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Archive for the ‘Hors D’oveures’ Category

Lobster Tail with Chili Sauce

Saturday, March 1st, 2008

Lobster tails (2-4)

3 Tbs Chili sauce

3 shallots finely diced

5 roasted garlic cloves

2 cups cleaned and pickled basil leaves

2-4 cups orange juice

Process everything except lobster and orange juice in a food processor.  Split and pull meat from the lobster tail.  Grill or broil lobster, basting with 1 cup of orange juice.  Serve hot or cold, with a small amount of sauce on the side.

Oysters Casino

Monday, February 25th, 2008

36 oysters

1/2 lb butter

2 oz green pepper

2 cups finely chopped green onions

1 oz finely diced shallots

1/4 cup chopped parsley

1 oz lemon juice

9 bacon strips

salt and white pepper to taste

Shuck oysters and toss top shell.  Place oysters on a baking pan.  Place butter in a mixing bowl and whip until smooth.  Add green peppers, shallots, parsley, and lemon juice, whip until combined well with butter. Seasons with salt and white pepper.  Cook bacon halfway and drain.  Cut bacon into 4 strips a piece.  Put a small amount of butter onto each oyster and cover with a piece of bacon.  Bake under broiler until bacon is crisp, then serve immediately.

Bacon WrappedShrimp

Monday, February 25th, 2008

1 LB medium shrimp, shelled about 45 pieces

1/2 tsp garlic powder

Salt to taste

15 slices of bacon cut crosswise into thirds

Sprinkle shrimp with garlic powder and a little salt.  Wrap each shrimp in a piece of bacon, then arrange on broiler rack.  Broil bacon wrapped shrimp, turning occasionally 3 to 4 inches from heat for about 8 to 10 minutes until bacon is crisp and browned.  Serve while hot.


Friday, October 12th, 2007

SpanakopitaThis is a wonderful recipe for family get togethers and has been a great hit at our Summit County Chamber mixers.

  • 2 lbs. Fresh spinach leaves
  • 1/2 cup chopped fresh parsley
  • 1/2 cup chopped fresh dill
  • 2 cups finely chopped green onions
  • 1 1/2 tsp. Fine Grey sea salt
  • 1/4 cup organic extra virgin Olive Oil
  • 3 cups chopped onion
  • 1/4 tsp. Course ground black pepper
  • 1/2 Lb. Feta cheese, crumbled
  • 14 filo leaves
  • 3/4 cup clarified butter
  1. Wash & clean the spinach. Discard the stems. Drain & cut the leaves into shreds.
  2. Combine the spinach, parsley, dill, green onions & Grey sea salt in a bowl. Let stand 15 minutes, than press out all of the liquid.
  3. Heat the Olive Oil in a skillet & sauté 3 cups of onions until soft and transparent. Add the spinach mixture from step 2 and sauté for a few more minutes. Add the Feta cheese & black pepper.
  4. Place each of the filo leaves in a buttered 10″ x 17″ x 2″ baking pan, brushing each leaf with clarified butter . Add the spinach mixture from step 3, spread into a thick layer then add remaining filo leaves, again brushing with butter. Cut into 3″ x 3″ pieces with a sharp knife.
  5. Bake at 375 degrees for 30 minutes or until golden brown.