Shrimp boulettes, or fried shrimp balls, might remind you of Thai fish cakes or Vietnamese shrimp on sugarcane. The shrimp is ground up and fried without any flour or cornmeal (shrimp is sticky enough to bind the vegetables together, so you don’t need to add any filler). Eat the boulettes as a snack with hot sauce, or put some on a roll with bitter greens, cocktail sauce, or spicy mayo to turn them into a sandwich. Either way, they are a great way to eat small fresh shrimp.
If you’re looking for a healthy dessert recipe, I am giving you one right here. This bite is a cross between a nut bar and a praline. The maple syrup and honey caramelize and harden slightly giving you a crunchy, nutty bite with just a hint of sweetness. Perfect for your next hiking trip!
Piroške are baked or fried stuffed buns. Originating in Russia, this delicious snack found its way to most of eastern and central Europe. In the western Balkans, including Serbia, piroške are usually shaped like logs and stuffed with cheese, ground meat, or sometimes both. My mother would often make them for breakfast or dinner. According to most Balkan moms, piroške are not considered appropriate for lunch, the most elaborate and ceremonious meal of the day, because they are almost embarrassingly easy to make!
I’ve made these so many times, so you won’t have to. On the surface this seems like a dead-simple recipe, but it took quite a bit of tinkering to nail. Tahini has a complex molecular structure made up of lots of tiny carbohydrate molecules that cling to liquid for dear life, seizing up the way chocolate does if you add liquid to it at the wrong time. But if you play your carbs right and add the tahini last, after all of the other ingredients, it stirs in smoothly and bakes up into these sexy little squares that get better as they sit around. To make these non-dairy, swap in a neutral-flavored olive oil or vegetable oil instead of the butter.
This recipe comes from The Campfire Cookbook. Authors Viola Lex and Nico Stanitzok suggest you make these satisfying snack bars ahead of time to take on a camping trip or day hike. They also make for a wonderful midday or after-school snack. (Chip Walton | The Splendid Table)
Pile them high, as much as you like, and to your heart's content.
Some people think they don't like curry powder; they assume it's spicy--but it's spiced, not spicy. If you have those kinds of guests at a party, just call this a cheese ball and don't mention the curry until after they've eaten a whole bunch and want to know the source of the unbelievable flavor.
Nothing puts a smile on people’s faces faster while at the same time setting their tongues ablaze, like these grilled jalapeño poppers. Sans cheese, and debuting with a snazzy new look, these Shiny Happy Poppers are every bit a modern twist on what still remains a classic firebrand when it comes to pregame appetizers. However, a word to the wise: Having an ice-cold beer nearby is highly recommended, should this blaze get out of control.
It's no small feat to create perfectly textured Crunchy Cheese Puffs. First you make one of the weirdest doughs you've ever made. Then you steam it. Then you dry it. And then, only then, do you fry it. But I think somewhere out there are people like me who are just nutty enough to take on the challenge. Do be aware that the puffs need to dry for up to 10 hours so plan accordingly.