1 pound of large shrimp (26-30) peeled, deveined and cooked
Juice and zest of two lemons
1 tablespoon chopped fresh garlic
1/2 cup finely chopped parsley
1/2 teaspoon salt
1/4 teaspoon black pepper
1/4 cup olive oil
1 tablespoon capers
Garnish: lemon zest, lemon slices, chopped fresh parsley

Methods:

Clean shrimp, if necessary, and poach until pink.Cool in ice.Drain shrimp from ice.In mixing bowl, whisk together lemon zest, juice, garlic, parsley, salt, pepper, olive oil and capers.Add the shrimp, toss to mix well. Refrigerate at least 1 hour before serving.Arrange shrimp in decorative design on platter.Garnish with lemon zest and parsley.

6 garlic cloves, peeled and halved
1/2 teaspoon coarse sea salt
1 egg yolk
1 cup extra virgin olive oil
Juice of 1 lemon

Methods:

Use either a mortar and pestle or a food processor.Grind the garlic, add the salt and egg yolk, and beat until the egg turns lighter in color.Very, very slowly, drizzle in the olive oil, followed by the lemon juice. Stir constantly.Season to taste.You may also add herbs for a variation.

1/4 cup sour cream
3/4 cup fresh salsa
1 pound of boneless, skinless chicken breasts
1 egg
4 cup Fritos
1 teaspoon chili powder
3 cups vegetable oil

Methods:

In a small bowl, combine sour cream and salsa.Refrigerate, covered, until ready to serve.

Cut chicken into approximately 24 strips.Beat egg in a shallow bowl.In another shallow bowl, crush Fritos and stir in chili powder. Dip chicken strips in egg, then coat with seasoned crushed Fritos. Refrigerate until ready to use (up to 2 days).

In a deep, heavy skillet, heat oil to 375 degrees F. Fry chicken strips a few at a time until golden brown.Drain on paper towels.

6 large shrimp
2 ounces Jack cheese, shredded
6 slices thick cut bacon

Methods:

Peel shrimp, leaving shell on tail segments. Devein. Partially butterfly shrimp. Form cheese into 6 long, thin rolls. Place 1 roll in open part of each shrimp. Place shrimp on bacon and roll up. Run 1 long bamboo skewer through upper portion of all 6 shrimp and another through lower portion of all 6 shrimp in order to keep shrimp closed and hold bacon in place. Grill until bacon is cooked and shrimp are no longer translucent. Remove from skewers to serve.

1 1/2 cups chopped sweet onion (such as Vidalia, Walla Walla, etc.)
2 tablespoons margarine or butter
1 (8 ounce) carton sour cream
1/4 teaspoon salt
1/4 teaspoon coarsely ground black pepper
1/8 teaspoon ground red pepper
4 teaspoons snipped fresh chives

Methods:

In medium skillet, cook onion in butter or margarine about 5 minutes or until tender. Cool.

In blender container or food processor bowl, combine cooked onion, sour cream and seasonings (except chives). Cover and blend until nearly smooth.Transfer to a small bowl.Stir in chives and cover and chill 1 to 24 hours.Before serving, stir in milk, 1 teaspoon at a time, if necessary to make of dipping consistency.Makes about 1 1/2 cups.

1 pound of large mushrooms
6 tablespoons butter
3 green onions, minced
3 to 4 tablespoons minced red bell pepper
4 ounces crab meat
1 cup fresh fine bread crumbs
1/4 teaspoon salt
1/4 teaspoon Cajun or Creole seasoning blend
1/8 teaspoon pepper
2 tablespoons Parmesan cheese

Methods:

Wash and trim the end of stems from mushrooms.Pop remaining stem out.Chop stems and set aside. Melt 2 tablespoons butter brush over mushrooms.Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

Melt remaining butter in skillet add reserved chopped stems, minced green onions and red bell pepper. Cook until vegetables are tender.Combine cooked ingredients with bread crumbs, crab meat, and seasonings.Fill each mushrooms, piling up.Sprinkle each mushroom with a little Parmesan cheese, if desired.Bake at 350° for 15 to 20 minutes, until hot and mushroom caps are tender.

1 sheet frozen puff pastry, thawed but unfolded
8 ounces frozen baby shrimp, thawed and patted dry (if using canned, rinse and drain)
4 ounces cream cheese (1/2 large block), at room temperature
1/8 tsp dry mustard powder
1/4 tsp dill weed
1/4 tsp garlic powder
1/4 tsp onion powder
1/2 tsp salt
1/2 tsp soy sauce
2 eggs
1/8 cup chopped chives
* Shredded Gruyere or Swiss cheese

Preparation:

Preheat oven to 400 degrees F. Grease mini-muffin pans.

On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle about 12 x 14 inches and 1/8-inch thick. Using a 2-1/2-inch biscuit cutter, cut 24 rounds.Fit rounds into mini-muffin cups.Place 1 or 2 baby shrimp into each cup.

Blend cream cheese, dry mustard, dill weed, garlic powder, onion powder, salt, and soy sauce until smooth. Beat in eggs, one at a time, just until incorporated.Fold in chopped chives.

Spoon egg and cheese mixture over shrimp in each cup.Top with a sprinkling of Gruyere or Swiss cheese.Bake 10 minutes until puffed and golden.Serve warm.May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes.

1 sheet frozen puff pastry, thawed but unfolded
1/2 pound of bulk pork country sausage, hot or mild
1/4 cup finely minced sweet onion
1/4 cup finely diced sweet red bell pepper
1 clove finely minced garlic
4 ounces cream cheese (1/2 large block), at room temperature
1/8 tsp dry mustard powder
1/4 tsp ground sage
1/4 tsp ground thyme
1/4 tsp onion powder
1/2 tsp salt
* Dash of hot sauce, to taste
* Dash Worcestershire sauce
2 eggs
* Shredded Gruyere or Swiss cheese

Preparation:

Preheat oven to 400 degrees F. Grease mini-muffin pans.

On a lightly floured board, place unfolded thawed puff pastry sheet and roll out into a rectangle 12 x 14 inches and about 1/8-inch thick. Using a 2-1/2-inch biscuit cutter, cut 24 rounds. Fit rounds into mini-muffin cups.

Gently saute sausage, sweet onion, red bell pepper, and garlic together until meat is no longer pink, breaking it up as you go. Drain off fat and cool to room temperature. Place 1/2 to 1 tablespoon sausage mixture into each pastry cup.

Blend cream cheese, dry mustard, sage, thyme, onion powder, salt, hot sauce, and Worcestershire sauce until smooth. Beat in eggs, one at a time, just until incorporated.

Spoon egg and cheese mixture over sausage in each cup.Top with a sprinkling of Gruyere or Swiss cheese.Bake 10 minutes until puffed and golden.Serve warm.May be baked ahead and frozen. Reheat in a 350-degree F. oven for 15 to 20 minutes.

Marinade:
1 cup (2 sticks) butter
1/4 cup sweet onion, minced
2 Tbsp poppy seeds
1/2 tsp garlic powder
1 Tbsp Worcestershire sauce
2 Tbsp hot or spicy mustard
1/4 cup brown sugar
1 Tbsp chopped parsley

Sandwiches:
24 (about 2 x 2-Inches each) small dinner rolls
* Horseradish mayonnaise
24 (about 3/4 pound) thin slices of deli ham
24 (about 1/2 pound) thin slices of Swiss cheese

Preparation:

Line two 9 x 13-inch baking pans with non-stick foil or butter traditional pans.

To prepare marinade, saute minced sweet onion in butter over low heat until onion is soft and translucent. Add poppy seeds, garlic powder, Worcestershire sauce, mustard, and brown sugar. Stir until brown sugar is melted into the sauce. Remove from heat and stir in parsley. Set marinade aside.

Slice the buns in half. Spread bottoms of buns with a thin layer of horseradish mayonnaise. Fold ham slices to fit the bottom of each bun.Repeat with Swiss cheese slices, folding to fit buns. Replace bun tops.Place ham and cheese buns into prepared baking pans.Pour marinade evenly over both pans of buns.Cover tightly with foil. Refrigerate overnight.

Preheat oven to 350 F. Bake marinated buns covered for 25 minutes.Remove foil and bake an additional 10 minutes.

2 pounds precut chicken wings, or whole wings cut into 2 pieces at joint, tips discarded
1/2 cup gold tequila or mescal
1/4 cup frozen orange juice concentrate
* Grated zest of 1 lemon
* Juice of 1 lemon
2 cloves garlic, minced
1/2 teaspoon ground cumin
1 teaspoon freshly ground coarse black pepper
1 teaspoon salt
2 tablespoons minced cilantro

Preparation:

Wash the wings, pat dry and place in a large, heavy-duty resealable plastic food bag.

In a small bowl, combine the tequila, orange juice concentrate, lemon zest, lemon juice, garlic, cumin, black pepper, salt, and cilantro.Pour the marinade over the wings in the bag. Seal the bag and refrigerate several hours or overnight.

Prepare a medium-hot charcoal fire or preheat a gas grill to medium-high.Drain the wings, discarding the marinade.Grill the wings, turning often, until they are slightly charred and cooked through, about 25 minutes.