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Franzcooks.com The "Flava" Doctor is IN!
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In England, appetizers are called "Starters". Here are some ideas to get the meal "started" off right. I was doing some cooking in Cedar Rapids, Iowa. I brought my Parmesano Regiano from St. Louis since I didn't think I could find it there. Near the end of the meal, I found that I had some Mozzarella cheese and Parmesano Regiano left over. I combined the two, nuked 'em, and the rest is history (or future). I decided to make a multi-course meal one Sunday. The local supermarket, Schnucks (no lie), had a sale on large shrimp. I devised a very simple recipe for them and here it is! Here's a recipe that celebrates Italy in St. Louis. I took a basic Bruscetta and added some South St. Louis specialties. Don't you love the alliteration? Well, once more I decided to try an experiment on my unsuspecting in-laws. This time, I was at my sister-in-law's house. One time she brought pate to her mom's house and was talking about how she loved pate. Well, the first time I made a sale at this software company and tasted pate, only one thought came to mind. Braunschweiger! Ever since then, I've been determined to turn braunschweiger into pate. I had some Oscar Meyer (my favorite) left over, we had some cream cheese, there was recipezaar.com for ideas and here it is: Well, I decided to take the quick pate recipe and give it a new twist. I made a couple of changes, substituted crab meat, hence: My boss at the time found out we were going to one of his favorite restaurants. He said that we should order shrimp DeJonghe as an appetizer. Well, my wife and I already HAD favorite appetizers there, so we ordered it as a third. It was wonderful. I decided to see if I could come up with a recipe somewhat close. I searched my favorite site and once more, combined a few recipes together. I brought some to my Uncle's house for Mother's Day. Almost a pound and a half were vacuumed up by about 10 people BEFORE dinner. Without further ado: |