Posts for 'Appetizers' Category

It is no surprise that the words from the Doors’ “Soul Kitchen” always pop into my head at Sol Grill.

Though Jim Morrison never stepped foot into the bistro by the beach, I am fairly certain this was similar to the Venice Beach café he wrote about more than 40 years ago.

Everyone who is artistic or creative needs that place to hide, to feed one’s soul and escape from the banality of most of society. It is that “clean, well-lighted place” Ernest Hemingway wrote about that both my soul and my mind seem to crave.

The owners of Sol Grill, Peter and Misty, have easily quelled any craving most people have before they enter.

The décor is like a bistro, with artwork on rich, red walls. The almost-matching tablecloths provide a complementary contrast with the jet-black chairs in the small but cozy interior.

Musicians perform regularly in an open corner. There is a band most nights, and Wednesday is open-mic night, featuring such musical styles as pop, folk, rock and blues.

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1 pint cherry tomatoes
Vodka (to cover)*
Coarse kosher salt (can also use regular salt)

The day before, peel the tomatoes by dipping in boiling water for 10 seconds then plunging into ice water. The skins will easily slip off. Place peeled tomatoes in a plastic container with a tight lid. Cover with vodka and refrigerate overnight.

Serve with a small dish of salt for dipping. (Save the leftover vodka as it is flavored with tomatoes and tastes great.) Try using hot pepper vodka for a spicy variation!

INGREDIENTS
1 tablespoon butter
3/4 cup almonds, blanched and slivered
1 pound spinach, rinsed and torn into bite-size pieces
1 cup dried cranberries
2 tablespoons toasted sesame seeds
1 tablespoon poppy seeds
1/2 cup white sugar
2 teaspoons minced onion
1/4 teaspoon paprika
1/4 cup white wine vinegar
1/4 cup cider vinegar
1/2 cup vegetable oil

DIRECTIONS
In a medium saucepan, melt butter over medium heat. Cook and stir almonds in butter until lightly toasted. Remove from heat, and let cool.
In a large bowl, combine the spinach with the toasted almonds and cranberries.
In a medium bowl, whisk together the sesame seeds, poppy seeds, sugar, onion, paprika, white wine vinegar, cider vinegar, and vegetable oil. Toss with spinach just before serving.

RECIPE INGREDIENTS

For the Filling:
1 (10 ounce) package fresh spinach, coarsely chopped
1/3 cup (about 1 1/2 ounces) feta cheese, crumbled
1/4 cup 1% low-fat cottage cheese
2 tablespoons grated Parmesan cheese
2 teaspoons olive oil
1 1/2 cups green onions chopped
1 1/2 tablespoons dried dill or 1 1/2 teaspoons chopped fresh
1 tablespoon fresh lemon juice
1/4 teaspoon salt
1/4 teaspoon black pepper
2 large egg whites, lightly beaten

1 tablespoon olive oil
1/4 teaspoon salt
1 large egg white
5 sheets frozen phyllo dough, thawed

RECIPE METHOD

Preheat oven to 350 degrees F. FOR THE FILLING:
Place spinach in a large skillet or Dutch oven. Place over medium heat; cook until spinach wilts. Place the spinach mixture in a colander, pressing until barely moist. Combine the spinach and cheeses in a bowl; set aside.Heat 2 teaspoons olive oil in a nonstick skillet over medium-high heat. Add the green onions; sauté for 2 minutes or until soft. Stir the green onions and the next 5 ingredients (green onions through 2 egg whites) into spinach mixture.Combine 1 tablespoon olive oil, 1/4 teaspoon salt, and 1 egg white in a small bowl, stirring with a whisk. Working with 1 phyllo sheet at a time, cut each sheet lengthwise into 4 (3 1/2-inch-wide) strips; lightly brush phyllo sheet with egg mixture (cover the remaining phyllo dough to keep it from drying). Spoon about 1 tablespoon spinach mixture onto one end of each strip. Fold one corner of the opposite end over mixture, forming a triangle; keep folding back and forth into a triangle to the end of strip.Place triangles, seam sides down, on a baking sheet. Bake at 350 degrees F for 20 minutes or until golden

INGREDIENTS

    * 1 tablespoon chili powder
    * 1/4 teaspoon garlic powder
    * 1/4 teaspoon onion powder
    * 1/4 teaspoon crushed red pepper flakes
    * 1/4 teaspoon dried oregano
    * 1/2 teaspoon paprika
    * 1 1/2 teaspoons ground cumin
    * 1 teaspoon sea salt
    * 1 teaspoon black pepper

DIRECTIONS

   1. In a small bowl, mix together chili powder, garlic powder, onion powder, red pepper flakes, oregano, paprika, cumin, salt and pepper. Store in an airtight container.

INGREDIENTS

    * 1 (32 fluid ounce) bottle apple juice, chilled
    * 1 (12 fluid ounce) can frozen cranberry juice concentrate
    * 1 cup orange juice
    * 1 1/2 liters ginger ale
    * 1 apple

DIRECTIONS

   1. In a large punch bowl, combine apple juice, cranberry juice concentrate and orange juice. Stir until dissolved, then slowly pour in the ginger ale.
   2. Thinly slice the apple vertically, forming whole apple slices. Float apple slices on top of punch.

INGREDIENTS

    * 5 sweet potatoes, sliced
    * 1/4 cup reduced fat margarine
    * 1/2 cup packed brown sugar
    * 3 tablespoons orange juice
    * 1 pinch ground cinnamon
    * 1 (10.5 ounce) package miniature marshmallows

DIRECTIONS

   1. Preheat oven to 350 degrees F (175 degrees C).
   2. Place sweet potatoes in a large saucepan with enough water to cover. Bring to a boil, and cook until tender, about 15 minutes. Remove from heat, drain, and mash.
   3. Place mashed sweet potatoes in large bowl, and use an electric mixer to blend with the margarine, brown sugar, orange juice, and cinnamon. Spread evenly into a 9x13 inch baking dish. Top with miniature marshmallows.
   4. Bake for 25 to 30 minutes in the preheated oven, or until heated through, and marshmallows are puffed and golden brown.

INGREDIENTS
3 cups baby spinach, rinsed and dried
1 pint fresh blackberries
6 ounces crumbled feta cheese
1 pint cherry tomatoes, halved
1 green onion, sliced
1/4 cup finely chopped walnuts (optional)
1/2 cup edible flowers (optional)

DIRECTIONS
In a large bowl, toss together baby spinach, blackberries, feta cheese, cherry tomatoes, green onion, and walnuts. Garnish with edible flowers.

INGREDIENTS

    * 1 tablespoon lemon juice
    * 1/2 cup olive oil
    * 1 teaspoon salt
    * 1 teaspoon paprika
    * 1/8 teaspoon white pepper
    * 1/8 teaspoon garlic powder
    * 2 (10 ounce) rock lobster tails

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Ingredients:
1 pound ground beef
1 onion, chopped
1 cup bread crumbs
OR
1/2 cup wheat germ
1 tablespoon dried mint
OR
2 tablespoons fresh mint
salt/pepper
1 cup water
1 can tomatoes -- chopped
1/2 teaspoon cinnamon
1/4 cup butter

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