#appetizers
Here’s a series of appetizers I recently finished for an upcoming gallery show of postcard-sized pieces called “Send Me Across the Sea” at the Book and Job Gallery February 25-26! Here we have Shrimp, Pigs in a Blanket, Chips, and Devilled Eggs
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I love seafood. And I’m always craving seafood. Ceviches, oysters, po’ boys, lobsters rolls, moules frites, sushi. I love it all. I don’t really like preparing raw food though in my own home, but I’ve been craving crudo pretty badly. So I made this dish. It’s the fanciest (and least time-intensive) thing I’ve ever posted on this food blog.
Living in the Midwest, I don’t have access to the super fresh stuff I’m used to in New York and that’s why I don’t really like preparing raw food in at home. Granted, technology and the way things are packaged and shipped are continuously improving, but the ultimate rule is always buy from a trusted source!
This dish is an appetizer and I can’t stress the importance of using high-quality fresh scallops for this. Secondly, the Thai basil brings out a little earthy bitterness that I quite like – if it’s not for you, sweeten it up with a few tablespoons of fresh squeezed orange juice à la Jean-Georges Vongerichten.
For about 4 servings:
- ½ lb. dry-packed sea scallops
- 1 lime, juiced
- 1 tbsp. pure sesame oil
- 1 ½ tsp. tamari
- 1 tsp. rice vinegar
- 1 tsp. grated ginger
- 1 small Serrano chili thinly sliced
- 1 bunch Thai basil leaves, chiffonade
Pat scallops dry and thinly slice them crosswise. Whisk together lime juice sesame oil, tamari, cringed and ginger. Arrange scallop on plates. Spoon sauce over scallops. Garnish with sliced chili and sprinkle with a tablespoon scoop of Thai basil leaves.
Since no one is entertaining this year, it doesn’t mean we can’t pretend to throw a party. Pair this warm and gooey dish with something refreshing to drink!
For 6-8 servings:
- 8 oz. brie cheese wheel
- 1 sheet (about 8 ½ ounces) puff pastry
- 1 egg, beaten
- ¼ c. orange marmalade
Preheat oven to 425F. Set brie wheel on top of sheet of puff pastry. Wrap the brie in the pastry – I made little pleats where necessary so it formed a round. Brush beaten egg over the pastry and place into a baking dish or baking pan.
Bake for about 20 minutes until the pastry is golden brown. Top it with orange marmalade once it’s hot out of the oven. Serve with crackers.
#Maryland girl making #crabcake #appetizers for Christmas dinner
https://www.instagram.com/p/Br0-7BRBb_B/?utm_source=ig_tumblr_share&igshid=19v6yckfwp2qh
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Party food!
Traditionally used to serve steamed egg custards, this Japanese Chawanmushi Cup is also ideal for serving appetizers or desserts.
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CHICKEN AND WAFFLES ON A PRIVATE JET * JACQUELINE TRAVELS
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Hi! Come fly to Atlanta with me on a Private Jet! I made chicken and waffles for my passengers and take you on a catering run to show you some of the work a private jet flight attendant job requires. Please leave me a thumbs up and don’t forget to subscribe to my channel so you don’t miss out on any future flight attendant vlogs. Thanks for watching!
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