Potstickers - The simplest dumpling with the biggest following - CCC - Creative Cooking Crew Challenge Dumpling

When I knew about the January challenge for the Creative Cooking Crew back in December I thought about making the most complex and technically challenging dumpling known to man and then I thought - why, a dumpling is simple fare and doesn't need all kinds of 5 star treatment to shine.

My dumplings are just that - simple. I made a spinach dough and I stuffed them with a nicely 5 spiced roasted minced duck and I served them two ways - one in light and savory duck broth and as pot stickers with a soy/ponzu sauce and a little Sriracha - both were delicious. Check back for the link for my partners in this little dumplingfest.

Amuse Bouche, Hors d'oeuvre, Appetizers, Small Bites - Creative Cooking Crew Challenge.

I make hundreds and hundreds and hundreds of appetizers a year. I am always trying to come up with new ones that are both efficient to make, eye catching and above all delicious. 

My newest one is this - a mini scallion pancake with smoked duck, caviar limes and basil seeds with a drop of hoisin. Simple, complex flavors and visually striking - this is the first time I have made these so I will tweak them a bit more before I am completely happy. Below you will see the myriad of appetizers I can make for you - if you want a recipe or a process for any individual one you see leave me a message in the comments and I will certainly oblige you.

Potato Cup with Tuna Tartare

Fig and Goat Cheese Tart

Smoked Duck Quesadillas

Sesame Crab Salad in a Tart Cup

Polenta Bites with Wild Mushroom and Sundried Tomato

Mini Beggars Purse with Pea Pesto (Gluten Free)

Assortment of Mini Savory Tartlets

Quesadilla with Green Apple

Herbed Cream Cheese and Fig Tart

Cucumber Bites with Tuna Salad

Butternut Squash Soup with Sage Cream and Huckleberry Coulis

Caprese Spoon - Grape Tomatoes, Mozzarella and Olive Oil Powder

Beets with Smoked Salmon and Scallions on Endive Leaves

Sweet Goat Cheese and Figs 

 

Herbed Goat Cheese and Figs

Potato Crisp with Smoked Salmon and Creme Fraiche

Mini Crab Cakes with Remolaude 

Zucchini Involtini

Latkas with Smoked Salmon and Creme Fraiche

Grilled Peach Tart with Manchego and Pine Nuts

Spring Pea Soup with Carrot Puree

Potato Samosas

Grilled Plums with Pistachio and Manchego Tart

Mini Lobster Rolls

Chicken Satay with Spicy Mango Salsa

Mini Burgers

Spring Rolls

Zucchini Involtini

Figs with Herbed Goat Cheese and Mint

Grilled Yam and Plantain with Creme Fraiche and Maguey Sweet Sap

Watermelon, Cucumber and Feta

Watermelon, Cucumber and Feta

Coconut Shrimp with a Pineapple Mayonnaise 

One Simple Shucked Oyster with Mignonette

Use your Grill Like a Condiment - it Adds Layers and Layers of Flavor!

This is a post I did for Char-Broil that first appeared here November 16, 2011.

For me the best tasting things have layers and layers of flavors and I am not talking about a muddled jumble of tastes I am talking about clean and distinct flavors. One way to add one more layer of flavor is with your grill. Yes thats right your grill. Who can deny that unique smokiness adds an element that cant be beat.

Faced with some big fat duck breasts and my need for flavor I instantly knew the grill was going enhance my final dish. Once the fat from these breasts hits the grill and that smoky sizzle starts to happen you are already on the flavor train.

Nicely seared duck breasts then get roasted until they reach an internal temp of 120 degrees F allowed to rest then they are chopped up, fat and all and placed into a terrine to simmer in a water bath for another 45 minutes.

After their little cooking water bath they are allowed to cool then I added a bit of gelatine and they are cooled over night, when they are done they look like this.

At this point you can use the duck terrine as an appetizer.

Or you can make larger portions and serve it as a salad or a first course. Whats my point here? My point is the next time you want to add a little more flavor with out adding more seasonings think of your grill, you have a huge and distinct flavor profile waiting to grace your dishes - even dishes that dont seem like BBQ, not one little bit.