ISO: ISO: Easter side dishes that can travel and aren't a salad? Appetizers too.

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mariadnoca

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So it's a last minute Easter bbq at a horse ranch (don't know if this will be in the house or outside), there will be ham, tri-tip, chicken, etc.

I've been asked to bring a side dish and appetizer. It will need to travel by car almost an hour. Since lots of folks are traveling, I expect there will be lots of salads so thought maybe I should bring something more hearty. I do have a thermal carrier for hot/cold items.

I'm just not feeling inspired *at all* and of course I need to shop/make something today.

Inspiration anyone?

 
A slice of deli roast beef shmeared with boursin or rondele cheese and wrapped...

...around a blanched asparagus spear. Arrange on a platter like the spokes of a wheel.

Intersperse with hollowed-out cherry tomatoes filled with a mixture of ham chunks that you've sauteed with mushrooms, onion and red bell pepper. Pulse the ham/mushroom/onion mix in a food processor with a little cream cheese or flavored goat cheese until minced. Adjust seasonings and fill tomatoes.

Garnish the platter with chopped parsley or ? and it'll go over nicely, I'm thinking. Plus, you could assemble the asparagus spears and the tomatoes and keep them in travel containers, then assemble the platter at the event.

Michael

 
Curried Couscous Salad with Dried Cranberries

CURRIED COUSCOUS SALAD WITH DRIED CRANBERRIES

INGREDIENTS:

Salad:
1 1/2 cups uncooked couscous (10 oz box) (I use whole wheat couscous)
1 cup dried cranberries (4 oz)
1 cup frozen green peas, thawed (I use about 1 1/2 cups)
2/3 tsp curry powder (or to taste) (I use a little more than 1 tsp)
2 cups boiling water
1/4 cup finely chopped green onions/scallions (around 2)
1/4 cup finely chopped fresh basil
1 15 1/2 oz can chickpeas/garbanzo beans, rinsed and drained (I use a little less, about 3/4 can)
Salt and black pepper, to taste
(I add a few small shakes of cinnamon)

Dressing:
1/3 cup fresh lemon juice (about 2 1/2 lemons)
1 Tbsp grated orange peel (about 1 - 1 1/2 oranges)
2 Tbsp water
1 1/2 Tbsp olive oil (I use extra virgin)
1 Tbsp thawed frozen orange juice concentrate (I use a little more frozen orange juice concentrate, to taste, OR I use some fresh orange juice, to taste, in addition to the concentrate)
1/3 tsp salt
1/4 tsp black pepper
4 medium - medium/large garlic cloves, crushed

DIRECTIONS:

1. Combine couscous, cranberries, green peas, and curry powder in large bowl.
2. Pour 2 cups boiling water over couscous mixture.
3. Cover and let stand 5 minutes. Fluff with a fork.
4. Stir in green onions, basil, and chickpeas.

DRESSING:
1. Combine lemon juice and remaining ingredients in jar, cover tightly and shake vigorously.
2. Strain out garlic pieces.
3. Pour over couscous and mix thoroughly. Mix in salt and black pepper to taste.
4. Cover and chill at least 1 hour or until cold. It's important to leave it in the refrigerator at lease one hour, so the flavors can blend.
5. Serve cold.

Adapted from Cooking Light

http://www.myrecipes.com/recipe/curried-couscous-salad-with-dried-cranberries-10000000226616/

 
Citrus Green Bean Salad

CITRUS GREEN BEAN SALAD

2 pounds green beans, trimmed and cut into 1-inch pieces (I halved them)
1/2 cup fresh orange juice
1 tablespoon finely grated orange zest
3 tablespoons balsamic vinegar
1 teaspoon sugar (I omitted this)
1 teaspoon coarse-grain mustard (I used creamy Dijon)
3/4 teaspoon salt (I used a few pinches, to taste)
1/2 cup olive oil (I used about 6 Tbsp extra virgin olive oil)
1/2 cup finely chopped red onion
Freshly ground pepper, to taste

In a large saucepan of boiling water, cook the beans until just crisp-tender, about 3 minutes. (I steamed them). Drain and set aside.

In jar with a tight fitting lid, shake together all remaining ingredients. (In a medium mixing bowl, I whisked together all the ingredients, except the oil, then gradually whisked in the oil).

Toss beans with dressing shortly before serving. Serve at room temperature or slightly chilled.

Serves 6-8.

From cooksrecipes.com

http://www.cooksrecipes.com/salad/citrus_green_bean_salad_recipe.html

 
For an appetizer - also posted in T&T - Spinach-Stuffed Mushrooms

SPINACH STUFFED MUSHROOMS

INGREDIENTS:

1 Tbsp extra virgin olive oil, plus extra for drizzling
24 large mushrooms, stems removed and stems chopped, set aside
2 tablespoons butter
1 cup onions, finely diced
1/4 teaspoon dried thyme
1 1/2 cups spinach, finely chopped (I used about 2 cups, packed)
3 tablespoons breadcrumbs
1/2 cup parmesan cheese, grated (I used Parmigiano Reggiano)
salt and pepper, to taste

DIRECTIONS:

1. Preheat oven to 375 F.
2. Oil a cookie sheet with 1 tbsp oil and place mushroom caps, face up on it.
3. In a large skillet, heat butter over medium heat, and allow to melt. Add onions and thyme.
4. When onions begin to brown add chopped mushroom stems, spinach and bread crumbs.
5. Continue to cook on medium to high heat until tender and moisture has evaporated approximately 5 minutes.
6. Remove from heat. Add parmesan, salt & pepper, stir well.
7. Stuff each mushroom with filling - use all the filling.
8. Sprinkle oil over the caps. (The recipe does not indicate how much oil, so I drizzled a small amount)
9. Bake for 15-20 minutes.

6 servings or 24 mushroom caps

Edited from Recipezaar

 
Another great appetizer: Smoked Salmon Canapes

SALMON CANAPES

INGREDIENTS:

1/2 cup cream cheese, softened (about 4 oz) (I used 4 1/2 - 5 oz)
1/2 cup smoked salmon, chopped (about 2 oz)
2 Tbsp fresh dill, chopped (I omitted this, since I didn't have any on hand)
1/2 red onion, diced
Dense mini pumpernickel rounds, squares, or quartered sandwich slices

DIRECTIONS:

1. Blend the cream cheese, salmon, and dill.
2. Spread the salmon mixture on top of each round. Arrange on a plate and top with diced onion. Garnish with lemon wedges and fresh dill.

Serves 6

 
Thanks everyone!

I was not feeling great so was a bit of a sloth and ended up making the asparagus spears and Paula Deen's pineapple casserole, which got rave reviews as always from first timers - and this was a new crowd.

Cooking is so much more difficult now days with my bad feet. smileys/frown.gif

 
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