Polenta Bruschetta

Serves 6-8 as an appetizer

Ingredients

• 4 roma tomatoes, seeded and diced small

• 2 tablespoons fresh basil, chopped

• 1 garlic clove, minced

• 1 teaspoon olive oil

• Kosher salt and fresh ground pepper to taste

• 1 Polenta Chub (makes about 20 rounds)

• 3 tablespoons cooking oil (use what you have but I used avocado oil)

• ½ cup goat cheese, soften

Directions

1. In a small bowl, mix tomatoes, basil, garlic, and olive oil - pinch of salt and pepper to taste; set aside

2. Open Polenta and remove rounded ends

3. Slice polenta into ½ inch slices

4. Brush oil onto polenta slices and season with salt and pepper

5. Grill on each side for 3-5 minutes until they get really good grill marks

6. Remove polenta from the grill

7. On each grilled polenta round, spread a little goat cheese, top with bruschetta mixture and serve.

WATCH ME MAKE THIS

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Caviar Pie

Makes 2 molds that serve 4 - 6 appetizer servings each

My mom used to make this and serve it in a pie dish for company. And since it's not 1969 anymore - my version is a little different...

Ingredients

• 2 hard boiled eggs, peeled and rough chopped with a fork
• 1 Tbsp mayonnaise
• Freshly ground pepper, to taste
• 1/4 cup green onion, thinly sliced then chopped "confetti" style
• 3 Tbsp cream cheese, softened
• 2 Tbsp sour cream
• Caviar (the inexpensive kind you can find at the grocery store)
• Very thinly sliced baguette or crackers for dipping (try to keep them simple so the flavor of the dish comes out)

Directions

1. Mix the eggs with the mayo and season with freshly ground pepper to taste
2. In a separate bowl mix the cream cheese and sour cream until very smooth
3. Use a mold or a clean empty soup can and spray the inside with Pam (or you could put it onto a plate and layer it free form style)
4. First layer is the egg mixture, then some green onions, top with the sour cream/cream cheese mixture
5. Last add a layer of the caviar on top
6. Unmold carefully onto a platter
7. Top with a sprinkle of green onions and serve with the thinly sliced baguette or your choice of cracker.

Doughnutmisu

Serves 6

Think Tiramisu, but with powdered doughnuts – yes, it's that simple. And a pretty bitchin name I might add...

Ingredients

• 1 cup mascarpone cheese
• 2 tablespoons whipping cream
• 1 tablespoon powdered sugar
• 6 small powdered doughnuts, sliced in half
• 6 tablespoons Hersheys chocolate syrup
• 1/4 cup Kahlua
• Cocoa powder

Directions

1. Blend cheese, powdered sugar and whipping cream until smooth
2. Put 1 tablespoon Hersheys in bottom of martini glass
3. Dip cut side of each doughnut in Kahlua
4. On top of chocolate, place 1 doughnut half, then a big tablespoon of cheese mix, then another doughnut half, then more cheese mix then dust with cocoa powder
5. Refrigerate about an hour before eating

WATCH ME MAKE THIS

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MINI QUICHES

Bust these out for parties and NYE, they are quick and super delicious. Also, a great way to use up leftover pie dough and anything else in the fridge.

Makes 12 quiches

INGREDIENTS

• frozen and thawed pie dough
• 1 tablespoon extra virgin olive oil
• 1 red onion, diced
• 12 mushrooms, sliced
• 1 garlic clove, crushed
• 3/4 cup soft goat cheese or Monterey Jack
• 2 handfuls of spinach
• 4 eggs
• 1/2 cup cream
• 1 teaspoon Sambal chili paste (or any hot sauce)
• Big pinch Kosher Salt
• 5 grinds fresh black pepper

DIRECTIONS

1. Preheat oven to 350
2. cut out 12 pastry 4'' circles (I use a cup), shape into muffin baking tray
3. Preheat skillet on high, add oil, mushrooms and onion cook 3 minutes
4. Lower heat to medium, add garlic, cook 1 more minute
5. Add spinach, let it wilt for 1 minute, remove from heat let it cool
6. Beat eggs, cream, Kosher salt and pepper, Sambal chili paste
7. Spoon 1 tablespoon of vegetable mix into each, spoon 2 tablespoons of egg mix
8. Bake for 22 minutes, cool on rack for 2 minutes, eat!

WATCH ME MAKE THEM

Herbed Goat Cheese

A perfect last minute appetizer for the holiday season or any party.

INGREDIENTS

• 4oz soft goat cheese log
• 2 green onions, chopped finely 
• 2 tablespoons parsley, chopped finely (or, dill works too)
• pinch Kosher salt
• 6 grinds fresh black pepper
• whatever bread you have... Bagel, French Baguette, sliced thinly

DIRECTIONS

1. mix green onion parsley and salt and peper
2. roll the goat cheese in the mix coat generously and evenly
3. toast your bread and serve. 

WATCH ME MAKE THIS... 

Bacon Stuffed Mushrooms

Makes 24 mushrooms

These little gems are perfect for anything. NO really - anything.

Ingredients

• 24 mushrooms: white, cremini, brown, whatever works for you
• Olive oil
• 6 green onions, finely chopped
• 1/2 cup Panko bread crumbs
• 1 cup smoked Gouda, grated
• 2 teaspoons Worcestershire sauce
• 3 tablespoons finely chopped parsley
• 1/2 teaspoon red pepper flakes
• Kosher salt and fresh ground
• 1/2 cup bacon, cooked and finely diced

Directions

1. Preheat oven to 400
2. Remove stems from mushrooms, set caps aside and chop stems finely
3. Preheat non-stick pan on low/medium heat
4. Lightly drizzle mushroom caps with olive oil and place bottom-side up in pan
5. Cook until softened and just beginning to color - about 5 minutes - remove, gently turn upside down on a paper towel to drain any liquid then put face up on a lightly greased baking sheet
6. Cook chopped stems with a little oil over medium heat in a non-stick pan about a minute
7. Add green onions and continue to cook until all is softened, 4 to 5 minutes more - remove and put in a bowl
8. Add panko, gouda, Worcestershire, parsley, red pepper flakes, salt and pepper & bacon - mix well
9. Put some of the mixture into each mushroom cap
10. Bake 20 minutes or until slightly crispy on top - serve

Bacon Wrapped Shrimp Filled Jalapeños

Makes a dozen

These are ridiculously good.

Ingredients

• 4 ounces cream cheese, softened

• 1/3 cup cooked baby shrimp

• 1 tablespoon Worcestershire

• 1 large clove garlic, minced

• 12 short, fat Jalapeños with stems

• 12 strips uncooked bacon

Directions

1. Combine cream cheese, shrimp, Worcestershire and garlic in a medium bowl - mix well

2. Holding the jalapeños vertically, cut a T shape into each one

3. Then use your fingers to open the door-like cut to expose the inside - remove seeds and membrane

4. Once cleaned out, stuff them with the filling, close the door and wrap with a piece of bacon

5. Cook seam side down in a medium hot pan or grill until the bacon is crispy all the way around, 10-15 minutes

6. Let cool slightly before devouring, I mean eating – no, I mean devouring

Moscow Mule

Makes 1

A great cocktail – just don’t be tempted to substitute ginger ‘ale’ for the ginger ‘beer’, because it won’t be the same. BTW, ginger beer does not contain alcohol.

Ingredients

• Ice cubes
• 1 half lime, cut into 2 wedges
• 2 ounces vodka
• 4 ounces cold ginger beer

Directions

1. Fill a copper mug (or tall glass) with ice, add vodka, squeeze in both lime wedges - and drop in one of the wedges
2. Fill with the ginger beer
3. Serve

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STUFFED BABY PEPPERS

Serves 3-4

This recipe has only a handful of simple ingredients, which makes them a super easy appetizer – perfect to whip up for a party at the last minute. 

INGREDIENTS

• about 12 baby bell peppers, red, yellow...whatever ya got
• 1 lb pork chorizo
• 1/2 cup Monterey Jack cheese, shredded

DIRECTIONS

1. Preheat broiler to high
2. Cook chorizo in a skillet until cooked through, about 7 minutes
3. Make a T incision in each pepper (don't worry about any little seeds inside)
4. Stuff peppers with some of the cooked chorizo, then broil for 5 minutes cut side down, flip and broil for another 4 minutes
5. Remove peppers, carefully stuff with some cheese then broil again cut side up until melty, about 2 minutes

TIP: You could easily have them done through the point of being stuffed with cheese - then stop. And then when you're ready for them - throw them back in the over for the last couple minutes. #hereforyou

Mini Sriracha Bloody Mary

Serves 1

This will complete any breakfast.

Ingredients

• 2 ice cubes
• 1 small can tomato juice
• 1/2 teaspoon Sriracha
• 2-3 drops Worcestershire sauce
• 1 vodka shot
• 1/4 piece lime, juice salt and pepper

Directions

1. Add ingredients to tall glass, stir well and enjoy.

Cocktail-Rye-Cheesey-Olivey-Things

Ok, so it's got a stupid name, but it's still a great quick and easy appetizer. Plus you get to make it on those funny little rye bread slices.

Ingredients

• 1/4 cup chopped green olives (with pimento if you like)
• 1/4 cup chopped black olives (of the Mediterranean kind)
• 2-3 tablespoons mayo
• 1 1/2 cups grated cheddar
• Juice of 1 lemon
• Cocktail rye bread slices

Directions

1. Heat broiler
2. Mix all ingredients except bread
3. Spread about a tablespoon of olive mixture on each slice
4. Broil 5 to 7 minutes
5. Yum.

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Crab Dip

You can buy expensive crabmeat at your favorite seafood joint, but as long as you find yourself a really good quality canned version you don't need to.

Ingredients

• 1/2 pound crabmeat
• 1/3 cup shredded Swiss cheese
• 1/3 cup parmesan cheese
• 1/3 cup red onion, finely chopped
• 1 tablespoon hot sauce, I like Cholula
• 1/2 teaspoon Worcestershire sauce

Directions

1. Preheat oven to 350
2. Mix all ingredients well and put in a oven proof serving bowl
3. Bake for 15 minutes, then place under broiler to brown top
4. Serve with crackers or something crunchy like baked won ton chips

My Mom's Lox Dip

So simple yet so delicious. Man, she's good.

Ingredients

• 1-4 oz package sliced Lox, chopped
• 4 ounces cream cheese (3/4 small package)
• 3 tablespoons mayonnaise
• 1 green onion, thinly sliced
• 1 hard boiled egg, grated
• thinly sliced green onion for garnish

Directions

1. Combine all ingredients in a bowl and mix well
2. Chill in refrigerator about 20 minutes
3. Sprinkle with a little more sliced green onion
4. Serve with toasted pitas (see recipes)

Smoked Salmon Deviled Eggs

Makes 24 halves

Think deviled eggs are old-school and don't belong in contemporary life? Think again junior.

Ingredients

• 12 hard-boiled eggs
• 6 ounces package smoked salmon, chopped fine
• 1/3-cup mayo, roughly
• 1/2 cup red onion, diced small
• 1 or 2 tablespoons hot sauce
• 1 tablespoon spicy brown mustard
• Big pinch Kosher salt
• Pepper to taste
• 1/4 cup green onions, chopped fine
• Caviar

Directions

1. Slice eggs down the middle lengthwise (you knew that right?)
2. Put whites on your serving plate, and the yolks in a bowl
3. To the yolks add the salmon, mayo, red & green onion, hot sauce, salt, pepper & mustard
4. Mix all well and then fill each of the egg halves
5. Add a tiny amount of caviar to the top of each egg and sprinkle with chives
6. NOTE: You can get these all set a few hours in advance, but don't add the caviar until the last minute because when it sits on the eggs too long the liquid can come out and make the top of the eggs a bit messy.

5 Minute Mini Cheesecakes

Makes about 12-15

Ok, so you've gotta bake them for 25 minutes - they still only take 5 minutes to make. Have them for a party and let your guests top them the way they want.

Ingredients

• 2-8 oz packages cream cheese, softened
• 2 eggs
• 1/2 cup sugar
• 1 tablespoon Grand Marnier
• Nilla Wafers

Directions

1. Preheat oven to 325
2. Beat cream cheese with eggs, sugar and Grand Marnier until very smooth
3. Drop one Nilla Wafer in the bottom of each muffin cup (I like to use the foil cups that don't need a pan)
4. Fill each cup 2/3 full
5. Bake for 25 minutes, remove from oven and allow to cool completely and remove paper cups
6. Top with anything you like: fresh fruit...cherry piefilling...chocolate chips...jam...a pickle...whatever

Chocolate and Grand Marnier Fondue

You...someone special...the lights down low...candles flickering...romantic music and a smooth dark chocolate fondue to share...one fork...two mouths. Or it could be just you and the chocolate...whatever works, right?

Ingredients

• 3 oz Bittersweet chocolate
• 2 oz Milk chocolate, chips are fine
• slightly more than 1/4 cup whipping cream
• 1 tablespoon Grand Marnier
• Stuff to dip:
• Pound cake cut in cubes or rectangles
• Fresh strawberries, stems on
• Fresh orange sections, anything else you like chocolate on

Directions

1. Chop bittersweet chocolate into smallish chunks and place in a small bowl with milk chocolate
2. Bring whipping cream to boil in a small saucepan
3. Immediately remove from heat and pour over chocolate - whisk until smooth and silky
4. Stir in Grand Marnier
5. Place in a little fondue pot or small serving bowl and serve with whatever you like to dip

Strawberry Mojito

Makes 1 - but a really delicious one.

This drink requires you to perform the ancient bartender art of 'muddling' which just means mashing some of the ingredients at the bottom of the glass to bring out the flavors & oils. You can even buy special equipment just for this task. Or you could use the handle of a wooden spoon or stick or hammer handle if you had to.

Ingredients

• 2 ounces white rum
• 10 fresh mint leaves
• 2 strawberries, halved
• 1/2 lime, quartered
• club soda
• 1 teaspoon sugar

Directions

1. Put lime, sugar, strawberries & mint in the bottom of a tall glass and muddle
2. Add ice, rum and fill to the top with soda and stir

French Martini

Makes 1

Chambord is raspberry liquer and a great addition to your bar - or cupboard, too - as it's great even just on ice cream.

Ingredients

• 2 ounces Vodka
• 1 ounce pineapple juice
• 1/2 ounce Chambord
• 1 lemon twist

Directions

1. Put ice in cocktail shaker
2. Add all ingredients and shake well
3. Pour into glass, add lemon twist and drink

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Champagne Cocktail

Makes 1

A classic that's perfect for New Year's - and way simple. Bitters are just a vegetable extract that's used in making a bunch of cocktails - you can find it at the supermarket. You know sparkling wine is essentilly the same as champagne - you just can 't call it champagne unless it comes from the champagn region of France.

Ingredients

• Champagne or Sparkling Wine
• 1 sugar cube
• 2 dashes Angostura bitters

Directions

1. Shake 2 dashes bitters on sugar cube and drop in champagne glass
2. Fill with champagne

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King Crab Legs

Serves 2

This is a great opening to a romantic meal for two. Don't be put off thinking crab is difficult to deal with - it's not.

Ingredients

• 1 pound King crab legs
• 1/2 cup butter
• 1/2 teaspoon fresh ground pepper
• 1/2 teaspoon chili powder

Directions

1. Cut the stick of butter in half and put each half into a small bowl - don't do anything with it yet
2. Break each leg into 2 - 4 pieces - depending on how long they are (pieces should be about 5 - 6 inches long)
3. Fold 3 paper towels in half, so they're sort of 1 1/2 paper towels long and lightly dampen with water then wrap around the crab legs (these are already cooked...we're just warming them)
4. Place the bundle in the microwave for 2 minutes
5. Remove the crab, and while you're putting it onto a platter, put the butter bowls into the crow to melt - about 30 seconds I think
6. Remove bowls and add the pepper to one and the chili powder to the other
7. Open the shells, get to the meat and dip into your favorite butter sauce (but be sure to try both before you decide)