3.31.2010

A Smorgasbord of Appetizers on a Stormy Night

It was a wickedly stormy night as we braved hail, torrential rains and high winds to make it to CEC this week. It was well worth the effort though, as we each presented our contributions to Appetizer Night.

We started with my Sweet Hot Grape Jalapeno Meatballs (gluten-free, of course!). They were tasty little morsels, savory meatballs glazed with spicy sweet sauce.


Cameron's awesome kids joined us for the evening, and made Mortadella Sandwiches with Cream Cheese. They did a GREAT job! :-)


Deb shared one of her favorite cheese, a wonderfully creamy one from a farm near her parent's house in California.


She also made her famous Dilled Deviled Eggs. They have a splendid kick from Dijon mustard, and the dill takes it right over the top.


Don shared a bottle of red and these tender and smoky grilled ribs.


Cameron smoked these delicious steak bits, and covered them with his homemade Teriyaki Sauce.


Darren brought a wondrous assortment of seafood: scallops, shrimp and fish...


...and made a wonderful broth to cook them in fondue style.


Selwyn made two kinds of Mexican White Wings, chicken breasts and Serrano chilies wrapped in bacon. The first batch were doused in spicy picante sauce...


...the second received a dusting of caramelized brown sugar. Yum!!


Mike made deliciously plump sweet and sour meatballs.


Jonathan rounded off our meatfest with delicious Citrus Bruschetta grilled with blue cheese. Mmmm.


Deborah's Dilled Deviled Eggs

Ingredients:

12 large eggs
1/4 tsp ground white pepper
6 tsp Dijon mustard
1 cup mayonnaise and 1/2 tsp sugar
1 tsp dill weed

Directions:
  1. Before cooking eggs, use a tack to pierce a hole in the broad end of the egg. This centers the yolk. 
  2. Boil eggs for two minutes, cover and remove from heat for 11 minutes, then place in ice water. 
  3. Peel eggs. Drain, slice in half lengthwise. Remove yolks. 
  4. In separate bowl mash yolks with fork and combine with pepper, mustard, dill, mayonnaise and sugar. 
  5. Fill egg cavities with yolk mixture and serve.
Krista's Sweet Hot Grape Jalapeno Meatballs (Gluten-free)

Ingredients:

1.5 pounds hamburger
1/2 cup oats, blended into flour
Salt and pepper
1 onion, grated
Parsley, chopped
2 eggs
1/2 tsp Worcestershire sauce
1 small jar grape jelly
1 small jar hot pepper jelly
1/4 cup water or broth

Directions:
  1. Mix everything but jellies and broth. Roll into 1-inch balls and place side by side on baking sheet. Bake at 375 degrees for 20-25 minutes until no longer pink in center. 
  2. In a saucepan combine jellies and water. Heat, stirring constantly, until hot. 
  3. Pour sauce over meatballs and stir gently until coated. 
  4. Sprinkle with leftover parsley and serve.
Selwyn's Mexican White Wings


Ingredients:

3 boneless, skinless chicken breasts, cubed
2-3 Serrano peppers, washed, seeded and cut into thin strips.
1 pound bacon, cut in half
1/4 cup brown sugar
1 bottle picante sauce

Directions:
  1. Hold piece of chicken with strip of pepper, wrap in half a slice of bacon and stab with a toothpick.
  2. Bake on a cookie rack on a baking sheet at 350 for 20 min. Sprinkle with brown sugar and broil on hi for 3 to 5 minutes.
  3. Toss in a picante sauce and serve.
Jonathan's Citrus Bruschetta

Ingredients:



2 Tbsp butter
2 shallots, finely chopped
2 large oranges, chopped
2 grapefruits, chopped
Kosher salt and red pepper to taste
4-6 ounces blue cheese, crumbled
1 loaf Italian or French bread, sliced

Directions:
  1. In saucepan melt butter, add shallots and sautee until translucent.
  2. Add oranges, grapefruits and kosher salt and red pepper to taste. Simmer 2-3 minutes. 
  3. Spoon mixture onto bread slices, top with crumbled bleu cheese, and broil for about five minutes.

18 comments:

  1. I don't know that it's quite fair to make your readers (okay, this reader) so super hungry on a Wednesday morning. :-P These all look so yummy! I've a party to attend tonight, and the bruschetta might just be the missing link!

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  2. I know! It IS quite dreadful of me, isn't it? :-) I'm positively ravenous myself. :-) Have fun at your party!! :-)

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  3. The deviled eggs sound amazing! And just in time for Easter!

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  4. Fortunately, I don't have to select a favorite. They all look wonderful, though I must say a bacon wrapped anything gets my attention quickly. Have a wonderful day.

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  5. They were SO good, Deanna! That dill in there made my tastebuds sing! :-)

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  6. Thank you, Mary! It has been a wonderful day. :-) I hear ya about the bacon. YUM!! :-)

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  7. I cooked for company on Sat. for the first time in a long time and it's kind of addictive isn't it? i.e., 4 days later, still obsessing over food. By the way, would Don be free anytime soon to come by my house with those ribs?

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  8. I love appetizers...you get little bites and tastes of so many different things! Your meatballs look absolutely scrumptious. Interesting flavor combination!

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  9. It IS addictive, Paradis! :-) It's so fun having people over but gosh, I'm so exhausted afterwards. :-) If you'd supply the margaritas, I'm sure Don could be persuaded to make the ribs. :-)

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  10. I do too, Joanne. :-) My meatballs were an invention forced upon me by the complete absence of anything else. :-) I crossed my fingers, hoped it worked, and they were a HIT! :-) Yay!

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  11. hOW do the most delicious appetizers land up at KRista's door......and the best super pics too?.....boy u have me famished with all these super appetizers swwety...

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  12. Ooh I'm so lucky I ate before reading this post because that was one delicious picture after another! :D Loved the pic of the meat with the teriyaki sauce on the fork-so lustful!

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  13. I know, Amuse! It was crazy good! :-)

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  14. I love appies! These look fantastic. Also, thanks for the comment, the cookies sure did cheer me up.

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  15. I must admit that I love your photos so much, I almost miss your wonderful recipes. I can come over here and just stare at both scenery and food.

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  16. You're so welcome, Tia. I'm very glad they did. :-)

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  17. That makes me so happy, Chaya. The photos are my delight too. :-)

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