Bacon Jam Sliders

Bacon Jam Sliders
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Ingredients
  1. 1 pound ground beef, made into 8 patties
  2. 1/2 jar Terrapin Ridge Farms Hot Pepper Bacon Jam
  3. 4 slices Provolone, cut in half
  4. Frozen Onion Rings, cooked
  5. 8 slider sized buns
  6. Salt and pepper to taste
Instructions
  1. Heat a large nonstick skillet over medium-high heat. Cook burgers in the hot skillet until they have browned on one side. Flip burgers and spread Terrapin Ridge Farms Hot Pepper Bacon Jam on the cooked side. Add a slice of provolone. Continue cooking until the burgers are cooked through. Place on slider bun and top with an onion ring.
Notes
  1. If you have leftover onion rings dip them in the remaining Hot Pepper Bacon Jam - Yum!
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Easy Easter Entertaining

Entertain with these delightfully easy gourmet “recipes!”  Artfully combine top-quality ingredients with some of our favorite condiments in store for a beautiful springtime buffet.Baguette Slice with Terrapin Ridge Beet Horseradish Mustard and Thinly Sliced Roast Beef

Cucumber Slice with Marché’s Lemon Ricotta, Smoked Salmon and 
American Spoon Caper & Dill Relish

Deviled Eggs* with La Boîte Urfa Turkish Chili Pepper
*Kelly Sears’ Deviled Egg Base Recipe

Baguette Slice with Lara’s Balsamic Onion Jam and Thinly Sliced Smoked Tenderloin

Mini Lemon Scones with Rare Bird Strawberry Rhubarb Jam

American Spoon Bloody Marys

Wolf Moon Hibiscus Spritzers

Peppadew Peppers with Creamy Lemon and Chive Goat Cheese Spread

Peppadew Peppers with Creamy Lemon and Chive Goat Cheese Spread
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Ingredients
  1. 8 ounces goat cheese
  2. 8 ounces cream cheese
  3. zest of 2 lemons
  4. ¼ cup chives, finely chopped
  5. 2 tablespoons honey
  6. peppadew peppers
Instructions
  1. Combine goat cheese, cream cheese and lemon zest. Fold in chives. Pipe mixture into peppers. Drizzle with honey.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Beef, Pork and Lamb Meatballs with Pistachio Chimichurri

Beef, Pork and Lamb Meatballs with Pistachio Chimichurri
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Meatballs
  1. 2 tablespoons olive oil
  2. 1/2 cup finely minced shallots
  3. 1 large clove garlic, peeled and finely minced
  4. 2 tablespoons fresh thyme leaves, chopped
  5. 1 serrano chile, seeded, stems removed, finely chopped
  6. 1 1/2 pounds ground lamb,1/2 pound ground pork, 1 pound ground round
  7. 2 tablespoons flat leaf parsley, chopped
  8. 1 teaspoon kosher salt
  9. 2 ounces fresh bread crumbs
  10. 2 eggs
  11. 4 tablespoons canola oil
  12. 1/2 lemon
  13. 1 sprig each; thyme, mint, basil
  14. 2 quarts hot chicken stock
  15. 1/2 teaspoon crushed red pepper flakes
Pistachio Chimichurri
  1. 1/2 cup toasted pistachios
  2. 1/2 cup flat leaf parsley
  3. 2 tablespoons red wine vinegar
  4. 1/2 teaspoon salt
  5. 1/4 teaspoon pepper
  6. 1/4 cup crushed red pepper flakes.
  7. 1/4 cup olive oil
Meatballs
  1. In a small skillet warm the olive oil over medium heat. Add the shallots, garlic and thyme. Cook until soft and fragrant, about 3 minutes. Add the chile and cook for one minute. Remove the pan from the heat and allow the mixture to cool.
  2. In a large bowl combine lamb, pork, ground round, chopped parsley, 1 teaspoon kosher salt, breadcrumbs, eggs and sautéed shallot mixture. Gently mix until well combined.
  3. In a large sauté pan warm the canola oil over medium-high heat. Sear off a small piece of the meatball mixture and taste it for seasoning, adjusting as necessary. Form the mixture into 1-inch balls. Sear the meatballs, turning until well browned on all sides. Transfer the meatballs to a roasting pan.
  4. Preheat oven to 325 degrees F.
  5. Place the lemon half, thyme, mint, basil and red pepper flakes into the roasting pan. Pour the chicken stock over and gently mix. Roast the meatballs until they are just cooked through, about 15 to 20 minutes.
Chimichurri
  1. In a medium bowl combine toasted pistachios, flat leaf parsley, red wine vinegar, salt, pepper and crushed red pepper flakes. Mix well. Add olive oil and mix until combined. Taste and adjust seasonings.
  2. To Serve: Remove the meatballs from the poaching liquid. Divide the meatballs among 6 plates. Spoon some of the Chimichurri on the side and serve right away.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Grilled Herb Shrimp with Remoulade

Grilled Herb Shrimp with Remoulade
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Herbed Shrimp
  1. 2 pounds large shrimp (16-20 per pound), peeled & deveined, tails left on
  2. 3 cloves garlic, minced
  3. 1 medium yellow onion, small-dice
  4. 1/4 cup minced fresh parsley
  5. 1/4 cup minced fresh basil
  6. 1 tablespoon minced fresh rosemary
  7. 2 teaspoons Dijon mustard
  8. 2 teaspoons kosher salt
  9. 1 teaspoon dry mustard
  10. 1/2 teaspoon freshly ground black pepper
  11. 1/4 cup olive oil
  12. 1/2 teaspoon grated lemon zest
  13. 1 lemon, juiced
Remoulade Sauce
  1. 1 cup mayonnaise
  2. 1/4 cup Dijon or Country Style mustard
  3. 1/4 cup finely chopped cornichons
  4. 2 tablespoons prepared horseradish
  5. 2 tablespoons minced fresh parsley
  6. 1 small shallot, minced
  7. 1 garlic clove, minced
  8. 1 tablespoon white wine vinegar
  9. 1 teaspoon fresh lemon juice
  10. 1 teaspoon hot sauce
  11. 1 teaspoon paprika
  12. 1/4 teaspoon cayenne pepper
Herbed Shrimp
  1. Combine all the ingredients and allow the shrimp to marinate for 1 hour at room temperature or cover and refrigerate for up to 1 day.
  2. Soak bamboo skewers in water for at least 30 minutes, and up to 3 hours. Thread 4 shrimp on a 12 inch skewer.
  3. Heat and brush grill with oil to prevent the shrimp from sticking. Grill the shrimp until pink and opaque, about 2 minutes per side. Serve with remoulade sauce.
Remoulade
  1. Combine all ingredients in a medium bowl and stir well.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Grilled Flatbreads

Grilled Flatbreads
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Ingredients
  1. 2 t. dry yeast
  2. ½ cup lukewarm water
  3. ¼ cup white flour
  4. ¼ cup rye or whole wheat flour
  5. 3 ¼ cup flour
  6. 1 t. salt
  7. ¾ cup cold water
  8. ¼ cup olive oil
Topping ideas
  1. Pesto and Parmesan or Ricotta
  2. Za’atar
  3. Onion and sage
  4. Rosemary and thyme
  5. Tomato
  6. Various cheeses
  7. or serve with hummus or other dips
Instructions
  1. Stir together the yeast and lukewarm water.
  2. Add the ¼ cups of white and rye (or whole wheat) flours and mix well. Allow this mixture to sit until bubbly.
  3. Mix the 3½ cup flour and 1 t. salt together in another bowl. Stir this into the yeast and flour mixture with ¾ cup cold water and ¼ cup olive oil. Mix together thoroughly and knead on a lightly floured surface until the dough is soft and elastic (5 minutes). Add more water or flour as needed.
  4. Let rise in a warm place until doubled in size (1-2 hours). Or refrigerate overnight, then remove from refrigerator 2 hours before shaping.
  5. Heat grill until hot.
  6. Divide dough into 8-10 pieces. Roll each piece into 1/8” thick round or oval. Lightly brush with olive oil and place the rounds directly on the grill grates, oil side down.
  7. Grill the flatbread until golden brown, flip, add oil (and toppings, if desired) and grill other side. About 2 minutes per side. Remove from the grill and add salt and pepper or additional toppings.
Notes
  1. Makes 8 - 10 flatbreads or 2 10-inch pizzas
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Hummus

Hummus
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Ingredients
  1. 2 cups cooked skinless chickpeas, cooking liquid reserved
  2. ½ cup tahini (well-stirred before measuring)
  3. ½-1 cup chickpea cooking liquid, as needed, or cold water
  4. 1 garlic clove, minced
  5. ½ t. kosher salt
  6. juice of 1 lemon
Instructions
  1. In a food processor or blender, puree the chickpeas and garlic until a thick paste forms (the paste will ball up a bit). With the machine running slowly add the tahini, ½ t. salt, and the lemon juice. Then slowly add the cooled cup of cooking water or cold tap water (use water if your chickpeas are canned) until the hummus is very smooth and light, holding back on a little water and tasting the hummus as you go; you may not need all of it. Taste and add more salt and lemon if needed.
  2. Place the hummus in a bowl, cover, and refrigerate for up to a week. Bring the hummus back to room temperature for about 30 minutes before serving, reviving it with a bit more lemon juice if needed.
Adapted from Rose Water & Orange Blossoms
Adapted from Rose Water & Orange Blossoms
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Za’atar Roasted Tomato Crostini with Labeneh

Za’atar Roasted Tomato Crostini with Labeneh
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Za’atar Roasted Tomatoes
  1. 1 pint cherry or grape tomatoes
  2. 2 T. extra virgin olive oil
  3. freshly ground black pepper, to taste (about 5 grinds)
  4. ½ t. kosher salt
  5. 2-3 T. za’atar, to taste
Za’atar Roasted Tomato Crostini with Labeneh
  1. 1 long, narrow baguette
  2. ¼ cup extra virgin olive oil
  3. 2 T. za’atar
  4. 1 t. kosher salt
  5. few grinds of black pepper
  6. 1 cup labeneh, or substitute Greek yogurt
  7. 1 recipe Za’atar Roasted Tomatoes, recipe above
Za’atar Roasted Tomatoes
  1. Line a heavy sheet pan with parchment paper. Slice the tomatoes in half. In a medium bowl, combine tomatoes with olive oil, salt, and pepper and stir until they are well-coated. Place the tomatoes on the sheet pan, cut-side up, and top each with a pinch of za’atar.
  2. Roast the tomatoes in a 275 degree oven for about 2-3 hours, depending on the size of the tomatoes. The tomatoes are done when they are meltingly soft and slightly shriveled. They can be used warm or cooled to room temperature.
To Make & Assemble Crostini
  1. Heat oven to 350 degrees. Thinly slice the baguette into ½” slices. Brush both sides of the bread slices with olive oil, and season them lightly with za’atar, salt and pepper. Arrange the slices on a sheet pan and bake for about 10 min, turning them over when the tops are light golden brown. Bake until both sides are golden brown.
  2. Place a dollop of well-stirred labeneh (or greek yogurt) on each crostini. Top the labeneh with 2- roasted tomato halves, then dust everything with more of the za’atar.
  3. Serve immediately!
Adapted from Rose Water & Orange Blossoms
Adapted from Rose Water & Orange Blossoms
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cucumber-Feta Toasts

Cucumber-Feta Toasts
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Ingredients
  1. ½ baguette
  2. 6 t. extra-virgin olive oil
  3. 3 ounces feta
  4. ½ t. fresh lemon juice
  5. coarse salt and ground pepper
  6. 1 small English cucumber, thinly sliced crosswise
Instructions
  1. Preheat oven or toaster oven to 450 degrees.
  2. Split baguette lengthwise and lightly brush cut sides with 2 teaspoons olive oil. Bake until golden around edges, 5 minutes.
  3. Meanwhile, in a small bowl, mash together feta, 4 teaspoons oil, and lemon juice with a fork. Season with salt and pepper.
  4. Spread feta mixture evenly over toasted baguette and top with cucumber slices. Season with salt, pepper, lemon juice, and a drizzle of oil. Cut into pieces to serve.
Adapted from Martha Stewart Appetizers
Adapted from Martha Stewart Appetizers
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/

Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos

Cheese-Stuffed and Bacon-Wrapped Grilled Jalapenos
Serves 8
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Ingredients
  1. 24 medium jalapeño chiles
  2. 8 ounces shredded Monterrey Jack cheese
  3. 12 slices bacon, cut in half crosswise
Instructions
  1. Using a small paring knife, make a slit in each jalapeño from the stem end to the tip, being careful to not cut the jalapeños completely in half. Spread the jalapeños open and scrape out the seeds. Stuff each jalapeño with some of the shredded cheese, wrap with a half slice of bacon and secure with a toothpick.
  2. Preheat a ribbed stovetop grill pan over medium heat. Grill the jalapeños, turning frequently, until the bacon is crisp, brown and cooked through.
  3. Transfer the jalapeños to a serving platter. Remove the toothpicks and serve.
Marcel's Culinary Experience http://www.marcelsculinaryexperience.com/