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Discussion in 'Recipe Archives' started by snowangel00, Oct 9, 2007.
Appetizer Recipes will be posted here.
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Plump and Tender Shrimp Cocktail Recipe
Shrimp cocktail may be thought of as boring. But done right, it really rocks. Unless you hate shellfish - in which case I apologize. But if someone in your life loves shrimp cocktail - you are now prepared to rock their socks off one day. This is WAY better than buying the precooked shrimp. It seems labor intensive but once I made it one time I was surprised at how easy it was. Save time by cutting the veg ahead if you want. Serve with Aunt Sharyn’s Cocktail Sauce
For the Shrimp:
2 pounds (900g) large or jumbo shrimp, shells removed (except for tail portion) and reserved, deveined if desired (see note)
2 tablespoons plus 1 teaspoon (28g) kosher salt, divided
1/2 teaspoon baking soda
2 quarts (1.9L) water
2 cups (480ml) dry white wine
2 ribs celery, diced
1 medium yellow onion, diced
1 fennel bulb, diced (optional)
3 medium cloves garlic, smashed
1 (2-inch) knob fresh ginger, peeled and thinly sliced
2 sprigs fresh tarragon (optional)
2 sprigs flat-leaf parsley
Fresh juice of 1 lemon
In a large bowl, toss shrimp with 1 teaspoon kosher salt and the baking soda until evenly coated. Transfer to the refrigerator until thoroughly chilled, about 30 minutes.
Meanwhile, in a medium pot, combine 2 quarts water with white wine, celery, onion, fennel, garlic, ginger, tarragon, parsley, lemon juice, and remaining 2 tablespoons salt. Add reserved shrimp shells (if you have them). Bring to a simmer over medium heat, then lower heat and gently simmer for 20 minutes. Strain out and discard solids and return broth to pot.
Fill a large bowl with ice water. When shrimp are done chilling in the fridge, add to pot with broth. Set over medium-high heat and cook, stirring occasionally, until temperature reaches 170°F on an instant-read thermometer and shrimp are just cooked through; adjust heat to make sure temperature does not go over 170°F.
Using a slotted spoon, transfer shrimp to zipper-lock bags, making sure not to crowd too many shrimp into each bag. Seal bags, removing as much air as possible, and submerge in ice water, moving shrimp around in each bag, until cooled. I set a heavy plate on bags to hold them down in the water. Transfer zipper-lock bags to refrigerator until shrimp are thoroughly chilled, at least 30 minutes.
NOTES: Devein the shrimp if you prefer by slicing along their backs and removing the vein. Or do yourself a favor and buy them shells off (except for tails) and already deveined. Because life is too short.
Aunt Sharyn’s Cocktail Sauce
This is a recipe that is not a recipe. Very forgiving.
Heinz ketchup, 1 cup
Worcestershire, 2 tsp
Jarred horseradish, ¼ of the little jar it comes in (more or less to taste)
2 t lemon juice to offset tomato sweetness
Chill well and serve with Shrimp Cocktail.
This is a great alternative to traditional cocktail sauce when serving chilled cooked shrimp!
1 cup real mayonnaise (replace part or all of this with sour cream for a creamier version)
1/4 cup ketchup or chili sauce
1 tablespoon pickle juice (or 1/2 tablespoon vinegar)
1/2 teaspoon creole seasoning
2 teaspoons paprika
1/4 teaspoon mustard
1-4 teaspoons prepared horseradish (I like 1 teaspoon when serving with seafood, but more with a bloomin' onion, it's really up to your preference)
1 large clove minced garlic (about 1/4 teaspoon garlic powder)
Salt and pepper to taste
Cayenne pepper to taste
A few drops of Tabasco (Franks hot sauce works too!)
1 tablespoon freshly squeezed lemon juice (especially if serving with seafood)
Optional add-ins: Finely chopped green onion, fresh parsley, celery, tomato, and/or red bell pepper
Mix all together. Keep refrigerated. Serve with seafood, sandwiches, burgers, chicken, fries, onion rings, bloomin' onions, etc.
There are a lot of variations you can do here. Replace some (or all) of the mayo with sour cream for a creamier version. Use some mild chili sauce instead of ketchup for a great flavor. Use pickle juice for a tartar sauce-ish taste or vinegar for a little more neutral flavor. Add more or less horseradish, Cayenne, and Tabasco depending on how much of a kick you want. Add chopped peppers and onions for a chunkier sauce. No two remoulades need be alike.
Savory Spinach Dip
1 ½ oz pkg veg soup mix or ½ pack of onion soup mix
1 ½ cups sour cream
1 c mayo
10 oz pkg frozen chopped spinach, thawed and drained
4 oz can water chestnuts, drained and chopped
3 green onions, chopped (optional)
Stir together soup mix, sour cream and mayo until well blended; add remaining items. Cover; chill for at least 2 hours before serving. Serve with crackers or torn up chunks of sweet Hawaiian bread, etc. Makes about 5 cups.
ROASTED GARLIC PUFF PASTRY FLATBREAD
2-3 whole heads of garlic
1 sheet of puff pastry, thawed per package instructions
1 cup shredded mozzarella cheese
3 tablespoons crumbled gorgonzola cheese
½ teaspoon fresh rosemary, chopped
½ teaspoon fresh thyme. chopped
Balsamic Reduction (optional)
¼ cup balsamic vinegar
1 small sprig fresh rosemary (optional)
½ teaspoon fresh thyme. chopped
Salt and pepper
Preheat oven to 400 degrees.
Cut the top of garlic, exposing cloves, Drizzle with olive oil and a pinch of salt
Wrap garlic in aluminum foil and place on a small baking sheet or place each garlic head in a muffin tin.
Cook for 35-40 minutes until soft and tender. Allow to cool to touch.
Once cool squeeze garlic out of cloves and mash with a fork until desired consistency. Set aside.
Place puff pastry on a parchment lined baking sheet and prick with a fork.
Spray the bottom of another baking sheet and place on top of puff pastry. This helps to keep the puff pastry flat. Bake for 10-15 minutes until bottom begins to brown.
Remove baked puff pastry from oven. Spread with mashed garlic. Sprinkle with mozzarella cheese, crumbled gorgonzola cheese, rosemary and thyme.
Place back in the oven without the baking sheet on top and bake for another 7-10 minutes until cheese is melted.
Cut into squares and serve.
Balsamic Reduction (optional)
Heat balsamic vinegar and rosemary sprig in a small saucepan over medium heat. Bring to a low boil and stir occasionally until liquid reduces by half and thickens.
Remove rosemary sprig and drizzle over flatbread or serve on the side.
TIP: Use the above method of prepping a puff pastry as a "pizza" shell for any number of toppings!!! BBQ sauce, shredded cooked chicken, red onions and blue cheese? People gobbled that one up! The sky is the limit!
Cheesy Bacon Broils
Crisply cooked crumbled bacon - 12 oz to 1 lb
3/4 cup Mayo
1.5 cups freshly shredded Sharp Cheddar
Sprinkle of garlic powder- to taste
Sprinkle of onion powder - to taste
1 tsp or so dried parsley (optional)
Thin slices of bread - use a baguette, rye party bread slices or just thinly sliced bakery bread - Italian, French, whatever you have!
Mix all the ingredients except the bread. Spread the mixture on the slices of bread. Put on foil or parchment lined cookie sheet and broil until bubbly and lightly browned.
Cucumber Bites Appetizer
May be prepared several hours to one day ahead and kept in fridge!!!! Party bonus! We've made these MANY many times!
2 cucumbers, greenhouse (long kind)
12 cherry tomatoes (or small pieces of red bell pepper) - Optional
8 oz cream cheese, softened
2 T mayo
6 T ranch dressing
2 T fresh dill (3 tsp dried)
1/2 tsp garlic salt
Black Pepper for garnish
Wash, peel and slice cucumber into half inch to ¾ inch slices.
Remove a little of the insides of the cucumber with a half teaspoon measurement or a melon baller works perfectly if you have one..
Combine softened cream cheese, mayo and ranch. Mix it well until smooth in texture.
Add dill and garlic salt and mix until just combined.
Place all the topping into a piping bag fitted with a star tip and pipe out about ¾ T into each prepared cucumber. You can also put in a Ziplock bag that you snip a tiny hole off of one corner - then squeeze it out that way. (Pat cucumbers dry first with paper towels or topping will not stick)
Top with cherry tomato halves or pieces of bell pepper if desired for some color. Sprinkle with black pepper.
NOTE: If topping seems to thick to squeeze out of bag add a bit more mayo or ranch or even sour cream to thin it some so that it pipes easily.
Prep ahead appetizers for parties don't have to be super complicated...here are couple tried and trues:
JOC Stuffed Celery
Combine 1 T butter, 1 T Roquefort cheese (Or blue cheese, or sharp cheddar or whatever!), 3 oz cream cheese, salt and 1 tsp caraway, dill or celery seed. Obviously this makes a small amount so double or triple as desired. If using a less strong cheese (vs. Roquefort) then add more of it to taste!
Place mixture in washed, trimmed and patted dry celery ribs. Cut ribs into smaller 2" or so sections horizontally - wiping knife in between to keep cuts clean.
Optional: Pipe the filling to make it look fancier or use Ziploc bag with corner snipped off.
Sprinkle with paprika.
Chill well until serving.
Stuffed Snow Pea Pods
Scrub snow pea pods.
Blanch pods in boiling water for 30 seconds. Drain, rinse in cold water and drain well again. Keep in fridge covered up to a day ahead. Several hours before party, cut off the stem end of the pod diagonally. Fill a pastry bag with:
Mixture from Cucumber Bites recipe above.
Pipe some filling into each pod. Chill well then serve.
If you have never tried bacon wrapped dates, you are missing out. They are soooo yummy. This recipe has you add an almond, but you can leave it out if you like and they are just as good. And if you want ALOT of dates, Costco sells a great big tub full for cheap!
35 to 40 pitted dates
70 to 80 salted roasted almonds
2 pounds thin bacon, cut in half
Watch how to make this recipe.
35 to 40 toothpicks
Preheat the oven to 425 degrees F.
Stuff each date with 1 to 2 almonds. Wrap each date with half a piece of bacon and secure with a toothpick.
Bake, turning the dates halfway through so the bacon is evenly cooked, 15 to 18 minutes. Serve warm or at room temperature