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An in-office retirement party for a very special client of ours. 2 hot appetizers with fruit, dessert cheesecake bars and our special punch. We like using our bowls on pedestals and our 4-tier dessert stand to give some visual appeal. So even tho' this is a small appetizer table, it looks full and inviting for your guests!!
The chef was experimenting with new appetizer ideas. After she finished, I got to take pics, and eat it.
VFS Digital Design's Appetizers Night is a chance for graduating students to showcase their favourite project to an industry audience on the lookout for hot young talent. The keynote speaker this time around was Peter Jin Hong, Digital Design Alumnus and User Experience Designer at Google+ Photos.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.
Marisqueria de Lujo: East coast razor clam ceviche with pomelo, key lime, tomatillo & habanero; Santa Barbara uni (sea urchin), tequila-infused cucumbers, sea beans, Galapagos tomato crema; seared Baja abalone, cascabel chile-avocado oil aioli, avocado, capers, crunchy baby shrimp.
When polenta is grilled, the outer edges crisp up and the ground corn toasts into a hearty cake. These polenta cakes don’t make delicate snacks — they’re sturdy enough to stand up to full-flavored toppings. Tangy tomatoes, zippy chilies, lime juice, and sour cream round out these party starters.
www.foodthinkers.com/2010/05/grilled-polenta-cakes-with-d...
Grilled Polenta Cakes with Diced Tomato Topping
Ingredients
* 1 can of Ro*Tel diced tomatoes and chilies
* ½ cup diced cucumber
* 1 tablespoon diced jalapeño pepper, seeded
* 1 tablespoon fresh lime juice
* ½ cup sour cream
* 2 tablespoons chives, finely chopped
* olive oil
* kosher salt
* 1 package of precooked polenta
polenta3of5Instructions
1. Preheat indoor grill to 450°F, the SEAR setting (232°C).
2. Drain the can of tomatoes and chilies in a fine mesh strainer. Add cucumber and peppers and shake gently to allow as much liquid to drain out as possible.
3. Transfer mixture to a medium-sized bowl. Season with salt, 1 teaspoon of olive oil, and lime juice. (At this stage you can choose to purée this mixture in a blender or food processor or leave as is.)
4. Slice the precooked polenta into 20 cakes, each about ¼ inch thick, discarding the two end pieces.
5. Gently brush both sides of each polenta cake with remaining olive oil and sprinkle one side with a pinch of salt.polenta2of5
6. Lay all 20 cakes onto the hot grill, evenly spaced. They will immediately sizzle. Carefully close the grill top onto the cakes and set the timer for 10 minutes. Allow the polenta to grill the full time, untouched.
7. Lift the grill top and look for golden brown grill marks. If necessary cook longer, minutes at a time to avoid burning.
8. With a non-stick, heat-proof spatula, remove the polenta from the grill to a cutting board or platter.
9. While still warm, top each cake with a full teaspoon of salsa and a small dollop of sour cream. Finish with a sprinkling of chives. Serve immediately.
Figs, olives and olive oil paired with my home made ciabatta bread, red wine and a couple other hors d'oeuvres this Christmas Eve.
VFS Digital Design's Appetizers Night is a chance for graduating students to showcase their favourite project to an industry audience on the lookout for hot young talent. The keynote speaker this time around was Peter Jin Hong, Digital Design Alumnus and User Experience Designer at Google+ Photos.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.
VFS Digital Design's Appetizers Night is a chance for graduating students to showcase their favourite project to an industry audience on the lookout for hot young talent. The keynote speaker this time around was Peter Jin Hong, Digital Design Alumnus and User Experience Designer at Google+ Photos.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.
Brie,homemade gravlax,homemade marinated goat cheese, previous picture homemade pickles and rye bread.
mise en bouche: féra, consommé de fleurs d'achillée millefeuilles, huile de cresson
Féra, a local lake fish, in yarrow consommé with cress oil.
VFS Digital Design's Appetizers Night is a chance for graduating students to showcase their favourite project to an industry audience on the lookout for hot young talent. The keynote speaker this time around was Peter Jin Hong, Digital Design Alumnus and User Experience Designer at Google+ Photos.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.
Smoked salmon on crostini appetizer from Oar D Oeuvre Resturant in Red Wing Minnesota. Marinated shrimp and onions on top of greens in the center of the plate. Kalamatra Olives between the crostini.
We started out Christmas Eve early with a full load of appetizers. Pictured here are the pigs in a blanket, cheese scones, foccacia breads and anti-pasta
Maple syrup glazed root vegetables
Chanterelle and beetroot salad
Cheese and pear salad
Apple soaked mushrooms and curry mayonnaise
Sherry herring
Smoked mussles and crème fraïche flavoured with red onion
Vendace terrine and dill cucumbers
Whitefish marinated in lemon saffron soup
Pepper grilled salmon and seasoned dill cream paste
Turkey galantine with pumpkin chutney
Cold smoked pork fillet and chilli tomato aioli
Reindeer liver paté and quince compote
Beer sausage with tarragon mustard
Selection of bread, butter
Boiled potatoes
VFS Digital Design's Appetizers Night is a chance for graduating students to showcase their favourite project to an industry audience on the lookout for hot young talent. The keynote speaker this time around was Peter Jin Hong, Digital Design Alumnus and User Experience Designer at Google+ Photos.
Find out more about VFS's one-year Digital Design program at vfs.com/digitaldesign.