Friday, March 13, 2009
Friday Night Finger Foods
The puff pastry cups contain home made goat's cheese and a variety of things like anchovies, red pepper, zucchini bits, sun dried tomatoes, etc.
Stir a little water into an egg white and paint the outside edges of the pastry.
When baked (425 degrees F until puffed and golden brown) these are tasty cups to hold chipoltle guacamole (mashed avocados with chipotle salsa) or some of the other tasty bits on the plate, like the sprouts or salmon.
The salmon was cooked with a little coconut oil. Put in oven while you cook the shrimp, or be brave and cook both at once in their own skillets.
For the shrimp, cut tiny pieces of ginger, onion, red pepper, zucchini and saute in butter.
Squeeze in garlic and once the vegetables are almost cooked, add the shrimp.
Serve salmon on beds of sprouts and sprinkle a little tamari on the salmon. The shrimp is served in beds of the sauted vegetables, with some for garnish on top. Pile on the puff cups and add chipotle guacamole and tiny loaves of wheat free multi-grain bread, sliced thin. (see non gluten bread recipe or make your own recipe).
More filling than it looks and a great finger licking way to begin the weekend.