Chicken Marbella. :)

Crusty bread toasted with garlic caper butter.

Bagels with chevre, herbs and capers.

I can't find the duck with port and capers recipe, but this is close: http://chezbasilic.com/duck-breast-magret-de-canard-in-port-wine-and-caper-sauce-recipe.html The one I was looking for had butter instead of margarine, and the sauce was reduction rather than cream. Same general idea, though. :)

Very good no-brainer but insipid without the garlic and capers.

Easy Apricot Chicken Breasts

1/3 C. olive oil
1/2 C. apricot jam
1/3 C. red wine vinegar
1/2 C. brown sugar
1-3 T. capers
2 lg. cloves garlic, minced
1/3 C. cilantro, chopped

Mix and pour over 4 boned, skined breast halves in 8" pan. 350° 20-30 min.

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I love these.

*** Ground Beef in Cabbage Leaves (Joy of Cooking)
8 lg cabbage leaves *
1 lb. ground beef
3 Tbsp. minced onion
2 Tbsp. minced parsley
3/4 tsp. salt
1/2 tsp. thyme
1/2 mashed clove garlic
a few grains of cayenne
2 Tbsp. vinegar
3 Tbsp. br. sugar
1 tsp. capers (I use a Tb.)
1/2 cup tomato juice

Parblanch cabbage leaves.
Preheat oven to 375 degrees. Butter baking dish (9x5 bread pan).

Mix all ingred. with ground beef except tomato juice.
Roll 1/8 meat mixture in each leaf, folding in ends so rolls are 5 inches wide..
Place close together in pan
Dot each roll with 1/2 tsp. butter.
Pour in tomato juice to slightly cover. Bake 50 min.
Notes:
* leave cabbage overnight, unwrapped, in refrig. Very easy to peel off outer leaves.

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This is good, not great, for cold poached salmon.

Salmon Caper Sauce (Sunset Oct.79)
1/4 c. each mayonnaise & sour cream
2 scant tsp. minced green onions
2 scant tsp. minced parsley
2 tsp. minced capers
3/4 tsp. lemon juice
salt & pepper

Mix & chill several hours

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*** Tartare Sauce (Joy of Cooking)
1 c. mayonnaise
1 tsp. French mustard (Dijon)
1 T. minced parsley
1 tsp. minced shallots (may subst. green onions)
1 T. chopped sweet pickle
1 finely chopped hard-boiled egg
1 T. chopped capers
1 T. chopped green olives

Thin with lemon juice or wine vinegar if needed. serve with battered fish

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Add to tuna, egg, or chicken salad. Good in Hot and Sour Soup and Remoulade Sauce. Excellent with anchovies.

Tapenade.

1 jar good black olives, drained (that will be purple as black, black olives don't exist naturally)

Couple tablespoons capers

garlic clove

parsley

anchovies

olive oil

whazz it all up and eat on crusty bread.

I make a tuna pasta salad with capers and artichoke hearts. Yummy.

Great in a tuna salad and in tartar sauce. If you want the tartar sauce recipe, let me know. The commercial ones all have sugar in them and that sweet taste bothers me. It would be ok of the HG.

SharonCB posted a great German recipe also, Konigsberger Klopsen, or veal meatballs in a white lemon caper sauce. Here is a link to her posting.

Kolpse recipe

Coping and pasting...Thanks all!!

Pep, thanks, Sharon's German caper sauce looks like it would work with several dishes.

Okay, now its time to reveal my lack of knowledge. How long will capers last in an unopened jar? I have some in my pantry that I bought several years ago. Time to try or time to toss?

My jars have been in the pantry for awhile (year maybe) and the BBD is 12-2017.

we just finished a quart sized jar that was opened in March of 2011. The heavy brine does it preserving job.

Put capers in tartar sauce, it is wonderful.

Found this side dish, love anchovies and goat cheese:

Roasted-Pepper Salad with Goat Cheese

• 2 large red bell peppers
• 2 large yellow bell peppers
• 10 cracked olives
• 6 anchovy fillets, finely chopped
• 2 tbls capers, drained
• 1 tsp chopped rosemary
• 1 tbls red wine vinegar
• 2 tbls olive oil, plus more for
  drizzling
• 6 - 1 inches -thick slices of peasant bread
• 1 large garlic clove
• 1/2 lb log goat cheese, cut into 12 rounds

1. Roast the peppers directly over
   a gas flame or under the broiler until charred all over; transfer to a rimmed baking sheet and let cool. Discard the skin, stems, and seeds; cut the
   peppers into 1-inch-wide strips.

2. In a bowl, stir olives, anchovies, capers, rosemary, vinegar, and 2 tablespoons of olive oil. Fold in roasted-pepper strips.

3. Light a grill. Grill the
   bread over high heat until lightly charred and crisp.
   Lightly rub each bread slice with the garlic clove and drizzle with olive oil.

4. Arrange the goat cheese
   rounds on large plate, pile the grilled bread alongside. Serve anchovy-and-pepper salad.

A recipe from one of the sweetest persons who ever posted here. I recall vividly the day I posted and said how much we enjoyed it. ..she was over the moon.

Hope all is well with you Stacy, Scott and the not so littIe man

Pork Medallions with Olives and Capers

1 pound pork tenderloin -- trimmed

1/2 teaspoon salt

1/2 teaspoon black pepper

1/4 cup all-purpose flour

1 tablespoon olive oil -- divided

1/2 cup dry white wine

1/2 cup chicken broth

1/2 cup coarsely pitted -- Chopped

-kalamata olives

2 tablespoon capers

2 tablespoon fresh flat leaf -- Chopped

-parsley

Cut pork crosswise into 8 pieces. Place each pork piece between 2

sheets of heavy-duty plastic wrap, and pound to ¼ inch thickness using

a meat mallet or rolling pin. Sprinkle both sides of pork with salt and

pepper.

Lightly spoon flour into a dry measuring cup; level with a knife. Place

flour in a shallow bowl. Dredge pork in flour, turning to coat; shake

off excess flour.

Heat 1 ½ tsp olive oil in a nonstick skillet over med-high heat. Add

half of pork, and cook for 2 min on each side or until pork is done.

Remove pork from pan and keep warm. Repeat procedure with remaining

olive oil and pork.

Return pork to pan. Add wine and broth, bring to a boil. Stir in olives

and capers; cook 4 min. Sprinkle with parsley.

4 servings (2 pork medallions and 2 tbsp sauce each)

Another classic from a classic.....those were the days.

Real Nawlins Muffuletta (Weed)

1 Cup pimento-stuffed green olives, crushed

1/2 Cup drained kalamata olives, crushed

2 Clove garlic, minced

1/4 Cup roughly chopped pickled cauliflower

-florets

2 Tbl drained capers

1 Tbl chopped celery

1 Tbl chopped carrot

1/2 Cup pepperoncini, drained

1/4 Cup marinated cocktail onions

1/2 Tsp celery seed

1 Tsp dried oregano

1 Tsp dried basil

3/4 Tsp ground black pepper

1/4 Cup red wine vinegar

1/2 Cup olive oil

1/4 Cup canola oil

2 (1 pound) loaves Italian bread

8 ounces thinly sliced Genoa salami

8 ounces thinly sliced cooked ham

8 ounces sliced mortadella orcappicola

8 ounces sliced mozzarella cheese

8 ounces sliced provolone cheese

Directions

1. To Make Olive Salad: In a medium bowl, combine the

green olives, kalamata olives, garlic, cauliflower, capers,

celery, carrot, pepperoncini, cocktail onions, celery seed,

oregano, basil, black pepper, vinegar, olive oil and canola

oil. Mix together and transfer mixture into a glass jar (or

other nonreactive container). If needed, pour in more oil to cover. Cover jar or container and refrigerate at least overnight.

2. To Make Sandwiches: Cut loaves of bread in half

horizontally; hollow out some of the excess bread to make room for filling. Spread each piece of bread with equal amounts olive salad, including oil.

Layer 'bottom half' of each loaf with 1/2 of the salami, ham, mortadella, mozzarella and Provolone. Replace 'top half' on each loaf and cut sandwich into quarters.

3 Serve immediately, or wrap tightly and refrigerate for a few hours; this will allow for the flavors to mingle and the olive salad to soak into the bread.

I also put them in fishcakes.

Cooked salmon.

Equal quantity mashed potato

dollop of mayonnaise

a few chopped gherkins - to taste

a few capers - to taste

parsley

salt and pepper

Mix it all up and make cakes

dust with a little flour and fry.

Pasta Puttanesca, beef carpaccio, Niçoise salad, smoked salmon cream cheeese

Grainlady, I've copied and pasted your zucchini recipe. It looks perfect for me.

Here's a recipe I haven't made in a long time. I think it might be time to make it again. It's from Vegetarian Cooking for Everyone by Deborah Madison.

Cauliflower Gratin with Tomatoes and Feta

2 to 3 tablespoons olive oil

1 onion, thinly sliced

2 garlic cloves, chopped

1 1/2 teaspoons dried oregano

1/8 teaspoon cinnamon

5 fresh tomatoes, peeled, seeded and diced, or 1 15-ounce can diced tomatoes

1 teaspoon honey

1 tablespoon capers, rinsed

Salt and freshly milledpepper

1 large cauliflower, about 1 1/2 pounds

Juice of 1/2 lemon

2 to 4 ounces crumbled feta

finely chopped parsley

Preheat the broiler and lightly oil a 2-quart gratin dish

Heat the oil in a 10-inch skillet over medium heat. Add the onion, garlic, oregano, and cinnamon and cook until the onion is wilted, about 5 minutes. Add the tomatoes, cook for 7 minutes more, then add the honey and capers and season with salt and pepper. Slide the mixture into the dish.

Meanwhile, steam the cauliflower for 5 minutes. Set it on the sauce and season with salt and pepper. Squeeze the lemon juice over the top and add the feta. Place 5 to 6 inches under the broiler until the sauce is bubbling and the cheese is beginning to brown, about 10 minutes. Garnish with the parsley and serve. (If you are assembling the gratin ahead of time, cover and bake it at 400ºF until bubbling, about 20 minutes, then brown under the broiler.)

Sally

A favourite.

Tuna Pate

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Although this is a very easy appetizer that can be made earlier in the day, it is also a very rich because of all of the butter.

2 (6 ounces) cans white tuna drained

1 cup butter

2 Tablespoons chopped roasted red pepper (Homemade or bottled pimentos)

1 to 2 teaspoons capers

fresh lemon juice

2 to 3 drops tabasco

salt and pepper

Puree tuna and butter in processor

Add chopped red pepper, capers, lemon juice, salt, pepper and tabasco.

Process on pulse until the capers and red peppers are finely minced.

Taste and adjust seasoning.

Pack into decorate serving bowl and cover and refrigerate.

When ready to serve remove a bit early from fridge so that the pate

has a change to soften just slightly.

Serve with toasted pita triangles

Cut Plain or whole wheat pitas into triangles. Separate each triangle

and place on cookie sheet. Brush with melted butter or margarine. Bake

at 350°F until crisp and golden. Be careful not to burn.

Remove and let cool.

Serve triangles surrounding tuna pate