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Gourmandia

Often referred to as snacks or hors d' oeuvres, appetizers usually means light eating before the main course is served. However, it doesn’t have to always be “light” when you can offer meat appetizers, especially when the occasion calls for it, such as Christmas, Super Bowl Sundays, three course meals, long dinner parties, and large banquets.

hors d' oeuvres

Ingredients 20 prepared fresh scallops (or defrosted, frozen scallops) 3 tablespoons freshly squeezed lemon juice 20 strips of bacon Salt Freshly ground pepper Tartar sauce (optional)

Preheat the broiler to medium. Sprinkle the prepared scallops with the lemon juice. Season with salt and pepper. Stretch the bacon a little, then wrap one piece around each scallop. Run a toothpick

through the bacon and scallop to keep the bacon in place. Cook under the broiler for 5 minutes. Remove the scallops, turn, and cook for

another 5 minutes or until cooked through. Serve with tartar sauce, if desired.

Bacon-Wrapped Scallops

Ingredients 6-8 chicken breasts 2 eggs 1/2 cup milk 1 tsp salt 1 tsp pepper 1 cup flour 2 cups bread crumbs

Heat oil in a large skillet to 350 degrees F. Whip eggs and milk together and season with salt and pepper. Combine flour and bread crumbs, season with salt and pepper. Baste chicken pieces (cut to size) in the egg mixture followed by the flour mixtures.

Fry until golden, about six to eight minutes. Serve warm with any sauce.

Chicken Tenders

Ingredients 1/3 lb. mushrooms, 1 + 2 tablespoons butter 12 frogs’ legs, ½ lb. crab meat ½ cup sherry, 1 tablespoon cornstarch 1 tablespoon cold water 1 1/3 cup scalded cream 1 egg yolk

Wash the mushrooms and cut off the caps. Reserve the stems for another dish. Cut the caps into strips about ¼ in. Heat 1 tablespoon of butter in a skillet over medium high heat. Once the butter is melted, add the mushrooms and

sauté for 3 minutes. Fill a pan with hot water and place over high heat. Put a steamer over the top of the pot. Add the frog legs when the

water begins boiling. Cover and cook until tender. Remove from the streamer and place on a baking dish. Melt 2 tablespoons of butter. Add the crab meat to the frog legs and pour the melted butter over the top of both. Pour sherry over the whole.

Cover tightly with foil and allow to infuse for half an hour. Preheat the oven to 350 degrees F. Place in the oven and bake for 5 minutes. Remove about half the liquid, and sprinkle the mushrooms over the frog

legs. Place in a warming drawer. In a saucepan, mix together the cornstarch and water. Add this mixture to the scalded cream, little by little until

well blended. Cook for 20 minutes, stirring constantly until thickened. Blend in the egg yolk. Serve this sauce over the frog legs.

Newburg Frogs Legs

Ingredients 10 oz. frozen spinach, defrosted, 4 lbs. ground turkey 1 medium onion, chopped, 3 cloves garlic, minced 1 large egg, 1 ¾ cups milk ¾ cup bread crumbs, ½ cup freshly grated Parmigiano-Reggiano Sea salt, Freshly ground pepper Olive oil, 2 tablespoons butter 2 tablespoons all purpose flour, 1 cup chicken stock 10 oz. shredded Provolone cheese, ½ teaspoon freshly grated nutmeg Parsley (optional)

Preheat the oven to 400 degrees F. Place the spinach between two clean kitchen towels and press down to remove excess water. In a large bowl, stir together the turkey and spinach. Add all but 3 tablespoons of the onion and mix well. Add the garlic, egg, ¼

cup of milk, bread crumbs, Parmigoamo cheese, salt, and pepper and mix well. Shape this mixture into 12 balls. Drizzle a little oil over the meatballs and place them on a nonstick baking sheet. Bake for 20

minutes. In the meantime, place a little oil in a saucepan over medium heat. Add the butter. Once the butter melts, add 3 tablespoons of

onion and cook until translucent. Add the flour. Whisk until blended, cooking for 1 minute. Add 1 ½ cups milk and the stock, whisking in. Bring to a boil. Add the Provolone cheese. Season with salt and pepper. Add the nutmeg. Reduce heat to low and stir until the cheese melts.

Keep warm. To serve, place 3 meatballs on each dish and serve with sauce on the side. Garnish with parsley, if desired.

Italian Meatballs

Ingredients 17 ½ oz. of mashed potatoes 3 spoonfuls flour 4 eggs 2 cups cream salmon cut into 48 two-inch squares 2 oz. caviar 1 lemon 1 ¾ oz. clarified butter 1 tomato, dill

To make the batter, make mashed potatoes and combine them with the cream and flour. Add the eggs one after the

other and whisk them all together until you get a creamy and even consistency. Slice the salmon into small squares about two inches in length and as thin as sashimi. Carefully spread a spoon of

caviar on a piece of salmon and top with another salmon piece so that the caviar is sandwiched between two slices of salmon.

In a frying pan, melt the butter and when hot enough, drop the pancake batter shaping it into a small circle about the size of a fist. When the bottom of the pancakes has browned, place the salmon and caviar on the top of the pancake, and flip the pancake to cook the other side.

To make the sauce, sauté strips of lemon peel in butter and season with salt. To serve, place some sauce at the center of the plate and arrange three salmon-caviar pancakes on top. Decorate

with small pieces of raw salmon and caviar on the side, bits of tomatoes, and sprinkle with fresh dill.

Salmon Pancakes

For more meat appetizers and a thousand more easy, simple, delectable and gourmet dishes from around

the globe, visit http://www.gourmandia.ca/, http://www.gourmandia.fr/ or

http://www.gourmetrecipe.com/.

Gourmandia