So, what kind of restaurant do you work in? Spanish or what?
Crispy Prosciutto-Wrapped Shrimp
Modernized Rumaki or Pigs In Blanketsapp still out of favor?
Caviar on flavored cream cheese stuffed celery
Crispy Mini Pot Stickers
Look at a Tapas cookbook for more Spanish ideas
Mini lobster, crab and carnitas tacette or burritettes (I made that up!)
Pre dipped fondued bread or crudity
The Fig/Goat cheese thing
Mini Cali Roll bites
Miracle Fruit blended with cream cheese on clackers
Crispy Prosciutto-Wrapped Gorgonzola Stuffed Shiitakes
Need more?
Oh! Then no Slug Fritters for your guests, eh? I used to work at fin-r dining Bistro Garden at Coldwater, captain and in charge of many large expensive parties.
Thanks for the BA!
Report Abuse
Appetizers that are different and delicious please.?Slug Fritters
Ingredients
10 freshly slaughtered slugs cleaned of all outer mucous
1/2 cup of cornmeal
1/2 cup of high protein flour
3 eggs
2 egg yolks
1/4 cup of heavy cream
4 tbs. of butter
4tsp.of sour cream
Instructions
First chop the slugs into fine mince, then beat the eggs and egg yolks with the heavy cream together. Sift the dry ingredients and then cut 2 tbs of butter into that mixture. Add the egg and cream mixture to the dry ingredients and whip with a whisk vigorously for one to two minutes. Melt one tbs of butter in a saut茅 pan and pure the batter into 2 1/2 inch cakes in two batches. Serve warm with a dollop of sour cream.
COCKTAIL MEATBALLS
1 lb. ground beef
2 eggs, slightly beaten
1 c. cracker crumbs
2 tbsp. instant minced onion
2 tbsp. sweet pepper flakes
9 drops Tobasco
1/4 tsp. garlic salt
SAUCE:
3/4 c. catsup
1/2 c. water
1/4 c. vinegar
1/3 c. firmly packed brown sugar
1 1/2 tbsp. instant minced onion
1 tsp. mustard
1 1/2 tsp. salt
4 tsp. Worcestershire
6 drops Tobasco
Mix all ingredients except sauce. Shape into 1 inch balls. Place single layer of meatballs in ungreased 15 x 10 jelly roll pan or 13 x 9 inch pan. Bake at 325 degrees F. for 30 minutes. Place meatballs in casserole. Combine sauce ingredients and pour over meatballs. Bake 1 hour longer.
2 to 2 1/2 dozen meatballs
CHICKEN PUFFS
serves 8
6 oz cream cheese, softened
5 tbsp butteror margerine,melted and divided
2 cups diced cooked chicken
1/4 cup milk
1/2 tsp pepper
2 tbsp minced onions
2 tbsp diced pimentos
2 cans of cresent rolls
Preheat oven to 350
Mix together cream cheese and 3 tbsp melted butter
Add chicken, milk,pepper, onions and pimentos
Separate each cresent roll into 4 rectangles
Divide chicken filling and spoon in the center of each rectangle
Bring ends together and pinch shut
Brush with melted butter
Place on greased cookie sheet
Bake 12 minAppetizers that are different and delicious please.?
When I think of appetizers, I like Dim Sum:
http://en.wikipedia.org/wiki/Dim_sum
Another favorite I have, that I rarely get anymore because I only used to get them at family get togethers when I was little is lumpia:
http://allrecipes.com/Recipe/Filipino-Lu鈥?/a>
Brie wrapped in Puff Pastry ... Rumaki ... Stuffed Pea Pods and Cherry Tomatoes ... Filo triangles with various fillings ... mini cream puffs filled with egg, ham or chicken salad
There is a restaurant in Sacramento called Tapa the World. You could peak at their on-line tapa menu for inspiration!
MAKE-AHEAD BACON-CHEDDAR STUFFED MUSHROOMS
6 slices bacon
16 large cremini mushrooms
2 tablespoons butter
2 tablespoons chopped onion
1陆 cups shredded cheddar cheese
1. Preheat oven to 400潞F. Place bacon in a large, deep skillet. Cook over medium high heat until evenly brown. Drain, dice and set aside.
2. Remove mushroom stems and chop. Wipe caps with damp paper towel to clean; set aside caps.
3. In a large saucepan over medium heat, melt the butter. Slowly cook and stir the chopped mushroom stems and onion until the onion is soft. Remove from heat.
4. In a medium bowl, stir together the mushroom stem mixture, bacon and 1 cup Cheddar. Mix well and scoop the mixture into the mushroom caps.
5. Bake in the preheated oven 15 minutes; remove the mushrooms from the oven, and sprinkle with the remaining cheese. If desired, you can bake 2-3 minutes more to melt cheese.
To freeze: wrap baking dish tightly and freeze them before baking in the oven. A freezer bag would work great for storing these once they are frozen. Let defrost and then bake as directed above.
--RecipeZaar.com
-------------------------------
Crawifsh (Shrimp) Turnovers
Makes 32 turnovers.
1-1/2 cups chopped onions
1 cup chopped bell pepper
1 cup chopped celery
1 cup sliced mushrooms
1/2 cup chopped green onions
1 garlic clove, minced
1 (10-oz.) can reduced-sodium/reduced-fat cream of mushroom soup
1 lb. cleaned and peeled crawfish tails (or cooked, cleaned shrimp meat)
2 tsp. parsley flakes
1陆 tsp. basil
1 tsp. oregano
1/2 tsp. cayenne pepper
1/4 tsp. thyme
16 sheets frozen phyllo pastry, thawed
Butter-flavored nonstick cooking spray
1. Heat large nonstick skillet, sprayed with butter-flavored, nonstick cooking spray, over medium-high heat until hot.
2. Saut茅 the onions, bell peppers, celery, mushrooms, green onions and garlic until tender.
3. Reduce heat to low. Stir in soup, crawfish, parsley, basil, oregano, cayenne pepper and thyme. Simmer for 5 to 10 minutes, stirring occasionally.
4. Arrange 1 sheet of the pastry on a damp tea towel, keeping the remaining pastry covered with another damp tea towel. Lightly spray the sheet with butter-flavor, nonstick cooking spray. Layer with another sheet of the pastry and spray with nonstick cooking spray. Cut the stack crosswise into 4 strips with scissors or a sharp knife.
5. Working with 1 strip at a time, keeping the remaining strips covered with a damp towel, spoon approximately 2 teaspoons of the crawfish mixture at the base of the strip. Fold the right bottom corner over to form a triangle and continue folding the triangle back and forth to the end of the strip. Arrange the turnover seam side down on a baking sheet sprayed with the nonstick cooking spray. Repeat the procedure with the remaining strips and crawfish mixture.
6. Spray the tops of the turnovers with the cooking spray and bake at 350 degrees for 35 minutes or until golden brown. Remove to a serving platter and garnish as desired. Serve warm.
--River Road Recipes IV cookbook
--------------------------
Shrimp Puffs
1 block cream cheese, softened
4 Tbsp. sour cream
4 Tbsp. Mayo
2 Tbsp. Parsley
1 small yellow onion, minced
1 lb. cooked shrimp, coarsely chopped
4 trays mini fillo dough shells, found in freezer section
Preheat oven to 350潞F. Mix filling ingredients and spoon into shells. Bake on cookie sheet for about 30 min.
Alternately, small triangle packets can be made by folding 1 sheet of phyllo into 4ths or 5ths, adding 1-2 Tbsp of filling, then foling the strip into a triangle, as you would fold a flag, then brushing w/ butter and baking.
--------------------------------
VIETNAMESE SUMMER ROLLS
SAUCE:
1/4 cup rice vinegar
1 tablespoon water
1 1/2 teaspoons sugar
1 teaspoon dark sesame oil
1 teaspoon chile paste with garlic
1/2 teaspoon salt
ROLLS:
8 (8-inch) round sheets rice paper
8 Boston lettuce leaves
1/2 cup cooked bean threads (cellophane noodles)
1/2 cup fresh bean sprouts
1/2 cup julienne-cut seeded peeled cucumber
1/2 cup julienne-cut carrot
1/2 cup fresh mint leaves
1/2 cup fresh cilantro leaves
6 ounces cooked Shrimp, Pork or Beef, cut into thin strips
1. To prepare sauce, combine first 6 ingredients in a small bowl, stirring well with a whisk.
2. To prepare rolls, add cold water to a large, shallow dish to a depth of 1 inch. Place 1 rice paper sheet in dish of water; let stand 2 minutes or until soft.
3. Place softened rice paper sheet on a flat surface. Place 1 lettuce leaf on the bottom third of the sheet. Top with 1 tablespoon each of noodles, sprouts, cucumber, carrot, mint, and cilantro; add 2 Lemongrass Beef strips.
4. Fold sides of rice paper sheet over filling; roll up jelly-roll fashion. Gently press seam to seal; place, seam side down, on a serving platter (cover with a damp cloth to keep from drying). Repeat procedure with remaining rice paper sheets
Pita Crisps
Fast and easy, these low-fat, low calorie pita crisps are made in the microwave and flavored with herbs and cheese for a great low-fat snack.
1/2 teaspoon dried oregano, crushed
1/2 teaspoon dried basil, crushed
1/2 teaspoon kosher salt
1/8 teaspoon garlic powder
1/8 teaspoon onion powder
1/8 teaspoon cayenne pepper, optional
2 Tablespoons grated Parmesan cheese
2 whole wheat pitas
Cooking oil spray
In a small bowl, whisk together oregano, basil, salt, garlic powder, onion powder, cayenne pepper, and grated Parmesan cheese.
Split the pitas in half and place cut-side up on a cutting board or clean working surface. Spray with vegetable oil and sprinkle evenly with the herb mixture.
Microwave each of the 4 pita halves for 1-1/2 minutes on High, one at a time, until slightly browned and crisp. (Increase time for lower-powered microwaves.)
Cut each round into 6 wedges with a pizza cutter or sharp knife as soon as they come out of the microwave. Let cool to room temperature, uncovered.
Store any leftovers in a ziptop bag with all the air squeezed out. Use within 2 days. If they soften, you can re-crisp them in the microwave at 30-second increments.
Yield: 4 to 6 servings
___________________
SALMON APPETIZERS
1 large pkg Philadelphia Cream Cheese
1 large sweet onion, finely minced
1/4 tsp garlic powder
1/2 tsp onion powder
8 oz smoked salmon or lox bits
Cut the onion into quarters and place into the bowl of a food processor. Process with a few pulses until it is evenly chopped but be careful not to liquefy. Break the cream cheese into 4-5 sections and add to the processor.
Add the onion powder and garlic powder and process the mixture just until the onions are finely minced.
Cut smoked salmon into strips just large enough to fit on club crackers. Spread the cream cheese mixture on the cracker and cover it with a strip of salmon.
Optional: Top with a sliver of onion or a sprinkle of onion powder.
These can be made into bite-sized stuffed salmon rolls if you roll up the cream chesse mixture inside a small strip of salmon and place each one on a circular cracker.
________________________
PARMESAN APPETIZERS
2/3 c. Parmesan cheese
1 c. mayonnaise
Garlic salt
1 bunch diced green onions
1 pkg. mini rye bread rounds or sliced French rolls
Combine Parmesan cheese, mayonnaise, green onions and garlic salt to taste. Spread on sliced bread. Broil until brown. Serve immediately.
____________________
LUSCIOUS APPETIZER BREAD
2 c. grated cheddar cheese
1 c. mayonnaise
1 tsp. Italian herb seasoning
1 bunch green onions, finely chopped
1 long loaf French bread, halved lengthwise
Parmesan cheese
Combine cheddar cheese, mayo, herb seasoning and green onion. Mix thoroughly. Spread mixture evenly on bread halves and sprinkle generously with Parmesan. Place bread on large cookie sheet. Bake, uncovered at 350 degrees for 20 minutes or until bubbly. Remove bread from oven and slice into 2" pieces. Serve immediately.
Makes 24 pieces.
_________________________
BACON-CHESTNUT APPETIZER
1 lb. bacon
2 cans whole water chestnuts
Sauce: 1 c. brown sugar and 1 c. ketchup
Cut bacon into small pieces and wrap around whole water chestnut. Secure with a toothpick by sticking toothpick straight into the chestnut. This also gives you a way to hold the chestnut to eat this appetizer. Mix brown sugar and ketchup together and pour over the bacon wrapped chestnuts that have been placed in a flat baking dish. Bake at 300 degrees for approximately 20-25 minutes.
___________________
BIT-OF-BRIE APPETIZER
3/4 c. finely chopped pecans
1/4 c. Kahlua or other coffee flavored liqueur
3 tbsp. brown sugar
1 (14 oz.) mini Brie
Spread pecans in a 9" pie plate; microwave at High 4 to 6 minutes, stirring every 2 minutes until toasted. Add Kahlua and sugar; stir well.
Remove rind from top of Brie; discard rind. Place Brie on a microwave safe serving plate. Spoon pecan mixture over top of Brie. Microwave, uncovered at High 1 1/2 to 2 minutes or until Brie softens to desired consistency, giving dish a half turn after 1 minute. Serve with melba toast or crackers. Yield: 12 appetizer servings.
No comments:
Post a Comment