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Hors d'oeuvres

Super Bowl Wings

February 4, 2017 By Steve Dunn Leave a Comment

Super Bowl Wings

 

These tasty wings are a mash-up of two great recipes from work, a baked chicken wing recipe from my friends at Cook’s Country, and a killer sauce developed by my CI teammate Andrea Geary for incredible Korean Fried Chicken Wings.  I had a hankering for Andrea’s wings last weekend, only to discover that I didn’t have enough oil to properly fry them when I set to work, and so did a quick pivot and dug up the baked wing recipe rather than venture out in the cold for frying oil.

Were they absolutely as good as Andrea’s original recipe for fried Korean awesomeness?  No.  There really is no substitute for frying when you’re looking to deliver super crispy wings, but the baked recipe did the job well enough and her sublime wing sauce dressed them up in spicy style.  To get crispy chicken wings without frying, the Cook’s Country team found a way to dry out the skin.  Baking powder was their secret weapon; it helps break down the proteins within the skin, and aids in browning. After you toss the wings with baking powder and salt, you start them cooking in a low oven to render their fat, then crank the oven to finish roasting the wings and crisping the skin. 

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Filed Under: Appetizers, Hors d'oeuvres Tagged With: Chicken & Poultry

Patatas Bravas

June 4, 2016 By Steve Dunn Leave a Comment

Patatas Bravas

I get to eat a crazy amount of really good food at work…..too much, actually.  Every day there’s something new to taste and test, produced by the super talented group I work with at Cook’s Illustrated.  From shrimp scampi to strawberry shortcake to Korean fried chicken to lemon posset, all so different and all among my favorite recipes developed by the CI team over the past year.  Regardless of how much we all enjoy tucking into these dishes over the course of recipe development, after sampling a dish a few times a day for 3-4 weeks straight, even the most amazing treats can start to feel like a house guest that’s overstayed his welcome.

Not so with these Patatas Bravas.

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Filed Under: Condiments + Sauces + Jams, Hors d'oeuvres, Snacks Tagged With: Potatoes

Spicy Cheddar Shortbread Cookies

December 2, 2014 By Steve Dunn Leave a Comment

Spicy Cheddar Shortbread Cookies

I came across this recipe from Mark Bittman while searching my files for a little nibble to keep on-hand for visitors over the Thanksgiving holiday.  These are super easy to make and addictively tasty….like Cheez-its on steroids.

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Filed Under: Hors d'oeuvres Tagged With: Cheese & Dairy

Roasted Carrot Hummus

November 4, 2014 By Steve Dunn Leave a Comment

Roasted Carrot Hummus

 

I found this hummus on the kitchn, one of my favorite food and lifestyle blogs and decided to make it as a nibble to serve up with cocktails before the middle-eastern influenced Za'atar Lamb  and Mejadra meal I had a while back.  I'm a fan of hummus of just about every flavor, but normally just make a standard chickpea based spread flavored with either smoky chipotle peppers, olives, or fresh herbs.

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Choriqueso

October 28, 2014 By Steve Dunn Leave a Comment

Choriqueso

 

There are as many variations on this queso dip as there are sports bars here in the States, and though I am late posting recipes to enjoy during this year's football season due to my inability to watch the Patriots SUCK in early season play; now that they have gotten their act together and are REALLY playing football I thought it high time to share this awesome game day treat.

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Devils on Horseback and Potato & Bacon Poppers

September 30, 2014 By Steve Dunn Leave a Comment

Devils on Horseback and Potato & Bacon Poppers

My mom asked me to bring a few hors d’oeuvres  to a family dinner we had a while back, and as I had some luscious Medjool dates and a bag of baby potatoes in the fridge, I decided to whip up a combo platter of two of my favorite hot nibbles.

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Filed Under: Bacon, Hors d'oeuvres

Roasted Spicy Chickpeas

September 5, 2014 By Steve Dunn Leave a Comment

Roasted Spicy Chickpeas

Looking for a relatively quick, simple and totally addictive cocktail hour nibble?

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Potato Poppers

July 15, 2014 By Steve Dunn Leave a Comment

Potato Poppers

 

 I've always been a freak for twice baked potatoes (really…it's embarrassing), so when I saw this twist on the classic in my latest Cooking Light Magazine, I couldn't resist.  I had a bunch of baby potatoes in my crisper left-over from a potato salad I made for the the 4th and everything else I needed on-hand as well, so these were a breeze to pull together.

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Spicy Sriracha Chicken Wings

June 3, 2014 By Steve Dunn Leave a Comment

Spicy Sriracha Chicken Wings

 

I feel like I’m on the verge of another “chef crush”.

First there was Thomas Keller, the super talented and famous chef behind “The French Laundry”, “Per Se”, “Bouchon Bakery” and “Ad Hoc”.  Over the years I’ve cooked and shared a number of his recipes here, and each has been the perfect expression of what the dish should be. From quiches, to brownies, to fried chicken, a Keller recipe never disappoints.

So who is the subject of my new “chef crush” you ask?

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Stuffed and Fried Bar Olives

March 17, 2014 By Steve Dunn Leave a Comment

Stuffed and Fried Bar Olives

Cooked olives- Blog 3561

I'm always looking for creative and delicious nibbles to serve up at a cocktail party or as a pre-dinner nosh with drinks.  Like most folks I have a few go-to dips and spreads, and love crafting an interesting cheese and charcuterie board.  Sometimes though I like to step away from the expected and whip up something that most folks have never tried before.

Enter Kelsey Nixon's Stuffed and Fried Bar Olives.

Olive collage

For those of you unfamiliar with Nixon, she is a young culinary phenom who parlayed a self-produced video cooking show she created while still a college student into a star-making break as a contestant on the show "The Next Food Network Star".  These days she is the host of her own show on The Cooking Channel called "Kelsey's Essentials", and has just published her first cookbook entitled Kitchen Confidence.  I've just discovered her myself, and while I've only managed to catch a few episodes of her show I have to say that I'm a fan.  I love her un-pretentious approach to food and find her energy and enthusiasm contagious.  See for yourself in the video I've embedded below.  Have pen and paper ready so you can jot down the super simple recipe for these bad boys.

You can see more videos like this at ulive.com.

This is the first recipe of hers that I've cooked, but given how rock-star awesome these fried olives are, you can bet it won't be the last.  Stuffed with a mixture of cream cheese, spicy chorizo sausage, and smoky almonds, these olives pack a punch and are perfectly addictive!  I threw down about a dozen of these salty-crispy treats with an ice cold IPA and loved the pairing, but a nice dry white wine should do the trick nicely as well.  Stay tuned, I'm sure to discover more tasty treats from Kelsey to share with you down the road.

Cheers – Steve

“I may be compensated for views and/or clicks on video advertisements in this post.”

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I started Oui, Chef a few years back as a means to chronicle my efforts to teach my kids a few things about cooking, and how their food choices over time effect not only their own health, but that of our local food

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