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Captain Duarte's Salt Cod Cakes
Based on my father-in-law's recipe, these fish cakes use salt cod. Trust me; it is worth the effort to find salt cod. The slight saltiness of the cod brings out a whole new dimension of flavor in this salt cod recipe. Who knows fish better than a Portuguese fishing captain? Even Emeril would be proud! Serve with a good tartar sauce.
Scallop and Prosciutto Bites
These prosciutto-wrapped scallops are a different version of bacon-wrapped scallops, a common appetizer. Using prosciutto allows for the subtle flavors of this meat to come through without overpowering the wonderful flavor of the scallops. Additionally, the fat content and grease are significantly less than bacon for health-conscious people. I serve this as an appetizer and people love it. Increase the portion size to serve it as a main course.
Sun-Dried Tomato Tapenade
A delicious take on the usual sun-dried tomato tapenade but don't be tempted to use California sundried tomatoes because they are too sweet. I've never actually had the patience to chill this and always end up serving it right away. It's a huge hit! Serve with your favorite crackers.
City Ceviche
This city ceviche recipe is an excellent appetizer to enjoy with friends when San Francisco's Indian summers warm up the city. While marinating in citrus juice overnight is the way to "cook" fish in ceviche, I found that the poaching process is faster and the best and easiest way to judge if it's cooked. I often buy precooked shrimp (not frozen!) and poach the scallops. It's best served with cold beer (we prefer Pacifico) and fresh limes. Using quality and sturdy tortilla chips is essential. Please note that the serving size is meant for appetizer portions.
Pickled Eggs II
I made these when I had my bar, and they were always a big hit. I made them in large batches because of the standing time, but have scaled the recipe for home use. Extra large eggs are boiled, then pickled in a simple brine solution. For a variation, add dry minced onion flakes, crushed red pepper or hot sauce to the brine.
Sweet Pickled Eggs
Simple and easy to prepare, these sweet pickled eggs will keep in the refrigerator for up to six months. Delicious with cold cuts, crusty bread, and assorted cheeses.
Pickled Eggs with Beet Juice
These pickled eggs are made with beet juice and pickling spice. Their rosy color adds a wow factor to salads, cheese boards, or a platter of deviled eggs.
Chipotle and Adobo Pickled Eggs
These pickled eggs are great sliced and served on a salad or just eat them plain for a quick low carb snack! You can adjust the heat by adding more or less chipotle and adobo.
Lance's Balsamic Pickled Eggs
A great (but secret) recipe for pickled eggs based upon the tradition of bluenose recipes for pickled ears from frost-bitten travelers who, due to frostbite, have lost their ears and donated them to a local Alaskan bar/pub in the area as a gag, but still available to this day (03/04/2009) as an edible bar treat to those in the know. Don't worry, these are just pickled eggs with some East Tennessee (Cocke County) tradition added. Note: These can provide for a very foul smell from the consumer, so, provider beware!!!
Authentic Patatas Bravas
Spanish tapas are tasty small plates that when combined can create a light supper or serve as a great appetizer. Patatas Bravas are tasty fried potato cubes served with a smoky, spicy dipping sauce.
Smoked Salmon Rolls
Tasty canape appetizer featuring smoked salmon rolled around cream cheese, placed on a cracker with cucumber and seasoned/garnished with dill. Garnish with chives if desired.
Jalapeno Cheddar Bites
Jalapeños, green olives & sweet red onions, added to cream cheese & topped with shredded Cheddar-Jack blend puts this over the top on flavor.
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