Let's Dish With Linda Lou

Sharing My Recipes, My Life, And The Food Tale Of Two Cities

Antipasto Platters Made Easy


Antipasto Platters

Antipasto Platters (2)

Antipasto Platters (3)

Whenever I’m doing an antipasto platter, buy the best ingredients I can find,  I like to  assemble them and dress a few of them. For example; the Bocconcini (mini mozzarella balls) I like to add flavorings, the artichokes can be tossed with strips of roasted red peppers, and the cantaloupe and bread sticks, wrap with some delicious meats. Keeping the same items together gives a more uniform look to the platter. I also always try to utilize herbs from my garden. Here I’m using fresh basil as a garnish for the platters.

Dress the grape tomatoes with E.V.O.O. and a sprinkle of Kosher salt.

What’s great is that all the ingredients are store bought so it makes these platters fast and easy to put together. For the seasoned Bocconcini, the recipe is really simple. These platters required for me to double the recipe below.

Marinate For Bocconcini:
1-8 ounce package of mini Bocconcini
1 tablespoon dried oregano
1 teaspoon crushed red pepper flakes
1 tablespoon dried parsley flakes
Pinch of Kosher salt
Pinch of freshly cracked black pepper
1/4 cup of E.V.O.O.

Directions:
Separate all the mini mozzarella balls and place them into a small bowl along with the rest of the ingredients. Using a spoon, gently mix together.

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Jumbo Lump Crab- Two Ways


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Jumbo-Lump

Crab!!!!

 

Photo Jul 27, 10 57 54 AM

Crab Avocado Dip

Crab Tacos (3)

 

Jumbo lump crab meat is so versatile. It starts out as a “blank slate” to which you can add any ingredients you like. The options are really endless. I’m going to share with you my two favorite ways to enjoy crab.

I’m using cilantro and chives, from my garden, for both my Crab Guacamole Dip and Jumbo Lump Crab Tacos. Above I’ve shown a few different ways you might like to serve these recipes. For example; mini crab tacos, crab guacamole tostadas, or a crab guacamole dip, with chips or pita chips.

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Photo Jul 27, 10 54 47 AM

                  Prep Time: 30 Minutes
Each Recipe Yields: 6 servings each

Ingredients For Crab Tacos:                                                     Ingredients For Crab Guacamole
1 pound jumbo lump crab meat                                                                     Dip:                         juice of 1-1/2 limes                                                                      1/2 pound jumbo lump crab
1/4 cup finely diced red onion                                                   meat
1/4 cup of finely minced seeded Fresno chili                          4 avocados
2 tablespoons finely minced fresh chives                                juice of 1-1/2 limes
2 tablespoon of freshly chopped cilantro                                2 tablespoons of finely
1 tablespoon Kosher salt                                                             chopped cilantro leaves
pinch of freshly cracked black pepper                                    1/4 cup fresh salsa
mini crunchy taco shells                                                            1/4 cup of finely diced                                                                                                                           red onion                                                                                                                                                 2 tablespoons of finely                                                                                                                          minced Fresno chili                                                                                                                                2 tablespoons Kosher salt                                                                                                                      1 teaspoon freshly cracked                                                                                                                  black pepper

Directions:
Half and seed all 4 avocados. Place into large bowl. Add the rest of the ingredients to the bowl. Using a fork, smash the avocados and incorporate them with the other ingredients. Leave some chunky pieces for texture. Reserve a couple of tablespoons of crab meat for garnish. Add the lump crab meat to the guacamole and gently stir through. Won Ton Wrappers (2)

Directions for mini crunchy taco shells:
Preheat oven to 350 degrees F. Place elevated metal cooling rack (usually used for cooling cookies) on a baking sheet. Using either round or square won ton wrappers, lay the won ton wrappers over each wire of the rack forming a taco shape. Bake for 8-9 minutes. Remove from oven and let cool slightly. Gently remove shell from the rack and stuff with the delicious crab filling. Note: I like to use a teaspoon of guacamole on the dish as food glue. This will enable the tacos to stand up-right on the plate. Serve three for an appetizer.

 

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Puff Pastry Wrapped With French Brie Cheese, Strawberry Honey Jam, And Walnuts-Thanksgiving Day Brunch


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This year I m making brunch for some friends. They’re going to be making the turkey, ham, and all the sides. I thought it be a nice gesture to bring them a couple of my special brunch items. I’m also going to bring my stuffing muffins to add to their dinner menu.

Most of the time people are always dropping by throughout the day, so I thought it be really nice if there were some food, set out for the hosts and guests, to munch on.

First, is my Puff Pastry Wrapped French Brie Cheese with Strawberry Honey Jam, and Walnuts. Second, my Mini Italian Sausage, Asparagus, and Truffle Fontina Cheese Fritattas. Finally were my Stuffing Muffins, filled with my sweet Italian Sausage, sweet golden raisins, celery, onions and fresh sage.

For this post, I’m going to share my recipe for my Puff Pastry Wrapped French Brie Cheese With Strawberry Honey Jam, And Walnuts.  The other two recipes will follow soon.

Equipment: baking sheet, pastry brush
Prep Time: 5 minutes
Oven Temperature: 400 degrees F.
Cook Time: 15 minutes or until golden brown

Ingredients:
1 sheet of cold thawed puff pastry
1-13 ounce ( 5 inch in diameter) Brie cheese wheel
3 tablespoons of strawberry honey jam ( or fig jam)
2 tablespoons of chopped walnuts
egg wash- 1 beaten egg + 1 tablespoon of water
2 tablespoons of Apricot jelly
1 tablespoon of very hot  water
5 inches of kitchen twine
Sanding sugar

Directions:
Note: Remove the puff pastry the night before and place into the frig so it will be thawed but cold. Four your board and lay one sheet of puff pastry out. Roll the sheet out until it’s 1/8 inch in thickness. You want to make sure it’s large enough to cover the wheel of Brie and come together to be tied at the top. Refer to pictures above. Transfer the pastry carefully to a baking sheet lined with parchment paper

Lay the wheel in the center of the rectangle shaped pastry. Using a spoon, add the jam over the top of the cheese and spread to cover the entire top of the wheel. Next, sprinkle on the chopped walnuts.

Bring each of the sides up to the top collecting them to come together at the top center so it can be tied up like a package. Using the kitchen twine, tie the overlapping pastry at the top together. Using your fingers spread the pastry out where it meets together at the top for presentation.Trim the twine as close at possible so as not to see the string.

Brush the entire pastry package with egg wash. Bake at 400 degrees F. for 15 minutes or until golden brown. In a small bowl, place the apricot jelly and hot water together. Whisk together until combined and there are no lumps. Once out of the oven, brush the glaze all over the outside of the pastry. Sprinkle sanding sugar liberally all over. Carefully cut the twine.

Let rest for about 10 minutes before cutting into. Serve with your favorite crackers

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Heirloom Tomato Salad


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The Heirloom Tomato goes back generations. When in season, you’ll see them in many colors as well as multi-colored. Unique because they are beautifully misshapen. If that wasn’t enough, they now come in cherry size! I love to have present them, in different ways. I’ll cut a few into wedges, and the cherry size I like to leave whole. It gives a beautiful contrast to the dish.

Bocconcini are small mozzarella cheeses shaped into small balls. They come in a container and the cheese in set in whey or water. They add a creaminess to the dish. To finish, fresh herbs, basil and tarragon.

Yields: 6 servings
Prep Time: 10 minutes
Ingredients:
4 heirloom tomatoes cut into wedges
2 pints of heirloom cherry tomatoes
6-8 whole basil leaves
3 tablespoons of  chopped tarragon leaves
1 tub of Bocconcini drained and dried and seasoned
1-1/2 tablespoons of Kosher salt
1 teaspoon of freshly cracked black pepper
E.V.O.O. to taste

Bocconcini Seasoning:
1 tub (18-20 ct.)  Bocconcini that have been drained and dried well
2 tablespoons of E.V.O.O.
1 teaspoon of crushed red pepper flakes
1 teaspoon of dried basil
1 teaspoon of Kosher salt
1/2 teaspoon of freshly cracked black pepper

Directions:
In a small bowl mix together all the ingredients for the seasoning of the Bocconcini. Place the drained, and really well dried, Bocconcini into the seasoning mixture and toss really well. In a large bowl add the tomato wedges, cherry tomatoes, and seasoned Bocconcini. Add the Kosher salt, black pepper, and chopped tarragon leaves. Toss everything together gently. Lastly, place the whole basil leaves throughout.

When plating, drizzle each serving with E.V.O.O. ( A splash of red wine vinegar is optional)

 

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