2nd appetizer question.......

4,508
32
Joined Jul 31, 2000
seared Hudsen valley Foie Gras with vanilla/honey and sautuern on grilled brioch studded with maytag blue
 
846
11
Joined Nov 29, 2001
A selection of cheeses - including Romano or Parmesan, goat cheese and brie.

Home made breadsticks

Olives with garlic and herbs

Sun Dried tomatoes, softened, with garlic, olive oil and herbs

Marinated artichoke hearts
 

pete

Moderator
Staff member
4,509
998
Joined Oct 7, 2001
Where to start?! Here are a few

1. Oysters Rockerfeller topped with chorizo hollandaise

2. Seared Foie Gras with caramelized quince, port syrup, and grilled, clove scented brioche

3. Southern Fried Quail with sausage gravy.

4. Jalapeno Poppers (not store-bought) filled with cheddar cheese and chopped shrimp

5. Oxtail terrine (or any terrine for that matter)
 
9,209
68
Joined Aug 29, 2000
Ooh, Cape Chef, I can almost taste it- again! And Suzanne, would it still be simple with the addition of a drop of Tabasco on those oysters? Mmmm.

Those two are way, way up on the list. I would add spanakotiropitakia as well.
 

Latest posts

Top Bottom