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Old 08-03-2013, 06:48 PM   #21
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Stuffed grape leaves are traditionally served with an egg-lemon sauce called avgolemono. Here's a recipe: Stuffed Grape Leaves in Egg-Lemon Sauce - Dolmathes Avgolemono

Also, by yogurt sauce, do you mean tzatziki? I think it would go great with your appetizers. I posted a recipe here some time ago.
Yes - that's what I had in mind. The egg/lemon sauce sounds great but I have some concern about spoilage. It looks like it all gets fully cooked - but it will have to be served outside in 100 degree weather and may sit there for an hour or more. Thoughts about this?
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Old 08-03-2013, 07:45 PM   #22
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Yes - that's what I had in mind. The egg/lemon sauce sounds great but I have some concern about spoilage. It looks like it all gets fully cooked - but it will have to be served outside in 100 degree weather and may sit there for an hour or more. Thoughts about this?
I think it will be fine. It's fully cooked and the lemon juice will help preserve it. FDA guidelines say that cooked food containing eggs can be held at room temp for up to two hours. After that, refrigerate it.
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Old 08-03-2013, 08:07 PM   #23
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Stuffed Grape Leaves bought from stores can sometimes taste bland. I hope yours will have some extra zing, perhaps include some roasted garlic puree inside? Or tiny little flecks of anchovies? Or some strips of roasted capsicum?

As for the egg-lemon sauce, I am not convinced that the eggs are fully cooked, because if you look at the recipe, it keeps on emphasizing "low heat" and "take it off the heat". The sauce certainly should not simmer, otherwise you'd have scrambled eggs! Hmm...perhaps substitute an Agrumato Lemon Oil (olives and lemons pressed together) with a few flakes of sea salt added, instead of the egg-lemon sauce?
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Old 08-03-2013, 08:09 PM   #24
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Blanch a bunch of asparagus and plunge into ice water. Use two spears and wrap in salumi or prosciutto and grate some parm over each bundle. Make a dressing of lemon juice, lemon zest, garlic, anchovy paste, S&P and olive oil. Will last a long time in the heat.
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Old 08-03-2013, 10:10 PM   #25
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Your menu sounds awesome and well composed!!

Next time ill fly out and help you with the summer rolls, which can be warm weather stunner apps.

But I love what you've put together !!!
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Old 08-03-2013, 10:36 PM   #26
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I'm flying out with Jennyema.....
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Old 08-03-2013, 11:42 PM   #27
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I'm flying out with Jennyema.....

I'm just going to drive over...

I saw a neat one, baguette slices toasted (could do ahead of time), marinara spread on top with a slice of pepperoni, chopped chives and shredded parm-reg on top. The pepperoni was curled so they looked great. May be too time consuming.
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Old 08-03-2013, 11:45 PM   #28
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I'm just going to drive over...
Great! We can carpool when we get there!
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Old 08-04-2013, 07:34 AM   #29
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I make a mini Philly cheese steak, or chicken. take the heat um up rolls that come in an aluminum pan. take the rolls out and cut the entire pan in half like a cake layer. Cook Steak-Um or finely diced rotissorie chicken and mix with sauted onion, mushroom, bell pepper or whatever you want. Layer the bottom of the cut rolls with Jack cheese place on meat and veggies, more cheese then the top layer of rolls. Bake until the cheese is melted. Cut up into bite site (size of the rolls) and serve. You can make them ahead and pop into the oven for a few minutes and serve.
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Old 08-04-2013, 07:51 AM   #30
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I make a mini Philly cheese steak, or chicken. take the heat um up rolls that come in an aluminum pan. take the rolls out and cut the entire pan in half like a cake layer. Cook Steak-Um or finely diced rotissorie chicken and mix with sauted onion, mushroom, bell pepper or whatever you want. Layer the bottom of the cut rolls with Jack cheese place on meat and veggies, more cheese then the top layer of rolls. Bake until the cheese is melted. Cut up into bite site (size of the rolls) and serve. You can make them ahead and pop into the oven for a few minutes and serve.
I like this idea!
Gonna try it very soon....this would be great for the upcoming football gatherings!
Thanks for the idea!
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