Category: Appetizers

Rumaki

Rumaki

Ingredients:

  • 12 slices bacon, halved crosswise
  • 12 ounces chicken livers, halved
  • 12 whole water chestnuts or pineapple

Marinade:

  • 1/4 cup soy sauce
  • 1 teaspoon fresh minced ginger
  • 2 tablespoons dry sherry
  • 1 teaspoon sugar  Or Chines Sweet and Sour Sauce

 

Rumaki begins with the marinade, of course: Combine soy sauce, ginger, sherry and sugar in a small bowl. Add the chicken livers and water chestnut pieces and marinate them in the refrigerator for 1/2 hour.

Place 1 chicken liver piece and 1 chestnut/pineapple piece in the center of each bacon-half, wrap, and secure with a toothpick.

Grill-Roasted Sweet Potato Fries with Maple Soy Glaze

Grill-Roasted Sweet Potato Fries with Maple Soy Glaze

These sweet potato fries are delightfully crisp on the outside and tender on the inside. The maple soy glaze adds a sweet and savory finish.

Ingredients

For the Sweet Potato Fries:

  • 2 sweet potatoes, scrubbed and cut into 8 wedges each
  • Extra virgin olive oil
  • Fine sea salt

For the Maple Soy Glaze:

  • 1/4 cup soy sauce
  • 2 tablespoons light brown sugar
  • 1/2 cup maple syrup

Instructions

Prepare the grill for indirect cooking at 350° to 400°F.

Brush the sweet potato wedges on all sides with olive oil and then sprinkle with salt. Transfer the wedges to the grill, placing them skin-side down in the indirect cooking zone.

Cook with the hood closed, undisturbed for about 30 minutes. Check for a crisp outer layer and tender insides. Cook for up to 15 minutes more if necessary.

While the potatoes are cooking, reduce the soy sauce in an 8-inch skillet over medium heat until thickened, about 10 minutes. Stir frequently and be very careful not to burn the sauce. Stir in the brown sugar until dissolved. Return to a simmer and stir in the maple syrup.

Return to a simmer and then remove from the heat. Set aside and allow to cool and thicken.

Remove the potatoes from the grill and transfer to a serving dish or individual plates. Drizzle with the maple soy glaze.

Grilled Healthy Bloomin' Onion

Grilled Healthy Bloomin’ Onion

grilled bloomin' onion

Grilled Sweet Onion Bloom

1 tablespoon fresh parsley chopped
4 slices Swiss cheese
¼ cup bread crumbs
¼ cup butter
2 larger Vidalia onions
pepper to taste
salt to taste

This is how we do from the hood to the woods:
Cut onion in half across the middle. Then cut crosswise without slicing through the sides of bottom of onion. Place onion halves sliced side up on aluminum foil and evenly distribute Old World Olive oil butter, bread crumbs and parsley in the onion cups. Top with and salt and pepper. Fold aluminum foil around onion until all ends meet to make a tight seal.  Jop will love this.
Place onion packet on covered grill over indirect heat or in your smoker, (I do it on my Louisiana Grill),  for 20 minutes, rotating occasionally. Now open it up and place the onion directly on the rack and place the cheese on it and maybe a little touch of Progresso Bread crumbs. I like the seasoned types. Onion should be soft and “melted” with the bottom caramelized when done.
Serve as a side dish with grilled steak, brats, etc..

Grilled Lemon Garlic Portobellos

Grilled Lemon Garlic Portobellos

Grilled Lemon Garlic Portobellos
You will need:
6 Large Portobello Mushrooms
½ t See Salt
1 Medium Vidalia Cut into 6 nice slices
6 Small Ripe Tomatoes
6 oz. of Burrata Cheese
2t Dijon
¼ Cup Old World Garlic EVO
4 T Fresh Chopped Basil
4T Fresh Chives
Zest and Juice from One Large Onion
Light your charcoal grill. That’s right, I said it. Charcoal and no cheesy briquettes, real good lump charcoal.
Mix together the oil, lemon zest and juice, mustard, and salt in a small bowl.
Gently twist the shafts off the mushroom caps. Brush caps and stems with oil mix and also coat the onions. Grill these both separately over the coals turning once about 10 minutes. Transfer to a cutting board.
Add caps to cooler side of grill with the fin side down. Cook for two minutes. Flip and brush with oil mix and add tomatoes to grill. Grill until until golden and tomatoes are warm.
Place mushroom caps on serving platter. Chop the stems and onions and mix with 2 T of oil mix. Divide among caps and place on fin side of mushrooms.
Divide Cheese on caps and sprinkle level. Place tomatoes on cheese and sprinkle basil chive mix to decorate.
Now you can rock your party like no other.

portobella This photo shows a variation.

Condiriso

Condiriso

This wonderful blend found it’s way onto my plate in a recent trip to Long Island.  It is a simple blend of vegetables and spices that is packed in EVO and I am sort of guessing and surfing to get the ingredients so bare with me if you feel like I am unsure.  I am.

Finely chop Peppers, artichokes, carrots, cucumbers, celery, green olives, mushrooms, fennels, turnips, peas and black olives.  Use your own judgement as to the ratios.  Pour Old World Olive Co. EVO into a sauce pan using the amount needed to mostly blanket the vegetable blend.

Now add some white wine vinegar, but be careful not to add too much.  It won’t take a lot to do the job here as we are not pickling, just adding zest.  Add some sea salt and cracked pepper and apply heat.  We don’t want to boil, just get as hot as you would if you were canning it and that is what you can do.

Pour the mixture into canning jars and seal tightly enough for a good seal but not necessarily a safe seal.  You see, the heat is everything and you will have to play with it a couple of times, because, like I said, I’m guessing.  If you get it too hot, well, you will have soft veggies and that sucks.  I’m saying at least a week to set.  Dunno.

I apologize for the vague depiction here, but you can probably go to a nice Italian market and find the brand from Berni, but what fun is that?

BBQ Bob ,

Arrivederci

Condiriso

Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.)

Atomic Buffalo Turd Jalapeno Poppers (aka – A.B.T.)

atomic bufallo turds

 

 

 

 

 

 

 

 

 

 

Ingredients

  • 10 jalapeno peppers
  • 10 bacon slices, cut in half
  • 10 mini sausages or smokies (or 20 if they are very small)
  • 1 cup cream cheese
  • 1 cup grated monterey jack
  • 1 tsp chipotle powder
  • 2 shallots, minced

Instructions

  1. Slice the jalapenos lengthwise. Using a spoon, remove the seeds and membrane. If using bell peppers, quarter them after they are seeded.
  2. Mix the cream cheese, monterey jack, chipotle powder and minced shallots. Fill the hollowed out portion of the peppers with the cheese mixture.
  3. Place the smokie on top of the cream cheese. Wrap the half slice of bacon around the jalapeno. If the bacon is not staying tightly wrapped, it may be necessary to use a toothpick to hold it in place.
  4. Smoke the ABTs in the smoker, set at 225F, for 2-3 hours, or until the bacon is browned

Notes

To cook on the grill: Cook on a medium heat grill until the jalapeno is tender and the bacon is browned. Keep the lid covered while cooking. To cook in the oven: Bake the ABT’s in the oven, set at 425F, for 20-30 minutes or until the bacon is browned.

wrapped-with-bacon

Welsh Rarebit

Welsh Rarebit

welsh rarebit

 

 

 

 

 

 

 

 

 

 

  • 1 cup of American cheese
  • ½ cup of aged shredded cheddar
  • ½ cup Goat cheese
  • ¾ Cup of milk
  • 1 t dry mustard
  • ½ t Lawry’s salt
  • 1 T Worcestershire
  • ½ t cayenne
  • 1 well beaten egg

Use low heat in a heavy sauce pan to combine and whisk cheeses and milk until blended and melted.

Add remaining ingredients except egg.  Take a small amount of cheese sauce and blend thoroughly with egg and add to remainder heating until thick.

Serve with hot bread sticks.

 

 

Bruschetta with Avocado and Balsamic

Bruschetta with Avocado and Balsamic

Bruschetta with Avocado and Balsamic

 

Tomatoes, Avocado, garlic, basil, oregano, balsamic, evoo, goat cheese, toasted baguette, and fresh Parmesan.

Grill your baguette or Italian bread slices over charcoal to toast until nice.  Chop tomatoes, basil, garlic, oregano, and goat cheese finely.  Add EVOO and a sweet old balsamic.  Let rest in bowl one hour.

Slice Avocado and place one slice on each toast.  Top with tomato mixture.  Finish off with fresh Parmesan.

Maggie Moe's Georgeous Guac

Maggie Moe’s Georgeous Guac

Maggie Moe

 

 

 

 

 

 

 

 

Maggie Moe’s Gorgeous Guac

 

2 large ripe avacados

1 large lime

1/4 c red onion

1/4 c fresh jalapeño (optional)

1/4 c fresh cilantro minced

1/4 c diced tomato

2 tsp white pepper

2 tsp salt

2 tsp garlic powder (not salt)

 

Mix white pepper, salt, and garlic powder. Cut lime in half and squeeze juice over spice mixture, stir. Halve both avocados and use two forks to mash into lime juice and spices. Add all ingredients, saving tomatoes for last (as not to mush them). Save an avocado pit, and put it in the center of the dip to keep fresh, and from turning brown.

Cheesy Bean Dip

Cheesy Bean Dip

CHEESE BEAN DIP

2 cups Cooked or canned pinto beans
1 cup Shredded Cheddar, Jack or Pepper cheese
1/4 tsp. Garlic powder
1 Tbsp. Dried Ground Jalapeno
1 to 2 tsp. Chili powder
Dash Cayenne pepper
2 tsp. Worcestershire sauce
1 or 2 tsp. Cider Vinegar
1/4 cup Crumbled cooked bacon

Drain beans if needed. Mash beans and cheese together. Add garlic powder, Arizona Jalepeno, chili powder, cayenne pepper, Worcestershire sauce and vinegar. Mix well. Heat until cheese melts. Stir in crumbled bacon.

Serve with chips.

MAKES ABOUT 2 CUPS.