Roquefort Deviled Eggs

April 4th, 2010 § 0

Ingredients

  • 12 hard-cooked eggs
  • 2/3 cup Roquefort cheese (crumbled)
  • 1/2 cup mayonnaise
  • 2 tbsp dijon mustard
  • 2 tbsp parsley or coriander (minced)
  • 1 tsp hot green tabasco(tm)
  • 1/2 tsp dill
  • Salt, black and red pepper to taste

Instructions

  1. Cut eggs in half lengthwise.
  2. Empty yolks in a large bowl, then add Roquefort cheese, mayonnaise, mustard, dill, fresh black and red pepper, salt and green tabasco (optional).
  3. Stir until smooth.
  4. Bring the egg’s white part and stuff it with the mixture.
  5. Refrigerate until serving.
  6. Sprinkle with fresh parsley when serving.

Cooking time (duration): 15

Diet type: Vegetarian

Number of servings (yield): 6

Meal type: hors d’oerves

Culinary tradition: English

My rating:3 stars: ?????

Did you dig this munchin??
Awesome (2) Interesting (1) Useful (0) Boring (0) Sucks (0)

Batata Harra (Spicy Potatoes)

March 17th, 2010 § 1

Summary: Lebanese taste with a kick

Ingredients

  • 1 kg potatoes diced
  • 1/4 cup garlic cloves (minced)
  • 1/4 fresh coriander (chopped)
  • 1 tbsp chilli puree
  • 1/4 tsp paprika powder
  • 1 tsp lemon juice
  • 4 tbsp extra virgin olive oil
  • Salt and black pepper to taste

Instructions

  1. Fry the potatoes cubes till golden brown.
  2. In a small bowl, dilute the chilli puree with 2 tbsp of olive oil.
  3. In a large pan, add the rest of the olive oil, coriander, garlic, chilli, and paprika.
  4. Fry the mixture for 1 minute then add the fried potatoes.
  5. Toss together, add the lemon juice, salt and frech black pepper and serve .

Cooking time (duration): 30

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: hors d’oerves

Culinary tradition: Middle Eastern

My rating:5 stars: ★★★★★

Did you dig this munchin??
Awesome (1) Interesting (9) Useful (0) Boring (0) Sucks (0)

Octopus, Shrimp and Scallop Ceviche

December 20th, 2009 § 0

Ingredients

  • 100 grams octopus (semi-cooked)
  • 100 grams shrimps (21-25 preferable semi-cooked)
  • 100 grams scallops (semi-cooked)
  • 2 medium tomatoes (finely chopped)
  • 1 red onion (thinly sliced)
  • 1 small chili pepper (finely minced)
  • 1 small yellow bell pepper (finely minced)
  • 1 small jalapeño pepper
  • 2 kg limes (juiced)
  • extra virgin olive oil
  • pinch of fresh cilantro
  • salt, black and red pepper to taste

Instructions

  1. Cut the seafood ingredients into munchies (bite-size) pieces then mix them together.
  2. Cut the onion a la julienne.
  3. Cut tomatoes, red and yellow and green bell peppers into small squares.
  4. Mix the onion, tomatoes, lime juice, bell peppers, jalapeño, cilantro , olive oil, salt and pepper, then add them to the seafood mixture.

Quick Notes

Serve fresh with a good chilled mojito or beer.

Cooking time (duration): 25

Diet (other): Low calorie

Number of servings (yield): 6

Meal type: hors d’oerves

Culinary tradition: Central American

My rating:5 stars: ?????

Did you dig this munchin??
Awesome (0) Interesting (0) Useful (0) Boring (0) Sucks (0)

Tsatziki

December 18th, 2009 § 0

Ingredients

  • 1 cucumber (finely sliced)

  • 2 cup yogurt
  • 2 clove garlic (mashed)
  • 2 tbsp extra virgin olive oil
  • pepper and salt to taste
  • 1 pinch of mint (thinly sliced)
  • 1 tsp lemon juice

Instructions

  1. Mix in the cucumber and yogurt with all other ingredients.

  2. Serve Cold.

Variations

Add some Dill to taste if available

Cooking time (duration): 10

Diet type: Vegetarian

Number of servings (yield): 4

Meal type: hors d’oerves

Culinary tradition: Middle Eastern

My rating:5 stars: ★★★★★

Did you dig this munchin??
Awesome (0) Interesting (0) Useful (0) Boring (0) Sucks (0)

Garlic Butter Escargot

November 7th, 2009 § 0

Ingredients

  • 12 escargots, fresh ( you can buy them in pack)

  • 250 grams soft butter
  • 1/4 cup parsley, chopped
  • 2 tbsp. onions, chopped
  • 2 tbsp. garlic, minced
  • 1 tbsp. red wine
  • 1 tbsp. lemon juice
  • salt to taste
  • white pepper to taste

Instructions

  1. Combine all ingredients and mix well.

  2. Keep the butter in a plastic container.
  3. Drain the Snails and rinse them.
  4. Boil them for about 15 mins in a combination of 2 cups water and 2 cups red wine.
  5. In a escargot cocotte, place the snails and cover with the garlic butter mixture.
  6. Bake at 230C for 10 minutes.
  7. Serve them hot.

Quick Notes

serve with french baguette and wine.

Cooking time (duration): 45

Number of servings (yield): 2

Meal type: hors d’oerves

Culinary tradition: French

My rating:5 stars: ★★★★★

Did you dig this munchin??
Awesome (0) Interesting (0) Useful (0) Boring (0) Sucks (0)

Where Am I?

You are currently browsing the Amuse-Bouche/Hors-D’œuvre category at Fisto2.