Could I please get some suggestions for a cold appetizer for backyard BBQ?
Close friend's 50th birthay bash. He and his wife are quite accomplished in the kitchen and on the charcoal Weber out back. Last party at their house, he had a whole cooked pig delivered. I've been asked to supply something for the appetizer table. He does like spice, and has a coconut allergy. Otherwise, anything goes. I think cold selections are best. I can make anything, and have every kitchen gadget except for the Williams Sonoma jalapeno roasting tray. Cost is not a factor. Any and all help is appreciated. I thank you. Oh, I think about 25 adults.
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yummyinmytummy
Jul 1, 2011 11:11 AM
Ina Garten's Tuna Tartar is AMAZING...simple to prepare and has a big wow factor. Sushi grade ahi is expensive and you will need almost 2 pounds.
I like the idea of gazpacho - watermelon adding fresh crab on top.
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chef chicklet
Jul 1, 2011 11:03 AM
l found a new cold shrimp recipe that I'm trying tomorrow. Rather than serving the usual shrimp with cocktail sauce, the recipe is for spicy jerk shrimp and then served with a pineapple, mango and lime salsa. The recipe I saw called for cooked shrimp tail on, instead I'll marinate with the jerk rub cook quickly, and chill. First I'll quick cook them only, for a couple of minutes, super chill them, then skewer to serve on the smaller knotted bamboo picks..I like the idea of the chilly spicy shrimp with the fresh fruit salsa.
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2nding the watermelon salad suggestion, but with Spanish onion and a crumbly cheese (ricotta satata perhaps). Maybe some basil, too. If you salt it, you probably don't have to even dress it, since that makes its own gravy.
Or how about deviled eggs? If you really want to gild the lily, you can top them with a touch of caviar.›2 Replies -
Although I've not made this yet, I've got it in my tapas folder to test as soon as possible. It looks like you might need demitasse spoons as it seems thick. With all the seafood recommendations, you could certainly hang a shrimp on the glass edge. I'm thinking present in a deep tray with ice, maybe a towel nearby for blotting the bottoms of the glasses.
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Obviously this sounds a little high end, so you're not going to go with anything too simple. What about individual servings of gazpacho with some nice jumbo shrimp cocktail. Obviously, not knowing what the main course is going to be it's tough to judge. If it's a seafood crowd and money isn't an object, you could do a seafood tower with shrimp, clams, oysters, lump crab meat and/or lobster tails.
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DuchessNukem
Jun 29, 2011 11:49 PM
Shrimp with chopped tomatoes, cilantro, shallots, and avocado, gently tossed with homemade vinaigrette and lots of coarse black pepper. Everybody's your best friend after this. :)
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ursy_ten
Jun 29, 2011 11:09 PM
I like Sun dried tomato cheesecake squares
http://allrecipes.com/recipe/sun-drie...Because they're different, quite portable, and require minimal assembling, and are great cold or at room temperature.
They are quite rich, so I whip the mixture really well to make them as light as possible, and I cut them into squares about 1 x 1 inch in size. I also top each with a dob of sour light cream and a sprinkle of finely chopped herbs, which seems to cut the richness.
They are always very popular.
You could also spice it up a little with some cayenne pepper or paprika, if you like.
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re: King of Northern Blvd
chef chicklet
Jun 30, 2011 09:30 AM
These are perfect for summer bbq, do them myself. So refreshing with dipping sauce.
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Phurstluv
Jun 29, 2011 05:46 PM
I just did a backyard BBQ recently and served chicken liver mousse crostini. Went over huge. My caterer friend brought roasted green beans, served cold, w some homemade tzatziki dip.
Other thoughts:
Bruschetta w heirloom tomatoes
stuffed figs with pecans & bleu cheese
smoked bluefish pate (or any fish, for that matter)
goat cheese mousse piped into Parmesan tuiles
Spanish pinchos (served speared on toothpicks) like chorizo, manchego & black olive, or proscuitto or serrano ham, manchego & pepperoncini
stuffed poquillo peppers
cold soup shots, like gazpacho or spicy Thai cucumber-avocado (oh, strike that it uses coconut milk, but I can think of more if you like the idea)
cucumber cups filled w wasabi crab saladHappy to provide a recipe if needed!
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biondanonima
Jun 29, 2011 05:31 PM
A variety of cold spreads/dips like hummus, skordalia, etc.? Or some type of savory tarts? I make little tartlets with homemade ricotta, pesto and roasted grape tomatoes that are always a hit.
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re: biondanonima
farmersdaughter
Jun 30, 2011 02:38 PM
Your tartlet combo sounds great. What do you use for the shell? Pie crust, wonton skin, ??? Can you describe a little more?
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re: farmersdaughter
biondanonima
Jun 30, 2011 06:37 PM
The first time I made them I was in a hurry and I just flattened a roll of crescent roll dough into a sheet pan, baked it until golden and let it cool, then spread it with the ricotta followed by the pesto, then cut it into even squares and topped each with a roasted tomato. I actually loved the slight sweetness of the crescent roll dough with the savory toppings. I've also used puff pastry (you could use a large piece and make it a sliceable tart, or cut it into smaller, individual pieces). A non-sweetened shortbread style crust would work too, or you could just pile the toppings on toasted bread, bruschetta-style.
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goodhealthgourmet
Jun 29, 2011 03:44 PM
do you have any idea what they're serving for the main course & sides?
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