Drain and immerse in cold ice water to chill. Reduce heat to simmer the eggs 15 minutes. Place eggs in a small pan of salted water and bring to a boil. Optional: 2 -3 green scallions, sliced Mustard Aioliīlend all ingredients, then refrigerate a few hours to blend the flavors. Serve at room temperature.Įlegant Hors d'oeuvres POTATO SALAD BITESīeautiful bite sized purple potato salad bites stuffed with mustard aioli, hard boiled egg, bacon bits and celery leaves 24 Pieces Recommended: Purple potatoesġ2 small purple potatoes, boiled and halvedĢ pieces bacon, crumbled OR one 4 oz. Remove from heat.Īssemble garlic shrimp piled on bacon, then top with minced chives. Add shrimp and saute for about one minute or until no longer translucent. Simmer garlic and olive oil in a small frying pan over low heat until garlic is softened. Bake for approximately 10 minutes or until the bacon is cooked and blackened. *A commercially prepared dry rub is fine or use your own recipe Preparationĭredge both sides of the bacon pieces into a bowl of barbecue spice rub, then lay flat on a cookie sheet. If needed, add sugar to balance the ingredients.ġ2 medium sized shrimp, uncooked, cut in fourths A ratio of half brown or white sugar and half spice is preferred. Thick cut candied bbq rubbed bacon topped with garlic sauteed shrimp and fresh minced chives 18 Pieces Recommended: Applewood thick cut baconĦ slices thick cut applewood bacon, cut in thirdsġ/4 cup BBQ dry rub* or to taste. Midlife SnowbirdĮlegant Hors d'oeuvres BACON AND SHRIMP SURF 'N TURF Forget about what you don't have to cook with, instead focus on what you can accomplish with what you do have. Choose the freshest, highest quality ingredients and find alternate ways to make your favorite recipes. Snowbird meals tend to be much simpler, using fewer ingredients and a very limited selection of appliances and gadgets to prepare them. Not only are these hors d'oeuvres festive for the upcoming holidays, they are great for any event year round. All five are delicious, easy and most definitely suitable for snowbird entertaining. The recipes shown here are written based on my notes from the class presented by professional chef, Patrick Whetstone. For less stress, make some of the components a day or two in advance and of course commercially prepared ingredients such as pico de gallo and cream of chicken soup are perfectly fine short cuts if you prefer. Of all of the years of cooking classes, this class stood out as the very best! The hors d'oeuvres we learned to make are beautifully presented, tasty and there is a variety of ingredients and styles. One of the highlights of my year is taking community classes through our city's Parks and Recreation Department. COOKING CLASS Five Elegant Hors d'oeuvresįive elegant hors d'oeuvres, perfect bite-sized presentations that appeal to every sense.
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