Ingredients

2 ounces dry soy vermicelli
4 eggs, beaten
1 onion, finely chopped
2 ounces mushrooms, drained and chopped
3/4 (4 ounce) can small shrimp, drained and chopped
1 pound lean ground pork
2 tablespoons vegetable oil
1 carrot, shredded
2 ounces crabmeat
3 ounces bean sprouts
2 pinches ground black pepper
1 tablespoon soy sauce
3 tablespoons fish sauce
1 clove garlic, chopped
20 rice wrappers (6.5 inch diameter)
1 quart oil for deep frying
Directions

Soak the vermicelli 30 minutes in warm water; drain.
In a large bowl, mix the vermicelli, eggs, onion, mushrooms, shrimp, pork, vegetable oil, carrot, crabmeat, bean sprouts, pepper, soy sauce, fish sauce and garlic.
One by one, moisten the rice wrappers with a damp tea towel and fill with 2 to 3 tablespoons of the vermicelli mixture. Roll the wrappers, and allow them to set for 30 minutes.
In a large saucepan, heat the oil to 375 degrees F (190 degrees C).
Fry the spring rolls one or two at a time until golden brown, about 3 minutes. Drain on paper towels.

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Toasted Melba Crackers
1/4 Lbs Lump Crab meat
1 TBSP Mayo
2 TBSP Olive Oil
1 TBSP fresh chopped basil
1 TBSP Italian seasoning
1 tsp sea salt
1 tsp black pepper
2 Large garlic cloves
1 tsp chopped shallot
1/2 cup spring mix, washed and leafs cut into small bites
1 tsp garlic salt
1/4 tsp paprika
3 TBSP chopped black olives

In a large plastic storage container, mix all the ingredients together, except the garlic cloves, spring mix, and Melba toast. Mix well and chill for 30 min or until ready to use.

Scoop about 1 TBSP of crab salad onto each Melba Toasts and place 1 tsp or approximate of spring mix. Drizzle olive oil onto and enjoy!

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- ½ pound (200g) Grade A duck foie gras

- 2 teaspoons (10 ml) canola oil

- 2 tablespoons (35 ml) balsamic vinegar

- Salt and pepper to taste (typically 1 teaspoon or 5g salt; quarter-teaspoon or 1g pepper).

Recipe:

*

Clean and de-vein the foie gras. If you have the opportunity, you may prefer to buy the foie gras from your butcher already cleaned and de-veined.
*

Cut the foie gras crosswise into pieces a centimeter thick.
*

Season the foie gras pieces with the salt and pepper.
*

Heat half the canola oil in a large heavy pan (an iron pan if you have it), at moderately high heat (without burning the oil or causing it to smoke).
*

Sauté half the foie gras for 45 to 60 seconds in the hot pan. It should be golden on the outside and pink inside (cut one piece to check).
*

Quickly remove the foie gras and place it on paper towel to remove the excess fat.
*

Discard the fat remaining in the pan, then repeat steps 4 to 6 for the remaining foie gras.
*

Discard all but 1 tablespoon (20ml) of the fat in the pan. Add the balsamic vinegar and bring to a boil (briefly).
*

Place the foie gras onto individual plates (4 plates for 4 people). Pour the sauce from the pan over the foie gras and serve immediately (while still hot).

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INGREDIENTS:

1 can (8 oz) refrigerated crescent dinner rolls or 1 can (8 oz) Crescent, refrigerated seamless dough sheet
1 tablespoon Dijon mustard
2 teaspoons honey
2 oz smoked salmon, finely chopped (1/2 cup)
2 tablespoons finely chopped red onion
2 teaspoons chopped fresh dill weed
16 sprigs fresh dill weed

DIRECTIONS:

1.Heat oven to 350°F.

2.If using crescent rolls: Unroll dough; separate into 2 long rectangles. Press each into 12×4-inch rectangle, firmly pressing perforations to seal. If using dough sheet: Unroll dough; cut into 2 long rectangles. Press each into 12×4-inch rectangle.

3.In small bowl, mix mustard and honey; spread over each rectangle. Top each with salmon, onion and chopped dill. Starting with one short side, roll up each rectangle; press edge to seal. With serrated knife, cut each roll into 8 slices; place cut side down on ungreased cookie sheet.

4.Bake 13 to 17 minutes or until edges are deep golden brown. Immediately remove from cookie sheet. Garnish each with dill weed sprig. Serve warm.

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Ingredients:

* 8 large mild chilies
* 6 ounces chorizo sausage
* 1 cup fresh spinach, chopped
* 1 cup bread crumbs
* 1 cup mushrooms, finely chopped
* 1/3 cup Monterey jack cheese, shredded
* 1 egg, lightly beaten
* 1/2 small onion, finely chopped
* 1 clove garlic, minced,
* 1/2 teaspoon cumin
* 1//4 teaspoon salt

Preparation:
Place sausage in a skillet and add cumin, onion, and garlic. Cook for about 8 minutes, making sure to dispose of excess fat. Add mushrooms and spinach into skillet, cook for an additional 8-10 minutes. Take skillet off heat and stir in egg, cheese, salt, and bread crumbs. Preheat grill for medium-high heat. Place chilies on lightly oiled grill grate and allow to cook until chilies and charred on one side, about 3 minutes. Remove from grill, take off charred skin, cut lengthwise but not all the way through, and remove seeds. Fill chilies with chorizo stuffing and place on the grill for an additional 6 minutes. Remove and serve.

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1 can (6 oz.) crabmeat, drained, flaked
1/2 cup Shredded Sharp Cheddar Cheese
1/2 cup Real Mayonnaise
1/3 cup Bacon Pieces or Bits
1-1/2 Tbsp. parsley flakes
36 medium mushroom caps

PREHEAT oven to 350°F. Mix all ingredients except mushroom caps.

SPOON evenly into mushroom caps. Place on baking sheet.

BAKE 8 to 10 minutes or until cheese is melted.

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Ingredients:

* 1 (8 ounce) package cream cheese, softened
* 1/4 cup mayonnaise
* 1/4 cup grated Parmesan cheese
* 1/4 cup grated Romano cheese
* 1 clove garlic, peeled and minced
* 1/2 teaspoon dried basil
* 1/4 teaspoon garlic salt
* salt and pepper to taste
* 1 (14 ounce) can artichoke hearts, drained and chopped
* 1/2 cup frozen chopped spinach, thawed and drained
* 1/4 cup shredded mozzarella cheese

Directions:

1. Preheat oven to 350 degrees F (175 degrees C). Lightly grease a small baking dish.

2. In a medium bowl, mix together cream cheese, mayonnaise, Parmesan cheese, Romano cheese, garlic, basil, garlic salt, salt and pepper. Gently stir in artichoke hearts and spinach.

3. Transfer the mixture to the prepared baking dish. Top with mozzarella cheese. Bake in the preheated oven 25 minutes, until bubbly and lightly browned.

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Ingredients:

2 Doz. Hard boiled eggs (peeled, and yolks scooped out.)

½ cup Mayo

¼ tsp. Salt

¼ tsp. Pepper

¼ tsp. Paprika

¼ tsp. Ground ginger

¼ tsp. Ground nutmeg

¼ tsp. Curry powder

¼ tsp. Parsley

5-10 large sweet pickles (Must be fine minced)

Directions:

*If the mixture is too thick, thin it out with Mayo.

Mix together: egg yolks, spices, pickles, and Mayo.

In a piping bag with large round tip, pipe out the mixture into the egg halves.

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Ingredients:

• 1 15-ounce canned pumpkin
• 2 tablespoons tahini
• 1 garlic clove, chopped
• 1 tablespoon fresh parsley, finely chopped
• 1/2 teaspoon salt
• 1 teaspoon olive oil
• 1/2 teaspoon ground cumin
• 1 tablespoon lemon juice

Preparation:

In a food processor, combine ingredients until smooth and creamy. If hummus is too thick, you can add 1 tablespoon of water at a time until desired consistency. Spoon into serving bowl, and sprinkle with desired topping like cinnamon or nutmeg.

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