Surreal Gourmet Bites

Miminum fuss and maximum applause make up the philosophy behind Bob Blumer's
new cookbook, "Surreal Gourmet Bites: Showstoppers and Conversation Starters."

Blumer, host of the Food Network show, "The Surreal Gourmet," makes delicious small bites as The Saturday Early Show's Chef on a Shoestring this week.

He had only $40 to create a delicious, casual meal for four.

Rather than your traditional three courses, Blumer has several finger foods, perfect for this time of year when you don't want to cook a lot, but still want to have some yummy things, even if it's just for a group of four!

Blumer brings his whimiscal creations to home cooks in "Surreal Gourmet Bites," dishes that are easy to make, but will definitely be conversation starters at your next family meal or when friends stop by. These little bites are showstoppers.

Blumer says small bites is the current trend, not just at restaurants, but in home entertaining as well.

He advises that cooks pick recipes that suit their culinary abilities, comfort level, facilities, and resources. And he suggests selecting dishes that can be completed well in advance and pairing them with those that require last-minute attention.

RECIPES

Chorizo corn pups

1/2 cup flour
1/2 cup cornmeal
1/2 tablespoon sugar
1/2 tablespoon baking powder
1/2 teaspoon salt
1/2 teaspoon chili powder
1 egg
1/2 cup milk
2 tablespoons canola, or other vegetable oil
3-4 cups peanut oil, for frying
8 inches of chorizo (andouille sausage is a good second choice), ideally an inch in diameter
Assortments of mustard (e.g. Dijon, honey mustard, grainy country-style, ballpark)

In a large bowl, mix flour, cornmeal, sugar, baking powder, salt, and chili powder. In a medium-sized bowl, mix egg, milk, and canola oil. Slowly, pour liquid ingredients into the bowl of dry ingredients and whisk until the batter is smooth. It should be the thickness of pancake batter. Pour peanut oil into a small, tall pot until it is 3 inches deep. Heat oil until it reaches 350 ºF. Peel and discard chorizo casing and cut sausage into 1/2-inch slices. Place each chorizo slice on a 6-inch bamboo skewer, then dip in batter. Fry 6 puppies at a time for approximately 1 1/2 minutes, or until batter turns golden brown, rotating once during frying. Transfer puppies to a paper towel. Serve with an assortment of mustards, set out in small bowls.

Cocktail dates

12 large dried medjool dates
4-ounce chunk Italian parmigiano-reggiano cheese
6 slices of bacon, cut in half widthwise

Preheat oven to 350 ºF. Insert a bamboo skewer or a similar facsimile in the bottom of the date until the pointy tip rests on the bottom of the pit. Push the pit out of the stem side. Reserve dates. Using your sharpest knife, cut parmigiano-reggiano into 1/4-inch slices. Cut those slices into
1/4-x-1-inch pieces (the resulting 1-inch pieces should be approximately the same diameter as a pencil). Cut the tip of each piece at a 45-degree angle. Leading with the pointy end, stuff a stick of parmigiano-reggiano into the pit hole of each date. Wrap each date with a slice of bacon. Set dates on a baking sheet, seam-sides down, and skewer each one with a toothpick to hold bacon in place. Bake for approximately 20 minutes, or until bacon is crispy. Caution: these flavor bombs are like molten lava when they come out of the oven. Let cool for a few minutes before serving.

Cauliflower popcorn

1 head of cauliflower
4 tablespoons olive oil
1 tablespoon of salt (or, for a salt-free alternative, Mrs. Dash table blend)

Preheat oven to 425 º F. Cut out and discard cauliflower core and thick stems. Trim remaining cauliflower into florets the size of golf balls. In a large bowl, add cauliflower, olive oil, and salt. Toss thoroughly. Spread cauliflower on a baking sheet (lined with parchment paper, if available for easy cleanup). Roast for 1 hour, or until much of each floret has become golden brown. (that's the caramelization process converting the dormant natural sugars into sweetness. The browner the florets, the sweeter they will taste.) Turn 3 or 4 times during roasting. Use crumbled up aluminum foil or paper towels to create a false bottom in your popcorn container, fill it with cauliflower, and serve immediately.

S'more shooters

12 large marshmallows
1 cup half & half
8 ounces best-available-quality bittersweet chocolate, chopped into teeny-weeny bits
1 1/2 cups of milk
3/4 cup of amaretto
1/2 cup graham cracker crumbs

Toast marshmallows over a campfire or stovetop until golden brown. Let cool and reserve. In a small pot, bring half-and-half to a boil. In a medium bowl, add chocolate. Pour cream over chocolate and stir until chocolate has fully melted. Return chocolate ganache to the pot and whisk in milk. Over medium heat, bring to a simmer and stir in 1/2 cup of amaretto. Pour remaining amaretto into a small bowl so that it is 1/4 inch deep and place graham cracker crumbs on a small saucer 1/4 inch deep. To assemble, dip the rims of each shot glass in amaretto, then in the graham cracker crumbs. Fill glasses with hot chocolate and top each with a toasted marshmallow (make your life easier by transferring the hot chocolate first to a measuring cup with a spout).