We need some vittles
Renewed for a new season: Villa Vittles, and we need some recipes. We’ll pick a few of them, do our best to make them, serve them up and reward good ones with On-StJohn.com T-shirts. Here’s the theme this time: Prepare ahead munchies, or as Russ likes to say “Make it while you’re sober, eat it when you’re not.” You know. Appetizers. Finger food. That sort of stuff. Take your best shot. Be creative. Cheese Whiz on a Triscuit doesn’t count (although that sounds pretty good.) We’ll take you to the tasting party in a couple of weeks. Oh! And a couple of good cocktails too. Last time around we didn’t get to those. Submit ‘em below.
December 15th, 2007 08:24
Goat Cheese Tart
Prepare 1/4 cup homemade pesto (or just buy some)
Dice 1/2 cup sundried tomatoes (not dried, the kind in oil)
Mix together:
1 block low fat cream cheese
8 oz goat cheese
Diced sd tomatoes
Line a large ramekin or small bowl with plastic wrap
press one half of the cheese mixture into ramekin
top with pesto
press in remaining cheese mixture
Press down into ramekin and cover with plastic wrap. Set in Fridge for at least 3 hours of drinking.
When good and drunk, unwrap and flip ramekin over. You should have a nicely shaped Tart, but then again if you are drunk, who cares what it looks like. Serve with crackers.
December 15th, 2007 08:34
Six on the Beach Cocktail
2 PARTS RUM
1 PART CRANBERRY
1 PART PINEAPPLE
1/2 PART PEACHTREE
Shake with ice!
December 15th, 2007 08:45
Baked Cheese Petit Fours - not quite cheese whiz and crackers but just as good!
2 jars Old English sharp cheese spread (or any cheese spread I guess)
1 cup (2 sticks) butter softened
1 tbsp Tabasco sauce
1 tbsp Worcestershire sauce
2 tbsp dill weed
1/2 tsp onion salt
2 loves sliced white bread, crusts trimmed
Preheat oven to 350 degrees. Beat cheese spread and butter together in a mixing bowl until smooth. Add Tabasco, Worcestershire, dill, and onion salt and beat until smooth. Spread a thin layer of cheese filling on 3 slices of the bread. Stack the slices on top of each other. Cut the stack into 4 quarters. Spread the cheese filling over the sides of each quarter. Repeat the procedure with the remaining filling and bread. Freeze the squares on a baking sheet for 1 hour. Drink while waiting. Bake for 15-20 minutes. Drink while baking. Serve hot. Soooo good when drunk.
December 15th, 2007 08:48
Cucumber Rounds
(Super easy, and the colors look great at the holidays!)
4 oz cream cheese, softened
2 tbsp thinly sliced fresh mint
2 tsp finely chopped chives
1/2 tsp lemon zest
1/4 tsp fresh lemon juice
1/8 tsp salt
pinch of cayenne (or to taste, I use more!)
seedless cucumber
3 medium radishes
Stir together the cream cheese, herbs, zest, lemon juice, salt and cayenne.
Slice cucumber into thin rounds (~1/8″). Trim bottoms from radishes, then thinly slice. Top each cucumber slice with a radish slice and 1/2 tsp of the cream cheese mixture. Optional: sprinkle with coarse sea salt.
Fairly healthy, so you can feel less guilty about all those cocktails!
December 15th, 2007 08:56
No recipe here, but we’ll be on island in a few short weeks and I think we’d make pretty good drunk taste testers……
December 15th, 2007 09:17
One of the least expensive and simple meals we have ever done on St John. Premade kabobs from starfish. Take em back to the villa rub some oil on them roll them in St John Spice grill rub put em in the fridge for an hour while the grill warms up and you have a few more cocktails. Grill them and serve them with your favorite side from the Starfish Deli. Not gourmet but you don’t have to heat up the Villa with the stove and there is nothing quite like grilling.
Jay
December 15th, 2007 09:37
This is another favorite but I don’t have exact measurements so be sure to make it before you start drinking.
Mix:
Peanut butter
soy
minced garlic
dash chili powder
fresh squeezed lime
OR
Jar of Satay sauce
Mix sauce with pre cooked shredded chicken(I use a rotisserie chicken) and spoon onto whole wheat pitas and top with mozzarella. Bake until chese is brown and cut into bite sized triangles.
December 15th, 2007 10:49
1 8oz cream cheese
6oz shredded swiss
1/3 cup mayo
1/8th tsp each nutmeg, pepper and onion powder
1/3 cup slivered almonds
Mix all ingredients and spread into pie type pan. Bake at 350 for 15 minutes
Serve with wheat thins or your preferred bread or crackers
I have also varied this recipe by omitting the almonds and adding a can of lump crabmeat and adding a dash (or 2) of hot sauce.
December 15th, 2007 15:01
Jumbo Mushroom Stuffers~
12 ice cold bottles of Carib
3 drunk friends
24 jumbo stuffing mushrooms
8oz cream cheese - room temp
1/2c italian bread crumbs (or plain will do)
1/3c grated parmesan cheese
1/3c grated romano cheese
1T chopped parsley (or dried parsley flakes)
1/2t black pepper (or to taste)
1/2t garlic powder
1t marsala wine
1 dash Tobasco
*shredded parmesan cheese for garnish
*beef broth just to cover bottom of baking dish or pan
Preheat oven to 325* (convection) or 350* (conventional). Crack open ice cold bottle of Carib & take a pull. Wash mushrooms and pat dry. Take another pull of Carib. Remove stems from mushrooms and reserve for stuffing. Take another pull of Carib. In food processor, combine mushroom stems, cream cheese, parmesan & romano cheeses, parsley, black pepper, garlic powder, marsala wine and tobasco sauce. Pulse until well blended. Take another pull of Carib. Just cover bottom of baking dish or pan with beef broth. Spoon mushroom stuffing into mushroom caps. Take another pull of Carib. Sprinkle shredded parmesan cheese over top of mushrooms. Cover with foil and bake for 15 minutes in 325* convection oven or 350* conventional oven. Take another pull. Remove foil and bake an additional 5 minutes. Serve mushrooms hot with more ice cold Carib!
Crab meat can also be added for a yummy seafood treat!
December 15th, 2007 21:23
Leftover steak or chicken (grilled)
Cheese
Bread
Aim for the hand in the middle and slice as needed. Throw food at your drunk travel-mates.
Go back to the pool and drown out their howls for more in a bottle of Cruzan rum.
Works for me
December 15th, 2007 23:03
Stuffed Jalapenos
Use left over grilled chicken from the night before….
Slice jalapenos in 1/2 - depending on how brave you are, either take out the seeds or leave in.
Fill with cream cheese.
Place a sliced piece of cold chicken to fit length of jalapeno.
Wrap with un-cooked bacon.
Place on hot grill and turn frequently until bacon is cooked to likeness. Chicken will re-heat and cheese will begin to get soft and melt.
Very yummy with any cocktail that you will be drinking!
Enjoy!
December 16th, 2007 07:43
There appears to be a very common theme of cream cheese and/or cheese in these recipes, which is NEVER bad!
Here’s another:
BEER CHEESE FONDUE
(all ingredients are approximate)
- Shredded sharp cheddar cheese (4 cups)
- Beer (1/2 bottle) any type (Red Stripe will do)
- Worsteshire (1/2 tbsp.)
- Mustard powder (1 tsp.)
- Minced garlic (1/2 - 1 clove or 1/2 - 1 tsp)
Cut up cubes of any sturdy bread (i.e. french bread), or cut up vegetables, and dip. It’s quite tasty! If you’ve ever been to The Melting Pot restaurant, then you already know!
December 16th, 2007 14:10
Shrimp dip
3 pkgs cream cheese softened
3 cans medium size shrimp
horseradish to taste
garlic salt to taste
2 tblesps worcheshire(sp) sauce
1 tblesp mayonaise
with a mixer on lo blend cream cheese, mayo, garlic….add 1 can of drained shrimp at a time and mix……..add worcheshire sauce and blend………refridge AT least 6 hrs.
serve with triscuits or chips or fresh veggies.
December 16th, 2007 14:12
pomegrante martini
2 shots of citrus vodka (chilled)
1 shot cointreau
POM juice
shake well
serve with slice of lime……….will be tart but good………
should be dark in color
December 16th, 2007 14:13
lemon chicken skewers
marinade:
1/2 cup oil
1/4 cup lemon juice
1/4 cup white wine vinegar
8 large cloves garlic, chopped
1 tsp. tumeric
1 tbsp. hot paprika
1/2 tsp. cumin
salt and pepper to taste
Combine all ingredients in a ziploc bag. Slice chicken breasts into 1/2 inch wide strips and marinate for at least one hour. Thread the stips onto skewers and grill until just cooked. You can serve them warm or chilled, plain or with peanut sauce or guacamole for dipping.
guacamole
1 jalepeno, roasted until the skin is blackened, peeled and chopped (take the seed out for a less spicy dip)
1 small white onion, finely chopped and rinsed
1 medium tomato, seeded and chopped
1/4 cup cilantro, chopped
3 large ripe avocados
salt to taste
juice of one lime
smash the avocados rioughly in your bowl and add all the other ingredients. cover tightly with plastic wrap, pressing against the surface of the guacamole, and allow to mellow in the fridge for at least 30 minutes. Guacamole photo:
http://farm1.static.flickr.com/213/494892738_af4a1f5f96.jpg
Vodka lemonade
1 12 ounce can pink lemonade concentrate, defrosted
4 cups water
2-3 sliced lemons
25 mint sprigs
9 ounces vodka
combine all in a big pitcher and let steep in the fridge at least one hour. serve over ice
December 16th, 2007 15:49
FISH SURPRISE!
Pick up all ingredients at Star Fish or Pine Peace Market rest of what you need should be at the villa
1. 12 Pak of ice cold Heineken
2. 1.25 pds of carp or catfish make sure it’s fresh
3. 1 small can mayo
Get untreated unfinished oak or mahogany
board best place is Paradise Lumber if not already at house
Soak board a minimum of 2 hours do not turn over.
Heat bbq grill to approximately 400 degree
Put mayo on both sides of fish
Spray board with pam on top side
Place fish on flat board
Put wet side of board down on grill
Grill for a total of 10 minutes.
Fish should be cooked 5 minutes per side
Take fish off grill and throw over balcony
feeding the localferal cats
Eat board and resume position on pool raft with open Heineken in hand!
Yell to wife to make you a ham sandwich
GOTCHA!
December 16th, 2007 18:13
Sweet and Sour Meat Balls
1 lb. Ground Beef
1/4 C Onion, finely chopped
1 egg
3/4 C Bread Crumbs
1 8-oz. jar Chile Sauce
1 8-oz. jar Grape Jelly
Mix the first 4 ingredients together and form into small balls. Saute over medium heat until browned; drain. In a chafing dish or crock pot, mix chile sauce with grape jelly. Heat and add meat balls. Serve with toothpicks.
These tasty balls are a snap to prepare.
December 16th, 2007 20:44
forgot to add the receipe for the pomegrante martini is for 2………for the island drinkers it may be 1 since drinks are stronger on island
December 16th, 2007 23:36
Spiders
2 dead ripe plantains
1/2 cup shredded coconut
2 T. pancake mix
1 shot rum
grated fresh nutmeg
Mash plantains, add rest of ingredients. Drop teaspoonsfull on lightly oiled griddle or frying pan. Cook on low heat till brown and flip over to brown other side - they will blacken quickly because of high sugar content. (called spiders becauce coconut can stick out like legs)
December 17th, 2007 09:44
Dried Beef Dip
4 oz shredded dried beef
8 oz. cream cheese softened
8 oz. sour cream
1/2 cup diced red onion
1/2 cup diced green pepper (optional)
Mix in casserole and base in 350 oven for 15 mins. Serve warm with bread or crackers of choice. Our favorite - Wheat Thins Five Grain.
Fast, simple recipe - never a morsel left when served!
December 17th, 2007 14:22
Here’s a coctail…
Bikini Martini
1 oz Coconut Rum
3/4 oz Vodka
1 oz Pineapple Juice
1 dash Grenadine Syrup
Combine Rum, Vodka and Pineapple Juice in a drink shaker. Shake firmly until frothy. Pour into martini glass, add a splash of Grenadine in the center and garnish with an orange wheel.
December 17th, 2007 17:39
Here’s more food on sticks for your party:
Grilled shrimp
1 lb shrimp, peeled and deveined
2 garlic cloves, peeled and finely minced
Juice of one lemon
Salt and pepper to taste
Olive oil
Fine dry breadcrumbs
Combine the shrimp, lemon juice, salt, pepper, and garlic in a bowl and toss to combine. Now, add equal amounts of olive oil and breadcrumbs—start with about 3 tbsp. each. You want to get a fine crust on the shrimp, nothing too gloppy. You may need to add as much as ½ cup depending on the size of your shrimp.
Set the shrimp aside to marinate for about an hour. At home I just leave them on the counter, but on St. John I stick them in the fridge!
Skewer the shrimp in at least two places, and grill over a medium fire until just cooked though. Depending on the size of your shrimp, anywhere from 5 to 10 minutes. Cut into one to check if it is cooked through—it should be opaque. Serve hot, warm, or at room temperature.
Prosciutto-wrapped grilled chicken
1 ½ lb chicken breasts, cut into 1 inch by four inch strips
½ cup olive oil
½ cup lemon juice
Salt and pepper
1 tbsp. chopped fresh thyme.
12 slices prosciutto (or more if needed)
Combine all ingredients except prosciutto and marinate for a couple of hours. When you are ready to eat, wrap each piece of chicken in a slice of prosciutto (trim to fit), and thread onto skewers. Cook until just done, about 3 minutes/side. You can serve them hot, warm, or chilled, and if you want a sauce to go with them, use this one:
1 avocado
1 cup sour cream
2 scallions
Juice of one lime
Salt and pepper to taste
Blend everything together until smooth.
December 17th, 2007 21:03
Everyone probably knows this recipe, but I still like it. Can’t give you exact quantities as I just stop making them when I run out of ingredients.
Good quality ham
spreadable cream cheese
green onions
Deli pickles. I like the Claussen Dills cut into wrapable sized pieces. Drain on paper towels to get rid of excess juice.
Spread ham with cream cheese. Roll up tightly with either green onion or pickle. I usually place a green onion at each end to even it out. Chill well, even overnight. Cut into rounds and serve.
December 18th, 2007 13:50
Bob’s Frozen Rum Punch
(make it anytime the day before you use it)
Buy a gallon of water.
Spill the water out (or drink it).
Pour in:
1 large can Pineapple Juice
1 can Coco Lopez
1 bottle Rum
Whatever other fruit juice (or blended fruit, e.g., banana or kiwi or whatever) you have around, to fill the jug most of the way up.
Put in freezer and leave overnight. That’s all there is to it - it won’t freeze due to the rum, will just turn slushy. Stays cold for the beach. Truly alcoholic and delicious.
For easy fancy drinks (Ben’s Pina Colada), blend the mix with ice, top with a dark rum floater and piece of lime.
December 19th, 2007 19:35
Here’s another…for good measure…
Five-Spice Hoisin Ribs with Scallions~
3 1/2# pork spare ribs, cut into single ribs & halved
1t five-spice powder
salt & pepper
5 scallions, finely sliced lengthwise to garnish
Sauce~
3T peanut oil
2t grated root ginger
2 garlic cloves, crushed
1/4c hoisin sauce
2T soy sauce
2T bottled sweet chili pepper dipping sauce
1/4c honey
1/3c soft light brown sugar
1/3c dry sherry
Preheat oven to 275*. Rub the ribs with the five-spice powder and season to taste with salt and pepper. Divide between 2 non-stick roasting pans, cover tightly with foil and cook for 1 hour.
Meanwhile, heat the oil in a wok over medium-high heat until hot and add the ginger and garlic. Fry for 1 minute, then add the remaining sauce ingredients. Remove the ribs from the oven and mix well with the sauce. Return to the oven and cook, covered, for 30 minutes. Remove the foil and complete cooking for a final 30 minutes. Eat straight out of the pan…or plate and garnish with the scallions!
Merry Christmas and Happy New Year! Thanks for all of the hard work!
Jen
December 23rd, 2007 10:30
Recipe that a life-long friend has prepared on a trip to St. John at the end of a beach and fun-filled day. You can prepare this ahead and grill later in the day.
Brenda’s Chicken and Salami
Cut chicken into small strips. Marinate in Kraft Robusto Italian salad dressing for an hour or more. Wrap chicken in salami and secure with a toothpick. Grill until done, basting with additional dressing as they cook.