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Jan 10, 2007 05:58 PM

Appetizer needed, different recipe please.

A group of us neighbors are getting together to try recipes out on each other that we've never made before. My entree was easy, since I've been thinking about making Blackened Scallops topped with Crab Imperial. My question is; since I cook often there are not too many appetizers out there that I haven't made. So, I'm asking if any one has any ideas for a new appetizer. One that would pair well with the seafood. Any ideas???

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    1. re: rexmo

      No I haven't, what are they??

      1. re: Parrot

        Little meat filled cigars rolled up in phyllo pastry.

        Here's a recipe link . . .

        1. re: rexmo

          That would be a great one, my boyfriend smokes cigars and so doesn't another guy in the group. Can they be made ahead and then reheated? Don't want to deep fry close to the time they arrive because of the "oil odor" that seems to fill the kitchen and dining room.
          But I love the theme!

    2. Is this a sit down first course or just a nibble kind of thing you are looking for like you might have with drinks?

      3 Replies
      1. re: Candy

        I'm looking for an appetizer for a sit down dinner. Thanks.

        1. re: Parrot

          I have a very good one from Frank Stitt's Southern Table cookbook. My e-mail is on my profile if you are interested drop ne a note and I'll sent it right off to you.

          It is baked creamy grits, molded in individual portions, plated crusty side of the grits up and surrounded by porcinis and country ham in a creamy parmesan sauce. It would be lovely before your seafood main.

          1. re: Candy

            I had those grits at his restaurant and they are to die for! Your post reminded me that I need to make them soon...

      2. It's hard to suggest something "new" when no one knows what you've made. How about the supposedly "new" thing for 2007--gnudis?

        2 Replies
        1. re: chowser

          Yes, you are'd don't know what I've made. But think of the mainstream appetizers...I've done most of them. So, I'm just looking for something different. Hope that helps! What are Gnudis??

          1. re: Parrot

            Then you come right down to it, the insides of raviolis.


            Nice and airy and not too filling before a heartier main course.

            I don't know if you've done parmesan cups but I like them, too. Bake parmesan cheese in circles, when they come out, flip onto upside down muffin tin to make cups. Fill w/ whatever you want, maybe prosciutto and persimmons? Crab salad? Some kind of risotto? Parmesan cups have been around for years, though, so I don't know if they're "new".

        2. could you perhaps do a soup/bisque in small teacups as an appetizer? something seafood would obviously work well.

          2 Replies
          1. re: pamd

            Soup would be a great idea! I'm trying to stay away from a seafood soup. Since it will take place by the end of this month...what would be a great warmer??

            1. re: Parrot

              for a cold version, ceviche would work, but then you're dealing with seafood. As for soup, any type of bisque- maybe butternut squash? So many options...

          2. What about a Jalapeno Pie? So easy and the spicy kick would complement the smoothness of the seafood.

            2 Replies
            1. re: sugarcookie

              Would love the recipe...!! It may not work for this group, but I would like it for a starter for the 2 of us.

              1. re: Parrot

                This is a total party-pleaser, not complicated but not exactly refined.

                HOT JALAPENO PIE

                2 7-oz jars jalapeno pepper, slivered
                1 lb. grated Cheddar cheese
                8 eggs, beaten

                Drain and seed peppers. Cut into long slivers. Arrange in bottom of a pie tin. Press grated cheese over the peppers (you can blend cheddar with jack cheese if you like instead). Beat eggs and salt and pepper. Pour over the cheese. Bake in 350 degree over for 25-30 minutes. Remove and let set for 3 - 5 minutes. Cut on the diagonal to create diamond-shaped slivers.