This is the appetizers thread for the ClutchFans recipe book. Post some good ones! Click here for more info: http://bbs.clutchfans.net/showthread.php?t=101670
This is my easy appetizer recipe. It is great with Barbecue and beer. I will call them: MR. MEOWGI's Cream Cheese Jalapenos 1 can of big pickled jalapeno peppers cream cheese Tony Chachere's Original Creole Seasoning Cut jalapeno peppers in half, lengthwise, drain them, remove seeds, and pat dry. Fill with cream cheese and sprinkle with Tony Chachere's. Preferably chill an hour or so before serving.
Dates with the Devil cured, pitted dates (as many as you want) bulk roasted almonds (unsalted or lightly salted) smoked bacon (NOT maple!) toothpicks preheat oven to 400 degrees take each date and stuff with one almond (where the pit used to be.) take each slice of bacon and cut it in half. take each half-slice of bacon and wrap it around the stuffed date. use the toothpick to secure the bacon around the date (don't stick the toothpick through the actual date.) place the bacon-wrapped, almond-stuffed dates on a broiler pan a couple of inches apart (make sure the bottom of the pan is there or your oven will be filled with bacon grease!) bake at 400 for about 15-20 minutes (or until the bacon is completely cooked.) this dish will wow your friends for years. however, be careful not to eat too many! good luck and enjoy!
We take a 1/8 sliver of jalepeno(cut length-wise) with cheese of choice (mozzarella or monterey jack) and wrap with prosciuto (instead of bacon, makes it a bit saltier, but seems to hold up better than bacon) with a butterflied shrimp. Use a toothpick to hold it together. Grill until shrimp looks cooked and prosciutto is browned and cheese melted. Get a good butter sauce (we make a lime-butter) and serve!
Sounds tasty, but I'm sorry to say... To me, shrimp brochette without bacon just ain't right. (no offense meant)
Smoked Salmon Dip This is sooo easy, it's crazy. Best part is, it fooled native Alaskan's who'd been eating fresh smoked salmon all their life. Very good! Ingredients: 1 4 oz. can salmon (that's right, canned) 1 8 oz. block cream cheese 1 tsp. dried onion flakes 1/4-1/2 tsp. liquid smoke Directions: Mix the salmon, cream cheese, and onion flakes together. Add liquid smoke to taste (closer to 1/4 tsp. than 1/2 tsp.) Serve with water crackers, or toast points.
Bruschetta might make a good alternative... it's got the saltiness of prosciutto and the fat of the bacon. Just a thought.
Here's Pappasito's recipe: Pappasito's Brochette Shrimp Ingredients: 12 large shrimp 6 slices bacon, cut in half 1 fresh jalapeno 1 slice monterey jack cheese, thick 1 tablespoon paprika 1 tablespoon cayenne pepper 1/2 teaspoon fresh ground black pepper 1/2 cup butter 1/4 cup white wine Directions: Clean and devein shrimp, leaving the last section and tails intact. With a paring knife, carefully slice each shrimp from tail to tip. Wash and seed jalapeno, and cut into a pieces about 1/2-inch X 1/2-inch squares. Cut slice of cheese into 12 small pieces. Stuff one small piece of cheese and one small piece of jalapeno into each shrimp. Wrap a half slice of bacon around each shrimp. Place shrimp on a wet skewer. Repeat this process until all shrimp have been placed on skewers. Place in refrigerator for a few minutes while you prepare the rest of the recipe. Mix the paparika, cayenne pepper and black pepper together. In a small skillet, heat butter and white wine until butter is completely melted. Prepare grill. Low Flame! Remove shrimp from fridge and brush completely with melted butter. Sprinkle with seasonings. Grill on each side until shrimp are done.
