What is a recipe for the BEST appetizer you have ever had??

Question

I am looking to impress my uncle who is a very good chef so I offered to bring an appetizer to a party. Can you give me any ideas?

Answer 1

I agree with sugarpie for some reason the food I cook never taste's delicious to me. Not that I'm a bad chef I just never want to eat my own cooking.

Answer 2

I have (okay, my cookbook has) two appetizers that I really love:

~~Crab-stuffed Tartlets

Ing:

  *1 cup cooked crabmeat or imitation crab meat (you can also use a 6-oz can of crabmeat; drained, flaked & cartilage removed)

  *1/2 cup mayo or miracle whip (I prefer the former)

  *1/2 cup sour cream

  *2 tbsp red onion, finely chopped

  *1 tbsp fresh dill, snipped or 1 tsp dried dill

  *1 tsp lemon zest (finely shredded peel)

  *1 tsp lemon juice

  *Several dashes tabasco (or any other hot pepper sauce) (more or less to taste)

  *pinch cayenne pepper (optional)

  *salt & pepper to taste

  *30 mini phyllo dough shells (two 2.1-oz packages)

Dir:

  Combine all ingredients and spoon into shells.  Garnish with lemon zest & fresh dill sprigs.  If you want them warm, bake for 5-8 minutes in a 350-deg F oven.

~~Spinach Phyllo Triangles

Ing:

  *1 10-ounce package frozen chopped spinach

  *1/2 cup finely chopped onion (1 medium)

  *1 clove garlic, minced

  *1 1/2 cups finely crumbled feta cheese (6 oz)

  *1/2 tsp dried oregano, crushed

  *24 sheets frozen phyllo dough (9x14-inch rectangles), thawed

  *1/2 cup butter, melted

Dir:

  1.  Cook spinach, onion, and garlic accoring to spinach package directions.  Drain well in a colander.  Press mixture to remove any excess moisture (back of spoon works great).  Combine mixture with feta cheese & oregano.

  2.  Place one sheet of phyllo dough on a flat surface.  Lightly brush with melted butter.  Place another sheet of phyllo on top; brush with butter.  Keep remaining dough covered with plastic wrap until needed.

  3.  Cut the two layered sheets lengthwise into three equal strips (14 inches long).  Spoon a well-rounded tsp of filling about 1 inch from the end of each dough strip.  To fold into a triangle, bring a corner over filling so the short edge lines up with the long edge (like you are folding a flag).  Continue folding until you reach the end of the strip.  Repeat with remaining phyllo, butter & filling.  

You can stop here, and put triangles in a covered freezer container until you are ready to bake (will keep up to 2 months).  No need to thaw before baking.

  4.  Place triangles on a baking sheet, brush with melted butter.  Bake about 15 minutes (until golden brown) in a 375-deg F oven.

Answer 3

My brother is a chef, and he says the best food he eats is anything he doesn't have to cook.  I'll bet your uncle feels the same way.  Instead of trying to wow him, choose something you are comfortable making and are good at making!  But here's a couple of my fave appetizer recipes anyway.

Sugar Pie's Artichoke Tapenade

1 (14 oz) can quartered artichoke hearts, drained

1 (8 oz) jar marinated artichoke hearts, drained

2 Tbsp. fresh parsley, rough-chopped

2 Tbsp. EVOO

1 Tbsp. canola oil, or mild salad oil

1/3 cup. freshly grated Parmesan cheese

1 Tbsp. lemon juice

1/4 tsp. granulated garlic

1/2 tsp. kosher salt, to taste

few grinds black pepper, to taste

1 Tbsp. minced resh parsley

Sort through artichoke quarters, removing any tough outer leaves. Place all ingredients in food processor, and pluse until a coarse paste is formed. Adjust salt and pepper as desired. Yield: 1½ cups.

Serving Suggestion: Place thin slices of baguette or sourdough bread on baking sheet, and drizzle with EVOO. Toast in 375ºF oven 4-5 minutes. Remove, and spread with artichoke tapenade. Sprinkle with freshly grated parmesan cheese, and return to oven for another 5 minutes. Top w/ FGBP and minced fresh parsley, if desired, and serve. Good hot or at room temp.

(Also good tossed w/ hot pasta, fresh diced roma tomatoes, and grilled chicken breast.)

---------------------------

Cheese and Spinach Puff Pastry Pockets

Yield: 12 appetizer servings

12 frozen puff pastry shells, unthawed

1 cup heavy cream

1/4 cup whole milk

1/2 teaspoon salt

1/2 teaspoon freshly ground black pepper

1 (16-ounce) package frozen chopped spinach, thawed and squeezed dry

1 1/4 cups grated Fontina cheese

1/4 cup freshly grated Parmesan

3 to 5 green onions, finely chopped

Preheat the oven to 400 degrees F. Line a heavy large baking sheet with parchment paper. Arrange the frozen pastry shells on the baking sheet and bake until they puff and become golden brown, about 20 minutes. Using a small knife, cut out the center of the pastry shells.

Meanwhile, stir the cream, milk, salt, and pepper in a medium bowl. Stir in the spinach, cheeses, and green onions. Spoon the spinach mixture into the baked pastry shells. Bake until the pastries are golden brown and the filling is hot, about 25 to 30 minutes. Transfer the pastries to a platter and serve.

--Giada De Laurentiis

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Spanakopita (Greek Spinach Pies)

1/2 cup olive oil

1 bunch chopped scallions, white and green parts

2 (10-ounce) boxes frozen chopped spinach, defrosted

2 tablespoons chopped fresh dill

3 extra-large eggs, lightly beaten

7 ounces feta cheese, crumbled

1/4 teaspoon kosher salt

1/4 teaspoon freshly ground black pepper

40 sheets (1 box) frozen phyllo dough (such as Pepperidge Farm), defrosted overnight in the refrigerator

1/2 pound (2 sticks) unsalted butter, melted

1/2 cup plain dry breadcrumbs

Preheat oven to 400ºF.  Heat the olive oil in a saute pan and add the scallions. Cook for 5 minutes or until soft. Meanwhile, squeeze most of the water out of the spinach and place it in a bowl. Add the scallions, dill, eggs, feta, salt, and pepper and mix together.

Keep the phyllo dough sheets covered with a damp kitchen towel. Unfold 1 sheet of the phyllo dough. Brush the sheet with melted butter and sprinkle with breadcrumbs. Repeat the process by laying a second sheet of phyllo dough over the first sheet, brush it with melted butter and sprinkle with breadcrumbs until all 10 sheets have been used. Spoon 3/4 cup of the spinach mixture into a sausage shape along one edge of the phyllo dough. Roll it up. Brush the top with butter and score the roll into 1-inch rounds. Place it on an oiled baking sheet. Repeat until all the pastry and filling have been used.

Place in the oven and bake for 12 minutes or until the edges are lightly browned. Serve warm.

--Ina Garten

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Cheese Straws

2 sticks Parkay

8 oz. sharp or extra sharp cheese, grated

2 cups AP flour

2 cups rice crispies

1/2 tsp. paprika

1/2 tsp. cayenne pepper, or more to taste

1/2 tsp. salt

Let margarine and cheese stand until room temp. Add  rest of ingredients, and mix all together with your hands. It will be a stiff dough. Roll into small balls, put on ungreased cookie sheet and mash with a fork like PNB cookies, criss-cross.   Bake at 325ºF for about 15 min.

Answer 4

The best appetizer I have ever had was in New Zealand.

6 freshly opened Bluff oysters, opened in front of me, sprinkled with a little malt vinegar, a matter of drops. a pinch of white pepper, and down the hatch.  

Answer 5

I don't know about the best, but one of my fav's is southwestern egg rolls. Here is how I make them...

1 store Rotisserie Chicken (shredded off the bone)

1 (15 oz) can of black beans, drained and rinsed

1 (10 oz) can of diced tomatoes with green chilies, with juices

1 (8.75 oz) can of whole kernal corn, drained

appx 1 tbls fresh cilantro, chopped as finely as possible

appx 1 tsp cumin powder

1 lime

egg roll wrappers

Simmer all ingredients, except lime, in a skillet until the juices have evaporated.  Squeeze the lime juice over everything and mix.  Then when the ingredients have cooled a little, start filling and wrapping the egg roll wrappers and then deep fry at 350 degrees until golden brown.

I also use this same mixture for quesadillas, tacos, and burritos. It's delicious!

Answer 6

Crab Stuffed Mushrooms

"This tasty appetizer seasoned with thyme, oregano, and savory. Choose good sized mushrooms, about 2 inches across. When cleaning mushrooms, don't run them under water. They are like little sponges, and will absorb it; just wipe them clean with a damp towel. The filling can be made with fresh, canned, or imitation crabmeat. If using canned, be sure to rinse it first."

Original recipe yield:

6 servings

PREP TIME 25 Min

COOK TIME 15 Min

READY IN 40 Min

INGREDIENTS

1 pound fresh mushrooms

7 ounces crabmeat

5 green onions, thinly sliced

1/4 teaspoon dried thyme

1/4 teaspoon dried oregano

1/4 teaspoon ground savory

ground black pepper to taste

1/4 cup grated Parmesan cheese

1/3 cup mayonnaise

3 tablespoons grated Parmesan cheese

1/4 teaspoon paprika

DIRECTIONS

Preheat the oven to 350 degrees F (175 degrees C).

In a medium bowl, combine crabmeat, green onions, herbs, and pepper. Mix in mayonnaise and 1/4 cup Parmesan cheese until well combined. Refrigerate filling until ready for use.

Wipe the mushrooms clean with a damp towel. Remove stems. Spoon out the gills and the base of the stem, making deep cups. Discard gills and stems. Fill the mushroom caps with rounded teaspoonfuls of filling, and place them in an ungreased shallow baking dish. Sprinkle tops with Parmesan and paprika.

Bake for 15 minutes. Remove from oven, and serve immediately

-----------AND...

Stuffed Mushrooms

INGREDIENTS:

1 dozen fresh large mushrooms

1/2 cup melted butter, divided

2 tablespoons finely chopped green bell pepper

3 tablespoons finely chopped onion

1 1/2 cup fresh bread crumbs

1/2 teaspoon salt

dash black pepper

dash ground cayenne pepper

Parmesan cheese

PREPARATION:

Directions for stuffed mushrooms

Clean mushrooms; remove stems, leaving caps whole. Chop stems. Sauté mushroom caps in 3 tablespoons of butter; set aside. Sauté chopped stems, green pepper, and chopped onion in remaining butter until onion is tender; stir in bread crumbs, salt, pepper, and cayenne pepper.

Stir to mix well. Stuff each mushroom cap with bread crumb mixture; sprinkle each stuffed mushroom with a little Parmesan cheese. Place stuffed mushrooms in a greased baking dish. Bake at 325° for 15 minutes. Stuffed mushrooms serve 8.

--------AND, LASTLY...

Stuffed Mushrooms With Ham

These would also be very good with crumbled cooked bacon, about 1/4 cup, if you don't have or care for the ham.

INGREDIENTS:

1 pound large mushrooms

4 tablespoons butter plus a little for greasing baking dish

4 green onions, with much of the green, trimmed

1/2 cup finely minced ham

1 small clove garlic, finely minced

2 cups coarsely chopped baby spinach

1 cup fresh bread crumbs

1/4 teaspoon salt

1/4 teaspoon pepper

1/4 to 1/2 cup Mozzarella cheese

PREPARATION:

Wash and trim the end of stems from mushrooms. Pop remaining stem out. Chop stems and set aside. Melt 2 tablespoons butter; brush over mushrooms. Spray a shallow baking dish (about 8-inch square, or one which will fit mushrooms in one layer) with butter-flavored spray or grease with butter.

Heat remaining 2 tablespoons of butter in a skillet.

Chop green onions; combine with reserved chopped mushroom stems, ham and garlic. Add to skillet along with the spinach; sauté until tender. Add bread crumbs, salt, and pepper to vegetable mixture; stir well. Add a little cream to moisten more if necessary. Fill each mushroom cap with a little of the stuffing, mounding up. Sprinkle with Mozzarella cheese. Bake at 350° for about 20 minutes, until cheese is melted and mushroom caps are tender.

Makes about 16 to 20 stuffed mushroom appetizers.