Tomato-topped Mini Cornbreads With Cheddar and Hatch Chilies

Tomato-topped Mini Cornbreads With Cheddar and Hatch Chilies

Our fresh sliced tomato topped cornbread cakes are full of spicy hatch chilies and cheddar cheese. Serve warm for the perfect treat for a Cinco de Mayo celebration!

INGREDIENTS
Cooking spray
1 cup cornmeal
1 cup all-purpose flour
1/4 cup granulated sugar
1 teaspoon baking soda
1 teaspoon kosher salt
1 cup finely grated cheddar cheese, plus two tablespoons
1 cup buttermilk
4 tablespoons unsalted butter, melted and slightly cooled
2 large eggs
4 ounce can hatch chilies, well drained
10 thin tomato slices, about the size of the top of the baking cup

INSTRUCTIONS
Preheat the oven to 400 degrees F; lightly coat eight baking cups with cooking spray. Whisk together the cornmeal, flour, sugar, baking soda, salt and 1 cup of the cheddar cheese in a large bowl. In a medium bowl, whisk together the buttermilk, melted butter, and eggs. Add to the cornmeal mixture and whisk until just combined. Stir in the chilies then rest the batter for 15 minutes.
Evenly fill the baking cups about ¾ full. Place in the oven and bake for 9 minutes or until the cornbread cakes are just starting to set on the top. Remove and top each one with a tomato slice and then evenly add the remaining cheese over the tomato slices. Place back in the oven and bake until the cornbread portion is just golden brown about, 5-7 minutes more or when a cake tester comes out clean. Remove from the oven and cool slightly. Serve warm with butter.

Chinese Five Spice Chicken Wings with Cilantro Dipping Sauce

Chinese Five Spice Chicken Wings with Cilantro Dipping Sauce

These five ingredient chicken wings are super easy to make and tastes delicious. Simply combine the spices, rub them on the wings, then bake! Perfect for your Super Bowl Party served with a delicious Cilantro Dipping Sauce.

 

Ingredients
Chicken Wings:
40 chicken wing pieces or 20 whole chicken wings
2 tablespoons Chinese five- spice powder
3 teaspoons cayenne pepper
½ teaspoon Kosher salt
1/8 teaspoon freshly ground black pepper

Creamy Cilantro Dipping Sauce:
1/3 cup chopped fresh cilantro leaves
¼  cup light sour cream
¼  cup mayonnaise
¼  cup yogurt
½ lemon, juiced
Kosher salt and freshly ground black pepper

 

Directions
Chicken Wings:
Preheat the oven to 500˚F. Place a cooling rack over a baking sheet and set aside.

If you have whole chicken wings, cut off wingtips and cut the wings in half at the joint. Discard wingtips.

Place the wings in a large bowl. In a small bowl combine well the five-spice powder, cayenne, salt and pepper. Sprinkle on the wings and rub the mixture into all the wings, rubbing until all the mixture is absorbed on to the chicken.

Place the wing pieces on the cooling rack set over the baking sheet with the side of the wing that has the most skin is facing up. Roast until cooked through, browned and crispy, about 25 minutes. Serve hot with Creamy Cilantro Dipping Sauce.

Creamy Cilantro Dipping Sauce:
Combine ingredients except the salt and pepper in mixing bowl. Whisk ingredients to completely combine and season with salt and pepper, to taste. Serve with the hot wings.

 

Spicy Pumpkin Pinwheels with Crème Fraîche Sauce

Spicy Pumpkin Pinwheels with Crème Fraîche Sauce

An easy fall appetizer made with spicy sausage, fresh sage, and pumpkin. These pinwheels are perfect for snacking or dipping in our creamy Crème Fraîche sauce.

Crème Fraîche Sauce
INGREDIENTS
1 (8-ounce) container creme fraîche
Zest of one lemon and juice
2 teaspoons ground toasted cumin
1 teaspoon ground coriander
2 tablespoons chopped fresh chives
Salt and fresh ground black pepper

DIRECTIONS
Stir all the ingredients together until well blended. Season with salt and a few grinds of pepper to taste. Cover and refrigerate.

Spicy Pumpkin Pinwheels
INGREDIENTS
8 ounces bulk spicy Italian sausage
One box Pepperidge Farm frozen puff pastry 2 sheets, thawed
6 tablespoons canned pumpkin purée, divided
1-1/2 cups shredded Pepper Jack cheese, divided
4 tablespoons chopped green onion, divided
2 tablespoons chopped fresh sage, divided

For Serving: Crème Fraîche sauce, below

INSTRUCTIONS
Preheat oven to 375°F. Line two  baking sheets with parchment paper; set aside. In a sauté pan, cook the sausage over medium heat, stirring until browned and crumbly; drain on paper towels.

On a lightly floured surface, unroll pastry sheets. Spread each sheet with 3 tablespoons pumpkin. Sprinkle each sheet with half of each: sausage, cheese, green onion, and sage; gently press down into the pastry. Roll each sheet into a log, pinching seams to seal. Cut each log into 12 slices. Place 2 inches apart on prepared pans.

Bake until lightly browned on bottom, approximately 10 minutes. Turn pinwheels over and bake 7 minutes more. Let cool on the sheet trays before serving.

Salt Crusted Shrimp With Gochujang Dipping Sauce

Salt Crusted Shrimp With Gochujang Dipping Sauce

A perfect end-of-summer grilled appetizer for dinner or a football watch party, our salt and pepper peel-and-eat shrimp with spicy gochujang is guaranteed to disappear fast.

Gochujang Dipping Sauce
INGREDIENTS
2 Tablespoons Gochujang2 Tablespoons White vinegar
1 Tablespoon sugar
1 Tablespoons Honey
1 teaspoon sesame seeds
1/4 teaspoon minced garlic

INSTRUCTIONS
Whisk together and set aside.

Salt Grilled Shrimp
INGREDIENTS
16 Jumbo shrimp in shell
3 tablespoons olive oil
¼  cup of Kosher salt
Skewers

INSTRUCTIONS
Heat a BBQ grill to hot. Devein the shrimp by making a ¼-inch deep slit down the backs of the shrimp and remove the vein but not the shells.

Add  the shrimp in a large bowl and toss with the olive oil to coat lightly all over. Sprinkle the salt evenly over the shrimp and toss to even distribute the salt over the shrimp so they are coated in a crust of salt.

Skewer the shrimp and place the shrimp in the center of the grill grate. Cooke for 3 to 4 minutes per side or until the shrimp is pink and the flesh is opaque (white).

Serve immediately with dipping sauce on the side to peel and eat.

Eggplant Rounds with Spicy Ginger Tomato Jam, Mozzarella, and Fresh Basil

Eggplant Rounds with Spicy Ginger Tomato Jam, Mozzarella, and Fresh Basil

These later summer veggie appetizers will keep you coming back for more. Pan-fried eggplant slices topped with a delicious, spicy tomato jam then mozzarella, baked, and topped with a fresh basil leaf.

Ginger Tomato Jam
INGREDIENTS
1 pound fresh or canned Roma tomatoes peeled, cored, seeded, and coarsely chopped
¾ cup sugar
2 tablespoons freshly squeezed lime juice
2 tablespoon fresh grated ginger
1 teaspoon chopped garlic
1 teaspoon salt
1 Anaheim pepper, stemmed, seeded and minced

INSTRUCTIONS
Combine all ingredients in a heavy medium saucepan, Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour 15 minutes. Can be made a week ahead. Keep refrigerate, bring to room temperature when ready to use.

Eggplant Rounds
INGREDIENTS
2 long thin Japanese eggplant cut crosswise into 1/4-inch-thick slices
Kosher salt
⅓ cup cornstarch
1 large egg
½ teaspoon coarse salt plus additional for sprinkling the eggplant
1 cup Panko bread crumbs
Grapeseed or Canola oil for deep-frying

INSTRUCTIONS
Place a cooling rack inside a sheet tray.

Lightly sprinkle salt over the eggplant slices and place salt side down on paper towels to remove excess water. Sprinkle salt over the top and cover with paper towels pressing lightly to remove excess water.

Add into three separate shallow dishes: the cornstarch mixed with ⅛ teaspoon salt, the egg beaten with 1 tablespoon water, and the panko bread crumbs mixed with ½ teaspoon of salt. Dredge each eggplant slice in the cornstarch, coating it thoroughly and shaking off the excess. Next, coat it with the egg mixture and then dredge it in the breadcrumbs, pressing on the crumbs to make them adhere. Transfer the eggplant on to the cooling rack that is over the sheet tray and let it dry slightly. In a deep heavy skillet, heat ½ inch of oil until shimmering and 375°F.

Sauté the eggplant slices in batches in the oil for 2 minutes on each side, or until they are golden brown. Transfer to paper towels to drain any excess oil.  Line a sheet tray with parchment paper and move the eggplant over to the parchment paper. Make about 18-24 slices.

To assemble
INGREDIENTS
½ pound of fresh mozzarella cheese, thinly sliced and cut to fit the top of the eggplant slices
18-24 fresh basil leaves

INSTRUCTIONS
Preheat the broiler on high. Place the eggplant rounds on a parchment-lined sheet tray. Top with 1-1/2 to 2 teaspoons of tomato jam, and a thin slice of mozzarella cheese. Place under the broiler to just melt the cheese. Remove and top immediately with a basil leaf and serve.

Squash Fritters with Tomato Jam

Squash Fritters with Tomato Jam

Summer Squash is plentiful so it’s time for Fried Squash Fritters with Ginger Tomato Jam. Crispy pan-fried fritters filled with fresh squash, bread crumbs and parmesan cheese then topped with a zesty summer tomato jam.

Ginger Tomato Jam
INGREDIENTS

1 pound fresh Roma tomatoes peeled, cored, seeded and coarsely chopped
1 cup sugar
Zest of one lemon
2 tablespoons freshly squeezed lemon juice
2 tablespoon fresh grated ginger
1 teaspoon chopped garlic
1 teaspoon salt

INSTRUCTIONS
Combine all ingredients in a heavy medium saucepan. Bring to a boil over medium heat, stirring often. Reduce heat and simmer, stirring occasionally, until mixture has the consistency of thick jam, about 1 hour. Can be made a week ahead. Keep refrigerate, bring to room temperature when ready to use.

Squash Fritters
INGREDIENTS
3 cups grated summer squash, about 2-3 medium squash
1 cup toasted panko bread crumbs*
1 cup shredded Parmesan cheese
2 green onions, finely sliced
2 large eggs, beaten until yolks and white are combined
1 tablespoon finely chopped fresh oregano
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil, plus more if needed

INSTRUCTIONS
Using a food processor or a box grater, grate the squash. Lay on a clean kitchen towel; roll up and squeeze several times, as tight as possible, to remove excess moisture. Measure out 3 cups.

In a medium bowl, combine the squash and with the bread crumbs, parmesan cheese, green onion, eggs, oregano, salt, and pepper. Shape mixture into 2 ½ inch patties, pressing together firmly. Place on a parchment-lined sheet tray and refrigerate uncovered for 30 minutes.

In a large sauté pan over medium heat, add the oil. When the oil is hot, carefully add half the squash fritters to the pan and sauté for 4 minutes per side or until lightly browned. Be sure to turn over carefully. Remove and keep warm. Add extra oil, about 2 tablespoons if needed, and sauté the rest of the fritters. Served warm topped with the tomato jam.

*To toast the bread crumbs – lay in a single layer on a sheet tray and toast in a 350˚F preheated oven for 10-12 minutes or until light brown.