So I've mentioned briefly in my 1-year blogging post that I have an adorable black cat named Bailey. I've had him for just over 4 years and he has been the best little companion to have around the house. I'll admit it, I'm obsessed with him, and I tell myself he loves me as much as I love him. Anyway, when it comes to the kitchen he is my little sous chef. He usually perches on the bar and just watches me as I cook, and occasionally tries to sneak onto the counter to sniff the ingredients (as if I'm blind to a 12 pound black cat slinking across the counter). Bailey has some pretty refined tastes, and has a list of items that he doesn't care for. I don't feed him people food, but I do let him take a few licks of something just to see if he likes it. On his list of "Don't Like" is: coffee, tea, cinnamon, and anything spicy. Sous Chef Bailey will now be appearing regularly in blog posts.
A while back, I found on Food Buzz's Top 9 a delicious looking recipe for a cucumber cup. I thought it was such a creative idea, and perfect for a little bite-sized appetizer. These little cups contain a delectable combination of caramelized shallots, bacon, garlic, and chives. These are sure to impress your friends and guests at your next cocktail party!
Ingredients-2 cucumbers cut into1 1/2 inch pieces
-2 tablespoons diced shallots
-1 tablespoon EVOO
-2 teaspoons chopped chives
-3 tablespoons sour cream
-1 tablespoon cream cheese
-3 strisps very crispy bacon, diced into small crumbles
-1/2 teaspoon garlic powder
-salt to taste
1. In a frying pan, heat the EVOO and add the shallots, saute about 20-30 minutes until carmelized.
2. Scoop out the center of the cucumber cups for the filling using a melon baller. Make sure your cucumber pieces are big enough to leave a base for the cups after you scoop most of the meat out.
3. Combine the caramelized shallots with the sour cream, cream cheese, and chives in a bowl. Add the bacon pieces, garlic, and salt. Spoon the filling into the cucumber cups and garnish with extra chopped chives if desired. Serve cold.
Source: Lemons & Anchovies