Thread: Easy Dazzle needed

I am going to a Super Bowl party. I want to take something that:

I can have the components made ahead of time, then assemble them there, and
even toss them in the oven or under a broiler for a short time to make hot
dazzling food items. I do not want anything that would go soggy, as stuff
on crackers, or anything that has to be REheated.

I was thinking of something along the lines of the stuffed mushroom caps
mentioned earlier in another thread, or sausage/cheese filled croissants I
saw in a magazine today.

Looking more for finger foods rather than a casserole or soup type thing.
But definitely something that will be hot out of the kitchen.

Help me out here, I need to look good.

Steve

The message <[email protected]>
from "Steve B" <[email protected]> contains these words:

> I am going to a Super Bowl party. I want to take something that:

> I can have the components made ahead of time, then assemble them there, and
> even toss them in the oven or under a broiler for a short time to make hot
> dazzling food items. I do not want anything that would go soggy, as stuff
> on crackers, or anything that has to be REheated.

> I was thinking of something along the lines of the stuffed mushroom caps
> mentioned earlier in another thread, or sausage/cheese filled croissants I
> saw in a magazine today.

> Looking more for finger foods rather than a casserole or soup type thing.
> But definitely something that will be hot out of the kitchen.

> Help me out here, I need to look good.

These are delicious; you can eat them with fork or just fingers.


http://www.dailymail.co.uk/home/you/...ato-skins.html

You can do all the work in advance, chill or even freeze them, then
just bung them in the oven to heat up.

Janet

In article <[email protected]>,
"Steve B" <[email protected]> wrote:

> I am going to a Super Bowl party. I want to take something that:
>
> I can have the components made ahead of time, then assemble them there, and
> even toss them in the oven or under a broiler for a short time to make hot
> dazzling food items. I do not want anything that would go soggy, as stuff
> on crackers, or anything that has to be REheated.
>
> I was thinking of something along the lines of the stuffed mushroom caps
> mentioned earlier in another thread, or sausage/cheese filled croissants I
> saw in a magazine today.
>
> Looking more for finger foods rather than a casserole or soup type thing.
> But definitely something that will be hot out of the kitchen.
>
> Help me out here, I need to look good.
>
> Steve

Barfburgers! I've posted the recipe within the last couple months.
Ground beef & pork sausage, green pepper, fried together then Velveeta
stirred in. Spread atop party rye or pumpernickel (the 2" square thin
dense bread slices in the deli department), bake or broil until bubbly.
I know, the name is gross. They're good. Maybe not dazzling enough for
you, though.

A Greek restaurant I favor does an awesome artichoke-cheese dip with
feta and a little parm. Owner's daughter says to use canned artichoke
hearts (the brine adds a little tang to it), rinsed lightly. Some
mayo. Find a recipe and use feta in it.

--
-Barb, Mother Superior, HOSSSPoJ
http://web.me.com/barbschaller; Pirohy, January 25, 2010
The Pirohy Princess is in the Kitchen

Steve B wrote:
> I am going to a Super Bowl party. I want to take something that:
>
> I can have the components made ahead of time, then assemble them there, and
> even toss them in the oven or under a broiler for a short time to make hot
> dazzling food items. I do not want anything that would go soggy, as stuff
> on crackers, or anything that has to be REheated.
>
> I was thinking of something along the lines of the stuffed mushroom caps
> mentioned earlier in another thread, or sausage/cheese filled croissants I
> saw in a magazine today.
>
> Looking more for finger foods rather than a casserole or soup type thing.
> But definitely something that will be hot out of the kitchen.
>
> Help me out here, I need to look good.
>
> Steve
>
>

guacamole and corn chips.

--
Janet Wilder
Way-the-heck-south Texas
Spelling doesn't count. Cooking does.

"Steve B" <[email protected]>
news:[email protected]: in rec.food.cooking

> I am going to a Super Bowl party. I want to take something that:
>
> I can have the components made ahead of time, then assemble them
> there, and even toss them in the oven or under a broiler for a short
> time to make hot dazzling food items. I do not want anything that
> would go soggy, as stuff on crackers, or anything that has to be
> REheated.
>
> I was thinking of something along the lines of the stuffed mushroom
> caps mentioned earlier in another thread, or sausage/cheese filled
> croissants I saw in a magazine today.
>
> Looking more for finger foods rather than a casserole or soup type
> thing. But definitely something that will be hot out of the kitchen.
>
> Help me out here, I need to look good.

Here are a couple to get you dazzled:

The nameless cheese snack:

Ingredients

1 can(s) crescent roll dough
8 oz. pepper jack cheese
8 oz. gouda cheese
1 large apple
1 medium pear

Directions

Preheat oven to 375°F. Unroll crescent roll dough and divide in half,
place both halves on a cookie sheet. Using your finger, press together
the perforations in the dough to make it seamless. Place the pepper jack
on one half of the dough and fold sides over to completely cover the
cheese. Do the same with the gouda. Bake at 375°F for 12 -15 minutes
until golden brown. Remove from oven, let cool for about 5 – 10 minutes.
Slice it up and serve with fresh pear and apple slices. Keep that bowl of
mixed nut near by—it's a good combo. Put it in your mouth. . . .

Or/And

Crab and Celery Remoulade - epicurious.com

* 1/3 cup mayonnaise
* 1/4 cup sour cream
* 1 tablespoon drained capers
* 8 ounces fresh crabmeat, picked over
* 1/2 cup finely chopped celery
* 3 tablespoons chopped fresh chives plus additional for garnish
* 1 tablespoon fresh lemon juice
* Purchased baked pita chips

Preparation

Whisk first 3 ingredients in medium bowl to blend. Stir in crabmeat,
celery, 3 tablespoons chopped chives, and lemon juice. Season with
pepper. DO AHEAD: Can be made 6 hours ahead. Cover and chill.

Transfer remoulade to serving bowl; surround with pita chips. Garnish
with additional chives and serve.

And/Or

Blue Cheese and Caramelized Shallot Dip

* 1 tablespoon vegetable oil
* 1 1/4 cups thinly sliced shallots (about 4 ounces)
* 3/4 cup mayonnaise
* 3/4 cup sour cream
* 4 ounces blue cheese, room temperature

Preparation

Heat oil in heavy medium saucepan over medium-low heat. Add shallots.
Cover and cook until shallots are deep golden brown, stirring
occasionally, about 20 minutes. Cool.

Whisk together mayonnaise and sour cream in medium bowl to blend. Add
blue cheese. Using rubber spatula, mash mixture until smooth. Stir in
caramelized shallots. Season dip to taste with salt and pepper. Cover dip
and refrigerate until flavors blend, about 2 hours. (Can be made 2 days
ahead. Keep refrigerated.) Serve dip chilled or at room temperature.

Michael

--
"Like all great divas, I owe everything to the kindness of gay men."
~Margaret Cho

You can find me at: - michael at lonergan dot us dot com

Janet Baraclough wrote:
>
> The message <[email protected]>
> from "Steve B" <[email protected]> contains these words:
>
> > Help me out here, I need to look good.
>
> These are delicious; you can eat them with fork or just fingers.
>
> http://www.dailymail.co.uk/home/you/...ato-skins.html

The Daily Mail just keeps coming through, don't they?

That and the Taipei Times are the on-line "newspapers"
I read every day. The U.S. beef scandal in Taiwan
is continuing to roil the government, to my endless
delight.

Did you catch this item in the Daily Mail:

http://www.dailymail.co.uk/news/article-1247230

It's an ancient Roman version of the Swiss Army knife.

"Mark Thorson" <[email protected]> wrote in message
news:[email protected]..
> Janet Baraclough wrote:
>>
>> The message <[email protected]>
>> from "Steve B" <[email protected]> contains these words:
>>
>> > Help me out here, I need to look good.
>>
>> These are delicious; you can eat them with fork or just fingers.
>>
>> http://www.dailymail.co.uk/home/you/...ato-skins.html
>
> The Daily Mail just keeps coming through, don't they?
>
> That and the Taipei Times are the on-line "newspapers"
> I read every day. The U.S. beef scandal in Taiwan
> is continuing to roil the government, to my endless
> delight.
>
> Did you catch this item in the Daily Mail:
>
> http://www.dailymail.co.uk/news/article-1247230
>
> It's an ancient Roman version of the Swiss Army knife.

That would surely dazzle them at a Super Bowl Party.

Steve

Steve B wrote:
> "Mark Thorson" <[email protected]> wrote in message
>> http://www.dailymail.co.uk/news/article-1247230
>>
>> It's an ancient Roman version of the Swiss Army knife.
>
> That would surely dazzle them at a Super Bowl Party.

Cor... The stuff that's on one's doorstep, eh? I should go back to the
Fitz some time. I haven't been there since '97 and it's only just two
blocks that way! -->

-Jen

Steve B wrote:

> Looking more for finger foods rather than a casserole or soup type
> thing. But definitely something that will be hot out of the kitchen.
>
> Help me out here, I need to look good.

Boil some well salted corn polenta and let it cool in a square rectangular
container in order to obtain a square or rectangular block of it. At the
party, justs lice it in 1/5 inch thick slices and then broil them. They take
about 5 minutes per side if well close to a good broiler, so when you're
broiling the last minute of the last side top them: with thin slices of the
cheese you prefer or sliced cold-cuts or add some mushroom and cheese or
sauces of your choices, maybe stealing some sauces from the dip-lovers at
the party. I love to wrap them in bacon, this can also be done after
removing the polenta slices from the oven, since theyr heat will make the
bacon transparent (I use pancetta). One can just dip the slices in a cheese
or tomato dip, too.
--
Vilco
Don't think pink: drink rosè

The message <[email protected]>
from Mark Thorson <[email protected]> contains these words:

> Janet Baraclough wrote:
> >
> > The message <[email protected]>
> > from "Steve B" <[email protected]> contains these words:
> >
> > > Help me out here, I need to look good.
> >
> > These are delicious; you can eat them with fork or just fingers.
> >
> > http://www.dailymail.co.uk/home/you/...ato-skins.html

> The Daily Mail just keeps coming through, don't they?

Pah ! :-) I made it from a Nigella book; but looking up her
recipe on the net, it turns up on the DM website.

> That and the Taipei Times are the on-line "newspapers"
> I read every day.

Why the DM? There are far more interesting (and accurate) UK
newspapers, IMO.



The U.S. beef scandal in Taiwan
> is continuing to roil the government, to my endless
> delight.

> Did you catch this item in the Daily Mail:

> http://www.dailymail.co.uk/news/article-1247230

> It's an ancient Roman version of the Swiss Army knife.

Last night , I watched the start of a fascinating new TV series on
the BBC called Seven Ages of Britain; featuring historic art and
workmanship.
Last night showed stuff made and left behind here by the Romans over a
1000 years ago. Their skills were just amazing.

http://www.bbc.co.uk/programmes/b00qn2gv

Not sure where you are, but for UK posters its available to download
on BBC iplayer

http://www.bbc.co.uk/iplayer/episode...e_of_Conquest/

if you can't get it on iplayer you should be able to get the podcast

http://www.hodder.co.uk/lounge/podca...x?PodcastID=23

Janet

In article <hk6sq2$m8n$[email protected]>,
"ViLco" <[email protected]> wrote:

> Steve B wrote:
>
> > Looking more for finger foods rather than a casserole or soup type
> > thing. But definitely something that will be hot out of the kitchen.
> >
> > Help me out here, I need to look good.
>
> Boil some well salted corn polenta and let it cool in a square rectangular
> container in order to obtain a square or rectangular block of it. At the
> party, justs lice it in 1/5 inch thick slices and then broil them. They take
> about 5 minutes per side if well close to a good broiler, so when you're
> broiling the last minute of the last side top them: with thin slices of the
> cheese you prefer or sliced cold-cuts or add some mushroom and cheese or
> sauces of your choices, maybe stealing some sauces from the dip-lovers at
> the party. I love to wrap them in bacon, this can also be done after
> removing the polenta slices from the oven, since theyr heat will make the
> bacon transparent (I use pancetta). One can just dip the slices in a cheese
> or tomato dip, too.

Damn that sounds decadent. Fried Raviolis are always a welcome treat,
but then there is Rumaki... <g>

Rumaki can be prepped the day before, then grilled on a Hibachi during
game time.
--
Peace! Om

"Human nature seems to be to control other people until they put their foot down."
--Steve Rothstein

Web Albums: <http://picasaweb.google.com/OMPOmelet>
[email protected]
Subscribe: [email protected]

On Sun, 31 Jan 2010 18:11:58 -0800, "Steve B"
<[email protected]> wrote:

>I am going to a Super Bowl party. I want to take something that:
>
>I can have the components made ahead of time, then assemble them there, and
>even toss them in the oven or under a broiler for a short time to make hot
>dazzling food items. I do not want anything that would go soggy, as stuff
>on crackers, or anything that has to be REheated.
>
>I was thinking of something along the lines of the stuffed mushroom caps
>mentioned earlier in another thread, or sausage/cheese filled croissants I
>saw in a magazine today.
>
>Looking more for finger foods rather than a casserole or soup type thing.
>But definitely something that will be hot out of the kitchen.
>
>Help me out here, I need to look good.
>
>Steve

I don't understand why you would want to make a mess in a kitchen
other than your own. It seems rather rude if all you want to do is
show off. I'd assemble it at home and heat it there if needed. And
ALWAYS ask ahead if the oven will be available.

Lou

"Lou Decruss" <[email protected]> wrote in message
news:[email protected]..
> On Sun, 31 Jan 2010 18:11:58 -0800, "Steve B"
> <[email protected]> wrote:
>
>>I am going to a Super Bowl party. I want to take something that:
>>
>>I can have the components made ahead of time, then assemble them there,
>>and
>>even toss them in the oven or under a broiler for a short time to make hot
>>dazzling food items. I do not want anything that would go soggy, as stuff
>>on crackers, or anything that has to be REheated.
>>
>>I was thinking of something along the lines of the stuffed mushroom caps
>>mentioned earlier in another thread, or sausage/cheese filled croissants I
>>saw in a magazine today.
>>
>>Looking more for finger foods rather than a casserole or soup type thing.
>>But definitely something that will be hot out of the kitchen.
>>
>>Help me out here, I need to look good.
>>
>>Steve
>
> I don't understand why you would want to make a mess in a kitchen
> other than your own. It seems rather rude if all you want to do is
> show off. I'd assemble it at home and heat it there if needed. And
> ALWAYS ask ahead if the oven will be available.
>
> Lou

I don't understand how you know what other people think and feel, and set
values for people you have never ever seen. Are you psychic or just
psychotic?

Steve

Omelet wrote:

>> Boil some well salted corn polenta and let it cool in a square
>> rectangular container in order to obtain a square or rectangular
>> block of it. At the party, justs lice it in 1/5 inch thick slices
>> and then broil them. They take about 5 minutes per side if well

> Damn that sounds decadent.

And note how politically correct I have been in recommending to broil them
instead of frying them, LOL

> Fried Raviolis are always a welcome treat,
> but then there is Rumaki... <g>
>
> Rumaki can be prepped the day before, then grilled on a Hibachi during
> game time.

I'd have troubles finding the water chestnuts, but rumaki looks really
delicious.
--
Vilco
Don't think pink: drink rosè

On Mon, 1 Feb 2010 19:56:46 -0800, "Steve B"
<[email protected]> wrote:

>
>"Lou Decruss" <[email protected]> wrote in message
>news:[email protected]. .
>> On Sun, 31 Jan 2010 18:11:58 -0800, "Steve B"
>> <[email protected]> wrote:
>>
>>>I am going to a Super Bowl party. I want to take something that:
>>>
>>>I can have the components made ahead of time, then assemble them there,
>>>and
>>>even toss them in the oven or under a broiler for a short time to make hot
>>>dazzling food items. I do not want anything that would go soggy, as stuff
>>>on crackers, or anything that has to be REheated.
>>>
>>>I was thinking of something along the lines of the stuffed mushroom caps
>>>mentioned earlier in another thread, or sausage/cheese filled croissants I
>>>saw in a magazine today.
>>>
>>>Looking more for finger foods rather than a casserole or soup type thing.
>>>But definitely something that will be hot out of the kitchen.
>>>
>>>Help me out here, I need to look good.
>>>
>>>Steve
>>
>> I don't understand why you would want to make a mess in a kitchen
>> other than your own. It seems rather rude if all you want to do is
>> show off. I'd assemble it at home and heat it there if needed. And
>> ALWAYS ask ahead if the oven will be available.
>>
>> Lou
>
>I don't understand how you know what other people think and feel, and set
>values for people you have never ever seen. Are you psychic or just
>psychotic?

I was interested in your level of social skills.

Lou

"Lou Decruss" <[email protected]> wrote in message
news:[email protected]..
> On Mon, 1 Feb 2010 19:56:46 -0800, "Steve B"
> <[email protected]> wrote:
>
>>
>>"Lou Decruss" <[email protected]> wrote in message
>>news:[email protected] ..
>>> On Sun, 31 Jan 2010 18:11:58 -0800, "Steve B"
>>> <[email protected]> wrote:
>>>
>>>>I am going to a Super Bowl party. I want to take something that:
>>>>
>>>>I can have the components made ahead of time, then assemble them there,
>>>>and
>>>>even toss them in the oven or under a broiler for a short time to make
>>>>hot
>>>>dazzling food items. I do not want anything that would go soggy, as
>>>>stuff
>>>>on crackers, or anything that has to be REheated.
>>>>
>>>>I was thinking of something along the lines of the stuffed mushroom caps
>>>>mentioned earlier in another thread, or sausage/cheese filled croissants
>>>>I
>>>>saw in a magazine today.
>>>>
>>>>Looking more for finger foods rather than a casserole or soup type
>>>>thing.
>>>>But definitely something that will be hot out of the kitchen.
>>>>
>>>>Help me out here, I need to look good.
>>>>
>>>>Steve
>>>
>>> I don't understand why you would want to make a mess in a kitchen
>>> other than your own. It seems rather rude if all you want to do is
>>> show off. I'd assemble it at home and heat it there if needed. And
>>> ALWAYS ask ahead if the oven will be available.
>>>
>>> Lou
>>
>>I don't understand how you know what other people think and feel, and set
>>values for people you have never ever seen. Are you psychic or just
>>psychotic?
>
> I was interested in your level of social skills.
>
> Lou

Your flattery is noted. The people who are throwing the party are twenty
year friends, and we know them inside and out. No anal insecurity of
offending them, and having cooked a few dozen meals together, I'm not
putting myself in harm's way.

But I do thank you for your serious intense, although misplaced, concern.

Steve