It was a wickedly stormy night as we braved hail, torrential rains and high winds to make it to CEC this week. It was well worth the effort though, as we each presented our contributions to Appetizer Night.
We started with my Sweet Hot Grape Jalapeno Meatballs (gluten-free, of course!). They were tasty little morsels, savory meatballs glazed with spicy sweet sauce.
Cameron’s awesome kids joined us for the evening, and made Mortadella Sandwiches with Cream Cheese. They did a GREAT job! 🙂
Deb shared one of her favorite cheese, a wonderfully creamy one from a farm near her parent’s house in California.
She also made her famous Dilled Deviled Eggs. They have a splendid kick from Dijon mustard, and the dill takes it right over the top.
Don shared a bottle of red and these tender and smoky grilled ribs.
Cameron smoked these delicious steak bits, and covered them with his homemade Teriyaki Sauce.
Darren brought a wondrous assortment of seafood: scallops, shrimp and fish…
…and made a wonderful broth to cook them in fondue style.
Selwyn made two kinds of Mexican White Wings, chicken breasts and Serrano chilies wrapped in bacon. The first batch were doused in spicy picante sauce…
…the second received a dusting of caramelized brown sugar. Yum!!
Mike made deliciously plump sweet and sour meatballs.
Jonathan rounded off our meatfest with delicious Citrus Bruschetta grilled with blue cheese. Mmmm.
Deborah’s Dilled Deviled Eggs
12 large eggs
1/4 tsp ground white pepper
6 tsp Dijon mustard
1 cup mayonnaise and 1/2 tsp sugar
1 tsp dill weed
- Before cooking eggs, use a tack to pierce a hole in the broad end of the egg. This centers the yolk.
- Boil eggs for two minutes, cover and remove from heat for 11 minutes, then place in ice water.
- Peel eggs. Drain, slice in half lengthwise. Remove yolks.
- In separate bowl mash yolks with fork and combine with pepper, mustard, dill, mayonnaise and sugar.
- Fill egg cavities with yolk mixture and serve.
Krista’s Sweet Hot Grape Jalapeno Meatballs (Gluten-free)
1.5 pounds hamburger
1/2 cup oats, blended into flour
Salt and pepper
1 onion, grated
1/2 tsp Worcestershire sauce
1 small jar grape jelly
1 small jar hot pepper jelly
1/4 cup water or broth
- Mix everything but jellies and broth. Roll into 1-inch balls and place side by side on baking sheet. Bake at 375 degrees for 20-25 minutes until no longer pink in center.
- In a saucepan combine jellies and water. Heat, stirring constantly, until hot.
- Pour sauce over meatballs and stir gently until coated.
- Sprinkle with leftover parsley and serve.
Selwyn’s Mexican White Wings
3 boneless, skinless chicken breasts, cubed
2-3 Serrano peppers, washed, seeded and cut into thin strips.
1 pound bacon, cut in half
1/4 cup brown sugar
1 bottle picante sauce
- Hold piece of chicken with strip of pepper, wrap in half a slice of bacon and stab with a toothpick.
- Bake on a cookie rack on a baking sheet at 350 for 20 min. Sprinkle with brown sugar and broil on hi for 3 to 5 minutes.
- Toss in a picante sauce and serve.
Jonathan’s Citrus Bruschetta
2 Tbsp butter
2 shallots, finely chopped
2 large oranges, chopped
2 grapefruits, chopped
Kosher salt and red pepper to taste
4-6 ounces blue cheese, crumbled
1 loaf Italian or French bread, sliced
- In saucepan melt butter, add shallots and sautee until translucent.
- Add oranges, grapefruits and kosher salt and red pepper to taste. Simmer 2-3 minutes.
- Spoon mixture onto bread slices, top with crumbled bleu cheese, and broil for about five minutes.