Chilled coconut milk and honeydew with an infusion of mint and melon liqueur makes a delightful start to a meal. Served in a chilled small soup cup and garnished with a sprig of peppermint. Every time it gets wows! Volume varies with the size of the melon. I use 5-ounce servings.
Another variation of the classic American pickled egg.
Lemon-lime marinated fish. Serve with tortilla chips and margaritas.
This is a huge party hit. Men enjoy this just as much as women and are happy to ask for it any chance they get!
Flavor PACKED pickles that will set a three alarm off in the mouth of the most picky person for crunch and taste. This is a relatively simple recipe that works well either canned or in the fridge. Make sure you are starting with solid cucumbers as soft cucumbers will create mushy pickles.
Pickled Watermelon Rinds
Hearty, sweet,and vinegary salsa, perfect for everyday snacking or for parties.
This is the most wonderful ceviche ever. It is thick enough to be eaten as a meal and it is the only recipe I have found that kid's enjoy. It was made by Leo Longoria from south Texas and is perfect in every way. Any fish will do but I recommend Red Fish first. I have also tried with Crappie and it is wonderful.
This recipe initialy came from my Ukranian Father in Law taught to him as a child. He called it "Parahai" and I have no idea how to spell it - forgive me if it's wrong, but the recipe has been enjoyed by my family and my grandkids as a favourite. Time consuming to make but well worth the delight in eating. Leftovers are panfried the next day - if there is any leftover! Serve hot with a little butter. Garnish with a little reserved bacon and onion if you wish.
Holiday or party favorite, adds color to your party table and can also be deviled for a colorful, as well as tasty, nibbler.
This is one of the easiest and most popular dishes that I've ever made. Simply throw the ingredients together and let marinade overnight in the fridge. And to top it off, it's a great looking dish with all the colors.
This salsa can be made by anyone that owns a decent knife & a cutting board. You don't need to know a thing about cooking, just know how to chop. I've had just 4 people eat the entire batch, it was so good. It tastes even better the next day!
This may sound odd, but tripe, when properly prepared, is an amazing thing! With the milk bath, and the harsh heat of frying, it loses quite a bit of its intimidatingly harsh flavour. This is a fun appetizer for your pork lovers, and will have them guessing as to what part of the porker you just fried! The sauce uses the traditional combo for any recipe that is "deviled": Mustard, cayenne pepper, and Worcestershire sauce.
When meatballs are gone you can do shots of the sauce... Gotta admit, I usally cheat on the meatballs and buy em pre-cooked, or ya can make yer own. I make several batches of this and keep em in the freezer letting them ferment, although cuz of the alcohol content they don't freeze solid, LOL. All ingredients are to taste, no exact measuring is required... How much you make is optional. Be creative and have fun, do a shot.
You've seen them on the counter and your local old-time bar. Now have pickled eggs at home.
Instead of a bowl that you would just have to wash with precious water, you put your soup in a hollowed out round sourdough loaf. You are a master of conservation.
Everyone loves a layered dip. This easy dip with plenty of flavor from artichokes and red peppers will disappear quick. Luckily, you make plenty of it.
Look ma, no stove! No heat source required for this South American classic. The scallops are "cooked" by a long marinade in citrus. This refreshing appetizer is great with grilled meat.
One of the first things I ever learned to cook; I must have been 6 or 7 years old; it's that easy, and always a big hit!