Cheeky Quote Day! at The Social Poets 2 Sept 2009

From Denny: It's Cheeky Quote Day! over at The Social Poets! To enjoy some really great funny quotes and a short bio on one of America's funniest men in history, Will Rogers, go here.

Video: Learn How to Make Professional Chocolates by Hand

From Denny: Before there were automated machines to make chocolate in factories check out how they still do it by hand for mass production in The Netherlands: impressive and so tasty looking! Good thing they don't have "smell-a-vision" like chef Emeril Lagasse chuckles or we would all be on the first plane to this chocolate factory. They also give lessons to people so they can learn how to do these awesome chocolates as professional as a big company.




how to make chocolates, The Netherlands, food video

Recipe: Appetizer - Oriental Tuna Steaks

Image via Wikipedia

From Denny: This was one of many popular appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)that were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

This is a recipe easy enough for the home cook to make as these ladies proved to the top chefs in the city!

From: Cheri Lasseigne from a “Body for Life” cookbook

Serves: 8 as a main dish or about 50 as an appetizer. Serve hot as an entree or cold as an appetizer.

Ingredients:

3 cloves garlic, peeled

1/4 cup peeled and coarsely chopped fresh ginger

2 Tablespoons Dijon mustard

1/4 cup soy sauce

1 Tablespoon raw honey

1/2 cup rice vinegar

1 Tablespoon toasted sesame oil

1/3 cup extra virgin coconut oil

2 pounds tuna steak, about 1-inch thick

2 Tablespoons extra virgin olive oil

Sea salt

Freshly ground pepper

1 bunch green onions, chopped

3 Tablespoons toasted sesame seeds

Directions:

1. For sauce: Place garlic, ginger, mustard and soy sauce in food processor; process until blended.

2. Add honey and vinegar and process again. With motor running, add sesame oil and coconut oil gradually, blending until sauce thickens and emulsifies.

3. For tuna steaks: Brush tuna steaks with olive oil and sprinkle with salt and pepper. Grill until just cooked through, about 5 minutes per side on a grill or broiler.

4. If serving as an entree, place tuna steaks on warmed plates. Spoon sauce over steaks and garnish with green onions and sesame seeds. If serving as a cold appetizer, take tuna off grill and coat with sesame seeds. Cut into bite-size pieces and place on a tray over ice. Sprinkle some sauce over the tuna and garnish with green onions. Serve with additional sauce on the side and bamboo skewers or toothpicks like they did at the party.

Note: If serving as an entree, this dish goes well with steamed string beans with toasted almonds and mashed potatoes.

For more appetizers from this party check out my other food blog: Comfort Food From Louisiana.

2 Recipes: Tuscan Chicken Wrap Bites on Skewers, Very Simple Shrimp Salad

Cover of Hors D'Oeuvres

From Denny: These appetizers (no photos of these appetizers, guess they didn't last long enough to photograph!)were a big hit here in Louisiana at a recent chefs' preview party where volunteers who are home cooks made appetizers for the local top chefs, caterers and restaurateurs. They were honored for their service in the Capital Chefs’ Showcase which benefits Cancer Services of Greater Baton Rouge.

This year is most special as it is the 50th golden anniversary of the Cancer Services. This organization helps over 5,000 people annually with free services, assistance and support.

Offered here are two appetizer recipes that are easy for the home cook to make and were a big hit with everyone!

From: Ann Guercio from a recipe in “Hors D’Oeuvres” by Eric Treuille and Victoria Blashford-Snell

Makes: about 36 appetizers

Ingredients:

3 chicken breast halves

3 Tablespoons olive oil

2 Tablespoons chopped garlic (in jar or fresh)

1 (4-ounce) log creamy goat cheese

4 ounces cream cheese

6 (8-inch) flour tortilla wraps

1 (16-ounces) jar roasted red peppers, drained and chopped

1/2 of (10-ounces) bag fresh spinach

Garlic salt, to taste

Dried Italian seasoning, to taste

Cracked black pepper, to taste

1 (100-count) package (6- or 8-inch) wooden skewers

Directions:

1. Marinate chicken breasts 30 minutes in olive oil and chopped garlic.

2. Pan sear chicken breasts in nonstick skillet until cooked. Slice into thin strips; save drippings.

3. Soften goat and cream cheeses in microwave if necessary. Add drippings to the cheeses and mix well.

4. To assemble: Warm each tortilla in microwave or pan for 15 seconds to make pliable.

5. Spread each tortilla with 2 tablespoons cheese mixture, 1 tablespoon chopped peppers, 3 strips of sliced chicken breast and a handful of spinach. Season lightly with garlic salt, Italian seasoning and cracked black pepper.

6. Roll up jellyroll fashion and wrap in plastic wrap. Repeat process for each tortilla.

7. Refrigerate for 1 to 4 hours. (Can be held overnight.) Slice each tortilla into 6 pieces, discarding plastic wrap.

8. Skewer each piece on a 6- to 8-inch skewer.


*****

Harlequin Shrimp
Originally uploaded by TANAKA Juuyoh

From Denny: I found the most colorful shrimp photo from the Philippines! Wondering what these look like on the table, one colorful appetizer.

Shrimp Salad

From: Fran Ognibene

Serves: 12 as a salad or about 16-20 as an appetizer.

Ingredients:

4 pounds (16-20 count per pound) headless boiled shrimp

2 cups Hellman’s brand mayonnaise

1 teaspoon Dijon mustard

2 Tablespoons champagne vinegar

6 Tablespoons fresh minced dill

3 cups (6 stalks) minced celery

1 cup minced red onion

Directions:

1. Peel and devein shrimp.

2. In a separate bowl, whisk together the mayonnaise, mustard, champagne vinegar and dill. Combine with the peeled shrimp.

3. Add the celery and red onion and check seasonings.

4. Serve or cover and refrigerate for a few hours. Can be served skewered on toothpicks or over a bed of lettuces for a wonderful salad, your choice!

For one more appetizer recipe from the party that was a huge hit, Oriental Tuna Steaks, go to my newest food blog, Unusual 2 Tasty.

Recipe: Easy Black Russian Cake

From Denny: Want an easy impressive cake to make for your gathering? Want to try a new recipe for the upcoming holidays? This one is too easy as you can use a cake mix. You might want to keep this lush cake for adults only! :) For variations try it out with a devils food cake mix or even a German chocolate!

From: Marion “Mike” Bristol

Serves: 12 - She usually serves it with whipped cream.

Ingredients:

1 box basic yellow cake mix (without pudding)

1/4 cup, plus 3 Tablespoons, Kahlúa liqueur (or coffee), divided

1/4 cup vodka

1 small (3.9 ounce) box instant chocolate pudding

4 eggs

1 cup oil (canola oil is great for a neutral taste)

3/4 cup water

1/4 to 1/2 cup chopped pecans

Directions:

1. In an electric mixer, mix all ingredients except the 3 tablespoons of Kahlúa and the chopped pecans for 2 minutes at medium speed.

2. Spray or grease a Bundt pan with shortening.

3. Sprinkle the bottom of the pan with 1/4 to 1/2 cup chopped pecans. Pour batter over nuts.

4. Bake at 325 degrees for 55 minutes if pan has a dark, non-stick interior.

5. Remove cake and put on a cooling rack for 5 to 10 minutes. Pour remaining 3 tablespoons of Kahlúa over cake while still warm. After cake is cooled, turn over onto a plate or cake stand.

6. Serve with whipped cream, if desired. Cover cake with plastic wrap to keep moist.

Note: Devil’s food or chocolate cake mix can be substituted for the yellow cake mix.