Snackin’ with Sarah Sellers: Olive Shooters in Vodka Sauce with Rosemary Flatbread

This week it’s Billy Joel week on American Idol and I’m making some inspired recipes for Yahoo! Music Lyndsey Parker and her Reality Rocks blog. Last night i was in a “New York State of Mind” when I made sausage rolls inspired by street vendors and the brisk lifestyle of the city.

For tonight’s results’ show I’m taking a cue  from the “Piano Man” with my piano bar inspired appetizer. Bare with me here….when I think of dueling pianos I want a martini, so I’ve combined the two most important ingredients in tonight’s snack, olives and vodka.

I didn’t see all of the performances last night but I will say…thank you Colton for getting back to what you do best. I was talking with Lyndsey last week on The Day After about how I wanted to see Colton back on the piano, lights dimmed, doing his thing. I have no doubt he’ll be making it to the top 9.

Check out tonight’s feature on Reality Rocks HERE!

Ingredients

  • 1 24oz jar marinara sauce
  • 1/2 cup vodka
  • 1/2 cup cream
  • 1/2 cup shredded parmesan cheese
  • 1/2 pound green olives
  • 2oz reduced fat feta cheese, cubed
  • 2 tbsp red bell pepper, large dice
  • 1 large piece of Naan
  • extra virgin olive oil for brushing
  • 1/4 tsp crushed red pepper
  • 1/4 tsp sea salt (or kosher salt)
  • 1 sprig of rosemary

Preheat oven to 400.

Make the sauce

Combine the marinara and vodka in a large dutch oven.

Simmer for 20 minutes until slightly reduced. Add the cream.

Stir in the parmesan and cook until heated through and the cheese is melted.

While the sauce is simmering prepare the bell pepper and cheese.

Using a small skewer or toothpicks layer with an olive first, followed by the bell pepper, cheese, and another olive.

Pour the sauce into tall shot glasses halfway through, and finish off with the mini olive skewers.

Make the Naan

To prepare the bread brush the Naan with the olive oil and sprinkle with the salt and pepper. Using kitchen shears cut the rosemary evenly on top. Bake until lightly browned. Use the bread to sop up any extra sauce!

The sauce makes enough for a large party or you can pour it over some penne pasta for an easy dinner (I’m eating it now for lunch…yummo).

Bon Appetit!

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