Fried Calamari

I love fried calamari but this was the first time I've tried making it at home. This was an easy recipe, but make sure to use a candy thermometer to keep a steady temperature for the frying oil. I sprinkled a bit of Old Bay seasoning as they came out of the oil for added flavoring. Very tasty!

Source: Fried Calamari, Giada De Laurentiis

Ingredients

Vegetable oil, for deep-frying

1 pound clean squid with tentacles, bodies cut into 1/3- to 1/2-inch-thick rings

2 cups all-purpose flour

2 tablespoons dried parsley

Salt and freshly ground black pepper

2 lemons, cut into wedges

1 cup simple tomato sauce or jarred marinara sauce, warmed

Directions

Pour enough oil into a heavy large saucepan to reach the depth of 3 inches. Heat over medium heat to 350 degrees F. Mix the flour, parsley, salt, and pepper in a large bowl. Working in small batches, toss the squid into the flour mixture to coat. Carefully add the squid to the oil and fry until crisp and very pale golden, about 1 minute per batch. Using tongs or a slotted spoon, transfer the fried calamari to a paper-towel lined plate to drain.

Place the fried calamari and lemon wedges on a clean plate. Sprinkle with salt. Serve with the marinara sauce.

Pumpkin and Corn Fritters

These fritters were not only delicious but also surprisingly easy to make. I made these fritters for our pumpkin-themed tailgate. One shortcut I took was using frozen corn kernels rather than cutting corn from the cob. Using the frozen corn, I only had to thaw it in a colander while I prepared the batter. When it’s time to fry, use a candy thermometer to help you keep the temperature just right. I used a small cookie scoop to drop the batter into the hot oil, and it only took minutes for the fritters to puff up and brown to a beautiful golden color.

The flavor was spot-on perfect! The fritters are tasty enough to eat plain, or you can dress them up with maple syrup and powdered sugar. Either way, they won’t last long!

Source: Pumpkin and Corn Fritters, Emeril Lagasse

Ingredients

2 teaspoons vegetable oil

1 tablespoon unsalted butter

1 cup fresh corn kernels cut from the cob

½ teaspoon salt

⅛ teaspoon white pepper

1 (15-ounce) can pumpkin puree

3 tablespoons dark brown sugar

2 eggs, lightly beaten

¼ teaspoon ground cinnamon

Pinch ground cloves

⅛ teaspoon ground nutmeg

1 cup all-purpose flour, sifted

½ cup cake flour, sifted

1 ½ teaspoons baking soda

6 cups vegetable oil, for frying

Cane syrup or maple syrup, for drizzling

Powdered sugar, for garnish

Directions

Heat an 8-inch saute pan over medium heat and add the oil and butter to the pan. When the oil is hot, add the corn to the pan and cook, stirring often, for 5 minutes. Season the corn with ¼ teaspoon salt and the white pepper. Continue to cook the corn, stirring often, for an additional 5 minutes. Remove corn from pan and set aside on a plate to cool. In a separate bowl, combine pumpkin puree, brown sugar, eggs, cinnamon, cloves, nutmeg, and remaining 1 teaspoon salt, and whisk to combine. When the corn is cooled, fold it into the pumpkin base. Gently stir the all-purpose flour, cake flour, and baking soda into the pumpkin base. Stir just until the ingredients are combined, so as not to over-mix. Wrap bowl with plastic wrap and refrigerate for 30 minutes.

Preheat the oven to 200 degrees F.

In a large 6-quart pot, heat the vegetable oil to 325 degrees F. Remove the fritter batter from the refrigerator and carefully spoon heaping tablespoonfuls of the fritter batter into the hot oil to fry. Cook no more than 6 at a time, and cook for 3 to 4 minutes, turning when necessary, until the fritters are a golden brown. Remove the fritters from the oil and drain on a paper-lined plate. Transfer to an aluminum foil pie pan and place in oven until all of the fritters have been made.

To serve, pile the fritters onto a serving plate and drizzle with syrup. Sprinkle with powdered sugar and serve while hot.

Guacamole en Molcajete

Rosa Mexicano is a favorite local restaurant, and the guacamole en molcajete (mortar and pestle) is one of its signature appetizers. It’s an avocado dip of deliciousness. Guacamole is super easy to prepare fresh, and it can flavored to taste, either mild or spicy or somewhere in between. This recipe starts by making a chili paste, which provides the base of flavor. I also like to add some fresh squeezed lime juice and a dash of Tabasco.

Source: Guacamole en Molcajete, Rosa Mexicano Restaurants

Ingredients
Chili Paste
1 tablespoon finely chopped white onion
1 firmly packed tablespoon chopped fresh cilantro
2 teaspoons finely chopped jalapeño, or more to taste
1 teaspoon salt, or as needed

Additional Ingredients
3 medium ripe but firm Hass avocados (about 8 ounces each)
3 tablespoons diced tomato
2 firmly packed tablespoons chopped fresh cilantro
1 tablespoon finely chopped white onion
Salt if necessary
Tortilla chips and/or fresh corn tortillas

Directions
Make the chile paste. Grind the onion, cilantro, jalapeño, and salt together in a molcajete until all the ingredients are very finely ground. Alternatively, use a fork to mash all the ingredients to a paste in a wide hardwood bowl.

Cut each avocado in half, working the knife blade around the pit. Twist the halves to separate them and flick out the pit with the tip of the knife. Fold a kitchen towel in quarters and hold it in the palm of your “non-knife” hand. Rest an avocado half cut side up in your palm and make 3 or 4 evenly spaced lengthwise cuts through the avocado flesh down to the skin, without cutting through it. Make 4 crosswise cuts in the same way. Scoop the diced avocado flesh into the molcajete. Repeat with the remaining avocado halves.

Sausage-Stuffed Mushrooms

I love mushrooms, and for the second Barefoot Bloggers selection this month, we are making Sausage-Stuffed Mushrooms. I made these as appetizers for our family’s Christmas Eve dinner. Since my sister is vegetarian, I made some with sausage (pictured below) and some without (pictured at the bottom of this post). Either way, they were savory and delicious, and received rave reviews! A special thanks to Michelle of Welcome to the Club for choosing this recipe, and Merry Christmas and happy eating to all!

Source: Sausage-Stuffed Mushrooms, Ina Garten

Ingredients
16 extra-large white mushrooms
5 tablespoons good olive oil, divided
2 ½ tablespoons Marsala wine or medium sherry
¾ pound sweet Italian sausage, removed from the casings
6 scallions, white and green parts, minced
2 garlic cloves minced
⅔ cup panko crumbs
5 ounces mascarpone cheese, preferably from Italy
⅓ cup freshly grated Parmesan
2 ½ tablespoons minced fresh parsley leaves
Salt and freshly ground black pepper

Directions
Preheat the oven to 325 degrees F.

Remove the stems from the mushrooms and chop them finely. Set aside. Place the mushroom caps in a shallow bowl and toss with 3 tablespoons of the olive oil and Marsala. Set aside.

Heat the remaining 2 tablespoons olive oil in a medium skillet over medium heat. Add the sausage, crumbling it with the back of a wooden spoon. Cook the sausage for 8 to 10 minutes, stirring frequently, until it's completely browned. Add the chopped mushroom stems and cook for 3 more minutes. Stir in the scallions and garlic and cook for another 2 to 3 minutes, stirring occasionally. Add the panko crumbs, stirring to combine evenly with all the other ingredients. Finally, swirl in the mascarpone and continue cooking until the mascarpone has melted and made the sausage mixture creamy. Off the heat, stir in the Parmesan, parsley, and season with salt and pepper, to taste, Cool slightly.

Fill each mushroom generously with the sausage mixture. Arrange the mushrooms in a baking dish large enough to hold all the mushrooms in a snug single layer. Bake until the stuffing for 50 minutes, until the stuffing is browned and crusty.

Cheddar Ale Dip

I made this dip as an appetizer for our “beer” themed tailgate. Super easy to prepare and tasty, we served with corn chips. This dip is great for preparing ahead of time and for travel. It should be served at room temperature.

Adapted from: Cheddar Ale Spread, Culinary Concoctions By Peabody

Ingredients
8 ounce package of cream cheese, softened

2 teaspoon Dijon mustard

2 ½ cups shredded sharp cheddar cheese

2 tablespoons heavy cream

¼ teaspoon salt

¼ cup beer (anything but a light beer)

1 tablespoon fresh flat-leaf parsley, minced

Directions

Combine the cream cheese, mustard, cheddar cheese, cream and salt in a food processor. Process for 30 seconds, add the beer, and continue processing until very smooth. Stir in the parsley by hand until just dispersed.

Corn Fritters

These little fritters looked so fresh and tasty in the pages of my new cookbook that I just had to try it. Fresh corn on the cob is readily available at the grocery stores or farmer’s markets right now, so it’s a perfect time to make this recipe. With the sweet flavor of the fresh summer corn, these fritters can be served as an appetizer or side dish.


Source: Corn Fritters, Stonewall Kitchen Harvest

Ingredients
1 ½ cups fresh corn kernels, cut off the cob
1 large egg, whisked
½ cup all-purpose flour
½ teaspoon baking powder
⅓ cup half-and-half
Salt and freshly ground black pepper to taste
1 tablespoon chopped fresh parsley
1 tablespoon chopped fresh basil
1 tablespoon chopped fresh chives
1 tablespoon unsalted butter, melted, plus extra for frying
Vegetable or olive oil for frying
½ cup herb butter

Directions
Put the corn kernels in a large bowl. Add the egg and mix well. Stir in the flour, baking powder, half-and-half, salt, pepper, parsley, basil, and chives. Add 1 tablespoon of the melted butter and beat well. The batter will be chunky, but should be uniform.

Heat a large skillet or griddle over medium-high heat. Add the remaining melted butter (about 1 ½ teaspoons to start) and 1 ½ teaspoons of the oil and allow them to get hot, about 1 to 2 minutes. Add heaping tablespoons of the corn batter to the pan and cook the fritters for 2 minutes. Using a spatula, gently flip the fritters and cook another 2 to 3 minutes on the other side, or until golden brown. Repeat with the remaining batter, adding more butter and oil to the pan as needed. Serve hot with the herb butter.

Lettuce Cups with Tofu and Beef

These lettuce cups are so flavorful and delicious, you’d never know you were eating healthy! It’s a fun but messy meal, since you eat with your hands. We had it for dinner, but this could easily be an appetizer, like many restaurants offer. If you’re unsure about the tofu, rest assured that you really don’t even taste it—it simply acts as a healthy “filler” ingredient, (low in calories and fat; good source of protein, calcium, magnesium, and iron).

I added a tablespoon of honey to the sauce to sweeten it just a bit. I also added a dash of kosher salt and freshly ground pepper to the skillet mixture. For a hint of heat, we topped our lettuce “bowls” with Sriracha sauce before folding the leaves over.

There are a number of variations you can do with this recipe. You can substitute ground chicken, pork, or turkey for the meat. Use shrimp if you prefer a seafood flavor. For a vegetarian version, omit the beef and double the tofu, or even add rice.

Source: Lettuce Cups with Tofu and Beef, Ellie Krieger

Ingredients
1 tablespoons bottled chili-garlic sauce
1 ½ teaspoons toasted sesame oil
3 tablespoons low-sodium soy sauce
¼ cup hoisin sauce
2 tablespoons rice vinegar
2 tablespoons sherry or Chinese cooking wine
8 ounces extra-firm tofu
2 teaspoons canola oil
2 tablespoons fresh minced ginger
4 scallions, greens trimmed and reserved, thinly sliced (about ⅓ cup each greens and whites - ¾-ounce each)
½ pound lean ground beef (90 percent or leaner)
½ cup finely diced water chestnuts
1 large head Bibb lettuce, outer leaves discarded, leaves separated
1 red bell pepper, finely diced
¼ cup chopped peanuts

Directions
In a bowl, whisk together chili-garlic sauce, sesame oil, soy sauce, hoisin sauce, vinegar and sherry.

Slice the tofu into ½-inch thick slabs and lay the slices on top of paper towels. Use more paper towels to firmly pat the tofu in order to remove as much water as possible. This should take about 2 minutes and use about 3 paper towels. Finely mince dried tofu and set aside.

Heat the oil in a wok or extra-large skillet over medium heat. Add the ginger and scallion whites and cook until scallion whites are translucent and ginger is fragrant, about 2 to 3 minutes. Add ground beef and tofu and cook, stirring, until beef is opaque and just cooked through, about 4 to 5 minutes. Add reserved sauce. Reduce heat to a simmer and cook, stirring, an additional 3 to 4 minutes. Add water chestnuts and stir to incorporate.

Fill each lettuce leaf with the filling. Serve garnished with scallion greens, red peppers, and peanuts.

Mac and Cheese Bites

These Mac and Cheese Balls were a big hit at our party! So simple and delicious, this was a perfect party food. The great thing about this recipe is that you can stretch out the preparation to suit your schedule. There is a lot of inactive prep time—the macaroni and cheese needs time to set in the refrigerator before you form the balls, and then the balls need time in the freezer before you dip into an egg wash and bread crumb coating.

When you are ready to fry the balls, be sure to use a candy thermometer and keep a close eye on the temperature. Remember, the temperature will drop when you drop the balls into the hot oil, so you'll need to monitor and adjust the stove setting. If the temperature gets too hot or too cool, it will affect the cooking time.

Adapted from: Fried Mac and Cheese Balls, Chef’s Market

Makes: 6 servings

Ingredients
1 pound elbow macaroni
2 tablespoons unsalted butter
2 tablespoons all-purpose flour
2 cups milk, warmed, plus 3 tablespoons for egg wash
1 pound grated Cheddar
1 pound grated smoked Gouda
Salt and freshly ground black pepper
3 extra-large eggs
2 cups seasoned bread crumbs
Vegetable oil, for frying
Marinara or Alfredo sauce, to serve

Directions
Cook the macaroni according to package instructions. Drain and rinse with cold water to stop the cooking. Drain again and set aside.

In a saucepan, melt the butter over medium heat. Sprinkle the flour into the butter and stir it with a whisk. Cook for 2 minutes. Whisk the warmed milk into the flour mixture, working out any lumps. Cook until the sauce thickens, about 2 minutes. Remove from the heat, add the cheeses, and stir until melted and smooth; season with salt and pepper. Fold the cheese sauce into macaroni. Pour the macaroni and cheese into a shallow pan and refrigerate until cold, at least 2 hours.

Shape the cold macaroni and cheese into meatball-sized balls and place them onto a waxed paper-lined tray. Freeze the balls overnight.

Beat the eggs and 2 tablespoons milk together to form an egg wash and pour it into a shallow bowl. Put the bread crumbs into another shallow bowl. Remove the macaroni and cheese balls from the freezer. Dip the frozen balls into the egg wash then into the bread crumbs. Put the balls back into the freezer until you are ready to fry.

Heat the oil in a deep-fat fryer to 350 degrees F. Fry the macaroni and cheese balls until they are golden brown and center is hot, about 5 minutes. Serve hot with your favorite marinara or Alfredo sauce or combination or both for dipping.

Tomato and Goat Cheese Tartlets

I made Ina Garten’s Tomato and Goat Cheese Tarts last week for Barefoot Bloggers and really enjoyed them. This time I made them as smaller appetizers for a party. Instead of cutting the puff pastry in 6-inch circles, I used a 3-inch biscuit or cookie cutter. Also, I used grape tomatoes cut in half lengthwise to substitute for the larger tomato slices. This is a great recipe that can easily be scaled so that it can either be a meal served with a side salad or made into smaller tartlets to serve as an appetizer, as I’ve done here. This was a crowd pleaser!

Chunky Guacamole

Appetizers for a crowd don't get any easier than guacamole, and this one is so full of flavor. It really is just a matter of mixing all the ingredients together. I prefer a chunky guacamole rather than a smooth, blended texture. I usually cut the avocado flesh while it's still in the half-shell, cutting a diced pattern. Then I simply scoop out the flesh into the bowl and mix together with the other ingredients using a rubber spatula. Delicious!

Adapted from: Guacamole, The Barefoot Contessa Cookbook

Makes: 3 cups

Ingredients
4 ripe Haas avocados
3 tablespoons freshly squeezed lime juice (2 limes)
8 dashes Tabasco sauce
½ cup small-diced red onion (1 small onion)
½ cup fresh cilantro leaves, coarsely chopped
1 large garlic clove minced
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
1 medium tomato, seeded, and small-diced

Directions
Cut the avocado in half, remove the pits, and scoop the flesh out of their shells into a large bowl.

Immediately add the lime juice, Tabasco, onion, garlic, salt, and pepper and toss well. Using a sharp knife, slice through the avocados in the bowl until they are finely diced. Add the cilantro and tomatoes. Mix well and taste for salt and pepper.

Sliders with Chipotle Mayonnaise

Sliders, or miniature hamburgers, are a great party food when you want to have appetizers or smaller sized portions. To ensure that the seasonings permeate the meat mixture before I form my patties, I added Worcestershire sauce and English prime rib rub to the ground chuck and lightly mixed together.

Adapted from: Sliders with Chipotle Mayonnaise, Bobby Flay

Makes: 6 to 8 servings

Ingredients

Chipotle Mayonnaise:

1 cup mayonnaise

2 chipotles in adobo sauce

1 tablespoon adobo sauce

½ lime, juice

Salt and freshly ground black pepper

Sliders:

1 to 1 ½ pounds ground chuck, 80/20
2 tablespoons Worcestershire sauce
1 teaspoon English prime rib rub
1 teaspoon salt
½ teaspoon freshly ground black pepper

Cheese slices, your choice

Mini burger buns Burger Bar (if desired):

Chipotle Mayonnaise

Pickles

Red onions
Tomato slices

Lettuce

Directions

Chipotle Mayonnaise:

Add all the ingredients to a food processor and puree. Season, to taste, with salt and pepper.

Sliders:

Preheat grill over medium-high heat.

In a large bowl, lightly mix the ground chuck, Worcestershire sauce, English prime rib rub, salt, and pepper until just blended. Form the meat into 2 to 3-ounce portions, packed tightly.

Place the sliders on the grill. Wait until they are nice and crusty on the first side, about 4 to 5 minutes and then flip and cook another 4 minutes. When the sliders are about done, top with desired cheese and close the grill, allowing the cheese to melt.

Place the slider on mini burger buns and top with chipotle mayonnaise and any other desired toppings.