Entertaining At Home - Part 1 "Appetizers"

It is at once the most enjoyable yet fretful proposition in one's cooking life:The opportunity to entertain.  When people are coming over...be it a small knot of close friends or a larger group for a special celebration of some kind...we want to do the cooking ourselves and do it right!

It's work, yes.  But it's also the reward.  As a lover of cooking and good food, cooking is an integral part of my life and I hope it is that way for you too.  Plus. kitchen time is always a good time.  That's where folks like to gather.  And later on, hearing guests' praises for a job well done is more than worth the time and effort it to to create..

Oftentimes, a little inspiration is all you need to start your journey towards those rewards.  You want new ideas for something new to create, something different to serve, something that will make heads turn.  First I'll start with the first thing your guests will see and taste...Appetizers!

*Garlic-Lime Drumettes w/Chipotle Mayonnaise*

"Drumettes, also called party wings, are the meatiest part of the chicken wing. They look like miniature drumsticks and are the right size to serve as appetizers.  This marinade gives them lots of flavor in a relatively short amount of time"

Ingredients:

*Chicken & Marinade*

6 garlic cloves, minced

2 tsp lime peel, grated

2 tsp kosher salt

2 tsp dried oregano

2 tsp cumin seeds, toasted & crushed

1/2 cup lime juice

1/3 cup olive oil

24 chicken drumettes

*Mayonnaise*

1 cup mayonnaise

1/2 cup sour cream

1 tbs dijon mustard

3 chipotle chiles in adobo sauce, drained

1 tbs adobo sauce

Directions:

1. Place garlic, lime peel, salt, oregano, cumin seeds, lime juice in shallow pan large enough to hold drumettes in one layer.  Add chicken, turn to coat completely with marinade.  Cover and refrigerate for 2 to 4 hours.

2. In small bowl, stir together all mayonnaise ingredients.  Refrigerate 30 minutes.

3. Heat grill or broiler.  Remove chicken from marinade.  Cook 12 to 14 minutes or until browned and juices run clear.

*Green Chile Cheese Ball*

"This mouth-watering appetizer is ideal for any party, from Super Bowl Sunday to book club meetings. Awe your friends with this southwestern-style cheese ball! Place on a nice serving dish with an assortment of crackers"

Ingredients

• 4 large Anaheim chile peppers
• 1 1/2 pounds shredded pepper jack cheese
• 2 (8 ounce) packages cream cheese, softened
• 2 cloves garlic, minced
• 1 teaspoon salt
• 1 teaspoon ground black pepper
• 2 cups finely chopped pecans

Directions

1. Preheat an outdoor grill for medium heat, and lightly oil the grate. Cook chiles on the preheated grill until the skin of the peppers has blackened and blistered, about 5 minutes. Be careful not to overcook the peppers, or the skin will not come off easily. Turn the peppers often to cook evenly. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and seeds. Chop the peppers.
2. Combine the chopped peppers with the pepper jack, cream cheese, garlic, salt, and pepper. Form the the mixture into a ball and place on a plate covered with wax paper. Place the cheese ball in the freezer until very cold, about 15 minutes.
3. Spread the chopped pecans on a large cutting board or baking sheet. Roll the frozen cheese ball in the pecans. Use your hand to pack any areas that are not covered by pecans, making sure the entire outside of the cheese ball is covered with a nice layer of pecans.

*Antipasto Pasta Salad*

"A nice balsamic vinegar and oil mixture with oregano, parsley and Parmesan whipped in. It compliments this hearty salad, with its robust ingredients - salami, pepperoni, Asiago cheese and lots of tomatoes. Makes twelve magnificent servings."

Ingredients

• 1 pound seashell pasta
• 1/4 pound Genoa salami, chopped
• 1/4 pound pepperoni sausage, chopped
• 1/2 pound Asiago cheese, diced
• 1 (6 ounce) can black olives, drained and chopped
• 1 red bell pepper, diced
• 1 green bell pepper, chopped
• 3 tomatoes, chopped
• 1 (.7 ounce) package dry Italian-style salad dressing mix
• 3/4 cup extra virgin olive oil
• 1/4 cup balsamic vinegar
• 2 tablespoons dried oregano
• 1 tablespoon dried parsley
• 1 tablespoon grated Parmesan cheese
• salt and ground black pepper to taste

Directions

1. Cook the pasta in a large pot of salted boiling water until al dente. Drain, and cool under cold water.
2. In a large bowl, combine the pasta, salami, pepperoni, Asiago cheese, black olives, red bell pepper, green bell pepper and tomatoes. Stir in the envelope of dressing mix. Cover, and refrigerate for at least one hour.
3. To prepare the dressing, whisk together the olive oil, balsamic vinegar, oregano, parsley, Parmesan cheese, salt and pepper. Just before serving, pour dressing over the salad, and mix well.

*Jalapeno Popper Mushrooms*

"These bite-sized appetizers are creamy, spicy, and cheesy. Why choose between stuffed mushrooms or jalapeno poppers when you can have both? At the same time!"

Ingredients

• 2 slices bacon
• cooking spray
• 1 1/2 teaspoons olive oil
• 8 mushrooms, stems removed and chopped and caps reserved
• 1 clove garlic, minced
• 1 jalapeno pepper, ribs and seeds removed, finely chopped
• 1 (3 ounce) package cream cheese, softened
• 3 tablespoons shredded Cheddar cheese
• sea salt to taste
• ground black pepper to taste

Directions

1. Place the bacon in a large, deep skillet, and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain the bacon slices on a paper towel-lined plate. Crumble the bacon slices and set aside.
2. Preheat an oven to 350 degrees F (175 degrees C). Spray a baking dish with cooking spray.
3. Heat the olive oil in a skillet over medium heat. Stir in the chopped mushroom stems, garlic, and jalapeno; cook and stir until the mushrooms release moisture and soften, about 10 minutes. Transfer the mushroom mixture to a bowl, and stir in the cream cheese, cheddar cheese, and bacon. Season with salt and pepper. Spoon the cheese mixture generously into the reserved mushroom caps, and arrange the stuffed caps on the prepared baking dish.
4. Bake in the preheated oven until cheese begins to brown, 15 to 20 minutes.

*Crawfish, Shrimp and Crab Ceviche*

"This three seafood ceviche is worth trying! Serve it in martini or margarita glasses and garnish with cilantro leaves and slices of lime. Serve with chips.  Make everything ahead and marinate, but don't put the avocado in until close to serving."

Ingredients

• 1/2 pound cleaned, cooked crawfish tail meat
• 1/2 pound jumbo lump crabmeat
• 1/2 pound cooked small shrimp, peeled and deveined
• 1/2 cup lime juice
• 1/2 cup ketchup
• 2 tablespoons hot sauce
• 2 tablespoons olive oil
• 1/3 cup chopped cilantro
• 1/2 cup diced red onion (1/4-inch pieces)
• 1 cup peeled, seeded, and diced cucumber
• 1 cup diced jicama
• 1 jalapeno chile pepper, seeded and minced
• salt to taste
• 1 large avocado, diced

Directions

1. Place the crawfish, crab, and shrimp in a large glass or ceramic bowl; pick any shells from the meat. Pour in the lime juice, and gently mix, being careful not to break up the crab meat. Cover and refrigerate for 1 hour.
2. In a separate bowl, mix together the ketchup, hot sauce, and olive oil. Stir in the cilantro, onion, cucumber, jicama, and jalapeno; add salt to taste. Gently fold this mixture into the seafood. Refrigerate until ready to serve. Add the avocado just before serving.

*Bacon-Wrapped Jalapeno Shrimp*

"Shrimp stuffed with pickled jalapenos, wrapped in bacon, and deep fried will make you famous in your town."

Ingredients

• 1 quart vegetable oil for frying
• 32 peeled and deveined medium shrimp, tail-on
• 1 (4 ounce) can pickled jalapeno peppers, cut into slivers
• 16 slices bacon, cut in half
• 32 toothpicks

Directions

1. Heat oil in a deep-fryer or large saucepan to 350 degrees F.
2. Cut the shrimp along the back, nearly through to the front. Stuff each shrimp with a sliver of jalapeno, then wrap with half a slice of bacon. Secure with a toothpick. Repeat with the remaining ingredients.
3. Cook the shrimp in batches in the hot oil until the bacon is crispy and golden brown, 2 to 3 minutes. Drain on a paper towel-lined plate before serving.

 

*Crab Cakes*

"Crab cakes seasoned with lemon zest and fresh basil, pan fried and served with a seasoned cilantro-lime sauce."

Ingredients

• 4 pounds crabmeat
• 1 egg
• 1 tablespoon lemon zest
• 1/8 teaspoon Old Bay Seasoning TM
• 2 tablespoons fresh basil, chopped
• 1 cup saltine crackers, crushed
• 1 cup mayonnaise
• 4 tablespoons vegetable oil                    
• 3 egg yolks
• 1/8 teaspoon Old Bay Seasoning TM
• 3 ounces fresh lime juice
• 2 tablespoons chopped fresh cilantro
• salt and pepper to taste
• 1 3/4 cups vegetable oil

Directions

1. In a large mixing bowl, combine crabmeat, 1 egg, lemon zest, Old Bay Seasoning, chopped basil, crushed crackers and mayonnaise. Mix thoroughly.
2. Form 5 ounce patties out of the crab mixture (should make about 16 patties), and chill until cold before cooking.
3. In a skillet, heat 4 tablespoons of oil over medium heat. Saute the crab cakes for 4 minutes on each side or until golden brown.
4. For the sauce, in a blender place the egg yolks, Old Bay Seasoning, lime juice, cilantro, salt and pepper. Blend for 10 seconds. Keeping the blender running, slowly drizzle the oil into the blender. Blend until sauce is creamy.

*Bacon-Balsamic Deviled Eggs*

"Gourmet deviled eggs with a sweet and savory mix of bacon, onion, and balsamic vinegar. Always requested and always disappears! Can be made with sugar substitute and light mayonnaise with no discernable taste difference."

Ingredients

• 12 eggs
• 4 slices bacon
• 1/2 cup mayonnaise
• 1/4 cup minced red onion
• 2 teaspoons white sugar
• 1/2 teaspoon balsamic vinegar
• 1/4 teaspoon celery salt
• 1/4 teaspoon freshly ground black pepper
• 1/4 cup chopped fresh parsley

Directions

1. Place the eggs in a large pot in a single layer and fill with water to cover by 1 inch. Cover the saucepan and bring the water to a boil; immediately remove from the heat and let the eggs stand in the hot water for 15 minutes. Drain. Cool the eggs under cold running water in the sink. Peel and halve lengthwise. Separate the yolks from the whites, placing the yolks in a bowl; arrange the egg whites with the rounded side down onto a serving platter.
2. Place the bacon in a large, deep skillet and cook over medium-high heat, turning occasionally, until evenly browned, about 10 minutes. Drain on a paper towel-lined plate; chop.
3. Mash the yolks with a fork. Add the bacon, mayonnaise, onion, sugar, vinegar, celery salt, and pepper; stir until thoroughly combined. Spoon the mixture into the egg whites. Garnish with parsley.