Thread: Need appetizer ideas...

Pete C. wrote:
>
> I've got an upcoming Mardi Gras themed party to go to and bring some
> appetizers. Unfortunately, a couple folks who will be there are severely
> allergic to fish / shellfish, so that wipes out many of the more
> thematically correct appetizer ideas.
>
> I've been vaguely thinking of using pre-fab pastry shells and making a
> few different fillings, something with andoule (sp) sausage, something
> with tasso ham, etc. perhaps.
>
> Any other ideas?

Why not keep is simple? Perhaps a cheese & cracker tray and/or maybe
some veggies with a dip of some sort? Bacon-wrapped little smokies?
Meatballs? Canapes? Or, if you can't decide, maybe choose by lottery
<G>?

Sky

--
Ultra Ultimate Kitchen Rule - Use the Timer!
Ultimate Kitchen Rule -- Cook's Choice

Pete C. wrote:

> I've got an upcoming Mardi Gras themed party to go to and bring some
> appetizers. Unfortunately, a couple folks who will be there are severely
> allergic to fish / shellfish, so that wipes out many of the more
> thematically correct appetizer ideas.
>
> I've been vaguely thinking of using pre-fab pastry shells and making a
> few different fillings, something with andoule (sp) sausage, something
> with tasso ham, etc. perhaps.

Muffuletta sandwiches cut into several portions.
http://en.wikipedia.org/wiki/Muffuletta

Put out a pot of red beans and rice (adding sausage is optional).

Oh, and King Cake! Don't forget the baby ...

--Lin

Sky wrote:
>
> Pete C. wrote:
> >
> > I've got an upcoming Mardi Gras themed party to go to and bring some
> > appetizers. Unfortunately, a couple folks who will be there are severely
> > allergic to fish / shellfish, so that wipes out many of the more
> > thematically correct appetizer ideas.
> >
> > I've been vaguely thinking of using pre-fab pastry shells and making a
> > few different fillings, something with andoule (sp) sausage, something
> > with tasso ham, etc. perhaps.
> >
> > Any other ideas?
>
> Why not keep is simple? Perhaps a cheese & cracker tray and/or maybe
> some veggies with a dip of some sort? Bacon-wrapped little smokies?
> Meatballs? Canapes? Or, if you can't decide, maybe choose by lottery
> <G>?

Sorry, I don't do simple

"Pete C." <[email protected]> wrote in news:499b3436$0$31662
$[email protected]:

>
> I've got an upcoming Mardi Gras themed party to go to and bring some
> appetizers. Unfortunately, a couple folks who will be there are severely
> allergic to fish / shellfish, so that wipes out many of the more
> thematically correct appetizer ideas.
>
> I've been vaguely thinking of using pre-fab pastry shells and making a
> few different fillings, something with andoule (sp) sausage, something
> with tasso ham, etc. perhaps.
>
> Any other ideas?
>


Did you have a look at Pandoras pics??

One dish she made is rather intriguing, so I asked for the recipe. Here is
it (with pic).....

Fagottini di verza ripieni di salsiccia, funghi e provola affumicata:
http://i43.tinypic.com/2mfytc4.jpg


> Boil for 4-5 minutes 9 savoy big leaves. Then put them over a tablecloth
> to dry. Set saside.
> Prepare the filling: mince 4 sausage (without skin) and put in a frypan
> with 1 TBS oil. Cook till the sausages are coloured. Set aside.
> Prepare mushrooms: cut in slices and put them in a frypan with some
> garlic, 1 TBS oil, salt, pepper. Cook for 5 minutes or till the water
> dry. Prepare smoked cheese in little cubes. Then mix all toether and
> fill the savoy leaves. Make some packages and tie with cooking string.
> Put the "Fagottini" in a baking pan oiled with few oil. Paint
> "Fagottini" with some liquefied butter. Then spread with parmigiano
> cheese. Cook in oven at 180° for about 15- 20 minuti.


It's the sort of thing where you could try just about any variation of
your favourite stuff...... like maybe chicken instead of sausage meat,
maybe spiced mincemeat......... but keeping the cheese and mushrooms as
past of the 'deal'.



--
Peter Lucas
Brisbane
Australia

"Life is not like a box of chocolates... it's more like a jar of
jalapenos. What you do today... might burn your ass tomorrow."

Lin wrote:
>
> Pete C. wrote:
>
> > I've got an upcoming Mardi Gras themed party to go to and bring some
> > appetizers. Unfortunately, a couple folks who will be there are severely
> > allergic to fish / shellfish, so that wipes out many of the more
> > thematically correct appetizer ideas.
> >
> > I've been vaguely thinking of using pre-fab pastry shells and making a
> > few different fillings, something with andoule (sp) sausage, something
> > with tasso ham, etc. perhaps.
>
> Muffuletta sandwiches cut into several portions.
> http://en.wikipedia.org/wiki/Muffuletta
>
> Put out a pot of red beans and rice (adding sausage is optional).
>
> Oh, and King Cake! Don't forget the baby ...
>
> --Lin

Appetizers, not a meal I don't think a muffuletta would hold together
well cut down to appetizer sized portions. Red beans and rice with
sausage and some tweaking might make a reasonable pastry shell filler.

On Tue, 17 Feb 2009 16:03:32 -0600, "Pete C." <[email protected]>
wrote:

>Any other ideas?

There are thousands of ideas.....but I don't know what extent you want
to go to. Start here:
http://entertaining.about.com/cs/mar...grasreader.htm

But the most important thing is Your King Cake! This is probably the
closest thing to McKenzies Bakery in NOLA.

@@@@@ Now You're Cooking! Export Format

Mardi Gras Prize King's Cake

cakes, desserts

1/2 cup water; warm 105
2 dry yeast
3 1/2 cup flour (to 4 1/2 cups)
1/2 cup sugar
1/2 teaspoon nutmeg
2 teaspoon salt
1 teaspoon lemon rind
1/2 cup water
3 eggs
4 egg yolks
1/2 cup butter
1 egg, beaten w/ 1 tsp milk
1 king cake baby
3 cup confectioners sugar
1/4 cup lemon juice
3 teaspoon water
1 green, purple and yellow sugars*

Soften yeast in water in warm water (105F.).

Combine flour, sugar, nutmeg, salt and lemon rind in a large bowl.
Make a
well in center. Add yeast mixture, milk, eggs, egg yolks and combine
completely.

Beat in butter until dough forms a ball.

Place on floured board; incorporate more flour if necessary. Knead
until
smooth and elastic. Stir dough in well buttered bowl and turn so all
surfaces are buttered. Cover with a towel and let rise 1 1/2 hours or
until
doubled in bulk.

Brush baking sheet in butter. Punch down on lightly floured board.
Knead,
then pat into a 14" cylinder. Place on baking sheet and form into a
large
ring. Press trinket into dough so that it is hidden.

Set aside, covered with a towel, to rise 1 to 1 1/2 hours. Before
baking,
brush top with the egg milk mixture. Bake in a preheated 375 degree
oven
for 25 to 30 minutes, or until golden brown. Cool on wire rack.

Beat icing ingredients until smooth. Spread over top of cake, letting
drip
down sides. Immediately sprinkle sugars over icing in 2" wide strips
of
purple, green and yellow stripes.

*Colored sugar is sold in baking supply houses. If you can't find it,
tint icing with food coloring.

Yield: 1 cake serving 10-12 servings


** Exported from Now You're Cooking! v5.84 **




The Fine Art of Cooking involves personal choice.
Many preferences, ingredients, and procedures may not
be consistent with what you know to be true.
As with any recipe, you may find your personal
intervention will be necessary. Bon Appétit!

"Mr. Bill" wrote:
>
> On Tue, 17 Feb 2009 16:03:32 -0600, "Pete C." <[email protected]>
> wrote:
>
> >Any other ideas?
>
> There are thousands of ideas.....but I don't know what extent you want
> to go to. Start here:
> http://entertaining.about.com/cs/mar...grasreader.htm

I routinely block anything "about.com" as it is essentially a spam site.

>
> But the most important thing is Your King Cake! This is probably the
> closest thing to McKenzies Bakery in NOLA.

I don't need a king cake, it's not my party, I'm going to one and need
to bring appetizers, not main dishes.

Pete C. <[email protected]> wrote:

> Any other ideas?

- Poor Man's caviar (aubergine "caviar") and crusty bread
- one or more pâtés, with or without a pastry crust
- head cheese
- hummus
- Vietnamese bi cuon or nem cuon rolls
- Russian pirozhki, or Cornish pasties, or empanadas

Victor

On Tue, 17 Feb 2009 16:57:27 -0600, "Pete C." <[email protected]>
wrote:

>I don't need a king cake, it's not my party, I'm going to one and need
>to bring appetizers, not main dishes.

A King Cake is NOT a main dish. You evidently know what you want.
It was just a suggestion...you can take it or leave it.

Laissez Les Bon Temps Rouler

Pete C. said...

>
> I've got an upcoming Mardi Gras themed party to go to and bring some
> appetizers. Unfortunately, a couple folks who will be there are severely
> allergic to fish / shellfish, so that wipes out many of the more
> thematically correct appetizer ideas.
>
> I've been vaguely thinking of using pre-fab pastry shells and making a
> few different fillings, something with andoule (sp) sausage, something
> with tasso ham, etc. perhaps.
>
> Any other ideas?


Pete C.,

Oh... oh...

Chopped chicken liver paté with triscuit crackers?

Sorry, no recipe.

Best,

Andy

Pete C. wrote:

> I've got an upcoming Mardi Gras themed party to go to and bring some
> appetizers. Unfortunately, a couple folks who will be there are severely
> allergic to fish / shellfish, so that wipes out many of the more
> thematically correct appetizer ideas.
>
> I've been vaguely thinking of using pre-fab pastry shells and making a
> few different fillings, something with andoule (sp) sausage, something
> with tasso ham, etc. perhaps.
>
> Any other ideas?

Do you mean appetizers, or do you mean hors d'oeuvres? An appetizer is a
small-plate kind of thing, a pre-fab pastry shell is generally only
bite-sized, i.e., an hors d'oeuvre.

Bob

Pete C. wrote:

> Appetizers, not a meal I don't think a muffuletta would hold together
> well cut down to appetizer sized portions. Red beans and rice with
> sausage and some tweaking might make a reasonable pastry shell filler.

Are you wanting hors d'oeuvres or appetizers? The muffuletta would be
perfect as an appetizer and slice quite well.

Just came across this from Susan Spicer of Bayona in NOLA. Saw her on
one of those chef challenge shows a while back. The link at nola.com
also has a video. I'm also a fan of NOLA's John Besh ... you might want
to do a search for some of his recipes if you are looking for something
contemporary in Mardi Gras cuisine.

http://blog.nola.com/dining/2008/01/...e_with_20.html

Shredded pork quesadilla with ancho mango sauce

Makes 18 quesadillas

3 pounds pork shoulder
3 tablespoons minced garlic
2 jalapenos, seeds removed, minced
3 tablespoons fresh thyme or 2 tablespoons dried
Salt and black pepper

Preheat oven to 325 degrees. Season pork shoulder with garlic, jalapeno,
thyme, salt and pepper. Roast for about 3 hours, or until pork falls
apart. Let cool and shred.

Ancho mango sauce tops roasted pork quesadillas
Page 2 of 3

QUESADILLA

3 cups pepper jack cheese
3 ripe Haas avocadoes, sliced or diced
2 cups sliced or diced red onion
36 (6- or 8-inch) flour tortillas
1 ½ to 2 cups shredded pork
Olive oil or butter
1 cup chopped cilantro, optional

Divide ingredients evenly to assemble 18 quesadillas by placing cheese,
avocado, pork and red onion on one tortilla. Top with another tortilla.

Heat oil or butter in a saute pan. Add quesadilla and brown on both
sides. If desired, place in a low oven to melt cheese and keep warm.

To serve, cut quesadillas into serving pieces and drizzle sauce around
them. Garnish with cilantro, if desired.

Ancho mango sauce

3 ancho chiles, soaked in water until flexible, seeds removed
2 mangoes, peeled and diced
Juice of 2 limes
2 tablespoons honey
½ bunch cilantro (optional)
Pinch of salt

Place all ingredients in a blender and puree. If mixture is too thick to
blend, add a little water, if necessary.

___________________________________

--Lin

Andy said...

> Pete C. said...
>
>>
>> I've got an upcoming Mardi Gras themed party to go to and bring some
>> appetizers. Unfortunately, a couple folks who will be there are severely
>> allergic to fish / shellfish, so that wipes out many of the more
>> thematically correct appetizer ideas.
>>
>> I've been vaguely thinking of using pre-fab pastry shells and making a
>> few different fillings, something with andoule (sp) sausage, something
>> with tasso ham, etc. perhaps.
>>
>> Any other ideas?
>
>
> Pete C.,
>
> Oh... oh...
>
> Chopped chicken liver paté with triscuit crackers?
>
> Sorry, no recipe.


Be careful adding salt to the paté.

The triscuit's salt will probably suffice.

I can't remember, it's been so long!

Andy

"Pete C." <[email protected]> wrote in message
news:499b3b3b$0$31616$[email protected] ster.com...
>
> Sky wrote:
>>
>> Pete C. wrote:
>> >
>> > I've got an upcoming Mardi Gras themed party to go to and bring some
>> > appetizers. Unfortunately, a couple folks who will be there are
>> > severely
>> > allergic to fish / shellfish, so that wipes out many of the more
>> > thematically correct appetizer ideas.
>> >
>> > I've been vaguely thinking of using pre-fab pastry shells and making a
>> > few different fillings, something with andoule (sp) sausage, something
>> > with tasso ham, etc. perhaps.
>> >
>> > Any other ideas?
>>
>> Why not keep is simple? Perhaps a cheese & cracker tray and/or maybe
>> some veggies with a dip of some sort? Bacon-wrapped little smokies?
>> Meatballs? Canapes? Or, if you can't decide, maybe choose by lottery
>> <G>?
>
> Sorry, I don't do simple

How about Natchitoches Meat Pies? Personally I love them, but I'm only a
couple of hours away from the Louisiana border. Here are a lot other ideas:

http://www.jfolse.com/recipes/meats/beef27.htm

Chris Marksberry wrote:
>
> "Pete C." <[email protected]> wrote in message
> news:499b3b3b$0$31616$[email protected] ster.com...
> >
> > Sky wrote:
> >>
> >> Pete C. wrote:
> >> >
> >> > I've got an upcoming Mardi Gras themed party to go to and bring some
> >> > appetizers. Unfortunately, a couple folks who will be there are
> >> > severely
> >> > allergic to fish / shellfish, so that wipes out many of the more
> >> > thematically correct appetizer ideas.
> >> >
> >> > I've been vaguely thinking of using pre-fab pastry shells and making a
> >> > few different fillings, something with andoule (sp) sausage, something
> >> > with tasso ham, etc. perhaps.
> >> >
> >> > Any other ideas?
> >>
> >> Why not keep is simple? Perhaps a cheese & cracker tray and/or maybe
> >> some veggies with a dip of some sort? Bacon-wrapped little smokies?
> >> Meatballs? Canapes? Or, if you can't decide, maybe choose by lottery
> >> <G>?
> >
> > Sorry, I don't do simple
>
> How about Natchitoches Meat Pies? Personally I love them, but I'm only a
> couple of hours away from the Louisiana border. Here are a lot other ideas:
>
> http://www.jfolse.com/recipes/meats/beef27.htm

Interesting, but a bit too similar to the mini Jamaican beef patties I
did for another party recently.

Andy wrote:
>
> Pete C. said...
>
> >
> > I've got an upcoming Mardi Gras themed party to go to and bring some
> > appetizers. Unfortunately, a couple folks who will be there are severely
> > allergic to fish / shellfish, so that wipes out many of the more
> > thematically correct appetizer ideas.
> >
> > I've been vaguely thinking of using pre-fab pastry shells and making a
> > few different fillings, something with andoule (sp) sausage, something
> > with tasso ham, etc. perhaps.
> >
> > Any other ideas?
>
> Pete C.,
>
> Oh... oh...
>
> Chopped chicken liver paté with triscuit crackers?
>
> Sorry, no recipe.
>
> Best,
>
> Andy

Tasty for snacking at home, but not something I'd bring to a party.

Bob Terwilliger wrote:
>
> Pete C. wrote:
>
> > I've got an upcoming Mardi Gras themed party to go to and bring some
> > appetizers. Unfortunately, a couple folks who will be there are severely
> > allergic to fish / shellfish, so that wipes out many of the more
> > thematically correct appetizer ideas.
> >
> > I've been vaguely thinking of using pre-fab pastry shells and making a
> > few different fillings, something with andoule (sp) sausage, something
> > with tasso ham, etc. perhaps.
> >
> > Any other ideas?
>
> Do you mean appetizers, or do you mean hors d'oeuvres? An appetizer is a
> small-plate kind of thing, a pre-fab pastry shell is generally only
> bite-sized, i.e., an hors d'oeuvre.
>
> Bob

Could be either, or both or more generically "munchies".

Pete C. wrote:
> Bob Terwilliger wrote:
>> Pete C. wrote:
>>
>>> I've got an upcoming Mardi Gras themed party to go to and bring some
>>> appetizers. Unfortunately, a couple folks who will be there are severely
>>> allergic to fish / shellfish, so that wipes out many of the more
>>> thematically correct appetizer ideas.
>>>
>>> I've been vaguely thinking of using pre-fab pastry shells and making a
>>> few different fillings, something with andoule (sp) sausage, something
>>> with tasso ham, etc. perhaps.
>>>
>>> Any other ideas?
>> Do you mean appetizers, or do you mean hors d'oeuvres? An appetizer is a
>> small-plate kind of thing, a pre-fab pastry shell is generally only
>> bite-sized, i.e., an hors d'oeuvre.
>>
>> Bob
>
> Could be either, or both or more generically "munchies".

I like to make tortilla pinwheels. Cream cheese, cheddar cheese, chopped
black olives, bell peppers and green chile combined and spread on
tortillas. Roll 'em up and slice into rounds. Serve with salsa. Always a
hit.

Pete C. said...

>
> Andy wrote:
>>
>> Pete C. said...
>>
>> >
>> > I've got an upcoming Mardi Gras themed party to go to and bring some
>> > appetizers. Unfortunately, a couple folks who will be there are
severely
>> > allergic to fish / shellfish, so that wipes out many of the more
>> > thematically correct appetizer ideas.
>> >
>> > I've been vaguely thinking of using pre-fab pastry shells and making a
>> > few different fillings, something with andoule (sp) sausage, something
>> > with tasso ham, etc. perhaps.
>> >
>> > Any other ideas?
>>
>> Pete C.,
>>
>> Oh... oh...
>>
>> Chopped chicken liver paté with triscuit crackers?
>>
>> Sorry, no recipe.
>>
>> Best,
>>
>> Andy
>
> Tasty for snacking at home, but not something I'd bring to a party.


Bob,

It's a big ordeal to make. I wouldn't call it a snack food.

Best,

Andy