"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Appetizers & Hors D'oeuvres
Click Here to Login
Thread Tools Display Modes
Old 10-02-2009, 11:35 AM   #1
Certifiable Executive Chef
Janet H's Avatar
Site Administrator
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,482
I need a great easy appetizer for BBQ

I need some help! I'm camping and need to take a fabulous and low hassle appetizer to a campground bash. Does anyone have any ideas?

It needs to be simple to prep, something that will hold well (maybe 2 hours) in balmy temps and look and taste spectacular.


Janet H is offline   Reply With Quote
Old 10-02-2009, 12:02 PM   #2
Head Chef
Join Date: Dec 2008
Posts: 2,297
Do you need to prepare it on location?
I just did a quick google and found lots of stuff on skewers that looks fun:
dried tomatoes, canned artichoke hearts, small mozzarella ball or cube(they come in jars), basil leaf...
or how about dried apricot halves, cheese cubes...
or those pinwheels: tortillas (or a flavored wrap) with spinach and cream cheese, flavors are pretty unlimited. I like the crunch of raw spinach leaves.


Wyogal is offline   Reply With Quote
Old 10-02-2009, 12:33 PM   #3
Chef Extraordinaire
kadesma's Avatar
Join Date: Sep 2004
Location: california
Posts: 21,372
Janet, my family likes dried apricots, stuffed with mascarpone or cream cheese with an almond or piece of walnut in the middle, then drizzle with a nice honey.Easy tasty and it holds up well.
HEAVEN is Cade, Ethan,Carson, and Olivia,Alyssa,Gianna
kadesma is offline   Reply With Quote
Old 10-02-2009, 06:28 PM   #4
Head Chef
Yakuta's Avatar
Join Date: Sep 2004
Location: Chicago
Posts: 1,208
Two ideas:

Black Bean Salad:

2 Canned Black Beans - Rinse in cold water and drain
2 large tomatoes finely chopped
1 jalapeno finely chopped
1 red onion finely chopped
juice of two limes
freshly roasted and ground cumin powder (2 tsps)
Cilantro - 1/2 cup finely chopped
Assorted red, green and yellow bell pepper super finely chopped, you can use half of each and chop it into a fine dice.

Stir and keep it in an ice box. Healthy and Tastes great

Potato Salad

Red potato boiled, cooled and cut into small peices
Make a spice blend - you need 4 dried arabol chilies (available at any latin market), 4 tbsp of whole corrainder seeds, 4 tbsp of whole cumin seeds (both again available at latin market). Dry roast in a skillet on a stove for a few minutes and place in a coffee or spice grinder and grind.

Make a tangy sauce with one cup of apple sauce, put in some brown sugar to it, a dash of lime juice and some chili powder and cook it until it's nice and bubbling and cool it.

To assemble put a tiny bit (2 tsp) in a pan, once it's a bit hot, add spices and toast them. Next add the tangy sauce and then put the potatoes in it. Stir to combine everything. Garnish with chopped cilantro. Will again taste fanstastic - a bit sweet, a bit sour a bit spicy and will even last without a problem for hours at room temperature.
Yakuta is offline   Reply With Quote
Old 10-02-2009, 06:38 PM   #5
Join Date: Apr 2009
Location: Oak Harbor, WA
Posts: 72
How about baked olives?

Pick good, large olives, maybe even the ones stuffed with garlic, or a jalapeno, just make sure they're good sized. Take puff pastry and cut it into strips a tiny bit larger than the olive is wide (post thaw), and sprinkle with something tasty, like maybe one of those DeLallo shakers you can get at the store, or your own blend of parm, garlic, oregano, and white pepper.
Then roll the strips around the olives after you dry them a bit, overlapping just a little, and glue them shut with a fingertip moistened in water. Cut off any excess and bake it like a breadstick if it's too small to use on another olive.
Bake them according to the puff pastry directions, with maybe a little spray of olive oil over the top. They're good right out of the oven, or at room temp. If you want I'll post a pic of the finished product on my Hors d'eouvures (or however you spell it) table from last Thanksgiving.

You could also do a loaf or two of french bread and a pan of garlic baked in olive oil with a bit of anchovy paste and butter stirred in. It's so good that your friends will make themselves sick eating it....trust me.
navywife is offline   Reply With Quote
Old 10-02-2009, 07:56 PM   #6
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Don't know whether you're making this for mixed company or adults, but how about Bloody Mary Tomatoes? Blanch & peel a bunch of nice cherry tomatoes, then soak them in vodka. Serve with toothpicks & a dish of coarse salt laced with pepper.

Then there's also a bruschetta spread. Slice & toast your bread ahead of time & serve with a variety of toppings: white bean & chopped sage, chopped tomatoes & basil, olive tapenade (which can be bought.
BreezyCooking is offline   Reply With Quote
Old 10-03-2009, 10:33 AM   #7
Certifiable Executive Chef
Janet H's Avatar
Site Administrator
Join Date: Jan 2007
Location: Pacific NW
Posts: 3,482
Loads of good ideas here. Thanks for the help. Here's what I did...

Fresh baby mozz balls
Artichoke hearts
heirloom baby tomatoes
almond stuffed olives
fresh basil leaves
all tossed in an herbed vinaigrette


Tonight I'm trying the stuffed apricot idea - sounds yummy. Keep the ideas coming I'm still on the hook for another night of appetizers :)
Janet H is offline   Reply With Quote
Old 10-03-2009, 10:42 AM   #8
Alix's Avatar
Join Date: May 2002
Location: Edmonton, Alberta
Posts: 23,201
Janet, my standard appy is usually a dip of some sort or those tortilla roll ups. With the roll ups you can have them individually wrapped and just slice them when you need them. However, both those ideas require a bit of refrigeration. A cooler works fine though. I've taken both in coolers.

Bacon wrapped water chestnuts or chicken bits are a hit too. The water chestnuts will keep better though.

Edit: I meant to say that dips are good sitting out for a couple of hours, they look nice too. They just need to be cool before serving. Ditto the pinwheels. Cool before serving, then they can stay out for a long time. They won't though...they go fast. They look fancy too.
You're only given a little spark of madness. You mustn't lose it. Robin Williams
Alix is offline   Reply With Quote
Old 10-03-2009, 11:12 AM   #9
Head Chef
Saphellae's Avatar
Join Date: Mar 2008
Location: Kingston, Ontario
Posts: 1,611
Bacon wrapped jalapeno's stuffed with herb and garlic cream cheese!
Saphellae is offline   Reply With Quote
Old 10-03-2009, 11:24 AM   #10
Honey Badger
Join Date: Dec 2008
Posts: 2,440
Paula Deen has one for Bacon wrapped chicken breasts,that's dredged in a brown sugar spice mix.Then baked.

You can cook it ahead of time,wrap a batch in foil.Reheat on site..Bring the tooth picks.


If your with me that's great. If not. Get out of my way.
Chef Munky is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 08:57 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2018, Jelsoft Enterprises Ltd.