Appetizer recipes from Annabel Cohen

Annabel Cohen was just picked up by the Detroit News to write a food section cover story once a month. She joined us in the FOX 2 Cooking School to tell us more about her food, and to share some appetizer recipes with us.

You can get her recipes for kale avocado guacamole and Asian Beef Satays below. You can watch for more of her recipes in The Detroit News.


  • 1 bunch (about 6-8 ounces) kale, any variety (stems cut away)
  • ½ cup chopped onion (½ small-medium onion)
  • 3 Tbsp. olive oil
  • 3 medium avocados, mashed
  • 3 Tbsp. fresh lime juice (or more to taste)
  • ¼ cup chopped, seeded tomatoes, any variety
  • 1 tsp. chili powder (or more to taste)
  • Salt and pepper to taste
  • Hot Sauce (such as Tabasco) to taste
  • ¼ cup chopped cilantro
  1. Combine onions, kale and oil in  the bowl of a food processor.
  2. Pulse until finely chopped (even pureed) as much as possible.
  3. Add remaining ingredients and pulse until just combined (avocado should still be a bit chunky).
  4. Transfer to a bowl and serve with your favorite tortilla chips or cut vegetables. 

Makes 12 servings

Makes 12 servings

  • 1 1/2 pounds flank steak, slightly frozen
  • 1/2 cup minced onions
  • ¼ cup fresh lime juice
  • ¼ cup soy sauce
  • ¼ cup coconut milk
  • 2 Tbsp. minced fresh ginger root
  • 1 tbsp. brown sugar
  • 1 tsp. minced garlic


  • 1/3 cup hoisin sauce
  • ⅓ cup creamy peanut butter
  • 2-4 Tbsp. coconut milk
  • 2 Tbsp. cider vinegar
  • 1 Tbsp. honey
  • 1 tsp. Minced garlic (about 1-2 cloves)
  • 1 tsp. Sriracha sauce (or more, to taste)


  • ½ cup fresh chopped cilantro or scallions
  • ¼ cup chopped honey-roasted peanuts
  1. Cut flank steak across grain on a diagonal into ⅛- to ¼- inch slices, the width of the beef. Transfer slices to medium bowl. Add remaining ingredients and toss well. Cover and chill 1-hour up to overnight. 
  2. Make the sauce: Combine all sauce ingredients in medium bowl and whisk well. Chill until ready to use.
  3. Preheat oven to 425F. Lightly spray a rimmed baking sheet with nonstick spray or line with parchment.
  4. Discard marinade, and thread steak on skewers, "scrunching" the meat so that you don't see the bamboo skewer through the meat.
  5. Arrange on the prepared baking sheet and cook for 4-5 minutes (do not overcook). Serve hot, warm or at room temperature, sprinkled with cilantro, with the sauce on the side or drizzled over.