Appetizers

Ingredients
14oz. can Artichokes packed in water (8 – 10 count)
2/3 cups Panko
1/3 cup Flour
1 Egg
1 Tbsp. Herbs de Provence
2 Tbsp. Shredded Parmesan
1/4 tsp. Salt
1/4 tsp. Pepper
24 – 48 oz. Canola Oil
Aioli:
1 Tbsp. Mayonnaise
2 Tbsp. Lemon Juice
1 Tbsp. Capers
1/4 tsp. Salt
1/4 tsp. Pepper
1/4 tsp. Sugar
1/2 tsp. Dijon

❃❃Makes 16 – 40❃❃

Preparation
Heat oil to 350.  If using a large cast iron skillet, the oil needed will be almost the entire 48 oz. but if using a smaller Dutch oven or other heavy bottomed pot the oil needed will be less.  Oil level should be around 2 – 3 inches deep.
Cut artichokes in halves or quarters depending on size.  Line a baking sheet with paper bags or paper towels.

Aioli
Chop capers and mix all ingredients together.  Set aside in a serving bowl.

Artichokes
Make a dredging station with flour in one bowl or on a plate, whisk egg with a teaspoon of water in a second bowl and then mix together panko, Herbs de Provence, salt, pepper and parmesan in a third bowl or on a second plate.
Coat each artichoke in flour, then coat in egg mixture and then heavily coat in the panko mixture.  Set aside until all artichokes are breaded.
Once oil reaches temperature drop 4 – 5 artichokes in oil at a time and cook until browned and crispy.  Remove and drain on the paper bags or paper towels.

Assemble
Transfer drained artichokes to a serving plate and add bowl of Aioli dipping sauce.

Ingredients
2 Avocadoes
1 heaping tsp. minced Jalapeno
½ cup chopped Onion
1 Lime
½ cup chopped Cilantro
1 cob Corn
Salt
Pepper
12 Corn Tortillas
Non-Stick Olive Oil Cooking Spray

❃❃Serves 4❃❃

Preparation
Preheat oven to 425 and line 2 large baking sheets with foil and spray generously with non-stick cooking spray.
Chop onion, cilantro and jalapeño.  Remove corn from cob.

Chips
Cut each corn tortilla into 6 chips and place in an even layer on the baking sheets.  Spray the top of the chips generously with non-stick cooking spray and bake for 10-15 minutes or until browned and crispy.

Guacamole
Remove pits from avocadoes, scoop inside of avocado into a bowl and juice one lime into the avocadoes.  Mash the avocados with a fork or a potato masher.  Stir in onions, jalapeño, pinch of salt, pinch of pepper, cilantro and corn.

Ingredients
1 cup Ditalini Pasta
1 Tbsp. Butter
1 cup + 1 Tbsp. flour
1 cup Milk
6 oz. Fontina Cheese
¼ tsp. Ground Nutmeg
3.5oz thick cut Prosciutto
½ Tbsp. Olive Oil
4 cups Canola Oil
2 Chicken Breasts
Salt
Pepper
3 Eggs
2 cups Panko
1/2 cup Apricot Preserves

❃❃Makes 50 Balls❃❃

Preparation
Grate cheese, dice prosciutto into ¼ by ¼ inch pieces and set up dredging station with one 1 cup flour on one plate, three eggs beaten in a bowl and 2 cups panko on a third plate.
Add water to a saucepan large enough to boil 1 cup of pasta.  Bring to a boil over high heat and add pasta cooking according to package instructions or until slightly al dente.  Once cooked, drain and set aside.
Cut chicken into small pieces that are about 1/4 inch by 1/4 inch.

Chicken
Add ½ Tbsp. olive oil to skillet along with chopped chicken and a pinch of salt and pepper.  Cook for 3-5 minutes until all chicken is cooked through.  Once cooked remove from heat and put chicken on a plate with paper towels to drain any oil.

Mac-n-Cheese
Add 1 Tbsp. Butter to a saucepan and melt.  Once melted add 1 Tbsp. flour and whisk together.  Cook for a couple of minutes to cook out flour taste.  Whisking add in milk and continue whisking until there are no lumps.  Add nutmeg, cheese and a pinch of salt and pepper.  Once cheese sauce is smooth and thick stir in pasta, chicken and prosciutto.  Once combined remove from heat and cool in the refrigerator for at least one hour.

Assemble
Once pasta mixture has completely cooled use a 1 Tbsp. scoop to measure out mixture, roll into a ball and set aside.  Once all balls have been rolled and mac-n-cheese mixture is gone put the balls into the refrigerator to allow mixture to set for at least 30 minutes.  After balls are set start dredging each in the flour until completely coated, then coat in egg mixture and finally coat in panko mixture.
After all the macaroni balls are formed put them in the refrigerator until oil is heated.  Heat 4 cups canola oil to 350 in a deep sided Dutch oven.  Once oil is at temperature add 4-6 balls into oil to cook at a time with a spider or slotted spoon.   Let cook until browned and crispy.  Remove with slotted spoon onto a cooling rack that is over a sheet pan lined with foil.  Once all balls are fried serve or put sheet pan in the oven at the lowest temperature to keep warm for up to 30 minutes.
Add apricot preserves to a pan and heat until sauce is slightly warmed.  Transfer to a bowl to serve for dipping.

Ingredients
15.5oz can Black Eyed Peas
2 Garlic Cloves
2 Tbsp. Tahini
1 tsp. Ground Cumin
1 tsp. Salt
½ tsp. Pepper
¼ cup chopped Parsley
¼ cup Olive Oil
Juice of ½ Lemon
Toppings & Crostini:
½ Red Pepper
½ cup Fresh Baby Spinach
¼ Red Onion
Rotisserie Chicken (Breasts)
12 slices Sourdough Bread
¼ – ½ cup Canola Oil

❃❃Makes 12 Open Faced Sandwiches = 36 Tartines❃❃

Preparation
Preheat oven to 400, line a baking sheet with foil and insert pan into oven for 10 minutes.
Coarsely chop parsley and garlic.  Drain and rinse black-eyed peas.
Shred chicken, chiffonade spinach, thinly slice onion, dice red pepper and set aside.

Hummus
Add parsley, garlic, black eyed peas, tahini, cumin, salt, pepper, lemon juice and olive oil to the bowl of a food processer.  Pulse until the mixture becomes creamy.

Toast Bread
Heavily brush both sides of the bread slices with canola oil and place on the heated baking sheet.  Bake for approximately 10 minutes turning half way through or until the bread is lightly browned and crisp.
Remove from oven and let cool.

Assemble
Put desired amount of black-eyed pea hummus on each slice of sourdough, top with red pepper, red onion slices, shredded chicken and spinach.  Cut each open-faced sandwich into three even pieces.