Appetizer | Chef Emil's

Archive for the ‘Appetizer’ Category

Green Curry Shrimp & Rice Salad

Posted: March 19, 2013 in Appetizer, Cookwell & Company, Entree, Global Palate, Recipes, Salad
Tags: 3 color bell pepper, Boerne, Central Market, Chef Emil, Chicken Broth, coldwater shrimp, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, Easy, food, Green Curry, heb, Organic, recipe, recipes, Rice, Sauce, Shrimp, Thai, vegetarian

1 pound bag Coldwater Salad Shrimp, thawed
1 jar Global Palate Thai Green Curry Sauce
1 – 7 ounce container diced 3 color Bell Pepper
1 1/2 cups uncooked Rice
3 cups Central Market Organics Chicken Broth

Place Rice, Chicken Broth and 1/2 jar Green Curry Sauce in pot with lid and bring to boil, reduce heat to medium low and cover. Simmer until all liquid is absorbed, about 20 minutes. Remove from heat and let sit covered for 5 minutes. Place Rice, remainder of Curry Sauce, Shrimp and Bell Pepper in a bowl and toss to incorporate all ingredients.

Serve on Lettuce or Cabbage Leaves or just place on serving plate.

Sweet & Spicy Meatballs

Posted: February 24, 2013 in Appetizer, Recipes, Robert's Reserve, Super Bowl Foods
Tags: Boerne, chaffing dish, Chef Emil, chipotle sauce, Cooking Connection, crock pot, Dinner, Easy, food, Foot Ball, Meatballs, microwave, pot, raspberry, Raspberry Chipotle Sauce, recipe, recipes, Robert's Reserve, Super Bowl

1 – 2.2 pound bag Fully Cooked Homestyle Meatballs
1 jar or more Robert’s Reserve Raspberry Chipotle Sauce

Heat Meatballs in microwave, place in crock pot on warm or in chaffing dish, pour Raspberry Chipotle Sauce over and mix to incorporate.

Caprese Bites

Posted: February 12, 2013 in Adam's Reserve, Appetizer, Canyon Foods, Recipes, Salad, Side Dish
Tags: Adam's Reserve, Basil, Bites, Boerne, Caprese, cheese, Chef Emil, cherry tomatoes, Cooking Connection, Dinner, Easy, flavors, food, Italian, Mozzarella, Pesto with Pine Nuts, pine nuts, recipe, recipes, red pepper flakes, serving platter, tomato soup, vegetarian

I just love Fresh Tomatoes, Basil and Mozzarella Cheese together.

It is just difficult to serve this salad when one is having a Finger Food Party

This recipe solves that problem by turning the Tomato into the package to deliver these wonderful flavors!

Zeema and/or Cherry Tomatoes
Canyon Foods Pesto with Pine Nuts
Mozzarella Cheese
Adam’s Reserve Red Pepper Flakes, optional

Scoop out center of Tomatoes until only outside shell remains. (Save the innards to make great Tomato Soup)

Place a small amount of Pesto in the Tomatoes and then push in a small wedge of Mozzarella Cheese.

Place on Serving Platter and sprinkle with Red Pepper Flakes

China Town Chili Ribs

Posted: February 1, 2013 in Adam's Reserve, Appetizer, Cookwell & Company, Entree, Recipes, Super Bowl Foods, Texas on The Plate
Tags: Adam's Reserve, Asian Spice, Beef, Bodacious, Boerne, Chef Emil, chile flakes, Cookwell & Company, Cookwell and Company, degree oven, Dinner, Easy, food, Foot Ball, green onion, green onions, onion slices, place ribs, Pork, recipe, recipes, Red Chile Flakes, ribs, sauce mixture, Soppin' Sauce, Super Bowl, texas, Texas on the Plate

3 – 4 pounds Ribs, pork or beef (I like pork best!)
1 jar Texas on the Plate Bodacious Soppin’ Sauce
1/2 jar Adam’s Reserve Asian Spice
Adam’s Reserve Red Chile Flakes
1 bunch Green Onions, sliced

In a large bowl, season Ribs with Asian Spice, turning to coat all sides

Pour Soppin’ Sauce over and mix well, let sit for 20 minutes or overnight is fine

Place Ribs on foil covered baking sheet and bake in 50 degree oven for one hour, baste with remaining Sauce Mixture after 30 minutes

Remove from oven and place on serving platter, pour any remaining juices over Ribs.

Sprinkle to taste with Red Chile Flakes and garnish with Green Onion Slices

Portuguese Style Hot Wings

Posted: January 28, 2013 in Appetizer, Entree, Gluten Free, Green Valley Ranch, Recipes, Side Dish, Super Bowl Foods
Tags: Agave, baking sheet, bird pepper, Blue Cheese Dressing, Boerne, Celery Sticks, Chef Emil, Chicken, chicken wing, chicken wings, Cooking Connection, Dinner, Drummets, Easy, food, Foot Ball, Green Valley Ranch, heat oven, Hot Wings, Piri Piri Chicken, Piri Piri Sauce, recipe, recipes, serving dish, Super Bowl

These Hot Wings are Terrific. The Piri Piri Sauce is a traditional Portuguese Sauce made from the Bird Pepper, which has a very unique flavor and is wonderfully spicy

These are so very easy to make and fun to eat!

3 pounds Drummets or any Chicken Wing
1 jar Green Valley Ranch Piri Piri Sauce

Heat oven to 400 degrees. Coat Wings on all sides with Piri Piri Sauce.

Place on foil lined baking sheet and bake for 1 hour or longer until done and tender.

Remove to serving dish and spoon any remaining Piri Piri over wings.

Serve with Blue Cheese Dressing and Celery Sticks

Roasted Pineapple Dip

Posted: January 21, 2013 in Appetizer, Breakfast, Recipes, Robert's Reserve, Super Bowl Foods
Tags: Boerne, breakfast, Chef Emil, Cooking Connection, dessert, Dinner, Easy, english muffins, food, Foot Ball, garnish, mix cream cheese, ounce container, Pineapple, recipe, recipes, Roasted Pineapple and Habanero, Robert's Reserve, Super Bowl, vegetarian, Walnut, walnut pieces, Whipped Cream Cheese

This Dip is so quick and easy. Perfect if friends drop over unexpectedly or if you want to perk up your party.

Also wonderful on toasted English muffins on a cold morning!

1 – 12 ounce container Whipped Cream Cheese
1/2 jar Robert’s Reserve Roasted Pineapple and Habanero
Walnut Pieces

Mix Cream Cheese and Roasted Pineapple and Habanero together until well incorporated.

Place on Serving Dish and garnish with Walnut Pieces……..done!

Raspberry Delights

Posted: January 19, 2013 in Appetizer, Dessert, Recipes, Robert's Reserve
Tags: Boerne, breakfast, cheese mixture, Chef Emil, Cooking Connection, Crescent Rolls, dessert, Dinner, Easy, food, Foot Ball, Mascarpone Cheese, ounce package, raspberry, Raspberry Chipotle Sauce, recipe, recipes, Red Wine, Robert's Reserve, serving dish, vegetarian

8 ounce package Mascarpone Cheese
1/2 bottle Robert’s Reserve Raspberry Chipotle Sauce
2 tubes Crescent Rolls

Preheat oven to 375 degrees. Combine Mascarpone and Raspberry Chipotle in mixing bowl until well incorporated.

Line cookie sheet with foil. Place heaping teaspoon of Cheese Mixture on Crescent piece and roll up.

Bake until golden brown.

Remove from oven and let cool prior to placing on Serving Dish, great with Red Wine!

Italian Stew

Posted: January 5, 2013 in Appetizer, Cookwell & Company, Entree, Recipes
Tags: artisan bread, Boerne, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Dinner, food, ground, Italian, Italian Sausage, Lobster, Portobello Mushroom, recipe, recipes, Red Pepper, Roasted Red Pepper and Tomato, saute, Simmer, Squash, tomato soup

1 package ground Italian Sausage, mild
1 jar Cookwell & Company Roasted Red Pepper and Tomato Soup
1 container chopped Squash and Portobello Mushroom or Veggies of your choice

Saute Sausage in large pot until no longer pink

Add Vegetables and continue to saute for 7 minutes

Add Red Pepper and Tomato Soup and simmer for 15 to 20 minutes

Serve with crusty Artisan Bread

Duck Soup with Cherry and Frizzled Leeks

Posted: December 21, 2012 in Appetizer, Entree, Recipes, Side Dish, Wine Notes
Tags: Boerne, Central Market, Chef Emil, Cherry, cherry sauce, Chicken Broth, Cooking Connection, Dinner, Dried Cherry Steak Sauce, duck breast, duck breasts, Duck Fat, Easy, food, Frizzled, Graisse de Canard, jar star, julienne, ladle, Leek, Luc, Organic, pan fry, Pinot Noir, recipe, recipes, saute, serving dishes, Star Chef

2 Duck Breasts, skin removed
1 cup Graisse de Canard (Duck Fat)
1 carton Central Market Organics Chicken Broth
1 jar Star Chef Dried Cherry Steak Sauce
2 Leeks
1 cup Pinot Noir

Trim Leeks and split lengthwise, rinse well and Julienne, pat dry.

Heat Duck Fat until very hot, add leeks and saute until browned and crisp, about 3 minutes, drain on paper towel and sprinkle with Sea Salt.

Cut Duck Breasts into thin strips

Brown in Dutch oven or large pot with one tablespoon Duck Fat, when browned, add Pinot Noir and bring to a boil, Add Cherry Sauce and Chicken Broth, bring to a boil, reduce heat and simmer for 20 minutes.

Ladle into serving dishes and top with generous portion of Frizzled Leeks

Roadhouse Bacon Baked Beans

Posted: September 25, 2012 in Appetizer, Cookwell & Company, Recipes, Side Dish, Super Bowl Foods
Tags: Bacon Jam, Bake, Baked Beans, baking dish, Better Than Good, Boerne, bubbling, Chef Emil, Cooking Connection, Cookwell & Company, Cookwell and Company, Crisp Onion, Dinner, Easy, Fire Roasted Tomatoes, food, Foot Ball, Garlic, heb, jalapeno cheese bread, mix beans, onions, pound cans, recipe, recipes, Roadhouse

2 – 1 pound cans vegetarian Baked Beans
1 – 14.5 ounce can Fire Roasted Tomatoes with Garlic
1 jar Better Than Good Bacon Jam
1 package Crisp Onion

Mix Beans, Tomatoes and Bacon Jam together in a baking dish

Top with Crisp Onions

Bake at 350 degrees until hot and bubbling, about 30 minutes

Serve with Jalapeno Cheese Bread

Chef Emil's

What’s Cooking Update

Find a Recipe

Grab a Seat at the Table

Visits to the Kitchen

Recipe Box

Sort Through the Recipes

More Good Recipes

In the Pantry