Finger foods

Ham – cheese skewer

Steps

Step 1

Cut ham into 3/4-inch cubes. Carefully break cheese into 60 small pieces. Cut
apple slices into thirds.

Step 2

Thread cheese, apple, watercress leaves, and ham onto skewers. Stand skewers
upright, ham ends down, on a serving plate.
Homemade frites
Ingredients
4 medium baking (russet) potatoes

1 tbsp. olive oil

3/4 tsp. Kosher salt

1/4 tsp. coarsely ground black pepper

Steps
 Peel potatoes and cut into 1/4-inch matchsticks. Submerge fries in cold
water while you slice the others to prevent browning.
 Heat a large pot of oil to exactly 325°F. Use a deep fry thermometer!
 Dry fries well in batches and once dry, add slowly to oil. Fry the potatoes
for 4 minutes then remove and let drain. They will be mostly cooked at this
point, but not browned at all.
 When all the frites are fried, heat oil to 375°F.
 When oil is hot, cook the fries for a second time in the hotter oil for 3 -4
minutes. They should turn perfectly crispy and brown.
 Remove fries from oil and let drain on a few paper towels. Season fries
immediately with salt while hot
Chips and Dips
Guacamole hummus
Ingredients

1 (15.5-ounce) can chickpeas, rinsed and drained

Steps
Step 1
In a food processor, combine chickpeas, cilantro, garlic, and avocado. Process until
finely chopped. With machine running, add olive oil in a slow, steady stream, then add
lemon juice, and then add water, 1 tablespoon at a time, until mixture is smooth.
Season to taste with salt and pepper and serve with lemon wedges and tortilla chips.
Pinoy – style nachos
Ingredients
 ½ kl ground pork
 1 pc. cucumber (cut into tidbits)
 3 pcs. tomatoes ( cut into small pieces)
 1 small pouch cheese spread (put in a small plastic for easy spreading)
 1 small pouch mayonnaise (put in a plastic for easy spreading)
 Pack of Nachos
 300 gms lettuce or cabbage (cut into small pieces)
 Garlic, onion, and salt

Steps
 Saute garlic, onion and ground pork, add salt to taste. Set aside.
 In a plate put some Nachos, add tomatoes, cucumber and lettuce/cabbage.
 Add sauteed ground pork.
 Spread with mayo and cheese.
Petite salad
Pasta salad stuffed tomatoes
Ingredients
 3 C. cooked mini pasta, drained and cooled
 1 C. mayo
 1/4 C. ranch salad dressing
 1 Tbs. white vinegar
 salt and pepper to taste
 3 strips crumbled bacon
 1 stalk celery, diced
 2 Tbs. chives, diced
 6-8 large tomatoes

Steps
 Mix the pasta, mayo, ranch, vinegar, crumbled bacon, celery, and chives. Chill in
the fridge for at least 2 hours.
 Rinse the tomatoes in cold water and remove any stickers or stems. Slice off the
end with the stem and, using a paring knife, cut a circle all the way around the
inside of the tomato. Be careful not to cut through the bottom. Slice a very thin
slice off the bottom to make the tomato stand up. Carefully remove the pulp,
seeds, and juice using a spoon.
 Fill the tomato with pasta salad and serve cold!
Spicy Tuna Avocado Cucumber with Pickled Ginger

Ingredients
 2 English cucumbers
 2 slices avocados halved and quartered, cut into 1/4"
thick (I got about 40 pieces from one avocado)
 fresh lemon juice
 sea salt
 1 1/2 pounds fresh ahi tuna cut 1" inch thick
 1/2 cup furikaki
 1/4 teaspoon sea salt
 1/4 teaspoon fresh ground pepper
 1 teaspoon wasabi powder
 2 teaspoons gluten-free soy sauce
 1/4 cup organic mayonnaise
 2 teaspoons sriracha sauce
 pickled ginger
 toasted sesame seeds
 shichimi togarashi optional, a Japanese spice powder
 finely minced fresh chives

Steps
 Cut tuna into long, even pieces, about 1 inch in width and height (you want a
square surface area).
 Save irregular pieces of tuna for tuna tartare or other use. Place furikake, salt
and pepper in a pie dish and mix together. Coat all sides of tuna in furikake
mixture.
 Heat a cast iron skillet on medium heat until hot. Place tuna pieces in pan and
cook 30 seconds on each side until just brown. You want the tuna to remain raw
inside. Remove from pan and let cool. You can refrigerate the tuna at this point
until serving time (tuna should be used the same day as you purchase it). When
ready to use, slice into 1/4" slices (I got about 60 pieces from 1 pound of tuna)\
Fresh fruits and Vegetable
Tomato, Watermelon, and Feta Skewers with
Mint and Lime
Ingredients
 2 large heirloom tomatoes, cored and cut into 1-inch pieces
 3 cups 1-inch watermelon cubes (about 1/4 of a 3-lb.
watermelon)
 8 ounces feta cheese, cubed
 2 1/2 tablespoons fresh lime juice
 2 tablespoons chopped fresh mint
 1 tablespoon extra virgin olive oil
 1 teaspoon kosher salt
 1/2 teaspoon freshly ground black pepper
 36 (3-inch) wooden skewers

Steps
 Gently toss together tomatoes and next 7 ingredients in a large bowl.
 Cover and chill 30 minutes to 1 hour. Thread 1 tomato piece, 1 watermelon cube,
and 1 feta cube onto a skewer, and place in a serving bowl.
 Repeat with remaining skewers. Drizzle with remaining marinade, and serve
immediately.
Watermelon Avocado Salsa

Ingredients
 2 cups diced seeded watermelon
 1 avocado - peeled, pitted, and diced
 1/4 cup diced red onion
 2 tablespoons lemon juice

Steps
 1/2 habanero pepper, seeded and minced
 1 1/2 teaspoons dried parsley
 1/4 teaspoon salt, or to taste