"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 08-05-2009, 12:59 PM   #121
Master Chef
Join Date: Mar 2006
Location: Culpeper, VA
Posts: 5,803
Absolutely impossible-to-definitively-answer question - lol!! There are just too many "bests" to just choose one. Over the years, here are a few that stick in my mind, many of which I've managed to duplicate at home, none in any order of preference:

"Crab Nachos" ("Rapture", Charlottesville, VA) - consisting of red and blue tortilla chips topped with a generous portion of lump Blue Claw Crabmeat, mozzarella and goat cheeses, and a freshly-made Pico de Gallo-type salsa - diced tomato, red onion, and jalapeno pepper; served with a small bowl of freshly-made guacamole on the side. This was FABULOUS, and frankly easily could have made a light meal in itself.

"Lobster Wontons" ("It's About Thyme", Culpeper, VA) - pieces of Maine lobster tail & claw piled on a large fried flat wonton skin.

"Baked Oysters with Arugula Pesto" ("It's About Thyme, Culpeper, VA) - A dozen gorgeous LARGE oysters on the half shell, generously topped with a delightful garlicy arugula pesto and an equally generous amount of parmesan cheese - all baked/broiled into hot ooey gooey goodness. So rich - almost a meal in themselves.

"Antipasto Caldomisto Con Frutti Di Mare" ("Lucio", Culpeper, VA) - described as "Assorted Hot Antipasto with Shrimp, Stuffed Mushrooms, and Oysters Casino". It was, in a word, fabulous. Two huge fresh oysters on the half shell with just a sprinkling of breadcrumbs & some fresh bacon strips, 2 large broiled shrimp, & 2 mushrooms stuffed with, of all things, lobster (although I thought it was crabmeat until the waitress mentioned the lobster stuffing later - lol!.

"Shark Bites" ("The Lobster Inn" , Shinnecock, NY - out of business a long time ago, unfortunately) - cubes of fresh shark dredged in seasoned flour & sauteed until perfectly done inside; crispy outside. Served with lemon wedges.

"Baby Softshell Crabs" ("The Lobster Inn", Shinnecock, NY (closed)) - two tiny little (barely 4" - the minimum legal limit) softshell Blue Claw Crabs sauteed in olive oil & garlic until "just" cooked; served with lemon wedges.

"Mozzarella en Carroza" ("Orsini's", Manhattan, NY - again, closed a long time ago - sad) - fabulous fresh mozzarella, breaded & perfectly fried, served with an absolutely wonderful extra-virgin-olive-oil/butter/anchovy dipping sauce.

My grandmothers Spanakopita (done strudel style - not little triangles), as well as her chicken livers sauteed in an obscene amount of butter, caraway seeds, & fresh lemon juice, & served on little frilly toothpicks.

BreezyCooking is offline   Reply With Quote
Old 08-05-2009, 11:33 PM   #122
Senior Cook
appleyard14's Avatar
Join Date: Apr 2009
Location: Edmonton
Posts: 163
A few that stand out to me are:
Lobster corndogs with a spicy aoili from an upscale southern piano bar in my city
Also the Tuna Tataki, its from cactus club cafe which had me iffy about trying it. But it is rob feenies (celebrity chef, and iron chef winner) creation and its just amazing
I also love fried feta sticks (my recipe) with a spicy marinara
And I love just a simple sushi roll with great fish, perfectly cooked rice, kimlan soy sauce, and pickled ginger

appleyard14 is offline   Reply With Quote
Old 08-10-2009, 07:36 PM   #123
Assistant Cook
Join Date: Jun 2007
Location: I live right smack-dab in the middle of cajun country in South Louisiana.
Posts: 34
Originally Posted by Uncle Bob View Post
Topless Oysters at Blacks Oyster Bar, Abbeville Louisiana! Straight up! They were so briney..no salt needed and perfectly chilled!!
I've eaten many times at Black's (I'm in Lafayette) and sadly have to say they have closed.
My mother's menu consisted of two choices - take it or leave it!
Puppy Breath is offline   Reply With Quote
Old 09-16-2009, 10:41 PM   #124
Assistant Cook
Miriam84's Avatar
Join Date: Sep 2009
Location: West Palm Beach, FL
Posts: 13
Thumbs up

While they're not "fancy", I would have to say that Outback Steakhouse's "Kookaburra Wings" are my #1 fave. They're not the typical Buffalo style wing (of which I am also a fan). There's no sauce, nor are they "hot". Instead, they are coated in the most flavorful dry rub and are by far the juiciest wings I have ever tasted. Paired with Outback's homemade blue cheese dressing (which also happens to be the best blue cheese dressing I've had), I've been known to fill up on them, leaving little room for my medium rare filet mignon and loaded baked potato. Do I sound like an ad for Outback yet? LOL

I would also have to cast a vote for some of the (also "unfancy") classics such as spinach/artichoke/cheese dip with a bubbly crust on top, crispy fried mozzarella (sticks usually have the best crunch factor), and good ol' fashioned chicken tenders w/ honey mustard.

Miriam84 is offline   Reply With Quote
Old 09-17-2009, 06:23 AM   #125
Senior Cook
mexican mama's Avatar
Join Date: Aug 2009
Posts: 422
Potato Mojos and blue corn tortilla with bean dip

I love crunchy appetizers my absolute fave are Potato Mojos with chipolte mayo and blue corn tortilla with bean dip...i just go crazy over these two...a great way to start a meal....

Potato mojos
Mexican Food
mexican mama is offline   Reply With Quote
Old 09-24-2009, 08:55 AM   #126
Master Chef
Join Date: Jun 2006
Location: upper midwest
Posts: 5,309
Went to our youngest sons over the weekend and he had made some "Sun-dried Tomato Butter". We put it on slices of French bread and crackers. OMG, it was delicious.
The privilege of a lifetime is being who you are. Joseph Campbell
JoAnn L. is offline   Reply With Quote
Old 11-19-2009, 03:03 AM   #127
Assistant Cook
Join Date: Nov 2009
Posts: 11
My favourite appetizers are prawn based one.

Check this one out Batter Fried Prawns and Spring rolls.
kannan is offline   Reply With Quote
Old 11-19-2009, 09:00 AM   #128
Assistant Cook
Join Date: Nov 2009
Posts: 17
Here's my stuffed mushroom recipe: mushrooms, onions, celery, garlic, butter or olive oil, salt, pepper, corn flake crumbs.

Wash mushrooms, take off stems, place in food processor. Put some onions and cut up celery in processor as well. Pulse until the mixture is fine, but not pasty. Melt butter or put olive oil in frying pan, add vegetable mixture. Add either chopped garlic (not the stuff from the jars, that's nasty) or granulated garlic powder, salt and pepper until it's done. (You'll know by the taste.) Meanwhile using steel disc in processor, grind up corn flakes until they've become crumbs. Add to pan of vegetables and mix. You may need more butter or olive oil. Correct seasoning, stuff mushrooms and bake about 350. If you have enough fat in the mixture you don't need to add more while they're cooking. The corn flake crumbs give these a terrific flavor.

Belle Rita 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 03:05 PM.

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