Fried Brie With Anchovy Caper Salsa Recipes

PAN FRIED BRIE WITH PEPPERED HONEY AND OLIVES

Steps:

• 1. To make the honey. Combine all ingredients in a glass jar.2. To make the Brie. Whisk the egg in a shallow bowl. Add the Panko to a separate shallow bowl. Dip the Brie through the egg, turning to coat on all sides, remove and allow any excess to drip off. Dredge the Brie through the Panko, turning to coat and pressing gently to adhere. Transfer the Brie to the freezer, freeze 15-20 minutes. 3. Meanwhile, heat 1/4 cup of olive oil, the olives, and crushed red pepper flakes together in a medium skillet set over medium heat. Simmer 5 minutes, until lightly fried. Add the lemon zest, capers, and thyme, and cook another 5 minutes, until the lemon is fried. Remove from the skillet to a serving bowl. 4. To the same skillet add the remaining 1/4 cup olive oil. Remove the Brie from the freezer and place in the skillet. Cook for 2 to 3 minutes per side, until golden brown. If your Brie punctures, don't stress, just keep cooking. Carefully transfer the Brie to a serving plate.5. Serve the Brie warm, topped with fried olives and honey. Enjoy with crackers or bread.

GRILLED SIRLOIN STEAKS WITH PEPPER AND CAPER SALSA

Steps:

• Salsa: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Grill the peppers on all sides until charred, about 10 minutes. Put them in a bowl with 1 tablespoon water. Cover the bowl with a lid or plastic wrap for 30 minutes. Remove the charred skin, core and seeds from the peppers. Cut the flesh into 1/4-inch thick strips and put them in a small bowl. In a separate bowl whisk together the olive oil, balsamic vinegar, capers, and parsley until smooth. Season with salt and pepper, to taste. Pour the mixture over the peppers and toss until coated. Refrigerate for at least 2 hours, (can be made 1 day in advance).
• Steaks: Put a grill pan over medium-high heat or preheat a gas or charcoal grill. Season the steaks on both sides with the smoked salt and herbs de Provence. Drizzle with olive oil and grill for 4 to 6 minutes each side for medium-rare. Remove the steaks from the grill pan to a cutting board and let sit for 5 minutes before serving.
• Thinly slice the steaks and arrange on serving plates. Top with the salsa and serve.

WALNUT AND BRIE TARTLETS WITH GRAPE SALSA

Steps:

• Preheat the oven to 300 degrees. Put the grapes and kosher salt in a food processor and pulse until the grapes are coarsely chopped. Transfer to a strainer; let sit for a least 10 minutes. Mix the green onion, vinegar, oil, rosemary, garlic and pepper together in a small bowl. Add the grapes and mix well. ASSEMBLY: Arrange the shells on a baking sheet and fill each with 1/2 teaspoon walnuts, 1/2 teaspoon Brie, and 1/2 teaspoon grape salsa (use a fork to transfer the salsa to the shells to avoid capturing too much liquid). Bake until cheese begins to melt, about 5 minutes; do not overbake.

RAISIN-CAPER SALSA VERDE

Steps:

• Rehydrate raisins by pouring boiling water over them and leave for 1 hour to rehydrate. Drain the raisins and add to the capers and parsley. Combine all ingredients in a large mixing bowl and toss to combine. Serve with grilled lamb.

SALSA VERDE (CAPER AND PARSLEY SAUCE)

Steps:

• If using capers packed in salt, in a small bowl soak in water to cover by 2 inches for 15 minutes and drain. In a food processor combine all ingredients except vinegar and finely chop. Salsa verde may be prepared up to this point 1 day ahead and chilled, covered. Bring salsa verde to room temperature before proceeding. Just before serving, stir in vinegar.

DEEP FRIED BRIE

Steps:

• In a small bowl, whisk the egg with some salt and pepper using a fork. Place the bread crumbs in a separate bowl. Dip the cubes of Brie into the egg, then roll in breadcrumbs until evenly coated and well covered. Place the cheese cubes on a tray, and refrigerate for about 20 minutes, to firm up.
• Heat oil in deep-fryer or heavy saucepan to 375 degrees F (190 degrees C). Fry the cheese cubes for 3 to 5 minutes, until deep golden brown. Remove with a slotted spoon, and drain on paper towels. Serve warm with cranberry sauce for dipping. You can also make these before your guests arrive, and keep them in a warm oven.

FRIED BRIE WITH CRANBERRY SAUCE

Steps:

• Place cranberries and water in a sauce pan and bring to a boil.
• Cover and simmer for 10-15 minutes.
• Remove from heat and stir in the sugar or Splenda.
• Return the pan to the heat and simmer for 10-15 minutes more.
• Pour into a serving dish, keep warm.
• Sift the flour onto a plate and coat the cheese on all sides, dip into the beaten egg, then coat with the bread crumbs.
• Heat oil in a deep fryer to 350 degrees F, deep fry the brie for 1- 2 minutes on both sides or until the bread crumbs are golden.
• Drain well.
• Serve the fried brie while still hot with the warm cranberry sauce.
• NOTE: I use Splenda and it works fine in this recipe.