Party Starters

Sherry Cherry Tomatoes
2 tablespoons extra-virgin olive oil, 2 turns of the pan
3 large cloves garlic, finely chopped
1 small onion, finely chopped
1 pint cherry tomatoes
2 tablespoons sherry vinegar or dry sherry wine
1 teaspoon sugar
1/2 teaspoon crushed red pepper flakes
Salt

Preheat oven to 375 degrees F.
Preheat a skillet over medium high heat. Add extra-virgin olive oil, garlic and onions. Sweat them out 2 to 3 minutes then add cherry tomatoes. Turn tomatoes to coat in fat. Add sherry vinegar or sherry, sugar, pepper flakes and salt. Toss to coat tomatoes and roast for 18 to 20 minutes.

Three Cheese Quesadilla
Butter, for sauteeing
10 (10-inch) flour tortillas
1 medium wheel double cream brie cheese
1 cup grated Swiss cheese
1 cup Cheddar
2 large sweet onions, sliced and grilled
2 to 3 roasted red bell peppers, julienne
6 grilled chicken breasts, sliced thinly
1 cup sour cream
3 tablespoons minced chives

Place a 10-inch saute pan over medium heat. Place butter in the pan, followed by a flour tortilla. Lay some of the cheeses in first, see Cook's Note.
Add onions, peppers, chicken, top with a little more cheese, and cover with a second tortilla. Place a lid on the saute pan, and let sit for 3 to 4 minutes or until golden brown before flipping. Flip and cook until golden brown on both sides. Repeat with remaining tortillas and ingredients. Allow the quesadilla to cool before cutting, about 2 minutes. Cut into pie shapes. Place a dollop of sour cream and chives on top. Enjoy.

Cook's Note: We recommend, if you want it extra cheesy just add more cheese. Work with the brie when it is cold, it will be easier to cut.

Crab Stuffed Artichokes
2 tablespoons olive oil
6 jumbo artichokes
1 cup mayonnaise
1/4 teaspoon Worcestershire sauce
1/4 teaspoon fine salt
1/4 fresh black pepper
1/4 cup bread crumbs, dried
1/2 teaspoon tarragon, dried
2 tablespoons chopped scallions
2 tablespoons chopped parsley leaves
2 teaspoons lemon juice
1 teaspoon grated lemon zest
1 cup crabmeat

Lightly oil baking sheet with olive oil and place in the oven to preheat.
Trim and clean the artichokes by removing the lower 3 to 4 rows of outer leaves, and leaving 1/2-inch of stem. Trim the sharp tips off the remaining leaves with kitchen shears.

In large pot, boil or steam artichokes 30 to 45 minutes, or until knife easily enters the base of the leaves. Remove from pan and let cool.

Preheat oven to 400 degrees F.

In medium mixing bowl, mix mayonnaise and Worcestershire sauce. When smooth, season with salt and pepper, to taste. Mix in bread crumbs, tarragon, scallions, parsley, lemon juice, lemon zest, and crab meat until well blended.

Remove leaves from cooled artichokes, and scoop out choke inside. Generously fill artichoke with crabmeat mixture (approximately 2 to 3 tablespoons per artichoke), until a small mound is present in each, Drizzle each lightly with olive oil.

Bake stuffed artichokes for 20 minutes, or until tops are lightly browned.

Serve immediately

Empanadas
1 tablespoon olive oil, for sauteing
1 pound ground beef
1 pound ground pork
1 large white onion, finely chopped
1 tablespoon curry powder
1 bunch cilantro, washed and leaves chopped
1 cup chopped spinach
1/2 cup goat cheese
Salt and freshly ground black pepper
Frozen puff pastry dough, cut into 5-inch rounds, and kept cold in refrigerator

In a large saute pan, heat the olive oil. Saute beef and pork until cooked. Strain the meat from the fat and reserve. In the same pan, saute the onions until soft, about 5 to 8 minutes. Add the cooked meat to the onions, and saute 5 minutes. Add the curry powder, cilantro, and spinach and saute for 5 minutes. Remove the mixture from the stove and mix in the goat cheese until completely incorporated. Season with salt and pepper and cool to room temperature.
Preheat the oven to 350 degrees F.

Lay out the chilled cut dough on a cutting board. Spoon a small amount of the stuffing into the center of the dough. Fold the top over the bottom and crimp all the way around with a fork. Lay the empanadas on a sheet pan. See Chef's Note. Bake for 15 minutes or until dough appears crispy.

Chef's Note: At this point the empanadas can be refrozen for future use.

Parmesan Pita Toast Strips
6 (6-inch) white pita breads
6 tablespoons unsalted butter, softened
2 teaspoons minced fresh parsley leaves
1/2 teaspoon minced garlic
1/4 teaspoon Essence, recipe follows
Pinch salt
1 cup finely grated Parmesan

Preheat the oven to 350 degrees F.
Cut each pita bread in half horizontally to make 2 rounds. (There will be 12 total rounds.)

In a small bowl, cream the butter with a rubber spatula or wooden spoon. Add the parsley, garlic, Essence, and salt and mix well. Spread about 1 1/2 teaspoons of the mixture across each pita round. Sprinkle the top of each evenly with 1 heaping tablespoon of the cheese.

Place the rounds on a cutting board and using a pizza wheel, cut each into 5 strips. Transfer to a large baking sheet and bake until golden brown, 8 to 10 minutes. (The strips will continue to crisp as they cool.)

Serve warm or at room temperature as hors d'oeuvres or snacks, or as accompaniments to soup or salad.

Emeril's ESSENCE Creole Seasoning:
2 1/2 tablespoons paprika
2 tablespoons salt
2 tablespoons garlic powder
1 tablespoon black pepper
1 tablespoon onion powder
1 tablespoon cayenne pepper
1 tablespoon dried oregano
1 tablespoon dried thyme

Combine all ingredients thoroughly.
Yield: 2/3 cup

Lobster Scallion Shooters
For The Dumplings:
2 ounces sesame oil
4 cloves garlic, minced
2 shallots, minced
1 stalk lemongrass, minced
2 ounces ginger, peeled and minced
1 pound lobster meat, chopped fine
1/4 cup tamari soy sauce
2 tablespoons sambal chile sauce
1 bunch scallions, chopped
2 tablespoons chopped mint
2 tablespoons chopped basil
32 small dumpling wrappers
2 eggs, beaten, for egg wash
3/4 quart peanut oil, for frying
Red Curry-Coconut Cream, recipe follows

In a medium saute pan, saute in sesame oil the garlic, shallots, lemongrass, and ginger until slightly browned. Remove from heat and transfer to mixing bowl.
Fold in the lobster meat, soy sauce, sambal, scallions, mint, and basil. Lay out dumpling wrappers evenly on a flat surface and brush a thin layer of egg on each wrapper. Place a small amount of the mixture in the center of the wrapper. Fold the edges of the wrappers up around the mixture and squeeze the edges to seal the dumpling.

Deep fry dumplings in 350 degree F peanut oil until golden brown. Serve with Red Curry-Coconut Cream.

Red Curry Coconut Cream:
2 ounces sesame oil
6 cloves garlic, chopped
2 large shallots, chopped
2 ounces ginger, peeled and chopped
2 stalks lemongrass, chopped
2 kaffir lime leaves
1/2 cup rice vinegar
1/2 cup mirin
2 tablespoons red curry paste
2 (8-ounce) cans coconut milk
1-ounce cornstarch, dissolved in water
1/2 bunch cilantro, coarsely chopped
2 limes, juiced

In a small saucepan, add sesame oil and lightly saute the garlic, shallots, ginger, and lemongrass until translucent; do not brown. Add in kaffir lime leaves, cover with rice vinegar and mirin, and continue cooking, until liquid is reduced by half.
Stir in red curry paste and coconut milk and bring to a boil. Thicken to sauce consistency with cornstarch mixture. Steep in cilantro and add lime juice. Strain through a fine seive.