By Eric Levine, Tony Calarco, David Burke
The smallest of bites show off 3 major components utilized in 3 assorted arrangements, akin to mushroom, ginger, and chook used 3 ways. additionally integrated are recipes for delectable mid-sized, better, and candy bites--even a few signature cocktails! all through, this attractive chef comprises notes to motivate the house prepare dinner to reinforce and alter up their nutrition utilizing those recipes as a base. the entire 100-plus recipes, from Artichokes filled with beef and Ricotta to Brown Sugar Bacon Cupcakes, are observed by way of lovely pictures. you will learn the way a lot enjoyable nutrients could be to organize, current, percentage, and naturally to eat!
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Additional resources for Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining
Sample text
Cool and reserve remaining sauce. DIPPING SAUCE 3 cloves garlic, minced 2 tablespoons peeled and minced fresh ginger � cup olive oil ⅓ cup rice vinegar � cup soy sauce 3 tablespoons honey � cup reserved chicken reduction sauce Combine in a blender and turn on to medium speed. Slowly incorporate water to emulsify and stabilize the dressing. STIR-FRY MUSHROOMS 2 teaspoons sesame oil 1 tablespoon chopped garlic � tablespoon peeled and grated ginger � cup sliced shiitake mushrooms � cup enoki mushrooms, separated and ends removed 2 tablespoons soy sauce Heat sesame oil in wok or saucepan over medium heat.
Cover, and cook on high for 6 hours, or until meat falls apart when pierced with a fork. Remove pieces of pork from the slow cooker and shred. Cool and reserve. GARLIC-RICOTTA AIOLI � cup mayonnaise � cup ricotta cheese 3 cloves garlic, minced 2½ tablespoons lemon juice � teaspoon salt Pepper to taste Mix all ingredients in a bowl. Cover and refrigerate at least 30 minutes before serving. ASSEMBLY: On a fork, layer small dollops of garlic-ricotta aioli, artichoke salad, and pulled pork and serve.
Cover and refrigerate at least 30 minutes before serving. CHEF’S NOTES: These can be breaded a week ahead, wrapped well, and frozen. They may be fried direct from frozen. The leftover filling may also be frozen for later use. VARIATIONS: Instead of using ground pork, use ground chicken or chopped shrimp. BEST SEASON: This is a great fall or winter item. It can be paired with a Sauvignon Blanc or Pinot Grigio. ARTICHOKE SALAD WITH PULLED PORK AND GARLIC-RICOTTA AIOLI This tasty forkful is sure to be a crowd pleaser.