Meal/Course - Appetizer/Hors d'oeuvre
Mussels are delicious when simply steamed in garlic and white wine. This recipe combines steaming with smoking for a great appetizer. From Mike Stines' article "Smoking Succulent Shellfish". Read more how-to and recipes for smoked mussels, clams, scallops, and oysters here.
This is a recipe that requires hot smoke and a lot of it for a short period of time. Instead of 200 degree smoke from your smoker or grill, try for about 400 degrees. Oysters can also be grilled by placing the on the grill over high heat until the shells open, about 6 to 10 minutes, then top with the sauce and serve.
In the Western Hemisphere “scallops” are the adductor muscle from the bivalve, while in Europe and the Far East the scallop is served complete, similar to an oyster or clam. Sea scallop adductor muscles can be two inches in size, while the smaller, tenderer bay scallop is much smaller. Sea scallops yield between 10 and 40 scallops per pound. Purchase scallops that are “dry packed” —meaning they haven’t been treated with a phosphate solution to absorb moisture and increase the cost per pound. From Mike Stine's article "How to Smoke Succulent Shellfish" here.
These snacks from West Africa wrap canned oysters in crisp pastry fo a quick and delicious taste senstaion that may be served warm or cold.
Heat Scale: Depends on how much Madagascar Sauce Dynamite one uses.
A "high tea" treat in South Africa, this spicy pastry of sorts originated in India but was transferred to South Africa by railway workers. Feel free to add more heat by increasing the amount of cayenne.
Banana peppers are a Southern favorite and you can fry them either fresh or pickled. This is a perfect accompaniment to roasted ham or fried chicken. Since banana peppers are mild, use yellow wax hots for spicier fried peppers.
Using a commercial salsa as a base for this soup makes it quick and easy to prepare as well as allowing you to choose your spice level from mild to wild. The heat of the salsa will intensify, so I won’’t use anything that is too hot or a salsa that is habanero based. This simple soup can also be expanded to a more hearty soup, with the addition of ingredients such as cooked pinto or black beans, chicken or turkey, or even whole kernel corn. Add these to the soup after it has been pureed. For a taste of green chile, chicken enchiladas in a soup bowl, just use green chile salsa and chicken.
This recipes is from Lois Ellen Frank, Walter Whitewater and Sam Etheridge, who presented it at the 2003 Fiery-Foods Show in Albuquerque.
Although it’s easy to prepare and extremely tasty, believe me, this ain’t your grandmother’s cheese ball. Although this type of appetizer has graced party tables for years, this one will soon become a new favorite. I use pecans because they are so plentiful here, but substitute walnuts or almonds if you prefer.
This traditional tapa is not anything like a Mexican tortilla. A Spanish tortilla is a large, thick, omelet-like cake made with potatoes and eggs and is served at room temperature. Romesco sauce is an all-purpose Spanish sauce that is served with a wide variety of dishes. From the Tarragona region, this Catalan sauce combines two of the most popular horticultural imports from the New World---chiles and tomatoes. The sauce gets its name from the romesco chiles that are used but are not readily available outside of Spain. The combination of ancho and New Mexican chiles approximates the taste.