Tag Archive | "appetizer recipe"

Give Your Terrine a Texas Twist

Here’s an easy appetizer recipe that showcases the best of what Texas has to offer, which has come to include goat cheese as well as both black and green olives.

terrine1You can also adapt it to suit your tastes. If you don’t like black olives, double up on the green. Don’t want the green olives stuffed with jalapenos? Then use them with pimentos or anchovies or whatever you like — except for pits, of course.

You have to make this dish ahead of time, which frees you up to attend to other details before your party begins.

Texas Goat Cheese Terrine with Olives

15 ounces fresh goat cheese
3/4 cup heavy cream, or more, as needed
3/4 generous cup jalapeno- terrine2and garlic-stuff green olives, finely chopped
3/4 cup salt- or oil-cured black olives, pitted and finely chopped
Fresh herbs, such as thyme or chives, minced, for garnish (optional)

In a bowl, mix the goat cheese and 3/4 cup heavy cream to make a smooth, rather light spread. If it is too dense, add more cream. Evenly spread 1/4 of the mix across the bottom of an 8-inch square serving dish or bowl. Spread the green olives evenly over the surface of the cheese. Spread another 1/4 of the cheese mixture on top. Sprinkle the black olives evenly over the top. Spread another 1/4 of the cheese mixture on top and flatten it out.

terrine3Use the remaining goat cheese like frosting to spread an even white layer on top.

Cover with plastic wrap and refrigerate for at least 6 hours before serving. You can do this a day in advance.

Before serving, bring the terrine to room temperature. Sprinkle the herbs on top, if desired.

Serve with your choice of corn chips, pita chips, crackers and celery sticks or other crudites.

Makes 10 servings.

Adapted from “Olives, Anchovies and Capers” by Georgeanne Brennan

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Make Your Own Scotch Eggs

Two Step's Seafood Scotch Egg

Chef Steve Warner of Two Step Restaurant and Cantina, 9840 W. Loop 1604 W., has given Scotch eggs a makeover. Instead of rolling the eggs in sausage, he has created a seafood coating that mixes salmon and shrimp together.

Two Step’s Seafood Scotch Egg

¼ pound fresh salmon fillet
1 ounce smoked salmon
¼ pound black peeled tiger prawns
1 teaspoon finely chopped chives
1 teaspoon salt
4 medium eggs, soft-boiled for 6 minutes
¾ cup flour seasoned
2 medium eggs beaten
¾ cup bread crumbs
1 quart vegetable oil

Dice salmon fillet, smoked salmon and tiger prawns, then chop finely. Mix together with chives and salt. When mixed, place in the fridge to chill for 30 minutes.

Peel soft-boiled eggs, being careful not to break. Take seafood mix out of the fridge and divide into four equal parts.

With wet hands, mold seafood mix around soft-boiled egg, making sure that the mix is equal thickness around the egg. When all eggs are covered with the seafood mix, place in the fridge on grease-proof paper for 30 minutes.

In three separate containers, you should have;

  • Seasoned flour
  • Beaten eggs
  • Bread crumbs

Pass the seafood scotch eggs from flour to eggs then to bread crumbs.

Heat the oil in a fryer to 160 degrees. Put scotch eggs into the flyer and cook until golden brown. Take out and put into an oven tray and finish in an oven preheated to 200 degrees for 3 minutes.

Take out of the oven, cut in half and serve with green salad and caper relish.

Makes 4 eggs.

From Steve Warner/Two Step Restaurant and Cantina

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