Delicious Appetizer Sampler Recipe: Try Koji Cooks' Simple and Impressive Dish!

APPETIZER SAMPLER

During my time as the executive chef at Santacafe in Santa Fe, New Mexico, I introduced a rotating salad sampler to the lunch menu, which became extremely popular. I believe everyone enjoys tasting a variety of items, as it's like having three dishes in one. I'm planning to reintroduce the sampler concept on this season's menu.

This is an easy recipe for an appetizer sampler. I'm preparing my own Balsamic Vinaigrette (recipe provided below), but you can opt for your favorite bottled dressing to simplify the process.

SIMPLE APPETIZER SAMPLER - Recipe (seves 4)

4 small wedges of Brie or Camembert Cheese.

4 tablespoons of Quince or Apricot Jam.

12 small leaves of Romaine or Boston lettuce, washed and dried.

4 tablespoons Balsamic Vinaigrette - recipe below.

4 large shrimp, cooked, peeled, and deveined.- recipe below.

4 teaspoons of Truffle or regular Mayonnaise.

Kosher Salt & fresh ground Black Pepper.

Matzah or your choice of crackers.

BALSAMIC VINAIGRETTE - Recipe (makes 1 cup)

3 tablespoons imported Balsamic Vinegar - from Modena is best.

1 tablespoon dijon Mustard

1 tablespoon Honey

1/2 teaspoon fresh grated Garlic

1/4 cup Extra Virgin Olive Oil

2/3 cup Grape-seed Oil

1/4 teaspoonKosher Salt & 10 grinds of fresh ground Black Pepper

METHOD

Combine the vinegar, mustard, honey, and garlic in a medium-sized steel bowl and stir. Gradually whisk in the oils and mix in the salt and pepper.

SHRIMP

4 (or more for later), cleaned large Shrimp.

Kosher Salt

Water

Ice

METHOD

Bring a small pot of salted water to a steady simmer, add the shrimp, and cook for 4 minutes or until they are fully cooked. To check doneness, insert the tip of a knife into the center of a shrimp; if it appears white, it's done. Remove the shrimp and submerge them in ice water until cooled, then drain.

ASSEMBLY

Arrange four dinner plates in a row, position stacked lettuce leaves on one side, and drizzle 1 tablespoon of vinaigrette on each. Add 1 shrimp topped with a dollop of mayo on each plate, and place the cheese with a dollop of jam on each. Sprinkle with salt and pepper. Serve with Matzah or Crackers