Big Game Munchies

Posted on September 16, 2019 by marvelousmavens

As the College & NFL football season start, you and your friends will probably gather for game parties, to watch your favorite teams. It is a mandatory that you provide your guests with the best munchies available as they watch the big game But what are some Big Game Munchies? Ken Granlund Jr. Cape Cod Cook and Innkeeper of the wonderful Mainstay Motor Inn in Wellfleet, has the answer. His Big Game Munchies’ recipe will please the most rabid fan. Here is Ken’s recipe and let the games begin!!

Big Game Munchies
Sausage Bread
Serves 8

Ingredients:
1 green or red pepper, chopped
1 onion, chopped
1 Tbsp. olive oil
1 lb. hot or sweet Italian sausage
1 tsp. minced garlic
1 frozen pizza dough, thawed
8 oz. provolone cheese

Buffalo Chicken Dip
2 chicken breasts, cooked & shredded
8 oz. cream cheese
8 oz. shredded cheese of your choice (I use Mexican mix.)
1/2 cup Frank’s Hot Sauce
1/2 cup ranch or blue cheese dressing

Directions:

Sausage Bread:
Preheat oven to 350. Heat olive oil in a large skillet and sauté pepper and onion until softened. Add garlic and sauté about one minute longer. Add Italian sausage and cook until browned. Remove from heat and allow mixture to cool. Take the thawed pizza dough and shape into an oval on a cookie sheet. Lay the provolone cheese on the dough. Add sausage mixture on top of the cheese; spread evenly and roll up the pizza dough. Bake for 35 minutes. Cool slightly before you slice and serve it. You can supplement any pepper you like. I have done it with habanera peppers which are quite hot.

Buffalo Chicken Dip:

In a glass mixing bowl, mix the cream cheese and the shredded cheese. Add Frank’s hot sauce and ranch dressing and melt them in the microwave. Add chicken and mix further, heating as you need to keep the dip easier to mix.

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A Cape Cod Classic: Baked Crab, Lobster and Artichoke Dip

Posted on December 10, 2018 by marvelousmavens

A few years ago, Executive Chef Jeff White gave us his recipe for Baked Crab, Lobster and Artichoke Dip. Year after year, our Blog followers have made this recipe one of the most popular of all the hors d’oeuvre recipes found on our website.

It is a fabulous recipe for a New Year’s Eve Party or for any excuse for a party.

Merry Christmas & Happy New Year!!!!

Baked Crab, Lobster and Artichoke Dip
Serves 6 – 8

Ingredients:
2-8 ounce packages Cream Cheese, softened
4 ounces Lobster Meat, chopped
4 ounces Crab Meat, chopped
1/2 cup Mozzarella Cheese
1/4 cup Grated Parmesan Cheese
1 8 ounce can Artichoke Hearts (NOT Marinated),drained and chopped
1 Tablespoon Old Bay seasoning
2 Tablespoon Chopped Fresh Garlic
1 teaspoon Worcestershire Sauce
2 Tablespoons Finely Chopped Scallions
Juice of One Lemon

Directions:

Place all ingredients in bowl and mix until combined
Spread in 10” oven safe or microwave safe shallow dish or pie pan
Cooking Options:
1. Bake in preheated 350 degree oven for 10-12 minutes or until bubbly
OR
2. Microwave for 2-3 minutes or until bubbly
Garnish with lobster claw and chopped scallions
Serve with toasted pita chips or hearty crackers

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Chef Kitty Morse’s Roasted Brussels Sprouts Appetizer

Posted on October 15, 2018 by marvelousmavens

Photo Courtesy Chef Kitty Morse

Our friend, Chef Kitty Morse is always looking for something unusual to serve to surprise her guests. After visiting a restaurant in San Diego she discovered her new favorite appetizer, Roasted Brussels Sprouts. The restaurant Happy Hour featured these addictive sprouts, all for the unbelievably “low price” of $7.99. $7.99? She decided to make them herself and this appetizer became her favorite. Since cauliflower is so popular these days, you can also roast some along with the sprouts.

Checkout Chef Morse’s website and see her great cookbooks. http://www.kittymorse.com/about-me

Roasted Brussels Sprouts
(Serves 2-4)

Ingredients:
1 lb. Brussels Sprouts
2 Tbls. extra virgin olive oil
2-4 cloves garlic, minced
Optional: 1 small head cauliflower, separated into flowerets

Directions:
Trim outer leaves and stem of Brussels sprouts. Cut sprouts in half.
Parboil in boiling water 1 to 2 minutes.
Drain and pour into a large baking dish and sprinkle with olive oil and garlic.
Roast for 25 minutes, turning once.
(Kitty says these are better than chocolate truffles and lo-cal but it may be a toss-up).

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Scallops Wrapped in Bacon

Posted on August 13, 2018 by marvelousmavens

One of our favorite appetizers is fresh scallops wrapped in bacon. If you marinate the scallops, you will get a kicked-up version of this famous appetizer. Cape Cod caterers will tell you that scallops wrapped in bacon are the most popular summer appetizer.

Scallops Wrapped in Bacon
(Serves 4)

Ingredients:
12 medium sized scallops (If the scallops are large, cut them in half horizontally)
6 slices maple flavored bacon, cut in half
1 cup dry white wine
2 garlic cloves, crushed
dash freshly ground black pepper

Directions:
Mix the wine, garlic and pepper in a bowl. Marinate the scallops in the wine mixture for about 15 minutes. Wrap each scallop in a half slice of bacon and skewer with a toothpick. Broil or grill until the bacon is crisp. Pop a cork and let the party begin!

Cheesy Herb Endive Appetizer

Posted on July 2, 2018 by marvelousmavens

Want an appetizer that is incredibly easy and beautiful to look at? Dr. Annie Liu, a frequent visitor to the Cape, loves to entertain but has no time. So she whips up a

batch of these fabulous herb cheese endives and knocks everyone’s socks off. They look gorgeous and taste fabulous – and they are even reasonably healthy.

Here is Dr. Annie Liu’s recipe for Cheesy Herb Endives:

Cheesy Herb Endives

Ingredients:
3 endives (white and red)
1 8oz. package cream cheese, at room temperature
1/4 cup lite mayonnaise
2 tbls. green onion, sliced fine
2 cloves garlic, minced
2 tbls. flat leaf parsley, chopped fine
Black pepper to taste

Trim endives and separate leaves. Mix all remaining ingredients together. Drop creamed mixture on wide end of endive. Arrange in a ‘flower’ pattern on plate.

A Recipe from the Past – East Bay Lodge’s Oysters Moscow

Posted on March 6, 2017 by marvelousmavens

Some of you of you who have had sand in your shoes for a while, long time Cape Codders and Osterville residents, will remember the East Bay Lodge. The East Bay Lodge has been gone for almost 20 years. It had an elegant dining room with a beautiful view of East Bay. Some of the former diners still remember the outstanding service and the incredible meals (the Chateaubriand, Tournedos Homard, Veal Francaise, Lobster Thermidor, Seafood Platter and more) served at the East Bay Lodge. But the menu item offering that is still remembered today is the Oysters Moscow. In our research of the East Bay Lodge we were able to find their recipe for Oysters Moscow. Enjoy the nostalgia – and the oysters!!!

Oysters Moscow
Servings: 3 dozen oysters

INGREDIENTS
Creme Fraiche: 1 cup heavy cream and 1 Tbsp. buttermilk

3 dozen oysters
1/4 to 1/3 cup high-quality vodka
2 oz. caviar
Smoked sea salt
Chives (optional)

Directions
Crème Fraîche (Today you can also purchase Creme Fraiche at most supermarkets and specialty stores.)
• Heat the cream to 105 degrees. Remove it from the heat, add the buttermilk and mix.
• Cover loosely with plastic wrap and store at room temperature for 24 for 48 hours, lightly mixing every 6 to 8 hours until it is thick.

For the oysters:
• Shuck the oysters, place them on the half shell and dash each with a few drops of vodka.
• Top each oyster with 1 to 2 teaspoons of the crème fraîche and about 1/4 teaspoon of caviar. Finish with a pinch of smoked sea salt and fresh chives.

A Tapenade Cooking Lesson

Posted on February 22, 2016 by marvelousmavens

Who doesn’t enjoy a cooking class where you learn how easy it is to create a fabulous dish that looks and tastes like a professional Chef made it. Oceania Cruise Lines Culinary Center makes cooking like a professional easy.

We loved this Tapenade – it feels healthy and complex. And it tastes delicious!

Creamy Olive & Artichoke Tapenade
Makes 2 cups

Ingredients:
1 cup canned artichoke hearts
1/4 cup chopped walnuts
1/2 cup brined black olives
1 teaspoon lemon juice
1 teaspoon lemon zest
2 tablespoons fresh parsley
2 anchovies, in oil
1 tablespoon capers
1/4 cup fresh goat cheese
1 tablespoon fresh thyme
Fresh baguette, sliced on the diagonal and lightly toasted

Directions:

Combine the artichoke hearts, walnuts, olives, lemon juice, lemon zest, parsley, anchovies and capers in a food processor. Pulse the mixture until well-blended but not pureed. Allow to sit at room temperature for at least 1 hour or overnight.
In a small bowl, mix the goat cheese and thyme. Spread a small amount of the cheese mixture on each toast and top with the tapenade.

Scallops & Jamon Iberico over Tarbais Bean Cream from Chef Gjoka

Posted on February 20, 2016 by marvelousmavens

Oceania’s Senior Executive Chef Alban Gjoka

Here’s a recipe that’s great for company because it’s fabulous to look at – and we eat with our eyes.

Scallops & Jamon Iberico over Tarbais Bean Cream
Makes 10 Appetizer servings
Ingredients:
20 Sea Scallops
Extra virgin Olive Oil
salt & pepper
10 slices very thin Iberico ham (or prosciutto), cut 1 inch wide
Mustard Cress or other microgreen for garnish

Tarbais Bean Cream:
1 cup Tarbais dry white beans (or other small white beans)
1 tablespoon extra virgin olive oil
1/4 cup diced carrots
1/4 cup diced onions
1/4 cup diced celeriac
3 cloves crushed garlic
1 sprig rosemary
4 tablespoons butter (brown butter)
1 tablespoon Xeres vinegar (sherry wine vinegar)
1 tablespoon extra virgin olive oil

Directions:
For the bean cream:
Plunge the white beans in cold water overnight.
Sweat the carrots, celeriac, onions and garlic in olive oil for 5 minutes. Add the beans and rosemary sprig and bring to a simmer; skim the surface. Cook covered for 1 hour.
Add the salt and finish cooking for 20 minutes, or until soft. Check seasoning and reserve. Keep 30 pieces of the nicest beans for presentation.
Make the brown butter and deglaze with the vinegar. Blend the beans using the cooking juice to make a fine puree. Add the brown butter and blend a little more. Finish with 1 tablespoon olive oil. Check seasonings and keep warm by covering with plastic wrap.
For the scallops:
Season the scallops and grill on both sides. Wrap each scallop with a slice of the ham. Drain the scallops on paper towels.
Spoon the warm bean cream on the plate. Place a scallop on the bean cream. Season the reserved cooked beans with balsamic vinegar and olive oil. Top the scallops with mustard cress and finish with cooked beans.

A Cooking Class at Sea

Posted on February 13, 2016 by marvelousmavens

How about an Italian cooking class in French Polynesia? These wonderful crostini are delicious, quick and easy to make.

Chianti Crostini Rossi
Ingredients:
3 slices country bread
2 tablespoons red wine vinegar
1 tablespoon caper juice
1 tablespoon capers
1/4 cup flat-leaf parsley, chopped
1 tablespoon thyme buds
2 cloves garlic, minced
3 ripe tomatoes, peeled, seeded and coarsely chopped
1/4 cup extra virgin olive oil, plus additional for finishing
Kosher or sea salt
Freshly ground black pepper
8 slices polenta, grilled, toasted or pan-fried

Directions:
Tear the bread into small pieces and place in a medium bowl. Pour the vinegar and caper juice over the bread and allow it to soak for 2 to 3 minutes. Drain any excess liquid out of the bowl. In the bowl of a food processor,k combine the capers, parsley, thyme and garlic. Pulse until a paste is formed. Add the tomatoes and pulse lightly until the mixture is blended, but still coarse and not pureed.

Transfer the mixture from the food processor to the bowl with the bread. Add the olive oil and mix well. Season to taste with salt and pepper. Brush the cooked polenta with olive oil, top with the tomato mixture and serve.

Nance’s Stuffed Mushrooms

Posted on November 17, 2015 by marvelousmavens

About 20 years ago, my friend Nancy Tilton and I didn’t have a lot of money – but we loved parties and were happiest when our homes were filled with happy friends. Nancy created this recipe that we tweaked here and there. I entered it in a contest (sponsored by one of the sherry producers) and we won an honorable mention. This recipe is easy to make, inexpensive, and always a hit.

Nance’s Stuffed Mushrooms

Ingredients:
24 medium mushrooms
1/2 stick butter
1 large onion, chopped fine
1/2 teaspoon pepper
1/2 teaspoon oregano
1/4 cup breadcrumbs
1/4 cup grated Parmesan or Romano cheese
1/2 cup sherry
1/2 teaspoon garlic powder

Directions:
Clean mushrooms with a damp cloth. Remove stems and chop. Combine chopped stems, onion, pepper, oregano, bread crumbs and garlic powder. Saute in melted butter 5 minutes. Add sherry and simmer 5/10 minutes more. Butter mushroom caps. Stuff mushrooms with chopped mixture and sprinkle with cheese.

Bake at 300 degrees for 15-20 minutes. Yummy!
(You can make these well in advance of your party and just pop them in the oven when you are ready.)

Marveous Mavens

Your Cape Cod Hospitality Experts

Tag Archives: Appetizers

Big Game Munchies

A Cape Cod Classic: Baked Crab, Lobster and Artichoke Dip

Chef Kitty Morse’s Roasted Brussels Sprouts Appetizer

Scallops Wrapped in Bacon

Cheesy Herb Endive Appetizer

A Recipe from the Past – East Bay Lodge’s Oysters Moscow

A Tapenade Cooking Lesson

Scallops & Jamon Iberico over Tarbais Bean Cream from Chef Gjoka

A Cooking Class at Sea

Nance’s Stuffed Mushrooms