Archive for the ‘Finger Food’ Category

Updated Blintz Memories

As a child I can recall having cheese blintzes periodically for breakfast on a Saturday morning or for a Sunday evening dinner (we at breakfast food whenever). The filling was light and sweet and I could eat mounds of them. Recently they moved to the top of my “to try” cooking list, primarly on the […]


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Impromptu Thai Chicken

I decided not to do an exhaustive meal plan this week just to break up the routine. I ended up getting some basic – salmon steaks, boneless skinless chicken breasts, and steaks for the week and just “wing it” with whatever I happened to have. Tonight nobody was really interested in eating when I got […]


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Cheesy Cakes

Well, perhaps more like a cracker or a puff – I hesitate to call it a “cake”. Regardless they went together pretty easy and cooked up better than I expected. Starting off with the dough I had my doubts that they would rise at all. A bit of flour, butter and cheese kept extremely cold […]


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Charcoal N00b

I really can’t recall the last time (or any time) that I actually grilled on charcoal, but I’ve been watching and reading enough about grilling on natural charcoal that I wanted to learn how. So this weekend, being Memorial Day, I purchased a 22.5″ Weber One-Touch Silver grill, a chimney starter, a bag of natural charcoal and […]


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Cheese Cakes

Not Cheesecake but “cheese cakes” which, according to my reading of the original recipe in Cooking with Love and Paprika, are small savory biscuit sized cakes made with cheese. The ingredient list doesn’t contain any chemical leaveners. Whatever rising occurs will be based off of cheese, flour, butter and steam. I plan on keeping things […]


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South of the Border Shrimp

The goal was to produce a southwest spiced shrimp with a passable southwest dipping sauce. I succeed on the shrimp, but missed on the sauce, well for my spouse anyhow. I actually though the sauce was passable but perhaps that was just the margarita saying it was OK. After defrosting the shrimp (which were already […]


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Grilled Southwest Shrimp Cocktail

Last week’s menu was “south of the border” in honor of Cinco de Mayo and one of the menu items was grilled southwest shrimp using a Cooks Illustrated recipe. The grilled shrimp tasted fantastic but they needed a dipping sauce to make it more like a “cocktail”. I wanted a “southwest” flavor to compliment the […]


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Finger Sized Corn and Bean Quesadillas

As I indicated in the recipe posting, corn and black bean quesadilla is a family favorite, super easy to make and quite good all at the same time. It’s also meatless so everyone can enjoy it. First thing to do after assembling all the ingredients is get the corn going in the 10″ skillet. There’s no […]


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Corn and Black Bean Quesadillas

Last weeks Crab Cake recipe reminded me that finger food should be quick to prepare. On that note, and with Cinco de Mayo in mind, I’m turning to a family favorite that’s really quick to make and can be served as finger food as well as the main course. The recipe itself is adapted from […]


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Tale of Two Crab Cakes

Lately I’ve been wondering if programs on Food Network and articles from Cooks Illustrated and the like are “dumbing down” cooking. If the recipes work the first time, where’s the mystery, the desire to investigate and learn from mistakes? While there’s a certain satisfaction with a dish that turns out right the first time, the desire to […]


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