Finger Food Hors D'oeuvre for 200 | TigerDroppings.com

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ynlvr
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Baton Rouge
Member since Feb 2009
923 posts

Finger Food Hors D'oeuvre for 200



I need a ringer of an hors d'oeuvre that is delicious, easy to manage and serve, easy to eat (fingers), not overly complicated since I must prepare enough for over 200 people.

Local flavor is a bonus. Thanks in advance.







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El Josey Wales
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Greater Geismar
Member since Nov 2007
22710 posts

re: Finger Food Hors D'oeuvre for 200


Cocktail smokies.





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Khameleon
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Baton Rouge
Member since Feb 2009
1437 posts

re: Finger Food Hors D'oeuvre for 200


Mozzarella sticks and pizza bagels.





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S
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ThanksQuining
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re: Finger Food Hors D'oeuvre for 200


pigs in blankets





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TorNation
LSU Fan
Sulphur, LA
Member since Aug 2008
2464 posts

re: Finger Food Hors D'oeuvre for 200


Hotpockets cut in 1/4s





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PBeard
Penn Fan
Look on the Brightside
Member since Oct 2007
5556 posts

re: Finger Food Hors D'oeuvre for 200


Dirty rice balls

Boudin cut up

Cream cheese+ pepper jelly






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crimsonsaint
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Member since Nov 2009
32444 posts
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re: Finger Food Hors D'oeuvre for 200








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ynlvr
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Baton Rouge
Member since Feb 2009
923 posts

re: Finger Food Hors D'oeuvre for 200


quote:

Dirty rice balls

Boudin cut up

Cream cheese+ pepper jelly


Thanks PB. I was wondering if any adults were on the board today.






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threeputt
Notre Dame Fan
God's Country
Member since Sep 2008
21743 posts

re: Finger Food Hors D'oeuvre for 200


Crawfish pies in mini phyllo shells
Rib roast with pistolette Rolls
Fresh and/or grilled veggies
Cheese dish
Cream cheese stuffed jalapeño peppers



This post was edited on 12/11 at 11:58 am


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El Josey Wales
LSU Fan
Greater Geismar
Member since Nov 2007
22710 posts

re: Finger Food Hors D'oeuvre for 200


How is cut up boudin more grown up than cocktail smokies?





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hugo
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CenLa
Member since Sep 2007
668 posts

re: Finger Food Hors D'oeuvre for 200


little smokies wrapped in bacon, dusted with brown sugar and a little tonys. Use a tooth pick to keep them together. Cook in the oven on 375 till bacon is done.





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ynlvr
LSU Fan
Baton Rouge
Member since Feb 2009
923 posts

re: Finger Food Hors D'oeuvre for 200


quote:

How is cut up boudin more grown up than cocktail smokies?


Let's just say I wouldn't come to a Food & Drink board soliciting "hors d'oeuvre advice" and take cocktail smokies seriously. Did I mention "Local Flavor" is a bonus?

I gather you are the king of meats from your sig quote. An adult alternative to your cocktail smokies might be "smoked sausage on and apple slice topped with mango chutney chili sauce".

I'm still listening.






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iluvdatiger
LSU Fan
Ridgeland, MS
Member since Jan 2004
38488 posts

re: Finger Food Hors D'oeuvre for 200


Go buy you a fleur de lis cookie cutter, a bunch of bunny bread, a bunch of cream cheese, cucumbers, satsumas, and strawberries. Cut the bread out using cookie cutter, spread cream cheese on top, garnish with this slice of cucumber, strawberry or satsuma. Makes a simple, pretty, tasty hors d'oeurves.





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Gris Gris
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Member since Feb 2008
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re: Finger Food Hors D'oeuvre for 200


Look on page 8 of this thread for a recipe and photo of shrimp and andouille muffin cakes.

LINK

You have to make a lot of them for 200, but they are worth it. They can be made ahead, refrigerated and reheated easily. I've even baked them, frozen them and reheated them. They're fine rewarmed and even at room temp. People have just loved these.

Do you need a warm or cold item?

You could cook shelled shrimp in a bbq based sauce like Emeril's recipe, for example. Take one shrimp and put it in one of the warmed phyllo cups, which would be a little like eating the bbq shrimp with French bread if you get my drift.

You could do something similar with shrimp tossed in a remoulaude sauce.

You could take some andouille, cut it in bite sized pieces, brown it and drain a bit. Then, after cooled, get some puff pastry, roll it out thinner than it is. Roll it around the andouille, bake it, put toothpicks in each one and serve with some various mustards or nothing at all. We do some "pigs in a blanket" with good sausage or andouille and puff pastry. People will eat them up.

You can made a chunky (seafood chunks) crab, shrimp and/or crawfish stuffing for mushrooms and bake them in a butter/wine/sherry or brandy mixture.

You could marinate crabclaws, drain and serve. My Mom did a few pounds, last night for a party and they were eaten in about 10 minutes. Very easy for a large group.

Mini crab/shrimp or crawfish cakes can be made ahead and rewarmed in the oven. I'd offer a remoulaude sauce, white or red or Cousin's Creole Tomato dressing which I use for the shrimp and andouille muffin cakes.

The crawfish pies in phyllo dough was suggested above.

Hard boiled eggs stuffed with shrimp remoulaude.

Mini brochettes-shrimp wrapped on bacon on toothpicks or shrimp and an andouille slice, together.

Shrimp dip in a phyllo cup with a small whole shrimp on top.






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LSUGUMBO
New Orleans Saints Fan
Shreveport, LA
Member since Sep 2005
5098 posts

re: Finger Food Hors D'oeuvre for 200


Sausage balls with brown mustard to dip them in.
Pasta salad with shrimp
Somebody from this board gave me a recipe for artichoke squares that were pretty amazing.






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CITWTT
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baton rouge
Member since Sep 2005
31765 posts

re: Finger Food Hors D'oeuvre for 200


Mini-muffs or roast beast poboyettes using pistolettes.





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ynlvr
LSU Fan
Baton Rouge
Member since Feb 2009
923 posts

re: Finger Food Hors D'oeuvre for 200


Thanks Gris. These are excellent ideas to work with. I'm handy enough in the kitchen that I am really in need of ideas and I can go from there. You've offered a rich selection here.





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Gris Gris
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OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26405 posts

re: Finger Food Hors D'oeuvre for 200


You're very welcome. Those shrimp and andouille cakes have the wow factor.

I'd like to know what you end of doing. I have to make some HDVs for a big party in a few weeks.






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ynlvr
LSU Fan
Baton Rouge
Member since Feb 2009
923 posts

re: Finger Food Hors D'oeuvre for 200


I like Wow factor, and the Shrimp and Andouille Cakes meets my other desires - finger food, easy to manage & serve, local flavor, and can work in large quantities.

I will trial run it next weekend for a smaller party. The big event is a New Years thing. Will let you know if I can pull it off.



This post was edited on 12/11 at 4:32 pm


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Gris Gris
LSU Fan
OTIS!OTIS!OTIS!OTIS!NO BAY LEAVES!
Member since Feb 2008
26405 posts

re: Finger Food Hors D'oeuvre for 200


Bake a few before you complete the mixing to make sure you have the texture you want. Took me awhile to get what I wanted.





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