Grilled Hot Chile Wings - Chicken Wings Recipe

Grilled Hot Chile Wings - Chicken Wings Recipe

Party Hors d'oeuvres Recipe Ingredients:
  • 3 pounds fresh jumbo chicken wings
  • 2 tablespoon Worcestershire Sauce
  • 1 (18-ounce) bottle Teriyaki Barbecue Sauce
  • 1/4 cup honeybr> 2 tablespoon Liquid Smoke Seasoning*
  • 6 cloves garlic, minced
  • 2-inch piece fresh ginger root, grated
  • 8 Habanero chile peppers, finely chopped
  • 4 Serrano chile peppers, finely chopped
  • 3 tablespoons prepared horseradish
Party Hors d'oeuvres Recipe Instructions:

Cut off the tip of each chicken wing and discard it. Cut the wing in half (cutting at the joint) to make two pieces. Wash and dry the chicken wings (they need to be very dry); Place wings in a large bowl and set aside.

To prepare sauce: In a non-stick saucepan over low heat, add Worcestershire Sauce, Teriyaki Barbecue Sauce, honey, Liquid Smoke, garlic, ginger, habanero and serrano chile peppers, and horseradish. Simmer mixture for 1 hour, stirring occasionally. Remove from heat.

Cover the chicken wings with 3/4 of the hot sauce, gently stirring to coat evenly. Cover bowl with plastic wrap and refrigerate approximately 12 to 24 hours to marinate them.

When ready to cook, Preheat barbecue grill to LOW (spray grill with vegetable-oil cooking spray).

Remove chicken wings from the sauce an place on the prepared grill. Cover barbecue with lid, open any vents, and cook 45 to 60 minutes over LOW HEAT or until a meat thermometer registers an internal temperature of 165 degrees F (juices will run clear when cut with the tip of a knife); turning and basting several times.

Cocktail Meatballs in Cranberry-Pinot Noir Sauce Recipe

Cocktail Meatballs in Cranberry-Pinot Noir Sauce Recipe

Party Hors d'oeuvres Recipe Ingredients:
  • 2 pounds extra-lean ground beef*
  • 1 1/2 cups fresh homemade bread crumbs**
  • 1/2 cup finely chopped celery
  • 1/2 cup finely chopped onion
  • 2 eggs
  • 1 tablespoon Worcestershire sauce
  • 2 teaspoons garlic salt
  • 1/4 teaspoon pepper
  • Pinot Noir Sauce (see recipe below)
* 1 (1-pound) bag frozen cocktail-size meatballs may be substituted.

Party Hors d'oeuvres Recipe Instructions:

Preheat oven to 375 degrees F. Lightly oil a large shallow baking dish or pan.

In a large bowl, combine ground beef, bread crumbs, celery, onion, eggs, Worcestershire sauce, garlic salt, and pepper: mix well. NOTE: I find that mixing ground beef using my hands is the easiest way. Shape into 1-inch balls. Place in one layer in prepared baking pan.

Bake for 20 minutes, turning once. Remove from oven, drain grease from pan, and transfer cooked meatballs to a heated chafing dish or a slow cooker (crock pot); pour prepared Pinot Noir Sauce over the meatballs. Over low heat, keep warm while serving, stirring occasionally. Serve with appetizer toothpicks or skewers.

Prepare Cranberry-Pinot Noir Sauce

NOTE: Meatballs may be made in advance, After baking the meatballs, freeze in plastic bags. When ready to use, place the frozen meatballs in the prepared Cranberry-Pinot Noir sauce and let simmer in the slow cooker for approximately 1 hour to thaw.

Makes 50 small (1-inch) meatballs.

Cranberry-Pinot Noir Sauce:
  • 1 (16-ounce) can whole cranberry sauce
  • 1 cup firmly-packed brown sugar
  • 1 cup Pinot Noir wine*
  • 2 teaspoons hot Chinese mustard

Hors d Oeuvres-Planked Figs with Pancetta and Goat Cheese

Hors d Oeuvres-Planked Figs with Pancetta and Goat Cheese
Hors de Oeuvres recipe Ingredients:

* 1/2 cup crème de cassis or other not-too-sweet fruit liqueur, such as crème de mûre, or Calvados
* 1 tablespoon cracked black pepper
* 8 large, ripe black or green fresh figs, cut in half lengthwise, stems left intact
* 8 thin slices pancetta
* 1 cup crumbled fresh goat cheese
* Clover or other amber honey for drizzling

Hors de Oeuvres recipe Instructions
1. Pour the fruit liqueur into a shallow dish. Sprinkle the pepper on a saucer. Dip the cut sides of the figs first into the fruit liqueur, then into the pepper, and place, cut side up, on a baking sheet to marinate for 20 minutes.

2. Cut each slice of pancetta lengthwise into 1/2-inch strips. Loosely wrap each fig half with a strip of pancetta. Fry the rest of the pancetta until crisp and crumbly and set aside.

3. Prepare a hot fire in your grill.

4. Place the planks on the grill grate and close the lid. When the planks start to smoke and pop, after 3 to 5 minutes, open the lid and turn the planks over using grill tongs. Quickly place the fig halves on the planks, cut side up. Sprinkle the goat cheese and fried pancetta on the figs. Cover and plank-roast for 12 to 15 minutes, or until the figs have softened and are scorched around the edges and the goat cheese has a burnished appearance and a brownish-red color. Drizzle with the honey and serve.

Oven-Planking: Preheat the oven to 450°F. Place the planked pancetta-wrapped figs, sprinkled with goat cheese and fried pancetta, in the middle of the oven. Plank-roast for 12 to 15 minutes, or until the figs are scorched around the edges. Drizzle with honey and the Hors de Oeuvres recipe is ready to serve...enjoy it !

Olive-Caper Tapenade Recipe

Olive-Caper Tapenade Recipe

Party Hors d'ouevre Recipe Ingredients:
  • 1/2 pound black olives in brine, pitted
  • 1/4 cup extra-virgin olive oil
  • Juice and grated zest of 1/2 lemon
  • 1 large or 2 small cloves garlic, minced
  • Freshly-ground black pepper (about 5 to 6 grindings)
  • 1/8 teaspoon salt
  • 1/4 teaspoon red pepper flakes
  • 1 tablespoon chopped fresh basil leaves
  • 2 tablespoons capers, drained
  • Salt to taste
Party Hors d'ouevre Recipe Instructions:

In a blender or food processor, place olives, olive oil, lemon zest, lemon juice, garlic, and pepper; blend until slightly chunky. Cover and refrigerate to allow flavors to marry for several hours.

Return mixture to blender and add red pepper, basil, and capers; blend until mixture is smooth and spreadable. Season with additional salt to taste.

Refrigerate to store (can be prepared 4 days ahead). Serve at room temperature with Italian bread.

Makes 1 cup.

Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto

Bruschetta with Rosemary, Roasted Plum Tomatoes, Ricotta and Prosciutto
A great party Hors de Oeuvres recipe to try !

Hors de Oeuvres recipe Ingredients
* 6 tablespoons plus 1 teaspoon extra-virgin olive oil
* 2 large garlic cloves, minced
* 2 teaspoons finely chopped fresh rosemary
* 1 teaspoon coarse kosher salt
* 1 teaspoon freshly ground black pepper
* 6 large plum tomatoes (about 1 1/2 pounds), quartered lengthwise
* 12 1/2-inch-thick diagonally cut baguette slices (each 3 to 4 inches long)
* 12 tablespoons ricotta cheese, divided
* 6 thin prosciutto slices, cut in half crosswise
* 1 teaspoon fresh lemon juice
* 1 cup microgreens or baby arugula

Hors de Oeuvres recipe Instructions

Preheat oven to 425°F. Stir 6 tablespoons oil, garlic, rosemary, 1 teaspoon coarse salt, and 1 teaspoon pepper in large bowl to blend. Add tomato quarters and stir to coat. Let stand 5 minutes. Line rimmed baking sheet with foil. Lift tomatoes from marinade and arrange, cut side down, on prepared baking sheet (reserve marinade for toasts).

Roast tomatoes until skin is browned and blistered and tomatoes are very tender, about 35 minutes. Cool tomatoes on sheet. Maintain oven temperature.

Meanwhile, arrange bread slices on another rimmed baking sheet. Brush top of each with reserved marinade (including garlic and rosemary bits).

Roast bread until top is golden, 10 to 12 minutes. Cool toasts on sheet.

Spread 1 tablespoon ricotta cheese on each toast; sprinkle with pepper. Fold prosciutto halves over and place on ricotta. Arrange 2 tomato quarters atop prosciutto. Whisk lemon juice and remaining 1 teaspoon oil in medium bowl to blend; season with salt and pepper. Add microgreens and toss to coat. Top bruschetta with microgreens. Arrange on platter and the Hors de Oeuvres recipe is ready to serve..enjoy it !

Almond Hummus Recipe

Almond Hummus Recipe

Party Hors d'oeuvres Recipe Ingredients:

* 3/4 cup almond oil
* 3 tablespoons almonds
* 2 19-ounce cans of chickpeas
* 4 garlic cloves, chopped
* 2/3 cup tahini, well-stirred
* 2/3 cup water
* 5 tablespoons fresh lemon juice
* 1 teaspoon salt
* Parsley sprigs for garnish
* Toasted pita wedges

Party Hors d'oeuvres Recipe Instructions:

1. In a colander rinse and drain chickpeas.
2. Puree all the ingredients in a food processor and refrigerate in a covered bowl.
3. Recipe may be prepared up to this point 3 days ahead.
4. Serve hummus garnished with parsley sprigs and pita toasts. Makes about 4 cups
The party hors d'oeuvres recipe is ready...enjoy the appetizers...!