BRIE, BASIL AND STRAWBERRY QUESADILLAS

4 burrito size tortillas 4 ounce brie cheese, rinds removed and cut into slices 8 large strawberries, sliced 1/4 cup chopped fresh basil Olive oil spray Heat a 10-12″ nonstick skillet on the stove over medium heat, spray with olive oil spray.  Woking with 1 tortilla at a time, spread 1 ounce of brie chunks …

DEVIL EGGS TWO WAYS

DEVILED EGGS WITH CAPERS AND OLIVE: Makes 12 stuffed eggs 6 hard-boiled eggs, cut in half 2 T chopped green olives 1 T chopped and drained capers (non-parrellel) 1 T sweet relish 1/2 tsp. anchovy paste 2 to 3 T Helman’s Real Mayonnaise 1/2 tsp. regular prepared mustard salt & pepper to taste chopped olives …

STUFFED ARTICHOKES, ITALIAN STYLE

4 fresh artichokes 4 C plain breadcrumbs (make your own from a 2 day old baguette) 4 tsp. garlic powder 2 tsp. salt 1/2 tsp. freshly ground black pepper 2 C Pecorino Romano cheese, freshly grated  (do not buy pre-grated) 1/4 C extra virgin olive oil (approximate) 2 lemons:         (1 lemon, …

SPICY TUNA TARTARE APPETIZER

1 T Sesame Oil 3/4 tsp. soy sauce 1/2 tsp. Sriracha (Asian hot chili sauce) 8 ounces fresh tuna, diced up in very small pieces 1 T thinly sliced fresh chives, plus 1 T for garnish squeeze of  1/2  fresh lemon (1/2 tsp.) dash of salt and pepper to taste Gaufrettes or waffle-cut potato chips …

STUFFED MINI-PEPPERS with GOAT CHEESE

INGREDIENTS: 3 tablespoons chopped walnuts 2/3 cup goat cheese, room temperature 2 teaspoons dried cranberries, chopped 2 tablespoons green onions, thinly sliced 1 pint mini sweet bell peppers DIRECTIONS: Bring goat cheese to room temperature.  Finely chop cranberries and walnuts; slice green onions.  Stir all three ingredients into cheese until well blended.  Cut peppers in …