Tag Archives: appetizers

Roast Beef Appetizer

Roast Beef Crostinis with Horseradish Cream

Roast Beef Appetizer

Roast Beef crostinis with horseradish cream and caramelized onions are one of my all-time favorite appetizers!  It’s also an hors d’oeuvre you can serve during any season because it’s got the rich, earthy elements that are suited to fall and winter with the pop of flavor and freshness that are prefect for spring and summer entertaining.  

I’m obsessed with texture and mouth feel — I want crunchy, I want savory, I want sweet and I want smooth with some major wow factor.  Basically, I want layers of flavor that make you throw your head back and go, “OMGOMGOMGOMG!” These definitely deliver.

I partnered with the California Beef Council on a tour through California markets and had the delicious excuse to showcase these yummy crostinis.  California is one of the top producers of beef in the entire country!  The expansive farmland owned and operated by cattle ranchers is not only beautiful to look at, it’s also home to a number of endangered species, so these ranchers are truly stewards of the land.  

Beef is such a versatile protein– it can take on the flavor of whatever you mix with it.  One of my favorite combinations is adding that kick of horseradish to the roast beef.  Then, the caramelized onions really take it to the next level with a smooth, sweet finish!

Plus, you can feel good about knowing that there are only about 160 calories in 3 oz of beef– and with over 35 lean cuts of beef to choose from, you can get super creative!  Check out the link to my segment featuring the crostinis on San Diego Living.

Roast_Beef_Crostinis

Roast Beef Crostinis with Horseradish Cream
Savory bites with roast beef, horseradish cream and caramelized onions
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For the crostinis
  1. French baguette, sliced and toasted with butter and a sprinkle of garlic powder
  2. 1/2 pound of roast beef
  3. Gorgonzola cheese
  4. Chopped chives for garnish
For the Horseradish Cream
  1. 3/4 cup full fat mayo
  2. 1-2 Tb prepared horseradish
  3. 1 Tb sour cream
  4. 1 Tb fresh lemon juice
  5. Dash of worcestershire sauce
  6. pinch of kosher salt to taste
For the caramelized onions
  1. 1 red onion sliced into thin rings
  2. 2 Tb butter
  3. 1/4 cup red wine
Instructions
  1. Preheat oven to 350.
  2. Brush melted butter on sliced baguette and sprinkle with garlic powder. Toast crostinis for 20-30 minutes, flipping over after 15 minutes.
For the horseradish cream
  1. Mix mayo, lemon, horseradish, worcestershire and a pinch of kosher salt.
For the onions
  1. Saute onion rings in butter on low/medium heat for 30 minutes, stirring occasionally. Add red wine and crank up heat to cook off wine and then reduce to low, stirring for another 15 minutes until caramelized.
To assemble
  1. Spread horseradish cream on the toasted crostinis.
  2. Top with roast beef, then caramelized onions and sprinkle with gorgonzola and chopped chives.
What's on Parker's Plate? http://whatsonparkersplate.com/
*This post and segment were sponsored by The California Beef Council, but all opinions are my own.

smoked salmon deviled eggs

Smoked Salmon and Herb Deviled Eggs

smoked salmon deviled eggs

I’m a deviled egg fiend.  Like, so much so that no matter what time of day, what time of year, or where I am, if there are deviled eggs on the menu, I order them!  It’s sort of become a “thing” and now I research restaurants wherever I am traveling to scour their menus and devour their deviled eggs.  One of my favorites is the combo of deviled eggs mixed with bacon, bourbon marmalade and fresh green onions at Smoke Ring in Atlanta. Like, seriously? Bourbon AND Bacon AND deviled eggs?  But, nothing beats the sultry, savory deliciousness of smoked salmon with just the right amount of mayo, mustard and sour cream, folded into an egg white with tarragon and dill.  Want to take it to a whole new level?  Pair it with a crisp Chardonnay– my summer go-to is Edna Valley.  

Edna Valley Chardonnay

This is like springtime in a wine bottle!  The Edna Valley vineyard is nestled between LA and San Francisco, and is considered the jewel of California’s central coast.  Edna Valley Vineyard Chardonnay has bright aromas of lemon oil and white flower.  On the palate, there are delicate layers of white peach and apricot intertwining with brown sugar and spice.  

I love doing wine pairings when I’m entertaining, and this is the perfect opportunity to do so…the crisp, fruitiness of the Edna Valley balances the smokiness of the deviled egg while accentuating that velvety, creamy mouth feel.  And can we talk butter for a minute?  The Edna Valley has a buttery feel to it which also brings out the secret ingredient in these little devils….that’s right!  BUTTER.  It’s a little trick I learned from the Queen of Southern cooking– Virginia Willis.  

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It’s really divine!  Side note, I also just tried Edna Valley’s Cabernet this week and I’m sold on that one too.  It’s a medium-bodied red wine with ripe, dark fruit flavors with hints of vanilla, leather, anise and cocoa powder.  I had it with a filet and it was perfect!

Taste summer right here with this recipe and check out some of the delish on Edna Valley’s site– with more great ideas for pairings.

*This is a sponsored post but all opinions are my own.

Smoked Salmon and Herb Deviled Eggs
A velvety deviled egg with savory smoked salmon and fresh herbs
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Ingredients
  1. 8 eggs
  2. 2 oz smoked salmon
  3. 2 teaspoons dill (plus more for garnish)
  4. 2 teaspoons tarragon (plus more for garnish)
  5. 1/3 cup mayo
  6. 2 tsp dijon mustard
  7. 1/4 cup sour cream
  8. 1 Tb soft, salted butter
  9. salt and pepper to taste
Instructions
  1. Place eggs in a large saucepan. Cover with cool water to 1 inch above eggs; bring just to a rolling boil. Remove from heat; cover and let stand 15 minutes. Drain and rinse with cold running water until cool.
  2. Peel eggs; cut in half lengthwise. Place yolks in a medium bowl; mash with a fork until smooth. Add all ingredients and stir well. Spoon mixture into egg white halves (about 1 tablespoon in each half). Garnish with dill and tarragon sprigs, if desired.
Notes
  1. Pair with Edna Valley Chardonnay
Adapted from Edna Valley
Adapted from Edna Valley
What's on Parker's Plate? http://whatsonparkersplate.com/