tomalley”) that is considered a delicacy by some, and the coral-colored “roe” which is also edible.

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Crack the lobster’s body by pulling it apart sideways. Lobster meat can be found in the four pockets where the larger legs attach. There is also a small bit of meat in each of the walking legs.

***

WARM FIGS ~ Goat cheese & Proscuitto ~ Appetizer

From a tiny BEACH kitchen:

I never fully appreciated the fig.  Then, I tasted this yummy appetizer at my Aunt Madeline’s home one summer night.    Simply “a party in your mouth”….. ! These figs are served warm.

INGREDIENTS:

  • Fresh Figs, quartered
  • Goat Cheese or Blue Cheese
  • Slices of Procuitto
  • Balsamic glaze

Cut the stem off the fig.  Cut the figs in 4ths.   Cut a piece of prosciutto in half.  Smear with goat cheese or blue cheese.  Lay fig on top.  Roll proscuitto around fig.  Place in a small casserole dish.  Drizzle with balsamic glaze.  Put under hot broiler until somewhat crispy. 5 to 6 minutes.   Cool slightly before serving with toothpicks. NOTE:  More balsamic glaze can be added prior to serving.   ~ Sheryl

 

 

 

 

 

 

 

Chicken Liver Pate

From Krisann:

First let me say that I am a big fan of chicken livers.  As a child, I was introduced to chicken livers  by my father.   He would simply season them and saute, then we would enjoy.  I had never made pate before and was wanting to experiment.  I was amazed at how easy this was to make.  I brought this to a dinner party and most people did enjoy it, much to my surprise my husband John really enjoyed the pate and he is not a big fan of chicken livers.  I served the pate with toasted french bread slices, capers, chopped hard boiled eggs, and finely chopped shallots.

 

Ingredients:

  • 1 lb  chicken livers
  • 1/2 stick butter
  • 2 large onions, sliced thinly (I use vidalia)
  • 1 tsp  thyme (I like to use fresh)
  • 1/2 tsp ground black pepper
  • 1 tsp salt
  • 1/4 cup cognac
  • Loaf french bread

Sautee the onions in the butter, until soft.  Add the livers and spices and cook for 8 minutes.  Add the cognac. Simmer for another minute.  Put all ingredients in food processor, or blender until creamy.  Place in serving dish and chill.  Slice french bread into thin slices and spray with olive oil, sprinkle with salt and pepper and bake in oven until toasted.

 

TSATSIKI (Greek Yogurt Dip)

From Rita:

This delicious Greek dip is wonderfully flavored and has multiple uses.  Serve with red, yellow or orange pepper strips, sliced cucumbers, carrot, celery sticks, and grape tomatoes to create a veggie platter with the dip as its centerpiece.  It is also great with slices of toasted French baguette, toasted pita pockets or as a veggie sandwich topping.  Greeks will eat it with most anything including roasted or grilled chicken, lamb, and pork. 

It is usually the topping for the famous Greek sandwiches called yiros.  It is not uncommon to see Greeks munching away on a yiro while strolling down the streets of their beautiful country.  In the US, these sandwiches are referrred to as Giros.  In Greece, they are known as YIROS.  Once you have a giro, you’ll NEVER  forget the experience.

INGREDIENTS:

  • 1 cucumber cleaned, seeded and grated.  It must be squeezed really dry to remove all the liquid.  This can only be done well be using many paper towels.  I used English Cucumber as they are almost seed free and speeds up the process.
  • 1 quart  plain Greek yogurt ( I use fat free)
  • Juice of 1 lemon
  • 2 tablespoons extra virgin olive oil
  • 1 level tablespoon dried oregano ( rubbed together in the palms of your hands to allow the flavor to explode).  Remember dried herbs are exactly that DRIED LEAVES.  Fresh chopped mint is an option here as well.
  • 2 cloves garlic finely minced
  • Salt to taste

Place all ingredients in a bowl except the salt.  Mix well and add the salt slowly and begin tasting.  It does not need much so be careful not to overdo.  Remember once salt is in the recipe-  there is no taking it out.

 

BAKED STUFFED CLAMS

From a tiny BEACH kitchen:

Ok, so I didnt actually “make” these particular baked stuffed clams.  But I did “serve” them.  I have made “stuffies” in the past after digging up quahogs.  In fact, we’ve even had an entire dinner party based around clams.  Not on this night though…. 

I did, however, make the mason jar mojitos you see pictured on the side up there.  

O.M.G. 

Well, maybe… 

I made the first mojito batch and Krisann made the second mojito batch  and I just can’t remember which batch these particular drinks came from!  I do know the mint was stolen from Rita’s mint patch while she was sailing on the Whisper.  

See our mojito recipe for these yummy treasures!

https://beachpeach.wordpress.com/2011/05/27/refreshing-mojito/

The “stuffies” came from Brant Rock Fish Market- the famous fish store I keep telling you about- they come frozen and heat up anytime you, me, us need an easy appetizer.  I just wanted to give Hank and his crew of fishmongers a shout out. 

Go visit. 

Hank has been gutting fish there for a zillion years.  Tell him we sent you! 

~Sheryl

Spicy Guacamole



From Krisann:

I started making this guacamole recipe after a trip to a mexican restaurant in New York City.  The guacamole was made to order tableside.  I have added some additional ingredients to this zesty guacamole.  Important note: to keep the guacamole from turning brown add the avocado pits to the finished product.  Remember to remove before you serve.

Ingredients:

  • 4-5 ripe avocados (halved, remove pit)
  • small container of grape tomatoes (halved or quartered)
  • 1 -2  limes (juice only)
  • 1/4 cup jalapeno (chopped)
  • 1 onion chopped (vadelia or red onion)
  • bunch of fresh cilantro (washed and chopped)
  • Chili Pepper herb (to taste)
  • garlic powder (to taste)
  • salt and pepper (to taste)

In a large bowl add the avocado and mash with a potato masher.  Add the remaining ingredients.  Please remember this recipe is only a guideline.  Experiment with it and make it the way that you enjoy it!!

Don’t forget to add your pits to the guacamole to keep it from turning brown.  Serve with chips and enjoy with a refreshing margarita.

Greek Village Salad (HOREEYATIKO SALATA)


From Peaches:

I had this beautiful salad in Greece while climbing to the Acropolis in one of the many cafes on the  side of a  mountain.  The area is fondly known as the PLAKA, which means “fun” in Greek, and they are not kidding!  Many Greeks go there to celebrate special times or just for a bite.  I go where the Greeks go- as they know where the best foods are to be found.  Nobody is ever disappointed at a Greek cafe.  They compete with one another to MAKE THE BEST OF EVERYTHING!!

If you are making this at home, it is important to try to buy Imported Greek Feta as the cheese makes all the difference in the world.   I have brought this to many dinner parties and everyone has enjoyed it as much as I have.  I hope you do too.  KALI  ORAXI EVERYONE!!

Note:  The ingredients are simple but it is important to select the best veggies wherever you shop.  For instance not just any tomato will do.  Of course right out of your garden tomatoes are the best but we are not there yet. Vine ripe tomatoes work perfectly as do the long English seedless cucumbers.

Ingredients ( Serves 6):

  • 4-5 vine ripe tomatoes cut into chunks (nice ripe ones)
  •  1 English Cucumber, unpeeled, cut in half lengthwise and sliced crosswise
  • 1/2 large red onion thinly sliced
  • 1 medium green pepper very thinly sliced
  • 1/4 cup capers rinsed and drained well
  • about 24 pitted Kalamata olives left whole
  • 1/2 pound really good imported Feta sliced into 3 1/2 inch slabs

Layer all ingredients and top with slabs of Feta.  Dress the salad with a mixture of EXTRA virgin olive oil and red wine vinegar.  Sprinkle lightly with oregano, salt and freshly ground pepper.


LOVELY ORZO SALAD WITH SPICY BUTTERMILK DRESSING RECIPE

From a tiny BEACH kitchen:

This salad is made with orzo,  a type of pasta shaped like a grain of rice, and is kicked up a notch with a touch of chili powder and fresh lime juice.  You can use it as a side dish but it is substantial enough to call dinner.  A cut up avocado served on the side rounds out the meal.  Meant to impress.    Bring to a party and listen to the Ooohs and Ahhhhs. 

Ingredients:

      • 1 cup uncooked orzo
      • 1 cup frozen, whole-kernel corn, thawed and drained
      • 12 cherry or 24 grape tomatoes, quartered
      • 3 green onions, sliced
      • 1 (15 oz. ) can black beans, rinced and drained
    • Dressing:
      • 1/4 cup low-fat buttermilk
      • 3 tablespoons chopped fresh cilantro
      • 3 tablespoons fresh lime juice
      • 2 tablespoons light sour cream
      • 2 tablespoons light mayonaise
      • 1 teaspoon chili powder
      • 1/2 teaspoon sea salt
      • 1/4 teaspoon cracked black pepper
      • 1/4 teaspoon ground red pepper
      • 2 cloves minced garlic
    • Optional:
      • 1 avocado, (diced to serve alongside orzo)

Cook orzo according to package directions (Do not add salt).  Rinse orzo. Drain well.

Combine orzo, tomatoes, corn, green onions and black beans in a large bowl.  Toss.

Whisk remaining ingredients in small bowl to make the dressing.  However, do not include the avocado.   Pour the dressing over orzo, corn, tomatoes, green onions in the large bowl .

Chop cilantro.  Add 2 TBSP to large bowl.  Reserve a tablespoon to sprinkle on top of individual plates.

Dice Avocado to serve alongside the orzo salad.

Note:   Can you see the slices made into the avocado pictured below?  Just a few slices in each direction with a sharp knife makes it simple to scoop out the squares of the avocado with a spoon. 

I have heard chefs say to chill your salad plates before serving.  Who can remember? 

Let me know if you added any other types of vegetables to the orzo and how you liked it? ~Sheryl 

Adapted from Cooking Light, May 2011

 

CROSTINI w/Goat Cheese~Tomato ~Basil & Balsamic Glaze RECIPE

From a tiny BEACH kitchen…

I needed a quick and easy appetizer to bring to Easter dinner.   Krisann deserves the credit for this recipe. The bread and basil are super fresh.  The goat cheese is pricey but makes a big difference in taste and is easy to spread on the baked bread.  Just delicious!  The basil and balsamic glaze are sprinkled on top.  The plate looks amazing without a lot of effort.   Which was a good thing- this Easter morning it was 55 degrees on our porch! Yeah summer! There were kids playing on the beach with dogs and easter baskets in tow.

 Ingredients:

  • French Bagette, sliced thin
  • Fresh basil
  • Cherry Tomatoes, halved
  • Herb Goat Cheese
  • Balsamic Glaze
  • Olive Oil Spray
  • Salt and Pepper

Heat oven to 375 degrees.  Put sliced bread on cookie sheet.  Spray with Olive oil,  sprinkle with salt and fresh ground pepper.  Bake 5 minutes.  Use tongs and flip bread slices.  Bake 3 more minutes.  Meanwhile cut tomatoes in half and sliver the basil.

Spread each cooked bagette with goat cheese.  Top with half a cherry tomato.  Sprinkle sliced fresh basil over the tomatoes.- Do NOT used dried basil.  It won’t taste or look the same.  Then simply drizzle a small amount of balsamic glaze over the top.  Serve on a long platter with fresh basil tucked in a corner ~  The presentation is beautiful.  ~ ENJOY!

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