Category: Appetizers

Corn, Chorizo and Scallops

Corn, Chorizo and Scallops

The depth of flavours in this dish are outstanding! Every summer it is a must made with the freshest corn, Spolumbo’s Chorizo and sweet sea scallops. Sometimes we serve it as an appetizer and other times; it is the meal following a green summer salad.

Antipasto

Antipasto

Antipasto literally means “before the meal” and is the first course in a traditional Italian meal.  Small bites of tasty food, usually accompanied with wine meant to stimulate the appetite.

Grilled Clams with Lemon Butter

Grilled Clams with Lemon Butter

Definitely a summer meal.  Manila Clams are plump, sweet and can be eaten baked, grilled, steamed or sauteed.  At least once a summer we grill them directly on the barbeque and while that’s cooking, make a buttery lemon sauce, so dinner can literally be done in minutes!  But…

Saganaki

Saganaki

Saganaki is a perfect hot weather snack.  It can be any number of small dishes prepared in a small frying pan, but the most common is fried cheese, served with a spritz of lemon.  It’s also Flambeed after being fried in many Greek Restaurants for a big…

Brie and Fig Jam

Brie and Fig Jam

Dalmatia Fig Spread is a year-round favorite with Brie for a light snack or the start of a charcuterie style lunch. Figs have been cultivated for centuries in the Mediterranean and just go hand in hand with cheese and baguette.

Buffalo Shrimp Lettuce Cups

Buffalo Shrimp Lettuce Cups

Spicy shrimp, full of Frank’s Hot Sauce makes for a great light appetizer in lettuce cups or put them in corn tortillas for a meal.  “Buffalo” style sauce or seasonings first originated in Buffalo, New York when a family operated “Anchor Bar” received a lot of…

Enchilada Dip (without the Enchilada)

Enchilada Dip (without the Enchilada)

Enchiladas are stuffed corn tortillas covered in a sauce. This dip is perfect for leftover turkey or chicken, especially the drier pieces. With the exception of the tortillas, we bake everything together and then dip the chips. Easily spiced up with your favourite hot sauce…

Oysters and Champagne Mignonette

Oysters and Champagne Mignonette

Some of the world’s best oysters come from the cold Atlantic waters, from Ireland to the North American coastline.  Once a poor man’s food, oysters have become a delicacy served with a Mignonette and various other condiments!  Ireland is home of the Galway Oyster Festival, where the…

Seafood Cocktail Spread

Seafood Cocktail Spread

Seafood Cocktail Spread became popular with the Best of Bridge series – that became our go to cookbooks in the 70’s and 80’s. That truly was Haute Cuisine. This is our adapted version and the spread really must be made with “from scratch Cocktail Sauce“.

Beef Crostini’s with Artichoke Puree

Beef Crostini’s with Artichoke Puree

Crostini’s are perfect for a cocktail party, but really welcome at any meal. Crostini (little crusts or little toasts) are usually slices of toasted or grilled white baguette. Sometimes, we pile them with Beef Tenderloin and an Artichoke Puree for a heartier appetizer or light…