Elephant Garlic is a larger version of the wonderful spicy clove we all love. (if you don’t thin so, stop reading).
Emeril created this quick, easy treat to complement his Bloody Bull recipe. We think they are great by themselves.
6 cups canola oil, for deep frying
1 cup very thinly sliced elephant garlic cloves (about 1/8-inch slivers)
4 rosemary branches
Salt
For the Fried Garlic: In a heavy 2-quart pot, heat the oil to 350 degrees F over medium heat. Carefully skewer some of the sliced garlic onto the rosemary skewers. Carefully add the garlic-rosemary skewers to the hot oil and fry until golden brown and crisp, about 45 seconds. Remove with a slotted spoon and drain on paper towels. Season with salt, to taste.
What is Cinco de Mayo woth Guacamole?? Here’s a version made with Cuervo’s Golden Margarita
2 ripe avocados
1 45-oz petite cut diced tomatoes with zesty jalapenos, drained
1 can lime juice
½ cup red onion, finely chopped
¼ cup cilantro, chopped or 2 teaspoons dried (optional)
3 tablespoons Jose Cuervo Golden margarita
1-2 teaspoons hot sauce
Peel, seed and mash avocados
Add all remaining ingredients
Refrigerate for one hour
Serve with your favorite tortilla chips
This cocktail treat is a tasty marriage of two of my favorites, Shrimp and Bloody Mary’s.
1 lemon, juiced, plus lemon wedges for garnish
16 jumbo shrimp, cooked and cleaned
Salt
1 (28-ounce) can chunky style crushed tomatoes
2 tablespoons horseradish
2 tablespoons Worcestershire, eyeball it
2 teaspoons hot sauce, eyeball it
2 ribs celery, finely chopped
4 shots ice cold vodka
1 teaspoon ground black pepper
Squeeze half of the lemon over the shrimp and sprinkle them with a little salt. Mix together the remaining lemon juice, tomatoes, horseradish, Worcestershire, hot sauce, celery, vodka and pepper in a small pitcher. When ready to serve, pour the sauce into martini glasses. Hook the shrimp, 4 per glass, around edges. Make garnish wedges of lemons to hook on the edges of the glasses and serve.
TIP: Chill some martini glasses in your freezer the morning of your party to serve these cocktails.
Just in time for Valentine’s Day, Hershey’s is now making Dark Chocolate Raspberry Kisses, YUM! I haven’t tried them yet, Nicole Weston at Slashfood says they can be a bit harsh all by themselves, but make a great accompanyment to other treats, such as our Chocolate Raspberry Martini and Champage Cocktails.
Perfect for the playoffs, Taco Dip is great for a crowd and really easy to make. This recipe feeds a ton of people and of course can be multiplied.
1 can Refried Beans
8 oz. Sour Cream
8 oz. Cream Cheese
1 packet Taco Seasoning
1/2 cup Salsa
1/2 cup diced Tomatoes
1 cup shredded Lettuce
1 cup shredded Cheddar Cheese
1 cup shedder Monterey Jack Cheese
Hot Sauce to taste
In a mixing bowl combine cream cheese, sour cream and taco seasoning. Set aside.
In a shallow serving dish layer first the beans, then the sour cream mixture, salsa,tomatoes, lettuce and cheese. A layer of Guacamole is a nice addition as well.
This great appetizer was discovered at Luna Park in San Francisco and is very easy to make for a party, or as a prelude to dinner.
This picture comes from eatingLA, about eating in LA, and their review of the Luna Park’s branch office in LA. This site is a must read for anyone looking for good eats in Los Angeles.
Here’s the recipe we cobbled together from talking to the staff, downing many orders at the hopping mission street spot and many trials in our own kitchen.
6 oz. Crumbled Goat Cheese
1 tbsp Extra Virgin Olive Oil
1 tbsp White Wine (or maybe a bit more)
2-3 Apples (Granny Smith, Gala, Fuji) - cut in slices
1 Sour Dough Baguette - sliced
Warm the goat cheese in a ramekin warmer set up (I have no idea of the proper name), using a small tea candle. We got our warmers at Crate & Barrel. Depending on the size they were $5 - $10. Stir in oil & wine. Serve with the sliced apples and bread. Stir the cheese occasionally to keep it from burning on the bottom.
This is one fast, simple snack that is perfect for muching while your guests sip the night away. A bit of sugar make these nuts a bit sweet, while cayenne pepper gives them a bite.
2 tbsp. Extra Virgin olive Oil
1 tbsp. Kosher or Sea Salt
1tsp. Sugar
1 1/2 tsp. Paprika
1 tsp. Rosemary
1/2 tsp. Cayanne Pepper
Pre heat oven to 350*F.
Place the nuts in the center of a baking sheet, pour oil over nuts, then add the rest of the ingredients. Mix the nuts oil and spices well and then spread evenly over the baking sheet. Roast the nuts for about 10 minutes, stirring several times. After removing the nuts from the oven, cool them on racks or paper towels to get rid of the the oil. Once the nuts are cool they are ready serve.
You can also add other spices such as cumin, thyme or fresh ground pepper. You can make the nuts up to a week in advance , they will stay fresh in an air tight container.
This great appetizer was discovered at 
