I am doing a throwdown for a stuffed appetizer, with a sauce, any ideas of what i should make as well as plating presentation?
Featured Sponsors
Recent Reviews
-
The Fundamental Techniques of Classic Italian Cuisine The International Culinary Center with Cesare Casella & Stephanie Lyness Reviewed by Jim Berman I did not want to like The...
-
As a young cook I learned, early on, that as much as I knew about the food world there was always much more to learn. Today, 20 plus years later, I have found the same to hold true. No matter...
-
Tailgating, pub fare, appetizers, those are the first things that come to mind when one thinks of chicken wings. Is that the only time you think of serving wings? Well think again. Wings ,...
-
This book showed up at a perfect time. Just when I needed my meal preparation to be easy, laid-back, and care-free exactly what Italian cooking brings to my mind. I have visions of a family...
-
This appears to be the identical product that we've bought here in Canada under the brand name Of Greblon Cool Kitchen Green Cusine. We've been so pleased with this fry pan that we now have...
Does anyone know of any Good stuffed appetizer recipe with a sauce?
- Koukouvagia
-
- Cook At Home
- offline
- Joined 4/2008
- Location: New York, NY
- Posts: 3,592
- Select All Posts By This User
What are some of your ideas?
"You are what you eat, so don't be fast, cheap, easy, or fake."
- margcata
- Food Writer
- offline
- Joined 9/2011
- Location: Madrid Capital & Puglia, Italia
- Posts: 1,027
- Select All Posts By This User
Good Evening,
Off the top of my head ...
Stuffed appetisers, Meze or Tapas or starters:
1. dill scented grape leaves filled with scented long grain rice
2. a chicken breast filled with Pesto ( 1 inch incision in the breast ): basil coarsely chopped, Evoo, garlic to taste, pinenuts in Pesto filled into the breasts
3. smoked salmon rolled up with chive cream cheese spread hand made
4. Egg brush Phyllo stuffed with spinach and Feta or one can fill with shrimp
5. Phyllo filled with Ricotta, Pecorino, Parmesano and sundried tomato sliced
6. skewers are not filled or stuffed, however, can be quite lovely : satay chicken, shrimp kebabs
7. babaghanuj and hummus with warm Pita
Hope this has assisted.
Have nice wkend.
Margcata.
Margcata, Eternally the product
(3 photos) |
Globetrotting Journalist Margaux Cintrano
(21 photos) |
- Does anyone know of any Good stuffed appetizer recipe with a sauce?
Recent Discussions
- › Name that fish pie! 25 minutes ago
- › Best software for calculating food cost? 1 hour, 3 minutes ago
- › Pink duck but not pink chicken 1 hour, 54 minutes ago
- › Pink duck but not pink chicken. 1 hour, 57 minutes ago
- › Acrylic nails and nail polish. 2 hours, 6 minutes ago
- › Is this what Italians call sedano and Greeks call selino? 3 hours, 15 minutes ago
- › So , what keeps you guys going in this profession... 4 hours, 59 minutes ago
- › Wok Seasoning help 4 hours, 59 minutes ago
- › Laid Off, Older, Divorced with Kids looking for a career change! 6 hours, 47 minutes ago
- › Really, am I nuts? 7 hours, 3 minutes ago
Recent Reviews
- › The Fundamental Techniques of Classic Italian Cuisine by Jim
- › The Tea Enthusiast's Handbook: A Guide to the World's... by Pete
- › Wings: 50 High-Flying Recipes for America's Favorite Snack by JustPJ
- › Mike Isabella's Crazy Good Italian: Big Flavors, Small Plates by Cami
- › Strauss Green Cuisine 9.5 Inch Skillet with Non Stick Ceramic Coating by Bill Methatswho
- › Simple French Desserts by ColleenS
- › From a Southern Oven: The Savories, The Sweets by heath67013
- › Back of the House: The Secret Life of a Restaurant by Pete
- › Come In, We're Closed: An Invitation to Staff Meals at the... by Jim
- › Smith's 50281 Adjustable Edge Pro Electric Knife Sharpener by JimA
New Articles
- › Gramercy Tavern by Jim
- › Teri-Spam Musubi (moo-sue-bee) by kaneohegirlinaz
- › Decorating with Edible Paper by Terricakelady
- › Fast Food Chinese by Jim
- › The 5 Facets of a Good Restaurant by Jim
- › How to, What To, When To Sear by Jim
- › Going Electronic in the Kitchen by Nicko
- › Pumpkin Pie Ice Cream by Jim
- › Time For Another Road Trip, California Here... by kaneohegirlinaz
- › Edamame-Ginger Frozen Custard by Jim
About ChefTalk.com | Join the Community | Advertise
© 2013 ChefTalk.com Inc. is powered by Huddler Fashion & Lifestyle | FAQ | Support | Privacy/TOS | Site Map




