CRAB SALAD IN ENDIVE LEAVES
Provided by Giada De Laurentiis Bio & Top Recipes
Categories appetizer
Time 20m
Yield 6 servings
Number Of Ingredients 9
Steps:
- Whisk the vinegar, mustard, oregano, salt and pepper in a large bowl to blend. Gradually whisk in the oil. Add the crabmeat and toss gently to coat.
- Arrange the endive spears on a platter. Spoon the crabmeat atop the endive spears. Sprinkle with chives and serve.
GRAPE LEAVES
Provided by Food Network
Categories appetizer
Time 2h20m
Yield 12 to 15 servings
Number Of Ingredients 14
Steps:
- Mix the ground beef and ground pork. Add the rice, dill, both onions, garlic powder, salt and pepper, and then mix.
- Make a puree by first melting some butter in a saucepan over medium heat. Then add enough olive oil and tomato puree until the sauce is orange-red in color. Stir over medium heat but do not boil. Add enough of the puree to the meat so that it is moist but not soupy. Let cool, about 20 minutes.
- Cover the bottom of a large saucepan with a layer of grape leaves. De-stem the remaining leaves and place vein-side up on your work surface. Place about 3 ounces of meat filling on each leaf and roll them up. Once you have rolled all your grape leaves, stack them in a circular pattern in the pan. Add a little lemon juice, some olive oil and enough water to just cover the top of your last stack. Cover and let simmer for about an hour.
ENDIVE LEAVES WITH CRAB RILLETTES
Canned lump crabmeat is transformed in these light, slightly spicy rillettes. I have been pleased with the canned lump crabmeat I have been finding lately at Trader Joe's. It is fresh and perfect for both crab cakes and for these light, slightly spicy rillettes, which I serve on endive leaves. You can also stuff cherry tomatoes with the rillettes, or mini bell peppers, or just serve them on croutons or crackers. You have a choice here of using a combination of Greek yogurt and crème fraîche, or all Greek yogurt. In the spirit of rillettes, which would be much fattier than these if they were more authentic, I vote for the yogurt/crème fraîche combo, but if you want to keep calories down use all yogurt.
Provided by Martha Rose Shulman
Categories dinner, lunch, dips and spreads, main course
Time 20m
Yield Serves 6 to 8
Number Of Ingredients 10
Steps:
- Drain crabmeat and place in a medium bowl. Mash with a fork. Add olive oil, yogurt and crème fraîche and mash together until mixture is spreadable. Add lime juice, chives, mint and chile and work in. Season to taste with salt. You should have about 1 1/3 cups.
- Break off endive leaves at the base. The easiest way to do this is to cut base away, break off a round of leaves, then keep slicing away the base so that the leaves will easily break off at the bottom. Spoon crab rillettes onto leaves and arrange on a platter. Serve at once, or refrigerate until ready to serve.
Nutrition Facts : @context http, Calories 70, UnsaturatedFat 3 grams, Carbohydrate 2 grams, Fat 5 grams, Fiber 1 gram, Protein 6 grams, SaturatedFat 1 gram, Sodium 166 milligrams, Sugar 0 grams, TransFat 0 grams
MY OWN FAMOUS STUFFED GRAPE LEAVES
These are grape leaves, stuffed with a tantalizing mixture of rice, fresh dill, mint and lemon. 'Yum' is the only one word to describe these. These can either be a main dish or an appetizer, depending on your appetite. Serve with good crusty bread and a Greek salad, if desired.
Provided by Patti Moschonas
Categories Appetizers and Snacks Fruit
Time 1h40m
Yield 12
Number Of Ingredients 9
Steps:
- In a large saucepan over medium-high heat, saute the rice, onion, dill, and mint for about 5 minutes, or until onion is soft. Pour in 1 quart of broth, reduce heat to low and simmer for another 10 to 15 minutes, or until rice is almost cooked. Stir in 1/2 of lemon juice and remove from heat.
- Take one leaf, shiny side down, and place 1 teaspoon of the rice mixture at the bottom (stem) end of the leaf. Fold both sides of the leaf towards the center, roll up from the broad bottom to the top, and place into a 4-quart pot. Repeat with all leaves, leaving no gaps as leaves are placed in pot (to prevent from opening while cooking). Sprinkle with remaining lemon juice and with olive oil.
- Pour chicken broth over all to cover grape leaves. Cover pot and simmer for about 1 hour (do not boil, because this will make the stuffing burst out of the leaves). Remove from heat, remove cover and let cool for 1/2 hour. Transfer to serving dish and serve.
Nutrition Facts : Calories 302.6 calories, Carbohydrate 30.9 g, Fat 18.7 g, Fiber 0.7 g, Protein 3.6 g, SaturatedFat 2.6 g, Sodium 573.2 mg, Sugar 1.2 g
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