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Tag Archives: smoked

HERBED GOAT CHEESE MELON PARTY BITES and PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD and MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP and GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS and SALMON BITES

21 Saturday Feb 2015

Posted by Ceri Wilkin in Appetizers, Recipes

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Tags

brie, candied pecan, ginger, goat cheese, heirloom tomato, mango, parmesan, pear, Salad, salmon, shooters, shrimp, smoked, tarts, tequila, The Oscars, tuiles, watermelon

Apparently everyone but me was aware of the amazing Oscars after party – The Governors Ball, where the cuisine takes centre stage as the preeminent entertainment and enjoyment.

I just discovered Chef Wolfgang Puck prepares dinner for 1,500 – WOW!! The only reason I researched the Oscars, and came to realize food was such an important part following the awards ceremony, was because a wonderful, creative friend gathered a gregarious group, inviting them to wear their pajamas and bear a box of their favorite Chinese take-out. So I was intrigued about the evening fare for this entertainment industry event.

However, you don’t need 300 chefs in your kitchen and 600 waiters to serve your spread, in order to throw a great Oscars party. Far from the glitz and glamor of the red carpet, these appetizers are elegant, yet quick and easy to make and perfect to enjoy along with a good dose of celebratory celebrity.

HERBED GOAT CHEESE MELON PARTY BITES

herbed cheese melon bite

Cut half of 1 small watermelon into 1-inch-thick slices. Cut slices into 25 rounds, using a 2-inch round cutter. Scoop just enough melon from tops to form indentations, using a melon baller. Stir together 1 (4-ounce) goat cheese log, softened; 2 tablespoons chopped fresh basil; juice from half a lemon; and salt and freshly ground black pepper to taste. Spoon into indentations. Chill one to two hours. Garnish with fresh basil and freshly ground black pepper.

Enjoy!

Recipe adapted from Southern Living, August 2012

PARMESAN TUILES WITH HEIRLOOM TOMATO SALAD

parmesan tuiles with heirloom tomato salad

6 tablespoons freshly grated parmesan cheese

1 1/2 tablespoons unsalted butter, softened

1 tablespoon plus 2 teaspoons flour

freshly ground black pepper

1 1/2 cups finely diced heirloom tomatoes

1 tablespoon snipped chives

1 teaspoon coarsely chopped tarragon

2 teaspoons olive oil

salt

Heat the oven to 400F and line a large baking sheet with parchment paper. In a medium bowl, combine the parmesan cheese with the butter, flour and a generous pinch of pepper and mash the ingredients until a dough forms. Form the dough into a 4-inch log. Cut the log into 12 equal slices and arrange the slices on the baking sheet. Using your fingers, press the slices into 1 1/2 inch rounds.

Bake the tuiles on the lowest rack in the oven for about 7 minutes, rotating the pan halfway through baking, until the tuiles are golden brown and sizzling. Let the tuiles cool completely, then transfer them to a paper towel-lined plate and blot any excess oil.

In a small bowl, toss the tomatoes with the chives, tarragon and olive oil and season with salt and pepper. Spoon the salad over the tuiles and serve right away.

Enjoy!

Recipe adapted from Food and Wine, September 2011

www.foodandwine.com/recipes

MANGO TEQUILA SHOOTERS WITH CHILI LIME SHRIMP

mango tequila shooters

FOR THE MANGO SHOOTERS

2 ripe mangoes, pitted, peeled and chopped

1/2 cup fresh lime juice

1 cup peeled, coarsely chopped seedless cucumber

1/4 cup finely chopped fresh cilantro

1/4 cup diced red onion

1/3 cup diced red bell pepper

1/2 teaspoon salt

1 cup tequila

FOR THE SHRIMP

1 bunch green onions, coarsely chopped

1 – 2 serrano chilies, seeded and coarsely chopped

1/4 cup finely chopped fresh cilantro

1 teaspoon salt

1/4 cup fresh lime juice, plus zest of 1 lime

1/2 teaspoon cayenne pepper

2 tablespoons of olive oil, plus extra for brushing pan

24 shrimp, peeled, deveined and tails removed

24 4-inch bamboo skewers, soaked in water for 30 minutes

In a food processor, puree mangoes, lime juice and cucumber until smooth. Stir in cilantro, onion, bell pepper and salt. Refrigerate, covered for 2 to 3 hours.

Meanwhile, in a food processor, puree green onions, chilies, cilantro, salt, lime juice and zest, cayenne pepper and olive oil until smooth. Cover and refrigerate until ready to cook the shrimp.

When mango mixture is chilled, place each shrimp on a skewer in a flat, non-reactive dish, then pour the marinade over the shrimp, turning to coat. Brush a large nonstick sauté pan with olive oil and heat over medium-high.

Remove mango puree from the refrigerator, add tequila, and divide between 24 shot glasses. Cook the shrimp skewers for 1 minute per side or until the thickest part is no longer translucent. Place a shrimp on top of each shot glass and serve immediately.

Enjoy!

GINGERED PEAR, BRIE AND CANDIED PECAN TARTLETS

gingered pear tarts

8 ounces brie

30 pecan halves (about 1/2 cup)

2 tablespoons fresh lemon juice

4 tablespoons sugar

1/8 teaspoon ground ginger

1 pear

2 tablespoons brown sugar

1/8 teaspoon salt

1/4 teaspoon freshly ground black pepper

2 packages frozen phyllo cups, defrosted

Place brie in the freezer for 45 minutes to an hour, until very firm. Heat oven to 375F. Put pecans on a baking sheet and roast, stirring occasionally, for 5 to 8 minutes, or until just toasted. Set aside.

Meanwhile, in a small saucepan, combine lemon juice, 2 tablespoons sugar, 1/4 cup water, and ginger. Bring mixture to a boil and simmer for 5 minutes. Remove from heat. Cut pear into 1/4 inch cubes, removing peel, core and stem. Stir pear cubes into hot lemon mixture. Cool to room temperature, transfer to a bowl and refrigerate.

Remove brie from freezer, cut off the rind, and cut the cheese into 1/4-inch cubes. Drain the liquid from pear mixture and stir in Brie cubes. Reserve, refrigerated until ready to assemble the tartlets.

Coat a piece of foil with cooking spray and set aside. In a small sauté pan, combine the remaining 2 tablespoons sugar, 1 tablespoon water, brown sugar, salt and pepper. Cook over medium heat, stirring occasionally, until large bubbles form on surface, about 5 to 8 minutes. Stir in toasted pecans, tossing to coat. Transfer pecans to the prepared foil and use a spatula to separate them. Cool.

To assemble the tartlets, heat the broiler to low. Cover a baking sheet with foil. Place phyllo cups on baking sheet and put a rounded teaspoonful of the pear and Brie mixture in each tart shell. Broil the tarts for 2 to 3 minutes or until the cheese is lightly browned on top. Top each with a pecan half.

Enjoy!

Recipe adapted from Shape Magazine, December 2013

www.shape.com/healthy-eating/healthy-recipes

SALMON BITES

everything salmon bites

1/4 teaspoon poppy seeds

1/4 teaspoon sesame seeds

1/4 teaspoon minced garlic

1/4 teaspoon minced onion

1/4 teaspoon salt

1 package of German whole rye bread

herbed cream cheese

smoked salmon

In a small bowl, combine poppy seeds, sesame seeds, garlic, onion and salt.

Using a 2-inch round cutter, remove 24 rounds from bread. Spread 1 teaspoon of the cream cheese on each round, top with a piece of salmon, and garnish with a sprinkle of the poppy seed mixture.

Enjoy!

Recipe adapted from Family Circle, January 2015

www.familycircle.com/

ASPARAGUS AND SMOKED SALMON SALAD – FAYETTEVILLE PILATES AND BARRE

04 Thursday Dec 2014

Posted by Ceri Wilkin in Recipes, Salad

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Tags

anchovies, asparagus, dijon mustard, dressing, lemon juice, peas, pecans, salmon, smoked

I assembled this Asparagus and Smoked Salmon Salad before we left for the Thanksgiving break, in an attempt to use up what we had in the refrigerator.

Although the salad we ended up with and ate for dinner may not have followed the measurements in the recipe exactly, it was still a wonderful, tasty combination of ingredients.

ASPARAGUS AND SMOKED SALMON SALAD – FAYETTEVILLE PILATES AND BARRE

salmon and asparagus salad1 pound of fresh asparagus, trimmed and cut into 1 inch pieces

1/2 cup pecan pieces

2 heads red leaf lettuce, rinsed and torn (I had arugula in the refrigerator, so thats what I used)

1/2 cup frozen green peas, thawed

1/4 pound smoked salmon, cut into 1 inch chunks

1/4 cup olive oil (I added less)

2 tablespoons lemon juice

1 teaspoon Dijon mustard

1/2 teaspoon salt

1/4 teaspoon pepper

a couple of anchovies

Bring a pot of water to a boil. Place asparagus in the pot, and cook for 5 minutes, just until tender. Drain and set aside.

Place the pecans in a skillet over medium heat. Cook for 5 minutes, stirring frequently, until lightly toasted.

In a large bowl, toss together the asparagus, pecans, lettuce or arugula, peas and salmon.

In a separate bowl, mix the olive oil, lemon juice, Dijon mustard, salt, pepper and anchovies. Toss with the salad or serve on the side.

Enjoy!

Recipe adapted from Allrecipes

allrecipes.com/…/asparagus-and-smoked-sal…

BEEF GOULASH WITH BLUE CHEESE

11 Saturday Jan 2014

Posted by Ceri Wilkin in Pasta

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beef, blue cheese, Goulash, paprika, smoked, sour cream, tomatoes

Every time I mentioned Goulash was on the menu, my husband would visibly cringe, although he had tried the real thing in Hungary, and claimed to have enjoyed it.
The kids, however, were excited to try the beef, tomato and paprika mixture, as their current toy obsession “trash packs”, feature a figure called “gross goulash”, and they were curious what that was. The horrible little rubber collectables with detestable, disgusting names, were at least encouraging my kids to branch out and taste new foods.
As it happened, my husband had a meeting in Little Rock, a three hour drive from where we live,  the day the goulash was to be for dinner. He called me later to let me know, that unfortunately he was going to have to get a hotel room and spend the night out of town, as the roads were too icy and dangerous to attempt the drive home. Some people will do anything to get out of eating goulash, but the rest of us thought it was delicious!!

BEEF GOULASH WITH BLUE CHEESE

2 tablespoons olive oil
1 pound ground beef
1 red bell pepper, chopped
1 onion, chopped
1 clove of garlic, chopped
2 tablespoons of smoked paprika
salt and freshly ground black pepper
1 can (14.5 ounces) petite diced tomatoes
1 cup beef stock
1/2 pound macaroni
2 tablespoons sour cream
1 cup crumbled blue cheese
chopped fresh parsley for garnish

Bring a large pot of water to a boil.
In a skillet, heat the olive oil over medium-high. Add the beef and cook until browned. Add the bell pepper, onion, garlic and paprika, season to taste with salt and pepper.
Cook, stirring occasionally, until vegetables are tender, 6 to 8 minutes. Add the tomatoes and beef stock and simmer until the goulash is slightly thickened, about 10 minutes.
Meanwhile, salt the boiling water and cook the macaroni until al dente, drain.
Stir the sour cream into the goulash.
Place pasta and goulash in a bowl, top with the blue cheese and parsley.
Enjoy!

Recipe adapted from Rachael Ray Magazine, December 2013
www.rachaelray.com/‎

Smoked Trout Dip

18 Tuesday Dec 2012

Posted by Ceri Wilkin in Appetizers, Dips, Holidays

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smoked, trout

It’s the most wonderful time of the year – we hug our family close, spend joyful time with friends, and remember and honor those who are no longer with us – while running around like crazy in between.
I was very much looking forward to an ornament exchange with a group of fabulous ladies, so fun and festive. Not only was there excellent conversation and incredible food, but I gained a beautiful ornament, handmade with recycled material.

SMOKED TROUT DIP

12 ounces cream cheese, room temperature
4 tablespoons sour cream
2 tablespoons horseradish
1 1/2 tablespoons fresh lemon juice
1 teaspoon worcestershire sauce
9 ounces of skinless smoked trout fillets, roughly chopped
3 tablespoons drained capers

Using an electric mixer, beat cream cheese, sour cream, horseradish, lemon juice, and worcestershire sauce in a medium bowl to blend well. Gently stir in smoked fish and capers. Season to taste with salt and pepper.
Transfer dip to a decorative bowl, cover and refrigerate, Serve with bread and crackers as desired.
Enjoy!

Recipe adapted from Bon Appetit, December 2009
www.bonappetit.com/…/2009/…/smoked_trout_dip…

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About Ceri

Hello, I’m Ceri.

Thank you for visiting Recipe Doodle!

I am a wife, mother and recipe follower. For years, I have tackled one new recipe a day. Some are fabulous, some most definitely are not!

I am originally from New Zealand (posts about NZ here), and I have spent my life surrounded by passionate foodies. My husband owns pizzerias...

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