Appetizers & Snacks
Balsamic Shrimp and Prosciutto Wraps

This is the best tasting appetizer that even your teenage kids can mak.,
A lot of fun . . . great memories!

    1/2 cup sugar
    25 large peeled and deveined shrimp with tails on
    4 oz prosciutto ham
    1 cup plus 2 Tbls. pure olive oil (divided)
    4 large garlic cloves, peeled
    3 Tbls pesto

Balsamic sauce
Place vinegar in saucepan and bring to boil over medium heat. Add sugar and return to a hard simmer for 4 to 5 minutes, until mixture coats spoon. Let cool slightly.

Garlic Oil
In large sauté pan, heat 1 cup olive oil with garlic over very low heat, 20 to 25 minutes, until garlic begins to soften and turn slightly brown.

Preheat oven to 400°F
1. Wrap each shrimp in strip of prosciutto.
2. Cut ham into strips, long enough to wrap around the shrimp only twice.
3. In large skillet, sear shrimp in the 2 tablespoons oil on one side for 1 1/2 minutes. Then turn shrimp over and place on baking sheet with sides.

Bake for 3 minutes or until shrimp are thoroughly cooked.
To serve, Place shrimp over lettuce leaves, then top with pesto, then drizzle with balsamic sauce and garlic oil.
Makes about a dozen heavenly appetizers.
Back to top

Baksamic Shrimp and Prosciutto Wraps

Cauliflower Cheese Puffs

Stuffed Portobello Mushrooms

World's Greatest Chicken Liver Pâté

Cauliflower Cheese Puffs

    1 head cauliflower
    2 Tbls water
    4 Tbls butter, room temp
    2 large egg yolks
    1 cup grated Parmesan
    Salt and pepper

Preheat oven to 400°F.
1. Cook or steam cauliflower until soft, drain and place in food processor.
2. Add butter, egg yolks, and cheese. Process until smooth, add salt and pepper to taste.
3. Put small spoonfuls of mixture onto a greased baking sheet.
Bake for 20 minutes or until browned and set. Serve hot.
Note: I have deep-fried these little buggers as well.
Back to top

Stuffed Portobello Mushrooms

    1 dozen fresh small to medium Portobello mushrooms
    (Portobello's are usually quite a bit larger than their counterparts)
    1/2 cup melted butter, divided
    2 Tbls finely chopped green bell pepper
    3 Tbls finely chopped onion
    1 1/2 cup fresh bread crumbs (I know about the carbs. heheheh)
    1/2 tsp salt
    dash black pepper
    dash ground cayenne pepper
    Parmesan cheese

Preheat oven to 325°F.
1. Clean mushrooms (as described at side); remove stems, leaving caps whole. Chop stems.
2. Sauté mushroom caps in 3 tablespoons of butter; set aside.
3. Sauté chopped stems, green pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt, pepper, and cayenne pepper. Stir to mix well.
4. Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little Parmesan cheese. Place stuffed mushrooms in a greased baking dish.
Bake for 15 minutes.

About 6 to 8 servings Back to top

The usual pre-preparation for most varieties of mushroom is to remove any loose material with a dry cotton cloth or soft brush. There is no need to do anything else, and washing begins the deterioration process.

Those spongy membranes are the flavor but can be removed if the intention is to use a mushroom as a vessel such as a natural cup, or holder for fancy stuffings.

Crab, dips and almost anything mashed will stay formed in a hollowed out cap.

World's Greatest Chicken Liver Pâté

Shuussh . . . it's lowcarb. :o)

    1/4 cup butter
    1/2 lb mushrooms
    1 lb chicken livers
    1 tsp garlic powder
    1 tsp paprika
    1/3 cup chopped green onions
    1/3 cup white wine
    1 dash dried dill
    1 pinch Tabasco sauce
    1/2 cup butter

1. Simmer the butter, mushrooms, chicken livers, garlic powder, and paprika for 5 minutes.
2. Add green onions, white wine, dill weed and Tabasco. Cover and cook slowly 5 to 10 minutes more. Cool. Whirl in blender.
3. Blend in one cube of butter and salt to taste.
Turn into serving dish and chill overnight. Garnish with parsley.
Back to top

©2003 Morelli Publishing
Homexx|xxAbout Chef Carloxx|xxComing Eventsxx|xxAvailabilityxx|xxArchivexx|xxShoppingxx|xxContact Us
Contact us at