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Hors d' oeuvres
3 cheese risotto bites with prosciutto
Asparagus Cheese And Prosciutto Strudel
Batter for deep-frying vegetables
Bleu cheese filled baby potatoes
Brie Papaya And Onion Quesadillas
Brochette Of Beef With Mustard Hollandaise
Cherry Tomatoes With Pesto Tuna
Crab Stuffed Jalapeno Fritters
Cracked Green Olives With Herbs And Preserved Lemons
Curried Cheese And Chutney Turnovers
Curried Crab In Belgian Endive
Deli Canapés With Cornichon Fan
Grapes With Bleu Cheese And Walnuts
Grilled Bruschetta with wild mushrooms and mozzarella
Grilled Prosciutto Wrapped Shrimp
Hot artichoke, tarragon and cheese dip
Jalapeño Poppers with crab, corn and cheese
Marinated Tuna and white bean salad in tomatoes
Mousseline De Les Crevette Et Homard
New Potatoes Stuffed With Smoked Salmon And Horseradish
Poireaux grillés et ail étuvé sur pain grillé
Pork Satay with peanut dipping sauce
Profiteroles With Curried Chicken
Prosciutto Wrapped Papayas With Lime Tequila Splash
Rice Paper Rolls With Shrimp And Vegetables
Rye Crostini Topped With Artichoke Purée And Filet Of Beef
Scallop and chorizo fritters with queso sauce
Seared Sea Scallops With Creme Fraiche And Caviar
Shrimp And Roasted Pepper Hearts
Shrimp asparagus brie tartlets
Smoked Turkey And Walnut Canapés
Southwestern Smoked Turkey Canapés
Stuffed squash with parmesan and prosciutto
Sundried Tomato Tapenade On Polenta triangles
Swedish Meatballs In Creamy Dill Sauce
Toasted Hazelnuts And Blue Cheese In Endive Spears
Tomato Garlic And Basil Bruschetta
White bean, roasted shallot and tomato salad
Wild mushroom and cherve triangles
Zucchini Bread
With Curry Cream Cheese
3 cheese risotto bites with prosciutto
Recipe by:
Chris Koch
Serving Size :
25
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3/4 ounce
Butter
1/4 each red
pepper -- diced
1/2 cup red
onion -- minced
2 cups Arborio
rice
8 cups chicken
broth
1 ounce blue
cheese
1 ounce cherve
1 ounce
Parmesan cheese
2 ounces
prosciutto -- sliced and julienne
salt and
pepper -- to taste
Melt the
butter in a heavy skillet and cook the onions and peppers until
softened.
Place the
stock in a separate pan and bring to a simmer.
Add the rice
to the skillet and stir to coat in the flavored butter. Increase the
heat to high.
You will be
adding the broth a little at a time while stirring over boiling
heat. Some of the broth will be absorbed and some of the broth will
just evaporate. Begin adding the broth a cup at a time. Continue to
stir the boiling rice with a wooden spoon or heat proof silicon
spatula until the mixture begins to dry. Continue working the broth
into the rice.
When the rice
is just tender add the 3 cheeses and the salt and pepper. stir to
blend
Transfer the
rice mixture onto a oiled sheet tray in an even layer
Cool quickly
and refrigerate until firm. Using a 1" pastry cutter, cut the rice
into rounds and transfer onto another oiled sheet tray
Top with
prosciutto bake at 425 for 10 minutes
Asparagus Cheese And Prosciutto Strudel
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- American - NW Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/2 fluid
ounces Ricotta Cheese -- drained
4 ounces
Asparagus -- trim and peel
1 ounce Chevre
1 each Egg
Yolk
3/4 tablespoon
Chives -- minced
4 sheets
Phyllo Dough
1/2 cup
Clarified Butter
1/2 ounce
Prosciutto
Line a
colander or mesh strainer with cheese cloth. Spoon the ricotta into
the cheesecloth and drain ricotta for 4 hours.
Blanch and
refresh asparagus. Bring a pot of salted water to boil. Prepare a
large bowl of ice water (1/2 ice and 1/2 water). Place the asparagus
in boiling water for 2 minutes. Carefully transfer to ice water and
chill. Transfer to drain on paper towels or clean kitchen towel.
Combine
cheeses, yolk and chives. Mix until smooth
Place a sheet
of phyllo on the work surface, brush with butter, place another
sheet on top and smooth. Brush with butter and repeat to layer 4
sheets. You should have four sheets of phyllo stacked on top of the
other with each sheet brushed with butter.
Spread cheese
mix over the stack to within 1/2" of sides. Arrange the prosciutto
on top of the cheese.
Top with
asparagus
Beginning at
bottom (along one of the long sides), roll over, fold in sides
(short ends), roll up completely
Place on
baking sheet, slice 4 or 5 vents across the top, bake at 400° for 25
minutes.
If you prefer,
you can make individual portions. Once the stack of phyllo is
complete, carefully slice the stack into half lengthwise and then
into thirds to produce 6 portions. Then spread teh cheese, top with
ingredients and roll up the same way.
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - CA Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 Oz Milk
2 Oz Water
3 Tbsp Butter
1/4 Tsp
Cayenne
1 Tbsp Salt
1/4 Tsp
Coriander -- ground
4 Oz Flour
3 Ea Egg
4 Oz Asparagus
2 Oz Gruyere
Cheese -- shredded
1 Oz Parmesan
Cheese -- grated
1 each egg
1 tablespoon
water
The first step
is to create a pate au chou.
Place milk,
water, butter, salt, coriander in a heavy pot, bring to boil
Quickly whisk
and then switch to wooden spoon and stir in the flour to combine
completely
Continue
stirring to dry the dough and until a film begins to form on the
bottom of the pan, and the dough forms one solid mass when shaken
from side to side in pot
Transfer the
dough to a stand mixer with a paddle attachment, and begin running
at medium speed
Remove one egg
from the shell and add to the dough, blend in completely
Continue
adding each egg after the previous egg has been combined. YOU MAY
FIND THAT ALL THE EGGS MAY NOT BE USED
The paste will
be very thick and shiny with thick threads pulling away from the
bowl but still attached.
Blanch and
refresh asparagus. Bring a pot of salted water to boil. Prepare a
large bowl of ice water (1/2 ice and 1/2 water). Place the asparagus
in boiling water for 2 minutes. Carefully transfer to ice water and
chill. Transfer to drain on paper towels or clean kitchen towel.
Chop fine
Mix cheeses
and asparagus into pate au chou
Pipe or spoon
the mixture onto parchment lined baking sheet. Each puff should be
size of a 1/2 dollar and about 3/4 inch high.
Combine the
egg and water to create an egg wash. Beginning at the base of each
puff, brush the egg wash up to the top and around all sides
Place in a
400° oven for 10 minutes, reduce the temperature to 375° for 10
minutes, reduce temperature to 350° for 5 minutes. Serve hot.
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 each bell
pepper -- use variety of colors
2 tablespoons
capers
2 cloves
garlic -- minced
1 teaspoon
salt
1/4 teaspoon
fresh cracked black pepper
1/4 cup fresh
basil
Roast peppers
over open flame until skin blackens, turn and blacken all four
sides. This may be done over a gas range or outdoor grill. If you
have electric oven, turn on the broiler and place the peppers in a
pan and on a rack so that the peppers almost touch the elements.
Blacken all sides ( about 2 minutes of cooking time each side)
In large bowl,
combine capers, garlic, salt and pepper
When all
peppers are blackened, place in the bowl and turn to coat. Cover
tightly with plastic wrap
Allow to steam
for 30 minutes
Peel skin and
remove seed, stem and pith, being careful to reserve all juices
Slice or pull
into strips and return to bowl with capers and juices
Add torn fresh
basil and mix together well
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Middleastern Entree, Vegetarian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 Ea eggplant
1 Tbsp lemon
juice
1 Tbsp ground
cumin
1 Clove garlic
-- chopped
1 1/2 Tbsp
olive oil
1 Tbsp parsley
-- chopped
1 C tahini
Char the
eggplant over an open flame or bake at 425° for 30 minutes
Peel and drain
in sieve
Purée
eggplant, lemon, cumin, garlic, and olive oil until smooth, season
with salt and pepper
Transfer to a
mixing bowl and mix with tahini and parsley
Recipe by:
Chris Koch
Serving Size :
4
Categories :
1st Course Entree, Aquatic
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 pound sea
scallops
1 pound bacon
1 each lemon
juiced
2 tablespoons
olive oil
fresh ground
black pepper
bamboo skewers
or long toothpicks
salt
Mix lemon
juice, pepper and salt in bowl. Add scallops, turn to coat, cover
and refrigerate for no more than 1 hour
Bring a pot of
water to a boil. Add the bacon strips and blanch for 30 seconds,
drain.
Wrap each
scallop with bacon, pin with toothpick or slide onto bamboo
skewers..
Spray a
broiler pan with oil, place wrapped scallops on broiler pan and
broil until golden brown ( about 5 minutes per side) and bacon is
done.
Recipe by:
Chris Koch
Serving Size :
4
Categories :
1st Course C -- Italian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 each clam
shells or baking dish
2 cans chopped
clams -- 6 oz cans
1 cup seasoned
bread crumbs
1 tablespoon
dried oregano
8 ounces
butter -- melted
1/4 cup grated
romano cheese
6 tablespoons
mozzarella cheese -- shredded
salt and
pepper -- to taste
Preheat oven
to 400°
Place the clam
shells or baking dishes on a baking sheet. In a large bowl, mix all
the other items together well
Fill the
shells and bake for 20 minutes or so
Description:
"Kitty Dolan Style"
Yield: "12
each"
Recipe by:
Chris Koch
Serving Size :
12
Categories : C
-- American - SE Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 Each
Skewers
48 Ea Shrimp
-- 16-20 count
10 Oz Butter
-- melted
3 Oz Scallion
-- slice thin
7 Tbsp Garlic
-- minced
16 Oz White
Wine
6 Tbsp Lemon
Juice
4 Oz Parsley
-- minced
Shrimp are
sold by the pound and classified by the number of shrimp per pound.
I like 16-20 count. You can use any size you wish. The most common
size is 21-25 per pound.
If you are
using bamboo skewers over an outdoor grill, soak the skewers in
water overnight. This will help reduce the chances of the skewers
burning while on the grill.
Cut the
scallions between the white bottom and green tops. Slice the greens
and set aside. Slice the whites and set aside.
In a heavy
sauce pan, melt the butter over medium heat and cook until tender
but not browned the white parts of the scallions for about 3
minutes, add the garlic and stir to combine
Add the wine
and simmer for 15 minutes. Add the lemon juice and season with salt
and pepper, remove from heat and cool slightly
Remove the
shells from the shrimp (leaving tails attached) and devein by
cutting along the back to expose the vein, rinse under cold running
water to remove the vein.
Place the
shrimp in a large bowl, add the marinade and let rest for 30 minutes
at room temperature
Place 4 shrimp
on each skewer.
Place the
remaining marinade in a heavy sauce pan and reduce over high heat to
1/2 volume
Grill the
shrimp until pink being careful not to place the exposed skewers
directly over a flame, remove to plate, pour reduced sauce over top.
Batter for deep-frying vegetables
Recipe by:
Chris Koch
Serving Size :
16
Categories : C
-- American - mid Atlantic Hors D' Oeuvres
Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 C Flour
3/4 Tsp Baking
Powder
1/4 Tsp Salt
1 Cup Milk
Combine the
dry ingredients in one bowl. Add the milk and whisk until smooth and
about as thick a pudding.
Enough to coat
about a pound of vegetables
Recipe by:
Chris Koch
Serving Size :
5
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
20 Ea Chicken
Wings -- whole
1 C Teriyaki
Sauce -- divided into 2-1/2 cups measures
1 Tbsp Garlic
-- minced
1/4 C Peanut
Butter, Creamy
1 Tbsp Rice
Wine Vinegar -- brown preferred
Preheat oven
to 350°
Place 1/2 c of
teriyaki and garlic in blender or food processor and run until
smooth
Place wings in
bowl, add mix, coat, rest for 30 minutes
Skewer wings
by running bamboo skewers uo along the bone to near the tip
Spread wings
on sheet pan, bake 35-45 minutes.
Mix together
the 1/2 c of teriyaki, peanut butter, vinegar for dipping sauce
Yield:
"20 each"
Bleu cheese filled baby potatoes
Recipe by:
Chris Koch
Serving Size :
6
Categories :
Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 each red
bliss potatoes "C" -- very small
1/3 cup bleu
cheese
3 strips bacon
-- cooked crispy and diced
3 tablespoons
chives -- sliced across to make little rings
This is agreat
little appetizer. Trim opposite long ends of the potatoes, the halve
at the equator.
Use a melon
baller and scoop out the middle of each half . Place the potato
halves and the scooped out centers in a steamer over boiling water
for 5 minutes, or until tender. Transfer the scoops to a strainer to
drain and refresh the halves in ice water to stop cooking. Remove
the potatoes and invert on kitchen towel to
drain.
Place the
still warm scoops in a bowl and add the bleu cheese and diced bacon,
stir to blend.
Fill each
potato half with the mixture and arrange on baking sheet.
Preheat the
oven to 400°, and bake the potatoes for 7-10 minutes or until hot.
Garnish with chives.
Yield:
"24 pieces"
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Eastern European Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/4 Oz Pkg
Yeast
1 Tsp Sugar
1/2 C Water --
105 - 115°
1 1/2 C Flour
1/3 C
Buckwheat Flour
1 1/2 C Milk
2 Tbsp Butter
-- melted
1/4 C Sour
Cream
2 Ea Egg --
separated
2 Tbsp Fresh
Dill -- chopped
1 Tbsp Salt
Proof the
yeast. Dissolve the yeast in the water with sugar. Let sit for 5
minutes. Should be foamy.
Combine flours
and set aside. Heat 1 c milk to 110°
Mix yeast and
milk into flour. Cover, rest 6 hours or over night
Heat 1/2 c
milk to 110°. Remove, add the butter and stir to melt; add sour
cream, egg yolks, dill and salt. Beat into yeast batter.
Beat whites to
stiff, fold into batter, rest covered for 30 minutes.
Using a bilini
pan or griddle, season with oil, place 1/8 cup on hot surface, watch
for bubble to form, turn and cook for about 1 minute.
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
24 Ea Hazel
Nuts
1/4 Lb Ground
Pork
1/4 Lb Ground
Veal
1/2 Tbsp
Shallot -- minced
1/3 C Fresh
Bread Crumbs
1/2 Tbsp Fresh
Tarragon -- minced
1 Tbsp Egg --
beaten
1 C Flour,
All-Purpose
4 Oz Clarified
Butter
1 C Chicken
Stock
1 C Heavy
Cream
1 Oz Fresh
Tarragon -- Minced
1 Ea Plum
Tomatoes -- rose
Toast the
hazelnuts on a baking sheet in a preheated 425° oven for 10 minutes
or until golden brown. Cool
Mix together
the ground meats, shallots, bread crumbs, tarragon and egg. Mix very
well using hands and squeeze mixture through fingers well
Form this
mixture around each hazelnut to make 24 meatballs.
Dredge the
balls in flour and sauté in clarified butter to brown. Remove and
drain. To the pan, add the stock and cream and cook to thicken.
Return the balls to the sauce and swirl to coat. Sprinkle with
tarragon. Plate and garnish.
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- American - SE Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
16 Each
Chicken Wings -- whole
1/2 C Honey
2 Oz Cheap
Bourbon
1 Tbsp Dijon
Mustard
2 Tbsp Dry
Mustard
Separate wings
into sections, save the tips for stock
Preheat oven
to 350°
Combine all
ingredients. Add wings
Spread on
sheet pan, bake for 20 minutes
Remove wings,
increase temp to 425°
Brush wings
with sauce, return for 10-12 minutes
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Sheet Puff
Pastry -- thawed
16 Oz Brie
Wheel
1 Ea Egg
1 Tbsp Water
Roll pastry
out to allow for 4-6" of area greater then the brie
Place brie in
center of pastry. beat the egg and water together and egg wash the
pastry around the brie
Begin folding
pastry over the brie, egg washing each fold to seal and press
gently.
After each
side has been folded over, pat sides and flip pastry covered cheese
onto silpat or parchment covered sheet tray.
Starting at
the bottom, brush the egg mix up the sides and over the top and all
around. Bake at 400° for 20 minutes, cool for 10 minutes before
service
Variations:
trim rolled pastry and braid lengths, decorate top
using
decorative cutters, cut pastry scraps and decorate top.
Prepare a
pesto, cover brie with pesto or raspberry jam
before
wrapping in pastry
Brie Papaya And Onion Quesadillas
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- American - CA Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Tbsp Olive
Oil
1/2 Ea Onion
-- thinly sliced
2 Ea Jalapeno
-- minced
8 Ea Tortillas
8 Oz Brie --
diced
1/2 C Cilantro
-- chopped
1/2 Ea Papaya
-- peeled and sliced
Red And Green
Fire Salsa
Heat the oil
in a sauté pan and sauté onions until lightly browned, remove to
bowl.
Mince the
jalapenos. To reduce the heat, remove the seeds and pith inside the
pepper
Arrange
tortilla on parchment
Remove the
rind from the brie - discard rind - and dice cheese. Place brie,
followed by cilantro, papaya and onion mixture and minced jalapeno.
Top with another tortilla.
Bake at 425
for 8 minutes or grill to brown on both sides.
Serve with
salsa
Brochette Of Beef With Mustard Hollandaise
Recipe by:
Chris Koch ,
Serving Size :
24
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 Ea Egg Yokes
6 Oz Clarified
Butter
1 Tbsp Dijon
Mustard
1 Tbsp Lemon
Juice
24 Oz NY Strip
steak or filet, fat removed -- cut in 48 cubes
1 Ea Green
Bell Pepper -- cut in 24 pieces
1 Ea Red Bell
Pepper -- cut in 24 pieces
8 Oz Olive Oil
1 Tbsp Garlic
-- minced
1/2 Tsp Ground
Black Pepper
24 Ea
Scallions -- slice top to pale green, cut pale green in1"
24 Ea 8"
bamboo Skewers -- soaked overnight
Whisk egg
yolks over barely simmering water in a double boiler until thick and
very pale yellow
Whisk in
butter slowly to form emulsion
Add mustard
and lemon juice, set aside
Cut the
scallions into pieces that are 1" of white 1/2" of green
Assemble
skewers: red pepper skin side toward end; beef; green pepper; beef
and scallion.
Whisk oil,
garlic, pepper, coat brochettes. Cover and refrigerate for 2 hours
Grill or bake
to rare
Serve
Hollandaise in cup or apply with squirt bottle
Yield:
"24 each"
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 loaf good
bread -- sliced 3/4" thick
3 tablespoons
extra virgin Olive Oil
2 each Plum
Tomatoes -- seed and dice small
1 clove Garlic
-- minced
2 tablespoons
Basil -- chiffonade
1 tablespoon
Parmesan Cheese
Salt And
Pepper
4 tablespoons
extra virgin Olive Oil
1/8 teaspoon
Balsamic Vinegar
Brush one side
of the bread with olive oil and bake oil side up in a 400° oven for
10 - 12 minutes or until golden brown or the bread can be grilled
In a mixing
bowl, mix the diced tomatoes, garlic, basil, olive oil, vinegar,
parmesan and salt and pepper. Set aside
Top each
croute with mix
Recipe by:
Chris Koch
Serving Size :
0
Categories : C
-- American - NE Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
8 ounces cream
cheese
10 ounces
cooked chicken
1/2 cup
buffalo wing sauce
1/2 cup bleu
cheese salad dressing
2 cups
shredded Co-Jack cheese
1 bag tortilla
chips
Spread cream
cheese into bottom of 9"pie plate
Mince the
chicken and sprinkle evenly over the cream cheese.
Drizzle with
wing sauce and then bleu cheese dressing
Sprinkle with
cheese and bake in 350° oven for 20-25 minutes
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Asian Entree, Aquatic
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Zushi (Sushi
Rice)
2 tablespoons
wasabi -- prepared
2 each English
cucumber
2 each avocado
16 legs snow
crab
8 sheet nori
8 fluid ounces
water
Cook rice as
directed
Remove ends
from cucumber and cut into quarters lengthwise. Carefully, run the
edge of the knife blade under the seeds from end to end and discard
seeds. Slice cucumber into long strips about 1/4" wide
Halve the
avocado and remove the pit. Push a spoon between the skin and the
flesh at the narrow end and working around the edge to the center,
pry the flesh from the skin. Slice the avocado into strips
Crack the snow
crab legs and remove the flesh in one piece if possible
Place nori on
mat shiny side down
Spread about
1/2 to 3/4 cup cooked rice onto nori from bottom up, leaving 2" of
nori at top without rice.
Spread 1/4
tablespoon wasabi along bottom of rice. Lay a strip of cucumber at
bottom. Lay strips of avocado next to the cucumber and top with the
crab. Roll up.
Brush top with
water and roll to seal.
Recipe by:
Chris Koch
Serving Size :
20
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 Each Plum
Tomatoes
1/4 Loaf White
Bread -- unsliced
1/2 C Olive
Oil
6 Oz Chevre --
softened
3 tablespoons
Fresh Basil -- chiffonade
1 Ea Plum
Tomatoes -- rose
1 Bunch
Watercress
Peel tomatoes,
remove seeds and dice.
Slice bread,
cut into 2" rounds, sauté in oil until golden both sides. Cool on
racks
Spread rounds
with softened chevre in very thin layer. Place remaining chevre in
piping bag fitted with star tip.
Pipe a star on
top, garnish with diced tomato and a few strands of basil.
Garnish
platter with watercress and tomato rose
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - NW Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Sheet Puff
Pastry
1 Ea Egg
1 Tbsp Water
6 Oz Sour
Cream
1 Oz Caviar
2 Tbsp fresh
Chives -- 1" pieces
Follow the
directions on the box to thaw the dough. Roll the dough out to about
8 x 12
Cut pastry
into 24 squares (6 cuts x 4 cuts). From near the center of each
square, slice out to each corner.
Form pinwheels
by folding every other point to the center
Mix egg and
water, egg wash each pinwheel
Bake at 400°
for 12 minutes or until golden brown
Pipe sour
cream into center, and garnish with caviar
Place 1 length
of chive on each piece
Recipe by:
Chris Koch
Serving Size :
16
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
16 each large
white stuffing mushrooms
4 tablespoons
butter
4 tablespoons
shallots
1/2 C fresh
bread crumbs
2 Tbsps
parsley
2 Tbsps fresh
tarragon
1/2 C parmesan
cheese
Preheat the
oven to 400°
Remove and
reserve the stems from the mushrooms. Brush the tops to remove any
dirt. Never wash mushrooms
Brush each of
the caps with melted butter and place in a baking dish tops down
(stem up)
Place the
shallots and reserved stems in a food processor and pulse until
finely chopped
In a sauté
pan, sauté the mushrooms mixture in the remaining butter for
approximately 5 minutes
Remove from
the heat. Transfer to a large mixing bowl.
To the bowl,
add the breadcrumbs, herbs and cheese and mix well.
Fill the caps,
and bake for 12-15 minutes
Description:
"Stuffed
Mushrooms"
NOTES : The
recipe specs white stuffing mushrooms. This may also be prepared
using medium portobello mushrooms and served as a first course. To
make the conversion, 4 large stuffing mushrooms equal 1 medium
portobello. Be sure to scrap out the gills after removing the stem,
and the stems CANNOT be used in the same manner as the white
mushrooms. You can use a piece of the portobello stem that is about
1 inch long from the cap. Discard the rest of the stem.
Recipe by:
Chris Koch
Serving Size :
16
Categories :
1st Course C -- Asian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
For dough
1 Teaspoon
Active dry yeast
1 1/4 Cups
Water -- Warm
3 1/2 Cups
Cake flour
1 Tablespoon
Sugar
1 Teaspoon
Baking powder
2 Tablespoons
Diced lard
For the
filling
1 Tablespoon
Vegetable oil
3 Each
Scallions -- Chopped
Char Siu --
chopped into small pieces
1 Tablespoon
Sugar
3 Tablespoons
Soy sauce
3 Tables.
Oyster sauce
1 Teaspoon
Cornstarch
16 Pieces
Parchment paper, 2 in. square
Dissolve the
yeast in the warm water, rest for five minutes
In a stand
mixer with the paddle attachment, combine the dry ingredients. Cut
in the lard. Switch to dough hook, increase speed to medium and
gradually add the yeast and water
Continue to
mix until dough ball forms. Remove the bowl from the mixer, cover
with plastic wrap, and rest until doubled about two hours. Punch
down the dough, then knead the dough until smooth and elastic --
about five minutes. Remove the dough and shape into sixteen equal
sized balls
Heat the
vegetable oil in a skillet over medium high heat and sauté the
scallions for one minute. Add the char siu, sugar and soy sauce. Add
the oyster sauce and continue until the scallions have softened and
the pork is heated through
Dissolve the
cornstarch in a small amount of water and add to the pork mixture.
Stir until sauce thickens, remove from heat.
Place the
dough ball in the palm of the left hand and with the right hand,
push in the center of the dough ball
Place about 1
1/2 tbsp. of the pork filling into the hole and pinch the dough
close toward the center. Place the dumplings, cut side down, on a
square parchment paper. With a sharp knife, slice a cross into the
top of the dough but not through the dough. Continue filling all the
dumplings and keep covered with a moist towel.
Arrange the
dumplings in a parchment lined bamboo steamer, and steam for
approximately twelve minutes or until puffy
Description:
"Cantonese
roast pork buns"
Recipe by:
Chris Koch
Serving Size :
48
Categories : C
-- American - SW Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
13 ounces
Sharp Cheese
3 1/4 ounces
Butter -- melted
1 1/2 cups
Flour
1/2 cup
Cornmeal
1 tablespoon
Salt
2 pinches
Cayenne
Grate the
cheese and place in large bowl. Pour in the melted butter and mix
well
Sift all the
dry ingredients together and blend with the cheese mixture to form a
slightly soft dough. Add drops of water to help form dough if the
mixture is too dry
Place a 2 foot
length of plastic wrap on the counter. Form the dough into a 2 inch
thick log in the middle of the plastic wrap (lengthwise)
Fold the
bottom of the plastic over the roll, and roll the log up. Use your
hands to smooth the log and even the thickness down the length.
Place on
cookie sheet and refrigerate for at least 30 minutes
Preheat the
oven to 450° Remove the log from the refrigerator and place on
cutting board
With the log
still wrapped in plastic, slice rounds about 1/2 inch thick, remove
plastic from surface and arrange on cookie sheet
Bake for 10-12
minutes
Recipe by:
Chris Koch
Serving Size :
4
Categories :
Desserts Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 pound hard
cheese
1/4 pound soft
cheese
1/4 pound
table cheese
1/4 pound
semi-soft cheese
1/2 each
baguette -- sliced
1/2 pound
grapes
A cheese plate
or cheese course or cheese display should include a variety of taste
and texture. Consider serving with a grain product - bread or
crackers and fruit.
Cherry Tomatoes With Pesto Tuna
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
24 each Cherry
Tomatoes
6 Ounces
Canned Tuna
1 Teaspoon
Garlic -- minced
1/4 C Fresh
Basil
1/4 C
Mayonnaise
2 Tbsp
Parmesan Cheese -- grated
3 Tbsp Toasted
Pine nuts
1 Bunch Fresh
Parsley
Slice the stem
ends of each tomato and scoop out seeds. Salt the inside and place
cut side down to drain on paper towels.
Drain tuna
well and crumble fine. Blend with the garlic, basil, mayo, parmesan
and pine nuts. Use only enough mayo to bind.
Stuff tuna mix
into tomatoes.
Remove leaves
from parsley, completely line plate with leaves, place tomatoes on
top.
Recipe by:
Chris Koch
Serving Size :
60
Categories : C
-- American - mid Atlantic Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 chicken
breast -- rough cut
1 1/2 bunches
Basil, Fresh
1/8 cup Pine
nuts
2 1/2 garlic
cloves
1/8 cup
Parmesan cheese
1/2 cup olive
oil
salt and
pepper
2 puff pastry
sheets -- thawed
In a food
processor combine the chicken, salt and pepper, basil, garlic, pine
nuts, and cheese and puree.
Roll the puff
pastry out slightly, spread the chicken mixture onto the puff
pastry. Roll up tightly and press slightly to remove any air pockets
Freeze the
roll for 20 minutes, then slice in 1/4" rounds and transfer to a
parchment covered sheet tray
Bake at 400°
for 7-10 minutes or until golden brown. Serve warm
Recipe by:
Chris Koch
Serving Size :
50
Categories : C
-- American - mid Atlantic Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 chicken
breast -- rough cut
1 1/2 bunches
Basil, Fresh
1/8 cup Pine
nuts
2 1/2 garlic
cloves
1/8 cup
Parmesan cheese
1/2 cup olive
oil
salt and
pepper
1 puff pastry
sheets -- thawed
In food
processor combine the chicken, salt and pepper, basil, garlic, pine
nuts, and cheese and puree.
Roll the
pastry out slightly, spread the mixture onto the puff pastry.
Tri-fold the puff pastry. Fold one side over to cover the middle and
then fold over the other side. Press down to remove air pockets and
roll out slightly to a 5 x 10".
Freeze for 20
minutes, cut into squares about 1" square and transfer to parchment
covered sheet tray
Bake at 400°
for 7-10 minutes
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Asian Entree, Poultry
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 C Teriyaki
Sauce
3/4 C Chunky
Peanut Butter
1/2 C Water
1 Tbsp Sugar
1 tablespoon
Ginger Root -- grated
1 Tbsp Chilie
Paste
1 Lb Chicken
Breast -- strips
1/4 C Sesame
Seeds
In a small
heavy pan, whisk the Teriyaki, peanut butter, water, sugar, ginger
root and chili paste together. Heat at medium for 20 minutes, the
cool to room temp.
Marinate
chicken in 1/2 of the sauce for 30 minutes and reserve 1/2 of thge
sauce for the end.
Spray a baking
sheet with oil spray.
Place the
chicken strips on skewer, sprinkle with sesame seeds, then place on
baking sheet
Bake a 350°
for 15 minutes, or 400° for 7-10 minutes (depending on thickness of
sliced chicken
Drizzle with
remaining sauce
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Mexican Hors D' Oeuvres
Misc/snacks
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
16 each
serrano peppers
4 tablespoons
olive oil
Gently flatten
chiles with flat of knife blade. Coat with oil.
Preheat the
grill or griddle to very hot and add chiles. Cook until blistered or
slightly charred.
Serve with
flour tortilla chips.
Description:
"Roasted
Serrano chilies - common bar snack"
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - SW Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 each flour
tortillas -- 8"
3/4 cup tomato
sauce
3 tablespoons
brown sugar
2 tablespoons
chipotle chile canned in adobo -- minced
2 tablespoons
soy sauce
2 tablespoons
cider vinegar
1 tablespoon
chili powder
2 cups cooked
chicken -- shredded
2 ounces sour
cream
24 each fresh
cilantro leaves
Guacamole
Preheat the
oven to 450°
Spray both
sides of the tortilla with oil spray. Stack and cut into 8ths. Push
into muffin cups and bake for 6-8 minutes until golden brown.
In a sauce
pan, combine the tomato sauce, sugar, chipotle, soy, vinegar, chili
powder and chicken. Bring to boil, reduce to simmer for 8 minutes
Make the
guacamole. Spoon a tablespoon into each tostada, top with some of
the chicken mixture. Garnish with sour cream and cilantro leaf.
Recipe by:
Chris Koch
Serving Size :
5
Categories : C
-- American - NE Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
24 Oz chicken
livers
1/2 Cup smaltz
-- can sub clarified butter
1 Cup onion --
sliced
4 Each egg --
hard boiled
salt and
pepper -- to taste
Sauté onions
in smaltz until lightly browned. Add livers and cook until just
done. DON'T OVERCOOK
When cool,
grind all through the fine disk in meat grinder. Season, Chill until
set
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 ounces Bacon
-- diced
2 tablespoons
Onion -- minced
2 tablespoons
Red Bell Pepper -- minced
2 tablespoons
Green Bell Pepper -- minced
1/3 cup Butter
1/2 tablespoon
Lemon Juice
1/3 tablespoon
Worcestershire Sauce
2/3 teaspoon
hot pepper Sauce
16 each Clams
-- scrubbed
1/4 cup Bread
Crumbs
3/4 cup
Clarified Butter
Fry the bacon
until browned, remove from the pan and chop fine, reserve drippings
in the skillet
Sauté onions
and peppers in fat until tender, remove and cool
Melt 2 oz of
butter in the sauté pan and sauté the bread crumbs until golden
Combine the
butter, lemon juice, Worcestershire sauce, hot pepper sauce, bacon
and vegetables. Mix well
Steam the
clams until they open. Chop the cooked clams and add to the mixture.
Save the best 1/2 of the shells.
Divide the
mixture into each clam, sprinkle with bread crumbs
Store covered
and bake at 400° for 15-20 minutes
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
10 ounces
ground chicken
5 each
scallion -- minced
2 teaspoons
fresh ginger root -- grated
2 ounces water
chestnut -- minced
3 tablespoons
bamboo shoots -- minced
3 teaspoons
rice wine
1 teaspoon
salt
2 teaspoons
sugar
2 teaspoons
soy sauce
2 teaspoons
sesame oil
2 tablespoons
oyster sauce
2 tablespoons
cornstarch
30 each
won-ton wrappers -- round
8 cups water
1 teaspoon
salt
2 tablespoons
vegetable oil
Lime and
cilantro dipping sauce
In a bowl,
combine chicken, scallions, ginger, water chestnuts, bamboo shoots,
wine, salt, sugar, soy, sesame oil, oyster sauce and cornstarch. Wet
hand and mix well.
Place one
wrapper in a gow gee press and put 2 tsp of filling in center. Brush
edges with water and press to seal. Place on tray, cover with damp
towel and continue.
Place water, 1
tsp salt and vegetable oil in work. Bring to boil, add dumplings and
boil for 5 minutes. Drain and serve immediately with dipping sauce.
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- American - CA Entree, Pork
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 racks Pork
Ribs
1 C Coconut
Milk
1/2 C Fresh
Cilantro -- chopped
1/2 C Brown
Sugar
1/4 C Soy
Sauce
4 Cloves
Garlic -- minced
2 Tbsp Ginger
Root -- minced
2 Stalks Lemon
Grass -- chopped finely
1 Tsp Salt
This is a two
day recipe. We partially cook the ribs the marinate them overnight.
Preheat the
oven. Place the ribs on a rack in roasting pan or baking sheet tray.
Add enough water to cover the bottom of the pan and roast the ribs
over water for 20 minutes at 350°. Remove and cut each rack into 4
pieces of 3 ribs each. Place in bowl.
Mix all other
ingredients in processor until smooth
Pour over
ribs, refrigerate over night
Finish cooking
on the grill and baste with marinade
Recipe by:
Chris Koch
Serving Size :
20
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
10 each dried
shiitake mushroom
6 2/3 ounces
shrimp -- peeled and deveined, minced
13 1/3 ounces
ground chicken
5 7/8 each
scallions -- minced
7/8 teaspoon
salt
2 1/16
teaspoons sugar
2 1/16
tablespoons oyster sauce
2 1/16
teaspoons sesame oil
2 1/16
tablespoons cornstarch
20 each
won-ton wrappers
Ginger soy
dipping sauce
Place the
dried mushrooms in a bowl and cover with boiling water. Soak for at
least 30 minutes. With a knife, remove and discard the stems and
squeeze out any excess liquid from the caps. Mince the caps.
In a bowl,
combine the minced mushrooms, shrimp, chicken, scallions, salt,
sugar, oyster sauce, sesame oil and cornstarch. Wet your hands and
mix well.
Place the
won-ton wrappers on the work surface and cover with damp towel.
Working with
one wrapper at a time, place 2 tsp of filling in center. Gather the
edges around the filling to form basket and gently squeeze center to
expose the filling at the top. Tap the dumpling on work surface to
flatten bottom. Place on tray and cover with plastic wrap and
continue.
Add water to a
wok and bring to boil. Line a bamboo steamer with parchment. Arrange
dumpling in steamer, cover, place over boiling water and steam for
10 minutes.
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - CA Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 each English
Cucumber
1/4 cup
mayonnaise
1/4 cup cream
cheese -- softened
2 tablespoons
ketchup
2 teaspoons
sambel oelek -- or garlic chili sauce
1 teaspoon
Worcestershire sauce
12 ounces
jumbo lump crabmeat
1/2 cup red
bell pepper -- diced
1/4 cup fresh
chives -- minced
1 teaspoon
lemon zest
6 each cherry
tomato -- sliced
Use a
channeler or peeler to remove a few strips around each cucumber. Cut
the cucumbers into 3/4-1" slices. Use a melon baller to remove the
seeds to create a cup.
Mix together
all the other ingredients except the cherry tomato slices.
Fill each cup
with the crab mixture. Garnish with slices of cherry tomato.
Crab Stuffed Jalapeno Fritters
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - CA Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 Ea Jalapeno
-- sliced lengthwise,
4 Oz Crabmeat
-- cleaned well
1/2 Ea Red
Onion -- minced
1/2 Ea Green
Bell Pepper -- minced
2 Oz
Mayonnaise
3 Oz Flour
6 Oz Good Beer
4 ounces flour
for dredging
1/2 Ea Avocado
-- diced
4 Oz Red And
Green Fire Salsa
2 Tbsp
Mayonnaise
Clean the
jalapenos. Remove the stem and slice in 1/2 lengthwise. Remove the
seed and the pith. Place in pan, cover with water, bring to boil,
drain, repeat. Drain and dry.
Combine the
crabmeat, onion, bell peppers and mayo. Season with salt and pepper
Fill each
jalapeno 1/2 with the crab mix, compress
In a mixing
bowl, whisk the flour and beer, let stand for 30 minutes
Dredge the
filled jalapeno chilies in flour, dip in batter, deep fry until
brown
Mix avocado,
salsa and mayo into sauce, serve on side.
Cracked Green Olives With Herbs And Preserved Lemons
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Italian C -- Middleastern
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Lb brine
cured green olives
1/4 C cilantro
-- chopped
3 Tbsp mint --
chopped
1/2 Ea
preserved lemon peel -- julienned
3 Tbsp
preserved lemon juice
2 Tbsp olive
oil
2 Cloves
garlic -- minced
1/4 Tsp ground
coriander
1 pinch
crushed red pepper
Crack olives
open. Place in a bowl. Cover with cold water and soak 4 hours.
Drain the
olives well.
In a mixing
bowl, stir together all other ingredients, add the olives, stir to
coat.
Cover and
store in refrigerator
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 tablespoons
olive oil
2 tablespoons
butter
1/2 stalk
celery -- minced
1 each carrot
-- minced
1 each onion
-- minced
1/2 pound
chicken livers
4 tablespoons
dry white wine
2 tablespoons
capers
1 clove garlic
-- minced
3 each
anchovies -- chopped
2/3 loaf bread
In a sauté pan
or skillet, heat the oil and butter. Add the vegetables and sauté
until tender.
Add the livers
and cook through
Deglaze with
the wine and cook until almost all the liquid is evaporated,
transfer to a food process and run until smooth
Cut the bread
and brush with olive oil.
Bake in
preheated 400° oven until golden or grill the pieces of bread
Spread each
piece with liver mixture, drizzle with good olive oil.
Description:
"Tuscan
Chicken Liver Crostini"
Recipe by:
Chris Koch
Serving Size :
6
Categories :
1st Course C -- Italian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 pound dried
salt cod
2 cups milk
4 cloves
garlic -- crushed
1 each white
potato
1/2 cup heavy
cream
1/2 cup extra
virgin olive oil
salt and
pepper to taste
12 slices
ciabatta or other good country bread
Soak the salt
cod in large bowl of cold water in refrigerator for 3 days, changing
the water every 12 hours. Drain, pat dry, cut into 3-4" pieces.
In a heavy
pot, bring the milk and 1/2 of the garlic to boil, add the cod,
reduce to a simmer and cook for 35-40 minutes.
Steam the
potato for 35-40 minutes, remove and peel and mash
Remove the pot
of fish from the heat and let cool. Transfer the fish to a bowl, and
strain the milk to remove garlic. Coarsely flake the fish,
discarding any bones or skin.
In a small
pot, bring cream and remaining garlic to simmer for 10 minutes, mash
the garlic in the cream.
In large bowl,
combine the mashed potato, flaked fish, cream mixture and 1/2 of the
oil. Combine with spoon, mixture should be just moist enough to form
patties.
Form patties
and refrigerate, covered, for 20-30 minutes
Grill slices
of bread and keep warm.
Add oil to
sauté pan and cook patties for 2-3 minutes per side until golden
brown. Place patties on Crostini.
Description:
"Salt cod
cakes on grilled toast"
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Ea Baguette
1 cup extra
virgin olive oil
1 15 oz can
Black Olives
2 Tbsp Minced
Garlic
2 Tsp Capers
-- diced
4 each plum
tomato -- sliced
6 Oz
Mozzarella Cheese -- shredded
S/P
Slice bread
into 24 slices (croutes)
Brush on side
of each croute and pan fry until golden. Cool on rack
Slice enough
olives for 24 perfect rings
In a food
processor, add the remaining olives, garlic and capers. Use the
pulse to rough chop. Add enough oil to form thick paste
Peel the
tomatoes and slice 24 perfect rings. Place on paper towel, sprinkle
with salt, press another towel on top to remove excess moisture from
the tomatoes and let rest for 30 minutes..
Preheat oven
to 400°
Spread each
croute with the olive paste, top with a slice of tomato, sprinkle
with cheese and top with an olive slice
Bake at 400°
until cheese melts
Recipe by:
Chris Koch
Serving Size :
8
Categories :
Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 head green
leaf lettuce
1/4 bag
carrots
1/4 head
celery
1/4 pint
cherry tomato
1/4 head
broccoli
Wash and
prepare each vegetable into bite sized pieces.
Arrange washed
lettuce leaves on plate or in serving bowl. Arrange the vegetables
on the lettuce.
Serve with
favorite dip or spread.
Recipe by:
Chris Koch
Serving Size :
10
Categories : C
-- American - NW Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
8 ounces Cream
Cheese
1/2 cup
Mayonnaise
1 each
Cucumber -- peel, seed, chop
2 tablespoons
Scallion -- slice thin
1/2 tablespoon
Lemon Juice
3 tablespoons
Fresh Dill -- chopped
3 dashes Hot
Pepper Sauce
Beat cream
cheese until smooth, add remaining ingredients. Chill
Curried Cheese And Chutney Turnovers
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - NE Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 Oz Cream
Cheese
2 Oz Sharp
Cheddar -- grated
3 Oz Scallions
-- chopped
1 Tsp Curry
Powder
1 1/2
Tablespoons chutney -- mango preferred
2 Sheets Puff
Pastry
1 Ea Egg --
for wash
3 1/2
tablespoons chutney
Preheat oven
to 400°
Place the
cream cheese, sharp cheese, scallions, curry powder and chutney in
food process and run until smooth.
Place puff
pastry on work surface, cut into equal 24 equal squares
Place 1 tsp of
filling in the center of square, top with a tiny bit of chutney
Egg wash
edges, fold over diagonally, crimp the edges with a fork
Bake at 400°
for 10 minutes, brush with chutney, bake for 6 minutes more.
Curried Crab In Belgian Endive
Recipe by:
Chris Koch
Serving Size :
14
Categories : C
-- American - CA Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 fluid ounce
Mayonnaise
1 tablespoon
Celery -- minced
1 tablespoon
Onion -- minced
1/2 teaspoon
Curry Powder
4 ounces Lump
Crabmeat
2 heads
Belgian Endive
1 tablespoon
Cilantro -- minced
In a mixing
bowl, combine the mayo, celery, onion and curry powder. Mix well,
then fold in the crabmeat
Separate
endive into the best leaves, shred the remaining leaves
Spoon a
portion of the filling into each of the spears, top with a sprinkle
of shredded endive and then the minced cilantro
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Ea Baguette
-- sliced
1/4 cup Peanut
Oil
8 Oz Shrimp --
uncooked
1 Tbsp Curry
Powder
1/2 Ea Onion
-- minced
1/2 Ea Red
Bell Pepper -- minced
2 Oz Chutney
-- mango preferred
1 Tsp Soy
Sauce
3 Oz
Mayonnaise
2 Ea Tomato --
peel, seed and dice
Slice the
baguette into 1/2" rounds. Brush with oil, sprinkle with salt and
bake in 350° oven for about 12 minutes, or until golden brown
Clean shrimp
by removing the tail, legs and shell. Using a sharp paring knife,
slice down the back of each shrimp and remove the vein.
Heat the
peanut oil. Mix the shrimp with 1/2 of the curry. Cook until just
pink, remove
Add the onion,
bell pepper and remaining curry, stir to combine
Add the
chutney and soy. Cook for 1 minute then remove
Mince the
cooked shrimp, add to the vegetable mix
Spread thin
layer of mayo on each croute, bake off for 10 minutes at 375°
Spread or pipe
shrimp mix on croutes, garnish with diced tomato
Recipe by:
Chris Koch
Serving Size :
12
Categories :
Hors D' Oeuvres Sandwiches
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
24 each spring
roll wrappers
12 ounces
sliced deli ham
8 ounces slice
Swiss cheese
10 ounces
fresh spinach -- wilted in steamer or micro wave, squeeze dry
8 ounces
canned sliced mushrooms
8 ounces feta
cheese
12 ounces
sliced deli roast beef
8 ounces
shredded cheddar cheese
vegetable oil
for frying
For ham and
cheese, portion 3 oz meat, 2 ounce cheese
For vegetarian
portion, 2 oz of spinach, 2 oz mushroom and 2 oz cheese
For beef,
portion 3 oz meat, 2 ounce cheese
To make rolls,
you will need a small bowl of water and brush
Place two
wrappers on the work surface, place a portion of the ingredients in
the lower center.
Brush the
edges and fold the sides over. Roll up from the bottom and seal the
end
Deep fry at
350° for about two minutes turning to cook evenly
Deli Canapés With Cornichon Fan
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 Oz Butter --
softened
1 Tbsp Dijon
Mustard
1 Loaf Rye
Bread -- unsliced
10 Oz ham
slice -- sliced 1/4" thick
16 Ea
Cornichon -- halve, fan
1 Bunch
Watercress
1 Ea Plum
Tomatoes -- rose
Blend the
butter and mustard thoroughly.
Slice the
bread, coat with layer of butter mix. Place a layer of meat on the
buttered bread. Cut with knife or cutter
Place the
remaining butter mixture into a piping bag with star tip. Pipe small
rosette on top of each, garnish with cornichon fan.
Arrange the
watercress and tomato rose as focal point and arrange the canapé
accordingly
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- French Entree, Game
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 Tbsp salt
4 Cloves
garlic -- smashed
1 Ea shallot,
peeled and sliced
6 Sprigs thyme
1 Tbsp black
pepper -- coarsely crushed
4 Ea duck leg
quaters
4 Ea duck
wings
4 C duck fat
Sprinkle
bottom of baking dish with salt. Evenly scatter garlic, shallots,
thyme and pepper. Place duck skin side up, sprinkle with salt,
garlic, shallots, thyme and pepper again
Cover and
refrigerate 1 - 2 days.
Preheat oven
to 225°. Melt duck fat in heavy sauce pan large enough to hold all
the duck. Wash salt and seasoning off duck. Arrange duck in baking
dish, cover with duck fat. Cook 2-3 hours until meat comes easily
off bone.
Allow confit
to cool completely in the fat. This can be stored in refrigerator
for several weeks.
To make
rillettes. Shed meat, discard bones and skin.
Place meat in
processor, pulse, adding just enough duck fat to hold together.
Spoon into ramekins and cover with layer of fat.
Will keep for
several weeks.
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- Swiss Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
13 Oz Gruyere
Cheese
2 1/2 Tbsp
Flour
1 3/4 C Dry
White Wine
2 Cloves
Garlic -- pressed
1/4 C Bleu
Cheese
1/4 C Dijon
Mustard
Bring the wine
and garlic to a boil, reduce to simmer
Combine
gruyere and flour then add the cheese one handful at a time, whisk
until smooth
Add the bleu
cheese, whisk, add the mustard and whisk until smooth
Transfer to a
fondue pot
Serve with
chunks of bread and blanched vegetables
Recipe by:
Chris Koch
Serving Size :
5
Categories :
1st Course C -- American - Midwest/Plains
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Fresh Tomato
Sauce
vegetable oil
for frying
1 cup bread
crumbs
1/4 cup grated
parmesan cheese
1 tablespoon
paprika
3 each eggs --
beaten
3 tablespoons
milk
1 cup flour,
all purpose
1 9 oz package
frozen ravioli
Prepare the
sauce per recipe.
Heat the oil
in a large pot for deep frying. The best way to safely deep-fry is
to use an appliance designed to deep-fry. If you are using a simple
pot on the stove, be very careful. Begin by choosing a heavy gauge
pot and filling it no more than 1/4 full of good vegetable oil like
soybean or peanut. Heat oil to desired temperature. Many items being
deep-fried require only a depth of oil about one inch Use a deep
frying thermometer to monitor temperature. If you don't have a deep
frying thermometer available, use the following guidelines: heat oil
slowly; dip wooden spoon into oil -- if bubbles form around spoon,
the oil is at, or near, the proper frying temperature; adjust heat
to maintain strong bubble production around frying foods; smoking
oil is too hot -- remove from heat and let cool; Bread or batter
food to be fried and carefully lower into hot oil making sure the
oil does not boil over the sides of the pot.
Combine the
breadcrumbs, grated cheese and paprika in a resealable plastic bag.
Place the flour in a bowl and whisk the eggs and milk together in
another bow.
Dredge the
frozen ravioli in the flour, then into the eggs and then into the
bag of crumb mixture and coat completely. Place on rack over a tray
and repeat to coat all. Chill for 15 minutes.
Fry in batches
until golden - about 2-3 minutes per batch.
Recipe by:
Chris Koch
Serving Size :
35
Categories :
Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each
cantaloupe
1 each
honeydew melon
1 each
pineapple
1 quart
strawberries
1 pint vanilla
yogurt
A fresh fruit
tray is a welcomed site on any table. Each fruit should be carefully
cleaned, peeled and sliced
Chef's choice
of layout. Consider lining a plate or platter with fresh leaf greens
such as romaine or green leaf lettuce. Arrange the fruit on the
greens.
Fruit may be
sliced, balled or cut into chunks...neatly arranged or placed in a
bowl, combined and poured over greens.
Use a plain or
flavored yogurt for dipping
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 pounds
shrimp -- peeled and deveined and minced
8 ounces water
chestnut, canned -- minced
2 teaspoons
sugar
1 teaspoon
salt
4 teaspoons
cornstarch
4 cups panko
1 quart peanut
oil -- for frying
Quick sweet
and sour sauce
Begin by
cleaning the shrimp. Running down the back of the shrimp is the
digestive track known as the 'vein'. It is preferred that this vein
is removed. Begin by removing the shell. After the shell is removed,
with a very sharp paring knife, carefully make a shallow slice down
the length of the back to reveal the vein. Remove with the tip of
the knife or wash out with cold water.
Combine
shrimp, water chestnuts, sugar, salt and cornstarch in a food
processor or in a mortar and grind fine. Mix well, cover and
refrigerate for at least 30 minutes. Prepare the sweet and sour
sauce
Portion the
shrimp mixture into tablespoon portions and roll into balls. Roll
the balls in the panko to coat.
Bring the
peanut oil to 375°. The best way to safely deep-fry is to use an
appliance designed to deep-fry. If you are using a simple pot on the
stove, be very careful. Begin by choosing a heavy gauge pot and
filling it no more than 1/4 full of good vegetable oil like soybean
or peanut. Heat oil to desired temperature. Many items being
deep-fried require only a depth of oil about one inch Use a deep
frying thermometer to monitor temperature. If you don't have a deep
frying thermometer available, use the following guidelines: heat oil
slowly; dip wooden spoon into oil -- if bubbles form around spoon,
the oil is at, or near, the proper frying temperature; adjust heat
to maintain strong bubble production around frying foods; smoking
oil is too hot -- remove from heat and let cool; Bread or batter
food to be fried and carefully lower into hot oil making sure the
oil does not boil over the sides of the pot.
Fry the balls
for about 2 minutes, remove and drain.
Serve with
sweet and sour sauce
Yield: "24
each"
Recipe by:
Chris Koch
Serving Size :
5
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Cup Flour
1 Cup Water
4 Ounces
Butter
5 Each Egg
1 Cup Gruyere
Cheese -- shredded
Bring the
water and butter to a boil in a heavy sauce pan.
Just as soon
as the mixture comes to a boil, add the flour all at once and with a
wooden spoon, beat/stir the flour to form thick paste. Cook,
stirring constantly until crust begins to form on bottom of the pot
and dough begins to form a ball. This should only take a minute or
two
Move the dough
to a stand mixer with a paddle attachment. Mix on medium speed to
cool slightly. Begin to beat the eggs into the dough one at a time
to form smooth thick paste.
Work the
cheese into the dough and transfer the mixture to a pastry bag with
no tip or large round tip. You may also use a pair of spoons to
measure and transfe the mix to a baking sheet
Pipe half
dollar size rounds onto parchment. Place in 400° oven for 10
minutes, reduce to 350° for 10 minutes and 200° for 10 minutes
Description:
"cheesy puffs"
Yield: "20
each"
Grapes With Bleu Cheese And Walnuts
Recipe by:
Chris Koch
Serving Size :
10
Categories : C
-- American - NE Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
20 ounces
Walnuts
4 ounces Bleu
Cheese -- softened
4 ounces Cream
Cheese -- softened
30 each
Seedless Grapes
Toast the
walnuts, cool and chop finely. Toasting nuts adds a tremendous
amount of flavor. Toasting in a pan on the stove often ends with
scorched or burnt nuts. The best way to toast nuts is to place them
on a lipped baking sheet or shallow baking dish. Place them in a
pre-heated 350° oven and begin by toasting for 10 minutes. Increase
the length a few minutes at a time until the desired color is
achieved.
Mix the
cheeses together and chill slightly
Mold cheese
mix around grapes to coat completely. The thickness of the coat
should be about 1/4" thick.
Roll the
grapes in walnuts to coat completely, chill to firm completely
Yield: "30
each"
Grilled Bruschetta with wild mushrooms and mozzarella
Recipe by:
Chris Koch
Serving Size :
12
Categories : C
-- American - CA Hors D' Oeuvres
Sandwiches
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 fluid ounces
Olive Oil
3 tablespoons
Shallot -- minced
1/2 tablespoon
Garlic -- minced
1 1/2
tablespoons Sun-Dried Tomatoes, Oil-Packed -- minced
6 ounces Wild
Mushrooms
1/2 tablespoon
Parsley -- minced
3/4 tablespoon
Rosemary -- minced
1/2 pinch
Cayenne
1 fluid ounces
Balsamic Vinegar
1/2 each
baguette
5 ounces
Mozzarella Cheese -- fresh
1/4 bunch
Basil Leaves -- torn into small pieces
Place some of
the oil in a sauté pan and cook the shallots until tender but not
browned , add the garlic
Add the
tomatoes and cook for 3 minutes
Add the
mushrooms, cook until wilted
Add the
parsley, rosemary and cayenne. Stir, remove from the heat and stir
in the vinegar
Brush the
slices of bread with oil, grill to mark on one side
On the grilled
side, place a tablespoon of mushrooms, top with mozzarella. Preheat
eh broiler in the oven
Broil until
cheese melts, top with basil
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- American - CA Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 medium Egg
plants
1 clove Garlic
-- Minced
1 tablespoon
Tahini
1/2 tablespoon
Fresh lemon juice
1/2 tablespoon
Plain yogurt
2 ounces Goat
cheese
1 tablespoon
Fresh flat leaf parsley -- Chopped
Pierce the
eggplant in several places with a fork and grill over low heat for
20 to 30 minutes turning 1/4 turn every 5 - 6 minutes
Cut the egg
plant lengthwise and scoop out the flesh into a food processor
Add the
garlic, tahini, lemon juice and yogurt. Pulse to combine and season
with salt and pepper
Transfer the
dip to a serving bowl and chill for about one hour. Top with a goat
cheese, and sprinkle with the chopped parsley and serve
Grilled Prosciutto Wrapped Shrimp
Recipe by:
Chris Koch
Serving Size :
24
Categories :
Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
24 each shrimp
-- 16-20
8 tablespoons
extra virgin olive oil
4 tablespoons
shallots -- chopped
1 teaspoon
fresh ground black pepper
24 each fresh
basil leaves
12 slices
prosciutto -- each slice sliced into two strips
24 each
toothpicks
Peel and
devein shrimp leaving tail intact. Running down the back of the
shrimp is the digestive track known as the 'vein'. It is preferred
that this vein is removed. Begin by removing the shell. After the
shell is removed, with a very sharp paring knife, carefully make a
shallow slice down the length of the back to reveal the vein. Use
the tip of the knife to remove the vein and/or rinse under cold
running water.
Blend the oil,
shallots and pepper together, add the shrimp and marinate for 20
minutes. Skewer in metal skewers or soaked bamboo skewers.
Grill the
shrimp for about 2 minutes each side. Cool slightly, remove from
skewers; wrap each shrimp with a basil leaf and then with a slice of
prosciutto. Pin with toothpick
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- American - CA Entree, Vegetarian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each
Eggplant
1 each
Zucchini
1 each Yellow
Squash
1 each Red
Onion
1 each Red
Bell Pepper
1 each Green
Bell Pepper
1 each Yellow
Bell Pepper
Olive Oil as
much as needed
salt and
pepper -- to taste
extra virgin
olive oil -- to taste
2 tablespoons
fresh basil
Slice all the
vegetables 1/2" thick. Place in bowl, add enough olive oil to coat
completely, season with salt and pepper.
For a low fat
alternative, use a vegetable spray on each side. This will reduce
the flavor a lot, but will reduce the fat considerably
Grill over
high heat until just marked. The vegetables are very easily
overcooked
Arrange the
vegetables on a platter, garnish with torn basil and drizzle with
extra virgin olive oil for flavor
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- American - SW C -- Mexican
Dips Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each
jalapeno -- minced
4 tablespoons
onion -- chopped fine
2 tablespoons
cilantro -- chopped
1 cup tomato
-- seeded and diced
4 each avocado
-- clean and mashed
2 tablespoons
lime juice
Place 1/2 of
the jalapeno, onion and cilantro into the molcajete and mash with
the tejolotes until a fine paste forms
Add 1/4 of the
tomatoes and mash briefly
With a sharp
chef's knife, slice into the avocado until the edge hits the pit.
Rotate the avocado around the edge to halve the fruit. Twist the two
halves to separate. The pit will remain in one of the halves.
Sharply strike the pit with the edge of the knife and bury the edge
into the pit, twist and remove the pit. Squeeze the flesh from the
skin into the molcajete and mash with the tejolotes
Mix all and
serve immediately
If holding for
later, cover with plastic wrap, but press the wrap into the surface
so that the mix is not exposed to the air
Serve with
fresh fried corn tortilla or as a side dish
NOTES : The
molcajete {morter/bowl} and the tejolotes {aka manos or Pestal} are
standard fixtures in Mexican cuisine. A food processor or a bowl
with a fork can be used
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - Midwest/Plains Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 package
buttermilk biscuits
6 ounces cream
cheese
1/2 cup French
onion dip
1 tablespoon
milk
1/4 teaspoon
dry mustard
1/4 teaspoon
orange zest
1/2 cup baked
ham -- minced
1/4 teaspoon
paprika
In a mixer,
combine the cheese, dip, milk, mustard and zest. Stir in the ham
Preheat the
oven to 375°
Divide each
biscuit into third, roll into ball then flatten into a disk.
Place in small
muffin tins to form a shell.
Spoon a scant
tablespoon of the cheese/ham mixture into each. Sprinklw with
paprika
Bake for 12-17
minutes or until golden brown.
Yield: "24
each"
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Greek Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 tablespoon
fresh parsley -- minced
1 tablespoon
fresh basil -- minced
1 tablespoon
fresh oregano -- minced
1/2 tablespoon
garlic -- minced
1/2 small
yellow onion -- minced
4 ounces
chevre cheese
1/2 box phyllo
dough
1/2 cup extra
virgin olive oil
In a large
bowl, combine the herbs with the cheese, garlic and onion. Season
with salt and pepper
Place one
sheet of phyllo on the work surface, brush with olive oil. Place
another sheet of dough on top and brush with oil. Add a third sheet
to top and smooth with hand. With a pizza cutter or knife, cut the
stack in half lengthwise and each half into 6 strips. You now have
12 strips on the work surface
Spoon a tsp of
the filling about an inch from the bottom of each strip. Brush the
top of each slice with oil.
Quickly lift
the bottom left corner of one strip and fold up and to the right
edge of the slice. Lift the lower right corner and fold straight up.
Continue folding over and up to form a triangle. Arrange on baking
sheet and cover with clean kitchen towel. Repeat process until all
done.
Brush the
outside of each triangle with oil and bake for 5 minutes at 400°.
Turnover, brush with oil and bake for 5-7 minutes longer
NOTES : Each
box of phyllo contains 21 sheets and is very fragile. Do not drop
box. Buy frozen only and thaw overnight in refrigerator. Keep sheets
covered while working, ok to refreeze if wrapped air tight.
Recipe by:
Chris Koch
Serving Size :
24
Categories :
Hors D' Oeuvres Misc/snacks
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 quart heavy
cream
1 tablespoon
salt
Place the
cream from the refrigerator into the food processor
Press on and
let it run. After about 1 minute, the cream will be very thick with
stiff peaks (whipped cream)
Let run for 4
minutes. Add the salt if desired and let run for at least one more
minute. The fat will be 'broken' from the cream and will separate
and solidify
Line a
strainer with a triple layer of cheesecloth over a bowl. Transfer
the contents into the strainer, allowing the buttermilk to drain
into the bowl
Gather up all
the edges of the cloth and twist to squeeze the excess liquid from
the solids.
Store
refrigerated. Reserve the buttermilk for other uses.
Yield:
"24 ounces"
Recipe by:
Chris Koch
Serving Size :
5
Categories : C
-- American - NW Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
20 Ea Chicken
Wing -- whole
1 C Honey
1/2 C
Grapefruit Juice
1/4 C Soy
Sauce
1/4 C Lemon
Juice
1 Tbsp Garlic
-- minced
1 Tbsp
Cilantro -- chopped
Separate wings
into segments by first removing the tips { save in plastic bag for
stock} and separate the remaining segments by cutting through the
joint. Another options is to fully extend the wings. Carefully push
a bamboo skewer into the meat at the thick end up the length of the
wing along the bone.
Combine all
ingredients and blend well. Add the wings, coat well, and rest at
least 2 hrs
Preheat the
oven to 350°, line aboking pan with parchment paper or silicon mat
Spread the
wings on the sheet, drizzle with marinade
Bake for 35-40
minutes or until done, remove
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- American - CA Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
14 Oz
Artichoke Hearts
1/2 C
Mayonnaise
1/2 C Sour
Cream
1/3 C Parmesan
Cheese -- grated
2 Dashes Hot
Pepper Sauce
Rough chop the
artichoke hearts and place into mixing bowl with the mayo, sour
cream, cheese and hot sauce. Stir to combine.
Transfer to an
oven proof serving dish
Bake uncovered
at 350° for 30 minutes
Hot artichoke, tarragon and cheese dip
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- American - CA Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 Oz
Artichoke Hearts -- rough chop
4 Oz
Mayonnaise
4 Oz Sour
Cream
4 Oz Romano
Cheese -- grated
3 Tbsp
Tarragon -- minced
1 Ea Bagette
Slice In Croutes Or Box Crackers
Mix all
together, reserving 1/4 of cheese
Spoon into
oven-safe serving dish, sprinkle with cheese
Bake at 350°
for 30 minutes
Serve with
croutes or crackers
Recipe by:
Chris Koch
Serving Size :
10
Categories : C
-- Middleastern Dips
Entree,
Vegetarian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
30 ounces
cooked chickpeas
1/2 cup Tahini
3/4 cup Fresh
Lemon Juice
1 clove Garlic
-- chopped
1 teaspoon
Salt
1 tablespoon
Fresh Parsley -- minced
2 tablespoons
Olive Oil
1 package pita
Drain the
chickpeas and reserve the liquid
In a food
processor, purée together the chickpeas, tahini, lemon juice, garlic
and salt. Add a small amount of cooking liquid if necessary to
puree.
Fold in the
parsley and drizzle the olive oil over the surface
Serve with
toasted pita
Jalapeño Poppers with crab, corn and cheese
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- American - SW Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 each
jalapeno pepper
1 cup jumbo
lumb crab meat
1/2 cup corn
kernels
4 ounces cream
cheese
2 ounces
chevre cheese
2 each
scallions -- minced
1 tablespoon
fresh lime juice
salt to taste
1/4 cup
tortilla chip -- crushed
1/4 teaspoon
chili powder
Slice the
peppers lengthwise and remove the seeds and pith
In a mixing
bowl, combine the crab, corn, cheeses, limejuice and salt.
Stuff each
halve pepper with this mixture
In another
bowl combine the tortilla crumbs and the chili powder. Sprinkle each
popper to coat well
Preheat the
grill.
Place the
poppers between the grids to keep from rolling over stuffing side up
and grill for 10 minutes or until charred but still firm
Yield:
"24 each"
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup soy
sauce -- shoyru
1/2 cup sake
-- sub dry sherry
1/2 cup corn
syrup
1/4 cup water
2 tablespoons
fresh ginger root -- grated
3/4 pound
ground pork
3/4 pound
ground chicken
1/4 cup
scallions -- minced
2 tablespoons
fresh ginger root -- grated
1 teaspoon
sesame oil
1 each egg
white -- beaten
1/2 teaspoon
fresh ground black pepper
2 tablespoons
soybean oil
12 each 6"
bamboo skewers -- soaked overnight
Preheat oven
to 350°
Place the soy
sauce, sake, syrup, water and ginger root in a sauce pan and bring
to boil. Recue to simmer and cook for 15 minutes to reduce the
volume and thicken. Set aside
In a mixing
bowl, combine the pork, chicken, scallions, ginger root, sesame oil,
egg whites and pepper. Mix well and form into 1 oz balls
Grease a
baking sheet and arrange the balls on the tray. Bake for 15 minutes
or until firm enough to skewer
Preheat the
grill and skewer 2 balls on each bamboo skewer
Place on grill
for 2 minutes, remove and dip into soy mixture, return to grill for
2 minutes more then dip in sauce again { may also brush sauce onto
balls}
Transfer to
platter and drizzle with sauce
Yield: "24
each"
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Greek Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 tablespoons
butter
2 tablespoons
flour
1 cup milk --
minced
10 ounces
lobster meat -- chopped small
1 tablespoon
tarragon -- minced
1/2 box phyllo
dough
1/2 teaspoon
salt
1/4 teaspoon
fresh ground black pepper
In small sauce
pan, melt butter and stir in the flour. Cook, stirring for one
minute. Whisk in the milk slowly and continue whisking gently to
create a thick sauce.
Stir in the
chopped lobster meat and tarragon. Stir to blend, season, remove and
cool mixture
Place one
sheet of phyllo on the work surface, brush with melted clarified
butter. Place a sheet on dough on top and brush with butter. Add a
third sheet to top and smooth with hand. With a pizza cutter or
knife, cut the stack in half lengthwise and each half into 6 strips.
You now have 12 strips on the work surface
Spoon a tsp of
the filling about an inch from the bottom of each strip. Brush the
top of each slice with butter.
Quickly lift
the bottom left corner of one strip and fold up and to the right
edge of the slice. Lift the lower right corner and fold straight up.
Continue folding over and up to form a triangle. Arrange on baking
sheet and cover with clean kitchen towel. Repeat process when
necessary.
Brush the
outside with butter and bake for 5 minutes at 400°. Turn over, brush
with butter and bake for 5-7 minutes longer
NOTES : Each
box of phyllo contains 21 sheets and is very fragile. Do not drop
box. Buy frozen only and thaw overnight in refrigerator. Keep sheets
covered while working, ok to refreeze if wrapped air tight.
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- American - CA Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
16 Oz Mixed
Olives In Brine
8 Cloves
Garlic
4 Sprigs
Rosemary
2 cups Olive
Oil
Rinse the
olives and place in a large jar
Place the
garlic and rosemary in jar and cover with oil
Place cover on
jar, rest for two weeks. When olive are eaten, use the flavored oil
for cooking
Marinated Tuna and white bean salad in tomatoes
Recipe by:
Chris Koch
Serving Size :
4
Categories :
1st Course C -- Italian
Entree,
Aquatic Hors D' Oeuvres
Salads
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
28 ounces
cannellini beans -- drained and rinsed
12 ounces
canned tuna
1/2 cup red
onion -- minced
1/4 cup fresh
flat leaf parsley -- minced
1/4 cup red
wine vinegar
2 ounces extra
virgin olive oil
1 teaspoon
pimenton -- sub paprika
salt and
pepper -- to taste
4 each
tomatoes -- either plum or medium slicing
2 each eggs,
hard-boiled -- diced
In a large
bowl, fold together the beans, tuna, red onion.
In a small
bowl, whisk together the vinegar, oil, pimenton and salt and pepper.
Pour over the bean mix and gently combine to coat.
Remove the
tops from each of the tomatoes. Using a spoon, remove the seeds and
core of each tomato.
Fill the
tomatoes with the salad, sprinkle each with minced/diced eggs
Yield:
"8 each"
Recipe by:
Chris Koch
Serving Size :
4
Categories :
1st Course C -- Greek
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup Hummus
Bi Tahini
For Cucumber
tzatziki
1/2 cup
cucumbers -- peeled, seeded, chopped
1/4 cup fresh
mint leaves -- chopped
3 tablespoons
yogurt
1/2 cup cherry
tomato -- quartered
1 tablespoon
extra virgin olive oil
salt and
pepper to taste
1/2 cup feta
cheese
1 tablespoon
extra virgin olive oil
1/2 tablespoon
fresh oregano -- minced
fresh ground
black pepper
1/4 cup
kalamata olive -- pitted and chopped
1/4 cup green
olives -- pitted and chopped
1 tablespoon
extra virgin olive oil
4 each pita
bread
4 tablespoons
extra virgin olive oil
salt to taste
Prepare the
humus and transfer to serving bowl
For the
tzatziki mix together the cucumbers, mint and yogurt, transfer to
serving bowl
For tomatoes,
mix quartered cherry tomatoes with salt, pepper and oil, transfer to
bowl
For the feta,
cube the cheese, mix with oil, pepper and oregano, transfer to
serving bowl
For olives,
mix the olives and oil
Preheat the
oven to 400°. Brush the pita with oil and sprinkle with salt. Cut
each pita into 6-8 wedges and transfer to baking sheet. Bake for 10
minutes or until toasted brown.
Mousseline De Les Crevette Et Homard
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
16 Oz Shrimp
-- cleaned
2 Oz Cognac --
or scotch
4 Tbsp Butter
-- softened
2 Ea Egg White
2 cups Heavy
Cream
8 Oz Lobster
Meat
1/2 Tsp kosher
salt
1 Pinch
Cayenne
2 Pinches
Nutmeg
1 C Flour
1 C Clarified
Butter
Place the food
processor bowl and blade in freezer. Prepare large bowl with an ice
bath and an empty steel bowl resting in bath. The colder the
ingredients are kept, the more cream it will hold and lighter the
finished product.
Shell and
devein shrimp. Running down the back of the shrimp is the digestive
track known as the 'vein'. It is preferred that this vein is
removed. Begin by removing the shell. After the shell is removed,
with a very sharp paring knife, carefully make a shallow slice down
the length of the back to reveal the vein. Use the tip of the knife
to remove the vein and/or rinse under cold running water.
Remove the
processor bowl and blade from the freezer, purée shrimp until
smooth, press through strainer and return to the processor bowl
Add the
cognac, butter and one egg white at a time. Pulse 10 times after
each white is added
Transfer the
mixture to bowl in the ice bath and working as cold as possible,
whisk in heavy cream a little at a time. Try to work in all, the
colder the mix, the more cream you can mix into.
Dice lobster,
fold into the shrimp mix
Form
quenelles. Quenelles are egg shaped dumplings made using two spoons
of the same size. Hold the spoons by their handle in each hand.
Begin by scooping a heaping spoonful of the mixture in one of the
spoons. Invert the second spoon over the first spoon. Transfer the
mixture from the first spoon to the second by scooping the mixture
with the second spoon from the first. Repeat this action three or
four time until the mass resembles an egg or three side dumpling.
Dredge in
flour and sauté in clarified butter until browned on all sides, or
poach in shellfish stock without dredging in flour
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
24 each wonton
wrappers
2 tablespoons
butter -- melted
4 tablespoons
plum or hoisin sauce
1 cup pork
loin -- diced
5 tablespoons
soy sauce
3 tablespoons
chicken stock
1 tablespoon
sugar
1 tablespoon
sesame oil
2 teaspoons
corn starch
2 teaspoons
vegetable oil
3/4 cup
shredded carrot
3/4 cup red
bell pepper -- julienned
3/4 cup
scallion -- sliced
sesame seeds
and scallions for garnish
Preheat the
oven to 400° Brush both sides of each wrapper and push into
mini-muffin cups. Bake for 6-8 minutes.
Remove from
oven and brush the inside with some of the plum or hoisin sauce
Mix the pork
with the remaining sauce, 1 tablespoon of soy sauce.
In another
small bowl, whisk 4 tablespoons of soy sauce with the stock, sugar,
sesame oil and corn starch. Set aside
Heat a
skillet, add the pork and cook for 3 minutes. Add the carrots and
peppers, Cook for 3 minutes then stir in the scallions.
Fill the cups
with the pork/vegetable mixture and sprinkle with sesame seeds and
scallions
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- American - mid Atlantic Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
18 large
stuffing mushroom
1/3 cup olive
oil
3/8 each white
onions -- minced
1 pound crab
meat -- cleaned
1 1/16
tablespoons parsley -- minced
1/4 cup bread
crumbs
salt and
pepper
Remove the
stems from the mushrooms. Chop the stems in food processor
Heat the oil
in a sauté pan and cook the mushroom stems until all of the liquid
is evaporated
Add the onion
and cook 2 minutes. Add the parsley and salt and pepper to taste.
Remove from heat and transfer to a large mixing bowl.
Fold in bread
crumbs and crab meat
Wipe the pan
clean, heat over high heat and coat the bottom with oil. Place the
mushroom caps in the pan and brown the tops, remove the pan from the
heat.
Divide the
mixture and fill the mushroom caps with the filling
Bake at 400°
for 10-12 minutes
Mushrooms stuffed with spinach
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 large
mushrooms for stuffing
1 fluid ounce
olive oil
2 tablespoons
onion -- diced
2 ounces
spinach
3/4 ounce
cherve
salt and
pepper
1/2 tablespoon
Worcestershire sauce
1/4 teaspoon
hot pepper sauce
1/2 cup bread
crumbs
1 egg
3 tablespoons
extra virgin olive oil
1 teaspoon
balsamic vinegar
12 ounces
spring mix
Preheat oven
to 375° Remove the stems from the caps. Trim the bottom of each
mushroom to create flat bottom
Place the
stems in a food processor, pulse to chop fine
Heat the olive
oil. Place the caps into the pan and brown the flat bottoms for 2
minutes. Remove the caps and place on lightly greased sheet tray.
Add the chopped stems to the pan and sauté the chopped stems until
dry. Add the onions, cook for 3 minutes, stirring
Wash, dry and
rough chop the spinach, add to the mushroom mixture. Blend in the
chèvre.
Add the
Worcestershire, hot pepper sauce and season. Transfer to a large
bowl
Add the bread
crumbs, stir to combine. Whisk the egg and combine with the stuffing
ingredients and mix well
Divide the
mixture and spoon the filling into each cap and sprinkle with cheese
Bake for 10-15
minutes
Whisk oil and
vinegar, dress greens. Place portion of greens in center of plate,
arrange 3 mushrooms around the greens per serving.
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Asian Entree, Aquatic
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Zushi (Sushi
Rice)
4 sheet nori
4 ounces water
1 tablespoon
wasabi
4 each
scallions
Cook rice as
directed
Cut salmon
into strips
Place nori on
mat shiny side down
Spread about
1/2 to 3/4 cup cooked rice onto nori from bottom up, leaving 2" of
nori at top without rice.
Spread 1/4
tablespoon wasabi along bottom of rice, place strips of salmon at
bottom. Place one green 'stem' of scallion next to salmon, and roll
up.
Brush top with
water and roll to seal.
Description:
"Salmon Roll"
New Potatoes Stuffed With Smoked Salmon And Horseradish
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - NE Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 Ea Red
Bliss Potatoes, Baby
1 Tbsp Olive
Oil
4 Oz Smoked
Salmon
2 Tbsp Sour
Cream
1 Tbsp Onion
-- minced
1 Tbsp Capers
-- minced
1/2 Tbsp
Horseradish
Trim opposite
ends of potatoes to create flat ends and then halve at equator
Scoop out the
middle of each half with a small melon baller, saving the potato
balls in water for another use
Place a
steamer over boiling water
Place the
potato halves in the steamer for 5 minutes, or until tender
Mix 3/4 of
salmon, all of the sour cream, onion, horseradish and 1/2 of the
capers in a bowl until well blended
Pipe this mix
into each half of the potatoes
Cut the
remaining salmon into very fine strips
Top each
potato with strips of the salmon and minced capers
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 pound sushi
quality fish, tuna, flounder, seabass, salmon
1 ounce wasabi
powder
2 pounds
cooked zushi rice
2 ounces
pickled ginger
1 cup shoyu
Trim the fish
of all skin and remove any bones. Slice into 24 pieces approximately
2 inches long, 1 inch wide
Mix the wasabi
powder with enough water to form a very thick paste
Dip your hands
in water and then form about 1 1/2 oz portion of rice into a finger
shaped mound
Rub a small
amount of wasabi on one side of a slice of the fish
Press the
fish, wasabi side down into the rice and serve with ginger and shoyu
Yield: "24
pieces"
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
8 Oz Soba
Noodles -- cooked
3 Sheet Nori
1 Jar Peanut
Butter
1 Jar Dill
Pickles
1 Pkg Pickled
Ginger
Form bundles
of noodles, tie off ends. Boil for 6 minutes, drain and rinse, drain
Lay a sheet of
nori on matt, spread a tablespoon or so of peanut butter on the nori
along the edge closest to you, place noodles and pickles on nori
Roll up, seal
the end with water
Recipe by:
Chris Koch
Serving Size :
60
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each chicken
breast
2 pounds
meatloaf mix
60 each pitted
green olives
1 each lemon,
juiced
3 ounces
romano cheese -- grated
1/4 teaspoon
freshly ground black pepper
4 cups bread
crumbs
6 each eggs --
beaten well
Olive oil for
frying
Poach the
chicken in water, reserve broth
Place the
chicken in a food process and grind finely, add to the meatloaf mix,
add the cheese, lemon juice and combine well.
Slit the
olives on one side and stuff with mixture, then cover the olives
with about 1/2 Tbl of the mix
Roll the
olives in bread crumbs, then dip in egg, then roll in crumbs.
Moisten hands and roll like meat balls.
Prepare deep
fryer with at least 1" of oil.
Fry for about
1 1/2 minutes until golden. The best way to safely deep-fry is to
use an appliance designed to deep-fry. If you are using a simple pot
on the stove, be very careful. Begin by choosing a heavy gauge pot
and filling it no more than 1/4 full of good vegetable oil like
soybean or peanut. Heat oil to desired temperature. Many items being
deep-fried require only a depth of oil about one inch Use a deep
frying thermometer to monitor temperature. If you don't have a deep
frying thermometer available, use the following guidelines: heat oil
slowly; dip wooden spoon into oil -- if bubbles form around spoon,
the oil is at, or near, the proper frying temperature; adjust heat
to maintain strong bubble production around frying foods; smoking
oil is too hot -- remove from heat and let cool; Bread or batter
food to be fried and carefully lower into hot oil making sure the
oil does not boil over the sides of the pot.
Recipe by:
Chris Koch
Serving Size :
10
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 Sheets
Phyllo Dough
1/2 C
clarified butter -- melted
3/4 C Pesto
16 Oz Gruyere
Cheese
6 Tbsp
Parmesan Cheese -- grated
Layer the
phyllo with butter. Place a sheet on the work surface, brush with
butter, repeat with all sheets
Spread pesto
within 1 inch of all sides. Cover with cheese, fold in the sides
then roll up. Brush the end with butter to seal then brush the whole
with butter
Bake at 350°
for 25 minutes, cool slightly, slice.
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - mid Atlantic Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 ounces
pecans
24 ounces
cream cheese
1 jar dried
beef -- Chopped fine
1 tablespoon
seasoning salt -- accent
1 tablespoon
Worcestershire sauce
1 bunch
scallions -- chopped
Place the
pecans in the food processor and pulse to grind small, transfer to a
bowl
In a food
processor, add cream cheese, let run until loosened.
Add all other
ingredients except pecans and pulse to combine.
Form into ball
or log and roll in pecans to coat. Chill until firm.
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - mid Atlantic Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
24 large
mushrooms
6 tablespoons
butter
8 ounces
Philly cream cheese
4 ounces blue
cheese
2 tablespoons
yellow onions -- minced
Remove the
stems from the mushrooms and chop fine.
Melt the
butter in a large skillet and cook the top of the mushroom caps for
3 minutes until lightly browned. Cook in batches if necessary and
remove to baking dish.
In the same
pan sauté the chopped stems and onions until limp, about 3 minutes.
Remove from the heat and combine with cheese and mix together well.
Divide the
filling into equal portions so you don't end up over or under
filling each cap, and then preheat the broiler
Fill each of
the caps with the mixture and broil until browned, about 3 minutes.
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- American - SW Dips
Hors D'
Oeuvres Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 each plum
tomatoes -- Seeded and diced
3/4 cup white
onion -- chopped
3/4 each
jalapeno -- seeded and minced
3/8 cup fresh
cilantro -- minced
1 1/2
tablespoons fresh lime juice
salt to taste
Combine the
tomatoes, onions, jalapeno cilantro and lime juice in a large bowl.
Season with salt and let rest 1 hour
Recipe by:
Chris Koch
Serving Size :
16
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 cup extra
virgin olive oil
8 C Onions --
sliced very thin
8 Ea Anchovy
fillets
6 Ea Black
Olives
1 Loaf good
country style bread
Sauté onions
in some of the oil until deep brown, season
Slice each
anchovy fillet into 3 strips lengthwise. Cut each strip in 1/2
making 48 pieces total
Slice olives
in 24 perfect slices
Slice bread
into pieces 1" x 3" x 1/4". heat some of the oil in a sauté pan a
toast each piece of bread on one side only
Spread onion
mix onto non-toasted side of the bread, place 2 pieces of anchovy in
an "X" on each piece of bread and bake at 400° for 3-5 minutes,
garnish with olive ring.
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Asian Condiments
Dips Hors D'
Oeuvres
Sauces
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 Cup water
1 Cup plum
jelly
2 Tablespoons
catsup
2 Tablespoons
vinegar
Bring
ingredients to a boil. If not thick enough, thicken slightly with a
teaspoon of cornstarch mixed with cold water. Serve hot.
Poireaux grillés et ail étuvé sur pain grillé
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- French Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 small leeks
-- whites and pale green parts only
5 ounces extra
virgin olive oil
2 heads garlic
-- cloves separated and peeled
1 loaf country
bread -- sliced
6 each anchovy
fillets -- sliced into long strips
fresh ground
black pepper
Place 2 qts of
water in pot, add some salt and bring to boil.
Cut leeks
almost in half lengthwise leaving root end intact, wash each to
remove grit. Add leeks to boiling water and cook for 6-8 minutes or
until soft. Drain and transfer to plate and drizzle with oil, season
with salt and pepper.
Preheat grill.
Place garlic
cloves in small pot and cover with water. Bring to a simmer and cook
for 5 minutes. Drain, repeat, cooking garlic until soft. Place
garlic in mortar and grind to coarse paste. Stir in 1 tablespoon of
oil and set aside.
Grill the
leeks, turning once for 2-3 minutes.
Brush slices
of bread with oil and grill until toasted. Cut each slice into 1/3s
Spread toasts
with garlic paste. Portion the leeks on top each toast. Garnish with
anchovies and drizzle with oil
Description:
"Grilled leeks
and stewed garlic on toast"
Recipe by:
Chris Koch
Serving Size :
40
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 cups water
8 each dried
shiitake mushroom
12 ounces
water chestnuts
8 ounces pork
butt -- ground
2 tablespoons
fresh cilantro
1 cup scallion
-- minced
1 tablespoon
shao hsing rice wine
1 tablespoon
soy sauce
1 1/2
teaspoons sesame oil
2 teaspoons
sugar
1/4 teaspoon
salt
1/4 teaspoon
white pepper
1/2 cup
cornstarch
2 each egg
white -- beaten
40 each
won-ton wrapper -- 3" round
8 leaves napa
cabbage
Bring the
water to a boil and add the dried mushrooms. Remove from the heat
and rehydrate the mushrooms for 30 minutes. Remove the stems and
mince the caps
Mince the
water chestnut and combine with the pork, mushrooms, cilantro and
scallions; mix well
Add the wine,
soy, sesame oil, sugar, salt and pepper, mix well
Add the
cornstarch, mix, add the egg whites, mix - should have about 3 cups
Form a circle
touching the tip of the index finger to the thumb of the left hand.
Place the wrapper over the circle and press the center down into the
hole to form a pocket.
Place about 2
tsp of filling into the pocket. Moisten the edges of the wonton
wrapper and press together pressing to remove excess air pockets -
forming a purse
Line a bamboo
steamer with cabbage leaves, place dumpling on leaves in single
layer -- steam for about 10-12 minutes.
Pork Satay with peanut dipping sauce
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Peanut dipping
Sauce
2 pounds pork
loin -- cut into strips about 1 ounce each
6 tablespoons
oil
salt and white
pepper
32 skewers
Prepare the
sauce and set aside
Season the
pork slices with salt and pepper. Tread onto the skewers. Bake in
400° oven about 10 minutes, or grill until done
Arrange the
skewers on plate or platter and drizzle with sauce.
Yield:
"32 skewers"
Recipe by:
Chris Koch
Serving Size :
7
Categories :
1st Course C -- Asian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 1/2 cups
napa cabbage -- shredded very finely
1 teaspoon
salt
8 ounces
ground chicken
1/4 cup
chicken stock
1 tablespoon
soy sauce
1 tablespoon
cornstarch
1 each
scallion -- minced
2 teaspoons
fresh ginger root -- grated
1/2 teaspoon
white pepper
30 each gyoza
wrappers
3 tablespoons
peanut oil
2/3 cup water
Dipping sauce
3 tablespoons
soy sauce
2 tablespoons
seasoned rice vinegar
2 tablespoons
chili paste
1 each
scallion -- minced
2 teaspoons
chili oil
2 teaspoons
fresh cilantro -- minced
1 teaspoon
fresh ginger root -- grated
Sprinkle
cabbage with salt, mix well and let sit for 30 minutes. Squeeze out
excess liquid
Combine all
sauce ingredients at the bottom of the list in bowl and whisk. Set
aside until needed
In a large
mixing bowl, combine ground chicken, stock, soy, cornstarch,
scallions, ginger and pepper, mix well. Mix in drained cabbage.
Place wrapper
on work surface and spoon in a teaspoon of filling into center. Wet
the inside edges and fold over, sealing the edges. You can also use
gee-gow press.
Heat oil in
large sauté pan, place some of the pot stickers seam side up in hot
pan and brown bottoms for about 4 minutes. Remove and brown any
remaining.
Return pot
stickers to pan, add the water, cover and cook for 5-6 minutes or
until water is evaporated. Remove and serve with dipping sauce
Yield:
"30 each"
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- United Kingdom Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 Lb beef
chuck roast
1/2 Tsp Nutmeg
3/4 Tsp Salt
1 1/2 Tsp
Allspice
10 Oz Beef
Stock
Place beef in
pressure cooker, add beef stock and 1/2 c water. Bring to pressure
and cook for 25 minutes. Remove and cool, reserving juices. Cut the
beef into chunks about 1" square
Place the meat
in a food processor with spices. Run and add stock to form smooth
puree.
Smooth into
ramekins or pipe on croutes
Yield:
"48 1 ounce
servings"
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- United Kingdom Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
16 ounces
Shrimp
2 cups Water
4 tablespoons
Butter
4 tablespoons
Shallot -- minced
4 fluid ounces
White Wine
4 ounces Cream
Cheese
2 tablespoons
Fresh Tarragon
2/3 teaspoon
Lemon Zest
2 pinches
Nutmeg
Clean the
shrimp. Running down the back of the shrimp is the digestive track
known as the 'vein'. It is preferred that this vein is removed.
Begin by removing the shell. After the shell is removed, with a very
sharp paring knife, carefully make a shallow slice down the length
of the back to reveal the vein. Use the tip of the knife to remove
the vein and/or rinse under cold running water.
Save the
shells and chop the shrimp. Bring the water to a boil, add the
shrimp and remove from the heat. Let sit for 5 minutes, strain the
shrimp out, set aside and reserve the liquid
Heat the
butter in the pan, add the shallots; stir to coat with butter then
add the shells. Add the wine, boil and reduce by 1/2 volume
Add the
cooking liquid, then reduce by 1/2 volume
Strain the
mix, return to the pan and reduce to 1/4 volume, stain into the food
processor bowl
In a food
processor with the reduction, purée the shrimp, cream cheese,
tarragon, zest and nutmeg until smooth
Transfer into
ramekins and chill overnight.
Profiteroles With Curried Chicken
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Pâte à choux
16 Oz Chicken
Stock
2 Tsp Curry
Powder
20 Oz Chicken
Meat, Cooked -- minced
4 Oz
Mayonnaise
1 Tbsp Chutney
2 Tbsp Fresh
Cilantro leaves -- minced
4 Oz Celery --
brunoise
Pipe pâte au
chou to create 1" puffs, egg wash, bake at 400° for 10 minutes,
reduce to 350° for 10 minutes, reduce to 325° for 10 minutes
Add curry to
stock in a sauce pan and bring to a boil; reduce to 2 tablespoons
Blend together
the reduction, chicken, mayonnaise, chutney, cilantro and celery
Remove top 1/3
of puffs, spoon in filling, replace tops
Prosciutto Wrapped Papayas With Lime Tequila Splash
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 Oz
Prosciutto -- slice thin lengthwise into strips
1 Ea Papaya --
peeled, seeded, cut into 24 pieces
1 Tsp Lime
Zest
1 1/2 Tbsp
Lime Juice
1 Tbsp Tequila
24 Sprigs Mint
Wrap each
piece of papaya with prosciutto, secure with toothpick, place in
bowl
In a separate
bowl, whisk the zest, lime juice and tequila.
Pour over
wraps, rest for 30 minutes
Garnish with
mint sprigs
Prosciutto
Wrapped Shrimp Scampi
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Lb Shrimp,
21-25 -- cleaned
4 Oz White
Wine
3 Oz Olive Oil
1 Tbsp Garlic
-- minced
1/4 Tsp
Crushed Red Pepper
2 Oz
Prosciutto
2 Tbsp Parsley
-- minced
1 Ea Lemon --
wedges
Running down
the back of the shrimp is the digestive track known as the 'vein'.
It is preferred that this vein is removed. Begin by removing the
shell. After the shell is removed, with a very sharp paring knife,
carefully make a shallow slice down the length of the back to reveal
the vein. Use the tip of the knife to remove the vein and/or rinse
under cold running water.
Combine the
cleaned shrimp, wine, oil, garlic, and pepper in bowl. Rest for 1
hour
Drain the
shrimp reserving the marinade
Wrap each
shrimp with a piece of prosciutto, place in oven proof dish or
portions into individual gratin dishes
Sprinkle the
wrapped shrimp with the reserved marinade, place under broiler for
5-6 minutes
Garnish with
parsley and lemon wedges
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- Misc Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 C olive
oil
1 Ea onion --
chopped
2 Cloves
garlic -- sliced thin
12 Oz roasted
red peppers
1/2 C walnuts
-- toasted
1/3 C basil,
fresh -- packed
1 Slice bread
-- chopped
2 Tbsp lemon
juice
1 pkg pita
bread -- toasted wedges
Heat the oil
in a sauté pan and cook the onion and garlic until tender.
Place all
except pita in processor blend until smooth. season
Cut pita into
wedges and toast if desired
Rice Paper Rolls With Shrimp And Vegetables
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- American - CA Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Tbsp Sesame
Seeds
2 Tbsp Soy
Sauce
3 Tsp Dijon
Mustard
1/4 Tsp Sesame
Oil
2 Tbsp Honey
1 Dash Hot
pepper sauce
4 Oz Jicama --
julienned
1 Tbsp Lime
Juice
8 Oz Shrimp --
21-25 count
6 Ea Rice
Paper Wraps, 8-9"
1 Ea Avocado
2 Oz Cilantro
1 Head Bibb
Lettuce -- chiffonade
Place the
seeds in a sauté pan and toast seeds. Keep them moving by shaking
the pan
In bowl,
combine soy, mustard, honey, sesame oil and hot sauce
In separate
bowl, combine jicama and lime juice
Cook the
shrimp in the shell. Bring 4 cup of water to boil, add the shrimp,
remove from the heat and let poach for 3 minutes. Running down the
back of the shrimp is the digestive track known as the 'vein'. It is
preferred that this vein is removed. Begin by removing the shell.
After the shell is removed, with a very sharp paring knife,
carefully make a shallow slice down the length of the back to reveal
the vein. Use the tip of the knife to remove the vein and/or rinse
under cold running water.
Dip a wrapper
in a bowl of warm water until begins to be pliable and white. Place
wrapper in work surface.
Place slices
of shrimp on lower third of wrapper. Brush with soy mustard. Top
with seeds, avocado slice
Top with a few
pieces of jicama, and cilantro.
Roll over,
tuck in sides, roll
Cut in
quarters, brush cuts with soy mustard, sprinkle with seeds
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- Misc Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 Heads Garlic
1 C Olive Oil
salt and
pepper to taste
Cut just the
top from each head of garlic exposing the cloves. Place in an oven
safe dish cut side up and add 1 oz of water for each head used.
Drizzle the tops of each head with oil. Cover with lid or foil and
bake at 400° until garlic is soft - about 40 minutes.
Squeeze out
pulp and process with juices and oil to bring to dipping
consistency. Season
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- American - SW Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 Each serrano
peppers
2 Cloves
garlic -- whole
1 Pound
tomatillos -- husked, roasted
1 Small onion
-- chopped
1/3 Cup
cilantro -- chopped
1/3 Cup water
3/4 Teaspoon
salt
3/4 Teaspoon
sugar
In a small
cast iron skillet, add the chilies and garlic. Cook - turning -
until the skin on the chilies is blistered
Remove and
peel the garlic, add to a food processor with the tomatillo and
pulse
Place in a
mixing bowl, add the onions, cilantro, water, salt, sugar. Stir to
combine.
Let stand for
1 hour before serving
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 Oz Parmesan
Cheese -- grated
3 Oz White
Cheddar Cheese -- grated
4 Tsp Dried
Rosemary
1 Sheet Puff
Pastry
Line sheet pan
with parchment or silpat
Grind the
cheeses and rosemary in a food processor
Roll pastry
out to 1/2 the original thickness {about 1/8" thick}. Sprinkle
one-half of the sheet with the cheese mix.
Fold the plain
side over and roll out to approximately 11" x 18"
Cut into 1/2"
strips. Twist each strip and transfer to the baking sheet. Press the
ends onto pan to maintain twists. Bake at 425° for 15 minutes.
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Lb Chicken
Livers -- 24 pieces needed
1/4 C Peanut
Oil
1/4 C Soy
Sauce
1/4 C Sherry
1 Tbsp Ginger
Root -- minced
1/2 Tsp Sugar
1/2 Tbsp
Sesame Oil
12 Slices
Bacon
3 Tablespoons
vegetable oil -- peanut preferred
12 Ea Water
chestnuts -- halved
1 Ea Plum
Tomatoes -- rose
1 Bunch
Watercress
Trim livers
and separate in half. Dry well
Mix the soy
sauce, sherry, ginger, sugar and sesame oil. Add the livers,
marinate as long as 24 hours.
Blanch the
bacon for about 30 seconds in simmering water. Remove and pat dry.
Cut each slice in pieces long enough to wrap each liver.
Heat vegetable
oil in pan and sauté livers to brown outside, rare inside. Remove
and cool to can handle.
Make slice in
liver, insert 1/2 of water chestnut, wrap with bacon, pin with
toothpick.
Broil or bake
in 400° oven, turning once until browned.
Yield:
"24 each"
Rye Crostini Topped With Artichoke Purée And Filet Of Beef
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - CA Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
7 ounces
Artichoke Hearts -- drained
1 1/2
tablespoons Mayonnaise
1/2 tablespoon
Lemon Juice
1 1/2
tablespoons Parmesan Cheese -- grated
1 teaspoon
Tarragon -- chopped
1/2 teaspoon
Lemon Zest
1/4 tablespoon
Garlic -- minced
1/8 teaspoon
Nutmeg
1/2 pinch
Cayenne
1 teaspoon
Olive Oil
8 ounces
Tenderloin, Beef
24 each Slices
Rye Cocktail Bread
1 bunch
Arugula
2 ounces
Parmesan Cheese -- shaved
Purée
artichokes in processor until almost smooth. Add mayo, lemon, grated
cheese, tarragon, zest, garlic, nutmeg and cayenne. Process until
well blended. Season and chill
Grill or roast
the beef filet to rare. Slice into small pieces
Using a
festive cutter, cut shapes from each slice of rye, coat with olive
oil, bake at 350° until golden ~8 minutes
Spread purée
on toast, top with an arugula leaf, top with filet piece and then
shaved parmesan.
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - NE Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 tablespoons
Dijon Mustard
2/3 cup Olive
Oil
1/2 cup Chives
-- minced
6 ounces
Smoked Salmon -- chiffonade
1 each
Baugette -- slice 1/2 " and toasted
24 each chives
-- in 1" pieces
Whisk the oil
into mustard
Stir in
chives, and then salmon
Slice the
baguette, brush with olive oil and toast in a 350° oven for about 15
minutes or until golden brown
Place portion
of the salmon mix in center of sliced toasted bread, garnish with
one chive piece each
Yield:
"24 each"
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- American - Midwest/Plains C -- German
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 tablespoons
Butter
16 ounces
Onion -- finely chopped
16 ounces ham
-- finely chopped
16 ounces
Corned Beef Brisket -- finely chopped
2 teaspoons
Garlic -- minced
12 tablespoons
Flour
2 each Egg
32 fluid
ounces Sauerkraut -- drain and fine chop
1/4 teaspoon
Worcestershire Sauce
2 tablespoons
Fresh Parsley -- minced
8 fluid ounces
Beef Stock
20 ounces
bread cumbs -- finely chopped
1 quart
soybean Oil -- for deep frying
Melt the
butter in a heavy skillet and cook the onions until soft
Add the meats
and garlic, stir to blend well
Add the flour
and the eggs. Mix until well blended
Add the
sauerkraut, Worcestershire, parsley and stock. Season. Cook until
thick paste forms. Spread on sheet pan to cool
Divide into 1"
ball portions, roll in bread crumbs. Deep fry
Recipe by:
Chris Koch
Serving Size :
8
Categories :
Brunch/breakfast C -- American South
Hors D'
Oeuvres Misc/snacks
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 1/2 cups
bisquick® baking mix
8 ounces
breakfast sausage
5 ounces
shredded cheddar cheese
Preheat the
oven to 400°
In a large
bowl combine all the ingredients
Form into 3/4"
balls and place on greased baking sheet
Bake for 15-18
minutes or until golden browned
Yield:
"48 each"
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- American - mid Atlantic Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
24 Ea Large
white Mushrooms -- large, perfect
8 Oz Italian
Sausage -- sweet
2 Tsp Garlic
-- minced
2 Tbsp Shallot
-- minced
1 C Soft Bread
Crumbs
1/4 C Parmesan
Cheese
2 Tbsp Fresh
Parsley -- minced
2 Tbsp
Clarified Butter
1 Oz Fresh
Parsley -- springs
1 Ea Plum
Tomatoes -- rose
Wipe mushrooms
clean, remove and chop stems.
Remove sausage
from casings and sauté until browned in a heavy skillet. Remove the
meat, drain and reserve fat
Add the
mushroom stems and cook until wilted. Add the garlic and shallots,
sauté a few minutes more.
Add the bread
crumbs and sauté until golden, adding some sausage fat as needed to
keep very moist.
Mix in sausage
meat, cheese and parsley.
Using a
tablespoon, stuff mix into mushroom caps.
Sauté the
bottom of the mushroom for 1 minutes, transfer to a baking sheet
Bake at 400°
until tender but still firm, about 7 minutes.
Recipe by:
Chris Koch
Serving Size :
8
Categories :
Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 tablespoons
flour, all-purpose
1 sheet puff
pastry
4 each
sun-dried tomato halves
4 tablespoons
extra virgin olive oil
1/3 cup grated
romano cheese
4 ounces
prosciutto
Preheat oven
to 425°
Thaw pastry.
Unfold. Dust work surface with flour, place dough on work surface
and dust dough with flour. Roll out to 15" x 10" inch rectangle,
trim edges
Purée the
sun-dried tomatoes and olive oil. Spread evenly on dough, top with
cheese and prosciutto.
Roll the long
sides to meet in the middle and brush the area where they meet with
a little water and lightly press together. Transfer to tray and
freeze for 30 minutes to firm, but not forzen solid.
Remove and
slice into about 32, 3/8" slices, transfer to lined baking sheet.
Bake for 10-12
minutes on middle rack.
Scallop and chorizo fritters with queso sauce
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Spanish Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 each sea
scallop -- diced
1 teaspoon
cayenne
salt and
pepper to taste
2 tablespoons
extra virgin olive oil
6 ounces
chorizo -- minced or ground
1 clove garlic
-- minced or pressed
1 teaspoon
shallots -- minced
1/2 cup flour,
all purpose
1/2 cup
semolina flour
1/8 cup yellow
cornmeal
1/4 teaspoon
baking soda
1/4 teaspoon
baking powder
2 each eggs --
beaten
3/4 cup milk
oil for frying
For Queso
Sauce
2 tablespoons
extra virgin olive oil
1/2 cup white
onion -- minced
1/4 cup
poblano pepper -- minced
1 clove garlic
-- minced or pressed
1 cup heavy
cream
1/2 cup queso
fresco -- sub queso blanco
Season the
diced scallops with cayenne salt and black pepper
Heat the oil
in a skillet, cook the chorizo until lightly browned. Add the garlic
and shallots and cook for 1 minute. Add the scalllops and cook for 1
minute. Transfer to large mixing bowl.
In separate
bowls, combine the flours, cornmeal, baking powder and soda. Add to
the chorizo mixture.
Whisk together
the eggs and milk and stir into the other ingredients to form a
thick batter.
Heat the oil
to 350°. Drop heaping tablespoons of the fritter batter and fry,
turning with a wooden spoon for 3-5 minutes until cooked through and
golden brown. Transfer to paper to drain
To make the
sauce, heat the oil in a sauce pan and cook the onions and peppers
until tender but not browned. Stir in the garlic.
Add the cream
and simmer until reduce by 1/2. Remove from the heat and stir in the
cheese.
Yield:
"24 each"
Recipe by:
Chris Koch
Serving Size :
4
Categories :
1st Course C -- South American
C -- Spanish
Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup white
onion -- thinly sliced
2 each lemons
-- juiced
1/3 cup extra
virgin olive oil
1/4 cup corn
kernels
1/2 cup fresh
mango -- peel and dice
2 each serrano
pepper -- minced
1 pound sea
bass -- skin removed, cut into small pieces
1/4 teaspoon
hot pepper sauce
1 teaspoon
kosher salt
1 tablespoon
fresh cilantro -- minced
1/2 each
avocado
Place the
sliced onions in a mixing bowl. Add the lemon juice and oil. Mix,
cover with plastic wrap and let sit at room temperatue for at least
1 hour.
Stir in the
corn, mango, peppers, sea bass hot pepper sacue, salt and cilantro.
Cover and
refrigerate for at least 4 hours or best overnight
Just before
serving, dice the avocado and mix into the ceviche.
Serve in
martini glasses or shellfish shells (scallop ior clam) or in other
small festive dishes.
Recipe by:
Chris Koch
Serving Size :
6
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
5 each dried
shiitake mushroom
1/4 bunch
scallions
1/4 pound
shrimp
1/4 pound
grouper fillet
2 tablespoons
rice wine
2 teaspoons
cornstarch
1/2 teaspoon
salt
1/4 teaspoon
white pepper
1/4 cup
chicken broth
2 tablespoons
oyster sauce
1 tablespoon
hoisin sauce
2 tablespoons
vegetable oil
1/3 cup carrot
-- brunoise
1/4 cup
waterchestnut, canned -- brunoise
1 teaspoon
cornstarch
6 each rice
paper wraps -- soaked
Place
mushrooms in bowl, cover with boiling water, rehydrate mushrooms for
30 minutes, remove stems and dispose; slice the caps
Remove the
green ends of scallions, cut into thin strips, blanch for 10 seconds
in simmering water, remove and drain on paper towels. These will be
used to tie purses
Dice the
shrimp and fish, combine with rice wine, cornstarch, salt and
pepper, let stand for 10 minutes
Combine
chicken broth, oyster sauce, hoisin in bowl
Stir fry
seafood for 1 minute, add the carrots and water chestnuts and cook
for 1 minutes, add chicken broth, bring to boil to thicken
Fill a bowl
with very warm water. Dip the rice paper wrappers in the warm water
until pliable. Place on clean kitchen towel.
Place 3 tbl of
seafood mix in center of soaked rice paper
Gather up
sides to form purse, secure with strip of scallion
Seared Sea Scallops With Creme Fraiche And Caviar
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- American - NE Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Tbsp Olive
Oil
12 Ea Sea
Scallops -- large-xl
2 Oz Creme
Fraiche Or Sour Cream
1/2 Oz Caviar
4 Tbsp
Scallion -- green only, sliced
Slice each
scallop in half across equator, season with salt and white pepper
Sauté quickly
both sides
Remove, top
each with creme fraiche
Garnish with
caviar and scallion
Portion 3 to a
plate for first course.
Yield:
"24 each"
Per Serving
(excluding unknown items): 34 Calories; 2g Fat (56.7% calories from
fat); 3g Protein; 1g Carbohydrate; trace Dietary Fiber; 15mg
Cholesterol; 51mg Sodium. Exchanges: 1/2 Lean Meat; 0 Vegetable; 1/2
Fat.
Recipe by:
Chris Koch
Serving Size :
28
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
3 3/8 each
chicken breast -- cut into strips
1/8 cup sesame
oil
Salt and
pepper
28 skewers --
8"
1 3/8
tablespoons sesame seeds -- black and white
1 1/8 cups
coconut milk
1/2 cup peanut
butter
3 3/8
tablespoons fresh ginger root -- grated
1/2 teaspoon
crushed red pepper or hot sauce
1 1/8 each
lime -- juiced
Slice each
breast into 8-9 strips lengthwise
Place the
chicken strips into a medium mixing bowl, add the oil, salt and
pepper and toss to coat
Lightly oil a
sheet tray. Skewer each strip on chicken and arrange on sheet tray.
Sprinkle with sesame seeds
Bake in 400°
oven for 7-10 minutes
Combine sauce
ingredients, arrange skewers and drizzle with sauce
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Asian Entree, Aquatic
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Zushi (Sushi
Rice)
8 sheet nori
8 ounces
pickled diakon
2 tablespoons
wasabi
Cook the rice
as directed
Cut the
pickled diakon into strips, rinse under cold water and pat dry
Place nori on
mat shiny side down
Spread about
1/2 to 3/4 cup cooked rice onto nori from bottom up, leaving 2" of
nori at top without rice.
Spread 1/4
tablespoon wasabi along bottom of rice, place strips of diakon at
bottom, roll up.
Brush top with
water and roll to seal. Rest for a few minutes before slicing into
6-8 pieces
Description:
"Pickled
diakon roll"
Shrimp And Roasted Pepper Hearts
Recipe by:
Chris Koch
Serving Size :
1
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 Each Red
Bell Pepper -- roasted
2 Tsp Garlic
-- minced
3 Tbsp
Clarified Butter
1 C Water
1/2 C Crab
Boil
24 Ea Shrimp
-- 21-25 count per pound
24 slices
cocktail size Pumpernickel Bread -- sliced
1 Bunch
Cilantro
Roast the
peppers over an open flame until completely blackened on all sides.
If no flame is available, blacken under the broiler. Transfer to a
bowl and cover with plastic wrap to steam for 30 minutes. After
steaming, remove the skins and seeds.
Sauté the
peppers and garlic in butter. Mash with a wooden spoon and cook to
thick paste is formed, season with salt and pepper and set aside
Place the
water and crab boil in pot and bring to boil for 10 minutes, add
shrimp, remove from heat and let poach for 5 minutes, cool and peel.
Slice the shrimp lengthwise into two pieces
Spread each
slice of bread with the pepper mixture and using a heart shaped
cookie cutter, cut hearts from each slice.
Arrange the
halves of each shrimp like the outline of a heart on the heart
shaped bread and garnish with cilantro
Shrimp asparagus brie tartlets
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
24 each mini
phyllo tart shells -- in freezer section
4 ounces
asparagus -- blanched
1/4 pound
shrimp pieces -- par cooked
1/2 quart
heavy cream
4 each eggs
salt and
pepper
1 1/2 ounces
brie -- rind removed, cubed
Mini tartlet
sheets made from phyllo dough are available in the freezer section
of many finer grocery stores. You can also make them in a muffin
tin. For mini shells, use mini muffin tins, or create shells as big
as the tins you have. Thaw the phyllo dough per box directions. Lay
a sheet of dough on the counter, brush with melted butter. Lay
another sheet on top and repeat the process with four sheets. Using
a round cutter larger than the diameter of the top of the muffin
tin, cut circles and press into the bottom and up the sides of the
tins to form cups. You can also just cut into squares larger then
the tins and press into the cups. Bake in 400° oven until lightly
browned. Remove from the oven and allow to cool completely. Leave in
the tins and continue with the recipe
Whip the cream
and eggs, season with salt and pepper
Lay the
tartlet shells on a parchment lined sheet tray, or place into muffin
tins
Carefully trim
the white rind from the brie and cut into small cubes. Place a
portion of the brie, shrimp and asparagus pieces in the shells
Fill with
egg/cream mixture
Bake at 325°
until set. Cooking time depends on size of shell being used
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- American - SE Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
4 ounces
Flour, All-Purpose
4 ounces Onion
-- minced
4 tablespoons
Parsley -- minced
6 each
Scallion -- sliced thin
1/3 each
Jalapeno -- seeded and minced
1/2 tablespoon
Garlic -- minced
1/2 tablespoon
Fresh Thyme -- minced
1/8 teaspoon
Baking Powder
2 2/3 fluid
ounces Milk
4 ounces
Shrimp, Uncooked -- Chopped small pieces
2/3 teaspoon
salt
1/16 teaspoon
ground black pepper
1/3 quart
Vegetable Oil -- for frying
1 1/3 each
Lime -- wedges
In a large
mixing bowl, combine the flour, onion, parsley, scallions, jalapeno,
garlic, thyme and baking powder. Add the milk and stir to form thick
batter
Clean the
shrimp. Running down the back of the shrimp is the digestive track
known as the 'vein'. It is preferred that this vein is removed.
Begin by removing the shell. After the shell is removed, with a very
sharp paring knife, carefully make a shallow slice down the length
of the back to reveal the vein. Use the tip of the knife to remove
the vein and/or rinse under cold running water.
Chop the
shrimp in small pieces and add the shrimp to the bowland blend. Add
salt and pepper
Place the oil
in a heavy pot and bring to 350°. Cook a small amount of the fritter
mix and adjust seasonings as desired
Spoon heaping
tablespoon portions into hot oil and fry to golden brown all over,
turning as necessary
Drain, serve
with lime wedges
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- American - SE Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 C Mayonnaise
1 C Sour Cream
1/3 C Green
Bell Pepper -- minced
1/4 C Chili
Sauce
1 Tbsp
Horseradish
1/4 Tsp Pepper
2 C Shrimp,
Cooked -- minced
1 each
baguette -- sliced and toasted
extra virgin
olive oil
kosher salt
Combine all
the ingredients and chill.
Preheat the
oven to 400°. Slice the baguette into 1/2" thick rounds, brush with
olive oil, sprinkle with kosher salt and toast in the oven for 10-12
minute or until lightly browned.
Place the
shrimp mixture into a small serving bowl on a paltter and arrange
the toast around the bowl.
Recipe by:
Chris Koch
Serving Size :
18
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
For
pancakes/crepes
1 1/2 cups
flour, all-purpose
2 1/2 cups
water
2 each eggs --
beaten
3 tablespoons
vegetable oil
For Filling
1 tablespoon
vegetable oil
2 teaspoons
fresh ginger root -- grated
1 each carrot
-- peeled and grated
1 stalk celery
-- minced
8 ounces
shrimp -- peeled and deveined, minced
1 cup bean
sprouts
1/4 cup
cucumber -- seeded and minced
1 tablespoon
soy sauce
1 tablespoon
rice wine
1 teaspoon
sesame oil
2 teaspoons
cornstarch
2 each eggs --
beaten
3 tablespoons
water
2 teaspoons
cornstarch
2 tablespoons
vegetable oil
To make
pancakes, sift flour into bowl. Combine the water and beaten eggs,
whisk into flour to form a smooth batter.
Heat a bit of
oil in nonstick pan, add 1 oz of batter to pan and swirl to
distribute evenly. Cook for 1 minute, turn and cook for 30 seconds
more, transfer to plate and continue.
To make the
filling, heat oil in a wok or large skillet. Add the ginger and cook
for 1 minute. Add the carrot, celery and shrimp and cook for 2
minutes. Remove from heat and add the bean sprouts and cucumber.
In a small
mixing bowl, combine the soy sauce, rice wine, sesame oil and
cornstarch. Return the pan of cooked shrimp/vegetable mixture to the
heat, add liquid and bring to boil to thicken. Transfer to bowl to
cool completely.
Lay
pancake/crepe on work surface, place 1 tablespoon of filling in
center, fold up the bottom, fold the sides over and roll up and tie
or pin with a toothpick. Continue until all the rolls are made
Combine beaten
eggs, water and cornstarch in a shallow dish. Heat oil in pan, dip
pancake bundles into the egg mixture, allowing the excess to drain
off. Working in batches, fry pancakes until golden on all sides.
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 Ea Scallions
1 1/2 Lb
Shrimp -- 31-40
3 Oz fatback
-- diced
1 Tbsp Ginger
Root -- minced
1/4 C Water
chestnuts -- minced
1 Tsp Sugar
1/2 Tsp Salt
6 Drops Sesame
Oil
1 Pinch White
Pepper
6 Ea White
Bread Slices
1 Qt Peanut
Oil
1 C Plum Sauce
Slice the
green parts of the scallion, create brushes from white parts.
Clean and
de-vein shrimp. Running down the back of the shrimp is the digestive
track known as the 'vein'. It is preferred that this vein is
removed. Begin by removing the shell. After the shell is removed,
with a very sharp paring knife, carefully make a shallow slice down
the length of the back to reveal the vein. Use the tip of the knife
to remove the vein and/or rinse under cold running water.
Slice 12 of
the shrimp horizontally in 1/2. Reserve for garnish.
Place the
remaining shrimp and fatback in processor. Run to form a paste.
Transfer to a mixing bowl.
Mix in ginger,
water chestnuts, sugar, salt, sesame oil, white pepper and 1/4 c of
sliced scallions.
Spread with
shrimp mixture and smooth top with wet knife. Cut the bread into
desired shapes (4 pieces from each slice). Press a piece of shrimp
into top of each cut piece.
Heat the
peanut oil in a heavy pot to 350° and fry shrimp toasts {shrimp side
down} until bread is crisp and golden. Drain, serve with plum sauce.
Siamese Fried
Wings
Recipe by:
Chris Koch
Serving Size :
5
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
20 Ea Chicken
Wings, Whole
3 Tbsp Garlic
-- minced
3 Tbsp Black
Peppercorns -- crushed
3 Tbsp
Cilantro -- chopped
1 Qt Peanut
Oil -- for deep frying
Dipping Sauce
1/2 C Water
1/2 C Sugar
1/2 C Rice
Wine Vinegar
1 Tsp Chili
Paste
Separate wing
sections, discard tips or use for stock. Place the wing sections in
a large mixing bowl.
In food
processor, combine the garlic, crushed black pepper and cilantro,
purée. Coat the wings in marinade, rest for 30 minutes
Heat oil in
wok, check for correct temperature - 375°
Fry the wings
in batches until brown, floating, and small bubbles
Remove and
drain, season
Combine
dipping sauce ingredients; serve wings with sauce on side
Recipe by:
Chris Koch
Serving Size :
12
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 Slices Bread
3 Tbsp Butter
-- melted
4 Oz Smoked
Chicken
4 Oz Cream
Cheese
1/2 Tbsp Dijon
Mustard
1 Tbsp Lemon
Juice
1/4 Tsp Ground
White Pepper
24 Sprigs Dill
Brush bread
with butter, cut into attractive shapes and toast in 350° oven for
about 15 minutes or until golden brown.
Purée the
smoked chicken in processor, add the cream cheese, mustard, lemon
juice and pepper, purée until very smooth
Transfer the
mix to a piping bag with a star tip and pipe the mousse on toasts,
garnish with dill
Yield:
"24 each"
Smoked Turkey And Walnut Canapés
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 Oz Smoked
Turkey Breasts
4 Oz Cream
Cheese -- softened
1 Tbsp Shallot
-- minced
1 Pinch White
Pepper
24 Ea Walnut
Halves -- toasted
1/4 cup olive
oil
6 slices White
Bread -- unsliced
1/4 C Chutney
In a food
processor with the blade in place, process the turkey, cream cheese
and shallots to thick paste, season with salt and pepper
Mince the
chutney very fine, set aside
Brush bread
with oil, remove crusts and cut each slice of bread into 4 shapes,
toast for 5-7 minutes in 400° oven, or until golden brown
Toast walnuts.
Toasting nuts adds a tremendous amount of flavor. Toasting in a pan
on the stove often ends with scorched or burnt nuts. The best way to
toast nuts is to place them on a lipped baking sheet or shallow
baking dish. Place them in a pre-heated 350° oven and begin by
toasting for 10 minutes. Increase the length a few minutes at a time
until the desired color is achieved.
Chop fine
Spread a very
thin layer of the turkey mix onto each toast. Place the remaining
turkey mix into piping bag with star tip. Pipe rosettes onto each
toast.
Sprinkle with
chopped walnuts and place a tiny, small amount of chutney on top for
garnish.
Southwestern Smoked Turkey Canapés
Recipe by:
Chris Koch
Serving Size :
30
Categories : C
-- American - SW Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Cheese Corn
Waffers
1 Tbsp Garlic
-- minced
2 Tbsp Onion
-- minced
1 Tsp Serrano
Pepper -- minced
1 Tbsp
Cilantro -- minced
1 C Tomato --
remove seeds and dice
1 Ea Avocado
-- ripe
1 Tsp Lemon
Juice
10 Oz Smoked
Turkey Breasts -- 1/8" thick slices
Mix garlic,
onion, pepper, cilantro and diced tomatoes, season. Place in
strainer over bowl in refrigerator.
Purée avocado
with salt and 1 tsp lemon juice
Place an
attractively cut piece of turkey on wafer, pipe avocado puree,
garnish with salsa
Recipe by:
Chris Koch
Serving Size :
48
Categories : C
-- Greek Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
20 ounces
fresh spinach
2 ounces
butter
4 ounces
clarifed butter
1 tablespoon
garlic -- minced
1 small yellow
onion -- minced
4 ounces feta
cheese
5 ounces cream
cheese
2 tablespoons
fresh dill weed -- minced
1 box phyllo
dough
Remove the
large stems from the spinach and wash at least 4 times to remove
sand and grit
Blanch in
boiling water for 10 seconds, remove, drain. Transfer to cutting
board, rough chop, place in clean kitchen towel and squeeze out
excess liquid.
In a large
skillet, melt whole butter and cook the onions for 1 minute, add
garlic and cook for 1 minute, add spinach and cook together for 3
minutes, transfer to strainer to drain.
In a large
bowl, mix spinach with the cheeses and dill; season with salt and
pepper
Place one
sheet of phyllo on the work surface, brush with melted clarified
butter. Place a sheet of dough on top and brush with butter. Add a
third sheet to top and smooth with hand. With a pizza cutter or
knife, cut the stack in half lengthwise and each half into 6 strips.
You now have 12 strips about 2 x 6" on the work surface
Spoon a tsp of
the filling about an inch from the bottom of each strip. Brush the
top of each slice with butter.
Quickly lift
the bottom left corner of one strip and fold up and to the right
edge of the slice. Lift the lower right corner and fold straight up.
Continue folding over and up to form a triangle. Arrange on baking
sheet and cover with clean kitchen towel. Repeat process when
necessary.
Brush the
outside with butter and bake for 5 minutes at 400°. Turn over, brush
with butter and bake for 5-7 minutes longer
NOTES : Each
box of phyllo contains 21 sheets and is very fragile. Do not drop
box. Buy frozen only and thaw overnight in refrigerator. Keep sheets
covered while working, ok to refreeze if wrapped air tight.
Recipe by:
Chris Koch
Serving Size :
32
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Sheet puff
pastry
2/3 C parmesan
cheese -- grated
1 Tsp ground
cumin
1/4 Tsp ground
coriander seeds
1/4 Tsp
cayenne
1/2 Tsp salt
1 Ea egg
Thaw the puff
pastry per directions on the box.
Preheat the
oven to 425°. Butter 2 sheet trays.
In bowl, toss
together parmesan, spices and salt.
On floured
surface, roll out puff pastry to 16 x 10" and brush with egg wash.
Cut pastry in
1/2 to form 2 - 10 x 8" rectangles
Sprinkle
cheese mix on one. Top with second pastry, egg side down. Press
together to remove any air pockets. Roll out slightly to adhere.
Slice into
1/4" strips.
Place on
baking sheet pressing ends down. Bake for 10 minutes.
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- American - SE Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 Lb Shrimp --
raw, fine chop
2 Tsp Oil
2 C Leek --
white and lite green
1/2 C
Cornichon -- fine chop
1/4 C
Mayonnaise
3 Tbsp Red
Onion -- finely chopped
3 Tbsp Lemon
Juice
1 Tbsp Celery
Salt
2 Tsp Chili
Powder
2 Tsp Paprika
2 Tsp
Granulated Garlic
Running down
the back of the shrimp is the digestive track known as the 'vein'.
It is preferred that this vein is removed. Begin by removing the
shell. After the shell is removed, with a very sharp paring knife,
carefully make a shallow slice down the length of the back to reveal
the vein. Use the tip of the knife to remove the vein and/or rinse
under cold running water.
Chop the
cleaned shrimp finely
Heat the oil
in a skillet and sauté leeks and then shrimp.
Combine all
other ingredients in bowl and blend very well
Mix in shrimp
and leeks.
Line ring mold
with plastic wrap, press mix into mold and chill completely.
Unmold and
serve with breads or crackers
Recipe by:
Chris Koch
Serving Size :
10
Categories : C
-- American - NE Dips
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
10 ounces
spinach
8 ounces water
chestnut, canned -- minced
16 ounces
mayonnaise
1 package
vegetable soup mix
1 cup sour
cream
1 loaf Round
whole good country bread -- hollow out
Wilt the
spinach either in the microwave or in a small amount of water. Cool
and squeeze out excess liquid
In a large
bowl mix all the ingredients together {except bread}. Cover and
refrigerate over night
Cut the top
third off the loaf of bread and cube. Scoop out the inside of the
loaf and cube also.
Place hollow
bread on platter, spoon dip into bread, arrange the cubed bread
around the loaf.
Recipe by:
Chris Koch
Serving Size :
12
Categories :
Hors D' Oeuvres Starch
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
6 each russet
potato -- 60 count case
8 ounces
canned chili with beans
2 ounces
yellow onion -- small dice
4 ounces sour
cream
2 ounces
lumpfish caviar -- black
1 pound ham --
diced
8 ounces
shredded cheddar cheese
1 bunch
scallion -- sliced thin
Halve the
potatoes lengthwise, steam for 10 minutes or until tender. Remove
and scrape the flesh out to 1/4 of an inch of to the skin. Reserve
the flesh.
Deep fry the
scooped halves until golden. The best way to safely deep-fry is to
use an appliance designed to deep-fry. If you are using a simple pot
on the stove, be very careful. Begin by choosing a heavy gauge pot
and filling it no more than 1/4 full of good vegetable oil like
soybean or peanut. Heat oil to desired temperature. Many items being
deep-fried require only a depth of oil about one inch Use a deep
frying thermometer to monitor temperature. If you don't have a deep
frying thermometer available, use the following guidelines: heat oil
slowly; dip wooden spoon into oil -- if bubbles form around spoon,
the oil is at, or near, the proper frying temperature; adjust heat
to maintain strong bubble production around frying foods; smoking
oil is too hot -- remove from heat and let cool; Bread or batter
food to be fried and carefully lower into hot oil making sure the
oil does not boil over the sides of the pot.
For
Windbreaker, add 1/4 cup of chili, top with 1 tbl of chopped onions
and 1 ounce of shredded cheese. Place in hot oven to melt cheese.
For Tuxedo,
combine 2 ounce of potato flesh for each ounce of sour cream. Fill
the halve with mixture and top with 1 tbl caviar and sprinkle with
sliced scallions
For Classic
American - combine ham and cheese and place a heaping 1/4 cup into
the halve, place in hot oven to melt cheese, sprinkle with scallions
Stuffed squash with parmesan and prosciutto
Recipe by:
Chris Koch
Serving Size :
4
Categories :
1st Course C -- Italian
Hors D'
Oeuvres Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 cup
parmesan cheese -- shredded or grated
4 ounces
prosciutto -- minced
1 teaspoon
fresh sage -- minced
squash
2 tablespoons
extra virgin olive oil
1 teaspoon
fresh thyme leaves
salt and
pepper to taste
Squash
This recipe
can be made with a variety of summer squash. If using patti pan or
sunburst, plan for 3 per person. If using zucchini or crookneck,
consider 1/2 medium per person. If using Tuscan or Globe zucchini
which are about the size of a tennis ball, plan one per person.
Preheat the
oven to 400°
Regardless of
the type of squash used, the ultimte goal is to produce a cup that
will hold the filling. Trim the tops if using patti pan, sunburst of
globe and scoop out the flesh leaving a 3/8 to 1/2 thick shell. If
using zucchini or crookneck trim the ends, halve lenghtwise and
remove the flesh to create a boat shape. Rough chop the flesh and
place in a bowl.
Brush the cut
sides of the squash with olive oil and season with salt and pepper.
Line a lipped baking sheet with parchment or silpat. Place the
squash cut side down and bake for 10 minutes. Remove from oven and
turn all cut side (hollow) up.
To the bowl of
chopped flesh, add the cheese, prosciutto, sage and thyme. Mix well
and fill each of the cups slightly mounding each.
Return to the
oven for 10 minutes until heated through and the cheese is melted.
Serve hot or room temperature.
Sundried Tomato Tapenade On Polenta triangles
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
12 Oz Olives,
Brine Cured -- pitted and sliced
4 Oz Sun-Dried
Tomatoes, Oil-Packed
2 Oz Parsley
-- chopped
2 Tbsp Tomato
Paste
1 Tsp Balsamic
Vinegar
1 Tsp Thyme
1/2 Tbsp
Garlic -- minced
4 cups Chicken
Stock -- or vegetable stock
1 Tsp Salt
1 1/2 Cups
Cornmeal
1 Tsp Hot
Sauce
4 Tbsp Olive
Oil
Place the
pitted olives, sun-dried tomatoes, parsley, tomato paste, vinegar,
thyme and garlic in a food processor, pulse until fine chop, season
to taste with salt and pepper.
To create the
polenta, place the cold stock in a heavy sauce pan (at least 2
quarts) whisk in cornmeal, bring to boil while stirring until very
thick, reduce the heat tot he lowest possible setting and simmer
about 20 minutes. Mix in hot sauce and olive oil
Line a 1/4
sheet pan or 9x13" baking dish with plastic wrap, pour in the
polenta and smooth the surface. Cool to room temperature and then
chill until set at least 2 hours.
Cut polenta
into squares and then diagonally.
Either grill
polenta or pan until golden both sides.
Arrange the
polenta onto a plate, top with a portion of the tapenade and garnish
with minced parsley.
Swedish Meatballs In Creamy Dill Sauce
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- American - Midwest/Plains Entree, Veal
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
16 ounces
Ground Veal
2/3 cup Bread
Crumbs
2/3 cup Onion
-- minced
2 each Egg --
white
4 teaspoons
Oil
4 tablespoons
Fresh Dill -- minced
2/3 cup Half
And Half
1/2 cup Heavy
Cream
Combine the
veal, crumbs, onion and egg whites. Blend very well using hands
Fill a small
bowl with water so you can wet hands while forming the meatballs.
Form into 1/2 oz balls, place on lightly greased baking sheet and
bake at 350° for about 20 minutes
Combine dairy
products and dill. Stir until thickened over medium high heat
Add the cooked
meat balls to the sauce and stir to coat.
Serve with
cooked egg noodles, or with toothpicks as hors d' oeuvres
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Middleastern Entree, Vegetarian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 Lb fava
beans, dried split peeled
1 Clove garlic
-- chopped
3/4 C parsley
1/2 Bunch
scallion -- greens only
1/2 Tsp ground
cumin
1/2 Tsp baking
powder
1/2 Tsp salt
1 Tbsp
cilantro
1 cup sesame
seeds
1/2 cup olive
oil -- for frying
Cover dried
fava beans with water overnight. Next day, drain and reserve a
little of the soaking liquid
Place in food
processor with garlic and purée until ground.
Add the
parsley, cumin, baking powder, salt and cilantro
Pulse until
well ground and mixture comes together. Add a little of the soaking
liquid if needed.
Transfer to
bowl.
With wet
hands, form 2" balls, flatten slightly and coat with sesame seeds.
Place on lines sheet pan and refrigerate covered for at least one
hour.
In skillet
with oil, fry each 5-8 minutes turning often until golden. drain
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Middleastern Entree, Vegetarian
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/4 pound
Bulgur
3 cups Tomato
-- concassée
2 cups Fresh
Parsley -- chopped
1 cup Fresh
Mint -- chopped
1 cup Onion --
minced
1/3 fluid
ounce Salt
1/3 tablespoon
Pepper
1/3 tablespoon
Allspice
1 cup Olive
Oil
1/2 cup Fresh
Lemon Juice
4 each
Scallions -- thinly sliced
Place bulgar
in bowl, cover with water, drain, repeat 3 times
Cover with
fresh water and soak for 20 minutes
Pour off water
and squeeze dry
Place in bowl,
add all but lemon juice. Season with salt and pepper and lemon
juice. Cover and let stand for 20 minutes.
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Middleastern Dips
Entree,
Vegetarian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1/2 C sesame
paste
2 Ea lemons --
juiced
4 Cloves
garlic -- chopped
1 Tsp cumin
1 C water
Place all in
processor and purée until smooth, season.
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- Asian Entree, Aquatic
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Zushi (Sushi
Rice)
4 sheet nori
4 ounces raw
tuna
1 tablespoon
wasabi
Cook rice as
directed
Cut tuna into
strips
Place nori on
mat shiny side down
Spread about
1- 1 1/2 cup cooked rice onto nori from bottom up, leaving 2" of
nori at top without rice.
Spread 1/4
tablespoon wasabi along bottom of rice, place strips of tuna at
bottom, roll up.
Brush top with
water and roll to seal.
Description:
"Tuna Roll"
Toasted Hazelnuts And Blue Cheese In Endive Spears
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
2 each Belgian
Endive -- large heads
4 ounces
Hazelnuts -- toast and chop
2 ounces
Stilton Or Other Good Blue Cheese
1 tablespoon
Sherry Vinegar
3/4 tablespoon
Dijon Mustard
1 1/2 fluid
ounces Olive Oil
Separate heads
of endive setting aside the best spears
Mix nuts and
cheese in bowl. Roll into balls - one ball for every spear
In a small
bowl, mix the vinegar, mustard and oil
Place a ball
in the base of the spear, drizzle with vinaigrette
Chiffonade
remaining endive, garnish spears
Recipe by:
Chris Koch
Serving Size :
10
Categories : C
-- Middleastern Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
5 Ea Pita
Bread
2 Oz Olive Oil
kosher salt
Brush pita
with olive oil. Sprinkle with salt. Cut into 6th
Bake in 350°
oven for 10 - 12 minutes
Recipe by:
Chris Koch
Serving Size :
8
Categories : C
-- Asian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Zushi (Sushi
Rice)
1 cup Red
Cabbage -- shred finely and blanch
1 tablespoon
Umeboshi Vinegar
8 Sheet Nori
8 tablespoons
Stone Ground Mustard
1 package
Baked Tofu
1 Cucumber --
thin spears
Prepare rice
per recipe
Blanch the
cabbage to limp. Drain, toss with generous sprinkle of umeboshi
Place nori on
mat. Press 1/2 cup or so of rice onto nori.
On end closest
to you, spread a thin layer of mustard. A package of baked tofu
contain 4 - 4 oz slices. Cut each slice of tofu into 4 strips. Place
two strips of tofu end to end on mustard. Lay cucumber spear next to
tofu, top with thin layer of cabbage. Roll up
Tomato Garlic And Basil Bruschetta
Recipe by:
Chris Koch
Serving Size :
24
Categories : C
-- Italian Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each
baguette -- sliced into 1/2 rounds
1/2 cup Olive
Oil
6 each Plum
Tomatoes -- Seeded and diced
3 cloves
Garlic -- minced
1/4 cup Basil
-- chiffonade
Salt And
Pepper
1/8 cup Olive
Oil
1/2 teaspoon
Balsamic Vinegar
2 ounces
Parmesan Cheese -- hand shredded
Slice baguette
and brush with olive oil. Bake in 350° oven for 10 - 12 minutes or
until nicely toasted
Mix tomatoes,
garlic, basil, oil, vinegar and set aside
Top each toast
with the tomato mixture and sprinkle with cheese
Recipe by:
Chris Koch
Serving Size :
10
Categories : C
-- Misc Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Pâte Brisée
9 Oz Gruyère
Cheese -- slice thin
5 Ea Plum
Tomatoes -- sliced 1/4" thick
1 Tbsp Fresh
Basil -- minced
1 Tsp Fresh
Thyme -- minced
1 Tsp Fresh
Oregano -- minced
3 Tbsp
Parmesan Cheese -- grated
Blind bake
choice of tart shells with Pâte Brisée. Partially or completely
cooking a pastry crust in the pan before adding the filling is known
a blind baking. When baking the crust for a pie or tart, the amount
of bubbling in the crust can be reduced or eliminated by docking the
crust. Prepare the dough and transfer to the pie ot tart pan. Using
a fork, poke holes through the crust, to the pan, every 1/2" or so
all over the crust. This will allow and steam that develops under
the crust to be released through the holes. Using parchment, foil or
commercial grade plastic wrap, place a sheet over the pastry crust
so that there is significant amount of overlap. Pour enough weights
into the paper lined crust to fill the crust. Weights may be made of
round ceramic pie weights or dried beans or a combination of dry
rice and dried beans. Place in a 400° oven for 15 minutes for a
partially baked crust. Reduce the temperature to 375°, remove the
weights and return to the oven for 15 more minutes for a completely
baked crust.
Place Gruyère
cheese slices in shells, arrange tomato slices on top
Sprinkle herbs
over, and then grated parmesan cheese.
Bake at 375°
for 35 minutes.
Recipe by:
Chris Koch
Serving Size :
4
Categories : C
-- American - mid Atlantic Condiments
Hors D'
Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 each red
bell pepper
1 each yellow
bell pepper
1 each green
bell pepper
1 each poblano
peppers
1/4 cup olive
oil
2 tablespoons
balsamic vinegar
1 1/2
tablespoons basil, fresh
1 tablespoon
fresh lemon juice
1 clove garlic
-- minced
Char all
peppers and chilies. Place in large bowl and cover tightly with
plastic wrap. Let peppers steam for 30 minutes.
Peel and seed.
Cut into strips.
Mix all
remaining ingredients in large bowl. Add peppers, season and toss.
Cover and rest
at least 3 hours.
White bean, roasted shallot and tomato salad
Recipe by:
Chris Koch
Serving Size :
8
Categories :
1st Course C -- Italian
Hors D'
Oeuvres Salads
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
1 pound
shallots -- trimmed and peeled
1/2 cup extra
virgin olive oil
salt and
pepper to taste
1/3 cup white
wine vinegar
1 tablespoon
Dijon mustard
4 15 oz cans
cannellini beans -- drained
2 tablespoons
fresh tarragon -- minced
1/4 cup fresh
flat leaf parsley -- minced
2 cups cherry
tomato -- halved, use red and yellow; sub grape tomatoes
Preheat the
oven to 400°. Cut the shallots into bite size chunks. Place in bowl
and drizzle with oil, salt and pepper. Toss to coat and transfer to
baking dish. Roast for 30 minutes, remove and cool.
In a mixing
bowl, whisk the vinegar, Dijon mustard, olive oil. Add the beans and
shallots. Cover with plastic and refrigerate overnight.
To serve, stir
in the tarragon and parsley. Add the tomatoes and stir to blend.
Wild mushroom and cherve triangles
Recipe by:
Chris Koch
Serving Size :
30
Categories : C
-- Greek Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
10 ounces wild
mushrooms
2 fluid ounces
Clarified Butter
1/2 tablespoon
Garlic -- minced
1/2 each Onion
-- minced
2 ounces goat
cheese -- crumbled
2 1/2 ounces
Cream Cheese
1 Box Phyllo
Dough
Clean the
mushrooms and mince
Sauté onion
and garlic. Add mushrooms, sauté until dry
In bowl, blend
cheeses, add mushrooms mix, season
Lay one sheet
of phyllo on board, coat with clarified butter, layer another sheet,
butter and third sheet. Cut strips along the long end into 10 8"
strips
Place 1 T of
filling at end of strip, fold up like flag. Pull the lower left
corner up along the right side, then fold lower right corner
straight up. Fold over to the left, then the lower left corner
straight up. Brush with melted butter.
Repeat step 4
and 5 with two more sets of three sheets times
Brush with
butter, bake at 400° for 5 minutes, turn, bake for 7-10 minutes more
until golden brown.
Yield: "30
each"
Recipe by:
Chris Koch
Serving Size :
8
Categories :
1st Course Brunch/breakfast
C -- American
- NW Hors D' Oeuvres
Sides
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Pate Briseé
3/4 C Porcini
Mushrooms
2 Tbsp Butter
1/2 C Shallots
-- minced
2 Tsp Garlic
-- minced
10 Oz Assorted
Wild Mushrooms
3 Ea Eggs
1 1/3 C Heavy
Cream
1/2 Tsp Fresh
Basil
1/2 Tsp Fresh
Thyme
2 C Fontina
Cheese -- grated
Place Pâte
Brisée in tart pan, cover with foil or parchment paper, blind bake
with weights for 15 at 400°, reduce heat to 350, remove weights bake
for 5 minutes more
Sweat shallots
in butter, add mushrooms, sauté until limp, add garlic, remove to
strainer to drain
Whisk eggs and
cream together, add herbs
Sprinkle 1/2
of the cheese on crust, spread mushroom mix over cheese and pour egg
mix over and top with cheese
Bake at 350°
for 25 minutes or until set
Zucchini Bread With Curry Cream Cheese
Recipe by:
Chris Koch
Serving Size :
40
Categories :
Hors D' Oeuvres
Amount Measure
Ingredient -- Preparation Method
--------
------------ --------------------------------
Zucchini bread
8 Oz light
Cream Cheese
1 1/2 Tbsp
Curry Powder
1 Tbsp Orange
Marmalade
Remove crusts
and slice into 1/2" slabs
Cut bread into
desired shapes
Mix cream
cheese and curry. Add cream to smooth if necessary
Pipe onto cut
bread, garnish with a piece of orange marmalade rind.