Stuffed Tomatoes

Earl was looking for any easy appetizer to compliment his duck on the weekend. I haven't yet caught any specifics on how the duck is to be prepared but this appy is an easy one as was part of his request. Thought I'd post it in the mean time (pending more duck info) as I came across this pic last evening whilst doing some long overdue editing of my Christmas footage.

Stuff:cherry tomatoes, equal parts stilton and marscapone, mini shrimp (all as needed)

It: Slice the tops off the tomatoes. I used a baby spoon to scoop out the seeds (great tool...even if you don't happen to have a baby!) without disturbing the natural 'wall'. Blend the 2 cheeses together. Pipe* the mixture into one side of the tomato and place a shrimp on the other side. Done.

*I bought a cake piper with an assortment of tips at my local dollar store. Works like a dream...for a buck!

Stuffed Sole

Sole is perfect for stuffing. It's flexibility makes it easy to wrap and it's mild flavour allows for a myriad of stuffing options. My version is light and fresh, but more importantly it's easy.

8 large, boneless and skinless sole fillets
8 toothpicks

stuff it:
1 can pineapple tidbits, drained (juice reserved)
1/2 cup shredded carrot
1tsp fresh, grated ginger
2 cloves minced garlic
1/4 cup fresh, chopped cilantro
1/4 cup slant cut, green onions
pinch of salt

• mix ingredients in a bowl
• with a spoon, fill the centre of each fillet
• fold each end to the centre and fix with a toothpick
• bake for 15-20 minutes in a 375F oven, or until the fish is white
  

drizzle it:
1 cup Balkan style yogurt (6%)
reserved pineapple juice
16 tagliatelle nests, cooked in salted chicken stock (or broth) and 3 tbsp olive oil
1/2 cup honey roasted peanuts, chopped
nutmeg

• once cooked, remove the toothpicks and place each fillet on top of 2 nests in the centre of a plate
  
• drizzle each fillet with the mix of yogurt and juice
• garnish with peanuts and a pinch of nutmeg

You're welcome ;o)