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Deep-Fried Sous Vide Egg Yolks
Frying egg yolks isn't a new thing, but frying sous vide egg yolks is – if sous vide eggs had been invented 2,000 years ago, there would have been entire books of the Bible dedicated to their praise. But at the last meeting of the Jet City Gastrophysics, we took a giant leap forward. You see, the beauty of a sous vide egg lies in its exquisite texture. After about an hour in the water bath, the yolk becomes buttery with nearly the texture of pudding. The only way to improve on this amazing transformation is to add a crunchy coating. These fried egg yolks make excellent tapas, particularly if your guests aren't expecting what's inside. Perhaps in another thousand or so years, we'll discover something even more delicious.
Savory Blue Cheese Cheesecake with Cherry Pear Compote and Cherry Balsamic Glaze
A rich and elegant savory appetizer, worthy of the time and effort. Excellent for wine tasting parties, holiday gatherings and special occasions. The best part is that it can be made days in advance and topped just before serving. I created this for a gathering of Allrecipes foodies in Southern California.
Lemon Tahini Yogurt Sauce
Serve this delicious lemon tahini yogurt sauce with falafel in pitas or with fresh vegetables. This recipe is best if made a few hours in advance, but it can be served immediately. I chop the garlic, and let it rest for 5 to 10 minutes before adding the remaining ingredients. This increases the amount of allicin, a compound shown to have antibacterial, antifungal, antiviral, and antiprotozoal activity.
Strawberry Cream Cheese Fruit Dip
Hands down the best fruit dip you will ever have. It's light, fluffy, and most importantly, extremely tasty. Goes with all fruits!
Fig and Goat Cheese Pizza
This fig and goat cheese pizza can be used as a main dish or an appetizer. It contains dried figs, caramelized onions, and tangy goat cheese on a homemade crust.
Blue Cheese and Pear Tartlets
These tasty pear and blue cheese tartlets take little time to prepare but will impress your guests!
Chef John's Nectarine Salsa
This nectarine salsa combines sweetness with heat. I've always loved the marvelous contrast between a hot, smoky piece of meat and a cold, fruity salsa, and this version featuring nectarines does not disappoint. A basket of crispy tortilla chips is the only thing that pairs better with this fresh fruit salsa. Keep it in mind if you have a few peaches to use this summer.
Cranberry Turkey Pinwheels
These quick and easy turkey and cranberry pinwheels are a great way to use up leftover cranberry sauce from Thanksgiving. You can make them any time of the year with deli turkey and canned cranberry sauce.
Peach Salsa
Make the most of peach season with this sweet peach salsa recipe for canning.
Quince Paste
Quince paste is a sweet-tart fragrant preserve made with ripe quinces, sugar, and water. It's a firm, sticky paste — perfect for slicing into thin layers to serve with cheese. In Spain, it's known as membrillo and served with Manchego.
Watermelon Fruit Bowl
This watermelon fruit bowl features all of your favorite fruits, lightly sweetened, served in a watermelon "bowl."
Grilled Pineapple Salsa
This grilled pineapple salsa is my favorite salsa to go with summer grilling! Have served this for guests and family and everyone loves it! Serve with grilled chicken breast, fish, or pork.
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