Your best appetizer/snack?
- alliegator Mar 6, 2013 08:46 AM
Spinning this off from the "Your best main dish" thread. What is the appetizer, snack, or small plate that you make that is a favorite of yours or most requested by others?
Please tell us about it :)
To follow up, here are the recipes for both:
3 green onions
¼ cup mayonnaise
¼ cup Greek Yoghurt (low-fat is fine)
¼ cup chopped arugula
4 slices bacon, cooked, drained & crumbled
fresh ground pepper
1 pint grape tomatoes, quartered
Combine green onions, mayonnaise, and yoghurt in food processor, and pulse until still chunky.
Transfer to bowl. Stir in bacon, tomatoes, and ground pepper. Taste and add a bit more salt (depending on saltiness of bacon) and pepper, if needed.
Note, that this can be made with regular plain yoghurt but it will be a bit looser than if made with Greek Yoghurt.
Lemon Marinated Shrimp with Sweet & Hot Peppers
½ cup olive oil
1 or 2 jalapeno peppers, sliced into discs
1 medium onion, chopped fine
2 red, orange, or yellow sweet peppers, julienned
6 whole, peeled cloves garlic
1-1/2 lbs. medium size shrimp, peeled
juice of two lemons (about ¼ cup)
¼ tsp. dried thyme
½ tsp. dried oregano
1. Heat olive oil in skillet over medium high heat.
2. Add jalapeno peppers, sweet peppers, garlic, and onions, cover and cook over medium heat for 10 minutes, stirring occasionally.
3. Meanwhile boil shrimp until just done, about 2 minutes from boil.
4. Drain shrimp and place in bowl for marinating. Toss shrimp with lemon juice to coat thoroughly. Add pepper mixture and mix completely.
5. Set aside for a few hours or overnight (if more than a few hours, refrigerate).
6. Bring back to room temperature if refrigerated. Remove cloves of garlic, add some dried thyme & oregano, and mix. Serve on toasted baguette slices.
Note, if planning to serve as finger food then, before boiling shrimp, cut them into bite size pieces. Alternately, leave shrimp whole, and serve with fork & knife as a sit-down appetizer.
Mine is stupidly simple but everyone goes nuts for them - olive cheese balls.
Throw 8oz of cheddar cheese in the food processor and grind. Add a stick of soft butter and a cup of flour, plus a pinch of salt, paprika and cayenne (or any other seasoning you like). Whiz until it forms a dough. Wrap small pieces of dough around large green olives (I usually get about 45-50). Freeze (or chill thoroughly), then bake at 400 for about 12-15 minutes.
The better your olives and cheddar, the better these are. Green olives stuffed with interesting things (like garlic slivers, sundried tomatoes, etc.) add an interesting twist.
AHHH, mini Phyllo cups......I do them with browned chopped Port mushrooms, garlic, parm cheese, Mozz Cheeze, little white wine and a little heavy cream & S/P. People go nuts over them.
Also do wet crab cake mixture in them. People go wild over them too.
Your Brie / raspberry combo sounds great.!!!!!
I've seen neither - where do you find them? In the freezer section?
I don't have a fabulous appetizer / snack except in the early summer when it's still not too hot to grill. I'll grill fresh fruit - pineapple, peaches, if I can still get them, cantaloupe. Those are scarfed up in short order.
Oh, I forgot to add - I made these once and they've been requested ever since http://thepioneerwoman.com/cooking/20...
They're entirely too rich for me but I've had guests sneak them out by the bowlful.
Blue cheese stuffed dates wrapped with thick cut deep smoked applewood bacon, broiled and glazed with an apple cider vinegar/ honey reduction.
A wedge of Cambozola drizzled with good honey along with some toasts or crackers. Fast, easy and never any leftovers.
"Cheese crumbles": shred parmesan cheese, spread it on the bottom of a greased (e.g. Pam) pan, let it melt about 5 minutes (so all of the melted shreds make a big criss-cross piece), let it cool, and then gently remove it from the pan. You have a roughly round-shaped, large piece of parmesan cheese.
Marinated mozzarella (olive oil, herbs and red pepper flakes) and olives, served with crostinis.
Not my all time favorite but the one that is requested the most is not even a real recipe-Wasabi Dip. Basically been told I am not welcome if I don't bring it.
-slice a block of cream cheese in half, lengthwise
-layer prepared wasabi on top of one of the slices
-place second slice on top of the one with wasabi, like a sandwich
-press black sesame seeds all over the cream cheese, including the sides, secure with tooth picks
-right before serving pour low sodium tamari soy sauce over the top
-serve with rice crackers.
My favorite? roasted shrimp cocktail with homemade cocktail sauce. Simple. Easy. Delicious.
Dips are always requested, particularly spicy black bean, white bean with roasted garlic & sun-dried tomato, and Moroccan-spiced carrot.
Other common requests/faves:
- Piquillo peppers stuffed with herbed goat cheese & drizzled with a sherry vinegar reduction
- Brussels sprouts "two ways" with anchovy-lemon sauce & fried capers
- Polenta rounds with various toppings & polenta "fries" with dipping sauces
- Lentil-walnut paté
My favourites are:
tuna tataki with ponzu dipping sauce
chorizo manchego puffs
Stuffed jalepenos wrapped in bacon
And truffle/parmesan popcorn (couple dashes of truffle oil in with butter then dust with parm at end)
Most requested apps/nibbles? Candied peanuts (from David Lebovitz' blog) and weirdly enough, pigs in a blanket. I use lil smokies sausages, wrap in triangles of puff pastry, brush with egg glaze and sprinkle sesame seeds/poppy seeds on top. I think I've tried a thin smear of mustard under the sausage, but that added another step when I could just whip up a honey mustard dip while they bake.
One is beet and sweet potato chips (made with a microwave gadget rather than fried) and the other is spicy corn fritters. The latter works best when entertaining at home because fritters aren't as good if they sit, but the chips are good for potlucks too.
I got this recipe for Artichoke and Sun-dried tomato tapenade a few years ago on CH and every time I make it, it gets rave reviews.
I also recently started making this Roasted Garlic and Carrot Hummus and it's delicious. People always asking for it.
I'm surprised no one mentioned the brie en croute.A favorite.....I do one with a walnut brown sugar, garlic and butter sauce on top, and on with dried cranberries, sugar and butter on top. I'm open to any other ideas with a brie wheel. Its such a simply recipe/app. Must have a hot oven, though!
I am constantly asked to bring BLT Dip, a bit different from the one previously listed. But my current favorite is a layered Mediterranean dip. hummus, pesto, kalamata olives, sun dried tomatoes, some veggies, and lots of good feta. I love it. I too want to eat everything in
this thread for dinner!
Vietnamese shrimp springs rolls. Anything wrapped in those rice paper wrappers look impressive. I use mint from my garden, cilantro, red lettuce, red pepper, shrimp and cooked rice stick. I server with hot chili sauce or peanut sauce as dip. But you can put anything.
Two 8 oz CC
One super finely diced garlic clove
Two scallions diced greens only
As much crab as you care for. I like about a pile the size of a block of the CC.
Half cup cheddar shreds for in and on the dip, halved.
Depending on who is eating it is either seasoned with two teaspoons of ranch dry seasoning powder or if the people eating can have msg then it is Badia complete seasoning
Mix everything but half the cheddar and put in an eight by eight pan and sprinkle with the rest of the cheddarand bake twenty minutes til warmed thru. Serve with crackers and veggies. Goes like gang busters
When squash blossoms are in season, I like to get the females. I stuff them with a crab salad and then fry them up in a tempura batter.
Would you believe that recently it's been dried fruit and nut mixes. Like unroasted almonds, roasted salted cashews, and dried berry mix. So simply and it disappears from the buffet table.
Maybe because it's different?
• 12 thin slices provolone cheese (6 to 7 oz.)
• 1/2 cup Gorgonzola cheese, softened (2 oz.)
• 1 Tbsp. milk
• 12 thin slices soppresata or premium Genoa salami (about 4 oz.)
• 12 large fresh basil leaves
mix gorgonzola & milk to spreading consistency. top salami slices w/provolone and spread cheese over. top w/basil leaf and roll into pinwheel.
cut into slices before serving.
Assorted crackers or flatbread (optional)
This reminds me of the Antipasto Skewers that I made for last year's July 4th party that I host. They were a huge hit and it was easy to make some of them without salami for the vegetarians. They looked great on a platter.
I used sun dried tomatoes and marinated mozzarella balls...everyone loved them.