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Thread: Passed hor's

  1. #1

    knyfeknerd's Avatar
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    Passed hor's

    These are just a few of some items we usually pass at cocktail parties. Sorry the pic quality sux, but I only have my phone handy at work. I'm constantly looking for new ideas if anyone would like to share/collaborate. Miniaiturized versions of any classic usually sell well. Anything more than one bite is too large, and we try to keep with the seasons as much as possible.[IMG][/IMG]
    Gazpacho salad in a cucumber cup
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    Arugula, gorgonzola, pear wrapped in proscuitto de parma
    [IMG][/IMG]
    Mini BLT's
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    Pork tenderloin, green horseradish cream, red onion jam on rye crisp
    [IMG][/IMG]
    Steak au poivre with creamy horseradish
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    Citrus smoked shrimp with herb aioli
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    Bleu cheese mousse with apple on toast round
    [IMG][/IMG]
    Curry chicken salad with toasted coconut and mango chutney on a canape round
    Thanks for looking, anybody got any other good ideas ? I'll keep adding to this as the seasons/menus change.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  2. #2
    much more awesomer
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    Thanks for sharing! A couple of those are quite interesting. Any idea how they were inspired?
    Francesco
    Unskilled flunky

  3. #3
    They all look wonderful, especially the smoked shrimp!
    Twitter: @PeterDaEater

  4. #4
    Senior Member K-Fed's Avatar
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    Small crab cakes with an appropriate dipping sauce have always been a hit. Roast tenderloin with artichoke pesto and shaved parm on grilled baguette is pretty tasty too.

  5. #5

    knyfeknerd's Avatar
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    Quote Originally Posted by K-Fed View Post
    Small crab cakes with an appropriate dipping sauce have always been a hit. Roast tenderloin with artichoke pesto and shaved parm on grilled baguette is pretty tasty too.
    Thanks K-Fed. We do mini crab cakes with a remoulade or other mustard sauce, but sometimes the logistics of frying don't always work -depending on the work site. I'm all over the t-loin thing and I really like the arti-pesto idea, but I wish I could find a mini(like 1 inch in diameter) baguette type bread to do good tiny crostini. A mini brioche would be killer too.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  6. #6
    Senior Member Crothcipt's Avatar
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    Those cucumber "bowls" did you hollow each one? Or are they just flat?

    Great looking hor's it made a little inspired myself.
    Chewie's the man.

  7. #7

    knyfeknerd's Avatar
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    Quote Originally Posted by Crothcipt View Post
    Those cucumber "bowls" did you hollow each one? Or are they just flat?
    Oh yeah, I've gotta stamp and hollow out all those beeeaatches. I cut or stamp and toast all the bready bottoms too. It's not tedious at all.................A couple thousand of those (especially the stamped ones) really gets the carpal tunnel fired up!
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  8. #8
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    No pics, but we made flank steak w/ chimichurri sauce on baguette slices for a party a while back, and it was a big hit. Home-cured salmon slices on baguette or dark bread slices and topped with dill are also pretty popular, even if a bit pedestrian (but could be 'elevated' easily enough with a house-made mayo blend, etc.).

    We had a wrap-themed dinner party a couple months back. For fun, I got a box of frozen min pigs-in-blankets from BJs; they were the only items served that were not homemade by us or the the other attendees. They were hugely popular -- even the retired kitchen pros wolfed them down Maybe try a version with some housemade mini-dogs?

    And one of my favorites is an ap my brother-in-law makes. Shrimp wrapped in bacon and coated w/ BBQ sauce, cooked on the grill. They are delicious.

    And almost anything wrapped in phyllo dough seems to be popular. While everyone thinks about the frozen spinach/ cheese ones, you can stuff them with a wide variety of ingredients. My wife makes them with a squash filling that is very good.
    __________
    David (WildBoar's Kitchen)

  9. #9
    Senior Member Salty dog's Avatar
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    Bottom is my personal favorite......Blue Gill fry.

  10. #10
    much more awesomer
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    For the Mini BLTs, anything special for the sauce? I'd use standard Hellmans, but I think a snappier, in-house aioli or piquant foam might be much more interesting.
    Francesco
    Unskilled flunky

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