If you were going to a professional chefs organization pot luck - what would you take?

M

music-city-missy

Well-known member
It's supposed to be casual and I know there will probably be everything from simple to fancy there but I always want to make a lasting impression. And I always have to take more than one thing. And while it's at a restaurant it's crowded and I don't think there will be enough space of time to finish anything there and it's across town from where I live so it has to hold well.

 
How about Comida Mexicana (Shrimp Ceviche

This is a make-ahead and delicious "shrimp cocktail" that you can simply hold in bowls over crushed ice. Believe me, I've had it the day after and everything remained surprisingly crisp. It involves a bit of work but it is a very complex, delicious, and refreshing cocktail. You could serve it in plastic martini glasses with a wedge of lime and garnish.

Be careful while adding those three hot sauces and taste-test to get it right. I loved the hot taste and it brought some good tears to my eyes, but perhaps you want to find a happy medium for the crowd.

By the way, it would be a lovely eye-appealing appetizer!

http://eat.at/swap/forum/index.php?action=display&forumid=1&msgid=23724

 
How about CathyZ's Smoked Salmon Cheesecake? It sounds great:

SMOKED SALMON CHEESECAKE

1 tbsp butter
6 oz. sesame bread sticks, crushed
1/2 cup melted butter
2-1/2 lbs cream cheese
1/2 lb smoked salmon, chopped
1/2 cup minced onion
1/4 cup minced fresh basil
4 eggs

Preheat oven to 350º. Butter a 9-inch springform pan.

In a bowl, mix the bread stick crumbs with the melted butter. Press the crumb mixture in the bottom and up about 1/2 inch on the sides of the pan. Chill for 20 minutes.

In a mixer, beat the cream cheese, smoked salmon, onion, basil and eggs until light and fluffy. Pour into the crust. Bake 5 minutes, lower the heat to 325º and bake 50 minutes or until lightly browned and puffed. Turn off the oven and let the cake cool in the oven for 1 hour longer. Remove to a rack and cool completely.

Unmold on a platter and serve with crackers or cocktail breads.

Can be made 2 days before serving.....take out of the refrigerator at least 2 hours before serving to bring it to room temperature.

posted by CathyZfromKauai - Finer Kitchens Forum

 
Another idea: Stuffed Figs Drizzled With Chocolate

Posted this for an Internet friend of mine, and she loved it. Also, had great reviews on Recipezaar.

STUFFED FIGS DRIZZLED WITH CHOCOLATE

1/2 cup pine nuts, toasted
8 ounces cream cheese, softened
2 tablespoons grated orange zest
1/4 teaspoon fresh ground black pepper
1/4 teaspoon nutmeg
10 fresh figs, washed, stems removed
1/4 cup chocolate chips
1 tablespoon butter
1 tablespoon Grand Marnier (one reviewer used a little juice from the orange)
1 orange, sliced

1. In a small bowl, combine the cream cheese, cooled pine nuts, orange zest, nutmeg and pepper, mixing until smooth.

2. Slice each fig in half lengthwise.

3. Press about a tablespoon of the cream cheese mixture into the cut side of each fig half.

4. Melt chocolate and butter in micro 1 minute; add Grand Marnier, stir till creamy.

5. Drizzle over stuffed figs.

6. Garnish on a platter with orange slices.

posted by Rita L - Recipezaar

http://www.recipezaar.com/68911

 
Yet another idea: Asian Spiced Chicken in Wonton Cups With Vanilla Apricot Sauce(haven't tried this,

but it sounds great and had great reviews):

ASIAN SPICED CHICKEN IN WONTON CUPS WITH VANILLA APRICOT SAUCE

Yield: 12 servings.

INGREDIENTS:
12 refrigerated wonton wrappers* (a few reviewers used filo dough cups)
1 pound boneless, skinless chicken breasts, cut into 1/2-inch cubes
1 cup finely chopped onion
2 tablespoons soy sauce
2 tablespoons lemon juice
2 tablespoons olive oil
1 teaspoon Basil Leaves
1 teaspoon Ground Cumin
3/4 teaspoon Ground Ginger
1/2 teaspoon Coarse Grind Black Pepper
1/2 teaspoon Garlic Powder
1 cup fresh spinach, cut into thin strips

Vanilla Apricot Sauce:
1/2 cup apricot jam
1 tablespoon orange juice
1 teaspoon Pure Vanilla Extract
1/4 teaspoon Ground Ginger
1/8 teaspoon Pumpkin Pie Spice

DIRECTIONS:

To make wonton cups, preheat oven to 350 degrees F. Coat two 6-cup muffin pans with non-stick cooking spray and press one wonton square into each cup. Lightly coat squares with cooking spray again. Bake 7 minutes or until lightly brown. Cool in pan; remove and set aside.

Combine chicken cubes, onion, soy sauce, lemon juice, olive oil and spices in medium bowl. Cover and marinate in refrigerator 15 minutes.
Heat large skillet over medium-high heat. Add chicken mixture with marinade and cook 7 to 10 minutes or until chicken is done. Stir in spinach and cook 1 minute. Drain liquid from pan. Fill baked wonton cups with chicken mixture. Set aside.
To prepare vanilla sauce, combine all ingredients in a small bowl. Stir and microwave 25 seconds or until warm. Top chicken cups with a dollop of sauce.

* Available in the produce section of the grocery store.

Do-Ahead Suggestions:

Bake wonton cups; store in air-tight container at room temperature for 1 to 2 days. Make the sauce 1 to 2 days ahead; cover, refrigerate and heat just before serving.

From McCormick® & Company

http://allrecipes.com/recipe/asian-spiced-chicken-in-wonton-cups-with-vanilla-apricot-sauce/detail.aspx

 
Just realized sauce should be served warm, so this may not work for this particular event.

 
REC: Pork Loin with Apple Horseradish Sauce served at room temp & garnished with frosted grapes...

Pork Loin With Apple Horseradish Sauce

5 pounds pork loin
1 tablespoon dijon-style mustard
1/2 teaspoon salt
1/4 teaspoon dried thyme
1/4 teaspoon pepper
1/2 cup tawny port
1/4 cup soy sauce
3 cloves garlic -- minced
2 teaspoons ground ginger
1 jar red currant jelly -- (10 oz)
2 tablespoons tawny port
1 tablespoon soy sauce
2 tablespoons lemon juice
Apple-Horseradish Sauce -- (See Recipe)

Make Apple-Horseradish Sauce

Rub meat with mustard, salt, thyme and pepper. Place in a large baking dish. Mix 1/2 Cup port, 1/4 Cup soy sauce, the garlic and ginger; pour over meat. Refrigerate covered overnight.

Heat oven to 325 deg. Roast meat uncovered, basting frequently with marinade, until tender and meat thermometer registers 145 deg., 2 to 2 1/2 hrs.

Heat jelly, 2 tablespoon of port and 1 tablespoon of soy sauce in small saucepan to boiling; boil 5 minutes.; stir in lemon juice.

Pour jelly mixture over meat; let stand at room temperature for 1 hr., basting with jelly mixture several times. Remove meat to serving plate. Strain jelly mixture; pour over meat.

Serve with Apple-Horseradish Sauce.

Apple-Horseradish Sauce

3 Granny Smith apples -- pared-cored
1 cup water
2 tablespoons lemon juice
1 vanilla bean -- split (3 in)
1 cinnamon stick
1/2 cup sugar
3 tablespoons horseradish -- or more to taste

Cut each apple into 8 wedges. Heat apples, water and lemon juice in medium.-size saucepan to boiling. Stir in vanilla bean and cinnamon. Reduce heat; simmer covered until apples are soft, 8 to 10 min.

Break up apples with spoon. Stir in sugar; cook, stirring constantly, until sugar dissolves, about 5 minutes. Remove from heat; let stand covered 1 hr.

Remove vanilla bean and cinnamon stick. Refrigerate covered overnight. Stir in horseradish before serving.

 
Took these to semi-pro potluck, & chefs wanted rec! Baked Brie Pastries With Artichoke and Prosciutt

** Baked Brie Pastries With Artichoke and Prosciutto **

25 min | 10 min prep

SERVES 6

* 1 sheet puff pastry, cut into 9 squares (8 ounces, 1/2 package approx)
* 6 ounces brie cheese (without rind)
* 1 cup finely chopped marinated artichoke hearts
* 2 tablespoons chopped basil
* 1/4 teaspoon balsamic vinegar
* 1/4 teaspoon salt
* 3 dashes fresh ground pepper, to taste
* 1/2 cup chopped prosciutto, ends (1/2 cup chopped thick-cut proscuitto)
* 1/4 cup grated parmesan cheese

1. Preheat oven to 350 degrees F.
2. If you have frozen puff pastry, allow it to thaw.
3. Cut the sheet into 9 squares.
4. Push the squares into 9 of the spaces a lightly sprayed muffin tin.
5. In the food processor, whir enough artichoke hearts to make 1 cup of them when they are very finely chopped.
6. In a bowl, combine the artichoke, basil, vinegar, salt, and pepper.
7. Place about 3/4 to 1 teaspoon brie in the bottom of each puff pastry in the muffin tin (note: brie is much easier to cut when it is very cold).
8. Add about 1 1/2 teaspoon of the artichoke mixture on top of the brie (use up all of the mixture).
9. Top each with the chopped prosciutto and sprinkle with Parmesan.
10. Bake at 350 degrees F for about 15 minutes, or until the puff pastry is golden.
11. Let sit for about 5 minutes before serving (the brie will be *very* hot).
12. Makes 9 appetizers, about 6 servings since some people will have two.

http://www.recipezaar.com/Baked-Brie-Pastries-With-Artichoke-and-Prosciutto-114911

http://img.recipezaar.com/img/recipes/11/49/11//large/picbB5Pq8.jpg

 
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