Today, we’re getting out of the parking lot and watching the game in style. Inside the box, so to speak.
With Alabama playing Arkansas this Saturday, I hope to have the luxury of eating high on the hog, so to speak, with a win over the razorbacks. But, if not, then at least I’ll be living it up with these fine appetizers from my Foodbuzz friends. Enjoy!
Thanks Divina! Visit her on her site, Sense & Serendipity.
Next is a heavenly little dity that I can’t wait to try. Look at it, can’t you just taste it right now. This one is from my friend Raquel and from her blog, Cafe Nilson.
1 1/4 lbs salmon fillet, skinless and cut lengthwise in 4 strips
1/2 cup panko breadcrumbs
1 tbs whole grain mustard
1 tbs extra virgin olive oil
1 tbs lemon juice
1tbs chopped shallots
1 tsp fresh thyme, chopped
1 tsp capers, rinsed
4 tsp mayonnaise
Preheat oven 400 degrees F. Coat 9 x 13 baking dish with cooking spray.
In a bowl, mix breadcrumbs, oil, mustard, shallot, lemon juice, capers and thyme until combined.
Take one strip of salmon and pat dry with paper tower. Spread 1 tsp mayonnaise on salmon and then spread 3 tbs of breadcrumb mixture over mayonnaise.
Starting at one end, roll salmon tightly. Insert a toothpick through the end to keep from unrolling. Repeat with the remaining salmon.
Place in baking dish and bake until cooked through, about 20 minutes.
Remove toothpick before serving.
Find more tastebud tingling salmon recipes and other fab findings at Cafe Nilson.
One thing about partying with my friends is that I will never go hungry and I can always count on the best, like this beauty sent to me from Brown Eyed Baker. And what better way to describe it than in her words – “combining moist, sweet dates with creamy cheese and salty, crisp bacon creates a flavor combination that is nothing short of fabulous.”
Fontina-Stuffed, Bacon-Wrapped Dates
Prepare 3-4 dates (or more!) per person
Fontina cheese, cut to fit inside the dates
Bacon, cut into 3″ pieces
1. Preheat broiler and line a baking sheet with parchment paper.
2. Slit the dates open, keeping the bottom in tact. Place a piece of cheese inside each date. Wrap bacon around the stuffed date, overlapping the ends on the bottom.
3. Broil for approximately 5 minutes. Keep a close eye on them so they don’t burn!
Want more wonderful recipes like this one – visit Michelle at Brown Eyed Baker.
Moving on to a different taste altogether is this one from Austin TX and one of my newly discovered sites, Texas to Mexico. It is a favorite way to stuff mushrooms and jalapenos. This is how Dee does it.
Mushroom & Jalapenos with Chorizo Stuffing
3 tbsp. olive oil
1/2 tbsp. unsalted butter, melted
6 jalapeno peppers, seeded & split
8-10 large mushroom caps, stems removed & gills removed with spoon.
8 oz. hard Spanish Chorizo, casing removed & diced
1/4 cup black Spanish olives, seeds removed & roughly chopped.
2 cups homemade breadcrumbs*, divided
1/2 cup chicken stock
3 tbsp. chopped fresh Italian parsley
1/4 inch cubes of Manchego Cheese
Saute the Chorizo over medium heat in a large skillet until the pieces begin to crisp and brown, about 5 minutes. Add 1 cup of breadcrumbs and the chicken stock and saute for another couple of minutes. Remove to a bowl.
Make the toasted breadcrumbs by brushing the breadcrumbs with the butter and quickly running them under the broiler. You’ll want to watch them the entire time to ensure they don’t burn. Once they come out of the oven, mix them with the parsley, olives, next add in the cubes of Manchego cheese & blend well.
Stuff each pepper or mushroom cap with as much of the stuffing as you can fit and set aside. Once they’re all stuffed, place into an oven safe dish & bake @ 375 for 20 minutes or until tops of stuffed peppers/mushrooms are browned & crispy looking. Serve immediately. *We ate these with a nice Alamos Malbec wine.
If you are like me and love really good Mexican eats, then check out Texas to Mexico for her regional specialties.
Now here is one from my mother’s recipe box. It’s an easy to make, delicious to eat creamy shrimp appetizer. Two or more just might fill you up ’till the end of the game.
Isabel’s Shrimp Boats
1 -15 oz can condensed shrimp soup
1 -15 oz can condensed mushroom soup
1 teaspoon Worcestershire sauce
1 tablespoon lemon juice
2 cups diced celery
1 tablespoon minced garlic
1/2 cup chopped green onions
1/3 cup diced pimento
1/3 cup sliced ripe olives
1/3 cup toasted almonds
1/2 teaspoon cayenne
3 cups diced cooked shrimp
Salt & pepper to taste
10 to 12 Pistolettes or small oblong hard rolls
Combine the soups in a large heavy saucepan adding the Worcestershire and lemon juice. Simmer until heated. In a sauté pan, add the celery, garlic and green onions and heat on medium low to wilt the vegetables. Stir in the pimento, olives, almonds, cayenne, cooked shrimp and season to taste. Fold into the soup mixture and keep warm. Cut the top from each pistolette and hollow out the insides of the rolls. Brush the insides with melted butter. Just before serving, place rolls under a broiler and toast until lightly brown. Fill with the hot shrimp salad, replace top and serve.
This also makes a great hot dip.