7 Easy Appetizers from Celebrity Chefs
Wolfgang Puck's Summer Gazpacho with Basil
Claim to fame: Puck is the owner of Spago restaurant in Beverly Hills and has catered the post-Academy Awards celebrity banquet for the past 14 years.
14.5oz can Wolfgang Puck Tomato Basil Bisque
1 hothouse cucumber, seeded and chopped
1 red bell pepper, seeded and chopped
2 garlic cloves
½ cup red onion, chopped
¼ cup sherry vinegar
¼ cup extra virgin olive oil
¼ tsp. black pepper, ground
¼ tsp. crushed red chili flake
1. Combine the cucumber, onion, garlic, red bell pepper, crushed red pepper flake, black pepper in the blender. Pulse on low speed for 1 minute.
2. Add the soup, olive oil and sherry vinegar, and pulse on low for 2 minutes. (A little more time in the blender may be necessary for a smoother texture.)
3. Serve chilled. Serves 4-6 people.
Bobby Flay's Guacamole
4 ripe Hass avocados, peeled, pitted, and chopped
½ red onion, chopped
1 jalapeno pepper, minced
2 limes, juiced
Salt and pepper
Chopped fresh cilantro leaves, to taste
Cumin Dusted Tortillas Ingredients:
Peanut oil, for deep frying
12 flour and/or blue corn tortillas, cut into quarters
1 tablespoons ground cumin
1 tablespoon kosher salt
1. Combine all ingredients in a molcajete and mix to a chunky consistency. Season, to taste, with salt, pepper, and cilantro.
2. Serve immediately with cumin tortilla chips.
Cumin Dusted Tortillas Directions:
1.Heat 2 inches of peanut oil in a high-sided saute pan to 360 degrees F.
2. Fry the tortillas, in batches, until light golden brown. Drain on paper towels and season immediately with cumin and salt. Serves 6.
Giada De Laurentiis's Arugula Salad
Claim to fame: Italian chef Giada De Laurentiis is a judge on Food Network Star and hosts the Food Network's Everyday Italian.
•¼ cup white balsamic vinegar
•1 shallot, minced
•6 tablespoons extra-virgin olive oil
•½ teaspoon kosher salt
•¼ teaspoon freshly ground black pepper
•3 apricots, halved, stones removed (You can use any stone fruit such as peaches or plums. Red apples or figs are also great alternatives.)
•1 tablespoon extra-virgin olive oil
•3 ounces pancetta, thinly sliced
•8 cups (7 ounces) baby arugula
•½ cup coarsely chopped, skinned and toasted hazelnuts
1. Combine the balsamic vinegar and shallot in a small bowl.
2. Slowly pour the olive oil into the bowl, whisking constantly.
3. Season with salt and pepper.
Arugula Salad Directions:
1. Place a grill pan over medium-high heat or preheat a gas or charcoal grill. Brush the apricots with the olive oil and grill for 2 minutes on each side.
2. On the other side of the grill cook the pancetta slices on each side, until crispy, about 1 to 2 minutes.
3. Place the arugula in a large salad bowl. Slice the grilled apricots and add to the bowl.
4. Add the vinaigrette and toss to lightly coat the arugula.
5. Crumble the pancetta over the top and sprinkle with the hazelnuts. Serve immediately. Serves 4-6 people.
Fabio Viviani's Tuna & Asparagus
Tuna Carpaccio Ingredients:
4, 4 oz. tuna steaks
2 tsp. crushed black peppercorn
4 tsp of Fleur de Sel
1 bunch of chives
2 tbsp. extra virgin olive oil
Miso Dressing Ingredients:
4 oz miso paste
2 tbsp. fresh lemon juice
¾ cup of mineral water
1 pinch paprika
1 pinch fresh chopped parsley
Butter Poached Asparagus Ingredients:
16 medium size asparagus spears
1 stick butter
salt and fresh ground black pepper to taste
3 garlic cloves
1. Place a tuna steak between two sheets of plastic wrap, and put two more sheets of plastic wrap on top. Using a meat mallet, lightly pound the fish so it's 1/8 of an inch thick. Don't pound too strongly or it will get smashed. Remove the tuna fillets from the plastic wrap, and place them flat on a plate. Season with crushed black peppercorn, a sprinkle of Fleur de Sel and some chopped Chives. Drizzle with extra virgin olive oil.
2. Combine the miso dressing ingredients in a saucepan over medium-high heat and bring to a boil. Reduce heat to medium, and whisk in the miso paste. Drizzle over tuna.
3. Melt the butter in a saucepan over medium/high head. Add crushed garlic and cook on low heat. Slice the asparagus in half lengthwise and add to the pan. Cook for 8-10 minutes. Place spears on top of the tuna and drizzle with some of the brown butter left in the pan. Serves 4.
Michael Psilakis's Figs
10 ripe black Mission figs
3 to 4 ounces feta cheese, in a block
Leaves only from 2 small, picked sprigs of thyme
Cracked black pepper
10 thin slices of pasthourma (a heavily spiced version of bresaola, with a thick spice layer visible on the outside) or bresaola
1 tablespoon olive oil
1. Halve the figs through the stem (if you find very large figs, quarter them). Scoop up about 1 teaspoon of the feta and place in the center of the cut side (the feta should be just big enough to cover the pink part of the fig). Push a few leaves of thyme into the cheese and grind a little pepper over the top.
2. Halve the pasthourma or bresaola slices crosswise. Place a stuffed fig on one short end and wrap up snugly. Prepare the remaining figs in the same way.
3. Serve the figs as is, or, grill or sauté them briefly to crisp the meat and release the woodsy flavor of the thyme. Yields 20 to 30 pieces.
To grill: Lightly brush the outside of each fig with a little olive oil and place on a hot charcoal or gas grill for 30 to 45 seconds, turning with tongs, just to char the meat slightly.
To sauté: In a hot pan with a tablespoon of olive oil, sear the fig packages just until the meat is slightly golden and crisped in a few places.
José Andrés's Pan Con Tomate
2 large ripe tomatoes (about ¼ pound)
2 slices rustic sourdough bread, toasted
4 slices of jamon Ibérico (Spanish cured ham)
Spanish extra-virgin olive oil to taste
Salt and pepper to taste
1. Cut the tomatoes in half. Place a grater over a large mixing bowl. Rub the open face of the tomato into the grater until the flesh is gone. Discard the skin.
2. Whisk the olive oil into the bowl. Season to taste with salt and pepper.
3. Spoon the tomato-oil mixture onto the toast. Drizzle with a little more oil and top with a slice of ham. Serves 4.
Guy Fieri's Bacon-Wrapped Shrimp
Fieri is the host of the Food Network's Diners, Drive-Ins and Dives and NBC's Minute To Win It, and he's the owner of California-based Johnny Garlic's restaurant.
20 strips bacon (about 12 ounces)
20 medium-large shrimp, shelled and deveined (about 1 pound)
½ cup barbecue sauce
¼ cup canola oil
3 tablespoons lemon juice
1 teaspoon dijon mustard
3 tablespoons chopped chipotles in adobo sauce
½ teaspoon red pepper flakes
¼ teaspoon cayenne pepper
Freshly ground pepper
1. Soak 5 to 8 bamboo skewers in water for about 20 minutes to keep them from burning on the grill or under the broiler.
2. Meanwhile, cook the bacon in a large skillet until halfway done, about 4 minutes. Drain and cool on paper towels. Wrap a piece of bacon around the middle of each shrimp; skewer with bamboo through the point where the bacon ends meet to keep it from unraveling. Thread 3 to 5 shrimp on each bamboo skewer.
3. Puree the barbecue sauce, oil, lemon juice, mustard, chipotles, red pepper flakes, cayenne pepper and ¼ teaspoon freshly ground pepper in a blender. Set aside half of the sauce for dipping.
4. Preheat a grill, grill pan or broiler. Grill or broil shrimp (on a foil-lined baking sheet, if broiling) for 5 minutes, basting with the sauce once they begin to turn pink. Flip, baste again and grill or broil until just cooked through, about 4 more minutes. Serve with extra sauce. Serves 6.