View Full Version : Hors d'ovres and Appetizers (catering a wedding reception)
shwantzme
02 Jul 2004, 04:07 PM
Then you're missing a whole ton of great foods. Proscuitto is God's swine gift to man...unless you spell God G_d or Allah I guess :)
I'd take Serrano ham over Prosciutto any day
Funkfoot
03 Jul 2004, 12:05 PM
Pineapple chicken.
Get some boneless, skinless chicken thighs. Cut into chunks. Marinate in Mr. Yoshida's sauce (available at Costco) with a little pineapple juice mixed in. Put onto short skewers - three chunks of chicken with a pineapple chunk at the end. (I use the juice from the canned pineapple chunks in the marinade.) These can be done well in advance and then just throw them in the oven when you're ready. Super easy. I did these for a charity auction and got raves.
Mad_Bishop
03 Jul 2004, 01:51 PM
I'd take Serrano ham over Prosciutto any day
Perhaps a silly question, but have you ever had fresh, local prosciutto? Most of the crap I've had here in the states is just that, crap. BUt there is an italian specialty meats company in Saint Louis called Volpi...amazing stuff. I worked for a short time in a deli between butchering jobs and we sold this stuff like it was water in the sahara, at $15 a pound. Not dry and salty like most domestic prosciutto, but soft and palatable and very deep taste.
Another good use for prosciitto is to wrap it around fresh mozz. balls.
The Double
03 Jul 2004, 04:17 PM
Spinach & Feta in Filo dough
Spanakopita?
shwantzme
03 Jul 2004, 05:17 PM
Perhaps a silly question, but have you ever had fresh, local prosciutto? Most of the crap I've had here in the states is just that, crap. BUt there is an italian specialty meats company in Saint Louis called Volpi...amazing stuff. I worked for a short time in a deli between butchering jobs and we sold this stuff like it was water in the sahara, at $15 a pound. Not dry and salty like most domestic prosciutto, but soft and palatable and very deep taste.
Another good use for prosciitto is to wrap it around fresh mozz. balls.
Don't get me wrong. I love prosciutto. I have had the good fortune of tasting the best available here in the states as well. I used to manage a terrific restaurant and had access to top quality ingredients of all kinds.
I just simply like Serrano better than prosciutto.
shwantzme
08 Jul 2004, 04:55 PM
while I am typically a really creative and fabulous chef
You are a chef and you are consulting a soccer mesage board for recipe ideas?
WTF?