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Thread: Need appetizer ideas...

  1. #1
    Pete C. Guest

    Default Need appetizer ideas...


    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?

  2. #2
    Sky Guest

    Default Re: 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

  3. #3
    Lin Guest

    Default Re: 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.


    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

  4. #4
    Pete C. Guest

    Default Re: Need appetizer ideas...


    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

  5. #5
    Peter Guest

    Default Re: Need appetizer ideas...

    "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."

  6. #6
    Pete C. Guest

    Default Re: Need appetizer ideas...


    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.

  7. #7
    Mr. Bill Guest

    Default Re: Need appetizer ideas...

    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!


  8. #8
    Pete C. Guest

    Default Re: Need appetizer ideas...


    "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.

  9. #9
    Victor Sack Guest

    Default Re: Need appetizer ideas...

    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

  10. #10
    Mr. Bill Guest

    Default Re: Need appetizer ideas...

    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






  11. #11
    Andy Guest

    Default Re: Need appetizer ideas...

    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

  12. #12
    Bob Terwilliger Guest

    Default Re: 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?


    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



  13. #13
    Lin Guest

    Default Re: Need appetizer ideas...

    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

  14. #14
    Andy Guest

    Default Re: Need appetizer ideas...

    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



  15. #15
    Chris Marksberry Guest

    Default Re: Need appetizer ideas...


    "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





  16. #16
    Pete C. Guest

    Default Re: Need appetizer ideas...


    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.

  17. #17
    Pete C. Guest

    Default Re: Need appetizer ideas...


    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.

  18. #18
    Pete C. Guest

    Default Re: Need appetizer ideas...


    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".

  19. #19
    Tracy Guest

    Default Re: Need appetizer ideas...

    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.


  20. #20
    Andy Guest

    Default Re: Need appetizer ideas...

    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

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