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For a decadent twist on a traditional burger, Petrossian Executive Chef German Calle tops this well-seasoned fish with a caviar-kissed crème fraîche.Click here to see the Caviar Q&A with Armen Petrossian.
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How do you improve upon a caviar garnish? You add more caviar! In addition to Petrossian's Caviarcube, this cocktail also features a caviar-stuffed olive, as well as a pickled pearl onion. For those who like this sort of thing, it's all sour and salt and tang — a good match to a strong cocktail. Talk about an impress-your-guests cocktail party drink.
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Chef Laurent Gras served this dish as part of a special menu served at BLT Fish in New York City for one week during the first week of May. It is perfect timing since black bass season begins the first of May.
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It may be hard to pronounce, but Baklazhannaia Ikra is a classic dish in Russia. It's a sweet and smoky eggplant spread that's best when smeared on bread. This recipe, from author of "Garden Super Hero Tales" Mihaela Lica Butler, is a slightly-less fattening version of the original Russian classic recipe, and takes less time to prepare as well!
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This hors d'oeuvre is an eye-catching display of black caviar set on a miniature bed of onion-laced deviled egg. Each tiny quail egg sits snugly on a little round brioche toaste and requires only a pinch of caviar to complete the picture. They are easy to serve to dinner guests upon arrival or to a circulating cocktail crowd, and may serve to prompt some lively discussion, too. Popping a little egg into your mouth and washing it down with a glass of chilled sparkling wine makes a stunning equation on the palate.You can find quail eggs in specialty-food shops. Peeling and preparing them is a task geared toward cooks with a gentle touch. — Jeff MorganAdapted from "Domain Chandon Cookbook" by Jeff Morgan.
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For a healthier version of caviar, try this curry-spiced couscous for a similar look and feel, not to mention a less salty and more creative alternative.
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This delicious snack is adapted from the same recipe served at the Cowgirl Hall of Fame Restaurant in Fort Worth, Texas and is the perfect thing to serve at a Texas-style barbecue.
Click here to see how to host a Texas-Style Backyard Barbecue Cocktail Party.
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In the mood for something exotic? Look no further than this decadent risotto topped with sea urchin and smoked caviar. It's a flavor combination that's simply unforgettable, and your guests are sure to be impressed.See all rice recipes.
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Looking for an elegant version of deviled eggs to serve at your next champagne-filled party? This recipe, created by chef Jeff McInnis at Yardbird in Miami, serves them with caviar, and other stylish ingredients like champagne vinegar and chopped capers.
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My whimsical take on a classic culinary combination. Oven-roasted thick cut bacon, crisp romaine lettuce complimented by a rich Maytag blue cheese dressing, and cold oil spherified tomato caviar.
For the complete recipe, check out http://www.lazarocooks.com
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Caviar to chefs is like expensive paint to artists and is used often in restaurants, but that doesn’t mean home cooks can’t be cooking with it, as well. I say cook, but really caviar is used as a garnish in cooking. Dolloped on top of crème fraîche and smoked salmon or sprinkled on creamy scrambled eggs like in this recipe, it adds a rich quality to your food that cannot be replicated by anything else.
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A fun, decadent and delicious appetizer that's easy to make and tastes great. Serve it alongside some of our other menu ideas for A Modern Caviar Cocktail Party.
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