Category: Appetizers

Coconut-Rum Grilled Shrimp

The whole recipe starts by mixing up a coconut-rum marinade. Part of the marinade is set aside and heated on the stovetop to thicken into a glaze. The remaining mixture is used to marinate the shrimp read more

Grilled Artichokes

  • 1 artichoke
  • 2 cloves garlic, minced
  • 2 Tbs. butter
  • juice from half a lemon
  • pinch of coarse salt

Bring a large pot of salted water to a boil. Slice artichoke in half and immediately put it in the water. Boil 15 minutes.
Melt the butter and add the garlic, lemon juice and salt. Whisk, whisk. read more

Bacon Wrapped Jalapeno Popper Stuffed Chicken

Serves about four people

 

Ingredients

  • 4 boneless skinless
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Wood Roasted Antipasti

1 lb your favorite mushrooms

OWO co. oil (your choice)

Sea Salt

  • 1 lb each –carrots, parsnips, red bell peppers, onions, radicchio, asparagus, and brussels sprouts.  This is your toss mix for pan.
  • 6 medium beets
  • 1 head of garlic
  • 6 Shallots
  • 4 sprigs of rosemary or thyme
  • Wedge of Aged cheese
  • Slices of cured meats
  • Nice loaves of Baguette

Slice Toss Mix veggies to your style.  Place in a cast iron pan.  Combine Toss Mix for two minutes in Evo and sea salt.  Roast over read more

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 read more