Serves 12
2 tablespoons extra-virgin olive oil
3 large garlic cloves, minced
1 can (28 ounces) crushed tomatoes
16 pitted kalamata olives, chopped coarse
1 thin baguette, sliced thin
1 log (about 10 ounces) goat cheese, sliced crosswise into 3/4-inch thick discs
Place oil and garlic in a Dutch oven; turn heat on medium and cook until
Makes about 4 dozen
If you like, top these corn tortillas with Coffee-Braised Pulled Pork, a little dollop of sour cream, and a sprinkling of cilantro. If you’re lucky enough to have a tortilla press, now’s your chance to use it! If not, you can just roll them out.
2 cups masa
Serves 2
Large ice cubes
1 large lime, cut into 8 chunks
Bombay Sapphire Gin, stored in the freezer
2 bottles (6.3 ounces each) Q tonic or 1 bottle (10 ounces ) Shweppe’s tonic water
Fill two 12-ounce insulated plastic glasses with ice cubes. Rub each glass rim with a lime chunk; squeeze remaining juice over ice.
Serves 2 to 4 as a first course or more as an appetizer
1 1/2 tablespoons butter
2 garlic cloves, minced
1 teaspoon curry powder
1/4 cup dry white wine or dry vermouth
1 bag (2 pounds) bearded mussels, rinsed thoroughly in a sinkful of cold water
1/4 cup coconut milk
2 tablespoons chopped fresh cilantro
Heat butter,
Makes about 2 1/2 dozen
Not only do I serve these for hors d’oeuvres, I make them for dinner preparation time. This quantity serves 4 to 6 as a main course.
4 pounds chicken wings, split and patted dry
2 tablespoons vegetable oil
Salt and ground black pepper
1 teaspoon sugar
2 teaspoons Italian seasoning
1/3
Serves 6 to 8
2 yucca roots, peeled and cut into French fry shape (2 inches long and about 1/2-inch thick
2 quarts vegetable oil
2 plantains, peeled and cut into 1 1/2-inch chunks
Kosher salt
Bring a large pot of water to boil. Add yucca pieces; blanch until par-cooked, yet still firm, about 10
Makes about 2 dozen
2 cans (6 ounces each) tuna packed in water, drained and mashed to a paste
2 medium scallions, sliced thin
1/2 cup mayonnaise, light or regular
3 to 4 teaspoons wasabi paste (Japanese horseradish)
2 dozen sesame rice crackers, (preferably black sesame)
24 slices pickled ginger
Mix tuna, scallions, mayonnaise, and wasabi in
Makes 1 dozen muffins
1 can (14.75 ounce) creamed corn
2 cups yellow cornmeal
1 cup buttermilk
2 large eggs
1 stick (8 tablespoons) melted butter
1 cup all-purpose flour
1 tablespoon sugar
1 1/2 teaspoons salt
2 teaspoons baking powder
1/2 teaspoon baking soda
Adjust oven rack to middle position and heat oven to 450 degrees. Set a 12 cup
Makes one round loaf
3 1/2 cups bleached all-purpose flour
1 1/2 teaspoons salt
1 1/2 teaspoons sugar
3/4 teaspoon baking soda
1 1/2 cups buttermilk
Adjust oven rack to lower-middle position and heat oven to 450 degrees. Mix flour, salt, sugar, and baking soda in a large, wide bowl for easy mixing. Add buttermilk and
Serves 2 (because you shouldn’t drink alone)
1/2 cup Mount Gay rum
1/4 cup sweet sherry
4 teaspoons Cointreau
2 Maraschino cherries
Mix rum, sherry, and Cointreau in a Pyrex measuring cup. Fill a cocktail shaker with ice; add rum mixture, shake, and strain into each of 2 martini-style glasses. Garnish with a cherry and
