Recipes
Spring Rolls with Bottarga Recipe
A very popular and delicious Asian appetizer. Variations of the idea abound, but the central theme- thin crispy outside as opposed to the chewy egg roll's wrapper- remains the same. Here I lean towards a Thai / Indonesian style with the addition of cilantro, ginger, mushroom and seafood.
Deviled Eggs With Seaweed Pearls (Vegan Caviar)
A surprisingly delicious version of deviled eggs; topped with the Seaweed Pears made these eggs spectacular, and that is not an overstatement. Both the deviled egg mixture and the pearls paired beautifully. Seaweed Pearls are made from ocean kelp and are virtually calorie free. The entire jar has only 310 calories. High in iron, vitamins C & B-12 as well as anti-oxidants, this is a topping you can't go wrong with.
12 Large Hardboiled Eggs
3/4 C Duke's Mayonnaise
1/2 C Minced Flat Leaf Parsley
1/3 C Grated Bottarga
1 TSP Spanish Smoked Paprika
1 TSP Celery Seed
1 TSP Ground Mustard Powder
1/2 TSP Salt
1/2 TSP Black Pepper
Crab And Bottarga Jalapeno Poppers
Delicious Mexican influenced appetizer perfect for your Cinco De Mayo party or any gathering for that matter! These babies will disappear in the blink of an eye, they are that good. The crab and the bottarga go hand in hand to make this popper a nice change from the traditionally bacon wrapped ones. Served either hot or cold, they are delicious all the way around.
2 PKGS Cream Cheese
3 6 OZ Cans Crabmeat
1 C Grated Quesadilla Cheese or other melty cheese of your choice.
1 1/2 OZ Grated Bottarga
1/4 C Chopped Fresh Chives
1 TSP Sweet Spanish Smoked Paprika
1 TSP Ground Coriander
1/2 TSP Ground Cumin
8 Large Jalapeño Peppers
