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Appetizer

Easy Homemade Garlic Bread

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Easy Homemade Garlic Bread

Garlic bread doesn't get much easier than this.


INGREDIENTS

  • 1/2 cup butter (1 stick) room temperature
  • 1/4 cup Italian Parsley (the flat kind) chopped
  • 2 big cloves garlic, crushed
  • 1/2 cup parmesan, grated (preferably not the powdered kind)
  • 1/2 teaspoon salt
  • 1 long French or sour dough loaf, cut lengthwise

DIRECTIONS

  1. Preheat Broiler
  2. Mix all ingredients (except bread obviously) and 1/4 cup parmesan in small bowl
  3. Spread mixture on each side of cut loaf
  4. Sprinkle extra parmesan on each loaf
  5. Place on baking sheet and put under broiler - but not too close
  6. Cook until the loaves start to get brown, but not too crispy
  7. Slice into 2 inch pieces and serve.
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Oven Smoked Beef Ribs

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Oven Smoked Beef Ribs

Tender, delicious & smokey (but from the oven, not a smoker) and then finished with a simple Asian glaze. So damn good.


Makes approximately 4 ribs

INGREDIENTS

  • 2 pounds beef back ribs
  • 3 tablespoons liquid smoke
  • 1/3 cup yellow mustard
  • Kosher salt & fresh ground pepper
  • 1/4 cup hoisin sauce
  • 2 tablespoons honey
  • 1 tablespoon soy sauce
  • 1/4 teaspoon five spice powder
  • 1 tablespoon sriracha
  • 1/2 teaspoon sesame oil

DIRECTIONS

  1. Preheat oven to 275
  2. Put ribs on a large sheet of foil, and brush with liquid smoke, then liberally with mustard
  3. Season well with salt & pepper and wrap tightly with foil - place in oven
  4. Bake 3-4 hours, checking after about 3 hours for your perfect level of tenderness - I like them very tender (just don’t tell anyone in Texas)
  5. Combine hoisin, honey, soy, 5 spice, sriracha and sesame oil - mix well and set aside
  6. When they’re ready, remove from oven and turn to broil
  7. Open carefully (there will be steam) and either pour out liquid in the foil and put back on robs, or put ribs on a rack
  8. Brush well with sauce and return to oven for until sauce starts to bubble
  9. Remove and devour, I mean serve.
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Baked Brie with Shiitakes

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Baked Brie with Shiitakes

The holidays are in full swing with parties galore, and this little gem with melty brie and shiitakes hiding under crispy puff pastry is perfect for a group. Or just for yourself :)

This is one delicious appetizer.


Ingredients

  • 1 teaspoon olive oil
  • 1 teaspoon butter
  • 6 Shitake mushrooms, stems removed & thinly sliced
  • 1/2 teaspoon fresh thyme, chopped
  • Pinch Kosher salt and pepper to taste
  • Pinch garlic powder
  • 1 sheet puff pastry, removed from freezer about 30 minutes before using
  • Flour
  • One 8 ounce wheel of brie, with top rind removed
  • 1 tablespoon grainy mustard
  • 1 egg, beaten
  • 1 tablespoon milk

Directions

  1. Preheat oven to 400°
  2. Put non-stick pan on high/medium heat, add oil, butter and mushrooms - cook about 5 minutes until nicely softened, add thyme, salt, pepper and garlic powder - stir well to combine then remove from heat and set aside
  3. Unfold the pastry sheet on a lightly floured surface, roll out pastry to make it a little thinner
  4. Place cooked mushrooms in the center of the pastry - spread out to approximately the same diameter as the cheese
  5. Spoon mustard on top of brie, then place mustard-side down onto the mushrooms
  6. Fold the pastry up over the cheese to cover and turn over - trim the excess - and place onto a parchment lined baking sheet and press down to seal. Reserve the pastry scraps for decoration (if you want)
  7. Beat the egg and milk to combine in a small bowl with a fork or whisk. Place seam-side down onto a lined (parchment paper) baking sheet. Decorate with the pastry scraps, if desired - brush with the egg wash
  8. Bake for 25 minutes or until the pastry is golden brown - serve with thinly sliced baguettes or crackers.

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