The Hors D'oevres Thread

[Gilbey]

So what's your favorite horderves? Mine is the fried calamari. Nothing beats the taste of it. Goes well with any drink from Coke to Chardonnay. Just hits the spot! :)

http://i225.photobucket.com/albums/dd3/syddddddd/fried_calamari.jpg

[scotrace]

Andre' Soltner's famous "Tarte Flambe'," which is bacon, onions and a creme fresh mixture baked on rounds of puff pastry. :)

[ohairas]

When I first read this I thought it said "creme flesh mixture".:eusa_doh: I woke up early and couldn't get back to sleep.....
But that sounds good Scot!

Andre' Soltner's famous "Tarte Flambe'," which is bacon, onions and a creme fresh mixture baked on rounds of puff pastry. :)

I like calamari too.
I really like spinach artichoke dip, but not the pansy mayo stuff. Pepper Jack and parmesean cheese, cream cheese, jalepenos, ect. Served with pita chips.
Nikki

[BegintheBeguine]

I have calamari as an appetizer at a restaurant, I've yet to try them at home. Anyway, if I'm bringing hors d'oeuvres to a party I always bring Clam Blobs. From the book Sixties People by the Sterns.
7oz. can of chopped clams (not drained) 8 oz. package of cream cheese, Worcestershire sauce, garlic, onion and curry powders to taste. Mix it all up well and spread on Melba Toast rounds. Broil-3-5 mins.
Party-goers gobble them up.

[Dagwood]

When it comes down to it, my soul screams for little hot dogs. :)

[scotrace]

When I first read this I thought it said "creme flesh mixture".:eusa_doh:


I think that comes after the dessert.
lol

[Josephine]

When it comes down to it, my soul screams for little hot dogs. :)

The ones wrapped in puff pastryish stuff? I love them!! Those, chocolate, and a (few) drink(s) are all I need for a party! :D

[BegintheBeguine]

At a Christmas party I went to with the pugs, someone decided to give the little guys a snack of cocktail weiners, right before all 4 pugs decided to sit in my lap!
Mmm, cocktail weiners, in a Crock Pot with some kind of sauce that's not ketchup. Very tasty.

[jamespowers]

http://www.deviledeggs.com/images/main_09.jpg

I guess I just got used to seeing them at family functions. A friend makes them with bacon bits in the yolk mixture and they are great. :D

[skillbilly]

Thinly sliced baguette with triple cream brie, lavender honey, and hazelnuts.

Tres muy.

[ohairas]

I think that comes after the dessert.
lol
OMG, lol, you are bad!
James, oh... deviled eggs. Yummy.
Nikki

[Barbigirl]

I like brie baked inside puffed pastry drizzled with a berry reduction sauce and a champagne cocktail to wash it down.

[Joie DeVive]

My MIL taught me a hot cranberry sauce over brie Hors D'oevres . I spice it with ground cloves and either orange or lemon peel.

I also love deviled eggs. I make mine with no onions, dijon mustard, and top it with dill weed.

But the most wicked one I've ever run across is the chili cream cheese dip served hot with nacho cheese Dorritos. Not all that classy, but YUM!!

[Barbigirl]

I like to make deviled eggs with crab and horseradish. Just enough to give it real zing and paprika over the top.

[bolthead]

So what's your favorite horderves? Mine is the fried calamari. Nothing beats the taste of it. Goes well with any drink from Coke to Chardonnay. Just hits the spot! :)

http://i225.photobucket.com/albums/dd3/syddddddd/fried_calamari.jpg
Gilbey, that pic just made my mouth water..... :eusa_clap

[bolthead]

I have calamari as an appetizer at a restaurant, I've yet to try them at home. Anyway, if I'm bringing hors d'oeuvres to a party I always bring Clam Blobs. From the book Sixties People by the Sterns.
7oz. can of chopped clams (not drained) 8 oz. package of cream cheese, Worcestershire sauce, garlic, onion and curry powders to taste. Mix it all up well and spread on Melba Toast rounds. Broil-3-5 mins.
Party-goers gobble them up.
Now this one sounds like a winner as well, thanks.

I also love Scallops wrapped in Bacon, yummy.

Love deviled Eggs too, I'll have to try the Crab addition, that sounds interesting.

[Josephine]

My husband hates to see deviled eggs at a party, 'cause I'll lick out the yolk (yum!) and hand him the whites (bleh!). :D

[dnjan]

My husband hates to see deviled eggs at a party, 'cause I'll lick out the yolk (yum!) and hand him the whites (bleh!). :D
Depending upon the technique, the first part of that could make you the hit of the party ...

[LizzieMaine]

Fried cheese. Really.

[Fletch]

Is that fingerfood, or crackerfood?

[Diamondback]

Let's see:
->Fried cheese sticks (especially mozzarella)
->Fried ravioli
->Chicken strips
->Li'l Smokies (especially the kind with cheese inside)
->I once made up a marinated cold-cuts and cheese tray that the crowd went nuts over--I had to fight for a piece of my own work!
->Darn near anything that doesn't have seafood in it on the Olive Garden's appetizer menu...:eek:

[Brinybay]

Fresh fruit.

[sweetfrancaise]

I'm a big fan of a yearly treat that a family friend makes every year--she calls it Shepherd's Dip. She makes it with cream cheese, chipped beef...I don't know what else, but it's YUMMY and you serve it in a bread bowl. Sigh.

Also a big fan of cheese and cracker plates.

CHEESE.

[rumblefish]

Oysters and/or clams on the half shell. Cocktail sauce for the clams, and for the oysters, a few drops of lime and Tabasco.

[rumblefish]

I'm a big fan of a yearly treat that a family friend makes every year--she calls it Shepherd's Dip. She makes it with cream cheese, chipped beef...I don't know what else, but it's YUMMY and you serve it in a bread bowl. Sigh.

Also a big fan of cheese and cracker plates.

CHEESE.
Sort of shepard's pie-ish?

[jamespowers]

I like to make deviled eggs with crab and horseradish. Just enough to give it real zing and paprika over the top.

Sounds good to me send over a couple of dozen. Hold the paprika. ;) :p

[sweetfrancaise]

Sort of shepard's pie-ish?

Nah, not really. No potatoes, or gravy, or any of that wonderful stuff that goes into the pie. Just a creamy, cheesy, warm dip. :D

[Josephine]

Depending upon the technique, the first part of that could make you the hit of the party ...

Yeeeeeeeeeeeeah, I realized 'suck out' wasn't the right phrasing, but I should have gone with 'scoop out'! :D

[Murph351]

Shoot just ate and now I'm hungry again, thanks.

Here's one I make that's a hit at parties

Baked Sausage Stuffed Mushrooms:
minced garlic cloves
butter
spicy pork sausage
bread crumbs
Parmesan cheese
fresh parsley
Salt and pepper

I usually make double and eat half before I get to the party :D

[Mike in Seattle]

I'm a big fan of a yearly treat that a family friend makes every year--she calls it Shepherd's Dip. She makes it with cream cheese, chipped beef...I don't know what else, but it's YUMMY and you serve it in a bread bowl. Sigh.

Sounded interesting, so I Googled and found... (http://www.cooks.com/rec/view/0,1715,149163-249202,00.html)

[ohairas]

*yucky* Blech! Never again for me! This was the last thing I ate before realizing I was pregnant. I'll never forget the smell and it's a shame because I USED to really love them! The whole house smelled of mushrooms and I had to leave and buy a box of cheezits, lol!
Nikki

Shoot just ate and now I'm hungry again, thanks.

Here's one I make that's a hit at parties

Baked Sausage Stuffed Mushrooms:
minced garlic cloves
butter
spicy pork sausage
bread crumbs
Parmesan cheese
fresh parsley
Salt and pepper

I usually make double and eat half before I get to the party :D

[sweetfrancaise]

Sounded interesting, so I Googled and found... (http://www.cooks.com/rec/view/0,1715,149163-249202,00.html)

Ah-ha! There 'tis. Thanks for the recipe--I ask for it every year, and she never hands it over...lol

[Gilbey]

Ah-ha! There 'tis. Thanks for the recipe--I ask for it every year, and she never hands it over...lol

For some reason, this reminds me of Chicken Ala King my Mom used to make where she cut a hole on top of each roll and stuffed the ingredients in. They were absolutely delicious! Thanks SF :)

http://www.rochebros.com/images/contentpages/Catering_ChickenALaKing.jpg

[Josephine]

My stock hors d'oevres are artichoke dip (artichoke, mozzarella, garlic, parmesan, mayo), spinach dip (on the back of a Knorr's package), salami spread with cream cheese and rolled up, and chopped shrimp mixed with cocktail sauce, poured over a a block of cream cheese, served with cracker, and one I got from my mother, a Gouda wheel, smashed with Miracle Whip and dry mustard, and I think other things but I can't remember. She would save the wax covering of the Gouda and put the dip back in, but I just put it in a bowl.

[Miss 1929]

http://www.deviledeggs.com/images/main_09.jpg

I guess I just got used to seeing them at family functions. A friend makes them with bacon bits in the yolk mixture and they are great. :D

Our crowd always has deviled eggs! I make mine with wasabi mayonnaise, it rocks.

I also adore Beluga caviar (the real deal) and steak Tartare! Give me protein!

[ohairas]

Mmm, I've put wasabi paste in mine before. Curry too!
Nikki

Our crowd always has deviled eggs! I make mine with wasabi mayonnaise, it rocks.
!

[Mr. Lucky]

This -
http://xd3.xanga.com/b3a8006a4222847906610/w32231141.jpg

Here -
http://farm2.static.flickr.com/1052/663653305_20bf94d4f7.jpg

Nothin' like table-side Steak Tartar at Sardi's.

[rumblefish]

This -
http://xd3.xanga.com/b3a8006a4222847906610/w32231141.jpg


Nothin' like table-side Steak Tartar at Sardi's.

OH MAN!
Raw meat you say! count me in. it's very easy for me to over indulge on steak tartare.
Ever have raw venison? Like carpacio, sliced thin, drizzled with olive oil, sprinkled with locatelli, barrel salt and black pepper.

[Mr. Lucky]

OH MAN!
Raw meat you say! count me in. it's very easy for me to over indulge on steak tartare.
Ever have raw venison? Like carpacio, sliced thin, drizzled with olive oil, sprinkled with locatelli, barrel salt and black pepper.
There's this little Italian joint in Beverly Hills, on La Cienega, that has the BEST carpacio I've ever had: shaved hyper thin filet, a very light lemon/garlic dressing, small sheets of Pecorino Romano and baby greens. Mmmm, it's good!

[Miss Crisplock]

Ohhh, Mr. Lucky. I think I'll be needing that restaurants name.....

[Mr. Lucky]

Ohhh, Mr. Lucky. I think I'll be needing that restaurants name.....
Caffee Carrera. Just south of Wilshire on La Cienega. Ask for Armando. ;)

[pennycarrol]

As a lot of loungers said, this thread makes me really hungry!!! I learned a lot of things!!! Thank you!!! I'm going to try some of your recipes!!! I know, I know, I know, I know, I know.... but my favourite "hors d'oeuvre" is snails in a "persillade".... lol!!! I also love dips of any kind, with uncooked vegetables!!! Smoked salmon is one of my favourite too!!!!!

[Rosie]

When I was a kid, I LOVED deviled eggs. My mom would make them for dinners when guests were over, get-toethers, etc. When she found out how much I liked them, she would make me two or three eggs on the weekend for snacks.

My mom is a BIG fan of fried calamari. I am rather partial to the mini crab cakes served at this great restaurant in my neighborhood.

I had an entire box of ready to bake hors d'oevres left over after my Holiday party late last year. Over the course of a week, I ate the entire box for dinner. Potato puffs, chiken and cheese puffs, spinach and cheese puffs, mushroom and something puffs and crab puffs, BJs brand. They were pretty good too.

[Miss Crisplock]

Smoked Salmon. Crackers. Repeat.

[K.D. Lightner]

Black caviar on Bremer crackers

Stuffed mushrooms

Oyster shooters like I used to get at Fishmart in San Diego: a big oyster, some lemon juice and tabasco sauce, with a shot of vodka in it. I just stir and upend it, right down the throat. Then, I grin, feeling no pain.

Shrimp cocktail

Ikura (large salmon roe) with raw quail egg, sushi. That is sheer ecstacy

karol

[Decodence]

We've had quite the success with the following appetizers on numerous occasions:

Sweet corn cakes with tomatillo salsa, spicy cream, and fresh avocados.
http://www.wazny.com/images2/food/corncakes/DSC02967%20(Small).JPG

Avocado eggrolls.
http://www.wazny.com/images2/food/eggrolls/DSC03300%20(Small).JPG

Bacon wrapped scallops with grilled asparagus.
http://www.wazny.com/images2/food/scallops/DSC02044%20(Small).JPG

[Josephine]

We've had quite the success with the following appetizers on numerous occasions:

Sweet corn cakes with tomatillo salsa, spicy cream, and fresh avocados.
Avocado eggrolls.
Bacon wrapped scallops with grilled asparagus.


I showed The Husband your post, for the last picture (I love bacon!), and this was the response:

Him - Gah! My Tummy is now Rumbly! Damn you woman!!!
Me - That might be nice to have Valentines Day.
Him - All 3! Tonight! Make it so! Yes, V-Day would be good too.
Me - Heehee! I'll try and get the recipes.
Him - Please.

So in the interest of domestic tranquility, could you please post the recipes? :D

[Decodence]

I showed The Husband your post, for the last picture (I love bacon!), and this was the response:

Him - Gah! My Tummy is now Rumbly! Damn you woman!!!
Me - That might be nice to have Valentines Day.
Him - All 3! Tonight! Make it so! Yes, V-Day would be good too.
Me - Heehee! I'll try and get the recipes.
Him - Please.

So in the interest of domestic tranquility, could you please post the recipes? :D
I'll dig them out when I get home as the proportions of ingredients eludes me W/O having the recipe in front me. The corn cakes are absolute CAKE to make, quick and easy. The spicy mayo is cake too. The tomatillo salsa is a bit more of a pain, especially if you don't have tomatillos fresh, but whatever sauce/avocado/garnish you use is completely up to you.

The eggroll dipping sauce takes quite a bit of ingredients. The eggrolls are pretty simple, but you have to play with the sundried tomatos to see how much you prefer as they can easily overpower the other ingredients. It also pays to have a deep fryer. ;)

The scallops are the simplest of course. I half-cook the back ahead of time, and set it aside until the scallops are ready to go into the oven. I use EXTRA jumbo scallops. They are about a 10-count. Rinse them off, and pat dry. Wrap bacon around, and skewer as necessary (I use 6" bamboo skewers"). Put on rack with baking sheet to catch drippings. Only cook 10-12 mins at 350 (KEEP A CLOSE EYE ON THEM AS SCALLOPS ARE VERY EASY TO OVERCOOK). I usually start checking them around 9 mins time. Take out, cool slightly, eat.

Here are some other shots of the scallops for comparison/prep.

(that is a nickle for scale).
http://www.wazny.com/images2/food/scallops/DSC02040%20(Small).JPG
Cooking rack
http://www.wazny.com/images2/food/scallops/DSC02045%20(Small).JPG
Grilled asparagus, just toss it with EVOO, S&P, and toss onto grill (gas or charcoal, doesn't matter). Turn once, and plate.

[Josephine]

I'll dig them out when I get home as the proportions of ingredients eludes me W/O having the recipe in front me.

w00t! I thank you, The Husband thanks you, our stomachs thank you. :)

[MissHuff]

Why did you have to post those bacon wrapped scallops? :eusa_doh: Now I reeeally want some.. and by some I mean 50

[Decodence]

We've had a house guest for the last week, so I didn't get a chance to sit down and type out the recipes last night, but will get to them this afternoon for sure. Sorry.

[Josephine]

That's ok, D, I have until the weekend after Valentine's Day to gather up everything. :)

[Joli7211]

Thinly sliced baguette with triple cream brie, lavender honey, and hazelnuts.

Tres muy.


Oh wow! That sounds heavenly!

[Decodence]

Sweet Corn Tamale Cakes

Salsa Verde
2 Tomatillos, chopped (remove papery skin)
1 4-ounce can mild green chilies
1 green onion, chopped
2 tablespoons fresh cilantro
1 ¼ teaspoons granulated sugar
¼ teaspoon ground cumin
¼ teaspoon salt 1/8 teaspoon ground black pepper

Tomato Salsa
1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon minced, fresh cilantro
¼ teaspoon lime juice
¬? small fresh jalapeno, minced
Dash salt
Dash ground black pepper

Southwestern Sauce
¬? cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
¾ teaspoon granulated sugar
¬? teaspoon chili powder
¼ teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder dash salt
Dash garlic powder

Cakes
1 ¬? cups frozen sweet corn
¬? cup butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt ¬? cup masa harina (corn flour)
2 tablespoons all-purpose flour

Garnish
¼ cup sour cream
¬? avocado, chopped
2 tablespoons coarsely chopped, fresh cilantro

1. Prepare salsa verde by combining all ingredients in a food processor on high speed. Cover and chill.
2. Prepare tomato salsa by combining all ingredients in a small bowl. Cover and chill.
3. Prepare southwestern sauce by combining all ingredients in a small bowl. Cover and chill.
4. Preheat oven to 400 degrees.
5. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it’s coarsely pureed. Combine pureed corn with softened butter, sugar and salt. Blend well with electric mixer until smooth.
6. Add masa and flour and blend well. Mix in the remaining ¬? cup of frozen corn kernels by hand.
7. Measure ¬? cup portions of the mixture and form it into 1-inch wide patties with your hands. Arrange the patties on a baking sheet and bake for 20-25 minutes or until the cake are lightly browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 minutes or until the other side is browned.
8. While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat your plate in the oven for a bit to help warm the sauce). Arrange the tamale cakes side-by-side, top with sour cream, drizzle southwestern sauce, sprinkle with tomato salsa, avocado and cilantro.


Avocado Eggrolls

Dipping Sauce
¼ cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
¬? teaspoon tamarind pulp
¬? cup honey
¼ cup olive oil

Eggrolls
1 large avocado
2 tablespoons chopped sun-dried tomatoes (bottled in oil)
1 tablespoon minced red onion
¬? teaspoon chopped fresh cilantro
Pinch salt
3 eggroll wrappers
1 egg, beaten
Vegetable oil for frying

1. After you peel the avocado and remove the pit, dice it into bite-size pieces
2. In a small bowl, combine the avocado with the tomatoes, red onion, cilantro and salt. Be careful not to smash the avocado.
3. Prepare the eggrolls by spooning 1/3 the filling into an eggroll wrapper. With the wrapper positioned so that one corner is pointing toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. Roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over the filling and “glue” the corners to the wrapper. Finish by rolling the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed. Repeat these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce. You can easily double (or triple!) this recipe for larger servings.
4. Prepare the sauce by combining the cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
5. Combine the vinegars, honey tamarind, and saffron in a small bowl. Heat the mixture for about one minute in a mircrowave, then stir until the tamarind pulp dissolves completely.
6. Pour the tamarind mixture into the blender or food processor with the cashew mixture and mix with short bursts until well combined.
7. Pour the blended sauce into a small bowl. Add the oil and stir by hand. Cover and refrigerate the sauce for at least 30 minutes before serving.
8. Heat oil in a deep fryer or deep pan over medium heat. The oil should be deep enough to cover the eggrolls.
9. When the oil is hot, fry the eggrolls for 3 to 4 minutes or until golden brown. Drain on paper towels.
10. When the eggrolls have cooled enough to touch, slice once diagonally across the middle of each one and serve them arranged around a sauce dish filled with the dipping sauce.

[Josephine]

Decodence, thank you again, I do appreciate your typing all that out. I'll let you know how The Husband liked them. :)

[Lady Day]

For me, raw veggies. Rarely anything cooked. I like going into the main corse with a clean taste in my mouth :)

LD

[pennycarrol]

[QUOTE][/QSweet Corn Tamale Cakes

Salsa Verde
2 Tomatillos, chopped (remove papery skin)
1 4-ounce can mild green chilies
1 green onion, chopped
2 tablespoons fresh cilantro
1 ¼ teaspoons granulated sugar
¼ teaspoon ground cumin
¼ teaspoon salt 1/8 teaspoon ground black pepper

Tomato Salsa
1 medium tomato, diced
1 tablespoon minced Spanish onion
1 tablespoon minced, fresh cilantro
¼ teaspoon lime juice
¬? small fresh jalapeno, minced
Dash salt
Dash ground black pepper

Southwestern Sauce
¬? cup mayonnaise
1 teaspoon white vinegar
1 teaspoon water
¾ teaspoon granulated sugar
¬? teaspoon chili powder
¼ teaspoon paprika
1/8 teaspoon cayenne pepper
1/8 teaspoon onion powder dash salt
Dash garlic powder

Cakes
1 ¬? cups frozen sweet corn
¬? cup butter, softened
3 tablespoons granulated sugar
1/8 teaspoon salt ¬? cup masa harina (corn flour)
2 tablespoons all-purpose flour

Garnish
¼ cup sour cream
¬? avocado, chopped
2 tablespoons coarsely chopped, fresh cilantro

1. Prepare salsa verde by combining all ingredients in a food processor on high speed. Cover and chill.
2. Prepare tomato salsa by combining all ingredients in a small bowl. Cover and chill.
3. Prepare southwestern sauce by combining all ingredients in a small bowl. Cover and chill.
4. Preheat oven to 400 degrees.
5. Prepare the tamale cakes by chopping 1 cup of the frozen corn in a food processor until it’s coarsely pureed. Combine pureed corn with softened butter, sugar and salt. Blend well with electric mixer until smooth.
6. Add masa and flour and blend well. Mix in the remaining ¬? cup of frozen corn kernels by hand.
7. Measure ¬? cup portions of the mixture and form it into 1-inch wide patties with your hands. Arrange the patties on a baking sheet and bake for 20-25 minutes or until the cake are lightly browned on the bottom. Carefully flip all cakes with a spatula and bake for an additional 5 minutes or until the other side is browned.
8. While the cakes are baking, spoon a portion of the salsa verde onto a plate or platter (you may want to heat your plate in the oven for a bit to help warm the sauce). Arrange the tamale cakes side-by-side, top with sour cream, drizzle southwestern sauce, sprinkle with tomato salsa, avocado and cilantro.


Avocado Eggrolls

Dipping Sauce
¼ cup chopped cashews
2/3 cup chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 tablespoon granulated sugar
1 teaspoon ground black pepper
1 teaspoon ground cumin
4 teaspoons white vinegar
1 teaspoon balsamic vinegar
¬? teaspoon tamarind pulp
¬? cup honey
¼ cup olive oil

Eggrolls
1 large avocado
2 tablespoons chopped sun-dried tomatoes (bottled in oil)
1 tablespoon minced red onion
¬? teaspoon chopped fresh cilantro
Pinch salt
3 eggroll wrappers
1 egg, beaten
Vegetable oil for frying

1. After you peel the avocado and remove the pit, dice it into bite-size pieces
2. In a small bowl, combine the avocado with the tomatoes, red onion, cilantro and salt. Be careful not to smash the avocado.
3. Prepare the eggrolls by spooning 1/3 the filling into an eggroll wrapper. With the wrapper positioned so that one corner is pointing toward you, place the filling about 1 inch from the bottom corner and 1 inch from each side. Roll the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush the remaining corners and edges of the wrapper with the beaten egg. Fold the left and right corners over the filling and “glue” the corners to the wrapper. Finish by rolling the wrapper and filling up over the top corner. Press on the wrapper to ensure it is sealed. Repeat these steps with the remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce. You can easily double (or triple!) this recipe for larger servings.
4. Prepare the sauce by combining the cashews, cilantro, garlic, green onions, sugar, black pepper, and cumin in a food processor or blender. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped into pieces about half the size of a grain of rice.
5. Combine the vinegars, honey tamarind, and saffron in a small bowl. Heat the mixture for about one minute in a mircrowave, then stir until the tamarind pulp dissolves completely.
6. Pour the tamarind mixture into the blender or food processor with the cashew mixture and mix with short bursts until well combined.
7. Pour the blended sauce into a small bowl. Add the oil and stir by hand. Cover and refrigerate the sauce for at least 30 minutes before serving.
8. Heat oil in a deep fryer or deep pan over medium heat. The oil should be deep enough to cover the eggrolls.
9. When the oil is hot, fry the eggrolls for 3 to 4 minutes or until golden brown. Drain on paper towels.
10. When the eggrolls have cooled enough to touch, slice once diagonally across the middle of each one and serve them arranged around a sauce dish filled with the dipping sauce.UOTE]

Thanks for sharing your recipe!!! I'm definitely going to try it!!! I just hope that I can find all the ingredients here!! My friends are going to be very impressed (well if I succeed in doing this lol lol lol!!!)!! Very original!!

[Decodence]

Thanks for sharing your recipe!!! I'm definitely going to try it!!! I just hope that I can find all the ingredients here!! My friends are going to be very impressed (well if I succeed in doing this lol lol lol!!!)!! Very original!!
As I mentioned before though, you may want to take it easy on the sundried tomatos. They pack quite a flavor wallop, and I cut back on them after taste-testing the filling. These are both rediculously easy to make, and require next to no technical food prep skills. Just take it slow and easy, and they will turn out great.

[Decodence]

Were you able to pull those off?

[Josephine]

Were you able to pull those off?

I'm doing the scallops tonight for The Husband's birthday. :) He wanted my Linguine with Shrimp and Clam Sauce for dinner too.

[Josephine]

The scallops turned out very well, I may have overdone them but I can't stand an underdone (or maybe even a regular done) scallop. The husband gave it a very emphatic thumbs up. :)

Thank you!

[rumblefish]

I just went to my favorite Argentine steak house, and was reminded of empanadas. Beef with the capers and bits of egg inside.

[dnjan]

Went to the Purple Cafe and Wine Bar (in Seattle) last week, and one of the Hors d'oevres I had was gorgonzola stuffed dates, with pine nuts and saba. That was amazing. Seemed simple enough that I may try it at home sometime.

[Caroline]

The people at William-Sonoma inspired this, well, they created it so we would buy there special jalapeno roaster, but I took the cheap way out, using a bread pan and some skewers...
http://i277.photobucket.com/albums/kk75/carolynh1971/016-3.jpg

They're just hollowed out fresh jalapenos, stuffed with diced onions sauted in olive oil, and some jack cheese.

After 30-40 minutes on 400degrees, they look like this:

http://i277.photobucket.com/albums/kk75/carolynh1971/018-2.jpg

The spice mellows a lot during baking, but not so much that it's not there. I kind of wished I had the WS roaster for presentation, as they look much cuter with their hats on top, standing like little soldiers :)

[Miles Borocky]

This is a favorite, little tasty "stoplight" skewers--

On toothpicks, put snowpeas, cubes of smoked gouda, and sundried tomatoes together, as though you were arranging little traffic lights. The mix of flavors is incredible; trust me.

[BinkieBaumont]

I think it realy does need to be "one bite sized" you dont want people spilling food on your nice things!! you can not go past "Devils on Horse Back" a stuffed olive wrapped in a strip of bacon, and secured with a toothpick you can even make em with that vegetarian bacon product and they work just as well, mini Volau Vents are perfect as you can do them in trays in the oven , avoid dips they look rather icky after they have been dived into a few times!!!

Please NO Pizza :rage:

[E'lizabeth]

I went to this great Martini Bar in downtown Fort Collins, and this was a great appetizer... I found the recipe and thought I would share:

Baked Brie with Kahlua
¼ cup packed brown sugar ¼ cup Kahlua 1¼ cups chopped roasted pecans 1 (14 oz) miniature wheel Brie

Bring brown sugar and Kahlua to a boil in a small saucepan over medium heat and reduce the heat. Cook for 5 minutes, stirring occasionally. Remove from the heat and stir in the pecans.
Remove the rind from the cheese using a sharp knife. Arrange in a 9" glass pie plate or similar microwave safe dish. Pour the Kahlua mixture over the cheese. Microwave on high for 1½ - 2 minutes or until the cheese softens. Watch carefully so the cheese will not overheat and melt. Serve with toasted French bread rounds or sliced fruit.

Yummy! ;)

[Wally_Hood]

I think it realy does need to be "one bite sized" you dont want people spilling food on your nice things!! you can not go past "Devils on Horse Back" a stuffed olive wrapped in a strip of bacon, and secured with a toothpick you can even make em with that vegetarian bacon product and they work just as well, mini Volau Vents are perfect as you can do them in trays in the oven , avoid dips they look rather icky after they have been dived into a few times!!!

Please NO Pizza :rage:

I had not noticed this thread until today, and I'm glad a recent posting brought it back into circulation.

Binkie, the Devils on Horse Back sound outstanding! I will definitely plan on them for my next get together...

[BinkieBaumont]

"Just thought I should advise against "Sushi" unless you are entertaining on a Terrace, or Balcony, it is hell trying to get soy sauce out of a Rug ( I learnt the hard way)"