Appetizers & Snacks

Duck Carnitas Nacho Bites with Blue Cheese and Blackberry Ale Sauce

Duck Carnitas Nacho Bites with Blue Cheese and Blackberry Ale Sauce  |  Lemon & Mocha

I’m so excited to share this recipe! Matt and I have been to San Diego together twice now and both times we went to different Ballast Point breweries. Matt is a big fan of their beers and, as we discovered on our first visit, they also serve awesome food. The first time we ordered their duck confit nachos: fresh tortilla chips piled high with crispy duck, a creamy blue cheese sauce, pickled red onions and a tangy sour ale blackberry sauce.

Duck Carnitas Nacho Bites with Blue Cheese and Blackberry Ale Sauce  |  Lemon & Mocha

The combination had us dreaming about this appetizer until we were back in San Diego two years later and could order it again. I decided this summer I needed to at least attempt to re-create this dish so we wouldn’t have to wait until our next San Diego trip to eat it again.

Duck Carnitas Nacho Bites with Blue Cheese and Blackberry Ale Sauce  |  Lemon & Mocha

I loved how my Elote Wonton Bites turned out so instead of a full plate of nachos we have Duck Carnitas Nacho Bites with Blue Cheese and Blackberry Ale Sauce. These little wonton cups have a lot of components, but a bite of everything all together is pure magic. It helps that you can make the duck carnitas, wonton cups, blackberry ale sauce and pickled red onions ahead of time.

Duck Carnitas Nacho Bites with Blue Cheese and Blackberry Ale Sauce  |  Lemon & Mocha

I was most concerned about making the duck because I have never cooked or even bought duck before except at a restaurant. The larger Whole Foods near me stocks duck legs so I placed those in my dutch oven along with orange juice, orange wedges and some seasonings. The duck legs came out so crispy and juicy! Considering how simple it was to just put everything in the pot and let it cook I will definitely be cooking duck again for Matt and I! Who knew it was so easy to get such restaurant-worthy results?

Duck Carnitas Nacho Bites with Blue Cheese and Blackberry Ale Sauce  |  Lemon & Mocha

Since we want the tender duck to be crispy for these nacho bites, I turned them into duck carnitas by shredding the duck meat and searing it on the stove-top for twenty minutes. Delicious! I love that we can eat this dish now whenever we feel that craving hit to hold us over until we can get back to San Diego again!

Duck Carnitas Nacho Bites with Blue Cheese and Blackberry Ale Sauce  |  Lemon & Mocha

Duck Carnitas Nacho Bites with Blue Cheese and Blackberry Ale Sauce
 
Yield: 24 wonton bites
Ingredients
for the duck carnitas
  • 1 pound fresh duck legs, about 2 legs
  • 1 orange
  • 1 teaspoon salt
  • 1 teaspoon paprika
  • ½ teaspoon ground cumin
  • Pinch of cinnamon
for the pickled red onions
  • ½ cup water
  • ¼ cup apple cider vinegar
  • 1½ teaspoons sugar
  • 1 teaspoon salt
  • ½ red onion, thinly sliced
for the blue cheese sauce
  • ¼ cup heavy cream
  • ⅓ cup blue cheese crumbles
for the blackberry reduction
  • 4 ounces fresh blackberries
  • ⅓ cup sour ale
  • 1 tablespoon sugar
for the wonton cups
  • 24 wonton wrappers
  • ⅔ cup blue cheese crumbles
Directions
for the duck carnitas
  1. Preheat the oven to 350 degrees F.
  2. Place the duck legs, skin side up, in a Dutch oven or other heavy oven safe pot with a lid. Add juice of the whole orange and the seasonings to the pot. Stir to combine then cut up the spent orange into wedges and toss in as well. Put on the lid and cook 1½ hours. Remove from the oven. Once it’s cool enough to handle, shred the meat and skin, discarding the bones, any excess fat and orange wedges. I also discarded some of the skin. Heat the Dutch oven over medium-high heat and cook until the shredded duck is crispy, about 20 minutes, stirring often and being sure to scrape the bottom of the pot.
for the pickled red onions
  1. Combine the water, apple cider vinegar, sugar and salt in a small saucepan over medium heat. Stir until the sugar dissolves then remove from the heat.
  2. Place the sliced red onions in a bowl then pour the vinegar mixture over top. Let sit at room temperature for 1 hour
for the blue cheese sauce
  1. Gently heat the cream in a nonstick skillet over medium-low heat. Once the cream starts to bubble, add the blue cheese crumbles. Stir and whisk while the blue cheese melts until the sauce is smooth. Remove from the heat.
for the blackberry reduction
  1. Heat the blackberries, ⅓ cup of the beer and the sugar in a medium saucepan over medium-high heat. Let cook for 10 minutes while the blackberries reduce. Remove from the heat and let cool. Once cool, either use a fine mesh strainer to strain out the seeds or puree in a high speed blender.
for the wonton cups
  1. Preheat the oven to 350 degrees F.
  2. Spray a mini muffin pan then place the wrappers into the cavities so they create little wonton bowls. Lightly spray the wonton wrappers in the pan then bake for 5-7 minutes. Set aside.
  3. After the wontons have baked on their own, spoon the duck into the wontons in the mini muffin pan, evenly dividing between them. Top with the blue cheese crumbles. Bake for 6-8 more minutes. Top with the pickled red onions, a drizzle of blue cheese sauce and a generous drizzle of blackberry reduction then serve hot.
Notes
Duck can be stored in an airtight container in the fridge for a couple days. No need to reheat the duck before baking in the wonton cups.
Pickled red onions can be made and kept in an airtight container in the fridge for 2 weeks. Drain the onions before using.
Blackberry reduction can be stored in an airtight container in the fridge for a week. Reheat gently on the stove-top or in the microwave at half power.

 

Crispy Baked Coconut Shrimp Topped with Peanut Sauce and Pineapple

Crispy Baked Coconut Shrimp Topped with Peanut Sauce and Pineapple  |  Lemon & Mocha

I have another restaurant inspired dish for you! I say inspired because it is actually quite different from the original. This time it’s from a New England classic – Legal Sea Foods. There’s a few restaurants Matt and I have been to over and over and Legal Sea Foods is definitely in that category. It helps that there’s a lot of them here in Massachusetts and that we’ve always seemed to have one near us, whether it was the one in Chestnut Hill while we were still at Boston College or the one in Harvard Square that we could walk to when we lived in Cambridge.

Crispy Baked Coconut Shrimp Topped with Peanut Sauce and Pineapple  |  Lemon & Mocha

It was at their Harvard Square location that we first tried their Thai style fried calamari. It is described on the menu simply as “Thai style – pineapple and peanuts,” and when it came out we could smell the rich peanut sauce.

Crispy Baked Coconut Shrimp Topped with Peanut Sauce and Pineapple  |  Lemon & Mocha

The crispy fried calamari was smothered in an addictive peanut sauce, scallions, chopped peanuts and pineapple chunks. We were hooked! They are actually pretty spicy and normally I cannot do spice, but I will happily suffer through every time just for some of these saucy, crispy calamari bites!

Crispy Baked Coconut Shrimp Topped with Peanut Sauce and Pineapple  |  Lemon & Mocha

Now if you’re wondering why I’m talking about calamari when this is clearly a shrimp recipe that is a big part of why I’m using the word “inspired.” This Crispy Baked Coconut Shrimp with Peanut Sauce and Pineapple can be served as a party appetizer or as a main course alongside some rice and salad.

Crispy Baked Coconut Shrimp Topped with Peanut Sauce and Pineapple  |  Lemon & Mocha

The panko breadcrumbs, which are already crunchy, get pre-baked to ensure they create the crispiest coating for the shrimp. The shredded coconut is another departure from the original, but I love the flavor combination along with the peanut sauce and pineapple. A little savory, a little sweet and a whole lot of deliciousness. I hope you enjoy these Crispy Baked Coconut Shrimp with Peanut Sauce and Pineapple!

Crispy Baked Coconut Shrimp Topped with Peanut Sauce and Pineapple  |  Lemon & Mocha

Crispy Baked Coconut Shrimp Topped with Peanut Sauce and Pineapple
 
Yield: 4 servings
Ingredients
for the shrimp
  • 1 cup panko breadcrumbs
  • ½ cup unsweetened shredded coconut (see note)
  • ½ teaspoon salt
  • ½ cup flour
  • 2 eggs, beaten
  • 1 pound shrimp, peeled, deveined and tails removed
  • ¼ cup chopped peanuts
  • ¼ cup sliced scallions
  • ¼ cup chopped fresh pineapple
  • Salt and pepper
for the peanut sauce
  • ¼ cup creamy peanut butter (don’t use natural peanut butter)
  • 2 tablespoons low sodium soy sauce
  • 1-2 tablespoons light coconut milk or water (depending on how thick you want your sauce)
  • 1 tablespoon maple syrup
  • 1 tablespoon lime juice
  • ¼ teaspoon ground ginger
  • ⅛ teaspoon red pepper flakes
Directions
for the shrimp
  1. Preheat oven to 350 degrees F. Place the panko and coconut on a baking sheet then bake until golden, about 4 minutes. Remove from the oven and toss with ½ teaspoon salt.
  2. Preheat oven to 425 degrees F. Place a wire cooling rack on top of baking sheet then spray with nonstick cooking spray. Set up a breading station for the shrimp with three shallow bowls. Place the flour tossed with salt and pepper in the first one. Add the beaten eggs to the second one and the panko mixture to the third.
  3. Bread the shrimp. Coat with the flour, shaking off excess, then dip in the egg, letting excess drip off. Coat completely in the panko mixture then place on the prepared wire rack. Repeat until all the shrimp are breaded then bake for 8-10 minutes. Serve immediately along with the peanut sauce, chopped peanuts, scallions and pineapple.
for the peanut sauce
  1. Whisk everything together until combined.
Notes
If you don’t want to use coconut, just omit it and add an additional ½ cup of panko.

Baked shrimp recipe from Pinch and Swirl.

Grilled Avocado Stuffed with Mango Salsa

Grilled Avocado Stuffed with Mango Salsa  |  Lemon & Mocha

I never thought a warm avocado sounded appetizing, much less crave-worthy. Then a few years ago I got fish tacos at Border Cafe, which came served alongside a grilled avocado stuffed with mango salsa, and I was a complete convert. As in, every time we’ve gone to Border Cafe since, which is often, I get the same dish just so I can have the grilled avocado with mango salsa. Okay, okay, the fish tacos are really awesome as well, but the grilled avocado is the real draw.

Grilled Avocado Stuffed with Mango Salsa  |  Lemon & Mocha

After years of having it at the restaurant I realized I needed to try making it at home. I mean, it’s literally just half an avocado that has been grilled and topped with citrus-packed mango salsa. I say “just” as though it isn’t the most magical combination you never knew you needed in your life until that first bite – which it is! My version doesn’t taste exactly like the original, especially since we all know I’m not a fan of spicy foods, but the essence of it is the same.

Grilled Avocado Stuffed with Mango Salsa  |  Lemon & Mocha

I wanted a bit of crunch in the salsa since mango and avocado are both creamy so I added jicama. Even though jicama looks kind of like a potato, it’s crispy, juicy and a little sweet like an apple. It added the perfect textural element to the salsa. I also added classic Mexican flavors like lime juice, lime zest, cilantro and jalapeño.

Grilled Avocado Stuffed with Mango Salsa  |  Lemon & Mocha

The punchy and sweet salsa spooned up with a big bite of the warm, grilled avocado is all you need in a summer meal. I’m not sure exactly what is so good about a grilled avocado, but the top gets a little charred while the inside stays creamy as always. Make sure you are using fully ripe avocados for this dish; no hard avocados allowed!

Grilled Avocado Stuffed with Mango Salsa  |  Lemon & Mocha

These Grilled Avocados Stuffed with Mango Salsa could be served with all sorts of dishes, particularly any type of grilled fish, tacos or grilled steak, pork or chicken. I know I basically just named all the proteins, but avocado and mango go with so many of them! I served them with something a little unique, which I will be sharing with you all next week. Enjoy and have a great weekend!

Grilled Avocado Stuffed with Mango Salsa  |  Lemon & Mocha

Grilled Avocado Stuffed with Mango Salsa
 
Yield: 4 stuffed avocado halves
Ingredients
  • 1 finely diced ripe mango, about 1¼ cup
  • ⅓ cup peeled and diced jicama
  • ¼ cup minced red onion
  • ¼ cup cilantro, chopped (use parsley if you don’t like cilantro)
  • ½ jalapeño, seeds removed and finely chopped (leave seeds if you like spicy food)
  • 2 tablespoons lime juice
  • Zest from ½ lime
  • ¼ teaspoon salt
  • 2 avocados, halved and pits removed
  • Olive oil, for drizzling
Directions
  1. In a medium mixing bowl, combine the mango, jicama, red onion, cilantro, jalapeño, lime juice, lime zest and salt. Keep in the fridge until ready to serve.
  2. Heat grill or grill pan to medium-high heat. Lightly brush the flesh of the avocado halves with olive oil then grill, flesh side down, for 3-5 minutes. Remove from the heat and immediately fill with the mango salsa and serve.

 

Tomatillo Guacamole

Tomatillo Guacamole  |  Lemon & Mocha

Tomatillo Guacamole is about to become your latest summer obsession. This is a recipe I pulled from my Food Network Magazine binder archives and next to the recipe they wrote, “I always make a double batch because we go through this so quickly!” They are not kidding around, this Tomatillo Guacamole is addictive.

Tomatillo Guacamole  |  Lemon & Mocha

Right after I made it I could barely stop shoving it in my face long enough to get the photos. I also completely admit to rushing this photo set just so I could get back to the shoving-my-face action.

Tomatillo Guacamole  |  Lemon & Mocha

I determined that I am in love with the flavor of tomatillos because I couldn’t get enough of this dip in the same way I pine for a roasted tomatillo salsa I made for Matt’s birthday a couple years ago. Tomatillos may look like little green tomatoes wrapped in husks, but they are fruity, tart and loaded with fragrant flavor.

Tomatillo Guacamole  |  Lemon & Mocha

Like most guacamole recipes there is no cooking involved so you can have this in a bowl with chips on standby in under ten minutes. Tomatillos, avocado, onion, cilantro, lime juice, garlic, jalapeño, ground cumin and salt get pulsed together in a blender or food processor. If you are like me and not a fan of spice then remove the seeds and pith from the jalapeño. By removing the seeds and pith you get all the flavor with the heat. If you like spicy food just chuck it all in.

Tomatillo Guacamole  |  Lemon & Mocha

Even though the recipe is called a guacamole, to me the texture and taste is a cross between a guacamole and a salsa. If you prefer it thicker and chunkier like a guacamole then mash in another avocado at the end. You could always make it as is with an additional avocado or two at your disposal in case you decide you want that thicker guacamole consistency. I personally love the salsa-guacamole crossover because it is just the right balance of flavors while still being thick enough to scoop onto your tortilla chip of choice. Enjoy, friends!

Tomatillo Guacamole  |  Lemon & Mocha

Tomatillo Guacamole
 
Yield: 4-6 servings
Ingredients
  • 4 tomatillos, husked, rinsed and coarsely chopped
  • ¾ cup fresh cilantro
  • 2 ripe avocados, halved, pitted and peeled
  • ½ onion, coarsely chopped
  • ½ jalapeño pepper, see note
  • 2 cloves garlic, peeled and halved
  • Juice of 1 lime
  • 1 teaspoon ground cumin
  • 1 teaspoon salt
Directions
  1. Combine all the ingredients in a blender or food processor. Serve in a bowl with chips and veggies.
Notes
If you don’t want it spicy, remove the seeds and pith. If you want it spicy, leave the seeds.

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Strawberry Caprese Bites with Basil Vinaigrette

Strawberry Caprese Bites with Basil Vinaigrette  |  Lemon & Mocha

I know, another appetizer bite! I told you I’m all about them so here we are with another one that’s just right for both caprese and strawberry season. There’s nothing like a classic caprese salad with ripe tomatoes, fresh mozzarella, basil, a drizzle of olive oil and some salt.

Strawberry Caprese Bites with Basil Vinaigrette  |  Lemon & Mocha

Sometimes, though, I like switching it up and one of my favorite ways is by adding fruit. The sweetness of fruit pairs so well with the saltiness of the cheese and the acidity of the tomatoes. Last summer I posted my Melon Prosciutto Mozzarella Skewers and the Watermelon Caprese Salad. These bites are simple recipes like those except we have mozzarella, cherry tomatoes and strawberries.

Strawberry Caprese Bites with Basil Vinaigrette  |  Lemon & Mocha

This was my first time having strawberries as part of a caprese salad. Unlike the cantaloupe and the watermelon, which I’ve had before at restaurants, I’ve never ordered a caprese salad with strawberries, although I’m sure there’s some places out there with it on their menus. I wasn’t sure how the flavors would all work together, but I was hooked after one bite. In fact, Matt and I downed this whole platter in about ten minutes immediately after I took these photos.

Strawberry Caprese Bites with Basil Vinaigrette  |  Lemon & Mocha

The sweetness of the ripe strawberries was exactly what I wanted with the mozzarella and tomato. What really ties it all together is the fresh and bright basil vinaigrette. I love basil in dishes, but sometimes I find myself wishing I could have the flavor of basil without all the big hunks of basil leaves. This easy vinaigrette can be whipped together in your blender or food processor and is concentrated with so much delicious basil flavor.

Strawberry Caprese Bites with Basil Vinaigrette  |  Lemon & Mocha

You will have leftover vinaigrette, unless you make more Strawberry Caprese Skewers, which is perfect for drizzling over chicken or topping salads. Or you could be like Matt and just dip some toasty bread in it – yum! Enjoy!

Strawberry Caprese Bites with Basil Vinaigrette  |  Lemon & Mocha

Strawberry Caprese Bites with Basil Vinaigrette
 
Yield: 24 bites
Ingredients
  • 12 strawberries, hulled and halved
  • 24 bocconcini mozzarella balls
  • 24 grape or small cherry tomatoes
  • ¼ cup olive oil
  • 2 tablespoons red wine vinegar
  • 3 cups fresh basil leaves
  • ½ small shallot
  • 1 clove garlic
  • ¼ teaspoon salt
  • 24 toothpicks
Directions
  1. Make the caprese bites by first skewering a strawberry halve, a mozzarella ball then a tomato with a toothpick. Repeat for the remaining caprese bites.
  2. In a high-speed blender, add the olive oil, red wine vinegar, basil leaves, shallot, garlic and salt. Blend until smooth. Drizzle over the caprese bites.