View Full Version : appetizers for southwestern dinner?
07-04-2004, 10:47 AM
We're having friends over tomorrow for a casual dinner that has a Southwestern theme at the moment ... I'm making sangria, Flank Steak with Chipotle Butter (from Fine Cooking mag); Parmesan Cornmeal Muffins; a corn, tomato & avocado salad; green salad; and Key Lime Ice Cream for dessert.
Don't really want to just do chips & salsa ... guacamole is out because of the salad. Anyone have other ideas? Thanks in advance.
07-04-2004, 11:04 AM
This recipe from Rick Bayless has gotten really good reviews on the BB:
Salsa Baked Goat Cheese
1/4 cup pine nuts or coarsely chopped walnuts or pecans
1 4-ounce log goat cheese
1 3-ounce package cream cheese, softened
1 cup Frontera Jalapeņo Salsa, Roasted Tomato Salsa or Habanero Salsa
A tablespoon or so chopped fresh cilantro, for garnish
Heat the oven to 350 degrees. Spread out the nuts on a baking sheet, set them in the oven and let toast until lightly browned and very fragrant, 7 or 8 minutes. Remove and slide off into a medium-size bowl.
Add the cheeses to the bowl and combine thoroughly with the nuts. Scoop into the center of an ovenproof baking dish and form it into a 5-inch-diameter disc. Spoon the salsa over and around the cheese, set in the oven and bake until heated through, 10 to 15 minutes. Sprinkle with the cilantro and set out to enjoy as a dip or a spread on crackers, chunks of bread or toasted croutons. Serves 4 to 6 as an appetizer.
Recipe from Salsas That Cook by Rick Bayless with JeanMarie Brownson and Deann Groen Bayless. Photo by Gentl & Hyers.
He also has a number of other tasty-looking appetizer recipes on his web site here: http://www.fronterakitchens.com/cooking/recipes/soups_starters.html
07-04-2004, 12:31 PM
These are soooooooo good.
The Cheesecake Factory Avocado Eggrolls
1 lg. avocado
2 T. chopped sun-dried tomatoes (bottled in oil)
1 T. minced red onion
1/2 tsp. chopped fresh cilantro
3 egg roll wrappers
1 egg, beaten
Vegetable oil for frying
After you peel the avocado and remove the pit, dice it into bite size pieces. In a small bowl, gently combine the avocado with the tomatoes, red onion, 1/2 tsp. cilantro, and a pinch of salt. Be careful not to smash the avocado.
Prepare eggrolls by spooning 1/3 of filling into an eggroll wrapper. With the wrapper positioned so that one corner is pointing toward you, place the filling about 1" from the bottom corner up over the filling, then roll the filling up to about the middle of the wrapper. Brush remaining corners and edges of the wrapper with the egg. Fold the left and right corners over the filling and "glue" the corners to the wrapper. Press on the wrapper to ensure it is sealed. Repeat steps with remaining two eggrolls and keep them covered in the refrigerator while you make the dipping sauce.
1/4 c. chopped cashews
2/3 c. chopped fresh cilantro
2 cloves garlic, quartered
2 green onions, chopped
1 T. sugar
1 tsp. black pepper
1 tsp. cumin
4 tsp. white vinegar
1 tsp. balsamic vinegar
1/2 tsp. tamarind pulp
1/2 c. honey
Pinch ground saffron
1/4 c. olive oil
Combine 1st 7 ingredients in food processor. Blend with short bursts until the mixture is well blended, and the cashews and garlic have been chopped to pieces about half the size of a grain of rice. Combine the vinegars,honey, tamarind, and saffron in a small bowl. Heat the mixture for about 1 minute in microwave then stir until tamarind pulp issolves completely. Pour mixture into blender or food processor and mix with cashew mixture (about 20 seconds). Pour sauce into bowl. and the oil and stir by hand. Cover and refrigerate at least 30 minutes.
Heat oil and fry eggrolls for 3 to 4 minutes or until golden brown. (Oil should cover the eggrolls). Cut diagonally across middle and serve with dipping sauce.
07-04-2004, 12:33 PM
And this is on my to-try list.
Recipe By :
Serving Size : 0 Preparation Time :0:00
Categories : Appetizers & Snacks
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
1 1/3 c. finely crushed tortilla chips
1/4 c. butter or margarine, melted
3 (8oz.)pkgs. cream cheese, softened
4 large eggs
1 tsp. chili powder
1 tsp. worcestershire sauce
1/4 tsp. salt
3 tbl. minced green onions
1 1/2 c. finely shredded cooked chicken
2 (4 oz) cans chopped green chiles, drained
1 1/2 c. (6 oz.) shredded Monterey Jack cheese
1 (16 oz.) sour cream
1 tsp. seasoned salt
Garnish: minced green onions, picante sauce
Preheat oven to 350.
Combine tortilla chips and butter; press on bottom and 1 inch up sides of a 9 inch springform pan.
Beat cream cheese at high speed with an electric mixer until light and fluffy; add eggs, 1 at a time, beating well after each addition.
Stir in chili powder and next 3 ingredients.
Pour half of cream cheese mixture into prepared pan. Sprinkle with chicken, chiles, and cheese; carefully pour remaining cream cheese mixture on top.
Bake for 10 minutes; reduce heat to 300, and bake an additional hour or until set.
Cool completely on wire rack. Combine sour cream with seasoned salt, stiring weill; spread evely on top of cheesecake.
Cover and chill at leat 8 hours.
Garnish, if desired, and serve with picante sauce. Yield: 8 - 10 servings
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