Stylish Entertaining Archives - Page 22 of 63

Bacon Wrapped Pineapple Appetizer, Hawaiian BBQ Sauce

Bacon Wrapped Pineapple Appetizer
Hawaiian BBQ Sauce

Aloha! Here is a nifty little appetizer to serve at a Hawaiian wedding shower, or any party with a tropical theme. It is simple to prep with just three ingredients – fresh pineapple, bacon, and brown sugar.

When asked to bring an appetizer to a party, anything wrapped bacon is sure to be a hit. Smoky bacon paired with tropical sweet-tart pineapple is a winning combination, guaranteeing this appetizer will be the first one to disappear.

Store-bought Hawaiian BBQ Sauce served on the side as a dip adds another smoky-sweet layer, enhancing the ripe pineapple and the umami bacon flavors. Arrive at the party, and just reheat your appetizer in a toaster oven then add it to the buffet. You will hear mahalo until the last tasty morsel is gone.

Bacon Wrapped Pineapple Appetizer Recipe

Continue reading “Bacon Wrapped Pineapple Appetizer, Hawaiian BBQ Sauce”

Smoked Salmon Pizza, Chive Blossoms, Fried Capers, Horseradish Cream Cheese

Smoked Salmon Flatbread Pizza
Chive Blossoms, Chives, Fried Capers
Dill, Lemon, Maui Onion, Horseradish Cream Cheese

Smoked salmon pizza was one of a trio of flatbreads we served for lunch aboard Oasis on a recent cruise over to Two Harbors at Catalina Island. Lunch on the aft deck could not have been more delightful – with perfect weather, breathtaking scenery, and wonderful company.

Our three light and crispy flatbread pizzas (smoked salmon, roasted brussels sprouts, and a version of vegetable with arugula) were accompanied by a lively chopped Israeli salad and refreshingly cool sangria. Flatbread pizzas make for a super-satisfying lunch on board. They are fast and easy to cook in the galley, and they’re not as filling as traditional pizza – so after lunch we were buoyant and ready for a fabulous 6 mile hike around the island.

Cruise to Catalina Island

Smoked Salmon Pizza Recipe

Continue reading “Smoked Salmon Pizza, Chive Blossoms, Fried Capers, Horseradish Cream Cheese”

Crispy Shaved Brussels Sprouts Flatbread Pizza

Crispy Shaved Brussels Sprouts Flatbread with Bleu Cheese, Dried Cranberries, Balsamic Syrup

Crispy Shaved Brussels Sprouts Flatbread Pizza
Bleu Cheese, Dried Cranberries, Balsamic Syrup

Keep flatbread on hand and you will never be without a crowd-pleasing appetizer. Flatbread pizza is fast and easy to prepare, and it can be topped with any type of cheese and an unlimited creative combination of items from the pantry or the fridge. Today’s fusion of flavors and textures was especially harmonious.

Brussels sprouts are roasted until the edges get crispy and caramelized. Flatbread with covered with a layer of mozzarella, topped with Brussels sprouts and bleu cheese then baked until the cheese is melted and bubbly. Dried cranberries add a layer of sweetness with a pop of color. An artful drizzle of balsamic syrup also brings sweet and subtly sour notes. Crispy shaved Brussels sprouts flatbread pizza joins my “flatbread pizza collection” along with the Croatian Sausage Flatbread Pizza and Potato Arugula Flatbread Pizza. There will definitely be more to come.

Brussels Sprouts Flatbread Pizza Recipe

Continue reading “Crispy Shaved Brussels Sprouts Flatbread Pizza”

Chocolate Pots de Creme with Passion Fruit

Chocolate Pots de Creme with Passion Fruit, Chantilly Cream, Maldon Sea Salt Flakes

Chocolate Pots de Creme with Passion Fruit
Creme Chantilly and Maldon Sea Salt Flakes

Share a bite of luxurious French chocolate custard paired with intoxicatingly fragrant, simultaneously sweet and tart passion fruit or sexy creme chantilly or flaky sea salt. Treat your valentine to an interactive trio of flavors alongside Chocolate Pots de Creme to tantalize his tastebuds. Revel in the silky chocolate texture, the tropical musky passion fruit aromas, the dreamy whipped cream, and the satisfyingly pleasurable combination of sweet & salty. It’s entirely captivating!

Passion Fruit = Love

Continue reading “Chocolate Pots de Creme with Passion Fruit”

Sustainable Seafood Expo & Chef’s Table Dinner at CRAFTED

Last weekend I wrote about our fabulous holiday party held at Brouwerij West in Warehouse No. 9 at the Port of Los Angeles. Due to the overwhelming local response and interest in the new brewery and Crafted, I decided to share another event that I attended at Crafted a little while back. Crafted is right next door to Brouwerij West, located in Warehouse No. 10. The event was the 2nd Annual Sustainable Seafood Expo and Chef’s Table Dinner, hosted by the Cabrillo Marine Aquarium and Friends.

The Expo was designed to help consumers choose the right fish for their dish – one that’s healthy and good for the environment as well. Choosing the right fish can have a positive impact on the marine environment and the Cabrillo Marine Aquarium leads the way in educating local consumers, chefs, and restaurateurs on this topic.

Chefs, Fishermen, Local Experts, and A Real Mermaid were on hand to explain fisheries, habitats, and species management to promote and sustain wild, diverse, and healthy ocean ecosystems that will last long into the future. Ongoing seafood sampling and educational opportunities were available at booths throughout the Expo. The dinner was a stunning al fresco farm-to-table dining experience, featuring locally sourced seafood and seasonal fare prepared by Chef Paul Buchanan of Primal Alchemy.

BROUWERIJ WEST is a SAN PEDRO BREWERY & TASTING ROOM – Brewing Belgian-inspired craft beers in a restored massive WWII- era Warehouse No. 9 at the Port of Los Angeles.

CRAFTED AT THE PORT OF LOS ANGELES is a large-scale permanent handmade artisan marketplace. The classically restored Warehouse No. 10 is home to more than 100 individual artists, crafters and food makers, each presenting their unique handcrafted goods in a vibrant patchwork of shop spaces.

Sustainable Seafood Expo

Continue reading “Sustainable Seafood Expo & Chef’s Table Dinner at CRAFTED”