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Assorted Canapes on Mozzarella
2013-08-06
https://www.metro.ca/userfiles/image/recipes/canapes-fromage-pizza-mozzarella-6666.jpg
PT05M
PT07M
PT12M
Chorizo and Parsley SaladIn a frying pan, sauté the chorizo rounds until they are cooked and beginning to brown. Remove the sausage rounds from the pan, leaving the fat behind, and toss them with the parsley and a squeeze of lemon juice. Salt to taste and serve.Shrimp in Garlic and Tomato SauceIn a skillet, heat the oil and fry the garlic on medium heat until golden. Add the cherry tomatoes and smoked paprika and cook for 2 minutes or until the tomatoes have softened a bit. Add the shrimp and cook until they turn pink. Season well and serve warm.Crispy Chipotle Onion RingsCombine the shallots and chipotle peppers. Add the cornstarch and salt and toss well to coat all the shallot pieces. Deep fry the shallots at 180°C (350°F) for 2 minutes or until they are uniformly golden and crispy, tossing them lightly while they are frying to separate. Remove from the oil and drain on paper towels.All rights reserved © Saputo inc. 2010
3
Saputo
0
0
0
0
chorizo and parsley salad:
1 raw chorizo sausage, cut into 12 rounds
1 cup (250 mL) flat-leaf parsley, washed and stemmed
0.250 lemon
1 pinch Salt
shrimp in garlic and tomato sauce:
2 Tbsp. (30 mL) olive oil
2 garlic, peeled and thinly sliced
1 cup (250 mL) quartered cherry tomatoes
1 pinch smoked paprika
1 cup (250 mL) small shrimp, shelled and deveined
Salt and pepper
crispy chipotle onion rings:
2 large shallots, peeled and thinly sliced
1 tsp. (5 mL) chipotle en adobo, thinly sliced
1 1/2 tsp. corn starch
1 pinch Salt
2 cups (500 mL) canola or other flavour-neutral oil, for deep frying
Assorted Canapes on Mozzarella
3
dozens
0:05
Preparation
0:07
COOKING
0:12
TOTAL TIME
Ingredients
-
chorizo and parsley salad:
-
1
raw chorizo sausage, cut into 12 rounds
-
1 cup
(250 mL)flat-leaf parsley, washed and stemmed
-
0.250
lemon
-
1 pinch
Salt
-
shrimp in garlic and tomato sauce:
-
2 Tbsp.
(30 mL)olive oil
-
2
garlic, peeled and thinly sliced
-
1 cup
(250 mL)quartered cherry tomatoes
-
1 pinch
smoked paprika
-
1 cup
(250 mL)small shrimp, shelled and deveined
-
Salt and pepper
-
crispy chipotle onion rings:
-
2
large shallots, peeled and thinly sliced
-
1 tsp.
(5 mL)chipotle en adobo, thinly sliced
-
1 1/2 tsp.
corn starch
-
1 pinch
Salt
-
2 cups
(500 mL)canola or other flavour-neutral oil, for deep frying
Preparation
Chorizo and Parsley Salad
In a frying pan, sauté the chorizo rounds until they are cooked and beginning to brown. Remove the sausage rounds from the pan, leaving the fat behind, and toss them with the parsley and a squeeze of lemon juice. Salt to taste and serve.
Shrimp in Garlic and Tomato Sauce
In a skillet, heat the oil and fry the garlic on medium heat until golden. Add the cherry tomatoes and smoked paprika and cook for 2 minutes or until the tomatoes have softened a bit. Add the shrimp and cook until they turn pink. Season well and serve warm.
Crispy Chipotle Onion Rings
Combine the shallots and chipotle peppers. Add the cornstarch and salt and toss well to coat all the shallot pieces. Deep fry the shallots at 180°C (350°F) for 2 minutes or until they are uniformly golden and crispy, tossing them lightly while they are frying to separate. Remove from the oil and drain on paper towels.
All rights reserved © Saputo inc. 2010
Source :
Saputo
Legal Notice
Metro Richelieu inc. , its affiliated companies and affiliates are not responsible for any circumstance that should come up when using the suggested recipes. Each person using this site must check that each of the ingredients is allowed in his/her diet and is not part of his/her restricted foods.
