Tuesday, August 6, 2013

Tantalizing Treats, Hors d'oeuvres and Drink Recipes

Tantalizing Treats, Hors d'oeuvres and Drink Recipes

My Ever Famous Witches Tit Gumbo  
 

Ingredients:

  • 1 cup vegetable oil
  • 1 cup flour
  • 2 cups chopped onions
  • 8 ribs celery, chopped
  • 3 cloves garlic, minced
  • 8 cups chicken broth, canned or from base
  • 2 large cans (28 ounces each) tomatoes, diced
  • 2 packages (10 ounces each) frozen okra, sliced, thawed
  • 1 pound crab claws
  • 1/4 cup Worcestershire sauce
  • 1 tablespoon hot sauce
  • 2 large dried bay leaves
  • 1/2 cup fresh minced parsley
  • 2 teaspoons dried leaf thyme
  • 2 teaspoons dried leaf basil
  • 2 teaspoons dried leaf oregano
  • 1 teaspoon sage
  • 1 teaspoon pepper
  • 2 pounds shrimp, medium, unpeeled
  • 1 quart oysters, undrained
  • 1 pound crab meat
  • 1 pound Andouille sausage diced
  • hot cooked rice
  • file powder, optional

Preparation:

Combine oil and flour in a heavy skillet; cook over medium heat for 20 minutes, stirring constantly, until roux is dark. Be very careful to keep the roux from scorching. Stir in onion, celery, and garlic; cook 10 minutes, stirring often. Transfer mixture to a Dutch oven or large kettle. Add chicken broth, tomatoes, okra, crab claws, Worcestershire sauce, hot sauce, bay leaves, parsley, thyme, basil, oregano, sage, and pepper; simmer 2 hours, stirring occasionally.
Peel and devein shrimp. Add shrimp, oysters, crab meat, and fish to the pot; simmer 10 to 15 minutes. Remove and discard bay leaves. Serve gumbo over hot cooked rice and, if desired, sprinkle with file.
 
 

U R 2 Choke on These Balls

 

Servings: 50 balls

Ingredients

For the Spinach Artichoke Balls
1 1-pound package frozen chopped spinach, thawed and chopped finely
1/2 pound frozen artichokes, thawed and chopped finely
5 eggs
1 large onion, minced
4 tablespoons butter, melted and cooled
1 1/2 cups Parmesan cheese, grated
2 cloves garlic, minced
1/2 teaspoon Cayenne powder
2 cups Italian-style breadcrumbs
For the dill sauce
1 cup mayonnaise
1 cup sour cream
1/4 cup dill, chopped
2 scallions, chopped

Directions: 
  1. Combine all sauce ingredients together in a bowl, cover and refrigerate.
  2. Preheat oven to 350 degrees F.
  3. Squeeze excess water from spinach and put in a large mixing bowl.
  4. Add remaining ingredients and mix well by hand. Form mixture into 1 ½” balls either by hand or with a small ice cream scoop. Roll them between the palms of your hand to get a uniform smooth finish. 
  5. Place balls on a parchment lined sheet pan and cook until firm to the touch, 20-25 minutes.
  6. Serve warm with dipping sauce. 
  
Prep Time: 
20 minutes
Cooking Time: 
35 minutes
 
Bat Brain & Feta Cheese Spread
 
 
1/2 cup slivered pine nuts, toasted (I substituted slivered almonds)
1 cup sun-dried tomatoes, packed in oil
1/2  garlic head, roasted
8 ounces feta cheese
1/2 stick unsalted butter
8 ounces cream cheese
1 tsp white pepper, ground
2 Tbs vermouth
1/2 cup arugula pesto (or regular basil pesto, preferably homemade)
Prepare the ingredients for all layers:  toast the nuts in a dry skillet or in the oven, being careful not to burn them.  Coarsely chop the sun-dried tomatoes, drain of most of their oil, and mix them with 1/2  of the roasted garlic.  Mix the feta cheese at room temperature with the butter, cream cheese, pepper, vermouth, and the remaining roasted garlic.  Add to the bowl of a food processor and process until smooth and fluffy.  Adjust seasoning if necessary. If using commercial pesto, drain it to reduce the amount of oil.  If using homemade, make it with less oil than the recipe calls for.
Line the mold of your choice with plastic wrap, leaving 6 inches overhang on all sides.
First layer:   toasted nuts.
Second layer: Sun-dried tomato mixture.
Third layer: Half the cheese mixture. Spread it gently over the tomatoes.
Fourth layer:  Pesto sauce.
Fifth and final layer: Remaining cheese mixture.   Spoon gently, and smooth the surface well.
Cover it with the plastic wrap, and place in the fridge for at least 4 hours, overnight is best.  Unwrap it, invert the torte on a serving dish.  Serve with crackers of your choice.
ENJOY!
 

Aged Crab Poop Pie

 

Ingredients

  • 4 ounces gruyere cheese, shredded
  • One 9-inch pie shell, par-baked and pricked with a fork
  • 1 pound fresh white crabmeat, drained
  • 2 scallions, minced
  • 1 cup heavy cream
  • 1/2 teaspoon grated lemon zest
  • 1/2 teaspoon dry mustard
  • 1/2 teaspoon seafood seasoning, such as Old Bay
  • 1/2 teaspoon salt
  • Pinch ground mace
  • 3 eggs, beaten

Directions

Preheat the oven to 350 degrees F.

 

Sprinkle the cheese evenly over the bottom of the pie crust. Top with the crab meat and sprinkle with the scallions. Whisk together the heavy cream, lemon zest, mustard, seafood seasoning, salt, mace and eggs in a bowl. Pour the egg mixture into the pie crust.

 

Bake until the custard sets, about 40 minutes. Let stand for 15 minutes before slicing.

 

 

120 Day Old Crusty the Crustacean Pasta Salad

 

Ingredients

  • 2 1/2 pounds (12 to 15 count) shrimp
  • 1 tablespoon good olive oil
  • Kosher salt and freshly ground black pepper
  • 1 cup good mayonnaise
  • 1 tablespoon orange zest (2 oranges)
  • 2 tablespoons freshly squeezed orange juice
  • 1 tablespoon good white wine vinegar
  • 1/4 cup minced fresh dill
  • 2 tablespoons capers, drained
  • 2 tablespoons small-diced red onion

Directions

Preheat the oven to 400 degrees F.

Peel and devein the shrimp. Place them on a sheet pan with the olive oil, 1 teaspoon salt and 1/2 teaspoon pepper and toss together. Spread the shrimp on one layer and roast for 6 to 8 minutes, just until pink, firm and cooked through. Allow to cool for 3 minutes.

Meanwhile, make the sauce. In a large bowl, whisk together the mayonnaise, orange zest, orange juice, vinegar, 1/2 teaspoon salt, and 1/2 teaspoon pepper. When the shrimp are cool, add them to the sauce and toss. Add the dill, capers, and red onion and toss well. The flavors will improve if you allow the salad to sit at room temperature for 30 minutes. Otherwise, chill and serve at room temperature.

 

 Fermented & Rotten Shrimp Mold

 

 

 

Directions

  1. Heat soup in a small saucepan or in a microwave oven.
  2. In a medium bowl, stir gelatin into cold water. Mix hot tomato soup into the gelatin liquid.
  3. In a medium size mixing bowl, combine cream cheese and mayonnaise together. Mix soup mixture into the mayonnaise and cream cheese mixture. Mix well. Add shrimp, celery, and green onions.

Spoon the mixture into a 1 quart mold and refrigerate for at least 1 hour, but preferably overnight. Unmold onto a serving plate before serving.

Notables

  • Just remember to have fun!~ And try taking ordinary appetizers and giving them devilish names to take them from ordinary to extraordinary! 
  •  I love to visit the dollar store and pick up some basic black small frames to house the gross and gruesome names of the dishes my guest will be puking over.  Sit the little framed dish tags in front of each dish and watch and listen as your guest giggle themselves around the table!

    • More Great Recipes to Come! Enjoy!!

     

     

    Posted by at

    No comments:

    Post a Comment

    Subscribe to: Post Comments (Atom)