Hot Crab Artichoke Dip

2 – 4  cans artichoke hearts, drained & chopped (14 oz. total)
2-3 crag legs or 1 (6 oz.) pkg. frozen or canned crab meat, drained & flaked
1 c. grated Parmesan cheese (fresh is best)
1-2 bricks of cream cheese

2-4 cloves fresh garlic crushed

1 tsp Tabasco sauce

½ onion chopped

½ cup white wine

1 tsp. fresh parsley

 

Add Fresh bacon crumbs (optional)

 

 

Combine all ingredients and spoon into a lightly greased 1 quart casserole dish. Bake at 325 degrees for 15 to 25 minutes. OR mix ingredients and heat in a fondue pot

Serve hot with crackers, bread, or vegetable

 

You can also freeze for later.

 

A Weekend in Heaven. . .

 

In these troubled economically challenged times, it was a pleasure to get away from the stresses of life and, put down the headhunting phones and retreat to my favorite pastime – food.  Usually that involves some gourmet cooking over the weekend to see what new I can create. But actually, I was blessed this past weekend and was not only able to lay down my apron, but also to surrender my pallet to the trusting hands of a great gourmet chef http://myownsweetthyme.blogspot.com Becky and Debbie assisted Lisa as she created some dynamic, mouth watering foods for Gary, Jeff and myself. We men were completely spoiled Saturday (Valentines) evening.

We started off our evening with an appetizer of Gruyere Puffs with Hazelnuts. Then we moved on to our first course; Cherry tomatoes on the vine stuffed with goat cheese in a Herb Bouquet….absolutely delicious

Then appeared a tantalizing Coconut Creamed Mushroom soup. If I wasn’t in heaven before, this dish sealed my fate. I love a good mushroom soup and now Lisa’s ranks first over mine own recipe.

A cleansing dollop of Passion Fruit sorbet and a sprig of mint to cleanse the pallet in anticipation of the entrée

After what I thought was a dish that couldn’t be outmatched, along can a poached half pear.

Then along came a surprise treat of Kumquats – that small fruit closely resembles that of the orange (Citrus sinensis) but is smaller and is often oval. Pop it in your mouth and bite – the first squirt has a slight bitterness but then the pallet is rushed with the sweet juices as one continues to chew on these tasty little morsels.

 

 

If all this wasn’t enough to make any man weak at the knees, then, the main entrée of baked wild Coho salmon topped with a roasted red pepper sauce, a side of sautéed rosemary potatoes and steamed asparagus with balsamic vinegar.

To top off the evening meal, Lisa served a Dark Chocolate Islands in Crème Anglaise

Add a little variety of music, champagne and great conversations about life, kids, politics, and music made this an evening to remember and cherish.

 

Sunday:

My weekend in heaven didn’t end there; Sunday evening we were treated to our other gourmet Chef friend Joe and his home for a wonderful dinner with his lovely Souse chef wife Jeanine.

We brought a bottle of fine Sake with us which blended well with their salmon flavored hummus dip and crackers.

Joe was preparing a rolled stuffed Pork roast for us, which he had been working on that afternoon. Drizzle a secret reduction sauce over the pork and it was a heavenly experience.

He prepared to boil sweet potatoes and when mashed, added cinnamon, grated nutmeg, brown sugar and butter. The taste was to die for.

Add a little oil to a sauté pan and sautéed sliced fresh mushrooms (Portobello and button)

 

 

 

Salmon Balls

8oz Fat free cream cheese (softened in Microwave for 30-60 sec)

16 oz. Salmon cooked or canned.

(For a special flavor, marinate salmon overnight in teriyaki)

1 tbs. lemon juice

1-2 cloves minced garlic

2 tbs. grated onion

Dash of liquid smoke

 

Mix together in a bowl

Refrigerate at least 8 hours.

 

 

In a separate bowl, mix:

 

½ cup finely chopped nuts

3 tb parsley

Seasoned croutons – crushed with a roller pin.

 

 

After refrigerating,

Form balls

Roll balls in the crouton/nut mixture

Place on a serving platter and serve

 

 

Leek Tartare Appetizer

I found this great recipe for a wonderful appetizer. After a few modifications, I had a great recipe with no-fat (except for the bread, which can also be substituted with celery or  jicama for a completely fat free appetizer)

4 leeks

1 shallot, minced

¼ cup olive oil

2 tbs. red wine vinegar

1 tbs. Dijon mustard

1 tbs. fat free mayonnaise

2 tbs. Splenda

1 tsp. grated ginger

2 tbs. minced chives

3 drops Tabasco or other hot sauce

Pinch of salt

Black pepper to taste

 
Bring steamer water to boiling

Cut off the green tops and discard.

Cut off roots and discard

Cut leeks in slices 1 ½ -2 cups

Rinse any soil from the leeks

Steam leek slices until bright and translucent (8-10 minutes)

 Line a baking sheet with paper towels

Spread steamed leek slices on paper towels and refrigerate 15-20 min. until cooled.

Chop and wring out excess water in a paper towel or cheesecloth.

Combine leeks, shallot and olive oil in a bowl.  Stir in the vinegar, mayo, mustard and Splenda. Add chives, ginger, Hot sauce. Mix well. Taste and adjust to your liking.

 
Serve at room temperate with baguette or sour-dough slices.

Can also be served warm under a chicken breast or fish fillet.