Potato Pikelets With Mushroom Caviar Recipes

EASY BLINI (RUSSIAN PANCAKE)

Steps:

• Combine flour, salt, and baking powder in a bowl.
• Whisk 3/4 cup plus 2 tablespoons milk, egg, and 1 tablespoon melted butter together in a separate bowl. Mix into the flour mixture until batter is fully combined.
• Heat 1 tablespoon butter in a skillet over medium-low heat. Drop batter, 1 tablespoon at a time, onto the heated skillet. Cook until bubbles form, 1 1/2 to 2 minutes. Flip and continue cooking until brown, about 1 minute more. Lay on plate lined with a paper towel to help soak up excess butter. Repeat with the remaining batter.

STUFFED MUSHROOM RECIPE

Steps:

• Clean mushrooms with paper towel and take out centers. Take the center and chopped finely and the chopped onion, and saute in butter until tender. Add cream cheese, stir until melted. Add bread crumbs and cheese and spices. Take some and fill small mushrooms up, then add crab and mix well. fill the portabella mushrooms. Put on greased baking sheet and sprinkle with paramesan cheese, and bake at 425 degees for 8 to 10 minutes. You may add pesto on top if you want.

COWBOY CAVIAR RECIPE - (4.2/5)

Steps:

• 1 Mix all dressing ingredients together and set aside. 2 Mix all veggies together in a large bowl. 3 Add dressing and mix together well. 4 If you can wait, give the mixture an hour or so for the flavors to really come out. The longer it sits, the better it tastes. But it's delicious to eat straight away too. 5

SMOKED SALMON CANAPES

Steps:

• Stir onion, capers, dill, lemon juice, and Dijon mustard together in a small bowl to make relish. Season with salt and pepper.
• Cut sourdough baguette into 24 thin slices. Cut salmon into 24 pieces. Spread cream cheese on each slice of bread, add 1 piece of salmon, and top carefully with relish. Place on a serving dish.

COWBOY CAVIAR RECIPE

Steps:

• Instructions Combine tomatoes, avocado, onion, black beans, black eyed peas, corn, pepper, jalapeno pepper, and cilantro in a large bowl. Toss/stir well so that ingredients are well-combined. In a separate bowl, whisk together olive oil, lime juice, red wine vinegar, sugar, salt, pepper, and garlic powder. Pour dressing over other ingredients and stir/toss very well. Keep refrigerated. If not serving immediately, be sure to toss/stir well before serving.

POTATO PIKELETS WITH MUSHROOM "CAVIAR" RECIPE

Steps:

• 1 To make pikelets, stir flour with baking powder and salt in a small bowl. In a medium bowl, break up mashed potatoes; whisk in egg and water. When combined, stir in fl our mixture and parsley. Batter has a thin pancake consistency; if too thick add a bit more water. 2 Make pikelets in batches of 4 as they only take a couple of minutes to cook. Heat 1 tbsp (15 mL) of oil in a medium frying pan, preferably cast iron, over medium heat until very hot but not smoking. (Add additional oil as needed.) Spoon teaspoonfuls of batter into hot oil; they should sizzle. Check bottoms after a minute; turn when browned for another minute. Drain on paper towels. Cover and refrigerate until needed, up to 2 days. 3 Coarsely cut up mushrooms; place in food processor with salt. Pulse several times until finely chopped but visible pieces remain. Turn into a small sieve to drain; loosely cover with plastic wrap. After 30 minutes, gently plunge your fist on top of plastic into mushrooms, forcing mushrooms to sieve's side to drive out more liquid. When they look very dry, turn into a small bowl. Stir in oil, juice, parsley and pepper. Cover and refrigerate up to half a day. 4 When ready to serve, preheat oven to 400°F (200°C). Place pikelets in a single layer on an ungreased baking sheet. Bake 5 minutes or until hot. Top with a measure of mushroom mixture, a dab of sour cream and a sprinkling of green onions. Serve right away.