Get ready to have a taste of California because we have some California-style foods for you to make at home. Try these easy appetizer recipes for your get-togethers or just for yourself!
We will start with a millennials’ favorite. Avocado toast is a sandwich made with toasted bread and a mixture of mashed avocados, salt, pepper, and sometimes citrus juice. This dish can be made with a variety of ingredients, including salmon, tomatoes, onions, eggs, garlic, cheese, olive oil, or red pepper flakes.
PepperSlice of bread+Anything you want on it
Mash avocado with the rest of the ingredients.
Spread the mash on a toasted slice of bread.
The rest is up to your imagination and taste. You can keep it as it is or go wild with your favorite toppings.
Tuna tartare is a sophisticated appetizer that originated in Los Angeles. Raw tuna, avocado, egg yolks, green peppercorns, capers, chives, tarragon, mustard, olive oil, lemon juice, salt, and pepper are used to make the dish. Chef Shigefumi Tachibe invented it in 1984 at the Chaya Brasserie when a couple of clients requested beef tartare, but one of them couldn't eat beef, so the chef tried tuna instead, and it was an instant hit.
Finely chop the tuna.
Combine the rest of the ingredients with tuna in a cold bowl. You can save the egg yolk to put it on top.
Put the mixture in a cylindrical mold.
Place the mold in a plate of your choice and remove the mold without breaking apart the tartare.
Crab Louie is a salad that originated in the United States at the turn of the twentieth century. The salad is made with Dungeness crab meat, tomatoes, iceberg lettuce, asparagus, hard-boiled eggs, and Louie dressing (based on chili sauce and mayo), with the addition of olives, green onions, and bell peppers if desired.
Creamy and Smooth Hummus
It's not as difficult as you might think to make creamy and smooth hummus. Compared to store-bought hummus, homemade hummus is considerably healthier and less expensive! Serve this Middle Eastern dip alongside warm pita bread on your next crudites tray! This is an open-ended recipe; feel free to add your favorite herbs, spices, or vegetables to make your own hummus.
Dried (soaked in cold water overnight) Chickpeas
Cumin and/or any spices you like
Cook the chickpeas in a water-and-baking-soda mixture until they are really soft.
Combine the chickpeas, tahini, lemon juice, salt, cumin, and water in a blender. Depending on the smoothness of the hummus, add the water gradually.
Spread the hummus in a bowl and top with olive oil and your favorite spices.
To dip, serve with pita bread or vegetables.
California-Style Deviled Eggs
The deviled egg has its origins in ancient Rome, where boiled eggs were seasoned with spicy sauces and served as a starting dish at gatherings and feasts. For affluent Romans, serving eggs while entertaining guests was so customary that they coined the phrase "ab ova usque ad mala," which means "from eggs to apples," or "from the beginning of a dinner to the end."
12 eggs (hard-cooked, halved, and yolks removed)
1 avocado (small ripe, peeled, seed removed and diced, reserve 2 Tbsp.)
1 small tomato (seeded, finely chopped, and drained, reserve 2 Tbsp.)
1/3 cup Hellmann's or Best Foods Real Mayonnaise
1 tablespoon chopped fresh cilantro (optional)
1 tablespoon lime juice
1 clove garlic (finely chopped)
1/4 teaspoon salt
Mash egg yolks with avocado in a medium bowl.
Mix in the remaining ingredients.
Fill the egg whites, and be generous.
Garnish with reserved avocado, tomato, cilantro, or anything you like.