I’m having a party and want cool food that will look awesome but isn’t too obscure so that my guests won’t like it?? Thanks
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Parmesan Puffs
16 slices Italian bread, cut 1/2 inch thick
2 Tbsp olive oil
2 cups mayonnaise
3/4 cup grated Parmesan cheese(about 3 oz)
1 tsp Worcestershire sauce
Preheat oven to 350°.
With a pastry brush, lightly brush both sides of bread with olive oil. Place on a baking sheet. Bake 5 minutes per side until lightly toasted.
While it’s toasting combine mayo, cheese, and Worcestershire sauce in a small bowl.
Slather each toast withabout 3 tablespoons and spread evenly. 3. Now back into the oven for 5 to 8 minutes until lightly puffed and golden. Serve ‘em hot.
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Little Chicken Burgers
These easy appetizers are small patties made with ground chicken, get it? And apparently mini burgers are a big thing at the coolest parties these days, so serve these and be cool.
1/2 cup bread crumbs
2 lb ground chicken
3 garlic cloves, minced
1/2 cup minced Italian parsley
1/2 tsp dried oregano
1/2 tsp dried basil
2 Tbsp lemon juice
Salt & freshly ground black pepper
1 to 2 Tbsp extra-virgin olive oil
Place the bread crumbs in a small shallow dish. Set aside.
In a large bowl, combine the chicken, garlic, parsley, oregano, basil and lemon juice. Add salt and pepper to taste. Form the mixture into 16 patties, each flattened and about 2 inches in diameter.
Press the patties into the bread crumbs to coat each side. In a large nonstick skillet, heat the oil over medium heat and cook, turning once, until each side is browned and the patties have firmed up, about 10 minutes total. Serve hot.
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Chicken Almond Puffs
Serves a bunch (depending on size of spoonfulls)
For your chicken use either a) leftovers, b) precooked packaged chicken or c) a purchased rotisserie chicken. This recipe will push our 30 to 35 minute limit but if you chop quick (but carefully) you should make it.
1 cup finely chopped, cooked chicken meat
3 Tbsp + 2 tsp toasted and chopped almonds
2/3 cup chicken broth
1/3 cup canola oil
1/4 tsp Worcestershire sauce
3/4 tsp seasoning salt
3/4 tsp celery seed
1/8 tsp cayenne pepper
2/3 cup all-purpose flour
2 tsp dried parsley
3 eggs
Preheat oven to 450F.
Combine chicken and almonds and set aside.
In a large saucepan, combine the chicken broth, oil, Worcestershire sauce, parsley, seasoned salt, celery seed and cayenne pepper. Bring to a boil.
Add flour and stir mixture for a few minutes, remove from heat and let stand for 5 minutes.
Add eggs, one at a time, beating well after each. Beat until smooth. Stir in chicken and almond mixture.
Drop by heaping teaspoonfuls onto greased baking sheets. Bake in preheated oven for 12 to 14 minutes or until golden brown. Serve warm.
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Mozzarella in Carrozza
1 8 oz package part-skim mozzarella cheese slices
8 slices thin, firm white bread, crusts removed
2 large eggs, well beaten
¼ cup milk
¼ cup all-purpose flour
½ tsp salt
¼ tsp ground black pepper
½ cup plain dried bread crumbs
3 Tbsp vegetable oil
4 Tbsp butter or margarine
8 anchovy fillets, drained
1 Tbsp chopped fresh parsley
1 tsp capers, drained
1 tsp fresh lemon juice
Preheat oven to 200F.
Place 2 slices cheese between 2 slices bread to form sandwich. Repeat with remaining cheese and bread.
Using low, wide bowls, in one, beat eggs and milk with wire whisk. In another, combine flour, salt, and pepper. Put bread crumbs in the third.
Dip sandwiches, one at a time, in flour mixture, shaking off excess, then in egg mixture, and finally in bread crumbs, shaking off excess.
In nonstick 12-inch skillet heat oil over medium heat until hot. Add sandwiches & cook until golden brown, about 1½ minutes per side. Cut each sandwich on diagonal in half diagonally (corner to corner; but you knew that).
Arrange on platter in single layer. Keep them warm in oven until all are cooked and the sauce is ready.
In same skillet, melt butter, add anchovies and cook, stirring constantly, 1 minute. Add parsley, capers, and lemon juice; cook 30 seconds longer. Transfer sauce to small bowl and serve sauce with sandwiches.
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Crab Dip with a Kick
There’s crab dip and then there’s CRAB DIP, and that’s what we have here. A little horseradish, a little Old Bay helps turn it into one very special dip. But even if you paid a lot for the crab be sure to pick through for bits of shell before adding.
8 oz whipped cream cheese with chives
2 Tbsp whipping cream
3 Tbsp minced Bermuda or sweet onion (optional)
2 tsp bottled horseradish
1/2 to 1 tsp Old Bay Seasoning
3 Tbsp shredded sharp Cheddar cheese
1 lb fresh lump crabmeat,undrained
Preheat the oven to 400°F.
In a large mixing bowl, blend the cream cheese and cream until smooth. Mix in the onion, horseradish, Old Bay, and Cheddar cheese. Stir in the crabmeat and its juices.
Place
Sushi. (You can always cook strips of the fish and wrap them the same way, if your guests don’t seem like the raw type). Avocado can replace the fish altogether. I think its all about garnishing things with a few fancy touches.
Here are a few ideas for Californian Food, and Garnishing: http://partyobsessed.blogspot.com/2008/1…http://gocalifornia.about.com/gi/o.htm?z…
minature food:
like tiny hamburgers, french fries with flavoured ketchup, tiny cotton candy sticks
cerviche fish/seafood
rare cooked tuna
tapas (spanish)