My friend Kathy brought this to one of our Wednesday Wine Night events and I hadn’t even swallowed my first bite before I was screaming for the recipe.
The first time we ever heard of Eggplant Caponata was when we had it at the International Pinot Noir Celebration in McMinnville, Oregon. It was like nothing we had ever tasted. Sauteed eggplant and onions flavored with cinnamon and cocoa powder, crunchy with pine nuts and richly colored with balsamic vinegar. A combination of complex flavors that work very well together. It almost reminds me of a chunkier, richer and more savory version of a chutney. I made this after arriving home from our Oregon trip, and actually blogged about it in 2009. It was somewhat hidden in the post as an appetizer for a main course and accompanied by an unrecognizable photo, so we’ll just pretend it never happened.
This shrimp dish has just propelled itself into first place as our favorite appetizer small plate recipe. Butterflied, breaded and fried, and with a zesty Remoulade Sauce for dipping, it’s a winner.
Chile Cheese Cake, a great Southwestern appetizer recipe. It’s prepared in a spring form pan like a cheese cake, it looks like a cheese cake, but loaded up with southwestern ingredients, this appetizer served with tortilla chips is a unique and wonderful crowd pleasing recipe.
This South of the Border cocktail, with it’s “usual suspect” lineup of fresh and spicy Southwestern ingredients, results in an intoxicating dish. It’s similar to ceviche, however, the seafood is cooked, not brined. We loved it, and it’ll have a permanent spot in my recipe database.
“Call up a couple of friends that share your love of wine and invite them over. Tell them that you have been waiting to open these bottles and that you couldn’t think of anyone that you’d rather share them with. Fine wine, like life, is meant to be enjoyed.” Loosely quoted from Matt Kramer, Wine Spectator, April 30, 2012.
This week Google will be inundated with recipe searches for every kind of snack food imaginable, dips, salsas, wings, sliders…all of those delicious foods that will fill our party tables and define watching the Superbowl.
I haven’t made a cheese ball in years! But when I saw Lisa’s creation over at Homesick Texan, I knew the hiatus was over and this had to be included somewhere in my Holiday Menus. I decided to make this part of my contribution for a Christmas Day Dinner at our friend’s Greg and Cauleen’s. It was an overwhelming hit. The only thing that made it home was a shiny clean plate and spreader.
This is so incredibly easy. I’ve served this dip and roasted vegetables as an appetizer dish at a wine tasting party…
…and also as a side dish for dinner. This photo is with Oprah’s Baked Chicken recipe.