Fish Nachos!

The fish taco is an awesome invention—fresh, healthful, and incredibly tasty. So why not take this idea and turn it into an party appetizer everyone can share? Last weekend, I concocted a colossal platter of salmon-studded nachos that were quite a hit. Precede this dinner-size appetizer with some steamy hot red wine and some fruit and cheese bites, and a super-fun night is a sure bet.

Grape-Gruyere Bites

A sweet grape, savory proscuitto, and a salty, delicious chunk of gruyere cheese—in one magnificent bite! Need I say more? 

1. Cut about 2 or 3 ounces gruyere cheese into 1/2 inch chunks. Wash about 1/2 pound of red seedless grapes. Tear about 3 or 4 ounces proscuitto into bite-size bits.

2. On a toothpick, thread a grape, then one small torn piece of proscuitto (slightly crinkled or folded), then a chunk of gruyere. Repeat until you run out of any or all of the ingredients; chill. 

3. About 30 minutes before serving, remove the platter from the refrigerator to allow to come to room temperature.

Hot Red Wine: Annie-Style

We drink this a lot in the fall and winter. It's a super way to beat the cold. I recommend using a slow-cooker to keep the wine hot but not boiling.

1. In a large saucepan or Dutch oven, heat 3 cups water, 1 orange (sliced), one stick cinnamon, 3 allspice, 5 cloves, 1 vanilla bean (split), 3/4 cup honey or 1 cup sugar, and 1 star anise. Bring to a boil and simmer for about 15 minutes.

2. Add about 8 cups cheap burgundy wine (I use boxed wine. It's the most economical and really works great). Slowly bring to just below a simmer. Add about 2 cups of brandy. Keep hot, but DO NOT BOIL. (This is when a slow-cooker really comes in handy.)

Salmon Nachos

If you are looking for a lighter appetizer, omit the beans—although they are quite tasty!

1. Prepare fresh salsa: In a small bowl, combine 2 tomatoes (chopped), 1/2 of a red onion (chopped), 3 tablespoons chopped fresh cilantro or parsley, the juice of one lime, 1 jalapeno (minced), 1 teaspoon salt, and 1 teaspoon black pepper. Set aside. 

2. Preheat broiler. Rub one 1-pound fillet of wild-caught salmon with: 1/2 teaspoon cumin, 1 teaspoon black pepper, 1 teaspoon sea salt, 1/2 teaspoon cayenne pepper, 1/2 teaspoon ground ancho chile or aleppo chile, and 1/2 teaspoon garlic powder. Place on a baking sheet and broil about 10 minutes, or until cooked through. (This will depend on the thickness of your fish.) Cover with foil and let cool.

3. Prepare beans: In a small saucepan, add 1 tablespoon olive oil and 2 ounces finely chopped pancetta or bacon. Cook until just golden. Add 1/2 of a red onion (chopped), 2 cloves garlic (minced), a spicy chile pepper (chopped), 1 teaspoon ground ancho chile, 1 teaspoon sea salt, 1 teaspoon black pepper, 1/2 teaspoon cumin, and 1/2 teaspoon oregano. Cook until onions are translucent. Add one 15-ounce can of cannelini beans, one 15-ounce can of black beans, and 1/2 cup chicken broth or water. Bring to a simmer; cover. Cook about 15 minutes. Remove from heat and let cool.

4. Prepare about 2 or 3 cups of coarsely shredded green cabbage by thinly slicing it. Place in a bowl and cover with cold water and about 1/2 teaspoon kosher salt. Let stand about 30 minutes; drain.

5. Before assembling and serving, preheat oven to 375 F. Chop one avocado and add it to the salsa. On a large platter, layer lots of tortilla chips with about 1 pound sliced chihuahua or other Mexican melting cheese, the beans, and the salmon (broken into chunks). Bake for about 20 minutes or until cheese is melted. Top with shredded cabbage and salsa. Garnish with additional cilantro and parsley, if desired.