Tag Appetizer recipe

Are You Ready for Some Football? Super Bowl-Worthy Stuffed Olive Recipe

This weekend brings Super Bowl XLVIII. ARE YOU READY FOR SOME FOOTBALL?! Or maybe just some entertaining commercials? That’s fine, too! We don’t judge, especially since our beloved 49ers… Never mind, sore subject. Yes, some members of the Parties That Cook team root for the Seahawks; even some folks in our SF office are part of that notorious 12th man (*cough* Beth *cough*). If you’re like me, mourning the loss of your team, not cheering for anyone in particular, lethargically gorging yourself on snacks, make sure you have these delicious stuffed olives on hand. The herb and sausage mixture, alone, is enough to make you feel like a winner.

Avoid the mistakes that include your 37th chip with 8-layer dip, 11th pig in a blanket, and 8th greasy potato skin. Do your viewing party a favor, make these herb and sweet Italian sausage-stuffed olives, and come prepared for battle!

Fried Castelvetrano Olives Stuffed with Herbs and Sweet Italian Sausage
Similar recipes can be found in our Appetizer Recipe Library

Stuffed OlivesIngredients
Olives and Stuffing:
70 pitted Castelvetrano olives or any large pitted green olive
6 oz. sweet Italian sausage, casing removed
1/4 cup Parmigiano Reggiano, grated
3 garlic cloves, minced
1 Tablespoon rosemary, minced
1 Tablespoon Italian parsley, finely chopped
Zest of 2 lemons
1/8 teaspoon freshly ground black pepper
2 cups all- purpose flour
3 eggs, lightly beaten
4 cups panko bread crumbs
Canola or vegetable oil for frying
Piping bags if desired

Rinse Olives: Remove olives from any brine and rinse well in a sieve under running water. Turn olives out onto a paper towel lined sheet pan. This step will remove excess saltiness.

Prepare Stuffing: In a medium bowl mix together the sausage, Parmigiano Reggiano, garlic, rosemary, parsley, lemon zest, and black pepper.

Stuff Olives: Cut a small slit in the side of each olive to open it up a bit. Using a teaspoon or piping bag, stuff a scant half teaspoon of the sausage mixture into the olives. Press lightly to pack the stuffing in and to form the olive back into an olive shape. Place olives back onto the sheet pan. Helpful hint: Once you have about 12 or so stuffed, you can have a friend or helper continue on to step 4.

Dredge Olives: Assemble a “breading” or “dredging” station by putting the flour into one shallow pan, the beaten egg into another and the panko into a third. Roll the olives in the flour to coat, then into the beaten egg, then into the breadcrumb. Place the breaded olives back onto the sheet pan. Continue the process until all the stuffed olives are breaded. If possible, place olives into the freezer for 10 minutes to allow the breading to set up or refrigerate for 20 minutes (Chilling may be skipped, though you may lose a bit more of the coating when frying.)

Fry Olives: In a high sided sauté pan, pour in enough canola oil to fill the pan about two inches deep. Heat the oil until it reaches 375°F. Working in batches of about 12; place the olives into a spider and gently place into the oil. Fry until the breading reaches a rich, golden brown and the sausage is thoroughly cooked, about 3-5 minutes. Remove with the spider onto a cooling rack set over a sheet pan.

Serve: While hot, place olives onto a platter and serve with toothpicks if desired.

Makes about 70 Olives — enough for a party!

Recipe created by Parties That Cook®  www.PartiesThatCook.com

Expand Horizons with a New Indian Recipe: Roasted Chicken with Makhani Sauce

Sometimes you need to spice things up. Step out of your comfort zone, even if only by baby steps. Makhani sauce is really just a butter-based tomato cream sauce — something even the most all-American Paula Dean fan can appreciate. Serve the Makhani sauce with chicken, or with Basmati rice and naan for a delicious vegetarian meal. This tasty recipe will be making a big splash at our March cooking classes in San Francisco and Seattle. Get ready for exotic Date Night and Brews & Bites classes!

Mini Skewers of Roasted Chicken with Indian Makhani Dipping Sauce
This recipe can be found in our Appetizer Recipe Library

Makhani Sauce (Makes 1 cup):
1 large garlic cloves, minced
1/2 Tablespoon minced ginger
1/2 serrano chili, finely chopped
1 Tablespoons ghee, can substitute regular butter
1 green cardamom pods
1/2 inch cinnamon Stick
1 bay leaf
1 8 oz can tomato sauce, about 1 cups
1/2 teaspoon ancho chile powder
1/2 teaspoon garam masala
1/4 teaspoon kosher salt
1/2 teaspoon granulated sugar
1/2 cup heavy cream
2 Tablespoons cilantro, finely chopped
Juice of 1/2 lemon or lime

1 1/2 pounds boneless, skinless chicken breast, can substitute roasted marble size potatoes for vegetarians
2 Tablespoons olive oil
Juice from 1/2 lemon
1/2 Tablespoon kosher salt
1/4 teaspoon garlic powder
1/4 teaspoon ground ginger
1/4 teaspoon ancho chile powder
1/8 teaspoon freshly ground black pepper
12-20 short bamboo skewers

Preheat oven to 400ºF.

Prepare Aromatics: Finely mince the garlic and the ginger, set aside. Remove the seeds from the serrano pepper then finely dice. Set aside as well.

Make Sauce: In a medium size sauce pan over medium heat, melt the ghee. Once melted, add the cardamom pods, cinnamon stick and bay leaf. Toast spices for 1 minute. Add the garlic and ginger and sauté for another 30 seconds. Add in the diced serrano, tomato puree, chili powder, garam masala and salt. Mix well. Allow sauce to come up to a boil and then lower the heat and let the sauce simmer for 10 minutes. Add the sugar and heavy cream and bring to a boil. Once boiling, reduce to a simmer for 2-3 more minutes. Pick out the cinnamon stick, bay and cardamom (or strain). Add the cilantro and lemon/lime juice, taste for seasoning. Add more salt and sugar if necessary. When ready to serve, pour the hot makhani sauce into a decorative bowl.

Cube Chicken: Cut the chicken breasts into 1 inch cubes. Place cubes into a bowl and add the olive oil, lemon juice, salt, garlic powder, ginger, chile powder and pepper. Mix well.

Roast Chicken: Transfer the seasoned chicken onto a sheet pan(s) in a single layer. Roast the chicken for about 3-4 minutes. Turn over and cook on the other side until the meat is browning, about 3 minutes more (Alternatively, sauté for 5-6 minutes or grill for 3-4 minutes as side until cooked through).

Skewer Chicken: Thread 1 cube of chicken onto a the end of a short skewer or sandwich pick. Transfer to a platter and serve immediately with the dipping sauce.

Makes 27-30 Mini Skewers

Recipe created by Parties That Cook® | www.PartiesThatCook.com