Small Bites Big Flavor: Simple, Savory, and Sophisticated by Eric Levine, Tony Calarco, David Burke

By Eric Levine, Tony Calarco, David Burke

This resourceful cookbook is written for the house chef who desires to extend their repertoire in developing enjoyable and unconventional dishes no matter if the collection is for 2, twenty, or 200. via recipes bursting with character, award-winning Chef Eric LeVine bargains actually leading edge takes on attempted and precise favorites, akin to a twisted mini fowl pot pie, an awesome mouthful of flavor.
      The smallest of bites exhibit 3 major parts utilized in 3 assorted arrangements, corresponding to mushroom, ginger, and chook used 3 ways. additionally incorporated are recipes for delectable mid-sized, greater, and candy bites--even a few signature cocktails! all through, this enticing chef comprises notes to inspire the house cook dinner to augment and alter up their nutrients utilizing those recipes as a base. the entire 100-plus recipes, from Artichokes full of red meat and Ricotta to Brown Sugar Bacon Cupcakes, are followed via beautiful pictures. you will find out how a lot enjoyable foodstuff might be to organize, current, proportion, and naturally to eat!

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Additional info for Small Bites Big Flavor: Simple, Savory, and Sophisticated Recipes for Entertaining

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When hot, cook the shrimp-asparagus skewers for 3–4 minutes on each side, depending on grill. Chill the shrimp-asparagus skewers until ready to serve. ALMOND VINAIGRETTE � cup slivered blanched almonds � cup olive oil 2 tablespoons freshly squeezed lime juice 2 tablespoons water � teaspoon salt � teaspoon freshly ground black pepper Preheat the oven to 350°F. Spread the almonds on a baking sheet and bake until slightly golden, about 5 minutes. Set aside to cool. When the almonds are cool, transfer to a blender along with the remaining ingredients.

EXPERIENCE LEVEL: YIELD: 20–24 BITES SHORT RIBS 3 pounds boneless beef short ribs Salt and freshly ground black pepper to taste � cup olive oil 1 large onion, diced 3 cloves garlic, peeled and coarsely chopped 1 cup tomato paste 1 cup red wine (Cabernet Sauvignon is good) � cup Dijon mustard 3 cups beef stock Preheat the oven to 300°F. Season the rib meat with salt and pepper. Heat the oil in a large, heavy-bottomed, ovenproof pan over medium heat. Add the meat in batches and brown on all sides, about 8–10 minutes.

The pickled plum relish balances the savory sweetness of the tender duck wraps. EXPERIENCE LEVEL: YIELD: 12 BITES BRAISED DUCK 1 whole Muscovy duck, approximately 3 pounds Salt and pepper to taste 2 cups hoisin sauce 3 cups chicken stock � cup flour 3 teaspoons peeled and grated ginger � cup tomato paste 3 celery stalks, chopped 2 large carrots, peeled and chopped 1 Spanish onion, peeled and chopped � cup oil 6 (6-inch) flour tortillas, for assembly Season the duck with salt and pepper, then sear in a large sauté pan on all sides until golden brown.

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