Hors D'oeuvres
Crab Guacamole
3 large ripe avocados
1 tbs chopped shallots 2 tbs chopped fresh jalapeno, stem and seeds removed 1/2 cup full fat sour cream 3 ounces crab meat 2 tbs lemon juice 2 tbs chopped cilantro 1/2 tsp sea salt 1/4 tsp black pepper 1/2 tsp chili powder Instructions Cut the avocados in half, remove the pit and scoop the flesh into a large bowl. Add the remaining ingredients and smash it all together until well combined, but some chunks of avocado still remain. Chipotle Hummus
15 ounces garbanzo beans
1/4 cup tahini 3 chipotle chilies in adobo sauce 1 tsp garlic powder 1/2 tsp cumin 2 tbs olive oil 1/4 cup lemon juice 1-3 tbs water salt and pepper to taste Instructions Add the water until you reach the consistency that you prefer, more water will equal a creamier hummus. Salt and pepper to taste. Shrimp with Pomegranate Sriracha Cocktail Sauce
2/3 cup pomegranate seeds
2/3 cup tomato paste 1 tsp Sriracha 2 tsp cream style horseradish 1 tbs Worcestershire sauce 2 large cloves of garlic, minces (about 1 tbs) 1 tsp lemon juice 24 large shrimp, shelled & de-veined, cooked & cooled, tails on Instructions Process util completely combined and smooth. Push sauce through a fine mesh strainer to remove the pomegranate seeds. Serve chilled with shrimp. |
Grilled Artichoke with crab filling
12 ounces fresh lump crab meat ½ cup sour cream ½ tsp salt ½ tsp pepper ½ tsp chili powder ½ tsp mustard powder ¼ tsp hot pepper sauce 8 large Brussels sprouts 2 ounce crumbled goat cheese Instructions Prepare a pot of lightly salted boiling water. Preheat the grill. Slice the artichokes down the center, lengthwise. Using a melon baller and a paring knife remove the hair from the choke as well as the inner purple leaves, leaving a cavity in the center of the each artichoke half. Boil in the pot of lightly salted boiling water until the outer leaves tear away easily, about 20 minutes. Grill the pineapple rings until strong grill marks appear on each side, about 3 minutes per side. Remove form grill, allow to cool slightly, chop. In a small bowl stir together the crab meat, pineapple, sour cream, hot pepper sauce, ½ tsp each of salt, pepper, chili powder, and mustard powder. Using a cheese crater, grate the Brussels sprouts, this should equal about 2/3 cup. Stir the grated Brussels sprouts into the crab mixture. Once the artichokes are done cooking, remove from water and allow to drain. Mix the melted butter, lemon juice, salt and pepper together in a small bowl. Brush artichokes on all sides with melted butter mixture. Brush the grill with vegetable oil. Grill artichokes, cut side down, until nice grill marks appear, about 5-8 minutes. Baste artichokes with melted butter while grilling. Remove from grill, fill the cavity of each artichoke with crab mixture and top with crumbled goat cheese. Return to the grill, crab side up, and cook just until the filling is warm and the cheese has started to melt, about 3 minutes. Serve immediately. Notes Note: Starting at the outside and working inward, use the artichoke leaves to scoop out and eat the filling. |
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