Carr's Table Water Crackers with Roasted Garlic & Herbs

1/4 cup mushroom duxelle*

1/2 cup mizuna or baby lettuce greens

2 ounces beef tenderloin

2 Tbsp. creamy horseradish sauce

Edible flowers for garnish

Spread the crackers with one teaspoon of mushroom duxelle. Place one lettuce leaf on top of duxelle. Cover with shaved beef tenderloin. Top with 1/2 teaspoon horseradish sauce. Garnish with edible flowers and baby greens. Makes 12 crackers.

* Duxelle

1 Tbsp. butter

1/4 pound mushrooms (crimini or baby portobello), finely chopped

1 Tbsp. fresh minced parsley

Melt butter in skillet. Saute mushrooms and parsley over medium-high heat until liquid is released and evaporated (3-5 minutes). Salt and pepper to taste, if desired.

The 7th Avenue

Carr's Table Water Crackers with Roaste Garlic & Herbs

1/3 cup ripe papaya, diced

1/3 cup ripe mango, diced

2 tsp. fresh chives, chopped

1 tsp. olive oil

3/4 tsp. lime juice

Salt and pepper to taste

Baby leaf lettuce

1/3 cup crabmeat

Fresh chives for garnish

Combine papaya, mango, chives, olive oil, lime juice, salt and pepper to make salsa. Place one baby lettuce leaf on cracker. Place two teaspoons salsa on top of lettuce. Place one rounded teaspoon crabmeat on top of salsa. Garnish with chive sprigs. Makes 12 crackers.

The Casablanca

Carr's Table Water Crackers, Original

1-1/2 tsp. paprika

1 tsp. ground cumin

1/2 tsp. ground ginger

1/4 tsp. cayenne pepper

1/4 cup olive oil

1-1/2 Tbsp. fresh lemon juice

1/4 tsp. salt

1/8 tsp. pepper

2 skinless, boneless chicken breasts

1/4 cup red pepper humus

Thin roasted red pepper strips for garnish

Combine paprika, cumin, ginger, cayenne pepper, olive oil, lemon juice, salt and pepper for marinade. Marinate chicken for 15 minutes. Broil or grill chicken. Cut chicken crosswise into thin slices. Spread one teaspoon humus on crackers and top with chicken slices. Garnish with roasted red pepper strips. Makes 12 crackers.

Pepper-crusted, maple-glazed salmon bites

1 cup Maple syrup

1/3 soy sauce

4 (6 ounce) salmon fillets, skins removed, cut into 3/4-inch cubes

1/4 cup cracked (coarsely ground) black peppers

1 tsp. peanut oil or other vegetable oil, or a spritz of vegetable spray

1 10x10-inch piece of aluminum foil

In a small, deep bowl, or a plastic bag, mix maple syrup and soy sauce. Arrange salmon fillets so that marinade completely covers fish. Marinate in the refrigerator for 24 hours. Preheat oven to 500 degrees. Rub oil on aluminum foil. Place pepper on a small plate. Remove salmon from marinade and pat top side down cracked pepper. Place fillets on foil. Bake on top rack of the oven approximately 7 minutes. (Syrup may cause fish to smoke when cooking.) Do not overcook.

Courtesy of Food & Wine from France.

Citrus tapenade

1 cup black Calamata olives

1 medium-sized orange, zested (use only zest)

1/2 lemon, zested (use only zest)

1/2 clove garlic, minced

1/2 tsp. red pepper flakes

1/2 tsp. fennel or anise seeds

1/2 tsp. freshly ground black pepper

3/4 cup fresh Italian parsley, stems discarded before measuring

1 Tbsp. fresh rosemary, stems discarded before measuring

1 Tbsp. olive oil

1/2 thin sourdough baguette, crackers or bagel chips

Dump all of the ingredients (except the bread) into a food processor and puree. Cut baguette into thin slices and toast in a toaster or in the oven. Serve tapenade along side toasted crisps.

Courtesy of Food & Wine from France.

Chipotle dry rub shrimp with cilantro dipping sauce

1 pound 12/15 count shrimp

1 Tbsp. oregano

1/2 Tbsp. thyme

1/2 tsp. lemon pepper

1/3 tsp. ground chipotle pepper (may be replaced with cayenne pepper)

1/2 tsp. salt

1/2 tsp. freshly ground pepper

1 cup fresh cilantro leaves, stems discarded before measuring

2 Tbsp. freshly squeezed lime juice

1/2 cup sour cream

Shell, clean, and de-vein shrimp. Leave tails on. Pat dry with a paper towel. In a small bowl, mix oregano, thyme, lemon pepper, chipotle pepper, salt and black pepper. Toss shrimp thoroughly with spices. Blend cilantro and lime juice in a food processor or blender until cilantro is liquefied. Pour into a small bowl and stir in sour cream. Reserve. Heat a dry, well-seasoned iron skillet or non-stick pan over high heat. When pan is hot, place shrimp in pan so that each one is side down. Cook approximately one minute and turn over for another minute or until shrimp are no longer translucent. Repeat as necessary to cook all shrimp. Serve warm, or at room temperature with cilantro dipping sauce.