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SHRIMP COCKTAIL WITH

CONTACT US:
QUICK REMOULADE For inquiries: (123) 456 7890
Ditch the cocktail sauce and serve this classic
hello@savoring.com
appetizer with a spicy twist by preparing
Rachael's easy remoulade. She combines
mayonnaise, Creole mustard, lemon juice
and cayenne to create a tangy dip.

1. INGREDIENTS:
Shrimp:
1 lemon
1 tablespoon coriander seeds, a palmful

APPETIZONE
1 tablespoon mustard seeds, a palmful
2 dried bay leaves
36 large to jumbo shrimp, raw, peeled and
deveined (ask for these at the fish counter) Shirmpylicious Version
2 RECIPES
Remoulade:
1 1/2 cups mayonnaise
1/2 cup Creole mustard, eyeball the amount
2 teaspoons cayenne pepper sauce, eyeball it
2 scallions, thinly sliced
1 rib celery, finely chopped
1 lemon, juiced

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A CHANCE TO
WIN A FREE
SHRIMP BUFFET!

2. ROASTED SHRIMP WITH
HOMEMADE COCKTAIL SAUCE
Tender leaves of Bibb lettuce make the perfect
cups for roasted shrimp and cocktail sauce.
Arrange the lettuce leaves and the shrimp on
separate platters, with the cocktail sauce on the
side, and have guests assemble their own wraps:
one shrimp per lettuce leaf, with a healthy dollop
of cocktail sauce on top.
2. INGREDIENTS:
2 pounds large shrimp (16 to 20 count), peeled
and deveined
4 cloves garlic, minced
Salt and freshly ground black pepper
2 tablespoons olive oil
3 tablespoons butter
1/2 large sweet onion, diced (about 3/4 cup)
2 tablespoons coriander seed, toasted and
ground
1 teaspoon minced fresh thyme or 1/2 teaspoon
dried
2 cups canned whole plum tomatoes, pulsed in a
food processor to puree
1 bay leaf
Zest of 1/2 lemon
2 tablespoons lemon juice
3 to 4 tablespoons hot prepared horseradish (not
creamed) or freshly grated horseradish
4 shakes (about 1/8 teaspoon) cayenne
4 teaspoons sugar
2 heads bibb lettuce, small and medium leaves
only
2. DIRECTIONS: ROASTED
ROASTED SHRIMP
SHRIMP WITH
WITH
1. Blot the shrimp dry and place in a medium HOMEMADE
HOMEMADE COCKTAIL
COCKTAIL SAUCE
SAUCE
bowl along with the garlic, a pinch of salt, 1/2
teaspoon black pepper and the olive oil.
Refrigerate for a minimum of 2 hours and up to
8 hours.
2. For the sauce: Heat the butter in a large
nonreactive skillet. Add the onion and 1/4
:
teaspoon salt and cook over medium heat,
stirring often, until coppery brown, 10 to 15
1. DIRECTIONS:
minutes. Add the ground coriander and the
thyme, and stir to combine. Add the pureed
tomatoes, 1/4 teaspoon black pepper, the bay 1. For the shrimp: Place a deep pot half filled with water on
leaf and the lemon zest. Cook, uncovered, over the stove over high heat. Squeeze the juice of 1 lemon
medium-low heat until the sauce thickens, 10 into the water and drop the halved lemon into the pot.
Add the coriander seeds, mustard seeds and bay leaves to
to 15 minutes. Add the lemon juice,
the water. When the water boils, add the shrimp. Boil
horseradish, cayenne and sugar, and taste for
until the shrimp turn pink and the tails curl towards the
seasoning. Pour the sauce into a small bowl and heads, 4 to 5 minutes. Drain and cold shock under
let cool to room temperature before serving. running water.
(You can make the cocktail sauce up to 3 days 2. For the remoulade: Combine the mayonnaise, mustard,
cayenne sauce, scallions, celery and lemon juice in a small
ahead and keep refrigerated.)
bowl.
3. For the shrimp: Preheat the oven to 425 degrees
3. Arrange the shrimp around the sauce on a serving plate
F. When hot, place a heavy sheet pan in the
and serve.
oven to preheat for a couple of minutes.
4. Add the marinated shrimp to the hot pan in a
single, well-spaced layer. Roast the shrimp
until curled into a "C" shape and pearly-white
throughout, about 10 minutes.
5. To serve: Arrange the lettuce leaves and the
shrimp on separate platters, with the cocktail
SHRIMP COCKTAIL WITH QUICK
sauce on the side. Have guests assemble their
own wraps: one shrimp per lettuce leaf, with a
REMOULADE
healthy dollop of cocktail sauce on top.

PIZZETTE
PIZZETTE WITH
WITH GORGONZOLA,
GORGONZOLA,
TOMATO
TOMATO AND
AND BASIL
BASIL CONTACT US:
For inquiries: (123) 456 7890
hello@savoring.com

TOMATO

APPETIZONE
PLATE
CHALLENGE:
Post a photo of a plate
Tomatolicious Version
full of tomatoes with
2 RECIPES
the hashtag
#Tomatolicious to
get 50% discount for
any menu with
tomatoes.
(until Nov. 1-22 only)

BRUSCHETTA WITH TOMATO

AND BASIL
3. BRUSCHETTA WITH
TOMATO AND BASIL
The key to bruschetta's signature crunchy
texture is to char the baguette slices under
the broiler or on the grill. Rachael rubs the
toasts with garlic before piling on the fresh
tomato-basil topping.
4. PIZZETTE WITH
GORGONZOLA, TOMATO AND
BASIL
For quick preparation, Giada uses a cookie
cutter and store-bought dough. Once baked,
the soft pizzette crust makes for a mess-free
way to enjoy sweet cherry tomatoes, fresh basil

3. INGREDIENTS: and Gorgonzola.

1/2 baguette or crusty long loaf bread, sliced 4. INGREDIENTS:

(12 pieces)
18 ounces purchased pizza dough
2 large cloves garlic, cracked away from skin
3 ounces Gorgonzola, crumbled
Extra-virgin olive oil, for drizzling
3 ounces cherry tomatoes, quartered
3 small plum tomatoes, halved and seeded
2 teaspoons extra-virgin olive oil
20 fresh basil leaves
1/4 cup fresh basil leaves, torn into pieces
Coarse salt
: Salt and freshly ground black pepper

3. DIRECTIONS: 4. DIRECTIONS:

Preheat broiler to high, (if you prefer you can

1. Preheat the oven to 475 degrees F.

also grill the bread). Place bread slices on a

2. Roll out the pizza dough to 1/4-inch thick.

broiler pan. Char bread on each side under

Using a 2 to 2 1/2-inch diameter cookie

hot broiler, keep an eye on it! Rub toasts with
cutter, cut out 18 circles from the dough.
cracked garlic and drizzle with oil. Chop
Arrange the circles on a heavy large baking
seeded tomatoes and place in a small bowl.
sheet. Sprinkle the Gorgonzola cheese over
Pile basil leaves on top of one another and
the circles. Top with the tomatoes, pressing
roll into a log. Thinly slice basil into green
them gently into the dough. Bake until the
confetti and loosely combine with tomatoes.
pizzettes are golden brown, about 10
Add a drizzle of oil and a little coarse salt to
minutes. Drizzle the pizzettes with oil.
the bowl and gently toss tomatoes and basil
Sprinkle the basil over the pizzettes.
to coat. Pile toasts around the bowl of
Sprinkle with salt and pepper. Arrange the
topping. Place a spoon to scoop topping in
pizzettes on a platter and serve
bowl and serve.
immediately.
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5. BLINI WITH SMOKED

PICK YOUR BLINI TOPPING!!
SALMON Send your requests to our
Nibbling on crunchy toasts and
crackers without leaving a trail of
email and get a chance to
crumbs can be difficult — especially win free unreleased blini
while mingling at a party. Blinis, or samples for free!
Russian buckwheat pancakes, are the
perfect solution. Ina tops the soft CONTACT US:
pancakes with a slice of silky smoked
For inquiries: (123) 456 7890
salmon, sour cream and dill.Use a hello@savoring.com

APPETIZONE
corn muffin mix to make these easy
Cornmeal Blini Bites.

Blinilicious Version
5. INGREDIENTS: 2 RECIPES
11/3 cup buckwheat flour
2/3 cup all-purpose flour
1/2 teaspoon baking powder
3/4 teaspoon kosher salt
3/4 cup plus 2 tablespoons milk
1 extra-large egg
1/4 pound (1 stick) unsalted butter,
clarified, divided
1/2 pound smoked salmon, thinly sliced
1/4 cup creme fraiche or sour cream
Fresh dill sprig, for garnish
6. CORNMEAL BLINI BITES BLINI
BLINI WITH
WITH SMOKED
SMOKED SALMON
SALMON 5. DIRECTIONS:
1. Combine both flours, baking powder, and
Use a corn muffin mix to make these
salt in a bowl. In a separate bowl, whisk
easy Cornmeal Blini Bites.
together the milk, egg, and 1 tablespoon of
the clarified butter, then whisk into the

6. INGREDIENTS: flour mixture. Heat 1 tablespoon of the

clarified butter in a medium saute pan and
11 8.5-ounce box corn muffin mix
drop the batter into the hot skillet, 1
1/2 cup milk
1 large egg, beaten tablespoon at a time. Cook over medium-
Olive oil, for shallow frying (about cup) low heat until bubbles form on the top side
1/2 cup ricotta cheese of the blini, about 2 minutes. Flip and cook
18 seedless green grapes, halved for 1 more minute, or until brown. Repeat
Honey, for drizzling
with the remaining batter. (I clean the hot
pan with a dry paper towel between

6. DIRECTIONS: batches.) Set aside.

2. To serve, top the blini with a piece of
1. Whisk the muffin mix, milk and egg
smoked salmon. Add a dollop of creme
together until smooth.
fraiche and a sprig of dill.
2. Heat a nonstick skillet over medium heat.
Add 1/4 inch of oil to the pan and heat
until shimmering. Working in batches,
drop teaspoons of batter into the oil to
CORNMEAL BLINI BITES
make small pancakes, about 1 1/2 inches
wide. Cook until bubbles appear on the
tops and the bottoms are golden, 1 to 2
minutes. Flip and finish cooking, about 1
more minute.
3. Top each blini with ricotta and a grape
half. Drizzle with honey and serve warm.

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