prosciutto wrapped melon is nice when melons are in season
guacamole is normally my turn to appetizer, or sometimes I do avacado corn salsa.
hummus and pita chips
cheese plate
I like to make mostly stuff I can put together ahead of time for spring / summer get togethers. In the fall and winter I have done tapas dinner parties, but that is a lot of work.
I made this recipe last weekend, and it turned out really good. My sil doesn't like beef so I made chicken skewers as well for her. Courtesy of Cooks Illustrated:
2/2007
Meat that is partially frozen is easier to slice into thin strips. Asian chili sauce is available in most supermarkets under the name sriracha. About forty 6-inch wooden skewers or twenty 12-inch wooden or metal skewers are required for this recipe. (We prefer metal skewers; even when soaked, wooden skewers often burn.) If you would like to halve the recipe, buy a 1-pound flank steak and cut the remaining ingredients in half. The peanut sauce may be made a day in advance and refrigerated. Bring the sauce to room temperature before serving.
12-18 as an appetizer, 4-6 main course
Peanut Sauce
|
| 1/2 |
cup smooth peanut butter |
| 1/4 |
cup hot water |
| 2 |
tablespoons lime juice from 1 to 2 limes |
| 2 |
tablespoons Asian chili sauce |
| 1 |
tablespoon fish sauce |
| 1 |
tablespoon dark brown sugar |
| 1 |
tablespoon minced fresh cilantro leaves |
| 1 |
medium garlic clove , minced or pressed through garlic press (about 1 teaspoon) |
| 2 |
scallions , white and green parts, sliced thin |
Satay
|
| 1 |
large whole flank steak (about 2 pounds) |
| 1/4 |
cup fish sauce |
| 1/4 |
cup vegetable oil |
| 2 |
tablespoons Asian chili sauce , or more to taste |
| 1/4 |
cup packed dark brown sugar |
| 1/4 |
cup minced fresh cilantro leaves |
| 2 |
medium garlic cloves , minced or pressed through garlic press (about 2 teaspoons) |
| 4 |
scallions , white and green parts, sliced thin |
1.
For peanut sauce: Whisk peanut butter and hot water together in medium bowl. Stir in remaining ingredients; transfer to serving bowl and set aside.
2.
For satay: Cut flank steak in half lengthwise and freeze for 30 minutes.
3. Slice each piece of steak across grain into 1/4-inch-thick strips. Combine fish sauce, oil, chili sauce, brown sugar, cilantro, garlic, and scallions in gallon-size zipper-lock plastic bag or large bowl. Add steak strips and toss to coat evenly. Refrigerate for 1 hour but no longer. Weave meat onto individual skewers—1 strip of meat if you’re using short skewers or 2 strips of meat for longer ones—and lay flat in shallow container.
4.
To Grill: Turn all burners to high, close the lid, and heat the grill until very hot, about 15 minutes. Use grill brush to scrape cooking grate clean. Turn all burners to medium high.
5. Spread half of skewers out over hot cooking grate and grill, covered, until meat has cooked through and is lightly charred around edges, about 7 minutes, flipping them over halfway through grilling time. Transfer to serving platter and cover with foil to keep warm. Repeat with remaining skewers. Serve immediately with peanut sauce.