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Category: appetizers

  • appetizers

Peperoncino Ripieno di Tonno Sott’olio

  • by Tim Artz
  • Posted on September 14, 2019

Homegrown quick-pickled Peachadew peppers. Homemade yellow fin tuna confit and house-cured anchovies. Capers, olive oil, sunflower oil, herbs.

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  • appetizers

Riffing on that Crazy Poutine

  • by Tim Artz
  • Posted on May 22, 2018

I got great chops for poutine! I got to thinking about bringing some cool improvised style to my poutine. New Orleans style this time.

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  • appetizers

Street Foods of Palermo

  • by Tim Artz
  • Posted on May 6, 2018

In my visit to Palermo, I toured the markets and learned the favorite local street foods. I’ll share how to make a couple of them at home.

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  • appetizers

Garlic Ring Bologna

  • by Tim Artz
  • Posted on November 21, 2017November 21, 2017

Ring bologna is a common snack in Pennsylvania Dutch culture. Every meat processor there has their own spin on it, and they typically have a regular type and garlic ring bologna. Given the choice, I go for the garlic, naturally.

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  • appetizers

Perpetually Pursuing Poutine Perfection

  • by Tim Artz
  • Posted on October 6, 2017

Poutine is a glorious dish. A base of crisp French fries topped with gravy and cheese curds is the common version. Unhealthy, perhaps, but poutine can certainly be enjoyed infrequently and in moderation. Nah, who am I kidding? Dig in!

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  • appetizers

Pickled Wild Mushrooms

  • by Tim Artz
  • Posted on September 29, 2017

These mushrooms are a good accompaniment to a tray of antipasto. They will not only look good aside my home-cured meats, they will also bring a complimentary earthy flavor.

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  • appetizers

Dip, Dip, Dip

  • by Tim Artz
  • Posted on December 16, 2015April 6, 2017

Holiday entertainment usually involves dips to go with crackers or rounds of freshly baked sourdough…

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  • appetizers

Spicy Chili Con Queso

  • by Tim Artz
  • Posted on December 9, 2015April 6, 2017

  I have no idea of the origin of chili con queso, but then again,…

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  • appetizers

Honey-Habanero-Garlic Wings

  • by Tim Artz
  • Posted on December 9, 2015April 6, 2017

I go a long way back with wings.  Grilled, broiled or fried.  The spicier, the…

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  • appetizers

Shrimp and Octopus Ceviche

  • by Tim Artz
  • Posted on August 15, 2015September 1, 2017

It’s a great time of year to make ceviche. All of the ingredients are at peak freshness and flavor. Few things are more refreshing than a bright bowl of ceviche and some fresh-made corn chips to scoop it up.

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