Category Archives: Appetizers

Octopus in Red Wine

Posted on 02/21/2021 by Rufus' Food and Spirits Guide

This works well with both a larger single 2 lb octopus or 10-12 small baby octopus. Cook the babies whole or cut the large one into 1/4″ pieces. To clean remove beak and eyes and pull out stuff inside main … Continue reading →

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Gravlax

Posted on 08/24/2020 by Rufus' Food and Spirits Guide

Or perhaps a little further north. Gravlax 1 pound fresh salmon filet skin on 3 tbsp sea salt 3 tbsp brown sugar 1/2 tsp ground black pepper 1/4 cup akvavit or other herbal liquor/botanical gin fresh dill or other spice … Continue reading →

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Soy Sauce Eggs

Posted on 04/27/2020 by Rufus' Food and Spirits Guide

This recipe is an adaptation of Momofuku’s eggs. The cooking time must be followed exactly. Fresh farm eggs give the best result. Soy Sauce Eggs 6 tbsp hot water 1 tbsp brown sugar 3 tbsp rice wine vinegar 3/4 cup … Continue reading →

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Domino Potatoes

Posted on 04/14/2020 by Rufus' Food and Spirits Guide

This is a great dish for a party or fancy meal. Serve them room temperature or reheat right before serving. Domino Potatoes 6 tablespoons unsalted butter, melted, divided 3 1/2 pounds Idaho potatoes (4-6 large) 24 (about) fresh or dried … Continue reading →

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Blueberry Lemon Scones

Posted on 04/06/2020 by Rufus' Food and Spirits Guide

Blueberry Lemon Scones 4 3/4 cup all-purpose flour 1 T. baking powder 3/4 tsp. baking soda 1/2 cup sugar 1 1/4 tsp salt 1 tsp. lemon zest, grated 1 cup + 1 T. unsalted butter, very cold 1 1/2 cups … Continue reading →

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Crab Stuffed Portabellas

Posted on 12/28/2019 by Rufus' Food and Spirits Guide

These work better as bite sized rather than eating with a fork and knife. Use cremini caps. Crab Stuffed Portabellas 2 Portabellas stems and gills chopped fine 1 stalk celery diced fine 2 cups cleaned crab 1/2 cup onion diced … Continue reading →

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Grape Currant Jelly

Posted on 09/12/2019 by Rufus' Food and Spirits Guide

Recently got a whole bunch of fresh grapes and currants. This is a jellied jam. The currant is pressed into a juice that jellies the grape jam and it’s tartness is a perfect match to the ripe table grapes. It … Continue reading →

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Fava Puree

Posted on 06/23/2019 by Rufus' Food and Spirits Guide

Again use fresh fava bean pods no longer than 4″. This works best if she second skin can remain on when grinding. The easiest way to tell is eat a raw one and see if the skin is tough and … Continue reading →

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Raw Fava Beans with Romano

Posted on 06/18/2019 by Rufus' Food and Spirits Guide

Fava beans are best served raw, tossed in good olive oil, black pepper and grated romano. They can be eaten whole as long as the outside skin has not grown tough enough to require removal.  Pick pods once they reach … Continue reading →

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Cornmeal Crusted Scallop Salad

Posted on 04/14/2019 by Rufus' Food and Spirits Guide

This is a perfect light dinner or first course. Make sure to use fresh scallops that are all roughly the same size. Four to five are good per person as a main or two as a starter course. This recipe … Continue reading →

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