Need appetizer to take on boat.
We are joining other boats for a "raft up" to watch sunset and share appetizers. These will be our dinner, so we try to bring heavy or substantial appetizers. I have taken cheese/salami/olive platters, shrimp, chicken salad w/crackers, in the past, but looking for something new. Thank you in advance....mary
Shrimp Cocktail with a twist.....maybe with a mango & pineapple salsa.
Seafood Cerviche....Scallops, Fish, Shrimp and Lobster
marycarol: This is VERY rich, but in small slices with a side of lemon-dressed greens, it might meet your requirements.
I've only made this once, recently took it to an office meeting, got excellent reviews.
NOTES: I think 3 sticks of butter is way too much. It puffs up, butter spills over into the sheet pan that hopefully you put underneath, and there's even a little dribble once the semi-cooled bundt is turned out on to a platter. I found myself dabbing the bundt with a paper napkin to sop up the extra melted butter. I would use half the butter next time.
The ingredient list doesn't mention dill but the mixing instructions do. I guessed and added 2/3 t dried dill. It could have used more. And I think fresh dill weed would have been better than dried.
What a delightful way to spend a late afternoon! Here are some suggestions.
Baba Ganoush or Caponata
Fresh fruit (melons,oranges, etc), peeled, cut and served on wooden skewers
GHG's Healthy & Hearty Smoky Black Bean Dip
Em Bistro Eggplant Tapenade
Leek and Goat Cheese Tart
Mediterranean tuna salad sandwich
Shrimp Salad Sandwich from Kimchee - couldn’t locate the Chowhound thread.
Process 1 clove garlic, 4 anchovies (or sub capers), 1/2 cup packed fresh mint. Add 2-3 Tablespoons olive oil and 2 Tablespoons Fresh Lemon Juice. Process again. Add a dash of sea salt and coat dressing over 3/4 - 1 lb cooked shrimp. Serve it open-faced and scoop it onto toasted herbed sourdough with a tomato.
Mushroom Almond Pate
Squid Salad by al@Fairfax
^^This thread may give you additional ideas. It was based on comments and recipes from a Chowhounder picnic held in No. Calif.
101 Simple Appetizers in 20 Minutes or Less from Mark Bittman
I have a really simple recipe that y'all may like-spread one log of goat cheese in a pie pan or other small dish. Spread pesto sauce over goat cheese and bake at 350 until bubbly. Top with diced tomatos and serve with toasty french bread. Another simple suggestion that is easy to transport, but light are rosemary walnuts. Toss 3 tblspoons fresh rosemary and walnuts in a bowl. Heat 2 tablespoons of canola oil in a small skillet until warm. Add 1 teaspoon of cayenne pepper and stir until dissolved. Pour oil mixture over nut mixture, sprinkle on 2 tablespoons sugar and one teaspoon salt. Bake on an 20 ungreased baking sheet for about 20 minutes. You can store in a container for up to 2 weeks One taste and you will be hooked!
Thank you ALL for your great ideas! I am going to keep these for our next trip. I had to make my app. early on Sunday and had the ingredients on hand, so went ahead with deviled eggs and chicken salad with baguette rounds and romaine leaves to spread it on. Others brought meatballs, ham/cheese/mustard/pickle roll-ups, fresh marinated grilled swordfish chunks w/toothpicks/, spiced nuts, oatmeal cookies.
Your ideas will be great and will carry me through many more "raft-ups". It was great too, we saw the sun set and the full moon rise, just beautiful. (We're in the FL Keys) Thank you again!
I just won a Boating TV recipe for "Best Boating Sandwich" with a BBG Shrimp & Chourico Po Boy. One long loaf of Cajun bread if you can get it, Italian, if you can't. About a pound of chourico sliced on the bias and sauteed to bring out the flavor. A pound of 16-20 shrimp dusted with Cajun spice and sauteed. Romaine lettuce leaves to line the hinge-sliced loaf and keep the bread from getting soaked and falling apart. Fill with the shrimp, sausage, black olives, onion, and dill pickles. Mayo and mustard to your choice.
I think a great food to take on a boating party is Muffuletta. It is properly made on a large round Italian country loaf sliced horizontally and pretty well hollowed out. You then line the shell with marinated olive salad and layer various Italian cold cuts and sliced cheeses up to the top, lettuce and tomato (peppers, too, if you like) and reverse the cheeses and cold cuts to fill the scooped out lid.
After the top is back on the bread, wrap it tightly with plastic wrap and weight it down well (in the fridge) overnight or for at least several hours.
It travels well encased in the plastic wrap, and can be sliced into wedges (still wrapped) and served on the boat.
It is properly made on a large round Italian country loaf sliced horizontally and pretty well hollowed out....
How do you know where to make the first cut? :-)
btw.....I've always had my muffuletta's at parties quartered or cut into sixes depending on the size and type of bread used. here in the Northern New Jersey I have never seen a large round and flat loaf of bread normally made with the NOLA classic. Around here it is made quite frequently with a Ciabatta squarish type loaf of bread.,,,,horizontally cut...or is that perpendicular?
I have the best recipe for a boat.
Roast Beef pea pods:
Take Pea pods and boil until kind of soft. Cool
Slice roast beef in long strips and roll up, wrap pea pod around beef and secure with a tooth pick.
Serve w/ Woebers horseradish sauce.
So easy, and people LOVE them, they look great too. And no carbs. Marilyn