Here’s a recipe that can be favorites at a party. This has been a well known Italian tradition and it always served at my parties. It’s super simple and gets the attention of others by it’s simplicity yet delicious flavor.

INGREDIENTS
1/4 Cup of Lime Juice
1 Honey Dew Melon
9 Ounce of Thinly Sliced Prosciutto (I use boars head)
30 Sprigs of Mint (Fresh Organic)

DIRECTIONS
Start by placing the melon balls in to a bowl then add lime juice to have it coat gently. Then wrap each ball with a slice of prosciutto in it with a sprig of mint. Arrange it nicely on a tray and refrigerate ’till serving time. Great light appetizers at the party. Bring the natural sweet and salty flavor out!

I crave oysters once in a while and when I do, it’s usually raw or deep fried!

INGREDIENTS
25 Large Oysters
2 Eggs
1/8th Teaspoon of Fresh Ground Pepper
1/2 Teaspoon of Sea Salt
2 Tablespoon of Cold Water
1 Cup of Dry Bread Crumbs

DIRECTIONS
You can start by draining the oysters then beat the eggs to add sea salt and fresh ground pepper. Whisk it in the water. Put the bread crumbs in another bowl. Dip each oyster into the egg mix then in the breadcrumbs, then let it sit for about 5 minutes before frying them.

Cooking
Deep fry these oysters in a 375 degree oil and until they are golden brown. Serve it with cocktail sauce or tartar when it’s hot. You can also make sandwiches with this.

Everytime I go to a restaurant I order crab cakes as an appetizer if it’s on the menu. Crab is one of my favorite dishes but it’s quite pricey in some restaurants I’ve been too. If you want to save money and make loads of flavorful crab cakes to share then check out the recipe below.

INGREDIENTS
4 Pounds of Crab Meat
1 Egg (Organic)
2 Tablespoon of Fresh Basil (Chopped)
1/8 Teaspoon of Old Bay Seasoning
1 Tablespoon of Lemon Zest
1 Cup of Mayo
1 Cup of Saltine Crackers (Crushed)
4 Tablespoon of Vegetable Oil
3 Egg Yolks
3 Ounce of Fresh Lime Juice
2 Tablespoon of Cilantro (Chopped)
1 3/4th Cups of Veggie Oil
Salt and Pepper for extra flavor

DIRECTIONS
You want to grab a bowl to mix the crab meat, 1 egg, the old bay seasoning, basil, lemon zest, crushed cracker and mayo. Mix it well! Start making patties out of the crab mix about your hand size. You should get about 15 patties depending on how big you make them. Once you make the patties, chill them in the refrigerator before cooking them. In a hot pan add 4 tbsp of oil over medium heat then saute the crab cakes for 4-5 minutes on each side until they look golden brown.

Crab Cake Sauce:
In a blender, put the egg yolks, old bay seasoning, lime juice, salt, pepper and cilatro to blend-mix for 10 seconds. Let the blender run and slowly drizzle in the oil. The sauce is done when you get a sauce that’s creamy.

I crave cheese fries late night and during football games on tv. :p

INGREDIENTS
Half a bag of potatoes
1 Cup of Shredded Cheddar Cheese
1/2 Cup of Sliced Scallions
1/4 Cup of Cooked Crispy Bacon
Ranch Salad Dressing

DIRECTIONS
For potatoes read here: Potato Fries
Put the cheese, onion and bacon then put it in the broiler for about 2 minutes or until the cheese is melted. Add ranch on top of it. Finito!

Here’s another traditional Italian style appetizer. Full of flavor but simple! If you know how to toast bread and cut tomatoes then this is the appetizer dish for you.

INGREDIENTS
10 Slices of Italian Bread
2.5 Teaspoons of Olive Oil
4 Vine Ripened Tomato (Organic if possible)
1 Teaspoon of Chopped Fresh Basil

DIRECTIONS
Start by preheating the broiler, then cover a baking sheet with a single layer of the Italian bread slices. Brush olive oil with a brush. Next cut the tomatoes. Combine all with the basil & mix for about two minutes. Lightly brown the bread by putting it in the broiler. Once it is toasted top it with the delicious tomato mix. Simple!

I usually always get this at sushi restaurants. You can make it at home and not pay as much as what you would at Morimoto, although his tuna tartare is to die for!

INGREDIENTS
1 1/2 Tablespoon of Wasbi Powder
1 1/2 Tablespoon of Water
3/4 Cup of Rice Wine Vinegar
1/2 Cup of Lemon Juice
1/4 Cup of Soy Sauce
1/3 a Clove of Garlic (Finely Chopped)
1 1/2 Teaspoon of Salt
1 1/4 Cups of Vegetable Oil
1/4 Cup of Sesame Oil
6 Avocado
4 lbs of Ahi Tuna (Grade: Sushi)

For Garnish:
1 Baby Spinach, 1 Daikon, 1 Carrot, Pear sliced thinly, Egg roll wrapper for fried strips and chives.

DIRECTIONS
For the dressing mix the wasabi powder with the water and let it sit for about 10 minutes. Then whisk the vinegar, wasabi, lemon juice, soy sauce, garlic and the salt to whisk it in the oil then let it sit. Then 1/4 diced avocado with 3 ounces of chopped tuna (big squares). Fold in 2 tablespoons of dressing then arrange it on the baby spinach to garnish. Put the deep fried strips of egg roll wrapper and chives.

Everything is good with BACON, well in this case pancetta. How great is it that you can make veggies taste good like this. It’s grilled so it’s even healthier!

INGREDIENTS
A pound of asparagus (Usually about 12 to 15)
A tbsp of Extra Virgin Olive Oil
15 Slices of thinly sliced Pancetta
(I use boars head pancetta for this dish at home)

EQUIPMENT
You need about 8 wooden skewers then soak it in water for 30 minutes so when you put them over the grill it doesn’t burn.
You can use a charcoal grill or gas grill to being at medium high heat.

DIRECTIONS
Start by trimming the asparagus by snapping off the bottom hard tips with your hand then trip it clean with a knife, then pour the oil and a 1/4 teaspoon of pepper in a small dish to marinade. Wrap each asparagus with a lice of pancetta then take about 3 wrapped asparagus and use the skewer to thread them a half inch apart. Oil the grill with extra virgin olive oil then put the asparagus on the grill without uncovering. Cook it until the panceta is golden brown in some areas and the asparagus is cripy yet soft on the inside. Would take about 6 minutes.

Mmm… I can go for 10 of these right about now. How about following the directions below and feed me!

INGREDIENTS
Dough for the dumpling, You’ll need 2 cups all purpose flour with 1 cup boiling water going.

For The Filling:
8 Ounces of Napa Cabbage
3 Teaspoons of Salt
1 Pound of ground pork
Quarter Cup of Scallions (Green Onions)
1 Tablespoon of White Wine
1 Teaspoon of Cornstarch
1 Teaspoon of Sesame Oil
Pinch of Salt

For The Dipping Sauce:
1/4 Cup of Soy Sauce
1 Teaspoon of Sesame Oil
(For spicy flavor I sometimes add wasabi)

DIRECTIONS
Start by cutting the cabbage into strips then mix about 2 tsp of salt and let it sit for about 5 minutes. Take out the excess moisture then in a large bowl, begin to mix the napa cabbage, scallions, ground pork, wine, cornstarch, 1 tsp of salt, sesame oil and white pepper.

Next you want to mix the flour and the cup of hot water until it forms a soft dough so that you can knead the dough for 5 minutes. Cut the dough in half then shape each one into a 12″ long and 1/2″ slices.

Then roll 1 slice of the dough into a 3″ circle to put 1 tbsp of the pork mix in the center. Pick up the edges of the circled dough and pinch 5-7 times to create a pouch for the mixture.

Cooking The Potstickers
Start by heating the pan very hot then add a tbsp of veggie oil. Coat the pan nicely so it the potstickers won’t stick. Place the dumplings in one line and fry them for until the bottoms are brown (usually 2-3 minutes). Then add 1/2 cup of water to the pan then cover to cook the potstickers for about 7 minutes. (Usually you want all the water to be evaporated during that time).

Eat it with the dipping sauce which you just mix the ingredients above. It’s potstickers time!