Holiday Appetizers

Party Appetizers-- Chef Rhegness/Penta Career Center

 Bacon Wrapped Water Chestnuts
3 Small Cans water Chestnuts Whole
1# Bacon sliced
1-Cup Ketchup
1-Cup Sugar
1 T Worchestershire Sauce

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Cut bacon into thirds.  Wrap one whole water chestnut in each piece of bacon.  Continue until all chestnuts are gone.  With the seam side down bake in oven until done. (375 Degrees about 45 min) In a sauce pan combine Ketchup, Sugar and Worchestershire sauce and bring to a boil.  Set aside the mixture.  Place a toothpick in each bacon wrapped water chestnut and Place in a casserole dish.  To finish pour sauce over the top and bake at 350 degrees for ½ hour.  

Wild Mushroom Duxelles yield 12 oz.

Shiitake         ¼ #
Portabella     ¼ #
Oyster   ¼ #
Button   ¼ #
Whole Butter  1 Tbs.
Shallots minced    2 Tbs.
Garlic, chopped   1 tsp.
Salt and Pepper   TT
White wine    1 oz
Fresh parsley Minced    1 Tbs.
Parmesan Cheese   2 Tbs.

1.        Small dice the mushrooms
2.    Sauté the shallots and garlic in butter until tender.  Deglaze with white wine.  Add the mushrooms and sauté until dry
Season with salt and pepper and add the parsley and cool

Jerk Sauce:
  The sauce should be spice, but if you like your less so, remove the seeds and ribs from the Jalepeno before mincing.

3 T. Allspice
3 T. Dark brown sugar, packed
1 1/2 tsp.  Ground Nutmeg
3/4 tsp. Ground Cinnamon
1 T. Kosher Salt
3/4 tsp. Dried Red Pepper Flakes
3 T. Fresh orange juice
3 T. Rice Wine Vinegar
1 T. Worcestershire sauce
1 T. Soy Sauce
Scallions (large bunch)
12 (white and light green parts, finely chopped)
6 Large Shallots, minced
3 Garlic Cloves, minced
2 T. Grated fresh Ginger
3 Large Jalapeneo peppers, minced

In a small bowl, combine the allspice, brown sugar, nutmeg, cinnamon, salt, and pepper flakes.  In another small bowl, combine the orange juice, vinegar, Worcestershire, and soy sauce. Set both bowls aside.

In a bowl of a food processor, combine the scallions, shallots, garlic, ginger, and jalapenos and pulse until finely chopped.  Add the spice mixture and the orange juice mixture.  Pulse until the sauce is well combined but still has some texture.  The mixture will be pastelike.  The jerk sauce will keep, tightly covered, in the refrigerator for up to 3 weeks.

Pate Choux
Oven temperature: 350 degrees

16 Eggs
1 lb. Flour
1 Qt. Milk
12 oz. Butter

Place butter and water in sauce pan over medium heat.  When butter is dissolved, add flour.
Mix well until ball shape.
Place in mixer (or by hand) add eggs one at a time until blended.

Flour and grease sheet pan.  Place paste in a pastry bag.  Leave space of 1 inch or more, depending on size or shape of cream puffete between.

Bake at 350 for 25-30 minutes or until brown, but not wet.  If still a little wet, leave in 5 minutes more.

Pastry Cream
1 qt. Milk
8 oz. Sugar
2-3 oz. Cornstarch
6-8 ea. Eggs
2-4 oz. Butter
Flavorings as required

Combine milk with half of the sugar, bring to a boil.  Combine remaining sugar with cornstarch, add eggs, and mix until smooth.  Temper egg mixture, add to milk, return to a boil.  Remove from heat, add butter and flavorings.  Pour into a hotel pan, cover, and refrigerate.

Jerk Chicken Sandwiches w/Mango Chutney

16 oz. Homemade or prepared Jerk Sauce
1 1/2 lbs. Skinless, boneless chicken breasts
1 bunch (optional) Garlic or Regular chives
1 tsp. Olive Oil
1 recipe Tostones
1 recipe Mango Chutney

Pour the jerk sauce into a med. non reactive bowl; do not dilute with water.  Add the chicken to the sauce, turn to coat well, cover, and refrigerate for 1 hour or up to 24 hours.

Bring a small pot of water to a boil.  Using a pair of tongs, grasp the bunch of chives and quickly dip them in and out of the water.  Set in ice water or run under cold water to stop the cooking.

Preheat the oven to 375.  Heat a lightly oiled large grill pan, or heavy skillet, over med-high heat or prepare a grill. Place the chicken on the hot grill (do not wipe off the marinade)
Sear the chicken, brushing on extra sauce as needed, 1 1/2 to 2 minutes per side.  Transfer the chicken to a roasting pan.  Cook the chicken in the oven until cooked through, about 10 minutes.  Remove and set aside until cool enough to handle.  Cut into bite-size pieces that will fit on the tostones.. about 1 1/4X1/2 in.

Place a piece of chicken on a tostone and top with about 1/2 teaspoon of the chutney.  Top with another tostone and tie together w/blanched chive, if desired.  Trim the ends of the chive.  Serve with the remaining chutney on the side.