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.
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.
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.
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!
This recipe was created by third-generation California Ripe Olive grower Natalie Jameson. It is a uper simple appetizer that goes best with corn chips. For the dressing, you can make your own, but Natalie suggests using Bernstein’s Italian dressing.Recipe Courtesy of California Ripe Olives.
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.
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.
Tap into your inner molecular gastronomist with this recipe for jelly caviar served on a bite-sized blini with honey-roasted peanut butter spread.This recipe is provided courtesy of Chef Spike Mendelsohn and Peter Pan® Simply Ground Peanut Butter.
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.
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.
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.
