posted
I'm holding my first dinner party in my new house (yes, the furniture WILL be used!).
So, the question is, does anyone have good, sure-fire recipes for entree's and appetizers that they can share?
I was thinking of trying something new. These are all good friends who wouldn't mind if I brought in McDonalds burgers, so it's not much of a risk.
I'm looking specifically for maybe: 1) How to make a wine reduction sauce for steaks. 2) A good recipe for some cool appetizers. 3) Maybe a light-ish white wine/tomato sauce for seafood over pasta.
posted
Many years ago, there was an appetizer my mom used to make that I really liked - whole water chestnuts wrapped with bacon, soaked in soy sauce and other things, skewered and cooked (I'm pretty sure they were broiled).
I'm not very good with appetizers. I'll definately have to watch this thread for good ideas. I've never cooked with wine either so I'll be no help to you at all! Posts: 5879 | Registered: Apr 2001
| IP: Logged |
posted
My boyfriend and I made a really nice mushroom & pinot noir sauce for steaks the other night.
Basically all you need is some nice, earthy mushrooms (we used portobello - but anything with a bit more grunt than normal button mushrooms will do the trick), some onion and butter, some black peppercorns & some pinot.
Pinot Noir = a light red wine. It's often slightly fruity, and not as heavy as the shiraz / cabernet etc. The reason I picked the Pinot was a) it was a hot night, and I couldn't handle the idea of a heavy red b) I thought the berry tones would go nicely with the mushrooms (they did) and c) it was on special
So: chop up your onions finely and your mushies not so finely. Melt some butter, and saute mushies & onions gently for about 15 min or so, until everything is very soft and aromatic. You really want to give the mushroom flavour time to intensify.
Then add the wine - I guess about half a cup full for two people, more or less if you want. Also add about 10 whole black peppercorns. Bring the mixture to a simmer. Leave, simmering uncovered for at least half an hour.
The mixture should reduce and voila - easy but very nice pinot & mushroom jus. (Just to be fancy)
Posts: 4393 | Registered: Aug 2003
| IP: Logged |
posted
Do you want just a clear/white wine reduction? Or do you want it estouffade based?
Cool appetizers... I have a good recipe for strawberry salsa if you want it Or you could go with a selection of cheeses... or different dips (like a spinich dip for bread)
I don't know any good light wine/tomato sauce recipes, sorry!
You can make easy and very cool mini-tarts using frozen puff pastry.
First: Buy ingredients you want. Some suggestions: Proscuitto + boccocini Olive tapenade + sundried (or semidried)tomato Tomato + salami Basically any two (or max three) savoury flavours you like.
Then... Take frozen pastry out of freezer. Take sheet of pastry off plastic. Cut sheet into little squares. Place thinly sliced toppings in middle of little squares - you don't want to overload them. I would use say one thin slice of tomato and one thin slice of salami and nothing more.
Then, mix and egg and a little milk together. Brush this over the sides of each little square (ie around the topping)
Put little squares in hot oven (220 C... you can work out the F ) for about 10-15 minutes or until pastry is all golden and puffy.
Take out and serve immediately - yummo.
Two variations are:
You can do bigger tarts with (pre-cooked) roast veggies in the middle as part of a main course. I've done them with roast pumpkin, eggplant, tomato and squash: very nice indeed.
For a fancy looking appetiser / nibbly to hand around, take a sheet of puff pastry and spread all over with a thin layer of nice olive tapenade (or pesto if you hate olives). Roll the pastry up nice and tight into a cylinder, then cut into little circles. Bake these - you should get little golden circles with a spiral pattern of tapenade in them.
Posts: 4393 | Registered: Aug 2003
| IP: Logged |
Go to Jamie Oliver's website for some really nice but easy ideas.
His salads and appetisers etc focus on using good quality produce (which on the downside can sometimes be expensive), and so don't require much fussy cooking.
Posts: 4393 | Registered: Aug 2003
| IP: Logged |
posted
The absolute best appetizer I've ever eaten was oven-roasted artichoke hearts stuffed with mascarpone cheese. I think it sent me into a state of shock after my first bite. Posts: 2220 | Registered: Jun 1999
| IP: Logged |
posted
I take it chips and dip and a Budweiser is out of the question?
Just kidding! Good luck with your dinner party (and new furniture - I hope you have the old stashed on the front porch!)
Posts: 5609 | Registered: Jan 2003
| IP: Logged |
posted
Cool or easy? Easy is better. Do you really want to spend your time in the kitchen when you have company?
2 pkgs. crescent rolls 2 (8 oz.) pkgs. cream cheese 1 env. ranch house dressing mix 1 c. mayonnaise or Miracle Whip
Place crescent rolls on flat cookie sheet, pinching seams together forming a crust. Bake according to instructions on package. Cool. Mix cream cheese, ranch dressing mix and mayonnaise, and spread over cooled crust. Layer vegetables on top and spread evenly. Cover with waxed paper and gently press vegetables (broccoli, cauliflower, peppers, mushrooms, what ever you want) into cream cheese mixture. Refrigerate overnight. Remove waxed paper. Cut into small (2 x 2-inch) squares. This is very good for picnics, parties or any occasion. Keeps very well.
1/4 cup white wine 1/4 cup white wine vinegar 1 tablespoon shallots 1/2 cup heavy cream 3/4 cup butter
In a medium saucepan, combine white wine, wine vinegar, and shallots. Cook until liquid is almost evaporated, approximately 1 tablespoon left. Stir in heavy cream and let boil down until reduced by half. Stir in butter 1 tablespoon at a time, allowing each to melt before adding the next.
1 cup red wine -- Merlot 8 oz. of butter -- cut into slices 2 tbs. minced ginger 2 cloves of minced garlic 2 tbs. vegetable oil 1 tbs. red wine vinegar 2 tsp. fresh ground pepper 1 tsp. salt
Lightly season the steaks with the vegetable oil, salt and pepper. Next place the ginger, garlic and red wine vinegar in a pot under medium heat for 30 seconds to 1 minute. The add the Merlot. Reduce this mixture to a syrupy rich texture. Just before placing the steaks on the grill, add the butter several pieces at a time while whisking. Be careful not to let the butter become overheated. Keep the sauce warm while grilling the steaks.
Here's a Steak with "Red Wine Reduction and Carrot Puree" from GMA.
posted
My favorite appetizer to serve is stuffed mushrooms. Stuff them with the stems of the mushrooms, onions, celery and bread crumbs and bake them in the oven with some cheese on top.
posted
Appetizers are such a pain to make (although I too am very fond of stuffed mushrooms) -- what about the classic large wedge or wheel of brie, crackers, and a nice selection of fancy olives?
If you really want to get fancy add a bottle or two of roasted red and/or yellow peppers to the mix.
Posts: 3423 | Registered: Aug 2001
| IP: Logged |
1 jar of Old English 1 jar of Roquefort blue 2 8 oz. pkgs cream cheese 1/4 (1/8) tsp. garlic powder 2 Tbs. vinegar (I don't add it)
Soften cream cheese, mix it all together. Chill. Can serve it like that, or if feeling all fancy pants, you can roll it into a ball, chop up walnuts, sprinkle in parsley flakes and roll ball in walnut/parsley mix.
I like it served on Triscuits best, but some people like Ritz.
posted
Ooh, I made these meatballs last Christmas.
TANGY BUFFET MEATBALLS 2 lb. ground beef 2 eggs 1/2 tsp. salt 3/4 c. oatmeal, uncooked 1/3 c. chili sauce SAUCE: 1 c. chili sauce 1/2 - 3/4 c. grape jelly
Mix the meatball ingredients together and make into small balls. Put on cookie sheet or shallow pan and bake at 400 for 15-17 minutes. Mix the chili sauce and jelly together in a pan and heat on stove till all melty and wonderful smelling (about 5 minutes.) Then, put the meatballs out with tooth picks and a bowl of sauce and let the dipping commence. Posts: 9871 | Registered: Aug 2001
| IP: Logged |
posted
I always eat them salty side down. Am I the only one whose that weird? (Or possibly, the only one obsessed with them enough to actually know how I eat them? See, if the salty side is down and the cheese ball is on top, my God, it's like a little bit of heaven.)
Posts: 9871 | Registered: Aug 2001
| IP: Logged |
posted
I start them out salty side down so you get the triscuit senstation then bite down and flip them over with my tongue so I get the sensation of whatever they're topped with.
Triscuits, a stick of very dry, tasty salami (the real kind with the moldy paper wrapping [Gallo, for example]), and a wedge of not too mild but not too strong swiss cheese. Flavors/textures blend together (and yet still stay distinct) wonderfully.
Posts: 3423 | Registered: Aug 2001
| IP: Logged |
Salami is good, but I don't care for swiss. Beef stick and Colby Monterey Jack is good, too. Better yet, a big platter of Triscuits, Ritz, cheese ball, beef stick, and sliced cheese. With olives on the side of course.
I also like torillas with shredded cheese, nuked till melted, then add sour cream and salsa and fold up. Yummy. Of course, you could add all kinds of gross things to that, like olives, chicken, etc.
You should see our house on New Year's Eve. It's all appetizers.
Get a package of beef, some soft cream cheese and pickles. Lay the beef out flat, spread some cream cheese down on edge, add a pickle spear, roll up and cut into thirds. Add tooth pick.
Okay, I'm feeling a little "trailer court"ish, right now.
Posts: 9871 | Registered: Aug 2001
| IP: Logged |
Brown beef and drain. Throw into crock pot. Cube the Velveeta and cream cheese, add the Rotel (I drain them first, but some people don't) and cook till all melty good. (Depends on your crock pot. Usually a couple of hours. You can easily cut that recipe in half.
Man, I can't wait for New Year's. I've made myself hungry.
quote:You should see our house on New Year's Eve. It's all appetizers.
Okay, hold the creepiness, K. That's what my parents used to do when I was a kid.
Actually, it's probably not uncommon. For us, it was because yummy appetizers were inexpensive expensive treats -- canned smoked oysters and clams and kippered herring, salami, cream cheese and crackers, olives, all manner of pickled things, sourdough bread, Martinelli's, etc. I think it was also a break from the midwestern-inspired Utah cooking and a nod to my Dad's Bay Area upbringing.
Posts: 3423 | Registered: Aug 2001
| IP: Logged |
posted
Bob for the seafood and pasta, you could modify Coquilles St. Jaques fairly well.
Lightly dust scallops with freshly grated nutmeg and kosher salt and then coat lightly with flour. Saute` with butter over med-high heat with a tiny amount of minced garlic. As scallops begin to caramelize slightly, add a dash of apple brandy and flame. As flames die down, add heavy cream and swirl around pan to incorporate deglazed material. Heat through and serve over fettucini al dente`. Garnish with chopped chives.
It's the quick and brutal way to do it, but it's always worked wonders for me. For a bit more, add some finely trimmed, blanched bits of brocolli tops for color.
For the steaks, a pan-deglazing with apple brandy works as well and pairs nicely with the scallops flavor. For a different direction, look for a bernaise sauce (usually available already prepared at most markets) or possibly a red pepper coulee. For the coulee, mince red pepper by hand as finely as you can (I've had to remince before thanks to a persnickety chef and that was no easy task) and gently saute` (pan stirring only, no flipping) in a generous amount of butter with just a dash of salt. Serve a dollop on the side of the steak.
You lost me with the velveta and ground beef, though.
I've also never seen a meatball recipe with oatmeal! I'm going to have to try that one. I've always used breadcrumbs, but I'm always substituting oats for flour in other cases.
On the simpler theme, you could do pita triangles with hummus, feta cheese, a mediterranean olive assortment, tomatoes and cucumber slices as munchies.
Posts: 1777 | Registered: Jan 2003
| IP: Logged |
posted
In case anyone else checks: Pie pastry wrapped olives are quite good. If you aren't "one with pie pastry" I think they sell pillsbury pre rolled (though I don't know if frozen would work. You bake 'em till they're golden.
I make won-tons but apparently that's genetic.
I like tzatziki- the white stuff they put on gyros. It's the white flesh of a cucumber finely chopped mixed in yogurt and sour cream with some olive oil, red vinegar, and garlic, salt, pepper, what ever. You know, like hummus. You do know how to make hummus, don't you?
Posts: 383 | Registered: Nov 2003
| IP: Logged |
posted
*giggle* That explains why the cucumber sauce I tried to make wasn't anywhere nearly as good as the restaurant variety. *grin* I just chopped up some cucumber with sour cream!
*is really hungry now, especially for olives for some reason*
Posts: 1777 | Registered: Jan 2003
| IP: Logged |
Slice banana's in half, then quarters. On one eggroll sheet add approx three pieces of banana and pinch of shredded coconut and chocolate chips to taste. Roll up in egg roll sheet and seal with a dab of egg white. Premake as many as called for. 3 ripe banana's make about 10-12.
Heat a pan with vegetable oil filled so half the eggroll will be submerged. When the oil is good and hot drop in the egg rolls. Brown on both sides. Drain over wire rack and paper towels. Let them cool about 3-5 minutes. Plate 1-2 eggrolls and sift powdered sugar over them.
They're great served warm and with a GOOD Vanilla Ice Cream.
And the Second..... The Perfect Dessert for a Trailer Park Trash Party.......
Kitty Litter Cake
1Pk Spice cake Mix 1Pk White cake Mix 1Pk white sandwich cookies Green Food Coloring 12sm Tootsie rolls 1Pk Vanilla pudding
Prepare cake mixes according to directions. Prepare pudding mix and chill until ready to assemble. Crumble white sandwich cookies in small batches in blender. Set aside all but about 1 cup.
To the 1 cup of cookie crumbs, add a few drops green food coloring and mix using fork. Set aside. When cakes have cooled to room temp, crumble into large bowl. Toss with half the remaining cookie crumbs and enough of the pudding to make the mixture moist but not soggy.
Place a liner in a NEW(did I have to say this?), clean kitty litter box and pour in mixture.
Unwrap 3 tootsie rolls and heat in a microwave oven for 10 to 15 seconds, til pliable. Shape blunt ends to tapered points. Keeps adding to "Taste" so to speak.
Sprinkle remaining white cookie crumbs over the mixture, then scatter green cookie crumbs lightly over the top.
Reserve 1 Tootsie roll to hang slightly over the edge of the litter box.
Place on a newspaper and serve with a NEW scooper.
posted
Do you want dessert recipies? 'Cuz I have an awesome recipe for french silk pie, with a brownie crust. Posts: 4174 | Registered: Sep 2003
| IP: Logged |
posted
Well, the best cook in our little group is bringing dessert, so I guess I don't need a recipe for tomorrow. But hey, a good recipe is timeless, no?
posted
The menu sounds Fabulous, my mouth waters upon its reading. One Suggestion, I would recommend having a nice Cabernet or Bordeaux to go with the main course. A great steak cries out for a nice red wine.
If I cover the shipping will you send me the left overs?
posted
Mmm, smashed potatoes. My dad once ordered smashed potatoes in a resturant and my mother nearly had a cow. We heard about it often while growing up.
So, what time should I be there? (angel smilie)
Posts: 9871 | Registered: Aug 2001
| IP: Logged |
posted
Also, I'll be needing the recipes for spicy shrimp with garlic & herbs, baked brie, cold broccoli raisin salad with pecans, and garlic smashed potatoes. When you have time, if so inclined. Posts: 9871 | Registered: Aug 2001
| IP: Logged |
posted
Dear Friend, I am a former genral in the Canadian Armed forces, eh, who has escaped the recent conflicts with two hundreds million dollars (Cdn) and twelve Skyhawk helicopters--I am at present sitting in one, the other eleven have been stored in Newfundland--the bombs are falling now. I need a secured bank account in a developed nation in which to deposit this money (and some safety-deposit boxes for the Skyhawks). If you will only--wjhat is that smoke coming out of the turret?--if you will, dear friend, only respond with your persoanl account number I will condider sharing 1% (Cdn) of this koney with you. That is.......200 dollars (Cdn), for only your secured bank account number (and the safety-deposit boxes)--is that oil pressure gauge correct?--then fix it you fool!, eh. I eagerly await your prompt response--Mayday! Genral Lance "Contiki" Bay
Posts: 1154 | Registered: Dec 2001
| IP: Logged |
posted
I think I will name this recipe Moose Poo in honor of that guy who obviously needs more stuff named after him
Combine: 12 oz cream cheese softened 3 oz lemon juice 1 tsp vanilla
in another medium microwavable bowl: 1 can sweetened condened milk (zap 1 min) 12 oz bag chocolate chips (mix until melted, zap a little more if necessary)
beat brown stuff into white stuff, spoon into crumb crust (hubby likes Oreo, but I think that's overkill) chill and serve.
Posts: 11017 | Registered: Apr 2003
| IP: Logged |
posted
Dinner party was a great success! More food than we knew what to do with.
Tips for the future:
If you are making a wine reduction sauce, reducing it by half is not nearly enough. It has to boil down to almost a paste to be "different" seeming from regular wine. Oh well. Takes hours, I think.
Rib Eye steaks are THE best.
Egg plant battered & fried with Dan Raven's dip is a BIG hit.
Posts: 22497 | Registered: Sep 2000
| IP: Logged |
Printer-friendly view of this topic
![[Razz]](tongue.gif)
![[Smile]](smile.gif)
![[Cool]](cool.gif)
![[Big Grin]](biggrin.gif)
![[Party]](graemlins/party.gif)
![[Roll Eyes]](rolleyes.gif)
![[Confused]](confused.gif)
Well, of course. Take humus powder. Add water and a touch each of olive oil and lemon juice.![[Dont Know]](graemlins/dontknow.gif)
