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Old 05-09-2006, 11:08 AM   #51
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There are so many great ones to choose from. I guess I like a combination of fresh figs, prosciutto, shaved parmigiano-reggiano on a endive leave drizzled with a balsamic reduction.

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Old 05-21-2006, 11:28 AM   #52
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My favorite appetizer of all time was a fried calamari that they made at Mama Nina's in Yountville, CA (now gone)...they breaded it lightly with a breading I think, made of flour with some cayenne in it, then fried it so that it was just golden, then sprinkled it while it was hot with freshly grated Parmesan and served it with a spicy Shriracha aioli...drizzled with a little lemon juice, and it was HEAVEN!
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Old 12-01-2007, 01:35 PM   #53
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The best one was taught to me by a chef.

Gulf Shrimp marinated in EVOO and Montreal Seasoning for 4-8 hours then grilled.
The shrimp HAVE TO have shells ON. Cook over hot coals fast. Some of the shells will look burnt but the shell will protect them.

I cook this every party and people tell me it is awesome.
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Old 12-01-2007, 09:29 PM   #54
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Shrimp Shumai (Japanese)
Mussels in butter/white wine/shallots (French)
Vegetable fritters (East Indian)
Bruschetta with Roasted Red Peppers, Goat Cheese, and Basil
Eggplant salad (Moroccan)
Corn tamales (Cuban - from Victor's Cafe - NYC)
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Old 12-01-2007, 09:40 PM   #55
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Hands down...baked brie with toasted walnuts at the Yellow Brick Bank restaurant in Shepherdstown, West Virginia. Buck and I always dined there when we went on our annual anniversary trip to the place where we honeymooned. The Yellow Brick Bank had awesome food and ambiance. l'm happy to see it's still around, as is the Bavarian Inn.
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Old 12-02-2007, 02:17 AM   #56
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Topless Oysters at Blacks Oyster Bar, Abbeville Louisiana! Straight up! They were so briney..no salt needed and perfectly chilled!!
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Old 12-02-2007, 06:36 AM   #57
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Chili poppers, they`re like jalapeno peppers stuffed with cheese then rolled in breadcrumbs and deep fried.
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Old 12-02-2007, 09:15 AM   #58
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Nothing beats pan-fried foie gras with a sweet and sour demiglace sauce. Full stop.
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Old 12-02-2007, 09:39 AM   #59
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Quote:
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!!
Uncle Bob, I recall several appys at Black's I would gladly eat again!

There are too many to list them all, but for consistency, I have to go with the Fried Calamari at El Charro Espanol in Greenwich Village. In 17+ years they''ve never been less than perfect!
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Old 12-02-2007, 10:50 AM   #60
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I love taking pickled watermelon rind, which we can find at the supermarket, and wrapping it with bacon and putting in the oven until the bacon is done.But the best, number one, gone from the plate when you plunk it down appetizer comes from a skinny tall book we purchased at a William Sonoma years ago caooed 'The Book of As' by June Bugden.Cannot post recipe due to copyrite concerns but you basically cut a thin slice of pork tenderloin, not the loin, ans whomp it. You then wrap the thinned pork about a piece of green onion.Toss the rolls into a mixture of soy sauce, honey, hoisin sauce, ginger, garlic and oil. Put it in the fridge until you are ready to cook it, no specific time here, and put in oven. Baste with the mixture until they are done.Basically it is scallions wrapped with pork tenderloin in a looing sauce.We always serve them in a nice presentation, but you don't have to bother. They go like crazy.
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