birdog1960 Posted November 27, 2013 Share Posted November 27, 2013 K, next question. I am in charge of appetizer for tomorrow..9 adults, 6 tween/teens....anybody have any interesting ideas? if you want to be a bit unconventional how bout samosas with mango chutney (which you can buy in a bottle, kinda late to make your own). Link to comment Share on other sites More sharing options...
Just Jack Posted November 27, 2013 Share Posted November 27, 2013 K, next question. I am in charge of appetizer for tomorrow..9 adults, 6 tween/teens....anybody have any interesting ideas? Something you don't see a lot of now with everyone trying to outdo each other...... cheese and crackers Link to comment Share on other sites More sharing options...
IDBillzFan Posted November 27, 2013 Share Posted November 27, 2013 "Braise the shanks" sounds like secret chef code that translates to "shiv the mofo." Link to comment Share on other sites More sharing options...
Chef Jim Posted November 27, 2013 Share Posted November 27, 2013 "Braise the shanks" sounds like secret chef code that translates to "shiv the mofo." I have some great mispronunciations of words by the latinos I worked with in the kitchen. Lamb shanks were lamb chunks. Oh and we didn't have any secret code for that. We just said........shiv the mofo. Link to comment Share on other sites More sharing options...
Pete Posted November 27, 2013 Share Posted November 27, 2013 Rumaki is easy to make and always the first app to run out. Water chestnuts are vastly underrated Link to comment Share on other sites More sharing options...
Chef Jim Posted November 27, 2013 Share Posted November 27, 2013 Rumaki is easy to make and always the first app to run out. Water chestnuts are vastly underrated I was going to say that but not sure the tweens will go for the chicken liver even though it's a great hors d'oeuvre. Link to comment Share on other sites More sharing options...
mead107 Posted November 27, 2013 Share Posted November 27, 2013 Tyson buffalo hot wings. Link to comment Share on other sites More sharing options...
plenzmd1 Posted November 28, 2013 Author Share Posted November 28, 2013 Pete and Chef, I have never heard of Rumaki, but sounds good and easy. Think the kids will be fine as long as we don't tell them its liver LOL. This look like how you all make it? Stopping at the Wegmans on the way up to DC..they should have the livers i am guessing. http://www.epicurious.com/recipes/food/views/Rumaki-106255 Link to comment Share on other sites More sharing options...
Chef Jim Posted November 28, 2013 Share Posted November 28, 2013 Pete and Chef, I have never heard of Rumaki, but sounds good and easy. Think the kids will be fine as long as we don't tell them its liver LOL. This look like how you all make it? Stopping at the Wegmans on the way up to DC..they should have the livers i am guessing. http://www.epicuriou...s/Rumaki-106255 The way we make it is even simpler. No need for the spices, the soy may be ok. And it is very good and they won't know they're livers, if they've never eaten one how would they. I know I'm late on this (again....sorry) but another great hors d'oeuvre with chicken liver is chicken liver pate or mousse as I call it. It's really easy. Saute some chicken livers in a pan along with some shallots until the livers are firm. Remove liver and shallots from pan and deglaze with brandy and I sometimes use port. Put the livers, shallots and reduced booze in a cuisinart or blender and add heavy cream. For let's say two lbs of livers you'll probably add a half cup of cream. I never measure it just eyeball it. Blend until smooth and season with salt and pepper. It will take a good amount of salt. Chill and sever with toasted slices of sliced baguette. Link to comment Share on other sites More sharing options...
plenzmd1 Posted November 28, 2013 Author Share Posted November 28, 2013 The way we make it is even simpler. No need for the spices, the soy may be ok. And it is very good and they won't know they're livers, if they've never eaten one how would they. I know I'm late on this (again....sorry) but another great hors d'oeuvre with chicken liver is chicken liver pate or mousse as I call it. It's really easy. Saute some chicken livers in a pan along with some shallots until the livers are firm. Remove liver and shallots from pan and deglaze with brandy and I sometimes use port. Put the livers, shallots and reduced booze in a cuisinart or blender and add heavy cream. For let's say two lbs of livers you'll probably add a half cup of cream. I never measure it just eyeball it. Blend until smooth and season with salt and pepper. It will take a good amount of salt. Chill and sever with toasted slices of sliced baguette. Thx for that...but in a nod to the kids who all love bacon going to do the Rumaki. Sounds good, and will give me something to do while drinking! Link to comment Share on other sites More sharing options...
Chef Jim Posted November 28, 2013 Share Posted November 28, 2013 Thx for that...but in a nod to the kids who all love bacon going to do the Rumaki. Sounds good, and will give me something to do while drinking! Oh rumaki making tip. Freeze the livers first. They are much easier to wrap in the bacon if they are solid. Trust me on this one. Link to comment Share on other sites More sharing options...
Jauronimo Posted November 30, 2013 Share Posted November 30, 2013 One of these nights I'll get around to making pork rillettes for the parties I have coming up. Make ahead and it gets better the longer it sits in the fridge form what I've read. Sounds like a winner to me. Link to comment Share on other sites More sharing options...
Chef Jim Posted December 1, 2013 Share Posted December 1, 2013 One of these nights I'll get around to making pork rillettes for the parties I have coming up. Make ahead and it gets better the longer it sits in the fridge form what I've read. Sounds like a winner to me. Use duck, it's more flavorful. Link to comment Share on other sites More sharing options...
Garion Posted December 1, 2013 Share Posted December 1, 2013 Made our best turkey this year. Brined and then rubbed with herbed duck fat under the skin roasted with the usual suspects plus apples. Link to comment Share on other sites More sharing options...
plenzmd1 Posted December 8, 2013 Author Share Posted December 8, 2013 If you're going to braise shanks use lamb. Fricken awesome!!! Nother nasty, wet day here....time for braising! Doing the lamb this time, prune and brandy sauce....! Actually doing in the slow cooker instead of the dutch oven... Link to comment Share on other sites More sharing options...
San Jose Bills Fan Posted December 8, 2013 Share Posted December 8, 2013 Speaking of cassoulet, some of the new Hamburger Helper products are quite excellent. Link to comment Share on other sites More sharing options...
Pete Posted December 8, 2013 Share Posted December 8, 2013 Pete and Chef, I have never heard of Rumaki, but sounds good and easy. Think the kids will be fine as long as we don't tell them its liver LOL. This look like how you all make it? Stopping at the Wegmans on the way up to DC..they should have the livers i am guessing. http://www.epicuriou...s/Rumaki-106255 I sneak in chicken livers in some rumaki, but my base recipe is bacon wrapped water chestnuts soaked in marinade of soy with siracha- killer! Link to comment Share on other sites More sharing options...
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