Brussels Sprouts Hors d'oeuvres Recipe Created by Ruth Paget

Brussels Sprouts Hors d’oeuvres Recipe Created by Ruth Paget

This is one of my favorite appetizers at Jack’s in the Portola Plaza Hotel in downtown Monterey.  I make mine differently for somewhat mushy Brussels sprouts, but look forward to this hors d’oeuvres and baked rigatoni when I go to Jack’s.  Their French onion soup is scrumptious, too.

Balsamic or sherry vinegar add the flavor to these somewhat sour vegetables.

You will need a collapsible steamer to make this recipe.

Serves 4

Ingredients:

-16 washed Brussels sprouts

-2 tablespoons olive oil

-2 tablespoons Balsamic or sherry vinegar

-32 toothpicks

Steps:

1-Steam Brussels sprouts for 30 minutes.

2-At the end of the steaming time, cut the Brussels sprouts in half.

3-Sauté the Brussels sprouts in the olive oil and sherry for 10 minutes.

4-Skewer the Brussels sprouts with toothpicks and serve warm.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

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Sriracha Tuna Celery Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Sriracha Tuna Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget

Serves 4

Ingredients:

-1 (5-ounce) can drained and chopped tuna packed in water

-1 (4-ounce) can drained and chopped California black olives

-1/4 cup Sriracha or Sriracha mayonnaise

-1 cup sour cream

-8 washed celery stalks with bottoms cut off so the stalks lie flat on a serving tray

Steps:

1-Mix tuna, black olives, and Sriracha together.

2-Add sour cream to the tuna mixture and mix thoroughly.

3-Fill the celery cavities with the tuna mixture.

4-Cut the celery into 2-inch segments and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Sriracha Salmon Celery Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Sriracha Salmon Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget

Canned salmon works perfectly for this recipe.  Sriracha is a Thai ingredient made here in California.  I love recipes that require little cooking in summer.

Serves 4

Ingredients:

-1 (5-ounce) can drained and chopped Alaskan salmon

-1/4 cup Sriracha or Sriracha mayonnaise

-1/2 cup sour cream

-8 washed stalks celery with bottoms cut off so the celery lies flat on a serving platter

Steps:

1-Mix salmon with Sriracha and sour cream.

2-Fill the cavities of the celery with the salmon and sour cream mixture.

3-Cut celery into 2-inch segments and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Shrimp-Sour Cream Celery Canoe Hors d'oeuvres Created by Ruth Paget

Shrimp-Sour Cream Celery Canoe Hors d’oeuvres Created by Ruth Paget

This fancy hors d’oeuvres makes great use of “shrimp in the freezer.”  I like to drink chenin blanc wine with this hors d’oeuvres.

Serves 4

Ingredients:

-1/2 pound thawed and peeled shrimp

-2 tablespoons olive oil

-1 teaspoon dry garlic

-1 (4-ounce) can drained and chopped black California olives

-1 cup sour cream

-8 washed celery stalks with the bottom cut off so the stalks lie flat on a serving dish

Steps:

1-Sauté shrimp for 10 minutes in olive oil and garlic.

2-Chop shrimp into small pieces.  Add chopped olives and sour cream to the shrimp and mix well.

3-Place shrimp-sour cream mixture in the cavities of the celery.

4-Cut the celery into 2-inch segments and serve.

By Ruth Paget, author Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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Habanero-Celery Canoe Hors d'oeuvres Recipe Created by Ruth Paget

Habanero-Celery Canoe Hors d’oeuvres Recipe Created by Ruth Paget

Habaneros are one of the hottest peppers you can find, but they seem to help me fight colds.  I love their flavor in all states of health though.

The easiest way to have habaneros on hand is keep Diablo™ sauce from Taco Bell® in the cupboard.  This recipe is super easy to make.

Serves 4

Ingredients:

-2 tablespoons habanero sauce

-1 cup sour cream

-8 washed celery stalks with the bottom removed so the stalks lie flat on a plate.

Steps:

1-Mix habanero sauce with sour cream.

2-Place habanero-sour cream sauce in the cavities of the celery.

3-Cut the celery into 2-inch segments and serve.

By Ruth Paget, author of Eating Soup with Chopsticks and Marrying France

Click here for:  Ruth Paget's Amazon Books

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