Tag-Archive for » Finger Food Fridays «
23
Sep 2011
Sep 2011
I came across this finger food a couple of years back while combing through one of Martha Stewart’s magazines. It’s a fun way to turn an average bag of chips into a highfalutin party food. The key is to start with the right chips. I think the kettle cooked varieties work best because they’re hefty and super-crunchy. The Cape Cod Kettle Cooked Reduced Fat are my favorites because I can double my portion without the guilt. Those bags also tend to have more twists and folds–I love the folds! Any combination of fresh herbs work. Just be sure to use [ ... ]
12
Aug 2011
Aug 2011
New Orleans is known for lots of wonderful food stuff, including sandwiches. The two most popular being the poor boy and the muffuletta. But there’s another sandwich in town that’s gotten a lot of attention over the past few years. It’s “banh mi” (pronounced bun-me). The word refers to both a Vietnamese-style baguette loaf and the sandwich that’s made with it. The story behind the New Orleans-Vietnamese banh mi goes something like this.
Way back when, the French introduced a baguette smeared with liver pate to the Vietnamese people. The Vietnamese called it banh (biscuit/cake) mi (flour/wheat). The French-style baguette was [ ... ]
Category: Appetizers, Finger Food Fridays, Poor Boys, Pork
Tags: Appetizers, Finger Food Fridays, Po-Boy, Pork One Comment
05
Aug 2011
Aug 2011
Better Cheddar is a coveted prepared food item in New Orleans sold at a couple of local grocery stores. Langenstein’s, one of the oldest family-run institutions in the City, has arguably the best with Robért’s Fresh Market’s version running a close second. This addictively delicious spread is made with white cheddar cheese dotted with walnut pieces, green onions and garlic. It’s perfect served on crackers. Yet, it also makes a delicious topping for baked potatoes. And it’s a great inspiration for other dishes such as “Better Cheddar Burgers”! I crave it often, which is why I had to start making [ ... ]
29
Jul 2011
Jul 2011
I’ve got football fever bad and it’s not even August! I think it’s from the flood of news coverage following the NFL owners/players agreement. I’m just thrilled the season will start as scheduled. And by the sound of things, the Saints are building another winning team. Isn’t it exciting? And you know, the only thing better than watching football is throwing a football party. Which brings me to today’s finger food. I’m revisiting Caesar Salad Pancetta Cups–one of the dishes I hurriedly prepared for last season’s Super Bowl. Back in February, I [ ... ]
22
Jul 2011
Jul 2011
This Tomato-Pesto Tart is a deliciously savory hand-me-down recipe. My sister’s mother-in-law Pat handed it down to my sister Giselle who handed it down to me. Maybe what I should have said is that my sister simply handed it over to me since we’re of the same generation. Either way, I’ve got a copy and I’m sharing it with all of you!
This tart could easily be called “Summer Pie” because it hits two of the most vibrant flavors of the season, tomatoes and basil. For the best tasting tart, use the freshest ingredients. If you can get your [ ... ]
Category: Appetizers, Finger Food Fridays, Vegetables
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15
Jul 2011
Jul 2011
I have no intentions of preheating the oven or even lighting up the grill today. It’s just too doggone hot to play with fire inside or out, if you know what I mean. So, I’m planning three no-cook meals beginning with fresh strawberries and a hard-boiled egg for breakfast and ending with Prosciutto-Wrapped Asparagus and a refreshing cocktail for dinner.
Now I don’t know about you, but I was raised on only a handful of fresh vegetables and asparagus wasn’t one of them. No, the asparagus I was familiar with came from the grocery store shelves. I’m not [ ... ]
Category: Appetizers, Finger Food Fridays, Salad, Vegetables
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08
Jul 2011
Jul 2011
Have you figured out by now that I’m a chips-and-dip junkie? Oh yeah! My addiction is well-documented in many of my Finger Food Friday posts … and there’s plenty more where those came from! I spend the better part of most days playing around with refrigerator finds in the hopes of creating yet another hot, cold, creamy or chunky dip to scoop onto whatever salty, crunchy vehicle I have on hand. Today, for instance, I have an unopened bag of Xochitl (pronounced “so cheel”) thin and crispy tortilla chips–my new favorite–and a handful of perfectly [ ... ]
01
Jul 2011
Jul 2011
Througout the years, I’ve eaten deviled eggs every which way. Many were decades-old family recipes that followed some combination of mashed yolks, mayo, mustard and sweet pickle relish. Others were filled with more interesting ingredients like crabmeat, chipotle peppers or Underwood Deviled Ham in the can. Do you remember that stuff? All of them were delicious, even the ones with pickle relish–which I firmly believe should be relegated to hotdogs! At home, however, I’ve always stuck to my traditional recipe of Hellman’s mayonnaise, Dijon mustard and black pepper. I’ve relied on those basic ingredients [ ... ]
17
Jun 2011
Jun 2011
Roasted fingerlings are all the rage in my house right now. My whole gang loves munching on these odd-shaped potatoes. They have thin skins and are perfectly portioned too. So nothing goes to waste (every mom has to love that). I pop them in a hot oven for twenty-minutes and boom! Tiny tender tubers. I usually serve them as a snack straight out of the oven. Although tonight, I’m preparing a robust Romesco Sauce to dip them in. I thought that would make a great dish for a Finger Food Friday fete!
Romesco sauce is a relative newcomer to my recipe [ ... ]
10
Jun 2011
Jun 2011
As I mentioned in an earlier post, the family veggie garden is off to a promising start. Our herb garden is thriving too. This year we’ve planted rosemary, lemon thyme, pineapple sage and basil. The rosemary and lemon thyme get ample attention in my kitchen in dishes such as Barbecue Shrimp and Grilled Lamb Chops. The pineapple sage is new to me and my garden–I’m exploring ways to use it with pork and incorporate it into cocktails and maybe even ice cream. I’ll let you know if I have any success with that. [ ... ]
