FEEDS: 4-6

WHAT YOU'LL NEED:

• 12 pitted prunes
• Port
• chutney
• sliced bacon
• wooden toothpicks

LET'S COOK

Place the prunes in a mixing bowl and cover with the port.

Do this the evening before and allow the prunes to plump overnight.

To create this tasty canapé, remove the prunes from the port (which you should save and sip later) tap dry on a paper towel, then fill with just a dollop of chutney.

Place each stuffed prune on one end of a half slice of bacon. Roll up the prune and bacon and secure with a toothpick.

Refrigerate until it's time to cook. Place the prunes on a piece of foil on a broiler pan.

Bake in a preheated oven for about 8-10 minutes. Then, slide under a preheated broiler and cook, turning once, until crisp.

Tap on a paper towel and serve a few minutes later since they can be very hot in the center fresh from the broiler.

MORE IDEAS:

Use inexpensive port in this recipe.

FEEDS: 6-8

WHAT YOU'LL NEED:

• 12 oz. package of mushrooms, cleaned and stems pulled
• 1 T. olive oil
• 1/2 C. crab meat, chopped fine
• 1-2 T. parmesan cheese
• 1 T. bread crumbs
• 1 t. Cajun seasonings

LET'S COOK

Place the mushroom caps in a baking dish, open side up. Next, heat the oil in a small sauté pan over a medium high flame.

Place the crab meat in a colander and squeeze any excess moisture from it prior to adding it to the sauté pan. Place the crab meat, the parmesan cheese, bread crumbs and the Cajun seasoning in the saute pan. Stir it all together to heat it through. Using the tip of a teaspoon, stuff the mix into the caps.

Bake in a preheated 400 degree oven for about 10 minutes or until the mushrooms give when the sides are pinched. A couple minutes under a broiler will crisp up the tops. Serve from an attractive platter.

MORE IDEAS:

You can use Snow Crab, Alaskan King Crab or, in a pinch, imitation crab meat.

There are several types of Cajun seasonings to choose from. Check out the choices in the spice section of your supermarket.

FEEDS: 4-6

WHAT YOU'LL NEED:

• 1/2 C. mayonnaise
• 1 t. Dijon mustard
• 1 t. chopped capers
• 1 kosher dill pickle, chopped fine
• 1 T. chopped fresh parsley
• 3-4 drops hot sauce
• 3-4 grinds black peppercorns

LET'S COOK

Combine all the ingredients well in a mixing bowl. Cover and refrigerate.

This savory sauce will hold for up to a week or longer in the refrigerator.

Use it as a compliment to cold cooked seafood like shrimps, scallops, lobster or flaked fish filets.

It’s also good as a salad dressing, a sandwich spread, even a dipping sauce for cold vegetables like radishes, tiny carrots, celery cuts and cherry or grape tomato halves.

MORE IDEAS:

Instead of chopped parsley, try fresh tarragon leaves or thyme.

Use the hot sauce of your choice.

FEEDS: 2-4

WHAT YOU'LL NEED:

• 1 green, yellow or orange pepper
• 2 plum or Roma tomatoes
• olive oil, salt and pepper
• 1 clove fresh garlic, crushed
• 1 T. olive oil
• 1 T. chopped fresh parsley
• 1-2 T. crumbled feta cheese

LET'S COOK

Cut the pepper in half, clean out the seeds and cut it into quarters. Rub with a bit of olive oil and then season lightly with salt and pepper. Place on a tray with the skin side up.

Cut the Roma tomatoes in half lengthwise, rub with some olive oil and season with salt and pepper. Place on the same tray as the pepper pieces, skin side up.

Using a fork, mix together the crushed garlic clove, the tablespoon of olive oil, chopped parsley and feta cheese. Preheat the broiler with the rack on the highest setting closest to the heat source. Place the tray with the prepared vegetables under the broiler and cook just until the peppers begin to show some color.

Remove the tray from the oven, turn over the veggies and then smear the garlic, herb, feta mix evenly on the cut side of the tomatoes. Return to the oven and broil until the tomato topping is crusty and lightly browned.

Prepare for service by placing a quarter of the broiled pepper on a plate and inside it, place the broiled tomato. Serve hot from the oven or at room temperature on a buffet.

MORE IDEAS:

Instead of chopped parsley, try fresh basil, oregano or even tarragon.

Feta is available as a crumbled, salad ready item in grocery stores. Flavored feta is also sold jazzed up with garlic and herbs. It’s a great addition to this recipe.

FEEDS: 2

WHAT YOU'LL NEED:

• 3-4 T. flour
• 1 egg, whipped with a dash of lemon juice
• 1/2 C. bread crumbs
• 2 fresh tilapia filets
• 3 T. canola oil
• 1 medium tomato, diced
• 2-3 oz. tomato juice
• salt and pepper
• 2-3 T. chopped fresh cilantro

LET'S COOK

Place the flour on a plate,whip the egg and lemon juice in a shallow bowl and spread the bread crumbs on another plate. One by one, dust each fish filet completely in the flour on both sides, then dip in the egg wash and finally, coat in the bread crumbs on both sides. Place on a clean plate, separate from each other.

Heat the oil in a saute pan over a medium high burner. Slide in the two filets and cook about 2-3 minutes on each side until golden brown. Remove the cooked fish to serving plates and keep in a warm oven.

With the pan still on the stove, stir in the diced fresh tomato and cook for a minute or two. Pour in the tomato juice, season with the salt and pepper and then scatter it all with the chopped fresh cilantro. Mix it together well, spoon over the fish filets and serve right away.

MORE IDEAS:

If you don’t have access to fresh cilantro, use parsley. The herbs will donate a fresh, light flavor enhancement to the fish filets.

Use tomato juice from a small, 5 1/2 oz. can. It’s a good idea to have them on hand.

If you like hot sauce, a few drops in the sauce while still in the pan is a nice addition.

FEEDS: 2-10

WHAT YOU'LL NEED:

• sweet potatoes
• russet potatoes
• olive oil
• garlic powder
• Montreal Steak Seasoning
• your favorite hot sauce

LET'S COOK

Begin by washing and then drying the sweet and russet potatoes. Poke them so they don’t explode during cooking. Place them in a microwave oven and cook until just done.

When they’re cool enough to touch, cut them in half lengthwise. Rub them completely with the olive oil. Dust them with the garlic powder. Now, sprinkle them with your favorite seasoning. The Montreal Steak Seasoning is great on the russet potatoes. If your palate likes hot, drizzle the cut side of the russets with the hot sauce of your choice.

Preheat a grill, slide the potatoes on, skin side down first. Turn them over and grill until they’re nicely browned. Serve right away or at room temperature.

MORE IDEAS:

Make lots of these since they are great sliced onto a big salad the next day.

FEEDS: 4

WHAT YOU'LL NEED:

• 1/4 C. Teriyaki Sauce
• 3 cloves crushed garlic
• 2 T. grated ginger
• 1/2 lime, rind grated
• 1/2 lime, juiced
• 3 T. sesame oil
• 2-3 shots hot sauce, your favorite
• 1 t. honey
• 4 salmon filets, skin on

LET'S COOK

Mix together all the ingredients, except the salmon, in a dish that will eventually accommodate the salmon in a single layer. When the ingredients are well combined, lay the salmon in the dish, skin side up. Cover, refrigerate and marinate at least an hour. Longer is always better. It’s also good to turn the salmon over so the skin side can marinate at least half the time you’ve alloted for this part of the recipe.

When you’re ready to cook dinner, preheat a broiler pan for 6-8 minutes on the level closest to the heat source. Spray it with an aerosol oil and then lay the salmon on it, skin side up. Cook for about 6 minutes.

Turn the salmon over, drizzle with the excess marinade and broil an additional 6 minutes or until the fish is just firm to the touch. Remove to a plate and serve.

MORE IDEAS:

This salmon is great when served cold, flaked on a tossed green salad.

You might also try grilling this salmon. If you do, grill the skin side last.

FEEDS: 4

WHAT YOU'LL NEED:

• 1/4 C. flour seasoned with salt and pepper
• 1 egg whipped with salt, pepper and a tablespoon of water
• 1/2 C. seasoned bread crumbs
• 4 veal cutlets, each a single portion size
• 3-4 T. olive oil
• 3-4 cloves sliced garlic
• 6-7 fresh sliced mushrooms
• 1/4 C. red wine
• 1 8 oz. can petite diced tomatoes
• 2-3 T. chopped fresh basil
• 1/3 C. Grated Asiago cheese

LET'S COOK

Place the flour on a plate. Whip the egg salt, pepper and water in a shallow bowl and then place the bread crumbs on another plate. One by one, dust each veal cutlet in the flour, then into the egg wash and finally into the breadcrumbs, coating thoroughly. Place the breaded veal on a plate, individually.

Heat the oil in a saute pan over a medium high burner, slide in the veal and cook on both sides until just golden brown. Remove the veal to an oven proof tray. Preheat your broiler.

With the saute pan still on the medium high burner, drop in and quickly saute the garlic, then add the mushrooms. You may need to add additional oil. When the mushrooms are wilted, pour in the red wine and reduce by half. Next, add the tomatoes and allow to simmer for at least 5-6 minutes.

Scatter and mix in the basil. Spoon the mixture over the veal cutlets, evenly distribute the grated cheese on them, pop under the preheated broiler and cook just until the cheese melts and bubbles nicely. Plate and serve.

MORE IDEAS:

This recipe will also work with flattened boneless, skinless chicken breasts.

Chianti is a fine wine for this application. Merlot or even Cabernet Sauvignon will also do nicely.