Pat, "Roquefort-Walnut Terrine" Food & Wine - I have posted this one before, have a look...
http://www.foodandwine.com/articles/the-surprise-of-sauternes
http://www.foodandwine.com/articles/the-surprise-of-sauternes
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ISO: ISO mostly make-ahead appetizers for post-graduation parties. My friend
- Thread starter pat-nocal
- Start date
In Search Of:
Pat, Here is another that is delish - "Gorgonzola Walnut Terrine," Food & Wine ...
http://www.foodandwine.com/recipes/gorgonzola-and-walnut-terrine
http://www.foodandwine.com/recipes/gorgonzola-and-walnut-terrine
Pat, "Chicken Terrine," Recipe - Betty Crocker easy, peasy ....
http://www.bettycrocker.com/recipes/recipe.aspx?recipeid=34791
http://www.bettycrocker.com/recipes/recipe.aspx?recipeid=34791
Pat, Southern Living's "Chicken-Artichoke-Cheese Spread," Recipe....
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258132
http://find.myrecipes.com/recipes/recipefinder.dyn?action=displayRecipe&recipe_id=258132
Blue Chese, Port, and Walnut Spread (has been on my to-try list for years).
BLUE CHEESE, PORT, AND WALNUT SPREAD
This spread keeps for 3 weeks if refrigerated. Serve with bread or crackers.
INGREDIENTS:
1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1-1/2 cups chopped walnuts
DIRECTIONS:
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock or serving dish. Chill.
Makes 12 servings.
BLUE CHEESE, PORT, AND WALNUT SPREAD
This spread keeps for 3 weeks if refrigerated. Serve with bread or crackers.
INGREDIENTS:
1 pound blue cheese
1/2 cup unsalted butter, softened
1/3 cup port wine
1-1/2 cups chopped walnuts
DIRECTIONS:
In a food processor blend together cheese, butter, and port until the mixture is smooth. In a bowl, combine the cheese mix and the walnuts. Transfer the spread to a crock or serving dish. Chill.
Makes 12 servings.
Last edited by a moderator:
luisa_calif
Well-known member
Fill halved cherry tomatoes with pesto mixed w/ mascarpone or cream cheese.
music-city-missy
Well-known member
Well to add to the confusion here are a few more....
Besides the stuffed cucumber slices above a real easy but nice filling for them is the lobster spread/dip at Costco and they just came out with a new blue cheese/pecan one also.
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Black Pepper Almonds are always a hit - I serve a trio of nuts - these, chili peanuts that I make and then praline pecans or walnuts.
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I'll second KPinky's Pink Peppercorn Feta - I like to make it several days in advance and vacuum seal which really helps pull in the marinade then I just top with a little fresh peppercorns and herbs before serving.
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You can make Bagna Cauda dip several days in advance and just microwave to warm and put in a dish with a candle under it and serve with vegetables & bread
********************************
Salmon Rillettes can be made ahead a day or so and even further if frozen
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Crispy Olives Stuffed with Sausage - Michael Chiarello
These hold GREAT believe it or not. They are great at room temp and stay crispy for hours but there weren't any left for me to test longer than that.
1/4 lb (1 link) fresh Italian sausage
1 tsp minced garlic
1/2 tsp crushed red pepper flakes, optional
1 jar (8 ounces) large pitted green olives
4 to 6 cups peanut oil, for deep-frying
1/2 cup all-purpose flour
2 large eggs
1/2 cup fine bread crumbs
2 tsp extra-virgin olive oil
Salt and freshly ground pepper
1 Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
2 Heat the oil in a deep fryer, or stock pot, to 375 degrees F.
3 Spread the flour on a dinner plate.
4 Break the eggs into a shallow bowl and beat lightly.
5 Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
6 Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.
7 Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.
My tips: To easily remove the pimento, use a paperclip - it catches the pimento and pulls it out perfectly! Taste your olives, you might want to actually soak them a little in wter or milk to remove some of the salt. I make my sausage from scratch and give it a finer grind so that it stuffs in here easily. Make sure to push down good and get the air pockets out. An Italian I saw doing this on something else actually split the olives open and stuffed them.
Besides the stuffed cucumber slices above a real easy but nice filling for them is the lobster spread/dip at Costco and they just came out with a new blue cheese/pecan one also.
*****************************************
Black Pepper Almonds are always a hit - I serve a trio of nuts - these, chili peanuts that I make and then praline pecans or walnuts.
**********************************************
I'll second KPinky's Pink Peppercorn Feta - I like to make it several days in advance and vacuum seal which really helps pull in the marinade then I just top with a little fresh peppercorns and herbs before serving.
**********************************
You can make Bagna Cauda dip several days in advance and just microwave to warm and put in a dish with a candle under it and serve with vegetables & bread
********************************
Salmon Rillettes can be made ahead a day or so and even further if frozen
***************************************
Crispy Olives Stuffed with Sausage - Michael Chiarello
These hold GREAT believe it or not. They are great at room temp and stay crispy for hours but there weren't any left for me to test longer than that.
1/4 lb (1 link) fresh Italian sausage
1 tsp minced garlic
1/2 tsp crushed red pepper flakes, optional
1 jar (8 ounces) large pitted green olives
4 to 6 cups peanut oil, for deep-frying
1/2 cup all-purpose flour
2 large eggs
1/2 cup fine bread crumbs
2 tsp extra-virgin olive oil
Salt and freshly ground pepper
1 Remove the sausage meat from the casing and place it in a medium bowl. Add the garlic, a pinch of salt, and red pepper flakes, if using. Mix to evenly distribute the ingredients. Drain the olives and rinse them under cold water. Remove the pimentos, if necessary. Stuff each of the olives with 1/4 to 1/2 teaspoon of the sausage mixture.
2 Heat the oil in a deep fryer, or stock pot, to 375 degrees F.
3 Spread the flour on a dinner plate.
4 Break the eggs into a shallow bowl and beat lightly.
5 Spread the bread crumbs on another dinner plate and sprinkle them with salt and pepper. Moisten the olives with the olive oil, stirring to evenly distribute the oil and seasoning.
6 Roll the olives in the flour, coating them all over and shaking off the excess. Then dip them in the egg, letting any excess drip back into the bowl. Finally, coat the olives all over with the bread crumbs. As each olive is coated, place it on a tray. Cover the olives and refrigerate until you are ready to fry them.
7 Fry the olives until golden brown and the sausage in the middle is cooked through, about 3 minutes. The olives will bubble vigorously until they are nearly done, so watch for splatters. Drain on paper towels to absorb any excess oil. Serve warm or at room temperature.
My tips: To easily remove the pimento, use a paperclip - it catches the pimento and pulls it out perfectly! Taste your olives, you might want to actually soak them a little in wter or milk to remove some of the salt. I make my sausage from scratch and give it a finer grind so that it stuffs in here easily. Make sure to push down good and get the air pockets out. An Italian I saw doing this on something else actually split the olives open and stuffed them.
I love the "mexican sushi idea... meat, salsa, etc., rolled up in a flatbread, lavash or tortilla...
then cut into slices (resembling sushi). I make these the day before, wrap the uncut roll in plastic wrap, and refrigerate. Then you can take them out and slice as needed.
then cut into slices (resembling sushi). I make these the day before, wrap the uncut roll in plastic wrap, and refrigerate. Then you can take them out and slice as needed.
This sounds so simple, spur of the moment, with all onhand ingredients. Would it be a good idea
to just have a separate list of these sorts of items? Sometimes, the biggest problem for me is just sorting through all the recipes in my head to isolate something quickly.
to just have a separate list of these sorts of items? Sometimes, the biggest problem for me is just sorting through all the recipes in my head to isolate something quickly.
marsha-tbay
Well-known member
Charlie, is it available only to restranteurs, not the general public?
Curious to ask you, how do you know this?
Curious to ask you, how do you know this?
music-city-missy
Well-known member
I have a FoodSaver also
It pulls a little of the oil into it but still seals over it very nicely and it doesn't smoosh it - it just pulls the peppercorns and herbs down into the surface nicely as if you were patting them down. But if you feel it is pulling too much of a vacuum and squishing it, you just hit the instant seal button and it stops right where you are so you can do a seal with no or at least virtually no vacuum pull on it.
It really is so 'pretty' in it's vacuum package that I hate opening it. It makes a nice gift basket stuffer. One thing I do on any cheeses is to make sure that I don't handle them - I use their wrapper to hold them or use a pair of food service gloves.
It pulls a little of the oil into it but still seals over it very nicely and it doesn't smoosh it - it just pulls the peppercorns and herbs down into the surface nicely as if you were patting them down. But if you feel it is pulling too much of a vacuum and squishing it, you just hit the instant seal button and it stops right where you are so you can do a seal with no or at least virtually no vacuum pull on it.
It really is so 'pretty' in it's vacuum package that I hate opening it. It makes a nice gift basket stuffer. One thing I do on any cheeses is to make sure that I don't handle them - I use their wrapper to hold them or use a pair of food service gloves.