In honor of Camelot's King Arthur and his Knights of the Round Table, today's post on nighttime nibbles to enjoy around YOUR round table comes from award-winning food journalist Patrick Evans-Hylton.
One of the endearing aspects of Camelot is King Arthur’s Round Table.
Peter Kendall Clark as Arthur with the Knights of the Round Table. Photo by David A. Beloff
Here the king and the greatest knights of the land sit and enjoy each other’s company through conversation and comestibles, each with equal placement since there is no seat at the table’s head.
Who can’t imagine the scene of, to borrow some Old English phrases, mirth and merriment.
It’s not unlike what we do today with our family and friends when we gather, although it’s doubtful there are many folks dining from gold plates and drinking from jewel-encrusted chalices.
But it’s really about the company, as King Arthur found out in his land of enduring harmony and hospitality.
Here we offer three ideas for some nighttime nibbles perfect for nights at your round table. Host a few folks over for a midnight soiree, perhaps following a performance of the Virginia Opera, or just because.
The heat of the jalapeño, the coolness of lime, and the pop! of tequila come together nicely in this adults-only treat. It’s a great snack for munching with a pitcher of margaritas close at hand—sophisticated, unique, quick, and easy. This recipe comes from my book, Popcorn (Sasquatch Books, 2008.)
Ingredients
4 quarts freshly popped corn
1/3 cup butter, melted
2 teaspoons freshly squeezed lime juice
1⁄2 teaspoon lime zest
1 teaspoon tequila
1⁄2 small jalapeño, seeds and membrane removed, minced
1⁄2 teaspoon freshly ground black pepper
1-1⁄2 teaspoons salt
1 teaspoon red pepper flakes
1 teaspoon ground cumin
Method
Preheat the oven to 300F. Line a baking sheet with foil or a silicone baking sheet and set aside.
Put the popcorn in a large, clean paper bag or a washable muslin bag. In a medium-size bowl, whisk together the butter, lime juice and zest, and tequila. Add the jalapeño. In a small bowl, combine the black pepper, salt, red pepper, and cumin.
Drizzle the butter mixture over the popcorn, fold over the top of the bag, and shake until the popcorn is coated and moist. Sprinkle the pepper mixture over the popcorn, fold over the top of the bag, and shake a few times to coat.
Spread the popcorn evenly over the baking sheet and bake until the popcorn is dry, 5 to 7 minutes.
Makes 4 quarts
The wonderful flavor of figs pairs beautifully with rich, creamy, piquant goat cheese and salty, earthy country ham in this quesadilla, which is accented with fresh sage and black pepper. Enjoy with a dollop of fig jam or fruit salsa.
Note – when not in season, you can use a chunky fig jam as a substitute for fresh figs; you would also eliminate the brown sugar in the ingredients, as well as the first step in the method. Dollop a generous tablespoon of fig jam on each tortilla atop the goat cheese and proceed with adding the ham, seasonings, and finishing the recipe.
This recipe comes from my book, Dishing Up Virginia (Storey, 2013.)
Ingredients
6 fresh figs, cut into quarters
2 tablespoons light brown sugar, packed
4 (8-inch) whole wheat flour tortillas
5 ounces fresh goat cheese, at room temperature
4 thin slices country ham, julienned
2 fresh sage leaves, julienned
1/2 teaspoon freshly ground black pepper
Method
Preheat the broiler. Arrange figs cut side up on a shallow baking pan and sprinkle evenly with brown sugar. Broil 2 or 3 inches from the heat until sugar is melted and figs begin to turn golden-brown, 2 to 4 minutes. Remove from oven and set aside.
Spread goat cheese evenly on each tortilla. Divide figs, ham, and sage and place on half of each tortilla. Sprinkle each tortilla evenly with pepper. Fold tortilla half over to sandwich ingredients.
Heat a large skillet or griddle over medium-high heat. Cook the tortillas two at a time until the cheese begins to soften and the tortillas begin to crisp and turn golden brown in places, 1 to 2 minutes. Turn and cook for an additional 1 to 2 minutes.
Remove tortillas and cut each into four wedges.
4 servings
Fresh and flavorful, our Spicy Tuna Poke comes together quickly and easily and is a dish that really wows both in flavor and presentation. The rich, cleanness of the tuna pairs beautifully with the spices it is seasoned with, as well as the crunchy bitterness of the endive.
This recipe is also great, because you can make/marinade the tuna before heading out for the evening; it will be ready when the party starts. The macadamia nuts can also be toasted in advance.
So what is sushi-grade tuna? It’s the freshest tuna available – very important since you will be eating it raw. Ask the fishmonger at your grocery store or green market and they can provide you with it.
Note: According to the Virginia Aquarium & Marine Science Center’s Sensible Seafood guidelines, bigeye and yellowfin tuna are on the good alternatives list.
This recipe comes from my book, Dishing Up Virginia (Storey, 2013.)
Ingredients
1/2 cup soy sauce
2 tablespoons sesame oil
2 tablespoons extra-virgin olive oil
3/4 cup fine chopped scallions, both white and green parts
1/4 cup finely chopped sweet onion, such as Vidalia
1-1/2 teaspoons red pepper flakes
2 pounds fresh tuna steak, cut into 1/4-inch cubes
1 cup arugula
8-12 endive leaves
2 tablespoons toasted, finely chopped macadamia nuts
1 tablespoon white and black sesame seeds
Coarse sea salt
Method
Whisk the soy sauce, sesame oil, and olive oil together in a medium non-reactive bowl. Stir in the scallions, sweet onion, and pepper flakes. Add the tuna and toss to coat. Cover, and refrigerate at least two hours.
Pile the arugula onto a service plate and arrange the endive leaves on top. Spoon the tuna into each endive leaf, dividing it equally among the leaves. Garnish with the macadamia nuts, sesame seeds, and sea salt. Drizzle a bit of the remaining marinade over the tuna and greens and serve immediately.
4-6 servings
PATRICK EVANS-HYLTON is an award-winning food journalist based in Hampton Roads. Trained as a chef at Johnson & Wales University, Evans-Hylton has covered food and foodways through print, radio, and television since 1995. He is author of two food history books, two cookbooks, and the upcoming “Dishing Up Virginia” to be released in early 2013. Find more of his adventures in food at www.PatrickEvansHylton.com.
