Hors d'oeuvres

[Jamie D]

More bacon!!!

[Jamie D]

Okay, so you are going to fire up the outside barbecue grill.

There are lots of hors d'oeuvres and appetizers you can make on the grill.  I like making kabobs.  Kids like using their creative and artistic skills in constructing the kabobs.

Here's just an idea I'm throwing out there:

Assorted seafood and vegetable kabobs

Cherry tomatoes
Red, green, and yellow bell peppers, cut into pieces about 1 inch square
Large sweet onion, cut as with the bell peppers
Large sea scallops, halved if possible
Medium large shrimp, shelled

Soak wooden/bamboo skewers in water for at least one hour before assembling kabobs.

Assemble kabobs by alternating vegetables with seafood.

If desired, marinade kabobs in teriyaki or citrus, and reserve for a baste while cooking.  Otherwise, baste with garlic lemon butter.

Hot grill, keep an eye on them.  Turn as necessary.

[Cindy]

Hot grill, keep an eye on them.  Turn as necessary.

The kebabs or the kids?

Mushroom with melted blue cheese and prawn meat

Take a medium to large mushroom and remove the stalk, add blue cheese to the inside of the cap, together with a peeled prawn or two and grill until the cheese is melted.

[Jamie D]

Hot grill, keep an eye on them.  Turn as necessary.

The kebabs or the kids?

Mushroom with melted blue cheese and prawn meat

Take a medium to large mushroom and remove the stalk, add blue cheese to the inside of the cap, together with a peeled prawn or two and grill until the cheese is melted.

You are evil! 

Mushrooms - great idea!

I'm not particularly keen on bleu cheese.  Do you think a white stilton would work?

[Cindy]

Might do, it is the contrast in the bite of the blue with the texture of the mushroom and sweetness of the prawn. I might work with a strong vintage cheddar?

Me evil

[Jamie D]

Bleu, roquefort, gorgonzola, regular stilton, cambozola, etc, are icky.

Funny thing, though, I like white stilton.
I suppose because it does not have the mold in it.

[Cindy]

My sister in law was the same and hadn't told me. I made a dinner for her, she is vegetarian and I need to select my menu nicely. I made a cold fresh tomato soup with toms I had picked from my garden. I put a slice of blue in to float, and it was exquisite. We both loved it. The next time she came for dinner I did the mushrooms, hers didn't have the prawns.  And again she loved them, then told me she had never liked blue cheeses. Weird. She still doesn't eat them as 'cheese and biscuits' but in a recipe she is OK with them.

So it might be worthwhile trying, but I understand that we have foods that we cannot face. I cannot stand fatty meat or offal foods. I have a friend who loves eating heart and I cannot even get myself to think about it, tongue is the same (as a food  )

[Jamie D]

Beef tongue. HIDEOUS.  Especially when you can see the taste buds.


This belongs in the "will not eat" thread

[Cindy]

Brains,  kidneys, liver, heart, lung, sweet meats-testicles,

I'm going vegetarian

[Alexis]

More bacon!!!

This times 1000. You clearly figured out the secret to cooking. 

Brains,  kidneys, liver, heart, lung, sweet meats-testicles,

I'm going vegetarian

Brain, liver, heart, thymus, tongue. All of it is soooo good. I think when you're just getting into offal and other meats like it, it's much easier when it's disguised so that it isn't obvious what you're eating from looking at it. One of the best wine pairings I've ever had was just done with goose heart with only salt and pepper.

[Alexis]

Beef tongue. HIDEOUS.  Especially when you can see the taste buds.


This belongs in the "will not eat" thread

I agree with you that large slices where you can see the tastebuds are...unappealing shall we say? After reading this thread this morning I knew exactly what I was doing for lunch today, so I went to this decent taquería we have nearby and...

When you don't see what it is, its just amazing braised beef, much more tender and flavorful than ground beef or cut up steak put into a taco.
Plus they always seem to get a kick when this gringo(a?) comes in and orders tongue and goat when nobody else seems to appreciate them.