Chef Michael Salmon - Join me in my Kitchen
Caramelized onions, sage and oil cured black olives make for an explosion of flavor in these unique-shaped barquette tartlets. When onions are caramelized, they become very sweet and are the perfect accompaniment to the salty olives, fresh sage and Parmesan cheese. I love the shape of these small barquette molds which are basically boat-shaped tartlet pans.
These spicy almonds are perfect at cocktail parties and are very addicting. The brown sugar gives a hint of sweetness, just enough to offset the heat from the black pepper. Whole nuts of any kind can be substituted for the almonds, whether you use one type of nut or a selection of various whole nuts. I often make these spicy almonds just before the holidays, package them up in cellophane bags and give them away as Christmas presents.
We make these delicious cheese “puffs” on our foodie trips to the Catalonia region of Spain, where Manchego cheese and Serrano ham is abundant.
I like to use a variety of colored small potatoes for these amazing Hors d’Oeuvres. Top with a little caviar to take it to the next level and use smoked trout instead of salmon to change it up a bit.
The Cajun-spiced beef on these Hors d’Oeuvres pairs well with the rich and smoky-tomato confit. Cajun spice mixes can be purchased at most supermarkets, I have included a recipe here if you would like to make your own. The term “Confit” refers to an item cooked in it’s own “fat”, slowly for a long period. In this case, the tomatoes are cooked slowly in their own juice. The confit is great on many things from fish to chicken. I also make a compound butter with it and keep it in the freezer for a last minute sauce.
The two preparations I give here result in two very different final products. The plantain chips are crispy like potato chips and the Tostones (as they are known in Puerto Rico) or Batakons (in Colombia) are crisp on the outside and soft in the middle.
Allways one of my go-to recipes for Cocktail Hour at the Inn. The foundation of polenta topped with a Spicy-Lemon Aioli and Grilled Tiger Shrimp is hard to beat.
This is one of my all time favorite-quick hors d’oeuvres to take to a friends house. Prep time is minimal, actual cooking time is short and it travels well.
Join me in my kitchen as I prepare recipes from my two cookbooks, European foodie trips and explore new inspirations.
