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This appetizer will be the talk of the party! Makes about 18 pieces.
Ingredients
2 T. oil
1/2 lb. boneless, skinless trout
3 oz. Chef Mark Alan's Santa Fe Sauce
1 large fresh peach - pitted & finely diced
1 sprig cilantro - diced
Zest & juice from 1 lime
1 bag blue corn tortillas
Directions:
Heat oil in skillet and saute trout until done. Break up trout into small pieces, add Santa Fe Sauce and cook 1 more minute. Meanwhile combine diced peach, cilantro, lime zest & juice into a small bowl. Place 1 teaspoon trout mix on tortilla and top with 1 teaspoon peach salsa.
Posted On:
August 29, 2009
One of the simplest yet most satisfying appetizers you’ll ever make. A real crowd pleaser. To make sure you get some, you may want to double the recipe!
Ingredients:
1/2 lb. ground chuck
1/4 white onion - finely diced
5 oz. Chef Mark Alan’s Santa Fe Sauce
3 oz Mexican styled cheese - shredded
1 bag “scooper” type tortilla chips
Directions:
Heat a skillet, add ground chuck and onion and cook until meat is browned. Add Santa Fe Sauce and heat 1-2 more minutes. Add small amount into “scooper” chips and top each with shredded cheese.
Posted On:
August 29, 2009
Mama Mia that’s a good meatball!!! Makes about 18 appetizer size meatballs.
Ingredients:
1/4 -1 / 2 cup olive oil
1/2 lb. ground beef
1/2 lb. ground Italian sausage
1 bottle (10.5 oz.) Chef Mark Alan’s Roasted Red Pepper Aioli
1/2 tsp. each salt & pepper
1/2 lb. frozen spinach - thawed and well-drained
1 can (12 oz.) diced tomatoes - drained
4 oz. Bleu cheese crumbles
Directions:
Combine 6 oz. Chef Mark’s Roasted Red Pepper Aioli with the ground beef, Italian sausage, salt and pepper. Form into 1 1/4 inch meatballs. Sauté in olive oil, stirring gently until fully cooked. Drain oil from skillet. Combine remaining Roasted Red Pepper Aioli, spinach and tomatoes and add to meatballs and heat on medium until sauce is warm. Turn off the heat, top with bleu cheese crumbles and serve warm.
Posted On:
August 29, 2009
These appetizers are so tasty and original your guests will think you went to culinary school. Get the most authentic ground Mexican chorizo you can find. Makes 24-30 appetizers.
Ingredients:
1/2 lb. Chorizo sausage - ground
4 oz. cheddar cheese - shredded
4 oz. Chef Mark Alan’s Tomatillo & Roasted Garlic Sauce
2 puff pastry sheets (1 pkg. thawed)
1/4 cup flour
Directions:
Break up and brown chorizo in skillet, drain off any oil, mix in the Tomatillo sauce. Using a rolling pin, slightly thin puff pastry by rolling on floured board. Dampen one edge of the pastry with water (it seals the roll together) and add one-fourth of the sausage to the opposite edge. Spread 2 oz. shredded cheese over the sausage. Tightly roll up and slice into half inch pieces. Repeat with remaining puff pastry sheet.
Place rollups several inches apart on a sheet pan lined with parchment paper. (You can make these days ahead, at this point tightly cover the sheet pan with plastic wrap, freeze and then uncover and thaw before baking.) Pre-heat oven to 375 degrees and bake crisps for 12-16 minutes until puffed and lightly browned. Serve warm.
Posted On:
August 29, 2009
A simple to make, satisfying meal. Serves 4
Ingredients:
4 ground chuck patties
Salt and pepper to taste
1 tablespoon vegetable oil
1 small onion, thinly sliced
1 red or green pepper - thinly sliced
8 oz. sliced mushrooms
6 ounces Chef Mark Alan’s Steak Sauce
1 Tablespoon corn starch
Directions:
Cook ground chuck patties in a skillet until done. Add salt and pepper to taste. Remove patties, drain pan and keep patties warm. Add oil to the skillet and cook the onions, peppers and mushrooms until soft. In a small bowl, whisk together the corn starch and steak sauce. Mix in steak sauce with the vegetables and heat for 1 more minute. Pour over beef patties.
Posted On:
August 29, 2009