Need a good different appetizer for today | TigerDroppings.com

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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
26427 posts

Need a good different appetizer for today


Visiting others for the games and I only have to bring one appetizer. I am looking for something unusual. Any suggestions are appreciated.

Not making a cheese or vegetable tray, sausage chips etc...all of those are covered. Need an out of the box suggestion.







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TigerWise
Drake Fan
6624 Jeffrson Hwy
Member since Sep 2010
16462 posts
 Online 

re: Need a good different appetizer for today


Deviled eggs with caviar on top.





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Tigerpaw123
USA Fan
P'ville
Member since Mar 2007
8769 posts
 Online 

re: Need a good different appetizer for today


Smoked salmon platter

Jumbo shrimp cocktail

Lamb lollipops

Ceviche







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NimbleCat
LSU Fan
Houston, TX
Member since Jan 2007
5802 posts

re: Need a good different appetizer for today


Only because I somehow think you might do this....

Just whip out Thomas Keller's French Laundry cookbook and make those Salmon / Caviar mini ice cream cone looking things....


Salmon Tartare Cornets with Sweet Red Onion Crème Fraîche




Salmon Tartare with Sweet Red Onion Crème Fraîche
Adapted from Thomas Keller @ French Laundry
Serves 8
For the black sesame tuile:
1/4 cup plus 3 tablespoons (65 grams/2.1/4 ounces) all purpose flour
1 tablespoon plus 1 teaspoon sugar
1 teaspoon kosher salt (= 2/3 teaspoon table salt)
8 tablespoons (114 grams/4 ounces) unsalted butter, softened but still cool to the touch
2 large egg whites, cold
2 tablespoons black sesame seeds
For the salmon tartare:
4 ounces salmon fillet, skin and any bones removed, finely minced
3/4 teaspoon extra virgin olive oil
1 teaspoon lemon zest
1 1/2 teaspoons finely minced chives
1 1/2 teaspoons finely minced shallots
1/2 teaspoon of kosher salt
small pinch of freshly ground white pepper
salmon roe
dill for garnish
For the sweet red onion crème fraîche :
1 tablespoon finely minced red onions
1/2 cup creme fraiche
1/4 teaspoon kosher salt
Freshly ground white pepper to taste
For the black sesame tuile:
In a medium bowl, mix together the flour, sugar and salt. In a separate bowl, whisk the softened butter until it is completely smooth and mayonnaise-like in texture. Using a stiff spatula or spoon, beat the egg whites into the dry ingredients until completely incorporated and smooth. Whisk in the softened butter by thirds, scraping the sides of the bowl as necessary and whisking until the batter is creamy and without any lumps. Transfer the batter to a smaller container. Preheat the oven to 400'F degrees.
Make a 4-inch hollow circular stencil. Place Silpat on the counter. Place the stencil in one corner of the sheet and, holding the stencil flat against the Silpat, scoop some of the batter onto the back of an offset spatula and spread it in an even layer over the stencil. Then run the spatula over the entire stencil to remove any excess batter. There should not be any holes in the batter.
Lift the stencil and repeat the process to make as many rounds as you have molds or to fill the Silpat, leaving about 1 1/2 inches between the cornets. Sprinkle each cornet with a pinch of black sesame seeds.
Place the Silpat on a heavy baking sheet and bake for 4 to 6 minutes, or until the batter is set and you see it rippling from the heat. The cornets may have browned in some areas, but they will not be evenly browned at this point.
Open the oven door and place the baking sheet on the door. This will help keep the cornets warm as you roll them and prevent them from becoming too stiff to roll. Flip a cornet over on the sheet pan, sesame seed side down and place 4-1/2 inch cornet mold at the bottom of the round. Fold the bottom of the cornet and around the mold; it should remain on the sheet pan as you roll. Leave the cornet wrapped around the mold and continue to roll the cornets around molds; as you proceed, arrange the rolled cornets, seams side down, on the sheet pan so they lean against each other, to prevent from rolling.
When all the cornets are rolled, return them to the oven and bake for an additional 3 to 4 minutes to set the seams and color the cornets a golden brown.
Gently remove the cornets from the molds and cool for several minutes on paper towels. Store the cornets for up to 2 days in an airtight container.
For the salmon tartare:
With a sharp knife, finely mince the salmon filet. Do not use a food processor. Mincing by hand will ensure the right texture. In a small bowl stir in the remaining ingredients except the salmon roe and toss with the salmon tartare. Cover the bowl and refrigerate for at least 30 minutes, or up 12 hours.
For the sweet red onion crème fraîche
Place the red onions in a small strainer and rinse them under cold water for several seconds. Dry them in paper towels. In a small metal bowl, whisk the crème fraîche for about 30 seconds to 1 minute or until it holds soft peaks. Fold in the chopped onions and season to tastes with salt and white pepper. Transfer the onion cream to a container to cover and refrigerate until ready to serve or up to 6 hours.
To Assemble:
Spoon some salmon roe at the bottom of every cornets. Fill the top 1/2 inch of each cornet with the onion cream. Spoon about 1 1/2 teaspoons of the tartare over the onion cream and mold it into a dome resembling a scoop of ice cream. Top with more salmon roe. Garnish with dill.






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TigerHam85
Hawaii Fan
59-024 Kamehameha Highway, Haleiwa
Member since Nov 2009
24945 posts

re: Need a good different appetizer for today


Hawaiian roll sandwiches. best app ever.







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Soul Gleaux
LSU Fan
Baton Rouge
Member since Sep 2012
2334 posts
 Online 

re: Need a good different appetizer for today


Dont see bruschetta too often at sporting events, its easy and delicious.





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Rouge
USA Fan
Member since Oct 2004
93143 posts
 Online 

re: Need a good different appetizer for today


Hummus





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Ole Geauxt
LSU Fan
KnowLa.
Member since Dec 2007
35056 posts

re: Need a good different appetizer for today


fried little backstrap steaks and biscuits, good hot or cold..





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Lester Earl
LA-Lafayette Fan
#buganation
Member since Nov 2003
178696 posts
 Online 

re: Need a good different appetizer for today


Sausage bread





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S
Mercer Fan
Spring Quining
Member since Jan 2007
55677 posts

re: Need a good different appetizer for today


Pigs in blankets





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TexasTiger05
LSU Fan
Member since Aug 2007
27735 posts

re: Need a good different appetizer for today


antipasto platter

Crostini with three different toppings-make a cheese spread base (like ricotta), then have three options of toppings. Olives, Roasted Garlic, caramelized onion, arugla with a light balsamic


idk, best I can do off the top of my head.






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Layabout
UNO Fan
Baton Rouge
Member since Jul 2011
5891 posts

re: Need a good different appetizer for today


Pick up some frozen White Castle hamburgers. A couple of minutes in the microwave and voila, you've got the original slider. Get some Koop's Dusseldorf mustard as an accompaniment.





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Btrtigerfan
LSU Fan
Baton Rouge
Member since Dec 2007
4942 posts
 Online 

re: Need a good different appetizer for today


Fill some kind of mold with marscapone cheese. Turn it out onto your serving platter. Crumble a few pralines in a bowl and heat in the microwave until liquified. Pour it over the mold and serve with ginger snap cookies.





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Darla Hood
LA-Lafayette Fan
Near that place by that other place
Member since Aug 2012
4228 posts

re: Need a good different appetizer for today


Crawfish bread from the recipe thread.





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tigerdup07
LA-Lafayette Fan
Member since Dec 2007
18530 posts

re: Need a good different appetizer for today




bacon wrapped dates. these things are money.



all you have to do is put them in the oven for about 45 minutes.






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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
26427 posts

re: Need a good different appetizer for today


Good suggestions. Not a big date fan. Not enough time for the caviar cones. Defiled eggs with caviar topping is a possibility since I have some salmon caviar here and plenty of eggs.

Pigs in a blanket with deer sausage might work as well.

Maybe a cheddar biscuit with bacon, lettuce and a sliced Roma tomato. Mini blts.

Keep it up.






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LSUJuice
LSU Fan
Back in Houston
Member since Apr 2004
12180 posts

re: Need a good different appetizer for today


Grilled duck breast on a crostini with sage, brie, and slices of pear soaked in honey.





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Martini
LSU Fan
Baton Rouge
Member since Mar 2005
26427 posts

re: Need a good different appetizer for today


How do I do the sage and Brie? Just sliced Brie with a warm duck breast?

Do you poach the pears in the honey?






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LSUJuice
LSU Fan
Back in Houston
Member since Apr 2004
12180 posts

re: Need a good different appetizer for today


Well, this originated by cooking all of this inside a poblano pepper. The poblano fell flat, so this is my proposed variation - I haven't tried it yet. With that said, what was great about it inside of the pepper was that the duck fat, brie, and honey all kind of pooled inside. It's just that the pepper itself was bland....

I chopped the sage and rubbed it onto the duck with s&p. And I just slice the pear and soaked in a bowl of honey. Maybe if you do the crostini, grill the duck first, then add the brie and pear and put under the broiler of 2-3 minutes?






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DaBeerz
Oklahoma Fan
Billsburg, VA
Member since Sep 2004
9520 posts

re: Need a good different appetizer for today


Boudin balls





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