Today Show: Justin Chapple
Justin Chapple from Food & Wine shared great appetizer ideas on Today Show, from Bacon-Wrapped Cherry Peppers to Fig & Stilton Squares. Look at these ideas and then tell me which one is your favorite.
Today Show: Food & Wine Bacon-Wrapped Cherry Peppers Recipe Ingredients
Justin Chapple said that this was his favorite of the bunch, and the recipe calls for seeded hot cherry peppers. “Everything’s better wrapped in bacon,” Chapple promised.
- 6 halved, seeded, drained, dried Hot Cherry Peppers (from a jar)
- 12 thin slices Bacon
- 1/3 cup soft Cream Cheese
Food & Wine: Today Show Bacon-Wrapped Cherry Peppers Recipe Directions
- Preheat the oven at 350 F.
- Stuff each of the cherry peppers with cream cheese and wrap it with bacon. Use a toothpick to hold the bacon in place.
- Arrange peppers in an oven-safe skillet and cook on medium for 12-15 minutes, until the bacon has browned.
- Place the skillet in the oven for five minutes, crisping the bacon and heating up the cheese.
- Serve warm.
Food & Wine: Today Show Potato Crisps Recipe Ingredients with Chive Sour Cream Dip
“These are potato crisps that we’re using the skins only,” Justin Chapple said as he explained how to make these snacks. Use your leftover potatoes for anything you like. Mashed potatoes would be easy.
- peeled skins from 3 lb Yukon Gold Potatoes
- 2 tbsp Chives
- 1/2 cup Sour Cream
- 2 tbsp grated Parmigiano-Reggiano Cheese
- 3 cups Canola Oil
- Salt & Pepper
Today Show: Food & Wine Potato Crisps with Chive Sour Cream Dip Recipe Directions
- Preheat the oven at 350 F.
- Heat oil to 360 F on medium high in a saucepan.
- Fry potato skins, working in batches, for about two to three minutes, until crispy and browned.
- Remove them to a paper towel-lined plate to drain and cool; salt.
- Transfer potato skins to a baking sheet and sprinkle with Parmigiano-Reggiano. Bake for a few minutes to melt the cheese.
- Let cool and place in a serving bowl.
- Use a food processor to puree sour cream with chives, salt, and pepper.
- Serve crisp potato skins with the dip.
Today Show: Food & Wine Smoked Salmon Involtini Recipe Ingredients
Justin called this an elegant dish, and you might be surprised at how easy it can be to put together.
- 16 drained marinated Artichoke Hearts (+1 tsp Oil from the jar)
- 1/2 lb thin sliced Smoked Salmon (cut in 32 pieces 4” x 1” each)
- 1/2 cup Celery leaves
- 1/2 Red Onion (in 1” strips)
Food & Wine: Today Show Smoked Salmon Involtini Recipe Directions
- Preheat the oven at 450 F.
- Use paper towels to pat artichokes dry. Cut them in half lengthwise.
- Place cut sides of artichokes down on an oiled baking sheet. Roast for five minutes. Place artichokes on a plate.
- Put celery leaves on the baking sheet and coat them with the artichoke oil. Roast for about three minutes, until crisp.
- Wrap each salmon piece around an artichoke half with some onion strips.