In need of some kicked-up appetizers!
I've made these several times for cocktail parties: Mini quiches with lobster and asparagus. I use a basic cream cheese/flour dough for the mini tarts (you can find tons of recipes for this online if you're not familiar); form into balls and chill, then press into mini muffin tins. Then fill with a basic quiche filling, and add cooked lobster (steamed or poached), and a roasted asparagus tip. Then bake until set. Super-simple, and the best part is that they can sit out for a while because they're just as tasty at room temperature.
Good luck with your party!
Seared Wasabi Local Tuna
2) 2 inch Tuna steaks, either from your local fisherman or grocery store.
Dust all over with wasabi power Heat skillet med high and drizzle with Olive Oil, allow pan to get smokin’ hot, add tuna steak, turn after 1 to 2 minutes and allow other side to sear for 1 to 2 minutes, remove from heat to allow to cool, the tuna should still be RARE inside. Once cooled slice the steaks against the grain and place on platter, serve with soy sauce and wasabi paste, garnish with toasted sesame seeds. Or served on top of seaweed salad, make a nice tapas plate
Feta Stuffed Grilled Calamari
1 lb squid (Try to get large or med size) cleaned
8 oz feta cheese
1 small clove garlic, pressed
Zest one lemon
1tbsp finely chopped parsley
1 tbsp oregano
S&P to taste
¼ C Olive Oil to bind
Red wine vinegar
Mix all ingredients together, place in plastic bag and snip end (you want it mixed very well). Place in Calamari and squeeze gently, filling the tube, you can secure each end with a tooth pick. This can be done in advance and kept in the refrigerator unti lready to grill. Grill to 7 minutes, on med to high heat, tuning careful not to burn. Do not overcook, the calamari will become chewy. When done, drizzle with olive oil, red wine vinegar and a couple shakes of oregano...serve immediately
Serious Sizzling Shrimp
2 lb tiger shrimp, cleaned and peeled
1 tbsp crushed red hot peppers
2 tbsp Bermuda Jams Gale Warning (or any pepper jelly)
2 cloves of garlic pressed or chopped finely
1/4 C Extra V Olive Oil
Salt / pepper to taste
Combine all ingredients and add shrimp. Allow to marinate for at least 1 hr.
Sometimes I allow 4 hrs. Skewer the shrimp and grill until desired doneness, about 3 minutes on each side, do not overcook shrimp it will get tough and rubbery
i've had a kicky version of this shrimp in phyllo canapé: http://www.foodnetwork.com/recipes/paula-deen/mini-phyllo-cups-filled-with-shrimp-salad-recipe/reviews/index.html
seared scallop on creamy & mild goat cheese with sage brown butter -- awesome! i love this goat cheese for the purpose: https://www.wegmans.com/webapp/wcs/st...
you REALLY wanna wow folks? Get some 9-12 (or bigger per lb) prawns for a cocktail. Serve them with a few different sauces.
Just plain old small chunks of ice cold raw tuna with dressing of sesame oil, hot pepper, green onion, and a little salt right before serving. If you have access to tobiko - a little dab on top.
OOOH- here's something - bites of tuna in different ways on one plate:
1. ceviche on a tortila chip
2. a small hand roll of diced tuna with the dressing above- wrapped in nori - maybe cucumber/tobiko, but no rice.
3. seared with a fruit salsa
I kinda think the 9-12 shrimp wows ppl more than anything.