I could eat this by the spoonful, however it’s best served with little toast points, or the small packages of party rye or pumpernickel bread.

Ingredients:

One pound chicken livers

3/4 Cup softened, unsalted butter

3 Tablespoons grated onion

3 Tablespoons Cognac

1 teaspoon dry mustard

1/4 tsp ground nutmeg

dash of cayenne pepper

3 Tablespoons fresh squeezed lemon juice

2 teaspoons salt

1/8 tsp ground clove

freshly ground pepper to taste

*** Finely minced fresh parsley, lemon wedges, and finely chopped onion  to be used after the liver is unmolded.

Precedure:

Simmer chicken livers for about 20 minutes in boiling water and drain.

Cut the membranes of each out and toss.

Puree in food processor. Remove to a bowl.

Mix the liver with the other ingredients

Correct seasonings

Pack into a plastic wrapped  mold and chill.

When ready to serve, unmold onto a dish, remove the plastic wrap, and pat the minced parsley around and over it.

Serve with the breads, lemon wedges and chopped onion.

This recipe is a real crowd pleaser—always a favorite!  Try not to microwave it, as it may separate!

Ingredients:

2 C grated Jack/jalopena cheese

3 Cans Fiesta/style corn–drained well in paper toweling

2 jalopena peppers, finely minced

1 C grated Parmesan cheese

1 C chopped green onions

2 C Helman’s Mayo—more or less

1/2 tsp cayenne papper

1 T ground cumin

1/2 C chopped fresh cilantro

Technique:

In a large bowl, mix all the ingredients well with a wooden spoon and pour into a greased baking dish.

Bake uncovered, 325-350 degrees until golden brown.

Great served with Frito “Scoops”

Ingredients:

1 C Helman’s Mayo

1/2 C Freshly grated Parmesan Cheese

1/2 C Chopped Green Onions

Technique:

Mix all three ingredients together, mound into mini phylo cups and bake at 350 degrees until golden brown.  That simple!

Ingredients:

4 or 5 dark, ripe avocados

 2 garlic cloves, 2 or 3 jalopenas-finely minced

Juice and zest of 3 or 4 limes  (try my hint of freezing lime juice and zest in advance in ice-cube trays.)

2 cans chopped chilis, well drained and chopped fine

1 or 2 bunches green onions, minced—green part also

3 or 4 plum tomatoes—seeded and finely chopped

1/2 C or more FRESH cilantro–chopped fine

Salt, pepper,  cumin, cayenne pepper to taste

Technique:

Scoop out the avocados and mash by hand, leaving fairly chunky.  (Chunky is best!)

Stir in all the other ingredients, and if desired 1 T  EVOO

When well mixed, mound in bowl, sprinkly with more cilantro and place an avocado seed in the middle.  Cover and refrigerate. 

Best if served the same day, and goes great with LIME-FLAVORED tortilla chips

Over the years, whenever I take this recipe to a cocktail party, all the men gobble it down.  The women are a little more hesitant.

Perhaps it harkens back to the era of cavemen eating raw dinosaur meat and thumping their chests in a display of ‘manliness’.

STEAK TARTARE:

Ingredients:

2 lbs. raw tenderloin,  or prime sirloin,  12 anchovy filets, 1 medium onion, minced, 2 or 3 teaspoons dijon mustard, 3 raw egg yolks,

2 tsp. salt, 1 tsp freshly ground pepper, 2 T (or more,) Cognac, finely chopped f fresh parsley and chive.

Technique:

In a food processor, or with two sharp knives, zap meat until fairly fine (but not smooth.)   Remove to a bowl.  Zap or mince the anchovies until fine. 

 Add anchovies to the meat and add all the other ingredients, mixing well.  Shape into a ball or mold into a bowl and refrigerate until ready to use.

  Unmold, sprinkle with more parsley, and surround with wedges of lemon.

Serve with party rye or pumpernickel bread.

If you have any leftovers, it makes a terrific slider-bun burger!