Food from the Hart

Posts Tagged ‘appetizers’

Chicken Leg Lollipops

In Recipes on October 9, 2011 at 5:40 pm

Yield: 24 hors d’oeuvres

Cooking Time: 45 minutes

24 chicken drumettes, skin on

2 teaspoon kosher salt, plus to taste

Freshly ground black pepper

1 cup all-purpose flour

2/3 cup buttermilk

2 tablespoons Dijon mustard

1/2 teaspoon cayenne pepper

1 1/2 teaspoon paprika

2 cups panko bread crumbs


Preheat oven to 450 degrees.

Stand a drumette on its wide end and, holding the narrow bone at the top, use a paring knife to push and scrape the skin and meat downward to expose the bone and make a plump “lollipop” of chicken at the bottom. Repeat with the remaining drumettes. Season generously with salt and pepper and set aside.

In a wide bowl or on a plate, season the flour with salt and 1/4 teaspoon pepper. Dredge each chicken piece through the flour so it’s fully coated, tap against the bowl to shake off excess flour and set aside. Discard the flour.

In a large bowl (big enough to dredge the chicken pieces), mix the buttermilk, mustard, cayenne pepper and paprika. Give each floured chicken piece a good buttermilk bath and then roll in the panko crumbs.

Arrange the drumettes (standing up if you can) on a rack set over a baking sheet. Roast until chicken is cooked and the bread crumbs are golden brown and crisp, 20 to 25 minutes.


Roasted Potato Moons

In Recipes on October 9, 2011 at 5:39 pm

Yield: 8 appetizer servings

Cooking Time: 30 minutes

1 pound purple fingerling potatoes, cleaned, sliced 1/2 inch pieces (if not available, white fingerlings are fine)

Kosher salt and pepper, to taste

2 tablespoons canola oil

1/3 cup sour cream

1/4 cup cheddar cheese, shredded


Preheat oven to 425 degrees. Prepare sheet pan with aluminum foil or parchment paper.

Toss sliced potatoes in a mixing bowl with canola oil, salt and pepper.

Place in a single layer on sheet pan and roast in oven for 20-25 minutes until crisp and fork tender.

Remove from oven. Fill a piping bag with sour cream.  Top each potato moon with a dollop of cream and sprinkle with cheese.  Serve warm.

Spicy Toasted Pumpkin Seeds

In Recipes on October 9, 2011 at 5:37 pm

Yield: 2 cups

Cooking Time: 10 minutes

2 cups hulled (green) pumpkin seeds

3 tablespoons canola oil

1/2 teaspoon kosher salt

1/3 teaspoon cumin

1/4 teaspoon cayenne pepper


Heat 2 tablespoon of canola oil in a large skillet. Add pumpkin seeds and cook, stirring constantly until slightly puffed and golden brown. About 5-7 minutes.

Transfer to mixing bowl and toss with remaining canola oil, kosher salt, cumin, cayenne pepper.  Serve warm.

English Pea Soup with Mint

In Recipes on April 13, 2011 at 5:53 pm

Yield: 4 servings

Cooking Time: 30 minutes

This is a recipe that I adapted from Chef Russell Moore at Chez Panisse in Berkley, CA.  They are the masters of turning simple, seasonal ingredients into food experiences.  The key to this recipe is using fresh peas from pods.  They have a wonderful sweet and delicate flavor that is worth the work to shell.

2 spring onion, sliced

4 tablespoons olive oil

4 cups English peas, shelled (about 12 ounces)

12 mint leaves, torn


Vegetable or Chicken Broth

Creme Fraiche


Sauté the spring onion in four tablespoons olive oil over medium-high heat. Add the shelled peas, some kosher salt, and enough broth to barely cover. Cook over high heat for 5 minutes, then add half the torn mint leaves. Continue cooking until the peas are tender, a few more minutes. Check for seasoning, and add more salt if needed.

Let the peas cool a bit and use an immersion blender or regular blender the puree the peas.  Continue to mix until the puree is smooth. For a most delicate texture, pass the mixture through a fine sieve.  Thin out with additional broth if needed. Serve warm with a dollop of Creme Fraiche and a mint leaf.




Mixed Greens with French Vinaigrette

In Recipes on January 25, 2011 at 10:57 am

Yield: 4 Servings

Cooking Time: 10 minutes

This is a great basic recipe for French Vinaigrette.  Try substituting the Champagne Vinegar with White Wine Vinegar or Tarragon Vinegar.  Use a mild olive oil to avoid over powering the gorgeous mustard flavor.

1/4 cup champagne vinegar

1/2 tablespoon dijon mustard

2 tablespoons shallots, finely chopped

1/2 teaspoon kosher salt

1/2 teaspoon ground black pepper

3/4 – 1 cup olive oil


Mix vinegar, mustard, shallots, salt, and pepper in a bowl.

Slowly add in olive oil while whisking constantly until the mixture has emulsified.  Adjust seasoning by adding salt, pepper or a bit more olive oil.

Gimme More Guacamole

In Recipes on January 7, 2011 at 8:05 pm

Yield: makes about 3 cups

Cooking Time: 15 minutes

This is a killer recipe! The lime zest really gives the guac a citrus kick.  For a healthier twist, try serving with jicama sticks or pita crisps instead of tortilla chips.  Disregard any old wives tales about keeping the pit in the dip to keep the avocados from oxidizing.  The only way to keep them green is by storing in an air tight container with saran wrap directly on top of  guacamole.

2-3 ripe avocados, halved, peeled, pit removed

1/2 cup red onion, minced

1-2 jalapeno peppers, seeds and stem removed, minced

1 tablespoon cilantro leaves, finely chopped

1 1/2 tablespoons fresh lime juice

1/2 teaspoon lime zest

kosher salt and pepper

1/3 cup tomato, seeds and meat removed, small dice


Cut avocados in half.  Remove pit and skin.

In a medium mixing bowl mash avocados with a fork.

Add red onion, cilantro, lime juice, lime zest, salt and pepper.  Mix until well combined.  Slowly add in jalapeno and taste along the way.  Each pepper can very in heat.

Put saran wrap directly on top of the guacamole and store in an air tight container until ready to serve.

Right before serving mix in the tomatoes and adjust seasoning as necessary.

Dallas Sweet and Spicy Wings

In Recipes on January 7, 2011 at 7:26 pm

Yield: 8-12

Cooking Time: 45 min

These hot wings have a wonderful balance between the sweetness of the apricot preserves and Sriracha hot sauce.  Your guests will beg you for the recipe!

7-8 lbs chicken wings

Kosher Salt and Pepper

8 garlic cloves, coarsely chopped

2 (3 inch) pieces of fresh ginger, peeled, coarsely chopped

1 1/2 cups of apricot preserves

2/3 cup soy sauce

2 tablespoons water

1/3 cup orange juice

1/2 tablespoon red-pepper flakes

1/4 tablespoon Sriracha Sauce or Hot Sauce

1/3 cup scallions, sliced


Pre-heat Broiler.

Wash and dry the chicken wings.  Generously season with kosher salt and pepper.  Set aside.

Place garlic and ginger into a food processor or blender until finely chopped.  Add apricot preserves, soy sauce, water, orange juice, red-pepper flakes, and Sriracha and pulse until combined.

Line 2 four-sided sheets pan with foil and lightly oil.

Coat the wings with the sauce and place in a single layer on the sheet pan.

Put one sheet pan in the oven 4-6 inches from the broiler.  After five minutes baste the wings and turn them.  Repeat every 5-8 minutes until they begin to look brown and crispy, about 20-25 minutes.  Repeat with the other sheet pan.

Garnish with scallions and serve warm.

%d bloggers like this: