Starters – Page 4 – Kev's Kitchen

Cod & Cayenne

Nearly all my cookware is cast-iron, though to get a nice, golden crust without deep-frying these, a non-stick pan is the way to go. Be…

Char-Grilled Oysters

As much as I’d like to take credit for this idea, it’s just my version of Drago’s Charbroiled Oysters. Even people who don’t like raw oysters…

Bison Bites

The relatively large proportion of green onions and cilantro to bison in these meatballs keeps them moist even though the fat content is very low.…

Beef Bones

If you’ve never tried this fabulously fatty treat, you owe it to yourself to indulge at least once. The richness of the marrow is countered…

Chorizo & Apples

While picking up a few things at DeLuca’s this past weekend, I spotted some Iberico Chorizo. Who could possibly pass up dry-cured sausage made from acorn-fed…

Cheeks & Leeks

If I didn’t wait so long to begin reading Fergus Henderson’s “The Whole Beast” this might be a speedy preparation of pork cheeks. It’s not,…

Crispy Cantaloupe

Yes, I know we’ve all had prosciutto-wrapped cantaloupe more times than we can count. What’s so special about it here? Well, I happened to be…

Edamame Hummus

Those of you on the mailing list who know me personally and have sampled this hummus at shared events can now say “finally!” As you’ve…

Portobello Pizzas

These “pizzas” could be prepared in the oven using a combination of baking and broiling, though the barbecue is best for quickly removing moisture from…

Wrapped Asparagus

I may have tagged this tasty Italian-influenced treat as an appetizer, though it is definitely substantial enough for an entree. Get creative by using your…