Cervelle de canut is a French specialty from Lyon and literally means ‘silk worker’s brain’, named for the silk weavers of 19th century Lyon who were called ‘canuts’. It’s a fantastic nibble. Spread it over crusty bread.
You may have had hummus, but have you ever had sweet potato dip? It’s similar, but different. Serve with tortilla chips, fresh veggies, breadsticks, pita chips, spread on crostini, or use as a base on a flatbread pizza. Just use your imagination, the sky’s the limit!
My sister inspired me to make a green salsa similar to how you would make one by roasting tomatillos, but using all green tomatoes instead. This is a tangy and fresh tasting salsa using fresh lime juice and cilantro. Change the peppers and spices to your liking! Serve with tortilla chips or as a topping for chicken or fish.
This salsa is so easy to throw together on days when you already have the smoker going. Tweak it to your preferred heat level by leaving some or all of the jalapeno seeds in for a spicier salsa! The longer you let the salsa sit, the better it becomes. I like to use hickory wood, but fruit woods also work great.
Not only is this a fabulous dip for vegetables and breads and things like that, it’s also served as a side dish for things like fried fish and grilled meats–so this stuff is as versatile as it is easy to make.
This simple spread is reminiscent of a classic New Orleans muffuletta sandwich. This can be served on crackers, toasted bagels, or crostini. Also a nice addition to a pasta salad, a cheese board, or spooned on to grilled fish, pork or chicken. It will keep for up to a month in a tightly sealed container in the fridge.
An easy, quick and delicious recipe that you can make with items you more than likely have. This corn salsa is so versatile that it can be served as a dip or as a cold side dish.
A simple salsa that is sweet and just mildly spicy. This is made with watermelon, Anaheim pepper, onion and balsamic vinegar. Hotter chilies can be substituted for more spice.
A sweet and spicy topping for most grilled, baked, or broiled meats. It’s especially tasty on grilled halibut and chicken.
My sister-in-law made this for a holiday, and it was a quick solution for me to use at a party the following night. It is a quick and easy appetizer, and different than the rest of the dips we are used to! Definitely classified as a keeper! Serve with tortilla chips.