At some point shortly after I was accepted to become a model at the Wilhelmina Modeling Agency in New York City, invitations to private parties and club events started arriving on a regular basis. Though not quite prepared socially for the New York party scene, I adapted rather quickly. And who wouldn’t? Back in the early seventies, there were numerous sophisticated receptions and cocktail parties for business and pleasure, and they all seemed to serve champagne, cocktails, and hors d’oeuvres.
Thinking back to home in western Pennsylvania, I guess the mixed nuts and/or relish tray with olives and carrots and celery that my mother put out before dinner were appetizers. My culinary travels have taken me a long way from western Pennsylvania! All those parties and venturing into the restaurant business made me a firm believer in waking up the taste buds before dinner with appetizers. They give your guests an inkling of things to come. Even when I lived in a tiny apartment, I’d always serve a couple of appetizers with drinks before dinner. “You should always have nibbles for people when they’re having cocktails,” my mom would say. On a trip I took to Charleston, South Carolina, a few years ago, I still remember the taste of some savory little benne wafers my friend Rhetta Mendolson served with an adult-style iced tea on her porch. They were the perfect bite before dinner.
Appetizers are incredibly versatile. If you’re serving them before dinner, the serving size should be smaller. They should also pair well with the meal. I don’t like crowding one’s taste buds before dinner, or for that matter, even during a meal. For parties, variety is the key. I’ll put several appetizers on a table or make up a few to pass around on trays. Of course, I’m partial to my recipes. Even if I’m having a party catered, I’ll provide the caterer my recipes. This way there are no surprises for my guests or me.
Many Southern foods are natural-born appetizers. You can never go wrong with chicken. Sugarcane Skewered Chicken can be grilled, baked, or fried. I’ve included my special recipe for Sweet and Spicy Ginger Pineapple Dipping Sauce; it adds a sweet yet tangy touch. Arranged on a platter, they look as festive as they are simple and elegant. The Sweet Chili Spiced Chicken Wings are always a big hit and are also easy to prepare and eat, so make plenty. To avoid cutting up the wings, you can buy just drumettes.
I always try to serve hors d’oeuvres that I think my guests don’t have the time to make or have never had. Vegetables are appetizers’ best friends, and they can be transformed into some of the most interesting bites. Spicy Baby Okra and Olives are much more interesting than a plain bowl of olives and can also be used as a relish with a meal or as a tasty garnish in a martini or Bloody Mary. Fried Green Tomatoes are really big sellers in our restaurants; now they can be made at home. Eggplant Fries are also unusual, not to mention full of texture and flavor, especially dipped in my Tomato Truffle Ketchup!
Appetizers are a great way to experiment with recipes or ingredients. Everything about Alligator-Stuffed Eggplant is new and different. Try a new group of sliders, using recipes for Codfish Cakes, Bourbon Brown Sugar–Brushed Ham Loaf, Alligator Sausage Patties, and Root Beer Barbecued Pulled Pork for a change of pace. Calamari may not be the most Southern of appetizers, but with the recipe for Seasoned Fried Calamari with Spicy Creole Dip you can give them a Cajun or Creole twist. Crispy Catfish Fingers with Guinness Tartar Sauce gives guests a choice of two different kinds of seafood.
You’ll know when you’ve found your favorite appetizer recipes; they’re the ones you make again and again because everyone wants more, more, more!
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Sugarcane-Skewered Chicken with Sweet and Spicy Ginger Pineapple Dipping Sauce |
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YIELDS 4 TO 6 SERVINGS
Eggplant grows extremely well in my garden. It’s known as the “garden egg” in Africa, but I thought I’d give it a Southern twist, stuffing it with seasoned ground alligator meat. Served as an hors d’oeuvre or appetizer, this starter makes a great-tasting conversation piece!
1 medium or 2 small whole eggplants
2 tablespoons extra virgin olive oil
½ cup diced onions
2 teaspoons chopped garlic
2 cups ground cooked alligator tail meat (see Note)
5 canned plum tomatoes, diced, liquid reserved
¾ teaspoon salt
1 teaspoon freshly ground black pepper
1 teaspoon cayenne pepper, or to taste
¾ cup breadcrumbs
¾ cup cheddar cheese
¼ cup chopped fresh parsley
1. Preheat oven to 350°F. In a large pot, cover the eggplants with water and boil until slightly tender.
2. Cut each eggplant in half lengthwise. Using a paring knife, cut a border so that ½ inch of flesh and skin remain around the edge. Slice the flesh within the border lengthwise and crosswise, then scoop out and cube the eggplant pulp (you should have 1 to 2 cups eggplant cubes). Reserve the eggplant cubes and the hollowed-out eggplant halves.
3 In a large skillet, heat the olive oil over medium heat, and sauté the onions and garlic until transparent, about 4 to 5 minutes. Stir in the cooked alligator meat, eggplant cubes, diced tomatoes, and reserved tomato liquid. Add the salt, pepper, and cayenne. Cook over medium heat for 15 to 20 minutes, until eggplant is cooked.
4 Add the breadcrumbs to the meat mixture and toss to coat. Place equal amounts of the meat mixture into each reserved eggplant half. Sprinkle each eggplant half with cheddar cheese.
5 Bake for about 20 minutes, until lightly browned. Sprinkle with parsley and serve immediately.
Note: Place alligator meat in a food processor fitted with the metal blade. Grind using the pulse button, scraping down the sides as needed. Heat vegetable oil over medium-high heat in a large nonstick or cast-iron skillet. Crumble the sausage meat into the skillet, cooking until completely browned and no longer pink.
YIELDS 4 TO 6 SERVINGS
Catfish fingers are popular at our restaurants, which is no surprise since Americans consume 120 million pounds of this Southern favorite a year! Here I’m serving it with a light Guinness Tartar Sauce. Any firm white fish, such as grouper or tilapia, can be substituted for the catfish, but not at my house or restaurants!
1½ pounds catfish fillets, cut into ½- to 2-inch strips
1 cup all-purpose flour
1 teaspoon salt
1 teaspoon freshly ground black pepper
2 large eggs
2 tablespoons water
1½ cups yellow cornmeal
1 teaspoon garlic powder
1 teaspoon Creole seasoning
¾ teaspoon cayenne pepper
Vegetable oil for frying
Guinness Tartar Sauce (recipe follows), for serving
1. Have ready 3 shallow dishes or bowls. In one bowl, combine the flour, salt, and pepper.
2. In another bowl, lightly beat together the eggs and water.
3. In the last bowl, stir together the cornmeal, garlic powder, Creole seasoning, and cayenne pepper.
4. In a deep skillet or electric fryer, pour the vegetable oil to a depth of 2 inches. Heat the oil to about 375°F.
5. Dredge the fish strips in the flour mixture. Dip them in the egg and then roll in the cornmeal mixture, shaking off the excess.
6. Without overcrowding the pan, place the fish strips in the hot oil. Fry for about 2 minutes, then turn over and cook for another 2 minutes, until golden brown.
7. Drain the fish on paper towels. Serve immediately, or keep warm in a 200°F oven until serving. Serve with Guinness Tartar Sauce.
YIELDS ABOUT 1¼ CUPS
½ cup mayonnaise
½ cup sour cream
3 tablespoons Guinness Stout
2 tablespoons chopped dill pickles or dill pickle relish
2 tablespoons capers, drained
2 tablespoons minced scallion, white and green parts
1 tablespoon minced fresh tarragon, or 1 teaspoon dried
2 dashes hot pepper sauce
In a small bowl, mix together the mayonnaise, sour cream, Guinness Stout, pickles, capers, scal-lion, tarragon, and hot pepper sauce, and stir until well blended. Cover and store in the refrigerator until serving. To thin the sauce, stir in additional Guinness Stout to desired consistency.
YIELDS 6 TO 8 SERVINGS
Eggplant Fries are very versatile. Pass them around as hors d’oeuvres, or serve them as a side with sandwiches or entrées. Don’t forget the Tomato Truffle Ketchup, served warm or at room temperature.
1 medium eggplant (about 1½ pounds)
2½ teaspoons kosher or fine sea salt
¼ teaspoon cayenne pepper
¾ cup flour
3 large eggs, beaten
¾ cup yellow cornmeal
¾ cup finely grated Parmigiano-Reggiano cheese
Vegetable oil, for frying
Lemon wedges, for garnish
Tomato Truffle Ketchup (recipe follows), for serving
1. Peel the eggplant, cut into ½-inch rounds, then slice the rounds into ½-inch slices so they look like fries. In a colander, toss the eggplant with ½ teaspoon of the salt and allow to sit for about 15 minutes to extract water. Blot the eggplant with a paper towel to dry before frying.
2. On a small plate, combine the cayenne and remaining 2 teaspoons salt and set aside.
3. Set up 3 plates, one with the flour, one with the egg, and the third with the cornmeal and Parmigiano-Reggiano cheese combined. Coat the eggplant with flour, then egg, then the cornmeal mixture.
4. Heat a skillet with ½ inch of oil on medium-high heat. Fry the eggplant in batches, not crowding the pan, for about 3 to 4 minutes, until golden. Drain on paper towels, then while hot, sprinkle with the cayenne-salt mixture and place on a serving platter. Garnish the platter with lemon wedges, and serve with Tomato Truffle Ketchup.
YIELDS ABOUT 1¼ cup
Tomatoes grow in abundance in my garden. They bring out the country girl in me. I kick off my shoes and enjoy the warm summer soil while eating them fresh, right in the garden. Other times I stew them and use them in various recipes. You can add garlic and herbs, depending on your favorite flavors. Here I’m using canned plum tomatoes, which are available year round, and they taste great in this Truffle Tomato Ketchup.
1 to 2 tablespoons extra virgin olive oil
1 teaspoon minced garlic
¼ cup diced onions
¼ cup diced red bell pepper
One 14.5-ounce can diced Muir Glen tomatoes, crushed with juices, or stewed fresh tomatoes
1 teaspoon brown sugar
¼ teaspoon salt
¼ teaspoon paprika
¼ teaspoon cayenne pepper
1 tablespoon truffle oil, or more to taste
1. In a small saucepan, heat the olive oil over medium heat. Add the garlic, onion, and bell pepper, and cook, stirring frequently, until the vegetables are soft but not brown, about 4 minutes. Add the tomatoes and their juices to the pan. Stir in the brown sugar, salt, paprika, and cayenne, and simmer for about 4 to 5 minutes, until the sauce has thickened.
2. In the bowl of a mini food processor or blender, place the vegetables and pulse until smooth. Add the truffle oil and blend until combined.
3. Serve immediately with Eggplant Fries, or place in a resealable container and refrigerate until using. Serve at room temperature.
YIELDS 4 SERVINGS
Fried Green Tomatoes are one of the most popular side dishes in our restaurants. It’s a traditional Southern dish made from unripe green tomatoes dipped in buttermilk, flour, egg, and breadcrumbs. It’s delicious garnished with ricotta salata cheese and Roasted Red Pepper Aioli.
4 medium, firm green tomatoes Salt
Freshly ground black pepper
½ cup buttermilk
2/3 cup all-purpose flour
2 eggs, beaten
¾ cup fine dry breadcrumbs or cornmeal
½ cup olive oil
Grated ricotta salata cheese, for garnish
Roasted Red Pepper Aioli (see recipe on page 239), for garnish
Chopped scallion, for garnish
1. Preheat oven to 200°F.
2. Cut the unpeeled tomatoes into ½-inch slices. Sprinkle the slices with salt and pepper to taste. Let the tomato slices stand for 15 minutes.
3. Meanwhile, have 4 shallow dishes or bowls ready. Place the buttermilk in the first dish, flour in the second dish, and eggs in the third dish. Place the breadcrumbs in the last dish, and season with salt and pepper.
4. Heat 3 tablespoons of the olive oil in a nonstick skillet on medium heat. Dip the tomato slices in the milk, then flour, then eggs, then breadcrumbs.
5. Fry the tomatoes in batches (do not crowd the pan) on each side for 3 to 4 minutes, or until brown. Place in the heated oven as you cook the remaining tomatoes. Add more olive oil to the skillet as needed.
6. Serve immediately, garnished with grated ricotta salata cheese, a drizzle of Roasted Red Pepper Aioli, and chopped scallion.
YIELDS 4 SERVINGS
Calamari, also known as squid, is another popular appetizer at the restaurants, and is easy to prepare. I’ve given this version a Southern twist with spicy Cajun or Creole seasoning and buttermilk. Once you serve this at home, friends and family will put in a request for more, and frequently!
¾ pound fresh calamari
¼ cup buttermilk, or more as needed
1 cup all-purpose flour, or more as needed
2 teaspoons Cajun or Creole seasoning
½ teaspoon seasoned salt, or to taste
¼ teaspoon freshly ground black pepper, or to taste
Vegetable oil, for frying
Spicy Creole Dip (recipe follows), for serving
1. Cut the calamari body into rings approximately ¼ inch thick. Rinse the rings and tentacles well in cold water, then blot dry on paper towels.
2. In a shallow bowl, pour the buttermilk. Add a teaspoon or more of water to thin the buttermilk if needed.
3. In a large plate or pan, combine the flour, Cajun or Creole seasoning, seasoned salt, and pepper.
4. Add ¼ inch of oil to a skillet, and heat over medium-high heat.
5. Dip the calamari rings and tentacles first into the buttermilk and then into the seasoned flour, turning to coat evenly. Using a slotted spoon, immediately lower the rings into the hot oil. Cook, turning occasionally, until the calamari is golden brown on all sides, 2 to 3 minutes. Remove the calamari from the oil and drain on paper towels. Serve immediately with Spicy Creole Dip.
YIELDS ABOUT 1 CUP
3 ripe plum or Roma tomatoes, halved, seeded, and chopped
1 small clove garlic, minced
2 tablespoons freshly squeezed lemon juice
2 tablespoons mayonnaise or light canola mayonnaise
2 tablespoons extra virgin olive oil
½ teaspoon Creole seasoning
½ teaspoon salt
½ teaspoon freshly ground black pepper
1/8 teaspoon cayenne pepper
1. In a blender, combine all the ingredients and process on high speed until smooth. Scrape down the sides and blend again. Taste to adjust seasonings.
2. Remove to a bowl or resealable container. Serve immediately with Seasoned Fried Calamari, or cover and refrigerate until ready to use.
YIELDS 8 SERVINGS
We serve these wings in all of our restaurants, and folks cannot get enough. Use whole wings cut at the joint to make three pieces, or purchase drumettes. The marinade infuses layers of flavor, and the chili sauce adds just the right amount of sweetness and spice. Be careful, you may need to double the recipe, because these wings are truly addictive!
¼ cup reduced-sodium soy sauce
1½ to 2 tablespoons sesame or vegetable oil
½ teaspoon onion powder
½ teaspoon garlic powder
2 teaspoons five-spice powder
½ teaspoon freshly ground black pepper
24 chicken wing pieces or drumettes (2½ to 3 pounds)
¾ cup all-purpose flour, more if needed
Canola oil, for frying
1 bottle store-bought sweet chili sauce
2 tablespoons toasted white sesame seeds, optional for garnish
1. To make the marinade, in a small bowl, combine the soy sauce, sesame oil, onion powder, garlic powder, five-spice powder, and black pepper.
2. If using whole wings, cut the chicken at the joints to make 3 pieces. Discard the tips. In a resealable gallon-size plastic food storage bag, place the chicken wing pieces or drumettes.
3. Add the marinade to the plastic bag. Seal the bag and turn to coat the chicken wings. Refrigerate for at least 1 hour and up to 12 hours, turning the bag occasionally.
4. Remove the wings from the marinade. In a clean resealable plastic food storage bag, pour the flour. Add the wings a few pieces at a time, shake to coat, then shake off excess flour.
5. In a deep skillet, pour canola oil and heat to 350°F. Fry the wings in batches until crisp and the juices run clear when pierced near the bone with a sharp knife. Drain on paper towels.
6. In a large bowl, pour the chili sauce. While warm, add the chicken wings to the bowl and toss them to coat with the chili sauce. Serve warm or at room temperature, garnished with toasted sesame seeds if desired.
YIELDS 6 SERVINGS
Serve these as a relish with the meal, or offer as cocktail nibbles. They can be prepared in advance of serving, and also can be jarred for a great little hostess gift!
6 ounces fresh baby okra or small okra
2 tablespoons halved, pitted Kalamata olives
2 tablespoons halved, pitted cracked green olives
2 tablespoons pimiento-stuffed green olives
¼ cup freshly squeezed lemon juice
¼ cup extra virgin olive oil
1½ tablespoons fresh thyme leaves
1 garlic clove, thinly sliced
¼ teaspoon coarse kosher salt
¼ teaspoon red pepper flakes
1. In a 1-quart resealable plastic bag, combine the okra and olives.
2. In a medium bowl, whisk the lemon juice, olive oil, thyme, garlic, salt, and red pepper flakes to blend. Pour the marinade over the okra and olives. Tightly seal the bag, and turn it to distribute the marinade evenly.
3. Refrigerate for at least 1 day and up to 2 weeks, turning occasionally. Serve cold or at room temperature.
YIELDS 6 TO 8 APPETIZER SERVINGS OR 4 TO 6 ENTRÉES
This is one of my favorite appetizers, which also can be served as an entrée. Sugarcane skewers (see Box), hot sauce, and Old Bay Seasoning add Southern flair to this chicken dish. If you cannot find sugarcane, use 6-inch metal skewers or bamboo skewers that have been presoaked in water. All of the above work fine, as this dish is really about the flavorful marinade and the Sweet and Spicy Ginger Pineapple Dipping Sauce.
2 tablespoons peanut oil
2 tablespoons pineapple juice
2 tablespoons oyster sauce
¼ teaspoon hot sauce
1 tablespoon light brown sugar
1 teaspoon Old Bay Seasoning
1 teaspoon salt
½ teaspoon freshly ground black pepper
One 2-inch piece fresh ginger, peeled and grated
1 clove garlic, minced
2 pounds boneless, skinless chicken tenderloins (tendons removed), or chicken breasts cut into ½-inch-wide strips
Sweet and Spicy Ginger Pineapple Dipping Sauce (recipe follows), for serving
1. In a medium bowl, combine the peanut oil, pineapple juice, oyster sauce, hot sauce, brown sugar, Old Bay Seasoning, salt, pepper, ginger, and garlic, and stir to combine. Add the chicken and toss to coat.
2. Thread the chicken onto skewers, then place in an 8 × 12-inch rectangular pan or on a cookie sheet. Pour any remaining juices onto the chicken skewers. Cover with plastic wrap and marinate in the refrigerator for at least 2 hours, but no longer than 6 hours, before cooking.
3. Grill the skewers for 3 to 5 minutes per side on an outdoor gas or charcoal grill, or an indoor grill pan on medium-high heat, until cooked through and lightly browned. Or, to bake the skewers, pre-heat oven to 350°F. Place the skewers on a lightly oiled baking sheet and bake for 6 to 7 minutes. Turn the skewers with tongs and cook for 6 to 7 minutes more, until chicken is cooked through.
4. Serve immediately with Sweet and Spicy Ginger Pineapple Dipping Sauce.
YIELDS 1¾ CUPS
1 cup freshly grated pineapple, or one 8-ounce can crushed pineapple
½ cup pineapple preserves
1 tablespoon light brown sugar
One 1-inch piece of fresh ginger, peeled and grated
¼ teaspoon red pepper flakes
¼ teaspoon salt
1. In a medium saucepan, place all the ingredients and stir to combine. Bring the mixture to a boil on medium-high heat; cook, stirring constantly, for 2 minutes.
2. Remove from heat, cool to room temperature, and place in a bowl or resealable container. Cover and refrigerate until serving.
Check out the produce section at Whole Foods or specialty food stores for fresh sug-arcane; it makes a wonderful sweet organic skewer. Simply peel a 6-inch length of sugarcane and cut it into thin skewers. Be sure to cut a pointed V-shape at the tip of each skewer for easy assembly when spearing with chicken or other foods.
YIELDS 20 SLIDERS
I had my first sliders at the Ritz-Carlton on Central Park South in New York City, not far from our apartment. My husband raved about them, saying they were a perfect accompaniment to cocktails, and so much better than bar snacks! They are usually served as a trio of mini burger–sized sandwiches. What a creative, elegant way to serve a burger with style and the right amount of satisfaction! There are so many recipes in this book that would make exciting sliders, especially served as passed hors d’oeuvres at a cocktail party or a make-it-yourself mini buffet. Use the recipes for the Whole-Wheat Potato Rolls or the Yeast Rolls—just to name a couple of ideas. And for the filling, try Bourbon Brown Sugar–Brushed Ham Loaf, Root Beer Barbecued Pulled Pork, Codfish Cakes, or Alligator Burgers (as shown below) or turkey burgers, seafood, or Seafood Hash (see recipe on page 25) with any number of tasty sauces and edible garnishes. I think sliders are here to stay! I even have dessert sliders in this book—B. aims to please!
20 Alligator Sausage Patties (see recipe on page 7)
Twenty 3-inch Yeast Rolls (see recipe on page 61) or Whole-Wheat Potato Rolls (see recipe on page 59), or store-bought buns
Your favorite barbecue sauce
1. Cook Alligator Sausage Patties according to directions, using 1½ tablespoons of meat per patty.
2. Slice the buns and place 1 patty and a dollop of barbecue sauce on each. Serve immediately.
Twenty 2-inch rounds Bourbon Brown Sugar–Brushed Ham Loaf (see recipe on page 127)
Twenty 3-inch Yeast Rolls (see recipe on page 61) or Whole-Wheat Potato Rolls (see recipe on page 59) Your favorite barbecue sauce
1. Preheat oven to 200°F. Prepare Bourbon Brown Sugar–Brushed Ham Loaf according to directions. Cut the loaf into ½-inch slices, then create 20 rounds using a 2-inch biscuit cutter. Place the rounds on a nonstick or lightly sprayed baking sheet and bake until warmed through.
2. Slice the rolls and place 1 Ham Loaf round and a dollop of barbecue sauce on each. Serve immediately.
Root Beer Barbecued Pulled Pork (see recipe on page 147)
Twenty 3-inch Yeast Rolls (see recipe on page 61) or Whole-Wheat Potato Rolls (see recipe on page 59), or store-bought buns Cole slaw, optional
1. Prepare Root Beer Barbecued Pulled Pork according to directions.
2. Slice the rolls and place 1½ tablespoons pulled pork and a dollop of cole slaw, if desired, on each. Serve immediately.
20 mini Codfish Cakes (see recipe on page 44)
Twenty 3-inch Yeast Rolls (see recipe on page 61) or Whole-Wheat Potato Rolls (see recipe on page 59), or store-bought buns Your favorite sauce
1. Prepare Codfish Cakes according to directions, using 1½ tablespoons of fish per cake.
2. Slice the rolls and place 1 Codfish Cake and a dollop of sauce on each. Serve immediately.
YIELDS 8 SMALL OR 4 LARGE CAKES
When I was growing up, my mother never made codfish cakes. After I tasted them at a friend’s home, I decided to create my own recipe adding a spicy dash of Creole or Old Bay Seasoning and cayenne pepper for a Southern take. These versatile, tasty cakes are perfect served small as an appetizer on salad greens, or large on a sandwich or as an entrée. Try serving them with a fruit sauce or salsa.
1 pound cod fillets, steamed and flaked
1 tablespoon freshly squeezed lemon juice
2 tablespoons butter
½ cup finely chopped onion
¼ cup finely chopped celery
¼ cup finely chopped red bell pepper
½ teaspoon chopped garlic
¾ cup breadcrumbs, or more as needed
¼ cup chopped fresh parsley
1 teaspoon Creole or Old Bay Seasoning
½ teaspoon dry mustard
½ teaspoon salt
½ teaspoon freshly ground black pepper
Cayenne pepper to taste
1 egg, lightly beaten
2 tablespoons canola oil, for frying
1. In a large bowl, place the cooked flaked cod. Be sure to remove any stray bones. Toss with the lemon juice.
2. In a small pan, melt the butter over medium heat. Sauté the onion, celery, red pepper, and garlic until softened, about 5 minutes; cool slightly.
3. Add the breadcrumbs, parsley, Creole or Old Bay Seasoning, mustard, salt, pepper, cayenne, egg, and cooled onion mixture to the steamed fish. Mix gently until combined, making sure not to pack the mixture together too much. (If mixture is too sticky, add more breadcrumbs as needed.) Gently form the mixture into 8 small or 4 large cakes.
4. In a large skillet, heat the oil over medium heat. Add the codfish cakes and cook in batches if necessary, for 4 to 5 minutes on each side, until the cakes are a light golden brown. Serve immediately.
YIELDS 8 APPETIZER SERVINGS OR 4 ENTRÉES
When I was a child, my favorite cookies were my dad’s homemade mincemeat cookies. Mincemeat historically was developed as a way to preserve meats in a mixture of fruits and spices cooked with brandy, rum, or whiskey. English settlers introduced this traditional preparation to the South when settling in the colonies. You can purchase mincemeat dried, but I prefer the jarred liquid version, which makes a terrific warm sauce for the savory Pork Tenderloin Brochettes.
1½ pounds pork tenderloin
2 tablespoons extra virgin olive oil
2 tablespoons Worcestershire sauce
2 tablespoons grated fresh ginger
1 teaspoon minced garlic
¼ teaspoon hot sauce
Vegetable oil, for wiping pan
1 small orange bell pepper, seeded and cubed
1 small yellow bell pepper, seeded and cubed
Warm Mincemeat Sauce (recipe follows), for serving
1. Have ready four 12-inch metal skewers, or eight 6-inch bamboo skewers that have been presoaked in water for 15 minutes (see box).
2. Trim the fat and silver skin from the pork. Cut the pork into twenty-four 2½-inch × ½-inch-thick cubes.
3. To make the marinade, in a small bowl, combine the olive oil, Worcestershire sauce, ginger, garlic, and hot sauce. Place the pork in a large resealable plastic bag. Pour the marinade over the pork and seal the bag. Shake the bag a few times to be sure all pork is coated with the marinade. Refrigerate for at least 3 hours and up to 24 hours.
4. Preheat oven to 350°F. Coat or spray a large baking sheet with oil. Thread the pork onto the skewers (use 3 pieces per skewer for an appetizer, or 6 pieces per skewer for an entrée), alternating each cube of pork with a piece of bell pepper.
5. Lay the skewers on the prepared baking sheet, leaving space between the skewers. Bake for 8 minutes. Turn with a pair of tongs and continue to bake until cooked through, about 8 more minutes. Serve immediately with Warm Mincemeat Sauce.
YIELDS 2 TO 2½ CUPS
½ cup chicken stock or broth
1 teaspoon minced fresh ginger
½ cup apple juice or white wine
1 to 1½ cups jarred mincemeat
1 tablespoon cornstarch
1 tablespoon cold water
1 tablespoon orange zest
1. In a small saucepan, heat the chicken stock over medium heat. Stir in the ginger, bring to a simmer, and cook until ginger is tender, about 5 minutes.
2. Strain out the ginger and place the strained stock back in the saucepan. Add the apple juice or white wine and the mincemeat to the pan. Bring to a boil, then reduce to a simmer and cook for 5 minutes.
3. In a small cup, mix together the cornstarch and cold water until dissolved. Stir the cornstarch mixture into the sauce and cook until slightly thickened, about 3 to 4 minutes. Add the orange zest, mix, and serve warm with Pork Tenderloin Brochettes.
Bamboo skewers are readily available in supermarkets and can typically be found in 6-inch, 8-inch, 10-inch, and 12-inch lengths. They are easy to use for all sorts of brochettes; however, to avoid burning during cooking, bamboo skewers must first be hydrated. Simply place the skewers in a baking pan or other shallow dish in which they can lie flat, cover with water, and let soak for at least 15 minutes before threading with foods and grilling or baking.