Monthly Archives: March 2008

Sausage Rolls

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Sasuage Roll by Ron Dollete on FlickrSubmitted by The Lord Riddler
Chef’s Note: Do NOT buy phyllo dough as it’s too thin.

Ingredients

Two boxes frozen puff pastry sheets* 1 pkg Sage Seasoned Sausage meat
1 egg, beaten water

Directions

  1. Let pastry thaw out at room temperature for a couple of hours & then take one slice at a time & open it out to be a rectangle.
  2. Preheat oven to 350°F.
  3. Gently roll the sheets out a little longer, about 1″ on all 4 sides.
  4. Cut the pastry into 3 sections, making a total of 9 rectangles.
  5. Take a spoonful of sausage meat & roll it between your hands to make sausage shape & put on one end of pastry square. Do this for all 9.
  6. Use a pastry brush & gently dip it into the water & brush the opposite end of where the sausage meat is.
  7. Roll firmly into rolls & place onto a rectangular cookie sheet. Using a knife, slice 3 air slits in the top of each pastry.
  8. Brush the tops with the beaten egg (i.e. egg wash) & bake in preheated oven for 20-25 minutes or until golden brown.

Sweet Pepper Poppers

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Sweet Pepper Poppers by Rusty Clark ~ 100K Photos on Flickr Submitted by AmyMichelle
Serves 6

Ingredients

3 garden peppers (use 1 green, yellow, & red) 1 tomato, cored, seeded, & diced
¼ c. diced red onion 1 tsp dried cilantro
¼ tsp coarse kosher salt 8 oz. shredded Monterey Jack cheese

Directions

  1. Preheat grill to a medium temperature.
  2. Core & seed the peppers; cut into quarters so that each quarter makes a little cup.
  3. Mix remaining 5 ingredients in a small bowl.
  4. Spoon mixture into pepper cups.
  5. Place the peppers onto a grill. For a gas grill, close the lid & leave the peppers on the grill 3-5 minutes until the skin blisters & slightly charred, the cheese should be melted.
  6. Use a large spatula to remove the peppers… WARNING they will be HOT.
  7. Top with sour cream, if desired.

Dave’s Buffalo Wings

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Submitted by The Wizard of Ahhhs

Ingredients

4 or 5 lb. bag of wings, defrosted 1 qt buttermilk
Oil for deep frying Flour for dredging
1 12oz. bottle of your favorite hot sauce 1 stick unsalted butter
1 clove garlic, chopped ½ tsp dry mustard
dash of Worcestershire sauce

Directions

  1. Defrost wings & soak them in buttermilk overnight.
  2. Dredge wings in the flour then deep fry them in the oil. Make sure your oil is hot enough before frying, at least 325°F.
  3. In a saucepan, melt the butter & add the garlic, dry mustard, & Worcestershire. Heat until the garlic starts to cook slightly, then add the hot sauce & bring to a boil.
  4. Once the sauce boils for a minute or so you can turn it off; it’s done.
  5. When all the wings are done, toss them in the sauce & serve with Ranch or Bleu Cheese dressing & some celery & enjoy.

Chef’s Note: Most people use Franks, I do not. The salt content is too high, there are other brands out there that are less salty, like Texas Pete’s, & are just as good. Look at the label: if the sodium RDA is less than 10% (which is what Frank’s is) then try it. If you do use Franks, be sure to use unsalted butter to cut the saltiness down.

Garlic Crostini with Caramelized Onions & Gruyere

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Submitted by Shane

Ingredients

Fresh baguette, cut into ¼” slices 3 sweet onions, cut in ½ lengthwise & cut
2 tbsp butter into small strips
2 tbsp olive oil ¼ c. white wine
¼ lb Gruyere cheese, grated 1 clove fresh garlic, peeled
salt to taste fresh ground black pepper to taste

Directions

  1. Place baguette slices in 250°F oven & bake until crisp & golden brown. Remove from oven & allow to cool.
  2. In a sauté pan, heat the butter & olive oil & then add the onions & cook slowly over low to medium heat.
  3. Add salt & pepper to the onions & stir occasionally while keeping the onions evenly distributed on the bottom of the pan.
  4. Add the wine & allow the onions to continue to caramelize. Make sure that the onions do not burn or you will taste some bitterness instead of the sweetness that you are trying to achieve.
  5. Once the onions are golden brown & the liquid has been cooked off, remove from heat & allow to cool.
  6. Rub the fresh garlic clove on each slice of toasted bread (crostini).
  7. On each crostini, place a heaping tsp of caramelized onions & a tsp of grated Gruyere & place on a baking sheet.
  8. Place crostinis in 300°F oven & bake until the cheese is melted & just starting to bubble. Remove from oven.
  9. Serve these warm & watch the reaction of your guests. Bon Apetit!!

Chef’s Note: These appetizers are addictive & delicious. You can experiment with other types of cheese but I highly recommend using Gruyere. It’s a form of Swiss cheese that is so much more complex in flavor than the traditional Swiss that you may be used to. At first it’s a little fruity & then becomes earthy & a little nutty. It goes perfectly with the caramelized onions. This takes a little bit of time to prepare but you & your guests will not regret it. The number of servings will vary.