I am looking for the delicious muhamarra recipe you discussed the other night. I would also like the recipes for the crab cakes, and fig and brie tarts. We are always looking for ways to eat healthy food that is tasty.
These are always great to add for bit of diversity to any appetizer menu. The Muhammara and Fig with Brie are traditional middle eastern dishes.
- a 7-ounce jar roasted red peppers, drained
- 2/3 cup fine fresh bread crumbs
- 1/3 cup walnuts, toasted lightly and chopped fine
- 2-4 garlic cloves, minced and mashed to a paste with 1/2 teaspoon salt
- 1 teaspoon ground cumin
- 1/2 teaspoon dried hot red pepper flakes
- 3/4 cup extra-virgin olive oil
- toasted pita triangles as an accompaniment
In a food processor blend together peppers, bread crumbs, walnuts, garlic, cumin, red pepper flakes, and salt to taste until the mixture is smooth. With the motor running add the oil gradually. Transfer the muhammara to a bowl and serve it at room temperature with the pita triangles.
- 1 cup seasoned bread crumbs, divided
- 2 green onions, finely chopped
- 1/4 cup finely chopped sweet red pepper
- 1 egg, lightly beaten
- 1/4 cup reduced-fat mayonnaise
- 1 tablespoon lemon juice
- 1/2 teaspoon garlic powder
- 1/8 teaspoon cayenne pepper
- 2 cans (6 ounces each) crabmeat, drained, flaked and cartilage removed
- 1 tablespoon butter
- In a large bowl, combine 1/3 cup bread crumbs, green onions, red pepper, egg, mayonnaise, lemon juice, garlic powder and cayenne; fold in crab.
- Place remaining bread crumbs in a shallow bowl. Divide mixture into eight portions; shape into 1-in. balls. Gently coat in bread crumbs and shape into a 1/2-in.-thick patty.
- In a large nonstick skillet, heat butter over medium-high heat. Add crab cakes; cook 3-4 minutes on each side or until golden brown.
Fig and Brie Flatbread
8X8 ready made pizza dough of your choice
- 5 oz brie cheese, rind cut off
- 1/3 cup freshly grated Parmesan cheese
- 6-8 figs, sliced in half
- 1 large sweet onion
- 1 heaping tablespoon of fresh chopped rosemary
- 1-1 1/4 cups of veggie or chicken broth
- local honey
Heat a nonstick pan to medium heat. Slice the onion in thin, half moon slices. Pour about a 1/3 cup of the broth in the pan with the onions and a sprinkle of salt and pepper. Allow them to cook until the onions are tender, about 7-10 minutes. The onions will soak up the broth as they cook and begin to turn brown. Keep adding a 1/4 cup at a time and stir them often until the onions turn a caramel color. This will take about another 5-10 minutes. Keep adding the broth and stirring as need be and when the onions are caramel, add in the chopped rosemary. Cook for another couple of minutes until the rosemary is aromatic. Remove the onions from the heat and let them cool for a bit.
Lay out pizza dough, prepare it by cutting it in half and then rolling out one half on a lightly floured surface. Place on a lightly greased baking sheet and partially bake at 350 for about 7 minutes. Don’t bake it all the way or it will get too crisp when you put the toppings on.
Place the onions on the crust of the flatbread, spreading them out over the entire surface of the crust. Place the brie cheese on the crust. You don’t have to cover the entire crust, just dot it all over. Add the figs and then sprinkle the flatbread with the Parmesan cheese. Bake at 350 for about 10 minutes until the cheese is melted and the crust has browned and started to crisp up.
Remove from the heat and drizzle with honey. Slice in pieces and serve.