End of Summer: Gourmet Appetizers

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Guacamole Shrimp Wonton Cups, recipe provided below (adapted from Damn Delicious)

Ingredients

  • 24 round won ton wrappers
  • 1 pound medium shrimp, peeled and deveined
  • 1 tablespoon olive oil
  • 2 cloves garlic, minced
  • 1 tablespoon cajun seasoning
  • Kosher salt and freshly ground black pepper, to taste
  • 1 1/2 cups guacamole, homemade or store-bought
  • 2 tablespoons chopped fresh cilantro leaves

Directions

  • Preheat oven to 350 F. Lightly oil a 24-cup mini muffin tin or coat with nonstick spray.
  • Fit a wonton wrapper into each of the 24 muffin tins, pressing carefully to make sure there is an opening in the center.
  • Place into oven and bake for 10-12 minutes, or until golden brown.
  • In a medium bowl, combine shrimp, olive oil, garlic and cajun seasoning; season with salt and pepper, to taste.
  • Preheat grill to medium high heat. Add shrimp to grill and cook, flipping once, until pink and opaque, about 2 minutes on each side.
  • Fill each wonton with 1 tablespoon guacamole and 1 shrimp.
  • Serve immediately, garnished with cilantro, if desired.
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Chimichurri Meatballs, recipe provided below (adapted from Jo Cooks)

Ingredients

  • For the Meatballs
    • 1 lb ground pork
    • 1/2 lb ground beef
    • 1/2 cup panko bread crumbs
    • 2 green onions minced
    • 3 cloves garlic minced
    • 1/2 tsp salt
    • 1/2 tsp black pepper freshly ground
    • 1 egg
    • 3 tbsp vegetable oil for frying
    • 1/2 cup feta cheese crumbled
  • For the Chimichurri Sauce
    • 1/2 cup curly leaf parsley minced
    • 1/2 cup olive oil
    • 1/4 cup red wine vinegar
    • 1 tbsp fresh oregano chopped
    • 1/2 tsp red pepper flakes
    • 1 tbsp lemon juice
    • 1/2 tsp salt
    • 1/2 tsp black pepper freshly ground

Directions

  • In a large bowl, combine the ground pork, ground beef, bread crumbs, green onions, garlic, salt, black pepper and egg. 
  • Form the meatballs into small 1 inch balls.
  • Heat the vegetable oil in a large skillet. Add the meatballs and fry until golden all around, about 7 minutes. You will have to do this in 2 batches, so do not overcrowd the meatballs.
  • In a medium size bowl, whisk together the parsley, olive oil, red wine vinegar, oregano, red pepper flakes, lemon juice, salt and pepper. Let it sit out at room temperature until the meatballs are ready.
  • To assemble, pour about half of the chimichurri sauce on the bottom of a platter, then transfer the meatballs to the platter. Top the meatballs with remaining chimichurri and garnish with the crumbled feta cheese.
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Salmon Cakes Recipe with Tartar Sauce, recipe provided below (adapted from Billy Parisi)

Ingredients

  • For the Salmon Cakes:
    • 2 pounds of fresh wild caught salmon, skin removed
    • 1 seeded and small diced red bell pepper
    • 1 peeled and small diced sweet onion
    • 2 eggs
    • ½ cup of mayonnaise
    • 2 tablespoons of chopped fresh parsley
    • Old Bay seasoning to taste
    • 10 ounces of panko crushed butter crackers or 2 cups of bread crumbs
    • juice of 1 lemon
    • oil for cooking
    • watercress and micro greens for garnish
  • For the tartar sauce
    • 1 cup of mayonnaise
    • ½ cup of small diced pickles
    • 1 tablespoon of capers
    • 1 tablespoon of chopped fresh parsley
    • juice of ½ lemon
    • Kosher salt and fresh cracked pepper to taste

Directions

  • Salmon Cakes: Place the salmon in a food processor and process on high speed until it becomes a thick paste. Transfer to a large size bowl and mix with peppers, onions, eggs, mayonnaise, parsley, seasoning and crushed butter crackers or bread crumbs until completely combined.
  • Form 15 salmon cakes using your hands and set aside.
  • Heat up some oil over medium heat and add in the salmon cakes and cook until golden brown and cooked throughout, about 4 minutes per side. Set aside to dry before serving.
  • Tartar Sauce: Mix together all ingredients in a medium size bowl until combined. Chill before serving.
  • To Plate: Place the salmon cakes over a bed of watercress and top off with tartar sauce and micro greens. Serve!