4 tablespoons butter
1 large white onion, finely chopped
1 large red bell pepper, finely chopped
One 8-ounce package cream cheese
1 cup grated pecorino-romano cheese
2 tablespoons paprika
2 tablespoons Dijon mustard
Two 8.5-ounce cans artichoke hearts, finely chopped and squeezed dry
10 ounces precooked shrimp, finely chopped
Salt and pepper
Pita chips or bagel chips, for serving
- Preheat the oven to 375°.
- In a large saucepan, melt the butter over medium-high heat. Add the onion and bell pepper and cook, stirring occasionally, until soft, about 7 minutes; remove from the heat.
- Stir in the cream cheese, 1/2 cup pecorino-romano, the paprika and mustard. Stir in the artichoke hearts and shrimp; season with salt and pepper.
- Transfer the mixture to a 9-by-13-inch baking dish and top with the remaining 1/2 cup pecorino-romano. Bake until warmed through, about 18 minutes.
- Preheat the broiler. Broil the dip until golden, 1 to 2 minutes. Serve hot with the pita chips.
- Appetizers, Dips
1 tablespoons peanut oil
1/2 medium yellow onion, halved lengthwise and thinly sliced
3 medium cloves garlic, thinly sliced
2 medium jalapenos, halved lengthwise, seeded, and thinly sliced crosswise
Salt and freshly ground black pepper
4 medium poblano peppers, quartered lengthwise, seeded, and sliced crosswise into 1/2-inch strips
1 1/4 cups low-sodium chicken broth
12 (6-inch) flour tortillas
3 cups shredded jack cheese
- Heat oven to 500 degrees F and arrange 1 rack in top and a second rack in middle.
- Heat oil in a large frying pan over medium-high heat. When it shimmers, add onions, garlic, and jalapenos, season well with salt and freshly ground black pepper, and cook until softened, about 3 minutes.
- Add poblanos and stir to coat. Add broth and cook until the liquid reduces enough to just coat the vegetables, about 10 minutes. Remove from heat.
- When pepper mixture is cool enough to handle, top 1 tortilla with 1/2 cup cheese and 1/6 of the pepper mixture, close with a second tortilla. Repeat to make 6 quesadillas.
- Arrange quesadillas on 2 baking sheets and place 1 sheet on top rack and another on middle rack. Bake until cheese is melted, about 5 minutes. Switch baking sheets and continue to cook until tortillas are golden-brown and crisp, about 5 more minutes.
Makes 6 quesadillas.
- Appetizers, Other
3 tablespoons extra-virgin olive oil
2 medium red onions, sliced 1/4 inch thick
1 tablespoon honey
1 tablespoon balsamic vinegar
Freshly ground pepper
Four 6-ounce merguez or fresh chorizo sausages, pricked all over with a fork
Four 6-inch pieces of baguette, split and toasted
12 large cilantro sprigs
4 lemon wedges, for serving
- In a large skillet, heat the olive oil. Add the onions, season with salt and cook over moderately high heat, stirring, for 5 minutes. Reduce the heat to moderate and cook, stirring occasionally, until the onions are softened, about 10 minutes.
- Stir in the honey and balsamic vinegar and cook over low heat, stirring occasionally, until richly caramelized, about 10 minutes. Season with salt and pepper.
- Light a grill. Grill the sausages over moderate heat, turning occasionally, until nicely charred and cooked through, about 15 minutes.
- Set a sausage in each piece of baguette. Top with the caramelized onions and a few cilantro sprigs and close the sandwiches. Transfer to plates and serve. Garnish with the lemon wedges.
- Main Dishes, Sandwiches