StonedChef.com | Recipes From The Stoned Chef » Appetizers http://www.stonedchef.com Cooking Recipes, Reviews and Blog Sun, 29 Jan 2012 15:01:41 +0000 en hourly 1 http://wordpress.org/?v=3.2.1 Classic Shrimp Rolls http://www.stonedchef.com/2012/01/classic-shrimp-rolls/ http://www.stonedchef.com/2012/01/classic-shrimp-rolls/#comments Sun, 29 Jan 2012 14:55:57 +0000 admin http://www.stonedchef.com/?p=1213 : Classic Shrimp Rolls

: This is a classic take of the lobster roll. We are going to serve this dish room at temperature to slightly chilled with a warm potato roll. Lush plumb shrimp, with crunchy small bites of celery dressed in a light sweet and spicy mayonnaise finished with a fresh squeeze of lemon! This dish is sure to be a hit to seafood lovers everywhere! Fast and easy put this in the recipe box. Great in the summer!

  • I get a frozen bag of 51-60shrimp simple peel shell split and deveined. This keeps the cost down between $11- 18. Not bad feeding 6 people at least.
  • About 2-3 celery stalks. Not the bunch.
  • 1 fresh lemon
  • 2-3 bags of potato rolls. That’s the best in my opinion.
  • 3-4 pinches of sea salt
  • About 3 large table spoons of mayonnaise, use as much as little as you want, I like a light to mild coating.
  • 1 large jalapeno diced.

 

  1. In a large pot boil water, add salt to water for seasoning.
  2. Chop celery into small dice. Put aside.
  3. Add shrimp to boiling water and stir. DO NOT LEAVE… As shrimp start to become pink pull them out with a slotted spoon.
  4. Put them in a large bowl to cool. They will finish cooking with residual heat from all the shrimp being together. Let them cool. Too many people way overcook shrimp until it’s small and rubbery. That will suck.
  5. Once cooled just peel.
  6. Toast potato rolls.
  7. Add chopped celery, jalapeno, mayo, and 1 lemon juiced to the cooled shrimp. Mix, add kosher sea salt to desired taste.
  8. With a table spoon place shrimp on toasted rolls and serve!

Preparation time: 10 minute(s)

Cooking time: 20 minute(s)

Number of servings (yield): 6

Difficulty level: Easy

]]> http://www.stonedchef.com/2012/01/classic-shrimp-rolls/feed/ 0 Cucumbers with Mascarpone Cheese http://www.stonedchef.com/2011/08/cucumbers-with-mascarpone-cheese/ http://www.stonedchef.com/2011/08/cucumbers-with-mascarpone-cheese/#comments Tue, 23 Aug 2011 15:28:21 +0000 admin http://stonedchef.com/?p=246

Cucumbers with Mascarpone Cheese Recipe:

Summary: Cucumbers with Mascarpone Cheese

Ingredients

  • 1 English cucumber
  • 1 lemon
  • 2 large tablespoons on mascarpone cheese. If you cant find mascarpone you can use sour cream.
  • A few springs of mint
  • olive oil
  • salt and pepper

Instructions

  1. peel cucumber and cut longways
  2. now take a small spoon and run the spoon 1 way to discard any small seeds.
  3. Now slice on on angle about ½ an inch thick.
  4. heat a large saute pan and add a medium splash of olive oil and then heat the cucumbers
  5. now squeeze half a lemon
  6. coarse sea salt (a healthy pinch)
  7. and then 2 large tablespoons of mascarpone cheese and mix on medium flame.
  8. Once the mascarpone starts to break down cover the cucumbers evenly
  9. your done take off heat then plate.
  10. Now chop some fresh mint and sprinkle on top.
  11. This is not a hot hot dish it’s more warm to hot med hot dish.
  12. This is a stoner classic, very summery, ENJOY!

Cooking time (duration): 10

]]> http://www.stonedchef.com/2011/08/cucumbers-with-mascarpone-cheese/feed/ 2 Citrus Octopus Salad http://www.stonedchef.com/2011/08/citrus-octopus-salad/ http://www.stonedchef.com/2011/08/citrus-octopus-salad/#comments Thu, 11 Aug 2011 16:59:55 +0000 admin http://www.stonedchef.com/?p=960 Citrus Octopus Salad Recipe

Fresh marinated tender octopus with sweet orange segments crunchy sliced celery marinated sliced almonds salty kalamata olives and finish with fresh parsley… ummmm

  • 1 whole octopus fresh or frozen will do.
  • 1 can of mandarin orange segments
  • About a handful of sliced kalamata olives, pitted of course.
  • About 3 celery stalks of fresh celery slice thin or do what you want.
  • Half a handful of sliced almonds.
  • About a handful of fresh parsley or mint works well too.
  • Half a cup of red wine vinegar.
  • A good extra virgin olive oil.

  1. In a large pot, boil enough water to submerge your fresh or if frozen octopus. If frozen let your octopus defrost the add about 4-5
  2. When almost at a boil add the octopus a lot of salt to the water. ¼ cups good. Let simmer for about 25-40 minutes covered SIMMER….
  3. In a large bowl add celery/ almonds/ strained mandarin oranges/sliced kalamata olives, ¼ cup of red wine vinegar pinch of coarse sea salt.
  4. Refrigerate.
  5. After about 30 minutes of simmering your octo let it cool down and then slice it up, thin and long I prefer.
  6. Add it to the other ingredients and let it chill for at least 25 minutes
  7. Now add whole parsley, and serve.
  8. Finish with a good drizzle of extra virgin olive oil and enjoy.

Preparation time: 5 minute(s)

Cooking time: 30 minute(s)

Number of servings (yield): 4

]]> http://www.stonedchef.com/2011/08/citrus-octopus-salad/feed/ 0 Crisp Escarole Salad http://www.stonedchef.com/2011/03/crisp-escarole-salad/ http://www.stonedchef.com/2011/03/crisp-escarole-salad/#comments Wed, 09 Mar 2011 16:47:07 +0000 admin http://www.stonedchef.com/?p=914

Crisp Escarole Salad Recipe:


Summary: This is such a big hit whenever I make it. It’s so simple and takes almost no time to prepare. Crisp peppery watery escarole that’s a bit bitter and cold, dressed with a hint of garlic. Fresh lemon juice will give bright acid that the escarole craves. Coarse sea salt will balance it all out with a quick whisk a touch of extra virgin olive oil. Ummmmm.

Ingredients

  • 1 head of fresh escarole cleaned and cut into med-large pieces. Escarole can be very sandy/dirty so clean well and dry. It can be left a little wet.
  • 2 cloves of fresh garlic sliced very thin.
  • Less than ½ of a fresh squeezed lemon. No pits.
  • About 2 pinches of sea salt
  • About 2-3 tablespoons of extra virgin olive oil.

Instructions

  1. In a large bowl add the lemon juice, garlic, pinch of salt and extra virgin olive oil.
  2. Whisk for about a minute. It will turn nice and thick. Taste .taste. Taste. Adjust if needed, maybe a touch more salt, maybe a little more olive oil?
  3. Put escarole on bowl toss, add another pinch of salt toss again and serve.

This dish calls for more salt then you think.

Cooking Times/Difficulty Levels

Cook time: none

Prep time: 2-5 minutes

Difficulty level: very easy

Number of servings (yield): 4

]]> http://www.stonedchef.com/2011/03/crisp-escarole-salad/feed/ 0 Sautéed Calamari http://www.stonedchef.com/2011/02/sauteed-calamari-2/ http://www.stonedchef.com/2011/02/sauteed-calamari-2/#comments Mon, 28 Feb 2011 20:21:56 +0000 admin http://www.stonedchef.com/?p=886

Sautéed Calamari Recipe: The Right Way


Summary: This is a super easy dish delicious squid cooked to perfection with sweet roasted peppers now the bitterness and peppery flavors of the escarole with bursts of plump small tomatoes, spicy chili finished with a squirt of fresh lemon to bring it all together. Ummmmmm


Ingredients

  • 4 people appetizer size.
  • 1 package of frozen calamari, about 3-5 lbs. there is a lot of water in the squid.
  • Jar of roasted peppers julienned “cut long ways”
  • 2 handfuls of escarole, rough chop them.
  • 1 large lemon 1 package of cherry tomatoes cut in half.
  • Red chili flakes or whatever chili’s you want.
  • Extra virgin olive oil, salt and pepper.

Instructions

  1. Defrost the squid in a bowl of warm water, clean if needed there is only a strip of clear cartilage that comes right out. Or you can buy it cleaned and cut if you want.
  2. Now the most important part. In a medium size pot boil some water and poach the calamari till it firms up then remove with strainer in large bowl. This will remove all the excess water in the calamari otherwise you’ll have a zuppa style dish.
  3. Now in a large frying pan heat up about and add a 3 count of extra virgin olive oil.
  4. Now throw in the firm calamari, a generous pinch of kosher sea salt and give a quick stir.
  5. Now add the cherry tomatoes, roasted peppers, and escarole. Give a squirt of half a lemon another pinch of salt. Add the chili’s and give a stir.
  6. Sautee for about 2 minutes mix and serve. Finish with a pinch of crushed red chili’s a squirt of lemon and a drizzle of good finishing extra virgin olive oil. Enjoy!

Cooking time (duration): 10 minutes

]]> http://www.stonedchef.com/2011/02/sauteed-calamari-2/feed/ 0 Brussels Sprouts and Pancetta http://www.stonedchef.com/2010/12/brussels-sprouts-and-pancetta/ http://www.stonedchef.com/2010/12/brussels-sprouts-and-pancetta/#comments Mon, 06 Dec 2010 18:28:01 +0000 admin http://stonedchef.com/?p=723

Recipe: Brussels Sprouts and Pancetta

Summary: This is a great side dish for the fall or winter season, simple, tasty and relatively fast. Crispy salty pancetta with savory charred Brussel sprouts with a squirt of lemon just brings this side dish to the next level.


Ingredients

  • About a pound and a half of Brussel sprouts rinsed and cut in half.
  • About 3-4 ½ inch thick slices of pancetta. Cut into med to small cubes.
  • ½ fresh lemon.

Instructions

  1. Boil Brussel sprouts till fork tender.
  2. As your sprouts are boiling in a large fry pan start to render your pancetta. So in a hot pan add your pancetta. Once it’s nice and crisp it’s time to bring it all together.
  3. Strain your Brussels sprouts and add to hot pan, you really want a nice char on your Brussels sprouts so don’t move anything around. Once you get a nice char now you can mix, then plate and a squirt of lemon to finish the dish and enjoy.
]]> http://www.stonedchef.com/2010/12/brussels-sprouts-and-pancetta/feed/ 0 Mushroom Bruschetta http://www.stonedchef.com/2010/11/mushroom-bruschetta/ http://www.stonedchef.com/2010/11/mushroom-bruschetta/#comments Fri, 05 Nov 2010 00:41:58 +0000 admin http://stonedchef.com/?p=701

Recipe: Mushroom Bruschetta

Summary: Great easy dish, comforting, tasty and will look harder than it is to make. Meaty mushrooms over crunchy toasted bread that’s just starting to absorb some of that mushroom broth and sweet balsamic vinegar and finished with a healthy serving of grated cheese…. ummmm

Ingredients

  • About a pound of mushrooms cleaned and cut in half. I like to use cremini mushrooms , there just baby portabello. I use them because of their high water content and meaty texture.
  • Olive oil “ always extra virgin” that’s the 1st press of the olives.
  • Nice Italian bread
  • Balsamic vinegar
  • Parmigiano regiano grated cheese.


Instructions

1. Clean and cut mushrooms in half. Use a damp cloth and just pat the mushrooms, not too hard.

2. Slice bread into medallions drizzle olive oil on bread add salt a little bit of grated cheese and toast or grill.

3. Heat up a large saute pan, add about 3 count of olive oil. That means pour the oil count to 3 and stop the pour.

4. When pan is hot add your mushrooms, a healthy pinch of salt and start to saute.

5. When the pan gets dry , and it will add a 3 count of balsamic vinegar and mix.

6. Now lower flame and add about ¼ cup of water and finish cooking till mushrooms are fork tender.

7. Now time to put it together. Lay out the toasted bread, put mushrooms over the bread with the beautiful juices fromthe mushrooms and sweet vinegar add a healthy helping of parmigiano regiano finish with with a good finishing extra virgin olive oil if you have add a pinch of kosher sea salt over the dish and enjoy !

Cooking Times/Difficulty Levels

Cook Time: 10-15 minutes
Prep Time : 5-8 minutes
Difficulty Level : Easy

Number of servings (yield): 4

]]> http://www.stonedchef.com/2010/11/mushroom-bruschetta/feed/ 1 Chantrelle Mushrooms over Mashed Celery Root http://www.stonedchef.com/2010/10/chantrelle-mushrooms-over-mashed-celery-root/ http://www.stonedchef.com/2010/10/chantrelle-mushrooms-over-mashed-celery-root/#comments Wed, 20 Oct 2010 18:24:53 +0000 admin http://stonedchef.com/?p=684

Recipe: Chantrelle Mushrooms over Mashed Celery Root

Summary: This is a fantastic fall dish, great for a side or an appetizer. Creamy sweet celery root, mixed with meaty chanterelle mushrooms with bits of crispy pancetta to give a great salt accent and finish with a touch of balsamic to tie it all together. Yummy.

Ingredients

  • 1 large celery root .
  • 1 pound of chanterelle mushrooms. Or what you have cleaned and cut in half.
  • 3 – ¼ inch thick slices of pancetta.
  • Spring of thyme .
  • about 2 tablespoons of balsamic vinegar .
  • extra virgin olive oil, salt and white pepper.
  • ¼ cup of milk Cooking Times/Difficulty Levels.
  • Prep Time: 25 minutes.
  • Cook Time: 25-35 minutes.
  • Difficulty Level: Medium.

Instructions


This is a really simple dish just be patient...... you'll love the outcome.


1.	In a medium size pot boil about 4-5 cups of water. Enough to submerge the celery root.
2.	Peel the celery root and cut it into medium size cubes. We’re going to mash it anyway.
        Add to boiling water. ADD SALT TO WATER.
3.	Cut pancetta into tic tac size pieces.
4.	Heat up a large saute pan and add pancetta, we want to render some of that delicious fat.
        About 3-5 minutes.
5.	Add your mushrooms and start to saute, add about a tablespoons of extra virgin olive oil.
        After about 3 minutes add your fresh thyme.
6.	Once your celery root is soft to the touch of your fork strain out all the water.
7.	Add your milk and mash. I use a hand blender. Add your white pepper now.
        Use as much as you want.
8.	Plate mashed celery root.
9.	In your pan with the mushrooms and pancetta add about 2 tablespoons of balsamic vinegar.
        And cook for about 2 more minutes.
10.	Add the mushrooms over the celery root. And serve!
Cooking Times/Difficulty Levels

This dish can be served without pancetta, and if you can’t find celery root you can sub instant polenta.

Cooking time (duration): 10

Number of servings (yield): 4

Meal type: hors d’oerves

]]> http://www.stonedchef.com/2010/10/chantrelle-mushrooms-over-mashed-celery-root/feed/ 0 Jalapeno Garlic Hummus http://www.stonedchef.com/2009/11/jalapeno-garlic-hummus/ http://www.stonedchef.com/2009/11/jalapeno-garlic-hummus/#comments Sun, 01 Nov 2009 18:20:00 +0000 admin http://stonedchef.com/?p=294

Recipe: Jalapeno Garlic Hummus

Summary: Jalapeno Garlic Hummus is an easy dish , you do really need a food processor. You can have fun with this dish, add or subtract Roasted Peppers, Orange Rind, Parsley, Rosemary, Fresh Chili’s, Fennel, etc. 

Jalapeno Garlic Hummus

Ingredients

  • 2 cans of chick peas, rinsed.
  • 1 lemon, its zest &  juice, with out pits please.
  • 1 Jalapeno pepper.
  • 4 cloves of garlic.
  • Extra virgin olive oil,
  • salt and fresh cracked black pepper.

Instructions

  1. put everything in a food processor, EXCEPT OLIVE OIL.
  2. Pulse, and slowly drizzle olive oil in, emulsifying till a smooth but creamy texture,
  3. don’t forget to add salt and pepper to your preference.

Cooking Times/Difficulty Levels

  • Prep Time: under 5 minutes
  • Cook Time:  none
  • Difficulty Level: Easy

That’s it enjoy.

Recipe by StonedChef.com

]]> http://www.stonedchef.com/2009/11/jalapeno-garlic-hummus/feed/ 0 Raw Beets with Mascarpone Cheese http://www.stonedchef.com/2009/10/raw-beets-with-mascarpone-cheese/ http://www.stonedchef.com/2009/10/raw-beets-with-mascarpone-cheese/#comments Sat, 31 Oct 2009 14:46:21 +0000 admin http://stonedchef.com/?p=430

Recipe: Raw Beets with Mascarpone Cheese

Summary: Raw Beets with Mascarpone Cheese- This is a very easy dish. And not no mention healthy. It also works as a bruschetta spread.

Image-Coming-Soon

Ingredients

  • 2 medium fresh beets
  • 2 table spoons of mascarpone cheese
  • ½ fresh lemon, squeezed for its juice.
  • ½ lb of baby arugula.
  • Salt & pepper
  • extra virgin olive.

Instructions

  1. peeled beets and chop, to a medium mince.
  2. In a large bowl, mix beets with the 2 tb spoons of mascarpone cheese, mix.
  3. Add salt and pepper to taste, drizzle with extra virgin olive oil.
  4. In a separate bowl put a little olive oil, some lemon juice, and now throw in the arugula, gentle mix.
  5. Now place beets in a small ramekin, or little bowl, or large spoon. (this will be the mold)
  6. Place plate upside down on top of ramekin or bowl and then flip both so beets will be on the plate.
  7. Place arugula on top of beets
  8. finish with salt and drizzle of olive oil.

Cooking Times/Difficulty Levels

  • Prep Time: under 5 minutes     
  • Cook Time:  none              
  • Difficulty Level: Easy

    • Recipe by StonedChef.com. ]]> http://www.stonedchef.com/2009/10/raw-beets-with-mascarpone-cheese/feed/ 0