Shrimp Stuffed Prosciutto Rolls

Shrimp Stuffed Prosciutto Rolls

Whole shrimp wrapped with Prosciutto make for a very nice Italian appetizer but, here, I have given an Asian twist to the basic used by grilling the Prosciutto in rolls stuffed with a filling of seasoned minced shrimp and scallion. They are terrific served with a simple dip of Soy Sauce, Rice Wine, and just a drop of Sesame Oil.

Read More →

Dry Garlic Spare Ribs

Dry Garlic Spare Ribs

I have previously posted a recipe for Restaurant-style Honey-Garlic Ribs which recreates the fairly standard version in which the ribs are braised in copious amounts of the sweet, dark sauce. I like those, and order them frequently from Westernized Chinese Restaurants, but they are very often cooked, or held over, for so long that the meat loses texture and no longer clings to the bone. Here, the Dry Garlic Spare Ribs have the same sweet, garlicky flavor as the braised type but they are only glazed with a very small amount of sauce and are better suited to being served as an appetizer.

Read More →

Pickled Mustard Steamed Ribs

Pickled Mustard Steamed Ribs Appetizer

This very simple little appetizer requires very little preparation and can steam away unsupervised while you attend to other tasks in the kitchen. The flavor is South-East Asian in spirit and pairs the pungent heat of red-chili with the sour, but slightly sweet tang of Thai-style Pickled Mustard Greens.

Read More →

Chili Basil Squid Appetizer

Chili Basil Squid Appetizer

This dish was originally inspired by a lovely Appetizer I was served in an Indian Restaurant in Ottawa. I wanted to reproduce it, but I was stymied at the time due to the unavailability of Curry Leaves and fresh Coconut. Instead, I used slivered of toasted almond in place of coconut and I gave the dish a decidedly South-East Asian twist by using some Cock™ Brand Chili Paste with Holy Basil in the flavor base.

Read More →

Ratatouille Bruschetta
Ratatouille Bruschetta

This Ratatouille Bruschetta is a very Mediterranean hybrid consisting of Italian Bruschetta topped with the famed Ratatouille of Provence in Southern France. It makes for a terrific and delicious appetizer or Antipasto selection and is dead easy to put together.

The Ratatouille I have used here uses my own Homemade Ratatouille Recipe. You can certainly follow this, or modify it to suit your own tastes, but, for last minute needs you can easily use a purchased product and save yourself a bit of work.

Read More →

Simple Pork Dumplings
Simple Pork Dumplings

These Simple Pork Dumplings are perfect for those beginners to dumpling cookery who would like to try their hand at making Pot-Sticker Dumplings entirely from scratch, but who are not quite ready enough to tackle any difficult folding techniques with the wrappers. If you follow along here, you can learn a Chinese trick or two for preparing a delicious dumpling filling, as well as the easiest way to make and roll a home-made dumpling dough.

Read More →

Spicy Fried Alligator Bites
Spicy Fried Alligator Bites

Spicy Fried Alligator Bites

This little appetizer is my own rendition of the way I have most commonly been served Alligator in restaurants, that is to say, deep-fried with Cajun seasonings. Sometimes, this consists chunks of Alligator meat that are battered, but I much prefer them when they are very lightly breaded, as I have done here. The process is quick and simple, and the result is very nice indeed.


Read More →

Grilled Lamb Chop Appetizer
Grilled Lamb Chop Appetizer

Grilled Lamb Chop Appetizer

Lamb Chops tend to be the focus of a Main Dish serving in most Western households. Here however, nice plump loin chops are marinated in a tangy Mint Sauce, Grilled with Yoghurt, Garlic, and Rosemary, then served atop a bed of Sweet Bell Peppers sautéed with Sherry. They make a lovely appetizer, and could just as easily be served as one dish in a Tapas style meal.


Read More →

Sweet Pepper Parsnips
Sweet Pepper Parsnips

Sweet Pepper Parsnips

This dish was originally created as a side dish for a Beef Roast, but it also works very nicely as Spanish Tapas style dish, rather along the lines of Patatas Bravas. The difference here, of course, is that I have substituted the sweetness of Roasted Red Peppers for the usual tomato-based sauce, and have added just enough chili to make it ‘sparkle’ rather than burn.


Read More →

Deep-Fried Scallop Clusters
Deep-Fried Scallop Clusters

Deep-Fried Scallop Clusters

The technique used in the preparation of these little appetizers is very much like the Japanese ‘Kakiage’ style of Tempura. However, I have departed very slightly from strictly Japanese roots a by combining chopped sweet scallop meat, not only with shredded Wakame seaweed, but also some finely diced Chinese Preserved Sausage.


Read More →