Drinks & Dining

3 Must-Try Summertime Appetizer Recipes

New York Smash Magazine  

When summertime is in the air, so is the irresistible aroma of flavorful summer cooking, grilling and barbecuing. Create the perfect warm weather meal by serving up these delicious seasonal appetizers.

Tiger Prawns

Recipe by Executive Chef Rachel Goulet of Sopra NYC

Tiger Prawns Sopra NYC

Tiger Prawns
Sopra NYC

8 head-on jumbo tiger prawns, devained and cleaned
3 cups cooked gigante beans
1/4 cup picked parsley leaves
1/4 cup picked dill leaves
1/4 cup picked celery leaves
1/4 cup chives, cut 1/2” long
1/2 red onion, thinly sliced
3 stalks celery, cut on the bias 1/4” thick

1/2 tablespoon fresh oregano
1/2 cup red wine vinegar
1 cup extra virgin olive oil
1/4 teaspoon salt

4 cups water
2 cups salt
1 cup sugar
Peel of 2 lemons
1/2 cup thyme leaves

Combine all brine ingredients and whisk until sugar dissolves. Allow shrimp to marinate for 30 minutes.Season shrimp lightly with olive oil and salt. Grill over medium high heat until shrimp is pink throughout and slightly charred. Meanwhile, prepare vinaigrette by combining oregano, vinegar, and salt. Stream in olive oil slowly and whisk until emulsified.Combine cooked beans, parsley, dill, chives, red onion, and celery with just enough vinaigrette to complete coat the salad. Top with cooked prawns.

Pasta Chips “Skillet Bruschetta”

Pasta Chips Skillet Bruschetta

Pasta Chips Skillet Bruschetta

1 1/2 cups Ripe Tomatoes, seeded and chopped
1/4 cup Capers
1/4 cups Sweet onion, finely chopped
2 Garlic cloves, finely chopped
3 tablespoons Fresh basil leaves, chopped
2 tablespoon Olive oil
1 tablespoon Balsamic vinegar
1 Small can black olives
Salt & Fresh pepper to taste

1-5 Ounce bag favorite Pasta Chips
8- 3/4-ounce slices Mozzarella cheese
3/4 cup Parmesan cheese, freshly grated

Preheat oven to 350 degrees F. Combine all topping ingredients in small bowl. Refrigerate to blend flavors (at least 1 hour). Arrange Pasta Chips and sliced cheese in 10” round seasoned skillet (or small baking dish). Remove bowl from refrigerator and pour topping through a colander, draining excess liquid. Using a fork evenly sprinkle the fresh topping on to the Pasta Chips and cheese. Add parmesan cheese and bake in 350 degree oven till cheese is melted and bubbly, 10-12 minutes. Using hot pad, remove skillet from oven. Place on trivet and serve.

Cheese-Stuffed Pretzel Buns

Cheese-Stuffed Pretzel Buns

Cheese-Stuffed Pretzel Buns

12 frozen dinner rolls
6 (3/4-ounce) slices Land O Lakes® Deli Sharp Cheddar American, quartered
2 tablespoons baking soda
1 teaspoon sugar
6 cups water
1 Land O Lakes® Egg, slightly beaten
Coarse sea salt

Spray baking sheet with no-stick cooking spray. Place rolls onto sheet; cover lightly with plastic food wrap. Let rise at room temperature 1 1/2-2 hours or until completely thawed and rolls feel soft. Stack 2 quarters cheese; fold in half. Fold in half again, forming small cube. Press cheese into center of roll; seal dough around cheese, pinching edges tightly. Repeat with remaining cheese and rolls. Place onto baking sheet; let rest 15 minutes.Heat oven to 425ºF. Line another baking sheet with parchment paper; set aside. Place water into large saucepan; bring to boil over high heat. Carefully add baking soda and sugar. (Water will bubble up, then return to a gentle boil.) Drop 4 rolls into gently boiling water; cook, turning once, about 30 seconds per side or until surface of dough has lightly bubbled appearance. Remove with slotted spoon; place onto parchment-lined baking sheet. Repeat with remaining rolls. Brush each roll with beaten egg; sprinkle with coarse salt. Bake 14-16 minutes or until golden brown. Cool 3 minutes. Serve warm.