Needing More Meat

Editors Note: Help out ES friend, belmontmedina, as she tries to figure out what to cook for her friend’s mom’s cocktail party. Seasonal ingredients may only apply.

I’m doing a cocktail party this Saturday for VT’s mom and about 15 people.  He made Alton Brown’s avocado butter earlier this week, and has a ton leftover, so if there’s any way to incorporate that into the food, that would be great.

To make things even more complicated, I’m working until noon on Saturday, then have a cooking class at 4, and am going directly from the class to the party.  Therefore, I need things that are either make ahead, or VT can do himself, which means “put in oven at 350 for 15 minutes, take out and don’t touch until I get there.”

We’re not doing anything sit down, just trays of stuff and putzing around his apartment.  Here’s what I’ve been toying with so far:

2. Modified lamb cigars. Made these for Super Bowl and VT LOVED them.  I use little phyllo cups and do chickpeas and spinach in one and lamb in another.  Might be too labor intensive though.
3. Tomato-mozz skewers with basil. Super easy, and there are tomatoes at the Foggy Bottom market (at least there usually are, I’m going today to check it out).

VT wants something else meaty and I think we need one more veg app.



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  • belmontmedina April 28, 2009  

    Thanks in advance!

  • Maids April 28, 2009  

    endives with some yummy sauce on top (maybe with gansie’s chickpea mash)

  • jenn April 28, 2009  

    you need some seafood and something tropical (it’s 80* here and i’m feeling summer-y): coconut shrimp! is a really good recipe — i baked mine instead of frying and they were fab.

    the mango-chili mayo is also a winner.

    good luck, and can I come?!

  • JoeHoya April 28, 2009  

    Fresh asparagus should be out in force at the markets this week. Look for the thinner stalks and you can do the classic “asparagus wrapped in prosciutto.”

    Alternatively you could check out Ferial (the mushroom lady) at Penn Quarter on Thursday, pick up some crimini and do mushrooms stuffed with ground beef.

    As for the avocado butter, what about putting a dollop on a slice of Italian bread and topping it with some smoked salmon? You can throw the whole thing in the toaster oven to crisp the bread, melt the butter and heat the salmon before serving.

  • gansie April 28, 2009  

    i’m big on dips for parties, so maybe a light cucumber and yogurt dip and have VT buy some pita chips? or you can dip @jenn’s shrimp in the dip?

    i’m also thinking you need dessert. i’ve always wanted to try this:

  • BS April 28, 2009  

    any reason why meat cannot be incorporated into tomato-mozz skewers? those always seem like they are missing an ingredient to me – tomato, mozz and ham skewers?

  • Harmony April 29, 2009  

    One of my go to recipes for finger food entertaining is ham, cheese and tomato wedges. Take some packages of store bought crescent roll dough. When you open the package of dough you get 4 rectangles. Pinch the edges seams if they separate a bit while getting them out of the can. Spread some brown mustard on a rectangle, top with thin slices of ham, cheese and tomato, then top with another rectangle and crimp edges with a fork. Cut each rectangle diagonally into 4 quarters but don’t separate, Bake at 350 for about 15 minutes! Even taste good cold. Can even make a good mix of flavors by changing up the meat to cheese pairing in each wedge but for simplicity and time’s sake I’d go with just the one variety.

  • Very Very Good Girl April 29, 2009  

    I’ve made these bacon cheddar toasts for cocktail parties before & they were a hit. The topping can be varied with the same concept. Mix cheese, bacon, onion, horseradish, salt, and pepper (could be done in advance & get most from your local farmer’s market). Put the topping on thin white break with crust removed, cut each slice in half on diagonal then in the oven for 20 min @ 375. Still good served cold & could be topped basil, diced tomatoes, etc.

    Last weekend we went to a new restaurant that features tons of crostini. The special was a lemon avocado spread with few curls of parm reg over the top. You could up the lemon juice & pepper in the avocado butter and spread that on some crostini. Another version I had on the sampler just had a few chunks of goat cheese, black pepper and a good local honey – I don’t typically care for honey, but it was fantastic (though not meat filled!).

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