A Dynamic Duo for Dinner
Having appetizers as a meal is really popular these days. I just love the idea of eating delicious little bites of a variety of foods. It is not only scrumptious, but fun! I love this recipe of pork and crab wontons with a tomato olive crostini. Totally different flavor profiles and that's why I like it!
Delicious.
Fun.
You're going to love this dynamic duo. Serve with different sauces for dunking and some chilled wine and you've got dinner.
PRINT ME
Crab and Pork Wontons:
Ingredients:
1/2 lb. ground pork
1/2 cup chopped green onion
1 tbsp. finely grated peeled ginger
1 tbsp. soy sauce
1 tbsp. dark sesame oil
cornstarch
53 wonton wrappers
1 little shallow cup of water (for sealing wontons)
8 cups vegetable oil
1 cup purchased chili sauce
Directions:
For the filling, in a medium bowl, combine crab, pork, green onion, ginger, soy sauce and sesame oil.
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| sealed and ready for a fry bath |
Sprinkle Cornstarch on a baking sheet; set aside.
Working with 4 wonton wrappers at a time, arrange on a clean dry work surface and place about 1 tsp. filling in center. Dip your finger in the water cup, and wet two sides the meet the corner. Fold over the wonton and press together to form a triangle; firmly press edges together to seal.
Arrange on prepared baking sheet. Repeat with remaining wontons, filling and water for a seal.
In a large heavy saucepan, heat oil over medium heat until a deep-fry thermometer registers 360 degrees. Fry wontons 8 at time, turning once or twice to separate, for 2 minutes per batch or until golden brown and cooked through. Remove wontons from oil; drain on paper towels. Arrange cooked wontons on a platte and serve warm or at room temperature with chili sauce on the side for dipping.
For the 2nd show-stopper...
Tomato and Olive Crostini
I'm in love with crostini/bruschetta like crazy.
Think about this deliciousness for a moment.
Garden tomatoes, Kalmata olives, fresh parsley and basil, olive oil and balsamic vinegar tossed together (could be eaten with a spoon right now) and piled high on a garlic rubbed, toast.
Did you think about that flavor profile?
Insane, isn't it?
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| see the pile high of goodness? |
I won't waste any more time blabbing.
Here's the how-to:
Crostini:
1 loaf baguette style french bread
2 tbsp. olive oil
Freshly ground black pepper
1 clove peeled garlic
Heat oven to 425 degrees. For the crostini, bias-cut the bread into 1/2 thick slices. Arrange slices in a single layer on an ungreased baking sheet. Lightly brush one side of each slice with olive oil. Lightly sprinkle oiled side of bread with pepper. Bake for 4 minutes. Turn slices over; bake for 3-4 minutes more or until crisp and light brown. When still warm, lightly run the garlic clove over the toasts to impart a wonderful garlic flavor. Cool toasts.
Tomato Olive Topping:
In a bowl, combine 1 cup seeded and finely chopped tomatoes (2 medium), 1 cup coarsely chopped assorted pitted ripe olives (such as Kalmata, Greek or Mission), 1/3 cup cup finely chopped red onion, 2 tbsp. snipped fresh cilantro or parsley, 2 tbsp. balsamic or red wine vinegar and 2 cloves garlic minced.
Serve this dynamic duo for dinner and you'll be, yet again, a super star.
And who doesn't want to be a star?
Labels: appetizer dinner, pork and crab wontons, tomato and olive crostini
