Drink-friendly appetizers

Edited by Gail Bellamy

When your customers step up to the bar, or order drinks and appetizers at their table, offer signature items that bring them back for more. This month’s recipes for small plates and starters not only complement specialties on the beverage menu, they’re winners in their own right. Seafood inspirations include Sourdough Fried Mussels with Preserved Lemon and Horseradish Dipping Sauce from Park Restaurant and Bar in Cambridge, MA; Coconut Shrimp from Pacific Catch in San Francisco; Asian Crabcakes with Sriracha Aioli from Sushi Den in Denver and Crispy Mango Fish Rolls from The Breadfruit in Phoenix.

South-of-the-Border flavors range from Achiote Grilled Chicken Tostadas with Avocado Black Bean Relish from Terra American Bistro in San Diego, and the Cactus Salad with Portobello Mushroom from Talavera Cocina Mexicana in Coral Gables, FL.

Bite-sized wonders abound: Consider the liquor-infused Potato Shooters from mixologist Joy Perrine of Jack’s Lounge in Louisville, KY.  Meatball variations include Stuffed Lamb Meatballs from The Country Cat Dinner House and Bar in Portland, OR, and Grass-Fed Beef Meatballs from Area Four in Cambridge, MA. Chambers Eat Drink in San Francisco shares a recipe for Smoked Grit Fries, and The Steakhouse at Paso Robles Inn in San Luis Obispo, CA, offers Morro Bay BBQ Oysters with Parmesan. You’ll also find Pistachio Custard “Sformato” with Artichokes, and more, on the pages that follow.

Recipes:

• Achiote Grilled Chicken Tostadas with Avocado Black Bean Relish
• Charred Onion Dip
• Pistachio Custard “Sformato” with Artichokes
• Stuffed Lamb Meatballs
• Thai Coconut Shrimp
• Crispy Mango Fish Rolls
• Sourdough Fried Mussels With Preserved Lemon and Horseradish Dipping Sauce
• Cactus Salad With Portobello Mushroom
• Asian Crabcake Recipe with Sriracha Aioli
• Grass-Fed Beef Meatballs
• Potato Shooters
• Morro Bay BBQ Oysters with Parmesan
• Smoked Grit Fries