Just a Little Bite

Just a Little Bite BY JIM MATHIS

On a recent trip to visit family, four of us were going out to dinner. The restaurant, while they offered several entrees, had a great selection of shareable small plates—AKA appetizers! We decided as a group to indulge in a wide selection of apps; Brussel’s sprouts, meatballs, shrimp and ravioli. My favorite was a plate of Korean barbecue cauliflower that I’m trying to recreate. Stay tuned. I dig appetizers. From the simple fried cheese balls at the bar to the hoity-toity amuse-bouche at the finest restaurants, I always look forward to that little meal before the meal. You can call them hors d’œuvres, small plates, zakuski, antipasto, charcuterie, or tapas, just don’t skip the first course.

Being an appetizer aficionado, I have favorite stops for small bites in just about every city I visit, savory seared ahi tuna, sweet scallop sliders and spicy merguez sausages. At each place, I scan the menus for new ideas and inspirations. And then it’s back to the kitchen to see what I can do. And the great thing about apps is they are often just a few ingredients. Some of my favorites were created by just combining a couple of my favorite things… more on that later.

These days, the food landscape in many larger cities is sprinkled with tapas restaurants. (Ladies, if your husband says he went to a tapas bar, listen carefully, because there is a world of difference between “tapas” and “topless”. If it’s the latter, show him to the nearest jewelry store.) Tapas bars are wonderful emporiums where customers are encouraged to order many assorted dishes to share and essentially, make a meal out of apps. My kind of place.

Here in South Dakota, we are blessed with our own remarkable app—Chislic! Chislic, whether it be fried beef, grilled lamb or venison, is a wonderful regional specialty. Just about every good diner or dive bar has its own version, and most are well seasoned and full of flavor. But here’s the thing about chislic, I’ve only seen it in South Dakota (and a few bars just beyond our borders), so savor it here at home.

This time of year, as family and friends gather around the flat screen for football games and baseball playoffs, I thought I’d share a couple of my favorite apps. These tasty morsels will offer a nice change from the old chips and dips.

Ladies, if your husband says he went to a tapas bar, listen carefully, because there is a world of difference between “tapas” and “topless”. If it’s the latter, show him to the nearest jewelry store.

Cajun Toothpicks

This was a simple idea, combine a few of my favorite things—spicy sausage and sweet grilled shrimp. A few minutes on the grill and you’ve got a crowd pleaser! It’s perfect for a dinner party or gameday spread.

And those are just the tip of buffet, but I’ll save the anchovies and limburger for the advanced class. But keep in mind, no matter what you’re having for dinner, don’t skip the appetizer. Do yourself a favor, eat something good today.

12 Gulf Shrimp, 15-20 size, peeled and deveined Half pound andouille sausage, sliced about 3/8” thick 4 cloves Fresh garlic, crushed Extra virgin olive oil Kosher Salt Fresh cracked pepper

Stick a shrimp and a chunk of the sausage on a bamboo skewer— sausage first, then the shrimp wrapped around sausage. Sprinkle with garlic then splash a little of the oil on each, then salt and pepper. Let them rest in the refrigerator for an hour to 24 hours. Grill over medium-high heat, turning once. About 3 to 5 minutes on each side until the shrimp are opaque. Serve with a little remoulade sauce or some spicy mustard.

Cheese Stuffed Dates

This one was inspired by something I tried at a cool little tapas place. A few tweaks of my own and I think it’s pretty darn good. Salty and sweet. Chewy and crunchy. And it’s bacon. What’s wrong with that!

12 medjool dates 3 ounces of goat cheese 12 slices of pancetta (Italian-style bacon)

Preheat oven to 350 degrees. Place the slices of pancetta on a baking sheet and partially cook. You want to render some of the fat, but not let it crisp. Pit the dates and stuff with goat cheese, then wrap each one with a slice of pancetta. Secure with a toothpick if needed. Bake for seven to ten minutes until the pancetta is crispy.

When Jim’s not in the kitchen or ordering appetizers, he runs ADwërks, an advertising agency in Sioux Falls where he cooks up marketing communication ideas.