A week’s worth

This is my first seven days of appetizers, with rough directions.

Black Bean Torte — Mash cooked black beans with minced jalapenoes. Spread mix on a tortilla, add another tortilla, spread mix and go up 3 to 4 layers. Put in 350-degree oven for 20 minutes until golden brown, cut in 8 slices.

Shredded Beef Breadsticks — Butter and bake French breadsticks (about 1-inch diameter) until browned. Cut in 3 or 4 sections, hollow out with paring knife. Stuff with shredded roast beef tossed with horseradish, and top with cheddar cheese. Sear sticks cheese-side down until sealed.

Fish Croquettes — Break up several pounds of leftover cooked fish. Mix with 1 egg per pound of fish and capers, parsley and Old Bay. Make small balls, dust with flour, roll in egg wash and coat with panko. Deep fry until golden.

Eggplant Tartine — Split baguette into two sides, coat interior with hummus. Chop grilled eggplant and sun-dried tomatoes with arugula or frisee, toss with oil and vinegar, salt and pepper. Spread mix on hummus, top with crumbled bleu cheese and put under broiler briefly to soften cheese.

Roma BLTs — Roast Roma tomatoes until slightly soft to the touch, about 25 minutes in a 350 oven. Cut off stem end, scoop out interior and stuff with several small frisee leaves. Place chopped cherry tomatoes on frisee, spoon pesto mayonnaise on top and sprinkle with minced cooked bacon.

Arancini — Make small balls of leftover risotto, push thumb into center, insert a wad of Brie, close ball. Dust with flour, roll in egg wash and coat with panko. Deep fry until golden.

Crostini — Slice baguette on the bias into 1/4 inch pieces. Spray with butter or olive oil and toast in 350 oven for 10 minutes or until crunchy. Top with smoked chicken, brie and julienne red peppers.

Smoked Catfish Burritos — Fill tortillas with cabbage, roasted corn salsa and sliced smoked catfish, roll into burrito shape and cut in thirds.

Stuffed Mushrooms — Stem mushrooms, saute stems and spinach, mix with minced cooked bacon and stuff mixture into mushroom caps.

Quesadillas — Mix shredded cheddar and cream cheese about 3 to 1. Spread on half of a tortilla, top with cooked chicken pieces, fold over and grill or saute. Cut into 8 pieces.

Cherry Tomato Frittatas — Mix eggs with ricotta and parmesan. Saute, adding roasted cherry tomatoes and carmelized onions. Once set on top, finish in 350 oven and slice into 8 pieces.


One thought on “A week’s worth

  1. On the eggplant thingee it says “chop grilled eggplant”. Should the eggplant be sliced and grilled? or grilled whole and scooped out? Do you use anything on the slices, if it’s sliced?

    BTW, how was the trip home?

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