Entries in Appetizers (29)
The Shuffle-Off-To-Buffalo Chicken Wings
"The Shuffle-Off-to-Buffalo Chicken Wings?! What the...?!" Ah yes, whenever I get the craving to make something really HOT, I pull out my old restaurant recipe book. Hmmm, let's see.... oh! How's about this ol' variation on Buffalo Chicken Wings... yes indeed, this dish is so spicy that it will positively make your lips swell up. Hoo Hah!
1. The First Day: Prepping Your Chicken Wings
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J.P. Gelinas
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Long Island Stuffed Clams
In Long Island (which is where I hang my hat), there's an abundance of fresh clams available. Among the many varieties of clams, I think I prefer littleneck clams the best. To me, a perfect snack in the summer is enjoying a dozen fresh shucked littlenecks with some ice cold beer. Ahhh!
Today's recipe employs a larger version of the littleneck clam called the Quahog clam. Quahog clams, also known as "chowder" clams, have a firmer texture and a stronger flavor than littlenecks. Most folks that aren't from the East Coast call them "hard shell clams" or simply "hard clams." I find them to be the best type of clam to use for a stuffed clam recipe of any type. Prior to making this recipe, make sure your clams have been refridgerated for at least 2 hours. They're easier to work with if they are cold.
J.P. Gelinas
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Black Bean Mango Salsa
I've been on a salsa kick lately. It's probably due to the hot weather we've been slogging through up here in New York. To me, there's nothing better than kicking back with a cold beer, a bowl of tortilla chips and some salsa on a really hot day. This salsa recipe combines the sweetness of mango with the tang of the habanero pepper. Increase the habanero quotient if you want to set your proverbial wig on fire! Otherwise, leave it as it is and you'll enjoy a nice little tingle.
J.P. Gelinas
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Independence Day Salsa
Ahhh...I've always loved the fourth of July! As I get older, I look back on a many wonderful moments: steaming up fresh caught lobsters in Maine, making a blueberry pie with my gran'ma in her little kitchen in Massachussets, a rousing game of run-for-your-life horseshoes at a barbecue in Pennsylvania (see, you had to wear a blindfold while playing this version of horseshoes and...), accidentally setting fire to that old oak tree in my family's backyard while taking my first crack at barbecuing (sorry about that, Dad...). Each year brings about another opportunity to create new memories and tastes that will linger in time. With that in mind, I've been invited to a party this year... Hmmm, what to make, what to make... Ah! How's about a nice salsa verde?
One of the key ingredients to this particular salsa is the tomatillo, also known as a "mexican tomato". Actually, a tomatillo is not a tomato at all! It's a small, round green fruit which is frequently used in Latin American cuisine, especially their green sauces. For today's recipe, we'll be using canned tomatillos; they're usually available in the Spanish section of your local market or at specialty food stores. Along with the tomatillos, I've added roast pecans and a tiny amount of brown sugar in order to add a little more contrast to the different levels of flavor. In addition to using this salsa as an appetizer with chips, it makes a dandy sauce for grilled fish or chicken. Hoo Hah!
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J.P. Gelinas
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Vidalia Onion Guacamole
A Vidalia Onion is a delicious onion which is unique to the state of Georgia. The onion was first grown in Tombs County, Georgia in the 1930's by a farmer named Mose Coleman. Coleman discovered that the soil in which he grew his onions had a low sulfur content which produced onions that had a unique sweet flavor.
In your local supermarket, you may see onions being sold as "sweet" onions, but do not be fooled; these onions usually come from Chile and do not have the distinctive taste of the Vidalia Onions. Vidalia Onions, specifically approved by the United States Department of Agriculture, are the only onions that can be sold under that specific name.
One of my favorite ways to prepare these tasty onions is to use them in a guacamole. Here's how you make it:
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J.P. Gelinas
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Chef JP's Crab Cakes
Ah, crab cakes! I first tried crab cakes during a childhood trip to Maine and was hooked from the first bite. Just the thought of them brings to mind the dancing sweetness of tender crabmeat surrounded by a wonderful crunchy texture. Over the years, after trying out a multitude of recipes, I eventually assembled my own humble version of this classic nosh. I can't claim it's the best in the world but it works for me!
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J.P. Gelinas
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