Menu Description: "Thick-cut and coconut breaded, with chili-horseradish and citrus-mustard dipping sauces."

Track down a couple large, sweet onions, and some shredded coconut for this Island-style twist on golden onion rings. Make 1-inch slices in each onion so that when the slices are separated you end up with at least 16 wide rings. The breading here will be enough for that many rings, although you might be able to squeeze out a few more. I've also got clones here for the diptastic sauces (check out the secret ingredient that gives the citrus-mustard clone its strong orange flavor without thinning out the sauce). When you're done, you'll have an impressive tower of rings that makes a kickin' appetizer or party dish for at least a half dozen of your crazy friends and family folks.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.
 

Menu Description: "Crispy pastry with savory beef filling served with seasoned sour cream and apple-mango salsa."

This is a great finger food appetizer for your next small party since you'll end up with 14 to 16 empanada-like, beef-filled "patties" that will be enough for 6 or more people. My server called them "island-style Hot Pockets." What's cool is that you can make these days ahead of time and freeze them until the party's on. When the time comes, it takes just 5 minutes to fry the patties to a crispy golden brown. Serve them up alongside cool seasoned sour cream and this fantastic apple-mango salsa, and get on with the festivities.

Source: Top Secret Restaurant Recipes 3 by Todd Wilbur.