By CHEF HARRY
December 1, 2011
Pulled Pork Sliders
2 to 3 pound pork tenderloin
1 onion, quartered
2 cloves garlic
2 cups minced watermelon
2 cups barbeque sauce
16 to 24 small rolls, sliced in half
Place the tenderloin, beer, onion and garlic in a pressure cooker and cook for 1 hour. Cool. Pull pork into small pieces.
Mix watermelon and barbeque sauce.
Mix warm pork and watermelon barbeque sauce and distribute among slider rolls.
Serve immediately. Serves 12.
Mini Potato Pancakes with Wasabi and Apple
3 cups shredded potato
6 eggs, lightly beaten
1/2 cup minced onion
1 tablespoon unbleached all purpose flour
Salt and pepper to taste
Vegetable oil for frying
4 ounces plain goat cheese
1 teaspoon wasabi paste (or to taste)
Mix together the potato, eggs, onion, flour, salt and pepper.
Heat a generous layer of oil in a large heavy saute pan over medium high heat. Drop tablespoonfuls of the potato mixture to create small pancakes and turn when brown to brown both sides and crisp the edges.
Drain to paper towel. Keep warm.
Mix the goat cheese and wasabi paste and distribute among pancakes.
Garnish with a thin slice of apple. Makes about 24 appetizers.
Deviled Egg and Ham Snowmen
2 tablespoons mayonnaise
1 dash hot sauce or to taste
Dash sweet paprika
12 carrot noses
Hard boil the eggs. Cool and peel.
Cut a small portion off the top of each egg just low enough to expose the yolk. Save the egg tops and bottoms.
Place the yolks in a bowl with the mayonnaise and hot sauce and blend together. Place in a pastry bag and pipe into the bottom of the eggs.
Top each with the egg tops exposing some of the filling. Use a piece of carrot for the nose. Makes 12 appetizers