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Appies


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Appies Salad Course

Roasted Marrow Bones with Herb Salad

By on September 23, 2017

This is one of those awesome dishes you only seem to see out at restaurants, but it’s pretty easy and quick for home service.  First, soak those bones in some salted water for a few hours.  Prep but don’t dress the herb salad – wash your herbs, slice shallots,…


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Appies

Spicy Buffalo Chicken Dip

By on September 9, 2017

So this happens when there’s not enough leftover chicken to actually make a meal.  Well-diced chicken, minced yellow onion and celery.  Chopped fresh oregano and pickled jalapeño.  Folded well into whipped cream cheese, and some crumbled blue cheese if you like.  Then hit it with the Franks, and maybe…


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Appies

Tater Tot Love

By on December 12, 2016

Make the 1980’s middle school cafeteria your dinner party….

Leftover mashed from T-Day.  Beat up with a few eggs, S&P and a whole lot of grated parm.  A spoonful or so flour.   Roll into tot-shape, you know the one.   Toss in some breadcrumbs, chill for a bit in the…


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Appies Holiday Meal

Thanksgiving Appie Course

By on December 1, 2016

T-day appie course — Fresh Shucked Montauk Pearls with Mignonette, Deviled Eggs, Crunchy Peanut Butter Stuffed Medjool Dates….


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Appies Brunch Cocktails

Blistered Shishitos, Chilled Oysters and the Perfect Cocktail Sauce

By on January 3, 2016

Here’s an appy course to rock your New Year.  Pour a nice glass of cold Sancerre.  Fire up some blistered shishitos, tossed with some S&P and a bit of garlic powder.  Shuck a fat icy plate of chilled oysters — maybe some Bluepoints and Montauk Pearls.   And however gauche, I’ll still…


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Appies

Dad-Daughter Dumplings

By on June 20, 2015

Ok, mostly daughter dumplings. But I did add value in an advisory capacity.  A nice project together: 

She riffed off a Cooking Channel recipe you can find here.  Briefly sauté minced ginger, scallions and garlic in sesame oil.  Mix into ground pork with an egg, a bit of 5 spice…


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Appies

Truffled Edamame Dip

By on November 15, 2014

Edamame.  With earthy funky truffles.  In dip format… 

Edamame steamed in an half inch of boiling water.  Shelled, into processor with a splash of the steaming water, S&P.  While processor is running, drizzle in some olive oil until it’s a nice consistency.  Then a bit of fresh squeezed lemon juice…


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Appies

Where you at, Pimento Cheese?

By on May 31, 2014

Oh – riding a saltine right into my mouth.  

Shredded sharp cheddar and pepper jack, mayo, chopped pimentos (or piquillo, as here), pickled jalapeño, chopped white onion.  Into 325º oven until bubbly, like 20 or 30 mins.  Let cool a bit – it’ll sear your face off right out of…


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Appies Desserts

Pro’s and Go’s – a Sweet Treat and a Savory Treat

By on April 20, 2014

Profiteroles and Gougeres: same start, different end.  A choux paste base, unique as twice cooked – once on stovetop and again in oven. First the gougeres –the base dough plus finely grated Gruyère cheese mixed in, and topped with grated Romano.  Perfect cheesy puffs, served warm alongside chilled Champs:

 

 

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