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.