[phpBB Debug] PHP Notice: in file /viewtopic.php on line 988: date(): It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected the timezone 'UTC' for now, but please set date.timezone to select your timezone.
[phpBB Debug] PHP Notice: in file /viewtopic.php on line 988: getdate(): It is not safe to rely on the system's timezone settings. You are *required* to use the date.timezone setting or the date_default_timezone_set() function. In case you used any of those methods and you are still getting this warning, you most likely misspelled the timezone identifier. We selected the timezone 'UTC' for now, but please set date.timezone to select your timezone.
[phpBB Debug] PHP Notice: in file /includes/functions.php on line 4505: Cannot modify header information - headers already sent by (output started at /includes/functions.php:3706)
[phpBB Debug] PHP Notice: in file /includes/functions.php on line 4507: Cannot modify header information - headers already sent by (output started at /includes/functions.php:3706)
[phpBB Debug] PHP Notice: in file /includes/functions.php on line 4508: Cannot modify header information - headers already sent by (output started at /includes/functions.php:3706)
[phpBB Debug] PHP Notice: in file /includes/functions.php on line 4509: Cannot modify header information - headers already sent by (output started at /includes/functions.php:3706)
www.goodeatsfanpage.com • View topic - Cookoff 2.0 #20 - Tapas and party bites

Cookoff 2.0 #20 - Tapas and party bites

Cookoff archives

Cookoff 2.0 #20 - Tapas and party bites

Postby lunanoir » Fri Aug 28, 2009 1:58 pm

Oops at not noticing I was picked for a couple days!

Cookoff 2.0 #1 - Heat Infusion - Parrothead
Cookoff 2.0 #2 - Tomatoes - Unknown Foodie
Cookoff 2.0 #3 - Butternut Squash - Jackiecat
Cookoff 2.0 #4 - Fennel - Nolafoodie
Cookoff 2.0 #5 - Grains of Paradise - PattyE
Cookoff 2.0 #6 - Eggplant - Geimerst
Cookoff 2.0 #7 - Soup - Pixie
Cookoff 2.0 #8 - Ribs - Dan
Cookoff 2.0 #9 - Citrus fruit - Moonablaze
Cookoff 2.0 #10 - Clams - Thierry
Cookoff 2.0 #11 - Ground Beef - Parrothead
Cookoff 2.0 #12 - Olives - Grovite
Cookoff 2.0 #13 - Slaw - Nolafoodie
Cookoff 2.0 #14 - Peppercorns - Grovite
Cookoff 2.0 #15 - Yogurt - Eye4got
Cookoff 2.0 #16 - Summer Squash - Nolafoodie
Cookoff 2.0 #17 - Collards - ajkdvm
Cookoff 2.0 #18 - Lemongrass - Fleur
Cookoff 2.0 #19 - Summer herbs: basil/parsley/oregano/etc. - ajkdvm

Okay, so since we're heading into get-together season for me (birthday after birthday after birthday...), and my favorite thing to bring is tapas/appetizers/starters, bring out your best! Think things you can pass around on a tray, and save your dips for another cookoff.

Go!
User avatar
lunanoir
Admiral Briner
 
Posts: 3346
Joined: Thu Jul 24, 2003 9:32 pm
Location: Chicagoland

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Butterbean » Fri Aug 28, 2009 2:47 pm

An oldie, but a goodie, plus it involves bacon....

Brown Sugar Smokies

1 package Little Smokie sausages
1 pound bacon
1 cup brown sugar, approximately
1/2 tsp cayenne (optional)
toothpicks

Preheat oven to 350.
Cut bacon strips into thirds & wrap each third around a sausage; secure with toothpick.
Arrange on a baking sheet & sprinkle liberally with brown sugar. Bake 15-20 minutes, or until brown & crisp & sugar is melted.
Image

I'd like a single plum floating in perfume served in a man's hat.
User avatar
Butterbean
Admiral of the Briners
 
Posts: 11977
Joined: Mon Sep 01, 2003 9:49 am
Location: Delaware

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby DitsyD » Fri Aug 28, 2009 4:38 pm

This is from PBS's "Spain...on the Road Again" with Mario & Gwyneth. I make this frequently because it's good and simple and even my kids like it. At room temp or cold, it would be easy to slice into bite size pieces.

'Spain...on the Road Again' wrote:Tortilla Española
Tortilla Española is essentially the national dish of Spain. You can eat it as a tapa, for breakfast, in a bocadillo (sandwich), or for dinner with salad and a bit of jamón. Basically anytime, anywhere. We had a great one at Valdubón and I think it’s because they weren’t afraid to use A LOT of olive oil. No fear!

Serves 4 to 6 as a tapa or appetizer
• 1/4 cup extra-virgin olive oil
• 1 1/4 pounds waxy potatoes, peeled and thinly sliced
• 1 medium onion, thinly sliced
• Kosher salt and freshly ground black pepper
• 8 extra-large eggs
Heat the oil in a large cast-iron skillet or nonstick pan over medium-high until very hot but not smoking. Add the potatoes and onion, season with salt and pepper, reduce the heat to medium, and cook, stirring occasionally and adjusting the heat if necessary so that the vegetables do not brown, until the potatoes are tender when pierced with the tip of a paring knife, 15 to 20 minutes.

Beat the eggs with salt and pepper to taste in a large bowl. Combine the potatoes with the eggs in the bowl; add to the skillet, spreading the potatoes evenly in the pan, and cook for about 1 minute, just to set the bottom of the egg mixture. Reduce the heat to medium-low and cook for 20 minutes, or until quite set. Carefully flip the tortilla over (invert it onto a plate if you must, then slide it back into the pan, bottom side up) and cook for 5 minutes longer, until set. Flip out onto a clean plate and allow to rest for 5 minutes. Serve warm or at room temperature.
"Setting an example is not the main means of influencing another, it is the only means." ~Albert Einstein
"Life is too short to make crust for uncertain pies."~Wendy McClure
If looks could kill, women wouldn't need frying pans.
Masquerading as a normal person day after day is exhausting.
User avatar
DitsyD
Admiral Briner
 
Posts: 3335
Joined: Fri Dec 03, 2004 1:10 pm
Location: Murphy, TX

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby mhalbrook » Fri Aug 28, 2009 5:49 pm

Sausage Cheese Balls 3 Ways

#1 The Traditional Kicked up a notch

1 # Breakfast Sausage
1# Smoked Gouda, shredded.
1-1/2 Cups Bisquick

#2 The Italian
1# Italian Sausage, spicy or mild.
12 oz Pizza Cheese (Usually Mozza, Provalone, Cheddar), shredded.
4 oz Parmesan, Shredded
1-1/2 Cups Bisquick

#3 The Mexican
1# Chorizo
1# Mexican Cheese Blend
3 Cups Bisquick

In all cases, mix everything together and form in to walnut sized balls. Bake at 400 for 12-15 minutes

The first 2 use 1/2 the bisquick of the actual recipe because it's too much. The extra fat and flavor in the Chorizo is why I use the full amt for that one.
User avatar
mhalbrook
Vice Admiral Briner
 
Posts: 2084
Joined: Tue Jul 06, 2004 1:20 am
Location: Vantucky, Washington

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby ghenne » Fri Aug 28, 2009 6:52 pm

Here's my favorite go party bite. Super easy, super quick, super delicious.

http://thecuttingedgeofordinary.blogspo ... tarts.html

Image
"My religion is kindness." ~Dalai Lama ~
User avatar
ghenne
Admiral Briner
 
Posts: 2596
Joined: Tue Jun 21, 2005 10:25 am
Location: RI

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby gypsy » Sat Aug 29, 2009 8:46 pm

Wild Mushroom and Walnut Pate on Crostini

7 tbsp. extra light olive oil, divided
1/2 lb. shiitake mushrooms, chopped
1/2 lb. crimini mushrooms, chopped
1/2 lb. portobello mushrooms, chopped
1/4 cup minced shallot
1 tbsp. minced thyme
1 cup cannelini beans, rinsed and drained
1/2 cup toasted walnuts
4 tsp. balsamic vinegar
1/2 tsp. lemon juice
1/2 tsp. salt
1/2 tsp. ground black pepper
1/2 French baguette, cut into 1/4-inch slices and toasted

In a large skillet, heat 2 tbsp. oil over med-high heat. Add shallot and mushrooms and cook for 8-10 minutes, stirring occasionally, until mushrooms soften and begin to brown. In the last 3 minutes of cooking, stir in the thyme. Remove from heat and let cool slightly.

In the work bowl of a food processor, combine the mushroom mixture, beans, walnuts, remaining 3 tbsp. oil, vinegar, lemon juice, salt and pepper. Pulse for 1 to 2 minutes, or until mixture is combined but still chunky.

Spread the pate onto crostini and serve immediately. Any remaining pate can be refrigerated in an airtight container for up to 4 days.
Breast cancer is a disease, not a marketing opportunity.
----------------------------
That Obama sticker on your car might as well say, "Yes, I'm Stupid".
----------------------------
Mangia e statte zitte.
User avatar
gypsy
Vice Admiral Briner
 
Posts: 2048
Joined: Tue Dec 09, 2008 9:01 am
Location: Connecticut

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Butterbean » Sun Aug 30, 2009 12:55 pm

I would nominate Jackiecat's Rosemary Cashews for this cookoff. Unfortunately, I can't find the recipe, so I hope she sees this.
Image

I'd like a single plum floating in perfume served in a man's hat.
User avatar
Butterbean
Admiral of the Briners
 
Posts: 11977
Joined: Mon Sep 01, 2003 9:49 am
Location: Delaware

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby lunanoir » Sun Aug 30, 2009 1:45 pm

Butterbean wrote:I would nominate Jackiecat's Rosemary Cashews for this cookoff. Unfortunately, I can't find the recipe, so I hope she sees this.


If they're the ones from Ina Garten's recipe, they are definitely already on my short list of awesome. Erin has brought them to a few things.
User avatar
lunanoir
Admiral Briner
 
Posts: 3346
Joined: Thu Jul 24, 2003 9:32 pm
Location: Chicagoland

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Butterbean » Sun Aug 30, 2009 1:55 pm

^ That's the one! :D Cheryl brought them to Atlanta; positively addictive.
Image

I'd like a single plum floating in perfume served in a man's hat.
User avatar
Butterbean
Admiral of the Briners
 
Posts: 11977
Joined: Mon Sep 01, 2003 9:49 am
Location: Delaware

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby jackiecat » Sun Aug 30, 2009 5:12 pm

Thanks Beure!

They are indeed Ina's Rosemary roasted cashews - slightly adapted

Ingredients

* 1 1/4 pounds cashew nuts
* 2 tablespoons coarsely chopped fresh rosemary leaves
* 1/2 teaspoon cayenne (more or less depending on who's eating them)
* 2 teaspoons dark brown sugar
* 2 teaspoons kosher salt
* 1 tablespoon melted butter

Directions
Preheat the oven to 375 degrees F.

Place the nuts on an ungreased baking sheet and bake for about 10 minutes until they are very slightly toasted. Meanwhile, combine the rosemary, pepper, sugar, salt and butter in a large metal or glass bowl. Toss the nuts while still very hot with the rosemary mixture until the nuts are completely coated.

Note: I couldn't keep the rosemary mix sticking to the nuts until I switched to a metal bowl to toss them, the plastic bowl I was using cooled off too quickly, and although she says to serve them warm, I they are still delicious at room temp!

And if you really want the coating to stick, DO NOT fly with them to Atlanta with 2 plane changes! :P
Cheryl

I've been kissed by Pixie AND hugged by Holly!

I'm not a great cook, but I'm a GREAT taster - Ina Garten
User avatar
jackiecat
Vice Admiral Briner
 
Posts: 1939
Joined: Fri Jul 08, 2005 6:09 pm
Location: Santa Rosa, California

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Parrothead » Mon Aug 31, 2009 11:32 am

The potential for some tasty stuff is high in this one!

Not my recipe...but I made these a couple of weekends ago and they were great.

Atomic Buffalo Turds

18 large fresh jalapenos, split lengthwise (keep the stem and cap on), seeded / deveined (you need the room in the pepper)
8 oz cream cheese, room temp
1c shredded colby jack or other cheese
36 Little Smokie sausages
36 strips of bacon

Split jalapenos lengthwise, seed, and devein (you can chop / mix the seeds and veins and add to the cream cheese for more heat).
Mix cream cheese and shredded cheese together. Stuff each jalapeno with the cheese mixture; they don't have to be real full.
Stick a Little Smokie sausage in the cream cheese, wrap around with a strip of bacon (perpendicular to the length of the pepper).

Prepare the grill, charcoal or gas, with the heat on one side only. Cook indirectly for 30-40 minutes or until bacon is done; you can add some smoking chips to the grill if you want.
"If our lives were that simple we'd live in the past..."
User avatar
Parrothead
Admiral Briner
 
Posts: 3395
Joined: Wed Jul 23, 2003 5:38 pm
Location: Down Island

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby lunanoir » Mon Aug 31, 2009 3:52 pm

jackiecat wrote:Note: I couldn't keep the rosemary mix sticking to the nuts until I switched to a metal bowl to toss them, the plastic bowl I was using cooled off too quickly, and although she says to serve them warm, I they are still delicious at room temp!


I tossed them into my stockpot with lid and shook them that way, it worked great.
User avatar
lunanoir
Admiral Briner
 
Posts: 3346
Joined: Thu Jul 24, 2003 9:32 pm
Location: Chicagoland

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby moonablaze » Mon Aug 31, 2009 7:37 pm

goat cheese can be piped into pitted dates which are then wrapped in bacon and broiled until done. (edited to remove an idea pictured above)
A good cook is a sorceress who dispenses happiness.
- Elsa Schiapirelli

"Life expectancy would grow by leaps and bounds if green vegetables smelled as good as bacon." -Doug Larson
User avatar
moonablaze
Vice Admiral Briner
 
Posts: 1535
Joined: Wed Nov 02, 2005 7:25 am
Location: San Jose, CA

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby eye4got » Wed Sep 02, 2009 7:57 pm

Paella Croquettes

Pinch of Saffron threads
2/3 Cup white wine
2 Tbsp Olive Oil
1 small onion, finely chopped
1 clove garlic, minced
2/3 Cup risotto or Valencia rice
1 1/4 Cups hot chicken stock
1/2 Cup cooked shrimp, peeled, deveined and coarsely chopped
2 oz cooked chicken, coarsely chopped
2/3 Cup baby peas (thawed if frozen)
2 Tbsp freshly grated Parmesan cheese
1 egg, beaten
2 Tbsp milk
1 1/2 Cups white breadcrumbs
Vegetable or olive oil, for shallow frying
Salt and pepper, to taste

Stir the saffron into the wine in a small bowl; set aside.
Cook the onion and garlic in the 2 Tbsp Olive oil over medium-high heat until softened.
Stir in the risotto rice and cook for 1 minute.
Add the wine/saffron to the pan, stirring until the mixture is fully absorbed by the rice.
Gradually add the stock, a little at a time, stirring until all the liquid has been absorbed (about 20 minutes).
Stir in the shrimp, chicken, peas and Parmesan.
Season to taste with salt and pepper.
Remove the pan from the heat and leave to cool slightly.
Using two spoons, shape the mixture into 16 small losenges.
Mix the egg and milk in a shallow bowl.
Place the breadcrumbs in a pan or shallow bowl.
Dip the croquettes in the egg mixture, then coat them evenly in the breadcrumbs.
Heat the vegetable or olive oil in a large, heavy frying pan.
Working in batches, add the croquettes and cook for 4-5 minutes, until crisp and GBD.
Drain on paper towel or newspaper and keep hot until ready to serve.
"I do believe that the supreme arrogance to believe that you understand the mind of the creator of the universe and are empowered to judge other humans in God's name is at the root of many of humanity's problems."
-Kinsley
User avatar
eye4got
Admiral Briner
 
Posts: 3985
Joined: Fri Jan 16, 2004 1:25 am
Location: Over Macho Grande

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby eye4got » Wed Sep 02, 2009 8:08 pm

Here's another recipe that I like:
Monte Christo Triangles

16 slices firm-textured, thin-sliced white bread
1/2 Cup butter, softened
8 slices smoked ham
3-4 Tbsp whole grain mustard
8 slices Gruyere or Emmenthal cheese (or some other quality Swiss-style cheese)
3-4 Tbsp mayo
8 slices turkey or chicken breast
5 eggs
1/4 Cup milk
1 tsp Dijon mustard
Vegetable oil for frying
Butter for frying
Salt and freshly ground white pepper
64 pimento-stuffed green olives and fresh parsley leaves, to garnish

Arrange 8 of the bread slices on a work surface and spread with half the softened butter.
Lay a slice of ham on each and spread with a little of the whole grain mustard.
Cover with a slice of cheese, then spread with a little of the mayo.
Lay a slice of chicken or turkey on each.
Butter the remaining bread slices and use them to top the sandwiches.
Cut off and discard the crusts, trimming each sandwich to an even square.
Place the eggs, milk and Dijon mustard in a shallow pan and beat until thoroughly combined.
Season with a little salt and pepper.
Add the sandwiches and leave them in the egg mixture to soak, turning once, until all the liquid has been absorbed.
Heat about 1/2 inch of oil with a little butter in a large, heavy frying pan.
Working in batches, add the sandwiches and cook for 4-5 minutes or until GBD, turning once.
Add more oil and butter as needed.
Drain the sandwiches well on paper towel or newspaper.
Transfer the sandwiches to a cutting board and cut each into 4 triangles.
Cut each triangle in half, making a total of 64 tiny triangle-shaped sandwiches.
Keep warm until ready to serve.
When ready to serve, thread one olive and parsley leaf onto a toothpick and insert into each triangle.
Arrange on a platter and serve.
"I do believe that the supreme arrogance to believe that you understand the mind of the creator of the universe and are empowered to judge other humans in God's name is at the root of many of humanity's problems."
-Kinsley
User avatar
eye4got
Admiral Briner
 
Posts: 3985
Joined: Fri Jan 16, 2004 1:25 am
Location: Over Macho Grande

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby lunanoir » Wed Sep 02, 2009 8:15 pm

omg eye that sounds awesome.
User avatar
lunanoir
Admiral Briner
 
Posts: 3346
Joined: Thu Jul 24, 2003 9:32 pm
Location: Chicagoland

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby ajkdvm » Sat Sep 05, 2009 2:50 pm

Easy tomato tartlets

1 box frozen mini puff pastry shells
freshly grated Parm
3-4 Roma tomatoes sliced about 3/8" thick
extra-virgin olive oil
balsamic vinegar
garlic, finely minced
coarse sea salt
black pepper
basil

Bake the mini shells according to directions (you can use the little innard "caps" to make something else - roll them in a mix of cinnamon, sugar and salt and bake separately for quick "donut holes," for example); a couple minutes before they're done, sprinkle the bottoms with a large pinch of grated Parm each and bake until the cheese is melted and GBD.

Top each shell with a slice of tomato. Whisk together a couple tablespoons or so of olive oil with a splash of balsamic, a pinch of salt and a grind of pepper; drizzle over tomato slices. Broil briefly, just long enough to heat the tomato through and get a little color on it. Top each shell with a few threads of finely chiffonaded basil. Serve warm or at room temp.
User avatar
ajkdvm
Lieutenant Briner
 
Posts: 267
Joined: Sat Oct 08, 2005 2:31 am
Location: Atlanta, GA

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Slamdunkpro » Sat Sep 05, 2009 10:37 pm

Seared Scallops on Smoked Gouda Grits with Red Pepper Salsa and Tomato Water Foam
*I made this up tonight so the amounts are not exact - it's still a work in progress
Image

Image

Tomato water (make way ahead)
Puree 3 or 4 Roma tomatoes, then place in a double coffee filter over a bowl, allow to drain for several hours - when drained, discard the the tomato meat in the filter and keep the water, add just a touch of sun dried tomato paste. whisk until totally smooth.

Red Pepper salsa (make ahead)
1/2 red onion diced fine
1/2 red bell pepper diced fine
1/8 cup parsley chopped fine
pinch of salt
Good extra virgin olive oil
Combine onion, pepper, parsley and salt. Drizzle in a dash of olive oil(just enough to hold it together). Set aside.


Smoked Gouda Grits

1 cup Stone ground grits
2 cups water
1 pint heavy cream
2 teaspoons salt
3 oz butter
8 oz good smoked Gouda - grated

Boil water cream butter and salt, stir in grits, reduce heat to simmer stirring often. Cook for 20 minutes or so. Stir in cheese and cook for another 10-15 minutes until thick.

While the grits are cooking
Bloom 2 sheets of gelatin in cold water for 7-10 minutes
Combine the softened gelatin and tomato water and gently heat in microwave until gelatin dissolves, chill but do not let it set.


When the grits are almost done:


Scallops (12 Colossal Sea Scallops- not frozen)
Dry the scallops and liberally salt and pepper
Heat a SS or CI skillet to hot, add clarified butter and sear the scallops until GBD on both sides

Assembly
Form a pad on plate with the grits (or ring mold)
Place scallops on grits and top with salsa
Whip the tomato water mixture with a stick blender until frothy then scrap off the foam and place a small amount on each scallop.
Last edited by Slamdunkpro on Sat Sep 05, 2009 11:29 pm, edited 1 time in total.
No Clicky Blind Linky's!
There is no problem that can’t be solved with a liberal application of sex, tequila, money, or high explosives, not necessarily in that order
I've been kissed by Pixie!
User avatar
Slamdunkpro
Fleet Admiral Briner
 
Posts: 5155
Joined: Sat Jan 21, 2006 6:11 pm
Location: Northern Virginia

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Charlene » Sat Sep 05, 2009 11:03 pm

Crab Corners

Ingredients: 4 English Muffins, lightly toasted and cooled
1 Jar of Kraft Old English Cheese Spread
1 Can of Crab White Meat, drained and rinsed
¼ Cup of Onion, minced finely
1 Clove of Garlic, minced finely
2 Tablespoons of Mayonnaise
¼ Teaspoon of Cayenne Pepper
¼ Teaspoon of Salt
1 Stick of Butter, room temperature

Method: Microwave on high the onion and garlic for two (2) minutes with
one (1) tablespoon of butter. Stir in the rest of the ingredients until
smooth. Generously spread mixture on the eight halves of the four English Muffins. Make sure they are completely coated to the edges.
Put the English Muffins on a flat non-stick baking pan and freeze.
Take the English Muffins out of the freezer and cut each half into
quarters. Freeze until ready to use. Bake frozen at 425 degree oven
for 10 minutes.

Servings: Makes 32 pieces.

I love these things!

Charlene
~lifedramatic~

"An optimist is someone who goes after Moby Dick in a rowboat and brings the tartar sauce."
~Zig Ziglar
User avatar
Charlene
Vice Admiral Briner
 
Posts: 2097
Joined: Fri Jul 25, 2003 10:53 pm
Location: FL

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Charlene » Sat Sep 05, 2009 11:07 pm

Sausage Flowers


Ingredients:

1 pound ground Italian sausage (I used Jimmy Dean Sage sausage.)
½ cup shredded Monterey Jack cheese
½ cup shredded Colby cheese
1 cup medium salsa
24 wonton wrappers (3.5 inch square)
¾ 16 ounce container sour cream
1 bunch scallions, chopped

1 - Preheat oven to 350° F. Lightly grease a miniature muffin pan.

2 - Place ground Italian sausage in a large, deep skillet. Cook over medium high heat until evenly brown. Drain and remove from heat. Stir cheeses into the warm sausage to melt. Stir in salsa.

3 - Gently press wonton wrappers into the prepared miniature muffin pans so that the edges are extending. Place a heaping tablespoon of the sausage mixture into each wonton wrapper.

4 - Bake 10 minutes in the preheated oven, or until wonton edges begin to brown. Transfer baked filled wontons to a serving platter. Dollop each with approximately 1 T sour cream. Sprinkle with green onions.

Tips: I made the sausage/cheese mixture the night before and chilled it in the refrigerator. I used a small ice cream disher to make placing the sausage into the wonton wrappers easy.

Charlene
~lifedramatic~

"An optimist is someone who goes after Moby Dick in a rowboat and brings the tartar sauce."
~Zig Ziglar
User avatar
Charlene
Vice Admiral Briner
 
Posts: 2097
Joined: Fri Jul 25, 2003 10:53 pm
Location: FL

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Charlene » Sat Sep 05, 2009 11:09 pm

Caren’s Kraut Balls

These are a family favorite. They are a bit of trouble to make, but well worth the effort!

Ingredients:

½ pound pork sausage, finely crumbled
½ cup onion, finely chopped
14 oz sauerkraut, drained and chopped
2 T bread crumbs
3 oz cream cheese
2 T parsley
1 tsp mustard, any type, I use yellow
1 tsp garlic salt
1/8 tsp pepper
¼ cup flour
1 egg, beaten well
¼ cup milk
¾ cup bread crumbs

Method: Brown sausage and onion, drain. Mix sauerkraut, 2T bread crumbs, cream cheese, parsley, mustard, garlic salt and pepper. Add to meat mixture. Chill until firm. Make into small balls (nickel size). Coat with flour. Mix egg & milk. Roll floured balls in egg mixture, then in bread crumbs. Fry in oil until golden brown 3-5 minutes.

These can be made ahead and warmed in a hot oven. They can also be frozen and then cooked frozen. Be careful for oil spatters. Serve with mustards.

Charlene
~lifedramatic~

"An optimist is someone who goes after Moby Dick in a rowboat and brings the tartar sauce."
~Zig Ziglar
User avatar
Charlene
Vice Admiral Briner
 
Posts: 2097
Joined: Fri Jul 25, 2003 10:53 pm
Location: FL

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby ajkdvm » Sun Sep 06, 2009 1:21 pm

Bacon/Roasted Corn Gougères (a. k. a. bacon cheesy poofs)

½ pound thick-cut hickory-smoked bacon, finely minced
¾ cup corn (frozen is fine; fresh is nice if available)
1 cup water
1 stick unsalted butter, cut into ¼" pieces
heavy pinch kosher salt
1 cup all-purpose flour
4 to 5 large eggs
5 oz coarsely grated cheese (I like a mix of aged Asiago and Gruyère)
3 tablespoons freshly grated Parm
2 tablespoons finely chopped chives
heavy pinch cayenne
freshly ground black pepper to taste

Preheat oven to 450°F with racks in upper and lower thirds.

Cook bacon until just crisp. Remove with slotted spoon to drain on paper towels. Pour off some of the bacon fat; use what remains in the skillet to pan-roast corn over medium until dark golden brown.

Bring water to a boil with butter and salt in a heavy medium saucepan, stirring until butter is melted. Add flour all at once and cook over medium heat, stirring and smashing vigorously with a wooden spoon, until mixture pulls away from side of pan, about 2 minutes. Transfer to bowl of a standing mixer (with beater blade attached) and cool slightly for a few minutes.

Add 4 eggs, 1 at a time, beating well after each addition. (Batter will appear to separate at first but will then become smooth.) Mixture should be glossy and just stiff enough to hold soft peaks and fall softly from a spoon. If batter is too stiff, beat remaining egg in a small bowl and add to batter 1 teaspoon at a time, beating and then testing batter until it reaches proper consistency.

Stir in bacon, corn, cheese, chives, cayenne and black pepper.

Line 2 large baking sheets with parchment paper or a Silpat (or grease lightly with butter). Fill a pastry bag fitted with ½-inch plain tip with batter and pipe in ¾-inch-diameter mounds, or use a small disher to spoon mounds.

Bake for 10-12 minutes or until puffed, then lower heat to 375° and bake for 15-20 minutes more or until GBD and crisp. Transfer to a rack (still on parchment if using); use tip of sharp paring knife to make a small slit in the side of each puff to allow steam to escape. Make sure baking sheets have cooled before baking more cheesy poofs. Serve warm or at room temperature.
User avatar
ajkdvm
Lieutenant Briner
 
Posts: 267
Joined: Sat Oct 08, 2005 2:31 am
Location: Atlanta, GA

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby iSagittarius » Mon Sep 21, 2009 5:17 pm

Risotto Antipasto Balls

Risotto
Toast ½ cup Pancetta - remove
Add 1 cup diced onion – cook till transparent
Add 1 cup Risotto, cooked Pancetta – heat well
Add 4 Cups Chicken Broth – 1 cup at a time, simmer slow on low
Cool Risotto to Room Temp

- OR –

1 ½ Lbs Ricotta – Drained – Squeezed in cheesecloth

Add Fine Diced Meat
1 Cup Cooked Sausage
1 Cup Ham
½ Cup Prosiutto
½ Cup Salami
½ cup Pepperoni
½ cup Spiced capicolla

Add Cheese
1½ cup Shredded mozzarella
½ cup Provolone shredded
½ cup provolone grated
½ cup Mediterranean mix - Chunks

Add ½ cup Fine Diced parsley

Chill 1-2 hours

Form Balls 1-1/2 "
Flour
2 eggs
Breadcrumbs

Repeat breadcrumbs

Chill at least 2 Hrs to Overnight

Deep Fry @ 375F until Golden Brown

Image
iSagittarius
Seaman Briner
 
Posts: 11
Joined: Mon Sep 21, 2009 8:42 am

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby n8urebabe » Mon Sep 21, 2009 5:22 pm

Welcome to the board iSagttarius! With recipes like that, my husband is gonna like you. :D
Dawn
Cooking is like love. It should be entered into with abandon or not at all. Harriet Van Horne

The act of giving is more important than the merit of the receiver.

Luke: I'll bring back brownies.
Lorelai: Ooh, the pouting has left the building.

User avatar
n8urebabe
Admiral Briner
 
Posts: 2908
Joined: Fri Aug 27, 2004 9:41 am
Location: Granbury, TX

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Slamdunkpro » Mon Sep 28, 2009 9:33 pm

Do the cook-offs run for a month now?
No Clicky Blind Linky's!
There is no problem that can’t be solved with a liberal application of sex, tequila, money, or high explosives, not necessarily in that order
I've been kissed by Pixie!
User avatar
Slamdunkpro
Fleet Admiral Briner
 
Posts: 5155
Joined: Sat Jan 21, 2006 6:11 pm
Location: Northern Virginia

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Charlene » Mon Sep 28, 2009 10:45 pm

Slamdunkpro wrote:Do the cook-offs run for a month now?


I was wondering the same thing... I PM'd lunanoir like two weeks ago... no response...

She must be busy!

C
~lifedramatic~

"An optimist is someone who goes after Moby Dick in a rowboat and brings the tartar sauce."
~Zig Ziglar
User avatar
Charlene
Vice Admiral Briner
 
Posts: 2097
Joined: Fri Jul 25, 2003 10:53 pm
Location: FL

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Pixietoes » Tue Sep 29, 2009 5:21 pm

I sent a PM to Lunanoir a while back about this. I'd like to keep it to 2 weeks unless there are special circumstances. I'll try her again.
“...If you can make a girl laugh - you can make her do anything...” Marilyn Monroe
User avatar
Pixietoes
Mom
 
Posts: 4907
Joined: Thu Aug 05, 2004 1:08 pm
Location: Coca-Cola Land

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby beenie » Tue Sep 29, 2009 6:09 pm

She's crazy busy right now and is hoping to get to it later this week. :)
I've been kissed by Pixie - for real!
User avatar
beenie
Big Sister
 
Posts: 6135
Joined: Sun Jul 27, 2003 10:22 am
Location: Madison, WI

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby Butterbean » Wed Oct 07, 2009 11:19 am

Slamdunkpro wrote:Do the cook-offs run for a month now?


Looks like they run 2 months. :wink:
Image

I'd like a single plum floating in perfume served in a man's hat.
User avatar
Butterbean
Admiral of the Briners
 
Posts: 11977
Joined: Mon Sep 01, 2003 9:49 am
Location: Delaware

Re: Cookoff 2.0 #20 - Tapas and party bites

Postby okbye » Wed Oct 07, 2009 3:02 pm

Maybe whoever's in charge of the cookoffs should step in and pick a winner.
I don't mean to sound cold, cruel or vicious but I am so that's the way it comes out - Bill Hicks

"Just because I don't care doesn't mean I don't understand.“ Homer Simpson

Charlie Brooker: "What is the most complicated thing you do in your kitchen?"
David Mitchell: "Worry about death."
User avatar
okbye
Crazy Aunt
 
Posts: 14521
Joined: Tue Oct 28, 2003 5:24 pm
Location: phoenix, az

Next

Return to Cookoffs

Who is online

Users browsing this forum: No registered users and 1 guest