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Old 04-07-2005, 03:28 PM   #11
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Location: East End of Long Island
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Try Some of these in this thread, check out my stuffed mushrooms.http://discusscooking.com/forums/showthread.php?t=9649


Also try this..........

LETTUCE WRAPS

flank or strip steak [can sub lamb] marinated asian style
roasted garlic sour cream
scallions sliced thin
lettuce [any 'soft' lettuce like bib or boston] sub as you can from NZ, leaves whole, seperated, washed
sesame seeds for garnish



1...cook meat to desired doneness, med/med rare, set aside allow to rest.

2...slice meat thinly against the grain, place 2 slices into each lettuce leaf, top with 1 tsp sour cream, scallions and sesame seeds. Serve at room temp.

3...EAT AND ENJOY!!!


MARINADE

1/2c EACH soy sauce and rice wine [sake in liquor store]
2tbsp grated ginger root
4 large cloves garlic minced fine
minced shallots
1/8c sugar
3tbsp oil
scant amount of sesame oil [optional]
scant amount of sambal olek [optional]


Combine all. Marinate meat no more 4 hours.


ROASTED GARLIC SOUR CREAM Oven 325

Whole head of garlic
Oil
S+P
Tin foil
8oz sour cream

Cut top off head of garlic exposing whole cloves, place on tin foil, drizzle with oil, S+P to taste. Seal foil tightly around garlic. Place in oven for 40-60 mins. Open foil, allow to cool. Squeeze out garlic cloves, discard 'paper', mash well with fork, add into sour cream allow to sit 30-60 for flavors to meld.
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Old 04-07-2005, 06:00 PM   #12
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Hi Guiedo, is old and interesting OK?

Buy some breads, white, black, pumpernickel, rye, whole wheat, just make sure they are fairly firm in texture.

Get cream cheese, lots of cream cheese, olives (green and black or you can get the fancy ones if you like, just make sure they are fairly firm), cukes, cherry tomatoes, red bell peppers, thin slices of roast beef, smoked salmon if you wish, anchovies, some fresh herbs.

No you don't need all of them and I'm sure you can come up with better ideas on your own.

Then take a knife, a bread knife helps here, and remove the crust from the bread. Cut the bread into bite size pieces, some triangles, others square, or round if you can do it.

Then take a piece of the bread, smear with cream cheese and top with very, very thinly sliced (slivered) cuke slices and maybe top with very thinly sliced cherry tomato slices.

And then make one with cream cheese, red peppers (you can use the jarred stuff if you wish) and top with a leaf or two of the herb.

Then top one with the cheese, thin olive slices, and maybe top with a sliver of the pepper.

Or top the bread with a small bit of roast beef and top with a softened mixture of cream cheese with horse radish.

You can use other cheeses, and leave them out on some of the sandwiches.

The possibilities are endless and these can be made quickly on an assembly line basis.

You can make a very attractive plate and it is intriguing to guests because of the variety.

We would help my parents make these, oh, almost half a century ago. And we loved doing it.

And they were always a hit.

Just an idea.
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Old 04-08-2005, 07:41 PM   #13
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Quote:
Originally Posted by Guiedo
It is my sisters 30 in the weekend and i'm doing the catering ...
I am wanting some new and interesting ideas for canapes'
Guiedo, here is one that my family loves...
Artichoke bottoms with a fish mousse...
Yeild 20
prep time 20 min.
cook time 15 min.

1-lb. cod fillet
2-C. Creme fraiche
1-Tab. lemon juice or to taste
Dill weed, fresh or dried to taste (optional)
20- small artichoke bottoms either frozen, fresh which would increase cook time and prep time or jared.
salt and pepper
In advance poach the cod fillet in a large pan of salted boiling water for 15 min. Drain, then puree in f/p. Season with salt and pepper Stir in the Creme Fraiche and dill and lemon juice.
Just before serving, fill artichoke bottoms and refrigerate til ready to serve.

Guacamole and crunchy carrots
makes 20
prep time: 15 min.
cook time: 10 min.


2-avocados
1/2-onion, chopped
1/2-tomato , peeled, seeded, and chopped
2-tea. fresh lemon juice
1-tea. olive oil
Tabasco, to taste
2-3 large carrots
salt
cilantro leaves
The Carrots:
Peel carrots, cut into rounds and cook in boiling, salted water til tender. (the carrots should still retain some crunch). Set aside to cool then top each round with a dollop of the guacamole, and a cilantro leaf.
The guacamole:
Halve the avocados, scoop out the flesh, and mash or blend til smooth. In a bowl combine the avocado, chopped onion,tomato, lemon juice, oil, and Tabasco. Mix well, taste and adjust seasoning..
Enjoy,
kadesma
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Old 04-10-2005, 06:13 PM   #14
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Location: Auckland New Zealand
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Thanks

I want to say thank you to those who gave me some fantastic suggestions for ideas. I used some of them and the weekend was a total success thanks to your input. I am amazed as to the level of responses I received from eveyone and am very grateful. I was not expecting to have as many as I did. I will post as to the status of cuisene in New Zealand when I have the time and on a seperate board, and thanks again for the interest.
Peace Love and happy eating
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Old 04-10-2005, 07:08 PM   #15
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how about a black bean salad bruchetta?
just mix the beans, drained, mash about half of them, add herbs like parsley or cilantro, corn, drained, and hot sauce, plus some tomato.
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Old 04-10-2005, 09:45 PM   #16
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Eric I have posted to a board called NZ FOOD so keep an eye out for it as I will post menu's to it as and when I find something interesting, only if you wish.
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