[Jamestown1630]

This week: Appetizers!

(If you would like to be on or off on this weekly cooking thread ping-list, please send a private message.)

-JT

[SkyDancer]

Making up a veggie deli plate for the Hawks game Friday.

[kitchen]

Mrs. kitchen complains about all the posts that don't follow the thread theme, so here ya go. From a customer, the center cake won 1st at the fair and another, not shown, grand champion. Yes, everything is handmade and edible.

[ptsal]

Bacon wrapped BBQ figs.

Bacon wrapped peach halves.

[freeangel]

Simplicity is deviled eggs

[leaning conservative]

This is the most insanely delicious thread. Your 3 appetizers sound so good. So far they are all keepers. I’m hungry & I just ate!

[pugmama]

I made this for a wine tasting evening. It was gone in a very short time.

https://food52.com/recipes/10035-rich-blue-cheese-caramelized-onion-and-bacon-galette

[CottonBall]

This is perfect, because appetizers are the one thing I have very few recipes for.

[Stand Watch Listen]

Cheesesteak eggrolls

 Ingredients
10 to 12 Egg Roll Wrappers
1 lb of Frozen Cheesesteak Beef, thawed for about half an hour at room temperature
1 Yellow Onion, thinly sliced
5 oz of Cremini Mushrooms, thinly sliced
2 Tbsp of Olive Oil
Salt and Pepper, to taste
10 to 12 Slices of American Cheese or Cheddar
Frying Oil

 Directions
1) Fill a heavy duty pot half way up with some vegetable oil and bring it to 350 degrees.
2) In a large skillet preheated over medium high heat, add the oil, allow it to get hot, then add the mushrooms and onions and saute for about 6 to 7 minutes or until they develop some color.
3) Increase the heat to high, add the beef and using a spatula, break up the beef as much as possible, season with salt and pepper and cook long enough until the beef is fully cooked through. Remove from the heat and set aside.
4) Lay an egg roll wrapper in front of you on a diagonal, place a piece of cheese in the center, top that with some of the beef mixture then brush some water all around the edges and seal it like a burrito. Repeat with the rest.
5) Fry a few at a time in the hot oil or until deeply golden brown, drain on a paper towel lined plate and serve with some spicy ketchup.

Grilled Veggie Phyllo Tarts

INGREDIENTS:
3 packages (15 count each) Athens Mini Fillo Shells   
1 red bell pepper, cut in half and seeded  
1 yellow pepper, cut in half and seeded  
4 spears asparagus, trimmed   
1/2 medium red onion, cut into thick rings  
1/4 head of cauliflower, slicked into 1/4″-1/2″ slices  
1/2 portabella mushroom cap, cleaned and sliced into 1/4″ – 1/2″ slices   
1/4 cup olive oil  
2 tablespoons fresh tarragon, divided  
 2 tablespoons fresh basil, finely shredded, divided   
1 tablespoon garlic, minced  
12 ounces ricotta cheese, drained well  
1 large egg, lightly beaten  
1/3 cup asiago cheese (reserve 1 tablespoon for topping)  
1 teaspoon salt  
3/4 teaspoon black pepper   
  1/8 teaspoon cayenne  

DIRECTIONS:  
Preheat oven to 350⁰F.  
Brush all vegetables with olive oil and sprinkle with garlic, 1 tablespoon tarragon and 1 tablespoon basil.  
Grill over medium heat until slightly charred.  
Chop vegetables to a small dice.  
In a medium bowl, mix together the ricotta cheese, egg and Asiago cheese.  
Add the remaining tarragon and basil along with the grilled vegetables, salt, pepper and cayenne.  
Thoroughly combine.  Spoon 1 heaping tablespoon of mixture into each shell.  
Sprinkle each with Asiago cheese.     Bake for 8-10 minutes and serve warm.