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Anthony Dispezio

Ahi Tuna with Crystallized Ginger,
Toasted Pine Nuts & Mint

1 pound fresh tuna, cubed to ¼ inch

1 ounce crystallized ginger, finely chopped

2 ounces pine nuts, toasted

Pinch each of black and white sesame seeds

8 fresh mint leaves, finely chopped

1 tablespoon sesame oil

1 ½ tablespoon soy sauce

Cut tuna into small cubes. Add all ingredients to the raw tuna and mix together.  Chill.  This appetizer looks wonderful served in small martini glasses paired with small dessert spoon. Garnish with a piece of fresh mint and serve.

 

Crème Fraiche Caramelized Leek Tartlet with Smoked Gouda and Topped with Seared Bay Scallops

Anthony Dispezio

1 package of 15 mini frozen phyllo cups

½ cup Crème Fraiche

¼ cup smoked Gouda cheese, shredded

1 leek, white part only, finely diced and sautéed
in olive oil

1 egg, lightly beaten

¼ teaspoon salt

¼ teaspoon pepper

15 small bay scallops

Preheat oven to 350°.

Sautee leeks in olive oil. Drain oil and set aside. In a bowl combine Gouda, Crème Fraiche, egg, leeks, salt and pepper. Fill Phyllo shells with mixture and set aside.

In olive oil, sear both sides of scallops for two minutes. Top each filled phyllo cup with a scallop.Bake in oven for 10 minutes.

 

Hors d’oeuvres recipes courtesy of Sean Dailey, owner of Eat Your Heart Out Catering, 79R Davis Straits, Falmouth.  508-548-0250, www.eatyourheartoutcaterers.com

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