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 !

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...!
abalone-hors-doeuvres.

Hors de Oeuvres- Brie and Apple Appetizers

Hors de Oeuvres- Brie and Apple Appetizers

Party Hors d Oeuvres Recipe Ingredients:

* 1/2 stick of butter, melted
* 1 loaf French bread, sliced into 1/2 inch slices
* 2 - 3 green apples
* 1/2 cup brown sugar
* 1/3 cup chopped walnuts
* small round of Brie cheese

Party Hors d Oeuvres Recipe Instructions:

* Preheat oven to 350F degrees.
* Toast French bread slices on baking sheet in oven until golden.
* Remove rind from Brie, and slice into 1/4 inch thickness.
* Slice green apples into thin slices.
* Mix walnuts, brown sugar and melted butter together.
* Top each slice of bread with a piece of brie, a slice of apple and top with walnut mixture.
* Place on baking sheet. Bake until cheese melts. Watch carefully so that cheese doesn't burn...and the party hors d oeuvres recipe of brie and apple is ready to serve..enjoy the appetizer !
hors-de-oeuvres-san-daniele-prosciutto

Hors de Oeuvres-San Daniele Prosciutto, Asparagus and Grana Padano Gratin

Hors de Oeuvres-San Daniele Prosciutto, Asparagus and Grana Padano Gratin
A great party hors de oeuvres recipe to try !
Party Hors de Oeuvres recipe Ingredients:

* 20- 30 asparagus spears, lightly peeled
* 12-18 sliced San Daniele Prosciutto
* 1 cup grated Grano Padano cheese
* 3/4 cup dried bread crumbs
* 1 cup soft sweet butter
* 1 ground black pepper, salt

Party Hors de Oeuvres recipe Instructions:

1. Combine soft butter, grated Grano Padano Cheese and bread crumbs to make Grana Padano Butter.
2. Par cook asparagus. Cool. Arrange on an oven-proof platter - season with salt and pepper.
3. Spread Grana Padano Cheese Butter over asparagus evenly.
4. Place under broiler in oven and allow to brown evenly.
5. Place asparagus on serving plates and drape San Daniele Prosciutto slices on top and the party hors de oeuvres recipe is ready to serve. Enjoy the party !
abalone-hors-d oeuvres

Rivoli Hors d'Oeuvres

Rivoli Hors d'Oeuvres

A great party hors d oeuvres recipe to try !

Party Hors d'oeuvres Recipe Ingredients:
For Pickled Herring Mousse:

* 24-ounce jar pickled herring, about 5 fish
* 2 large green apples, cored and seeded
* 1/4 cup Calvados
* 1/4 cup whipping cream
* Freshly ground salt
* Freshly ground white pepper
* 1 package gelatin
* 1/2 cup cold water
* 2 egg whites, whipped*

Party Hors d'oeuvres Recipe Instructions:

Chill mold for mousse in freezer. Blend herring, 1 at a time, to a fine puree. Strain through a fine sieve. Puree apples with Calvados, and add to herring puree. Stir in cream. Season with salt and pepper.
Dissolve gelatin in water over low heat. Do not let boil. Set aside to cool.
Fold egg whites into herring-apple puree, then whisk in cooled gelatin. Pour in chilled mold and place in refrigerator to set.
To serve, unmold and slice. The party hors d oeuvres recipe of rivoli is ready to serve...nice ! Enjoy it !
almond-hummus-recipe

Caviar Egg Salad

Caviar Egg Salad
A great party hors d oeuvres recipes to try !
INGREDIENTS

• 12 large eggs
• 3/4 cup mayonnaise
• 2 tablespoons prepared mustard
• Salt to taste
• 4 ounces caviar

INSTRUCTIONS
Check out how to Boil and Peel Hard-Cooked Eggs.

How to boil eggs: Place the eggs in a saucepan just large enough to hold them all in one layer. Add water to cover by 1 1/2 inches. Add 1 tablespoon salt. Partially cover the pan and bring to a full rolling boil. Cover, reduce heat to low and leave on heat for 30 seconds. Remove from heat and let stand, covered, for 15 minutes. Pour off hot water and rinse eggs under cold running water for 5 minutes. Pour off the water and shake the pans to crack the eggs. Peel under cold running water.
In a large bowl, finely grate the hard-cooked eggs; stir in mayonnaise, mustard, and salt. Cover and refrigerate until ready to serve. NOTE: May be made up to 36 hours in advance.
Just before serving, gently fold caviar into egg salad, being careful not to break the fish eggs.
The party hors d oeuvres recipes of caviar egg salad is ready to serve....enjoy the appeitzers....nice !
ruschetta-with-brie-walnut-oil-hors d oeuvres

Bruschetta With Brie & Walnut Oil Recipe

Bruschetta With Brie & Walnut Oil Recipe
A great party hors d oeuvres recipes to try !
Party Hors d'oeuvres Recipe Ingredients:

* 1/2 pound thinly-sliced prosciutto, cut into two-inch squares
* ½ pound brie, cut into thin
wedges
* 2 ripe pears, cored, quartered and cut lengthwise in thin slices
* 3 tablespoons walnut oil
* 1 baguette

Party Hors d'oeuvres Recipe Instructions:

1. Cut the baguette into thin slices crosswise. Cover each piece of baguette with a piece of prosciutto, a piece of pear and a wedge of the brie.
2. Toast under a broiler or in a toaster oven until the cheese is golden brown. Remove and drizzle with walnut oil. The party hors d oeuvres recipe of bruschetta is ready to serve hot.enjoy the appetizer !.
almond-hummus-recipe

Abalone Hors d'oeuvres

Abalone Hors d'oeuvres
Ingredients

* 12 slices bacon
* 12 pieces Monterey jack, pepper jack, or fresh mozzarella cheese, cut into strips
* 12 (1-ounce) abalone steaks

INSTRUCTIONS
Preheat oven to 350 degrees F.
Place the bacon strips on a rimmed baking sheet. Bake until bacon is about halfway cooked, about 5 to 10 minutes, making sure not to crisp the bacon. Remove the bacon from the oven, drain on paper towels and cool.
Place a piece of cheese on top of each steak and roll the steak up around the cheese. Wrap a piece of bacon around each steak, covering as much of the exposed steak as possible. Cut off any excess bacon and secure the rolls with a toothpick.

Grill abalone rolls, turning once, until the bacon is browned and crisp and the cheese begins to melt out the ends, about 2 minutes. The Party Hors D'Oeuvres recipe of abalone is ready to serve....Amazingly nice ! Enjoy it !

almond-hummus-recipe