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Thread: Passed hor's

  1. #11
    much more awesomer
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    Salty! OMD!

    Descriptions?
    Francesco
    Unskilled flunky

  2. #12
    Senior Member DeepCSweede's Avatar
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    There isn't much better than a bluegill fry - I will be doing that with my father on Friday for some Texas relatives in town.

  3. #13
    much more awesomer
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    Sunfish?
    Francesco
    Unskilled flunky

  4. #14
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    No pics but here are some that have worked well for me:

    Thinly sliced seared flank steak rolled in mini Yorkshire pudding (made using mini-muffin tin) with a smear of English hot mustard and fresh horseradish cream.

    Roasted duck breast with rhubarb chutney crostini

    Greek salad stuffed mini pitas (Very popular!)

    Caesar salad in small baked Parmesan frico cups

    Warm cremini mushroom, goat cheese and fresh thyme toast

    Lamb-feta burger (you can get mini buns even smaller than slider buns)

    Pulled pork on mini bun w/coleslaw

    Tomato bisque in espresso cup topped with challah grilled cheese soldier (3/4" wide strip)

    Tostada minis made with round tortilla chips

    Fresh seasonal fruit pie in mini pie shell (same as mini quiche shell)

  5. #15
    much more awesomer
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    oohhhh if somebody could get me a genuine Friulano frico recipe I'd die...
    Francesco
    Unskilled flunky

  6. #16
    much more awesomer
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    cnochef you are making me drool. I will be trying most of these for our next gathering. Some of the ideas look splendid for a commercial operation, too.
    Francesco
    Unskilled flunky

  7. #17
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    Quote Originally Posted by SameGuy View Post
    cnochef you are making me drool. I will be trying most of these for our next gathering. Some of the ideas look splendid for a commercial operation, too.
    That's because they were used in a commercial operation, albeit private. I was the chef at a member-funded nurses organization, these are some of the items I would serve at the quarterly board of directors meetings.

  8. #18
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    I have a bunch of good chip + dip variations too, if you're interested.

  9. #19

    knyfeknerd's Avatar
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    Quote Originally Posted by SameGuy View Post
    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.
    I do an herb mayo(*DUKES) heavy on the herbs(green and leafy) in lieu of the lettuce. I usually brush the bacon with a brown sugar/dry english mustard before baking.

    *Duke's mayo is the best in the world. It's a southern staple. If I ever move away from the south, I will have to have it shipped to me. You might not think that mayo makes a difference, but try it and you'll believe.
    When I die, I want my coffin to be filled with Duke's. Seriously, my wife knows about the funeral thing.
    If "Its" and "Buts" was candy and nuts, we'd all have a Merry Christmas
    -Cleon "Slammin'" Salmon

  10. #20
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    Duke's is good. I'm loyal to Sauer's since it is made in my hometown (RVA), but Duke's is a close second. Homemade beats all, of course.

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