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Make Ahead Dishes For Any Dinner Party

Rodney Bowers is here with an array of crowd-pleasing appetizers for your next summer soiree!

Asparagus or Pea Crostini
 
Ingredients:
  • 1 Boulart ciabatta cut into 1/4 inch rounds and toasted or grilled into crostini
  • ½ cup good ricotta or mascarpone 
  • 1 cup of peas or asparagus slice into fine rounds
  • 1 tbsp butter
  • 1 shallot finely minced
  • 1 tbsp finely sliced flat leaf parsley 
  • Squeeze of lemon wedge
  • 1/2 tsp water if needed
  • Salt and pepper to taste
  • Olive oil to drizzle 
What To Do:
  1. In a skillet on medium high heat add the butter and shallots and cook until soft.  
  2. Add the peas or asparagus and cook until soft as well.
  3. Remove from heat and add the parsley and lemon.  
  4. Toss, season and set aside.
  5. Warm the crostini and smear with cheese.
  6. Top with pea mixture and drizzle with olive oil before serving.
Braised Pork Shoulder 
 
Ingredients:
  • 1 pork butt approx 4-5lb cut into 4 equal pieces (free range hormone free if possible)
  • Rub
  • 1/4 cup brown sugar
  • 2 tbsp sea salt
  • 3 tbsp smoked paprika
  • 1 tbsp cumin
  • 1 tbsp blk pepper
  • 1 tbsp chili powder
  • 1 tbsp garlic powder
  • 1/4 tsp ground clove
  • 1/2 tsp cinnamon 
  • 1 tsp cayenne pepper
What To Do:
  1. Mix all ingredients (except for pork) in a bowl until evenly combined
  2. Rub mixture evenly over the four pieces of pork wrap with cling film and refrigerate for 8-24hrs
Part Two
 
Ingredients:
  • 1 marinated pork butt from above
  • 1 1l veg stock
  • 1 32oz can of whole tomato 
  • 1/2 cup raw can sugar
  • 1 head of garlic cloves peeled and smashed
  • 1 lg sweet onion fine diced
  • 2 pce star anise
  • 1 stick cinnamon
  • 2 bay leaves
What To Do: 
  1. Place pork on the bottom of an oven safe pot followed by the rest of the ingredients.  
  2. Be sure to only use enough stock to cover the pork.
  3. Save the rest and serve in a glass with lots of ice, if you find the pop doesn't cover the pork just add a little water.
  4. Bring the pot to a boil, then turn to a gentle simmer and put lid on the pot.
  5. Cook on medium low for about 2hrs or until the pork starts to pull apart  (you can also cook in a 350degree oven for about 3hrs; or in a slow cooker for 6-8hrs)
  6. Remove the pork from the liquid and set aside.
  7. Reduce the liquid by half 
  8. If desired the pork can be finished in the oven under the broiler for 10 min or on a BBQ for that charred effect.
  9. Slightly shred the pork and serve as do it yourself wraps with the reduced sauce, lettuce leaves, pickled vegetables, fresh cilantro, fresh basil, sliced jalapeño and hoisin sauce. 
Deep Fried Olives
 
Ingredients:
  • 1 cup canola oil
  • 1/2 tsp freshly ground black pepper
  • 1/2 cup bread crumbs
  • 2 beaten eggs
  • 1 tbsp water 
  • 1 tsp smoked paprika 
  • 1/2 tsp garlic powder
  • 1/4 cup all-purpose flour
  • 10 colossal black pitted olives
  • 10 giant cerignola or green pitted olives
What To Do:
  1. Heat oil to 330F. Make sure oil is hot and ready.
  2. Drain the olives.
  3. Mix flour, garlic powder and paprika together and place in a shallow dish.  
  4. Whisk the eggs in a small bowl with the water, then pour them into another dish
  5. Mix bread crumbs with the black pepper into a third. 
  6. Bread the olives by rolling them in the flour, then in the egg and finally in the breadcrumbs.
  7. Set aside on a plate to dry while the oil heats. 
  8. When oil is hot, put half the olives in and fry until golden brown, remove and pat dry on paper towels.
  9. Serve with a spiced aioli or on a baguette with some Manchego cheese and sliced Spanish ham.

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Monday August 1, 2016

Coming Up

Mon 23 Cheesy comfort food & decadent chocolate dessert with Vanessa Gianfrancesco
SEE THE FULL SCHEDULE