HOME > Chowhound > Home Cooking >

Discussion

Specific Recipe Requests (Appetizers)

I am looking for recipes on the following & would love if I could find them all from folks that made them & were successful.

Thanks so much!

Seafood Dip - Preferably warm & savory. To serve w/ something crunchy. No mussels or clams please.

Flank Steak - as an appetizer.

Deviled Eggs - more elegant than normal.

Baba ganoush - will do soft pita chips w/.

Any additional appetizers that you've made and turned out wonderfully are certainly welcomed.

Thanks again everyone.

  1. Click to Upload a photo (10 MB limit)
Delete
  1. I've made deviled eggs with quail eggs, adding a v. small amount of truffle oil to the yolk/mayonnaise, and then a shaving of black truffle on top.

    1. One of my faves that I guarantee will leave the plate is to make little crostini:

      slice and lightly toast a thin baguette and top with the following (I make 2 or 3 types and set them out):
      1) goat cheese with a dollop of tapenade and a slice of sundried tomato (the kind in oil so it's soft)
      2) make some maple walnuts (take a bunch of walnut halves, toss in maple syrup and put in the oven at 350. Toss every five min until they start to brown. Cool.). Take a slice of pear, top with a little blue cheese (bleu d'auvergne or cambazola or gorganzola are nice), and 2 walnut halves.
      3) bruschetta - chop fresh tomatoes, sweet onion, torn basil leaves, good EVOO and a little lemon juice or balsamic.

      Very easy to assemble & make a couple of hours ahead and all are really yummy.

      1. I made these deviled eggs and they were a big hit...went FAST

        http://www.epicurious.com/recipes/rec...
        (I subbed creme fraiche for the sour cream

        )

        For seafood apps I like to do mini crab cakes topped with a bit of creme fraiche and lemon zest. Or a drop of remoulade is nice too.

        1. These aren't more elegant than regular deviled eggs but they were really popular: bacon and cheese deviled eggs. As someone said, adding bacon always helps.

          http://baconshow.blogspot.com/2006/07...

          A little more elegant is adding smoked salmon and capers. I don't have a recipe, though, just added mayo, sour cream, capers, chopped smoked salmon, lemon juice, seasonings (whatever catches my eye) into a food processor and taste.

          Seafood dip...I think most people have seen some variation of this one (add tabasco sauce or jalapeno for spiciness):

          http://www.cooks.com/rec/view/0,191,1...

          2 Replies
          1. re: chowser

            The bacon sounds delicious - my husband always says that *anything* can be improved with bacon.

            1. re: MMRuth

              My husband would agree w/ yours! I gave him a bacon book for his last birthday. I made the bacon deviled eggs as a tongue in cheek concession to him but they were the hit of the party!

          2. How about a "Black and Bleu Crostini" for your flank steak?

            Slice baguette thinly, and toast. Rub with a clove of garlic.
            Rub steak with blackening seasoning (you can either buy or make your own, there are recipes out there...includes paprika, garlic salt, cayenne, thyme...). Marinate overnight. Grill steak medium-rare and slice very thinly. Top crostini with sliced steak and crumbled bleu cheese.

            For your seafood dip, my mom has made this hot crab dip a couple of times and it is divine. They aren't kidding when they call it the "Best Hot Crab Dip".
            http://allrecipes.com/recipe/best-hot...

            1. Garnishing devilled eggs with salmon caviar and fresh chives makes a very elegant app. Devilled quail eggs are particularly delicious and very cute, too.

              Flank steak - make a marinade of 1/2 C kikkoman soy sauce; 1/4 C sweet mirin wine; 1/4 C water; 1 inch knob of fresh ginger, grated; 2 garlic cloves, grated. Place the steak flat in a baking dish, cover with the sauce. Don't let it stand more than 10-15 minutes - the marinade is very strong. Broil 6-8" from the heat source 'til it starts to curl, turn, broil 'til it starts to brown, turn and give it a finish (this is for rare). Let it rest for 5-10 minutes with foil over. Slice thinly against the grain, serve either with toothpicks going through or on thinly sliced baguette toasts.

              If you make it ahead of time, don't store it in the marinade but revive with sauce over it for about 1 minute or two in the microwave.

              1. For your seafood dip how about Curried Crab Dip?
                this is what I do:

                Crab
                mayo/sour cream blend
                some finely chopped onion and celery
                a squeeze of lemon
                curry powder to taste

                P

                1. C'mon folks.. need some more ideeaaass... =)

                  1 Reply
                  1. re: beginnerchow

                    BC, Pick up a copy of "The Essential Finger Food Cookbook" from Thunder Bay Press. Almost 300 pages of appetizer ideas and an excellent resource.

                  2. Baba Ghanoush (modified from Deborah Madison)

                    1 or 2 medium eggplants - grill a few minutes on each side, until skin blackened. This gives the dip a wonderful smokiness.

                    When cool, peel off blackened skins. Puree in food processor with:

                    -2-3 roughly chopped garlic cloves (go with less and add more after tasting, raw garlic can be strong)
                    -1/4 cup tahini
                    -lemon juice (from one or two lemons, to taste)
                    -salt to taste
                    -handful of cilantro or parsley
                    -fresh ground pepper, maybe some cayenne

                    Serve with a drizzle of olive oil.