Do you need some finger food for a party?
This is easy to prepare and a very versatile recipe. I started with simple yogurt sauces to with, but I will make my variations to be served as starter!
I’ve prepared a great list of suggestions for you (and for me), but you can adapt it to the ingredients you have at home and prepare a great party!
Change the basic recipes as you like, you may also add color to the polenta adding grated beet roots, spinach, tomatoes concentrate or other ingredients.
Let me know what you will prepare and I may add them to the list!
From time to time I prepare a paella with rice but last year during my vacations in Andalusia I saw paellas with pasta as well. Finally, after about one year, I decided to try this with risoni (orzo pasta) and now I know that this is wonderful variation that merits to be taken in consideration for every kind of paella as well.
I prepared this form scratch with the ingredients I had on hand and the result was fantastic!
You will find the recipe of the Tex-Mex rub in a separate post in order to prepare more and for additional comments.
This rub makes a wonderful condiment especially if combined with chicken, but not only this! The corn resulted super delicious and I was asked to prepare more next time.
After having the rub ready most of the work is done. Combining with ingredients and placing all this in the oven, you will get a delicious chicken, or better meal as the kernels will be cooked with the chicken “all in one” and you only need to add some salad or extra fresh greens and you have a wonderful dinner.
Enjoy with bread and salads.
To prepare a homemade BBQ sauce is easy, but you need few ingredients to prepare this.
The result will be great and will make a good change from the ready sauce from the store!
Guacamole and it’s variations are welcome to many kind of dishes, served with tortilla chips as appetizer, served as dipping or spread sauce, as filling addition to tacos and similar or simply as addition to BBQ or grilled dishes.
The most important think to know for this recipe is that the avocado has to be ripe, not too hard but not over-ripe and turning hard.
Here a tip for how to purchase you avocado:
Are you looking for a vegetarian preparation for the BBQ or a grill party? What about some veggie burgers?
We have a suggestion for your, something that not only vegetarians will love!
For this preparation I used the mushrooms I found in the shop: white mushrooms and chanterelles but also cremini, shiitake, portabella, oyster, trumpet and many more would work as well.
I recommend not to chop the mushrooms with the food processor (or at least only shortly) as this would affect the structure.
This recipe makes a dozen of small burgers or 6 medium ones. I served them with a homemade BBQ sauce with yellow peppers addition.
Pico de gallo (sometimes also called Mexican sauce) is the classic raw Tex-Mex sauce served with Tortilla chips as dipping sauce m but as well to be served with burritos or tacos.
Tomatoes are mandatory and other important additions are onions, fresh coriander (cilantro), lemon juice and chili.
From this recipe I like the freshness combined with the hot touch!
A simply homemade chili sauce that can be used as dipping sauce for appetizers or as ketchup! Amazing with any BBQ preparations as well!
Adding more chili this would be a good solution if you don’t have a sambal oelek sauce on hand and you would like some; in this case I would use this recipe and add more chilies or hot chili flakes. This fits perfectly with all wok-dishes.
Serve this in small bowls or store in the fridge in air tight containers for a few weeks.
It’s time to look for new recipes, in my case now for a Tex-Mex spice and herbs mix. The reason? Very soon I will travel (I mean virtually) in many parts of the globe and one of our stops will be Texas.
I love these cooking challenges and I love to prepare dishes I never thought to prepare before, a great time for all of us!
Searching in the web I came across many different recipes for Tex-Mex herbs and spices mixes but I wanted something special, something that I knew I will need again and again and if possible prepared with herbs from the garden.
After comparing different recipes I decided to prepare and then post a new mix giving you the ingredients for a single (or two) dishes and also the same recipe for a bigger amount (1 1/2 cups) to be stored.
For the basil and savory ingredients I used fresh ones! In this case remember that dried herbs are generally stronger and concentrated than fresh herbs, you’ll need less than the fresh ones. Typically you need three times the amount of fresh herbs as dry ones. For example, in my case I used fresh basil, so I used about 1 1/2 teaspoons fresh one (works with 2 as well!) instead of half teaspoon. The same I did with savory.
For bigger quantities, remember that 6 teaspoons are more or less equal to 1 tablespoon! Look at the tables of the ingredients below, and you will see how easy it is.
|Makes 2 tablespoons||Makes 1 1/2 cups|
|1||teaspoons fine sea salt||12|
|0.25||teaspoons brown sugar||3|
|0.5||teaspoons sweet paprika||6|
|0.5||teaspoons garlic powder||6|
|1||teaspoons fried dried onions||12|
|0.5||teaspoons dried basil||6|
|0.125||teaspoons crushed dried bay leaves||1.5|
|0.5||teaspoons ground coriander||6|
|0.5||teaspoons dried savory||6|
|0.125||teaspoons dried thyme||1.5|
|1||teaspoons ground black pepper||12|
|1||pinch ground cumin||12|
I found this solution perfect for me as I only needed to prepare a good marinade to prepare the pieces to be coated with the cruspies. It is possible to fry the pieces in a skillet but I prefer the fat reduced version so I placed the in a mold and baked in the oven.
I know, the list of the ingredients for the marinade is long, you can adapt this on the ingredients available and, if you really don’t have many ingredients, you can combine balsamic vinegar and oil and prepare your favorite dressing. Little mustard instead of wasabi paste could be great as well. Take care that the sauce has a consistence (if necessary add some mayo or little egg) as this will help the crumbs to adhere to the pieces.
In addition to this I prepared really different dipping sauces to go with it not taking care form which country of the globe they were inspired. It was a delicious culinary trip! I will post the sauces one by one in the following days.