Pears with Blue Cheese and Proscuitto

Recipe courtesy of Real Simple 2009

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• 2 pears (such as Bosc or Bartlett)
• 2 teaspoons fresh lemon juice
• 3 ounces blue cheese
• 6 ounces thinly sliced prosciutto
• 1 cup arugula

Directions

1. Core and slice the pears into 8 wedges each and toss with fresh lemon juice.
2. Cut the blue cheese into small pieces; cut the prosciutto in half lengthwise.
3. Roll up an arugula leaf, a piece of pear, and a piece of cheese in the prosciutto.

Ahi Bruschetta

Recipe Courtesy of Home Cooking the Costco Way

I tried this recipe for a holiday party we hosted and it was a big hit.  Very easy to prepare too!

8 oz fresh ahi tuna (with good red color)
2 Tbsp minced green onions
3 Tbsp mayonnaise
1 Tbsp seasoning: equal parts black,
white, red pepper and garlic powder
1 Tbsp toasted sesame oil
1 Tbsp sesame seeds, toasted
1 Tbsp Chinese mustard



Baguette sliced into 1/2 in slices, lightly toasted
Pickled ginger and dill for garnish

Mince tuna with a sharp knife into 1/4 by 1/4 inch cubes (or as uniform in size as possible).

Place tuna in a bowl and add green onions,mayonnaise,seasoning, sesame oil, sesame seeds and mustard.  Stir to blend.

Mold the tuna into a small cup and garnish with dill sprigs.  Serve with toasted baguette slices and pickled ginger on the side.


Makes 8-10 servings

Emmanuel's Artichokes

This memorable recipe was made for holiday meals by Rachael Ray's grandfather.
Submitted by

Rachael Ray

on 10/08

This recipe can be made with or without the anchovies

INGREDIENTS

• 3 large male (tall and pointy) artichokes
• 2 lemons
• 1/2 cup EVOO - Extra Virgin Olive Oil, plus some for drizzling
• 1 can thin flat anchovy fillets (2 ounces), drained
• 8 garlic cloves, finely chopped
• 1/2 teaspoon crushed red pepper flakes
• 2 cups breadcrumbs
• 1 bunch of fresh flat leaf parsley, chopped
• 1 1/2-2 teaspoons coarse black pepper
• 1 cup grated Parmigiano Reggiano

PREPARATION

Pre-heat the oven to 400°F.

Trim the artichokes by cutting off the stems and tops with a knife. Snip the tips of the side leaves with scissors. Rub all the cut surfaces with cut lemon halves. Squeeze the lemons into a large pot, add the juiced lemon halves, and fill the pot halfway with water. Bring to a boil. Add the artichokes to the boiling water and place a small kitchen towel on top; this will keep them submerged. Boil the artichokes until tender, 12-15 minutes, then remove them with tongs and place them upside down on a towel to cool. When they are cool enough to handle, use a teaspoon to scoop out the spiny choke.

While the artichokes cook, heat the 1/2 cup of EVOO in a skillet over medium-low heat. Add the anchovies, garlic, and red pepper flakes and cook for 3-4 minutes, until the anchovies melt away. Add the bread crumbs and toast until deeply golden. Season with parsley and lots of black pepper. Remove from the heat, add the cheese, and toss to combine.

Add 1/4 inch water to a shallow baking dish and arrange the artichokes in the pan. Spoon the filling into each leaf and the center of the artichokes. Drizzle more EVOO over the stuffed artichokes, cover the pan with foil, and bake for 15 minutes to set the stuffing. Remove the foil and bake for another 10 minutes uncovered to crisp up the tops.

Serve out of the hot baking dish with a bowl alongside to catch the leaves.

Sage Sausage Bites with Balsamic Apricot Dip

Recipe courtesy of Rachel Ray

This is a GREAT appetizer!

1 Tbsp EVOO

1/2 onion, chopped

 1 1/4 lbs. Italian sweet sausage meat

3 Tbsp chopped fresh sage, 4 or 5 sprigs, slivered

1/4 cup balsamic vinegar

1 cup apricot all fruit spread or apricot preserves

1/2 cup spicy brown mustard

1 cup Italian bread crumbs

Preheat a small pot over medium heat and the oven to 425 degrees.  To the pot, add oil and onion.  Saute onion for 1 minute.  In a mixing bowl, combine the sausage and chopped sage.  Next, add balsamic vinegar to onion and reduce by half, 1 minute.  Remove vinegar from heat and combine with apricot and mustard.  Stir until mustard is fully incorporated.  Dip will be glossy and brown in color.

Add 2 Tbsp of apricot dip to sausage mix.  Form meat into bite size nuggets, coat in bread crumbs then place on nonstick cookie sheet.  Bake 15-17 minutes, until evenly browned, turning occasionally.  Drain, then serve with party sticks for dipping with remaining balsamic apricot dip.

Recipe will make 20-24 pieces.

Artichoke and Red Pepper Dip

This has got to be the easiest dip ever...and so tasty too.

2 Tbsp. butter
1 leek, washed and sliced to green

1 13oz can artichoke hearts,chopped
1 7oz jar of roasted red peppers, chopped
3/4 cup parmesan cheese, shedded
3 Tbsp. mayonnaise

Saute leek and butter in pan until soft, about 6 minutes.

Mix together all ingredients in an oven safe bowl.  Sprinkle with salt and pepper and mush down with spoon.  Bake at 350 degrees for 30 minutes until bubbly.