Inspiration for Walter

Inspiration for Walter


Sharkbait Cocktail – Cullan’s Signature Drink

  • Citron Vodka
  • A splash of cranberry juice
  • Sprite

Serve in a chilled glass.


Artichoke Squares

  • 2 6-ounce jars marinated artichoke hearts
  • 1/4 Cup dried bread crumbs
  • 1 small yellow onion, minced
  • 2 Tablespoons chopped fresh parsley
  • 4 large eggs
  • 1/4 teaspoon salt
  • 1/4 teaspoon fresh ground black pepper
  • 1 8-ounce package shredded mozzarella cheese

Preheat oven to 325° F. Grease a 12” x 8” baking dish. Drain the liquid from 1 jar of artichoke hearts into a 1 quart pan. Drain liquid from the other jar and discard. In pan liquid, cook onion over medium heat until tender. Finely chop artichokes. Beat eggs together until blended then stir in the sautéed onions, artichoke hearts, cheese, bread crumbs, parsley, salt and pepper. Spread in prepared baking dish (can be covered and chilled at this point). Bake for 30-35 minutes or until set and lightly browned. Cool 15 minutes on wire rack. Serve warm or at room temperature.


Marinated Cheese


  • 1/2 Cup olive oil
  • 1/4 teaspoon dried basil
  • 1/2 Cup white wine vinegar
  • 1 teaspoon sugar
  • 3 Tablespoons chopped fresh parsley
  • 3 Tablespoons minced green onions
  • 1/2 teaspoon salt
  • 1/2 teaspoon freshly ground black pepper
  • 3 cloves, garlic, minced
  • 1 2-ounce jar diced pimento, drained
  • 1 8-ounce block (5 1/2 x 2 x 1-inch) sharp Cheddar cheese, chilled
  • 1 8-ounce package cream cheese, chilled

Combine marinade ingredients in a jar, cover tightly and shake vigorously. Set mixture aside.

Cut block of Cheddar cheese in half lengthwise. Cut crosswise into 1/4-inch thick slices. Set aside. Repeat procedure with cream cheese. Arrange cheese slices alternately in a shallow baking dish, standing slices on edge. Pour marinade over cheese slices. Cover and marinate in refrigerator at least 8 hours.

Transfer cheese slices to a serving platter in the same alternating fashion, reserving marinade. Spoon marinade over slices. Garnish with chopped fresh parsley, if desired. Serve with assorted crackers.  12-16 appetizer servings.

Source: Little Book of Holiday Appetizers, Oxmoor House, Inc., 1996



Benne Seed Pita Triangles with Hummus

  • 1 18-ounce package large pita bread rounds (use a thicker style pita bread to make sturdier chips)
  • 6 Tablespoons butter, melted
  • 1/2 teaspoon fresh ground pepper
  • 2 Tablespoons benne or sesame seeds
  • 1/4 teaspoon salt

Preheat oven to 375. Split each pita round horizontally into 2 rounds. Stack the rounds and cut into 6 wedges to make 72 triangles. Arrange on baking sheets.

Stir together butter and pepper. Brush mixture evenly over split sides of pita triangles. Sprinkle evenly with benne seeds and salt.

Bake for 10-13 minutes or until golden. May be made a day ahead. Store in plastic storage bags. Makes 12 servings.


Use store bought, your favorite recipe, or try this one.

  • One 15-ounce can chickpeas (garbanzo beans), drained & rinsed
  • 1/4 cup fresh lemon juice (about 1 large lemon)
  • 1/4 cup tahini (sesame seed paste found in larger grocery or specialty stores)
  • Half of a large garlic clove, minced
  • 2 Tablespoons olive oil, plus more for serving
  • 1/2 to 1 teaspoon kosher salt, depending on taste
  • 1/2 teaspoon ground cumin
  • 2 to 3 Tablespoons water
  • Dash of ground paprika for garnish

Combine chickpeas, lemon juice, tahini, garlic, olive oil, salt and cumin in food processor bowl. Process until smooth. If it’s too thick, with the food processor turned on, slowly add 2 to 3 tablespoons of water until the consistency is to your liking. Scrape the hummus into a bowl then drizzle about 1 tablespoon of olive oil over the top and sprinkle with paprika. Store in an airtight container in the refrigerator up to one week.

Yield: 4 servings

Source: Joanne and Adam Gallagher at


Tortellini Skewers

  • 1 16-ounce package cheese and spinach filled tortellini, cooked and drained well
  • Mozzarella cheese cubes
  • Pepperoni chunks
  • Bite sized chunks of raw vegetables like Cherry tomatoes, Baby portobello mushrooms, Broccoli florets, Red, green, and/or yellow peppers. (Whatever you like and looks good to you)

Throw everything in a bowl and pour Italian dressing over it. Cover and chill several hours or overnight. Thread the vegetables, tortellini, meat and cheese on small wooden skewers and serve. If you don’t want to use skewers, serve as a side pasta salad. Good chilled or at room temperature.

Italian dressing – use bottled or try a mixture of extra virgin olive oil, balsamic vinegar and Italian herbs (fresh or dried)

Serves: 8


Espresso Caramel Bars


  • 12 whole (6 oz) cinnamon graham crackers, crumbled or 2 Cups cinnamon graham cracker crumbs
  • 1/4 Cup sugar
  • 1 1/2 sticks (6 oz) butter, melted


  • 1/2 Cup heavy cream
  • 1 stick butter, room temp
  • 1 1/2 Cup light brown sugar
  • 1 Tablespoon water

Chocolate Layer:

  • 2 Cups (12 oz) semisweet chocolate chips
  • 1 3/4 teaspoon instant espresso powder
  • 1/2 Cup heavy cream
  • 1 teaspoon smoked sea salt, optional

Preheat oven to 350. Line the bottom of a 9” springform pan with parchment. Spray with cooking spray.

Crust – Process crackers & sugar until it resembles fine bread crumbs. Add butter & blend until it forms clumps. Spread into pan. Bake 10-12 minutes until golden. Cool 15 minutes.

Caramel – Stir 1/2 Cup cream, butter, sugar, & water over medium heat until smooth. Bring to a boil & cook, without stirring, until candy thermometer registers 240°F about 5 to 7 minutes. Carefully pour over crust. Cool 20 minutes, then freeze until firm (about 10 minutes).

Chocolate Layer – Melt chocolate & cream in double boiler until smooth, 3 minutes. Whisk in espresso powder. Pour over caramel & smooth the top. Sprinkle with sea salt. Refrigerate 1 hour until firm. Bring to room temperature 30 minutes before cutting.

Serves: 6-8

Source: Giada De Laurentis, Food Network



Beef Tenderloin Sandwiches with Horseradish Spread

  • 1 8-pound whole beef tenderloin
  • 1 15-ounce bottle Worcestershire sauce
  • 1/2 Cup butter, softened
  • 2 Cups sour cream
  • 4 Tablespoons prepared horseradish (not the creamy style!)
  • Salt and pepper to taste

To prepare horseradish spread – mix sour cream, horseradish, salt and pepper. Refrigerate until ready to serve. Best if made several hours in advance to allow flavors to blend.

Remove surplus fat and skin from tenderloin. Marinate in 1/2 bottle of Worcestershire sauce in the refrigerator for 5-7 hours. Coat the meat on all sides with the softened butter. Place on a broiling pan and broil on both sides, 6 inches from the heating element, for 15 minutes per side. Remove from oven, cover with foil and let it rest at room temperature for 30 – 60 minutes (see note below). Place seared meat in baking dish and pour the remaining Worcestershire sauce over it. Bake uncovered for 30 minutes. Let it rest again for 15 minutes before slicing. You may leave it at room temperature or refrigerate until serving.

To serve – slice meat thinly and serve with horseradish spread on small soft rolls. Or do like Garage Guy – forget the rolls, eat the slices, lick your fingers. Repeat.

Note about resting time – I’ve left the meat for up to 2 hours without any problems but if you’re concerned, go with a shorter time.

Serves: 25. Recipe can be halved, but leftovers store and freeze well. Trust me. Unless you have a spouse like Garage Guy, then there are no leftovers!

Source: Uptown Down South,  Junior League Cookbook, 1997