Appetizers

I tend to keep things very simple when it comes to appetizers... a little antipasto platter with artichoke hearts, giardiniera, roasted red peppers, fresh mozzarella and sliced salami or proscuitto. My niece, Meg, is much more adventurous. She belives you shouldn't be afraid of the fryer… embrace the fryer... even if you set off the smoke detector the first couple of times you try. I still remember the smell of those lovely little potato cazzilli I made a lifetime ago, which I could barely see through the thick smoke. I may live to fry another day, however.

Keep in mind you could also serve these little goodies as the main dish, a la “Will & Grace.”

Potato Croquettes (Cazzilli)

This classic Sicilian recipe is adapted from Rao's Recipes from the Neighborhood by Frank Pellegrino. Once again, I've substituted a cow's milk Romano for the Pecorino Romano. You could form the croquettes into little eggs or forms about the size of your thumb (in keeping with the humorous meaning of the word cazzilli).

4 larger Yukon Gold potatoes, peeled and diced
1/4 cup Romano cheese
1/2 cup mozzarella cheese (whole milk is best)
2 tablespoons Italian parsely, finely chopped
1 teaspoon salt
1/2 teaspoon pepper
1 large egg, beaten with 1 tablespoon water
1/2 cup plain breadcrumbs
Canola or vegetable oil for deep frying

Cook the potatoes in ample, salted water, drain and run through a ricer. Combine potatoes, cheeses, parsely, salt and pepper. Shape the croquettes into a cylinder about the size of your thumb. Dip croquettes in the egg wash and roll in breadcrumbs. Refrigerate until firm, about two to three hours.

Fry croquettes in oil (about 350 to 375 degrees) until they're nicely browned.

Dubliner Artichoke Dip

Easy and indulgent. You can use either frozen or canned artichokes. Just be sure to drain the artichokes if you opt for the canned variety.

½ cup artichoke hearts (thawed or drained)
8 oz. cream cheese, softened
¼ cup sour cream
6 oz. Dubliner cheese, grated
2 oz. Parmesan cheese, grated
Salt and pepper to taste

Preheat oven to 375 degrees.

Mix softened cream cheese and sour cream in a sauce pan over medium low heat. Slowly add the Dubliner cheese, stirring until melted. Add artichoke hearts, salt and pepper.

Put mixture in an ovenproof dish; bake for 15 minutes. When done, sprinkle with Parmesan cheese and additional pepper. Serve hot or cold with slices of baguette or bagel chips.

Bruschetta

If this authentic garlic bread seems too easy to be good, don’t be fooled. It also uses up that day-old bread just sitting on the counter. What could be better? Top the toasted bread with diced tomatoes (unless you have Meg’s tomato phobia, seemingly shared by my daughter), minced garlic and fresh basil or white beans mixed with minced garlic and rosemary. Use your imagination. Kosher salt is especially important here.

Slices of Italian or French bread
Garlic cloves, smashed
Olive oil
Salt and pepper to taste

Toast the bread in the toaster or grill on the barbecue or under the broiler. Once the bread is lightly browned, remove and rub with garlic clove. Drizzle with olive oil and add salt and pepper to taste.

Homemade Chips & Salsa

The chips were Meg’s idea. I’ve been serving this salsa ever since clipping the recipe out of the local newspaper back in the mid-1980s. Be sure to wear gloves when mincing, seeding and de-ribbing the jalapeño, or you’ll be needing some serious eye drops.

Chips
8 whole white corn tortillas
Canola oil
Salt to taste

Slice tortillas into ½-inch thick strips.

Heat oil to 375 degrees in deep fryer or frying pan. Fry tortilla strips until hardened and only very lightly browned. Remove immediately and place on paper towels. Season liberally with salt.

Fresh Salsa

5 plum tomatoes, peeled and diced
1 small onion, diced
1 fresh jalapeño pepper, minced
¼ cup fresh cilantro, chopped
2 tablespoons red wine vinegar

Combine above ingredients and serve.

Egg Rolls

Egg roll wrappers
½ green cabbage, finely chopped
½ bunch scallions, sliced
2 tablespoons canola oil
1 egg, beaten
Soy sauce
Salt and pepper to taste

Heat deep fryer to 375 degrees.

Saute cabbage in canola oil until softened; add green onions. Season with soy sauce, salt and pepper.

Arrange cabbage and onion mixture in the center of the square wrappers. Brush the wrappers with egg and seal.

Fry in canola oil until lightly browned. Serve with additional soy, plum or sweet and sour sauce.