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Gourmet Chef Recipes - January 25, 2007

Gourmet Chef Recipes presents recipes, culinary techniques, presentation styles, menu ideas and party planning.

Today we celebrate Cocktail Parties with 3 delicious recipes.

Print and Prepare !!!
 

Baguette With Goat Cheese Roasted Peppers And Basil
 
 
 
Ingredients -
 

1 jar Goat Cheese or Chèvre in oil
1 Red Bell Pepper, roasted
1 Yellow Bell Pepper, roasted
3-4 tablespoons Fresh (not dried) Basil, chiffonade
1 large Baguette
 
Preparation:
 

Slice baguette into 1 inch slices. Spread a layer of goat cheese onto each slice. Top with a strip or two of roasted pepper and a few strips of fresh basil.
 
 

Clams Casino
 
 
 
Ingredients -
 

6 slices Bacon, cooked crisp and crumbled
24 small Hard Shelled Clams
1/4 cup (1/2 stick) Butter, softened
2 tablespoons minced Onion
2 tablespoons minced Green Pepper
2 tablespoons minced Fresh Parsley
1 tablespoon Lemon Juice
1 tablespoon Worcestershire Sauce
 
Preparation:
 

Shuck the clams by prying each open with a knife. Cut the clam from the shell. Slit the skin of the clam's siphon (neck) and pull off and discard the tough skin. Scrub the bottom shells and discard the tops.

Place a clam in each bottom shell and place the shells on a baking sheet.

Combine the butter, onion, bell pepper, parsley, lemon juice, and Worcestershire sauce in a small bowl and mix well.

Preheat the broiler.

Spoon about 1 teaspoon of the butter mixture into each clam. Sprinkle the crumbled bacon on top.

Broil for 3 minutes, until the butter is bubbling. Serve hot.
 
 

Crab Cakes And Roasted Red Pepper Sauce
 
 
 
Ingredients -
 

Crab Cakes:
1 1/2 cups Cracker Meal (found near bread crumbs in supermarket)
1/2 cup Milk
3 (6 ounces each) cans Lump White Crab, drained very well
a few pinches Coarse Salt
1 rounded teaspoon Old Bay Seasoning
1 tablespoon Baking Powder
a handful chopped Fresh Italian Parsley
1 stalk Celery from heart of stalk, chopped very fine
zest of 1 Lemon
1 tablespoon Worcestershire Sauce
6 drops Hot Sauce
2 tablespoons Mayonnaise
1 large Egg, beaten
Vegetable Oil, for frying
1 Lemon, cut into wedges

Sauce:
3 Roasted Peppers
6 to 10 drops hot sauce (6 for mild, 10 for hot)
juice of 1/2 Lemon
1/2 teaspoon Celery Salt, or to taste
 
Preparation:
 

Sauce:
Combine all ingredients in a food processor and pulse until a smooth, loose paste is formed. Set aside.

Crab Cakes:
Place cracker meal in a bowl and moisten with milk. Add crabmeat, salt, Old Bay seasoning, baking powder, parsley, celery, lemon zest, Worcestershire, Tabasco, mayonnaise or dressing, and beaten egg. Combine crab cake mixture and form into 8 patties. Fry in hot oil (1/2-inch deep) over medium-high heat until golden, 3 to 5 minutes on each side. Serve with lemon wedges and Red Pepper Sauce.