Perfect Party Dishes from The Happy Olive - FOX10 News | WALA

Perfect Party Dishes from The Happy Olive

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Asparagus Wrapped in Phyllo with "The Truffleist Honey"

INGREDIENTS:

8 -9 asparagus spears, depending on size
0.5 (16 ounce) packages frozen phyllo pastry sheets, thawed
1/4 cup butter, melted
1/4 cup finely grated Parmesan cheese
"The Truffleist Honey", as desired

STEPS:

Preheat oven to 375 degrees F.

Snap off the tough ends of the asparagus.

Unwrap the phyllo and cut the stack in half lengthwise. Reserve 1 stack for later
use. Cover the phyllo with a damp towel to keep it from drying out.

Take 1 sheet of phyllo and brush lightly with some melted butter. Sprinkle with
some Parmesan.

Place 2 to 3 asparagus spears on the short end of the sheet. Roll up, jelly-roll
style.

Place each piece, seam side down, on a baking sheet. Brush with more melted
butter and sprinkle with more Parmesan. Repeat until all the asparagus spears
are used.

Place baking sheet in oven and bake for 15 to 18 minutes, or until golden brown
and crispy.

Drizzle with truffle honey and serve immediately.

Sweet Potato & Conecuh Skewers with Rosemary & Raspberry Wasabi Mustard

INGREDIENTS:

3/4 pound sweet potatoes (about 2 small), cut into 1-inch pieces
3 tablespoons olive oil, divided
1 teaspoon minced fresh rosemary
3/4 teaspoon paprika, divided
1 Package Conecuh cut into 1 inch pieces
1/4 teaspoon salt
1/8 teaspoon pepper

STEPS:

Preheat oven to 450°. Place sweet potatoes in a greased 15x10x1-in. baking
pan. Mix 1 tablespoons oil, rosemary and 1/2 teaspoon paprika; drizzle over
potatoes. Toss to coat. Roast 25-35 minutes or just until just tender, stirring
occasionally.

On six metal or soaked wooden skewers, alternately thread Conecuh and
sweet potatoes; sprinkle with salt and pepper. Grill, covered, over medium heat
5-7 minutes or until sausage is warmed through, turning once.

Honey Dijon Pork Wings & Candied Jalapenos

INGREDIENTS:

For the Candied Jalapeños:

1 (12oz) jar pickled jalapeños, drained and rinsed (rinsing is optional)
Granulated sugar
Water

STEPS:

In a medium saucepan, add the jalapeños. Using the jar the jalapeños came in fill
with water twice and add water to jalapeños.

Fill the glass jar again with granulated sugar; add to the jalapeño/water mixture.
Then add a small amount of water back to the jar, tighten lid, shake removing any
sugar and add to mixture.

Turn the range on to medium heat and simmer for 55 minutes. Using a fork, pull
out the peppers and return them to the jar. Reduce the remaining liquid over
medium heat for another 12 minutes, pour over the peppers and cool uncovered.

Once cooled, replace the lid and store in the cooler until needed. If they begin to
crystalize, put in the microwave, stir.

Serve with cream cheese and crackers.

For the Pork Wings:

INGREDIENTS:

12 trimmed bone-in pork shanks
salt and pepper
3 cloves finely minced garlic
14z box of chicken stock
1 cup The Happy Olive Honey Dijon Balsamic Mustard

STEPS:

Preheat oven to 450°F.

Lay pork shanks out flat and rub both sides generously with salt and pepper and minced
garlic. Put a rack inside a shallow roasting pan to keep the ribs off the bottom of the
pan. Lay ribs across rack and fill pan with chicken broth under the ribs making sure the
ribs are not touching the broth.

Cover tightly with aluminum foil and bake for 30 minutes in the oven. Turn the
temperature down to 300°F and allow ribs to cook slowly for at least 4 to 6 hours until
the meat begins to fall off the bone.

Dip each wing in the honey mustard and place back on the rack, uncovered for another
10 minutes.

Garnish with candied jalapenos.

BUSINESS INFO:
The Happy Olive (locations):
Fairhope- 
314 De La Mare, Avenue
(251) 929-0711

Orange Beach- 
25741 Perdido Beach Boulevard #1
(251) 981-1557

www.happyolive4.com
Click here to follow on Facebook.

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